{"_buckets": {"deposit": "727f3e63-128d-4501-b3f5-0548d6f1f7cc"}, "_deposit": {"id": "25404", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "25404"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00025404", "sets": ["456", "1294"]}, "item_7_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "The influence of tongue cleaning on salt taste"}]}, "item_7_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2012-06", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "40", "bibliographicPageStart": "37", "bibliographicVolumeNumber": "42", "bibliographic_titles": [{"bibliographic_title": "新潟歯学会雑誌"}, {"bibliographic_title": "新潟歯学会雑誌", "bibliographic_titleLang": "en"}]}]}, "item_7_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "目的：高血圧患者の塩味閾値は健常者よりも有意に高いことが報告されており，味覚閾値を改善すると塩分の過剰摂取を防止できる可能性がある。しかし，舌清掃による舌苔除去が味覚に与える影響について検討した報告はない。本研究の目的は，舌清掃によって塩味閾値が低下するかどうか検討することである。方法：N 市在住の健常女性９名を対象として，舌清掃介入による前後比較を行った。評価項目は，舌苔付着範囲（４段階），舌苔厚さ（３段階），塩味認知閾値（全口腔法13 段階）とした。また，開始前，６日後，12 日後に，味の感じやすさ（５段階），料理の際の味付けの変化の有無，舌ブラシ使用後の痛みの有無についてアンケートを行った。上記評価項目について味覚正常群（全口腔法10 以下）と，味覚鋭敏群（11 以上）の２群にわけて解析した。結果および考察：舌苔付着範囲，舌苔厚さ，塩味認知閾値のいずれも有意な変化は認められなかった。次に，味覚正常群と，味覚鋭敏群の２群にわけて認知閾値の変化量について解析したところ，味覚正常群の方が有意に低下していた。味覚鋭敏群では，もともと閾値が低いため，舌清掃をしても，それ以上の低下が認められなかったと考えられる。味覚正常群では，舌清掃によって塩味認知閾値が有意に低下していることから，塩味認知閾値が10 以下の場合，舌ブラシを用いた舌清掃が有効であることが示唆された。", "subitem_description_type": "Abstract"}, {"subitem_description": "Purpose: It has been reported that the salt taste threshold in hypertension patients is significantly higher than in healthy people. The lowering of the taste threshold may prevent excessive intake of salt. The purpose of this study is to consider whether the salt taste threshold may lower by cleaning the tongue. Methods: The salt taste threshold, thickness of the tongue coating and area of tongue coating were compared before and after cleaning the tongue in nine healthy women. In addition, a questionnaire on taste was administered on days 0, 6 and 12. The subjects were divided into two groups: the normal taste group (less than 10 degree in the whole mouth method) and the exquisite taste group (more than 11 degree in the same method) for furtheranalysis. Results and Discussion: There was no significant lowering in the salt taste threshold, thickness of the tongue coating and area of tongue coating. In the analysis of the two taste groups, the salt taste threshold was significantly lower in the normal group. On the other hand, there was no significant lowering in the exquisite taste group. In this group, since the threshold was low from the beginning, the lowering of the threshold due to cleaning the tongue might not be observed. In the normal taste group, the salt threshold lowered after cleaning the tongue. It was suggested that tongue cleaning may lower the salt threshold in the normal taste people with a threshold of less than 10 degree in whole mouth method.", "subitem_description_type": "Abstract"}]}, "item_7_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "149752", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Ito, Kayoko"}]}, {"nameIdentifiers": [{"nameIdentifier": "149753", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Funayama, Saori"}]}, {"nameIdentifiers": [{"nameIdentifier": "149754", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Yamada, Aki"}]}, {"nameIdentifiers": [{"nameIdentifier": "149755", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Inoue, Makoto"}]}]}, "item_7_publisher_7": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "新潟歯学会"}]}, "item_7_select_19": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_7_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AN0018300X", "subitem_source_identifier_type": "NCID"}]}, "item_7_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "03850153", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "伊藤, 加代子"}], "nameIdentifiers": [{"nameIdentifier": "149748", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "船山, さおり"}], "nameIdentifiers": [{"nameIdentifier": "149749", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "山田, 亜紀"}], "nameIdentifiers": [{"nameIdentifier": "149750", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "井上, 誠"}], "nameIdentifiers": [{"nameIdentifier": "149751", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-08-19"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "NS_42(1)_37-40.pdf", "filesize": [{"value": "1.1 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1100000.0, "url": {"label": "NS_42(1)_37-40.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/25404/files/NS_42(1)_37-40.pdf"}, "version_id": "99279ccd-704f-42d4-81da-91c4ce55ce54"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "舌ブラシ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "舌苔", "subitem_subject_scheme": "Other"}, {"subitem_subject": "味覚", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "舌清掃が塩味閾値に与える影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "舌清掃が塩味閾値に与える影響"}, {"subitem_title": "舌清掃が塩味閾値に与える影響", "subitem_title_language": "en"}]}, "item_type_id": "7", "owner": "1", "path": ["456", "1294"], "permalink_uri": "http://hdl.handle.net/10191/47754", "pubdate": {"attribute_name": "公開日", "attribute_value": "2017-07-26"}, "publish_date": "2017-07-26", "publish_status": "0", "recid": "25404", "relation": {}, "relation_version_is_last": true, "title": ["舌清掃が塩味閾値に与える影響"], "weko_shared_id": null}