Effect of Bittern on Salty Taste of Salt Solution and the Skin Temperature

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  • Miyazaki Eiko
    Department of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Han Li-Kun
    Department of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Okuda Hiromichi
    Department of Environmental and Symbiotic Sciences, Prefectural University of Kumamoto

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Other Title
  • 皮膚温度および食塩の塩味に及ぼす天然にがりの影響
  • ヒフ オンド オヨビ ショクエン ノ シオアジ ニ オヨボス テンネン ニ ガリ ノ エイキョウ

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The results of this study clarify the physiological significance of the variation in skin temperature at the shoulder. The skin temperature was found to be reduced by shoulder stiffness, indicating that this decrease in the skin temperature might have been caused by disturbance of the peripheral blood flow. In addition to the effect from shoulder stiffness, ingesting miso soup called “asage” also reduced the skin temperature at shoulder. The addition of bittern prepared at Indonesia to the miso soup accelerated the reduction of skin temperature, suggesting that the salty taste of the miso soup might have been responsible for this reduction. Experiments were conducted to clarify whether or not the bittern increased the salty taste of the miso soup to indicate that the reduction in skin temperature might have been induced by the salty taste. The experimental results clearly indicated that the bittern increased the salty taste of NaCl solution and show that MgCl2 in the bittern was the active principle. These results collectively suggest that reduction in skin temperature associated with shoulder stiffness might have been induced by the reduction of peripheral blood flow and that the addition of the bittern to the miso soup accelerated this reduction in skin temperature.

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