Dynamic Temporal Sensory Transition during Skin Application of Oligosaccharides:

IF 1.3 4区工程技术 Q3 MECHANICS

Nihon Reoroji Gakkaishi Pub Date : 2021-09-15 DOI:10.1678/rheology.49.241

Mutsuko Taniguchi, A. Harashima, T. Ishihara, S. Ushio, Y. Akiyama

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引用次数: 2

Abstract

When aqueous solutions of five oligosaccharides and one polyol compound were applied to the skin, tactile intensity and temporal changes, as defined by five Japanese onomatopoeic words, were observed. Moreover, the relationships between the sensations and the physical and chemical properties were investigated. No difference in the tactile characteristics was observed among the samples during application; however, there was a difference in the characteristics among samples in the sensations of “beta-beta (sticky)”, “gishi-gishi (squeaky)”, and “sarasara (smooth)” after application. In terms of temporal changes, the sensations of oligosaccharides were first described as “nuru-nuru (slimy)”, which then changed to “gishi-gishi (squeaky)” and later to “beta-beta (sticky)”, “shittori (moist)”, and “sara-sara (smooth)”. Among the samples, a difference was observed in the timing of feeling “beta-beta (sticky)”, “shittori (moist)”, and “sara-sara (smooth)”. The correlation between the “beta-beta (sticky)” feeling, which is a contextually undesirable quality of oligosaccharides, and the physical and chemical properties was determined. A high correlation was observed among adhesiveness, integral value of the application force for the final 20 s of application, and solubility. It was considered that the sticky oligosaccharides have these physical properties that were highly correlated described above.

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低聚糖皮肤应用过程中的动态时间感觉转变:

当将五种低聚糖和一种多元醇化合物的水溶液应用于皮肤时，观察到触觉强度和时间变化，如五个日语拟声词所定义。此外，还研究了感觉与物理和化学性质之间的关系。在应用过程中，在样品之间没有观察到触觉特征的差异；然而，样品在施用后的“β-β（粘性）”、“gishi gishi（吱吱）”和“sarasara（光滑）”的感觉方面存在差异。就时间变化而言，低聚糖的感觉最初被描述为“nuru nuru（黏糊糊的）”，然后变为“gishi gishi（吱吱作响）”，后来又变为“β-β（粘稠的）”、“shittori（潮湿的）”和“sara-sara（光滑的）”。在这些样本中，观察到感觉“贝塔（粘性）”、“shittori（潮湿）”和“sara-sara（光滑）”的时间存在差异。确定了“β-β（粘性）”感觉与物理和化学性质之间的相关性，这种感觉是低聚糖的一种不理想的质量。在粘附性、最后20秒施加力的积分值和溶解度之间观察到高度相关性。人们认为粘性低聚糖具有上述高度相关的物理性质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nihon Reoroji Gakkaishi 工程技术-高分子科学

CiteScore

1.50

自引率

61.50%

发文量

审稿时长

>12 weeks

期刊介绍： For the communication among the members, the journal of the Society of Rheology Japan, NIHON REOROJI GAKKAISHI (5 issues per year), was established in 1973 and it is the oldest journal on rheology in Asia. The journal contains original and review articles on rheology and related topics, information for all SRJ events, and reports of domestic/overseas meetings. Articles in Japanese as well as in English are considered for publication, not only from the members but also from the researchers outside. Papers from new emerging areas of the field are particularly welcome. The electronic version of the articles is available via the internet with an open access policy.