基于全身体积描记技术评估代表性辣感风味物质的感官刺激强度

Evaluation of the Sensory Stimulation Intensity of Representative Spicy Flavor Substances Using Whole-Body Plethysmography

研究辣感物质气溶胶吸入条件下辣感刺激对大鼠呼吸状态的影响,通过考察多项呼吸功能指标的变化表征辣感刺激的强度。选取代表性辣感物质辣椒素和烟碱为研究对象,采用无束缚全身体积描记系统并结合雾化给药装置,实时监测大鼠在不同质量浓度辣椒素和烟碱溶液雾化吸入下多项呼吸功能指标的变化。结果显示,辣椒素和烟碱的感官刺激引发相同的呼吸模式,表现为低质量浓度促进呼吸,而高质量浓度抑制呼吸。低强度辣感刺激促进呼吸频率上升、松弛时间缩短和呼气中期流速增大;高强度辣感刺激降低呼吸频率,延长松弛时间和降低呼吸中期流速。同时辣感刺激强度的增加还导致气道狭窄指数的持续性增大。浓度效应曲线进一步表明辣感刺激强度与呼吸功能指标存在明显的关联性,可通过监控气道狭窄指数等的变化客观表征不同辣感物质的感官刺激强度。本研究建立了客观评估辣感物质感官刺激强度新方法,为在实验动物层面进一步探讨辣感风味感知的脑区效应机制提供了新的手段和参考。

This study aimed to investigate the impact of spicy stimuli on the respiratory status of rats inhaling aerosols of spicy substances.The intensity of spicy stimuli was characterized by examining changes in multiple respiratory function indicators.Changes in various respiratory function indicators of rats inhaling different concentrations of two representative spicy substances,capsaicin and nicotine,were monitored in real time using an unrestrained whole-body plethysmograph system fitted with a nebulized drug delivery device.The results demonstrated that sensory stimulation of capsaicin and nicotine elicited similar respiratory patterns,which were manifested by an enhancement of respiratory rhythm at low concentrations and a suppression of respiration at high concentrations.Low-intensity spicy stimulation elevated respiratory rate,reduced relaxation time,and increased mid-expiratory flow rate,while high-intensity spicy stimulation had reverse effects.Additionally,heightened spicy stimulus intensity resulted in a sustained increase in the airway narrowing index.Concentration effect curves corroborated an evident correlation between spicy stimulation intensity and respiratory function indicators.The sensory stimulation intensity of various spicy substances could be objectively characterized by monitoring changes in the airway narrowing index.This study has established a novel method for objectively assessing the sensory stimulation intensity of spicy substances,providing a novel mean and reference for further exploring the brain region effects underlying the perception of spicy flavor in experimental animals.