Study of the Relation between Mastication and Insulin Secretion

• Published in: Journal of Japanese Society for Mastication Science and Health Promotion Vol. 14; no. 1; pp. 23 - 28
• Main Authors: HASHIMOTO Kazuyoshi, MATSUDA Hideto, TAKADA Kazuo, YOSHIDA Makoto, TAKAHASHI Kenta, TAKIGUCHI Toshio, SAITO Shigeru
• Format: Journal Article
• Language: English; Japanese
• Published: 特定非営利活動法人 日本咀嚼学会 2004; Japanese Society for Mastication Science and Health Promotion
• ISSN: 0917-8090; 1884-4448
• DOI: 10.14858/soshaku1991.14.23

Objectives: CPR (C-peptide) is released at the same time insulin is produced from a large molecule. We measured the CPR level to see if insulin had actually been released, and also to see how much insulin had been produced after masticating gum base.Methods: The number of subjects is 19. After they fasted from bedtime till the morning of the trial day, they were instructed to chew the gum base for 15 minutes at 60 strokes/min. We performed a 75 g oral glucose tolerance test (OGTT). In order to measure immunoreactive insulin, C-peptide and glucose, blood samples were drawn before chewing, and also 15, 30, 60 and 120 min after the OGTT. We made the same examination two weeks after with the same subjects, except that they did not masticate any gum base for the second time.Results and Conclusion: CPR showed the maximum value at 30 min after the OGTT in the gummasticating group and at 60 min after the OGTT in the non-gum masticating group. Blood glucose increased less rapidly in the gum-masticating group than the non-gum masticating group, and the rapid rise of the blood sugar level was suppressed. These results suggest that oral sensory stimulation, such as masticating, can be a stimulus to the activity of the pancreas beta cells. Mastication can control blood glucose level as well as it can prevent over-eating. C-peptideは膵臓でのインスリン生成時にプロインスリンから分離され, 新たに生成されたインスリンの量を反映する.今回, ブドウ糖摂取時のインスリン分泌の咀嚼の有無による違いを検討するため, ガム咀嚼後にブドウ糖液を摂取させた群と, ガム咀嚼を行わずにブドウ糖液を摂取させた群とでブドウ糖液摂取後の血中C-peptide値の変化を観察した.被験者は女性19名, 年齢平均20歳, Body Mass Index (BMI) は25以下である. これらの被験者に香料や甘味料を含まないガムベースを15分間咀嚼させた後に経口ブドウ糖負荷試験 (oralglucosetolerance test, 以下OGTT) を行うガム咀嚼群と, ガム咀嚼を行わずにOGTTを行うコントロール群とに分け, OGTT後15, 30, 60, 120分に採血を行い, 血糖値, 血中インスリン値, 血中C-peptide値を測定した.その結果, 血中C-peptide値は, ガム咀嚼群でOGTT30分後, コントロール群でOGTT60分後に最高値に達した. また, ガム咀嚼群はOGTT時の血糖値の上昇がコントロール群に比べて緩やかで, 血糖値の急激な上昇が抑えられることが明らかとなった. これらのことから, ブドウ糖摂取前の咀嚼の有無はインスリンの分泌に影響を与え, 過食や肥満との関連を有する可能性が明らかとなった.