Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

Design of colloid structure to realize gel salt reduction: a review

Excessive consumption of salt is associated with increased incidence of cardiovascular diseases, hypertension, diabetes, and other health issues. However, it is challenging to find appropriate strategies that balance sensory qualities while achieving sodium reduction as salt plays a crucial role in providing desired appearance, texture, and taste. The impact of hydrocolloid properties (addition and type) on saltiness perception were reviewed. Additionally, considering the interactions between food components, both covalent and noncovalent, we propose designing specialized colloidal structures capable of binding sodium ions to enhance salt-taste perception. The effects of hydrocolloids on the physicochemical, structural, and sensory qualities of gel foods are then discussed. Finally, by addressing current issues with low-salt foods and consumer demands, we provide a future outlook for low-salt food development. The selection of suitable hydrocolloids and precise control of the addition are crucial considerations for achieving salt reduction. The interaction between hydrocolloids and other food components can be utilized to design specialized colloidal structures, thereby accomplishing gel-based salt reduction and enhancing properties. This review serves as a theoretical reference for developing healthy, nutritious, and flavorful low-salt foods that can aid in the prevention and mitigation of diseases associated with excessive salt consumption.

On the mucoadhesive properties of synthetic and natural polyampholytes

HYPOTHESIS

The mucoadhesive characteristics of amphoteric polymers (also known as polyampholytes) can vary and are influenced by factors such as the solution's pH and its relative position against their isoelectric point (pHIEP). Whilst the literature contains numerous reports on mucoadhesive properties of either cationic or anionic polymers, very little is known about these characteristics for polyampholytes EXPERIMENTS: Here, two amphoteric polymers were synthesized by reaction of linear polyethylene imine (l-PEI) with succinic or phthalic anhydride and their mucoadhesive properties were compared to bovine serum albumin (BSA), selected as a natural polyampholyte. Interactions between these polymers and porcine gastric mucin were studied using turbidimetric titration and isothermal titration calorimetry across a wide range of pHs. Model tablets were designed, coated with these polymers and tested to evaluate their adhesion to porcine gastric mucosa at different pHs. Moreover, a retention study using fluorescein isothiocyanate (FITC)-labelled polyampholytes deposited onto mucosal surfaces was also conducted FINDINGS: All these studies indicated the importance of solution pH and its relative position against pHIEP in the mucoadhesive properties of polyampholytes. Both synthetic and natural polyampholytes exhibited strong interactions with mucin and good mucoadhesive properties at pH < pHIEP.

Pullulan-Based Spray-Dried Mucoadhesive Microparticles for Sustained Oromucosal Drug Delivery

Mucoadhesive microparticles for oromucosal drug delivery offer several advantages, including intimate contact with the mucosa, delivery to less accessible regions, extended residence time, sustained drug release, reduced irritation, and improved patient compliance. In this study, pullulan was used to prepare mucoadhesive spray-dried microparticles for delivering benzydamine hydrochloride (BZH) to oral mucosa. The BZH-pullulan spray-dried microparticles had a mean size of <25 μm with an angle of repose values between 25.8-36.6°. Pullulan markedly extended drug-release time to >180 min, ~9 times greater than the duration (i.e., 20 min) reportedly achieved by chitosan. Kinetic analysis showed the drug-release rate was concentration dependent and jointly controlled by drug diffusion and polymer chain relaxation. Further, pullulan was mucoadhesive and was able to retain up to 78.8% w/w of microencapsulated gold nanoparticle probes at the mucosal membrane. These data strongly suggest that BZH-pullulan microparticles have great potential for oromucosal drug delivery, by providing elongated residence time in situ and sustained drug release for the treatment of local diseases.

A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying

Whey is consumed by active adults to aid muscle recovery and growth, the general population as a nutritious convenient food, and by older adults to prevent sarcopenia due to its high leucine content. However, whey protein has poor consumer acceptance in this latter demographic, partially due to mouthdrying. This is thought to result from electrostatic interactions between whey and salivary proteins, mucoadhesion to the oral mucosa, and the inherent astringency of acidity. Previous unsuccessful mitigation strategies include viscosity, sweetness and fat manipulation. This literature review reveals support for increasing lubrication to reduce mouthdrying. However, of the 50 papers reviewed, none have proposed a method by which whey protein could be modified as an ingredient to reduce mouthdrying in whey-fortified products. This review recommends the use of modern technologies to increase lubrication as a novel mitigation strategy to reduce mouthdrying, with the potential to increase consumer acceptance.

Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi

The purpose of this study was to investigate the effect of Kappa (к)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and microstructure results showed that к-carrageenan could promote the formation of more immobilized water in low salt surimi gel, change its matrix structure, and lead to the uneven spatial distribution of sodium, thus enhancing saltiness perception. The rheological properties of surimi showed that к-carrageenan could increase the network strength of low salt surimi gel and improve its thermostability. Furthermore, the low salt surimi gel added with к-carrageenan has lower cooking loss, higher water holding capacity (WHC), gel strength and improved texture properties. Therefore, к-carrageenan has the effects of improving the quality and increasing salt perception of surimi gel. This study provides a new method for reducing salt consumption in food industry.

Saltiness perception in gel-based food systems (gels and emulsion-filled gels)

Reducing salt in food without compromising its quality is a huge challenge. Some review articles have been recently published on saltiness perception in some colloidal systems such as emulsions. However, no published reviews are available on saltiness perceptions of gel-based matrices, even though salt release and perception in these systems have been extensively studied. This article reviews the recent advances in salt perception in gel-based systems and provides a detailed analysis of the main factors affecting salt release. Strategies to enhance saltiness perception in gels and emulsion-filled gels are also reviewed. Saltiness perception can be improved through addition of biopolymers (proteins and polysaccharides) due to their ability to modulate texture and/or to adhere to or penetrate through the mucosal membrane on the tongue to prolong sodium retention. The composition of the product and the distribution of salt within the matrix are the two main factors affecting the perception of salty taste. Food structure re-design can lead to control the level of interaction between the salt and other components and change the structure, which in turn affects the mobility and release of the salt. The change of ingredients/matrix can affect the texture of the product, highlighting the importance of sensory evaluation.

Three generations of thiolated cyclodextrins: A direct comparison of their mucus permeating and mucoadhesive properties

AIM

This study aims to compare the mucus permeating and mucoadhesive properties of three generations of thiolated cyclodextrins (CDs).

METHODS

Free thiol groups of thiolated γ-CDs (CD-SH) were S-protected with 2-mercaptonicotinic acid (MNA), leading to a second generation of thiolated CDs (CD-SS-MNA) and with 2 kDa polyethylene glycol (PEG) bearing a terminal thiol group leading to a third generation of thiolated CDs (CD-SS-PEG). The structure of these thiolated CDs was confirmed and characterized by FT-IR, ¹H NMR and colorimetric assays. Thiolated CDs were evaluated regarding viscosity, mucus diffusion, and mucoadhesion.

RESULTS

The viscosity of the mixture of CD-SH, CD-SS-MNA, or CD-SS-PEG with mucus increased up to 11-, 16-, and 14.1-fold compared to unmodified CD within 3 hours, respectively. Mucus diffusion increased in the following rank order: unprotected CD-SH < CD-SS-MNA < CD-SS-PEG. The residence time of CD-SH, CD-SS-MNA, and CD-SS-PEG on porcine intestine was up to 9.6-, 12.55-, and 11.2-fold prolonged compared to native CD, respectively.

CONCLUSION

According to these results, S-protection of thiolated CDs can be a promising approach to improve their mucus permeating and mucoadhesive properties.

STATEMENT OF SIGNIFICANCE

Three generations of thiolated cyclodextrins (CDs) with different types of thiol ligands have been synthesized to improve mucus interaction. 1^st generation of thiolated CDs was synthesized by converting hydroxyl groups into thiols by reaction with Thiourea. For 2^nd generation, free thiol groups were S-protected by reaction with 2-mercaptonicotinic acid (MNA), resulting in high reactive disulfide bonds. For 3^rd generation, terminally thiolated short PEG chains (2 kDa) were used for S-protection of thiolated CDs. Mucus penetrating properties were found to be increased as follows: 1^st generation < 2^nd generation < 3^rd generation. Furthermore, mucoadhesive properties were improved in the following rank order: 1^st generation < 3^rd generation < 2^nd generation. This study suggests that the S-protection of thiolated CDs can enhance mucus penetrating and mucoadhesive properties.

The Role of Mucoadhesion and Mucopenetration in the Immune Response Induced by Polymer-Based Mucosal Adjuvants

Mucus is a viscoelastic gel that acts as a protective barrier for epithelial surfaces. The mucosal vehicles and adjuvants need to pass through the mucus layer to make drugs and vaccine delivery by mucosal routes possible. The mucoadhesion of polymer particle adjuvants significantly increases the contact time between vaccine formulations and the mucosa; then, the particles can penetrate the mucus layer and epithelium to reach mucosa-associated lymphoid tissues. This review presents the key findings that have aided in understanding mucoadhesion and mucopenetration while exploring the influence of physicochemical characteristics on mucus-polymer interactions. We describe polymer-based particles designed with mucoadhesive or mucopenetrating properties and discuss the impact of mucoadhesive polymers on local and systemic immune responses after mucosal immunization. In future research, more attention paid to the design and development of mucosal adjuvants could lead to more effective vaccines.

Relationship between sensory saltiness intensity and added oil in low-viscosity and high-viscosity polymer solutions

Generally, the foods we usually eat are not only aqueous solutions, but also viscous solutions and solids. Therefore, it is interesting for us to explore how taste components are perceived in a viscous polymer solution. The relationship between the sensory evaluation of saltiness intensity, amount of added oil, and apparent viscosity was clarified in low-viscosity and high-viscosity polymer solutions. The study was conducted using samples containing corn oil, sodium chloride, and [xanthan gum] or [xanthan gum + locust bean gum] as a thickener. Oil was added to the viscous polymer solutions regardless of whether they were low- or high-viscosity, and saltiness intensity was evaluated as compared with a reference solution. The low-viscous polymer solutions with [xanthan gum] were perceived to be saltier than the high-viscous polymer solutions with [xanthan gum + LBG] as the amount of oil increased. The shear stress value gradually increased as the amount of oil increased in both the low-viscosity and the high-viscosity polymer solutions, as derived from the fluid constitutive equation. There was a correlation between saltiness intensity and apparent viscosity in both high- and low-viscosity polymer solutions. A coefficient of determination (R² ) of 0.918 was obtained between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum] and that of 0.683 between saltiness intensity and "apparent viscosity" for the samples using [xanthan gum+LBG]. The low-viscosity polymer solutions showed a saltier intensity as the amount of oil increased and a greater correlation with apparent viscosity, as compared with the high-viscosity polymer solutions.

Nano-Formulation Based Intravesical Drug Delivery Systems: An Overview of Versatile Approaches to Improve Urinary Bladder Diseases

Intravesical drug delivery is a direct drug delivery approach for the treatment of various bladder diseases. The human urinary bladder has distinctive anatomy, making it an effective barrier against any toxic agent seeking entry into the bloodstream. This screening function of the bladder derives from the structure of the urothelium, which acts as a semi-permeable barrier. However, various diseases related to the urinary bladder, such as hyperactive bladder syndrome, interstitial cystitis, cancer, urinary obstructions, or urinary tract infections, can alter the bladder’s natural function. Consequently, the intravesical route of drug delivery can effectively treat such diseases as it offers site-specific drug action with minimum side effects. Intravesical drug delivery is the direct instillation of medicinal drugs into the urinary bladder via a urethral catheter. However, there are some limitations to this method of drug delivery, including the risk of washout of the therapeutic agents with frequent urination. Moreover, due to the limited permeability of the urinary bladder walls, the therapeutic agents are diluted before the process of permeation, and consequently, their efficiency is compromised. Therefore, various types of nanomaterial-based delivery systems are being employed in intravesical drug delivery to enhance the drug penetration and retention at the targeted site. This review article covers the various nanomaterials used for intravesical drug delivery and future aspects of these nanomaterials for intravesical drug delivery.

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.

Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR

This study investigated structural changes and the in vivo retention in the oral cavity of heated whey protein concentrate (WPC). Heated WPC was shown to have both a higher retention time in the oral cavity compared to unheated whey protein up to 1 min post swallow, and a concomitant increase in free thiol concentration. Nuclear magnetic resonance and circular dichroism demonstrated structural changes in the secondary and tertiary structures of the WPC upon heating. Structural loss of the β-barrel was shown to increase during heating, leading to the exposure of hydrophobic regions. The increase in free thiols and hydrophobic regions are two factors which are known to increase mucoadhesive strength and hence increase oral retention of heated whey protein which may subsequently increase the perception of mouthdrying.

Role of mucoadhesive polymers in retention of toothpaste in the oral cavity

Retention of active ingredients of toothpastes in the mouth following brushing determines the efficiency of these oral care formulations. In this study, new in vitro methodologies for the observation and measurement of toothpaste retention in the oral cavity were developed and used to evaluate the efficiency of formulations containing different mucoadhesive hydrophilic polymers. The findings suggest that using Carbopol ETD 2020 and Carbopol Ultrez 10 as binders in toothpaste prolongs the retention time of these formulations in the oral cavity. The in vitro methodologies tested, coupled with texture analysis, were able to accurately characterise the behaviour of the toothpaste and produce detailed images showing how it is retained in the oral cavity. This study has not only produced a new method for studying the behaviour of toothpaste and other formulations in the oral cavity but is also the first to investigate how different types of mucoadhesive binders can be used to improve toothpaste retention.

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food. This study aimed to investigate the effect of adding different cocoa pod husk flour (CPHF) levels as a starch replacement for reformulating frankfurters. Results showed that the addition of 1.5 and 3.0% pod husk proportionally increased the frankfurter’s fiber content by 0.49 ± 0.08 and 0.96 ± 0.19 g/100 g, which is acceptable for a product that does not contain fiber. Textural properties and sensory characteristics were affected when substituting the starch with CPHF, either totally or partially, although these samples had higher water content, hardness, and adhesiveness while springiness decreased. Non-adverse effects of nitrite on polyphenolic compounds content were evidenced in samples enriched with CPHF. The incorporation of CPHF did not significantly affect the color parameters (ΔE < 3). Finally, the panelists indicated a sensation of the unsalted sausage, suggesting that CPHF may have natural mucoadhesion properties. In conclusion, in formulated meat products such as sausages, plant co-products such as cacao pod husks could be a valid new ingredient to improve technological parameters, functional characteristics, and stability.

Electrosprayed mucoadhesive alginate-chitosan microcapsules for gastrointestinal delivery of probiotics

Besides viability protection, a sufficiently prolonged gastrointestinal retention of probiotics has emerged as critically important in improving the functional effectiveness of gastrointestinal delivery of these microorganisms. In this work, we formulated pure, resistant starch-reinforced and chitosan-coated alginate microparticles using an electrospray technique and evaluated their performance as mucoadhesive probiotic formulations for gastrointestinal delivery. In addition, we designed and successfully validated a novel experimental set-up of in vitro wash-off mucoadhesion test, using a portable and low-cost USB microscope for fluorescence imaging. In our test, pure chitosan microparticles (positive control) exhibited the greatest mucoadhesive property, whereas the alginate-resistant starch ones (negative control) were the least retentive on a gastric mucosa. These electrosprayed formulations were spherically shaped, with a size range of 30-600 µm (60-1300 µm with chitosan coating). Moreover, model probiotic Lactobacillus plantarum loaded in alginate-starch formulations was better protected against simulated gastric conditions than in alginate ones, but not better than in the chitosan-coated ones.

Effect of a newly developed pastille on the salivary flow rate in subjects with dry mouth symptoms: a randomized, controlled, monocentric clinical study

Background

Xerostomia is associated with several diseases and is a side effect of certain drugs, resulting from reduced saliva secretion. Often, aged and sometimes younger people suffer from (idiopathic) xerostomia. Chewing gum and sucking pastilles may relieve symptoms of xerostomia by increasing the salivary flow rate due to the mechanical effect of sucking and gustatory stimulation. Swallowing problems and the urge to cough or experiencing a tickling sensation in the throat might be alleviated through a reduction in dry mouth symptoms. We investigated whether a pastille containing four polysaccharides increased the salivary flow rate and relieved the symptoms of dry mouth.

Methods

Participating subjects with xerostomia were randomized into two equally balanced treatment groups. Subjects received the pastille on Day 1 and a control product (Parafilm®) on Day 3, or vice versa. Unstimulated saliva was collected every 2.5 min for 0–10 min. Stimulated saliva was collected after subjects sucked the pastille or the control product. The salivary flow rate was determined gravimetrically, and, in parallel, the feeling of dry mouth was assessed using a visual analog scale. Saliva surface tension was measured in pooled saliva samples (0–5 min of sampling). Additionally, in stimulated saliva from six subjects who sucked the pastille, the presence of the main ingredient—gum arabic—was examined by Raman spectroscopy.

Results

Chewing the pastille significantly increased the mean salivary flow rate by 8.03 g/10 min compared to the mean changes after chewing the control product (+ 3.71 g/10 min; p < 0.0001). The mean score of dry mouth was significantly alleviated by the pastille (− 19.9 ± 17.9 mm) compared to the control product (− 3.3 ± 18.1 mm). No difference between the two products was seen regarding the saliva surface tension. Gum arabic was present in the saliva of all investigated subjects for up to 10 min after sucking the pastille.

Conclusions

The pastille was well tolerated and effective in increasing the salivary flow rate and reducing mouth dryness after sucking. These results were in line with the detection of the main ingredient, gum arabic, in saliva for up to 10 min after sucking the pastille.

Trial registration German Register Clinical Trials (Deutsches Register Klinische Studien, DRKS) DRKS-ID: DRKS00017393, Registered 29 May 2019, https://www.drks.de/drks_web/navigate.do?navigationId=trial. HTML&TRIAL_ID = DRKS00017393.

Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.

Oral care product formulations, properties and challenges

This review explores the physical, chemical and structural properties of key components of oral care products, whilst looking at the challenges which need to be overcome to continue to improve the efficacy of oral care, and improve dental health. Oral care has been an essential part of all populations and cultures around the world for thousands of years. To maintain good oral health, dental plaque causing bacteria and malodour must be controlled whilst also strengthening and protecting the teeth to prevent dental caries. Advanced modern formulations need to provide controlled and extended release of ingredients vital for dental health. With modern day products such as toothpastes and mouthwashes, it has never been easier to maintain good oral hygiene and health, yet the incidence of dental caries is still on the rise. The complex formulations of modern toothpastes and mouthwashes makes them one of the most sophisticated pharmaceutical products on the market today. The demands of the consumer coupled with the complexity of the oral cavity make it one of the most challenging development processes.

Alginate: From Food Industry to Biomedical Applications and Management of Metabolic Disorders

Initially used extensively as an additive and ingredient in the food industry, alginate has become an important compound for a wide range of industries and applications, such as the medical, pharmaceutical and cosmetics sectors. In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent. Its biocompatibility, biodegradability, nontoxicity and the possibility of it being used in quantum satis doses prompted scientists to explore new properties for alginate usage. Thus, the use of alginate has been expanded so as to be directed towards the pharmaceutical and biomedical industries, where studies have shown that it can be used successfully as biomaterial for wound, hydrogel, and aerogel dressings, among others. Furthermore, the ability to encapsulate natural substances has led to the possibility of using alginate as a drug coating and drug delivery agent, including the encapsulation of probiotics. This is important considering the fact that, until recently, encapsulation and coating agents used in the pharmaceutical industry were limited to the use of lactose, a potentially allergenic agent or gelatin. Obtained at a relatively low cost from marine brown algae, this hydrocolloid can also be used as a potential tool in the management of diabetes, not only as an insulin delivery agent but also due to its ability to improve insulin resistance, attenuate chronic inflammation and decrease oxidative stress. In addition, alginate has been recognized as a potential weight loss treatment, as alginate supplementation has been used as an adjunct treatment to energy restriction, to enhance satiety and improve weight loss in obese individuals. Thus, alginate holds the promise of an effective product used in the food industry as well as in the management of metabolic disorders such as diabetes and obesity. This review highlights recent research advances on the characteristics of alginate and brings to the forefront the beneficial aspects of using alginate, from the food industry to the biomedical field.

Development and Characterization of Inkjet Printed Edible Films for Buccal Delivery of B-Complex Vitamins

Buccal films containing two vitamins, i.e., thiamine hydrochloride (THCl) and nicotinic acid (NA), were fabricated via two-dimensional (2D) inkjet printing. For the preparation of buccal films, solubility studies and rheological evaluations were conducted in distilled water and propylene-glycol (PG) as main solvent and viscosity/surface tension modifier, respectively. The increased solubility in the solvents' mixture indicated that manufacturing of several doses of the THCl and NA is achievable. Various doses were deposited onto sugar-sheet substrates, by increasing the number of printing passes. The physiochemical characterization (SEM, DSC, FTIR) revealed that inkjet printing does not affect the solid state of the matrix. Water uptake studies were conducted, to compare the different vitamin-loaded formulations. The in vitro release studies indicated the burst release of both vitamins within 10 min, a preferable feature for buccal administration. The in vitro permeation studies indicated that higher concentrations of the vitamins onto the sugar sheet improved the in vitro permeation performance of printed formulations.

An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

Protein fortified products are regularly recommended to older adults to improve nutritional status and limit sarcopenia. However protein fortification can elicit negative sensory attributes such as mouthdrying. Sensitivity to mouthdrying can increase with age, yet the influence of saliva flow and mucoadhesion remain uncertain. Here, two studies tested different whey protein beverages (WPB); 22 healthy younger volunteers completed a pilot and 84 healthy volunteers from two age groups (18-30; 65+) completed the main study. In both studies salivary flow rates (mL/min) were measured and saliva samples were collected at time intervals post beverage consumption to measure mucoadhesion to the oral cavity, where protein concentration was analysed by Bradford Assay. Volunteers rated perception and acceptability of WPBs in the main study. WPB consumption resulted in significantly increased protein concentration (p < 0.0001) in saliva samples compared with a control whey permeate beverage. Older adults had significantly lower unstimulated saliva flow (p = 0.003) and significantly increased protein concentration (p = 0.02) in saliva samples, compared with younger adults. Heating of WPB significantly (p < 0.05) increased mouthdrying and thickness perception and reduced sweetness compared with unheated WPB. Mucoadhesion is concluded to be a true phenomenon in WPBs and increases with age.

In Vitro and Ex Vivo Evaluation of Nepafenac-Based Cyclodextrin Microparticles for Treatment of Eye Inflammation

The aim of this study was to design and evaluate novel cyclodextrin (CD)-based aggregate formulations to efficiently deliver nepafenac topically to the eye structure, to treat inflammation and increase nepafenac levels in the posterior segment, thus attenuating the response of inflammatory mediators. The physicochemical properties of nine aggregate formulations containing nepafenac/γ-CD/hydroxypropyl-β (HPβ)-CD complexes as well as their rheological properties, mucoadhesion, ocular irritancy, corneal and scleral permeability, and anti-inflammatory activity were investigated in detail. The results were compared with a commercially available nepafenac suspension, Nevanac^® 3 mg/mL. All formulations showed microparticles, neutral pH, and negative zeta potential (–6 to –27 mV). They were non-irritating and nontoxic and showed high permeation through bovine sclera. Formulations containing carboxymethyl cellulose (CMC) showed greater anti-inflammatory activity, even higher than the commercial formulation, Nevanac^® 0.3%. The optimized formulations represent an opportunity for topical instillation of drugs to the posterior segment of the eye.

Recent Advancements in Using Polymers for Intestinal Mucoadhesion and Mucopenetration

Oral administration of actives is the most desired form of delivery, but the formulations need to overcome a variety of barriers including the intestinal mucus. This feature article summarizes the developments from the past 2-3 years in this context focusing on polymer-based formulations. The progress in assembling mucopenetrating nanoparticles is outlined considering coatings using noninteracting polymers as well as virus-like particles and charge-shifting particles. Next, polymers and their modification to enhance mucoadhesion are discussed, followed by providing examples of double-encapsulation systems that aim to combine mucopenetration with mucoadhesion in the same formulation. Finally, a short outlook is provided highlighting a few of the most pressing challenges to address.

Chronological Delivery of Antihypertensive Drugs in Bilayered Core-in-Cup Buccoadhesive Tablets: In Vitro and In Vivo Evaluation

Hypertension shows circadian blood pressure rhythms (day-night pattern) that urge the delivery of antihypertensive drugs at the right time in the desired levels. Thus, a bilayered core-in-cup buccoadhesive tablet was formulated that immediately releases olmesartan, to give a burst effect, and controls azelnidipine release, to prolong its therapeutic effect. The main challenge was the poor bioavailability of azelnidipine due to its poor aqueous solubility and first-pass effect. Hence, liquisolid compact buccoadhesive tablets were prepared to enhance solubility, dissolution profiles, and bypass the oral route. Two factorial designs were conducted to study the type and concentration effect of the mucoadhesive polymers on the dissolution and mucoadhesion of olmesartan and azelnidipine. Characterization studies were conducted regarding drug content, surface pH, water uptake, mucoadhesive strength, in vitro release, and ex vivo permeability. The core-in-cup olmesartan/azelnidipine buccoadhesive tablet showed similar release profile to the statistically optimized formulae of each drug. In vitro dissolution study showed enhanced release of azelnidipine than the directly compressed tablets, to comply with the regulatory standards of controlled release systems. In vivo pharmacokinetic study of olmesartan and azelnidipine conducted on human volunteers against Rezaltas® 10/8 mg tablet showed percentage relative bioavailability of 106.12 and 470.82%, respectively. Graphical Abstract.

Reduced Salivary Mucin Binding and Glycosylation in Older Adults Influences Taste in an In Vitro Cell Model

Background: Taste loss is a significant problem in older adults, affecting quality of life and nutrition. Altered salivary rheology and loss of mucin function may contribute to taste loss by reducing mucosal defences in the oral cavity, impairing sensitivity to oral stimulants. This study aimed to investigate the effects of salivary rheology on taste loss in ageing. Salivary mucin glycosylation and binding to the oral epithelium was investigated in older and younger adults. A cell-based model was utilised to consider the role of saliva in taste loss. Methods: Human subjects aged >60 years (n = 25) and 18–30 (n = 30) provided saliva samples which were analysed for viscosity, mucin composition and mucin binding to oral epithelial cells (TR146/MUC1). Oral epithelial cells (TR146/MUC1 and SCC090) provided models for taste receptor activation. Results: Reduced levels and sialylation of MUC7 were evident in saliva of older adults which may lead to reduced viscoelasticity, while viscosity is unaffected. Impaired muco-adhesion of saliva from older adults was also observed. Saliva from older adults facilitated the bitter taste receptor activation less well than saliva from younger adults. The causes of taste dysfunction in older adults are unknown, but this study supports a role of saliva in facilitating the activation of taste receptors.

Progress and Current Trends in the Synthesis of Novel Polymers with Enhanced Mucoadhesive Properties

Mucoadhesion is defined as the adherence of a synthetic or natural polymer to a mucosal membrane via physical or chemical interactions. Mucoadhesive materials are widely used to develop dosage forms for transmucosal drug delivery via ocular, nasal, esophageal, oral, vaginal, rectal, and intravesical routes of administration. This review will discuss some of the most prominent and recent synthetic methodologies employed to modify polymeric materials in order to enhance their mucoadhesive properties. This includes chemical conjugation of polymers with molecules bearing thiol-, catechol-, boronate-, acrylate-, methacrylate-, maleimide-, and N-hydroxy(sulfo)succinimide ester- groups.

Viscosity drives texture perception of protein beverages more than hydrocolloid type

Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4-6 mPa·s, 25-30 mPa·s, and 50-60 mPa·s at 50 s^-1 ), and complexity of the system (aqueous, skim milk, or whole milk) influence sensory taste and texture of fluids. All fluids were shear thinning; however, skim milk and whole milk solutions that contained carrageenan had much higher low shear viscosity and lower high shear viscosity than those with starch. There was a significant effect of viscosity level on sensory perception of consistency, creamy/oily, mouthcoating, and residual mouthcoating in aqueous, skim milk, and whole milk beverages, and a weak effect of hydrocolloid type. However, normalizing creamy/oily, paste, and mouthcoating against sensory consistency removed the effect of hydrocolloid type. Flavors (cream, cooked, cardboard, and melon/cardboard) were associated with the type of hydrocolloid and milk protein ingredient. Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat. Hydrocolloid type did not significantly influence mouthcoating or the persistence of astringency. Additionally, increasing viscosity from 3 to 74 mPa·s at 50 s^-1 did not suppress perceived sweet or salty taste. The results suggest that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosity and independent of the type of hydrocolloid.

An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release system, in which the enzyme triggers an increased release of flavour. Our oral processing simulations have confirmed an increase in the bioavailability of aroma and salt compounds as a function of oral pullulan degradation, although the release kinetics suggest a rather slow process. One of the greatest challenges in flavour science is to retain and rapidly unload the bioactive aroma and taste compounds in the oral cavity before they are ingested. By developing a cationic pullulan analogue we have, in theory, addressed the "loss through ingestion" issue by facilitating the adhesion of the modified polymer to the oral mucus, to retain more of the flavour in the oral cavity. Dimethylaminoethyl pullulan (DMAE-pullulan) was synthesised for the first time, and shown to bind submaxillary mucin, while still retaining its susceptibility to α-amylase hydrolysis. Although DMAE-pullulan is not currently food grade, we suggest that the synthesis of a sustainable food grade alternative would be a next generation mucoadhesive targeted for the oral cavity.

Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic

Gum arabic enhances the saltiness perception of liquid/semi-solid foods via a mucopenetration effect.