Muhammed Alparslan Gøkhan, Esben Skipper Sørensen, Lene Baad-Hansen
{"title":"Do milk proteins relieve capsaicin-induced burning sensation in the oral cavity?","authors":"Muhammed Alparslan Gøkhan, Esben Skipper Sørensen, Lene Baad-Hansen","doi":"10.1111/joss.12921","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>Milk has a soothing effect on the capsaicin-induced burning sensation in the mouth. This double-blinded, placebo-controlled, cross-over study aimed to investigate if milk proteins could relieve the capsaicin-induced burning sensation. During each session, the tongue of each participant was exposed to capsaicin twice for 8 min in total. Subsequently, the participants rinsed the mouth with one of three solutions: 5% casein, 5% whey protein, or water. The participants rated the perceived unpleasantness and burning sensation during capsaicin exposure and after rinsing on numerical rating scales. Thermographic imaging and semi-quantitative sensory testing were performed at baseline, after capsaicin exposure, and after rinsing. No significant differences were observed between sessions in any of the measured parameters (<i>p</i> ≥ .053). Scores for unpleasantness and burning sensation varied over time (<i>p</i> ≤ .006). Heat and mechanical sensitivity changed over time (<i>p</i> < .001). In conclusion, rinsing with milk protein solutions did not have any robust effect in this study design.</p>\n </section>\n \n <section>\n \n <h3> Practical Applications</h3>\n \n <p>It has been suggested that milk proteins could be responsible for the soothing effect milk has on the capsaicin-induced burning sensation in the mouth. The present results indicate that milk proteins are not solely responsible for this effect. Shedding light on the effects milk and its constituents have on the oral mucosa during a state of burning sensation or pain is of importance. This can help determining if specific constituents of milk could be used to relieve meal-related burning sensations as well as illness-related acute or chronic pain in the oral mucosa.</p>\n </section>\n </div>","PeriodicalId":17223,"journal":{"name":"Journal of Sensory Studies","volume":"39 3","pages":""},"PeriodicalIF":1.6000,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/joss.12921","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Sensory Studies","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/joss.12921","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Milk has a soothing effect on the capsaicin-induced burning sensation in the mouth. This double-blinded, placebo-controlled, cross-over study aimed to investigate if milk proteins could relieve the capsaicin-induced burning sensation. During each session, the tongue of each participant was exposed to capsaicin twice for 8 min in total. Subsequently, the participants rinsed the mouth with one of three solutions: 5% casein, 5% whey protein, or water. The participants rated the perceived unpleasantness and burning sensation during capsaicin exposure and after rinsing on numerical rating scales. Thermographic imaging and semi-quantitative sensory testing were performed at baseline, after capsaicin exposure, and after rinsing. No significant differences were observed between sessions in any of the measured parameters (p ≥ .053). Scores for unpleasantness and burning sensation varied over time (p ≤ .006). Heat and mechanical sensitivity changed over time (p < .001). In conclusion, rinsing with milk protein solutions did not have any robust effect in this study design.
Practical Applications
It has been suggested that milk proteins could be responsible for the soothing effect milk has on the capsaicin-induced burning sensation in the mouth. The present results indicate that milk proteins are not solely responsible for this effect. Shedding light on the effects milk and its constituents have on the oral mucosa during a state of burning sensation or pain is of importance. This can help determining if specific constituents of milk could be used to relieve meal-related burning sensations as well as illness-related acute or chronic pain in the oral mucosa.
期刊介绍:
The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.