非线性运动下用油脂处理的人体皮肤的摩擦动力学

IF 1.6 4区 农林科学 Q3 CHEMISTRY, APPLIED
Yuka Sakata, Hiroyuki Mayama, Yoshimune Nonomura
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引用次数: 0

摘要

保湿会引起生理变化,从而改善人体皮肤的屏障功能和机械变化,包括皮肤摩擦特性。本研究评估了经过凡士林油或硅油处理的人体皮肤,以确定保湿对摩擦动力学的影响。使用正弦运动的接触探针测量了人体皮肤上的摩擦力。用接触探针摩擦 20 名受试者的上臂皮肤。角质层的含水量、皮肤的柔软度和屏障功能分别用角质计、切口计和测温仪进行了测量。两种油都能降低人体皮肤的摩擦力。同时,硅油还减少了延迟时间δ,即摩擦力反应与接触探针移动之间的标准时间差。此外,还发现了三种典型的摩擦模式,经硅油处理后发生了显著变化。这些变化归因于润滑效果和消除了皮肤与接触探针之间真正接触点的粘附。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Friction Dynamics of Human Skin Treated with Oil under Nonlinear Motion

Moisturization causes physiological changes that improve the barrier function of human skin and mechanical changes, including skin friction characteristics. This study evaluated petrolatum- or silicone oil-treated human skin to determine the effect of moisturizing on the friction dynamics. The friction force on the human skin was measured using a contact probe with a sinusoidal motion. The contact probe was used to rub the skin of the upper arm of 20 subjects. The water content of the stratum corneum, softness, and barrier function of the skin were measured using a corneometer, cutometer, and tewameter, respectively. Both oils reduce the frictional force on the human skin. Simultaneously, silicone oil also reduced the delay time δ, which is the standardized time difference between the frictional force response to contact probe movement. Three typical friction patterns were also discovered, which were significantly changed by the treatment with oil. These changes were attributed to the lubrication effect and elimination of adhesion at the true contact point between the skin and the contact probe.

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来源期刊
Journal of oleo science
Journal of oleo science CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY
CiteScore
3.20
自引率
6.70%
发文量
173
审稿时长
3 months
期刊介绍: The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils such as related food products, detergents, natural products, petroleum products, lipids and related proteins and sugars. The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/ sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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