Do milk proteins relieve capsaicin-induced burning sensation in the oral cavity?

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Muhammed Alparslan Gøkhan, Esben Skipper Sørensen, Lene Baad-Hansen
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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.

Abstract Image

牛奶蛋白能缓解辣椒素引起的口腔灼烧感吗?
牛奶对辣椒素引起的口腔烧灼感有舒缓作用。这项双盲、安慰剂对照、交叉研究旨在探讨牛奶蛋白是否能缓解辣椒素引起的灼烧感。在每个疗程中,每位受试者的舌头都要接触辣椒素两次,共持续 8 分钟。随后,参与者用三种溶液中的一种漱口:5%酪蛋白、5%乳清蛋白或水。在接触辣椒素期间和漱口后,受试者用数字评分表对所感受到的不愉快和灼烧感进行评分。热成像和半定量感官测试分别在基线、接触辣椒素后和冲洗后进行。在不同疗程中,所测参数均无明显差异(p ≥ .053)。不适感和灼烧感的评分随时间而变化(p ≤ .006)。热敏性和机械敏感性随时间变化(p < .001)。总之,在这项研究设计中,用牛奶蛋白溶液冲洗没有任何明显的效果。 实际应用 有人认为,牛奶对辣椒素引起的口腔灼烧感具有舒缓作用,而牛奶蛋白可能就是这种舒缓作用的原因。目前的研究结果表明,牛奶蛋白质并不是产生这种效果的唯一原因。研究牛奶及其成分在灼烧感或疼痛状态下对口腔黏膜的影响具有重要意义。这有助于确定牛奶中的特定成分是否可用于缓解与进餐有关的烧灼感以及与疾病有关的口腔黏膜急性或慢性疼痛。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
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.
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