Load dependency of the coefficient of friction of oral mucosa

In silico assessment of the reliability and performance of artificial sphincter for urinary incontinence

BACKGROUND

The standard artificial urinary sphincter (AUS) is an implantable device for the treatment of urinary incontinence by applying a pressure loading around the urethra through an inflatable cuff, often inducing no-physiological stimulation up to tissue degenerative phenomena. A novel in silico approach is proposed to fill the gap of the traditional procedures by providing tools to quantitatively assess AUS reliability and performance based on AUS-urethra interaction.

METHODS

The approach requires the development of 3D numerical models of AUS and urethra, and experimental investigations to define their mechanical behaviors. Computational analyses are performed to simulate the urethral lumen occlusion by AUS inflation under different pressures, and the lumen opening by applying an intraluminal pressure progressively increased under the AUS action (Abaqus Explicit solver). The AUS reliability is evaluated in terms of tissue stimulation by the mechanical fields potentially responsible for vasoconstriction and tissue damage, while the performance by the intraluminal pressure that causes the lumen opening for a specific occlusive pressure, showing the maximum urethral pressure for which continence is guaranteed.

RESULTS

The present study implemented the procedure considering the gold standard AMS 800 and a novel patented AUS. Results provided the comparison between two sphincteric devices and the evaluation of the influence of different building materials and geometrical features on the AUS functionality.

CONCLUSIONS

The approach was developed for the AUS, but it could be adapted also to artificial sphincters for the treatment of other anatomical dysfunctions, widening the analyzable device configurations and reducing experimental and ethical efforts.

Perspective on oral processing of plant-based beverages

Around the world, the market for plant-derived beverages is one of the fastest-expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health-promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant-based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next-generation plant-based beverages that mimic the physicochemical and functional qualities of conventional bovine-based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG-PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant-based beverages), high-viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses).

Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods

Additive manufacturing (AM) is creating new possibilities for innovative tailoring of food properties through multiscale structuring. This research investigated a high-speed inkjet-based technique aimed to modify sweetness perception by creating dot patterns on chocolate surfaces. The dots were formulated from cocoa butter with emulsified water droplets containing the sweetener thaumatin. The number and surface arrangement of dots, which ranged from uniformly distributed patterns to concentrated configurations at the sample's center and periphery, were varied while maintaining a constant total amount of thaumatin per sample. A sensory panel evaluated sweetness perception at three consumption time points, reporting a significant increase when thaumatin was concentrated on the surface. Specifically, an amplification of sweetness perception by up to 300% was observed, irrespective of dot pattern or consumption time, when compared to samples where thaumatin was uniformly distributed throughout the bulk. However, when thaumatin was concentrated solely at the sample center, maximum sweetness perception decreased by 24%. Conclusively, both the proximity of thaumatin to taste receptors and its spatial distribution, governed by different dot arrangements, significantly influenced taste responsiveness. These findings present a more effective technique to substantially enhance sweetness perception compared to traditional manufacturing techniques. This method concurrently allows for sensorial and visual customization of products. The implications of this study are far-reaching, opening avenues for industrially relevant AM applications, and innovative approaches to study taste formation and perception during oral processing of foods.

A Method for the Tribological Assessment of Oral Pharmaceutical Liquids

OBEJECTIVE Patient acceptance of pediatric formations is critical to compliance and consequently therapeutic outcomes; thus, having an in vitro method to evaluate sensory perception of pharmaceutical products would be beneficial. The objective of this research is to develop a sensitive and reproducible tribological method to characterize pharmaceutical suspensions at low force and sliding speeds.METHODS The discriminating potential of the method was examined using tribology profiles (coefficient of friction (COF) vs sliding speed) for commercially available products and products made for this study with widely varying sweetness, thickness and grittiness; these formulations were used to judge the sensitivity of the method. Samples were measured using 3M Transpore™ surgical tape to simulate the tongue surface, steel half ring geometry, constant gap setting, target axial force of 2 N in a 600 second exponential ramp for rotation speed.RESULTS The COF ranged from 0.1 to 0.6. For the speeds studied, the high viscosity commercial suspension Ibuprofen Drops and Acetaminophen suspension show a classic Stribeck Curve with an increasing COF at the higher rotation speeds, which indicates these formulations entered the hydrodynamic lubrication phase, while the lower viscosity suspensions only reached the mixed lubrication phase.CONCLUSIONS The contribution of particles seems to affect the COF in a dynamic pattern compared to products that are categorized as either low gritty or high viscosity. These results are important as they provide a potentially rapidly in vitro method for screening pediatric medications and help to identify the factors that affect the palatability of pediatric formulations.

Numerical study of the stress state on the oral mucosa and abutment tooth upon insertion of partial dentures in the mandible

The introduction of a removable partial denture onto the dental arch significantly influences the mechanical stress characteristics of both the jawbone and oral mucosa. The aim of this study was to analyze the stress state caused by biting forces upon insertion of partial dentures into the assembly, and to understand the influence of the resulting contact pressure on its retention behavior. For this purpose, a numerical model of a removable partial denture is proposed based on 3D models developed using computer tomography data of the jawbone and the removable partial denture. The denture system rests on the oral mucosa surface and three abutment teeth. The application of bite forces on the denture generated a stick condition on the loaded regions of the denture-oral mucosa interface, which indicates positive retention of the denture onto the oral mucosa surface. Slip and negative retention were observed in the regions of the contact space that were not directly loaded. The contact pressures observed in the regions of the oral mucosa in contact with the denture were below the clinical pressure pain threshold value for soft tissue, which potentially lowers the risk of pain being experienced by denture users. Further, the variation of the retention behavior and contact pressures across different regions of the denture assembly was observed. Thus, there is a need for adhesives or restraining mechanisms for the denture system in order to avoid bending and deformation of sections of the denture as a consequence of the applied bite force.

A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis

The Glycemic Index (GI) has been described by an official method ISO (International Organization for Standardization) 26642:2010 for labeling purposes. The development of in vitro methods for GI measurement has faced significant challenges. Mass transfer and reaction engineering theory may assist in providing a quantitative understanding of in vitro starch digestion and glycemic response from an engineering point of view. We suggest that in vitro GI measurements should consider the mouth and the stomach in terms of fluid mechanics, mass transfer, length scale changes, and food-solvent reactions, and might consider a significant role for the intestine as an absorption system for the glucose that is generated before the intestine. Applying mass transfer and reaction engineering theory may be useful to understand quantitative studies of in vitro GI measurements. The relative importance of reactions and mass-transfer has been estimated from literature measurements through estimating the Damköhler numbers (Da), and the values estimated of this dimensionless group (0.04–2.9) suggest that both mass transfer and chemical reaction are important aspects to consider.

Wine astringency: more than just tannin-protein interactions

Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.

Modernising Orodispersible Film Characterisation to Improve Palatability and Acceptability Using a Toolbox of Techniques

Orodispersible films (ODFs) have been widely used in paediatric, geriatric and dysphagic patients due to ease of administration and precise and flexible dose adjustments. ODF fabrication has seen significant advancements with the move towards more technologically advanced production methods. The acceptability of ODFs is dependent upon film composition and process of formation, which affects disintegration, taste, texture and mouthfeel. There is currently a lack of testing to accurately assess ODFs for these important acceptability sensory perceptions. This study produced four ODFs formed of polyvinyl alcohol and sodium carboxymethylcellulose using 3D printing. These were assessed using three in vitro methods: Petri dish and oral cavity model (OCM) methods for disintegration and bio-tribology for disintegration and oral perception. Increasing polymer molecular weight (MW) exponentially increased disintegration time in the Petri dish and OCM methods. Higher MW films adhered to the OCM upper palate. Bio-tribology analysis showed that films of higher MW disintegrated quickest and had lower coefficient of friction, perhaps demonstrating good oral perception but also stickiness, with higher viscosity. These techniques, part of a toolbox, may enable formulators to design, test and reformulate ODFs that both disintegrate rapidly and may be better perceived when consumed, improving overall treatment acceptability.

Create Fat Substitute From Soybean Protein Isolate/Konjac Glucomannan: The Impact of the Protein and Polysaccharide Concentrations Formulations

In this study, soybean protein isolate (SPI) and coconut oil were emulsified and konjac flour was added to prepare the protein/polysaccharide composite emulsion gel. The SPI/polysaccharide compound fat substitute was obtained by vacuuming. The effects of protein and konjac flour addition on the gel system of the mixed emulsion were explored. Sensory evaluation experiments showed that the overall acceptability of fat substitutes added with 1% SPI was higher. With the increase of protein and konjac content, the juiciness of the samples decreased gradually. The increase of konjac content reduced the brightness of compound fat substitutes, and the yellowness of compound fat substitute increases significantly with the increase of protein content. The rheological results showed that the G′ and loss modulus (G″) increased with the increase of protein and konjac content, forming a rigid elastic gel matrix, which provided a basis for the preparation of fat substitutes. Texture profile analysis (TPA) results showed that the springiness of all samples was similar to the natural fat after 20 min of heating. With the increase of protein and konjac content, the hardness of the samples increased gradually. The results of oral tribology showed that the friction coefficients of all samples were very small. The friction behavior of the samples with SPI content of 1% was similar to that of natural fat, which could better simulate the swallowing feeling and lubricity of natural fat. To sum up, the appearance of solid fat substitutes prepared with SPI and konjac flour is similar to pork fat. They show ideal functional characteristics in mechanical properties and oral tribology. Among them, the fat substitute with the protein content of 1% and konjac content of 4% is the most popular among consumers.

Lubrication study of representative fluid foods between mimicked oral surfaces

The lubricities of glycerol solutions with different viscosities were investigated at various frictional pairs, speeds, and loads to explore the lubrication regulations of diverse foods in mouths of different people. The friction pairs were characterized in terms of mechanical properties, surface morphology, and hydrophobicity. The results showed that the partial or complete Stribeck curves occurred with different speeds and viscosities. Various friction pairs had great influences on the boundary lubrication zone, but little influences on the elastohydrodynamic lubrication (EHL) zone. Increasing loads caused the friction coefficient decreasing in boundary lubrication zone; however, the friction coefficient changed a little in the mixed lubrication and EHL zones.

The salivary pellicle on dental biomaterials

The salivary pellicle, an adlayer formed by adsorption of salivary components on teeth and dental biomaterials, has direct consequences on basic outcomes of dentistry. Here, we provide an overview of salivary pellicle formation processes with a critical focus on dental biomaterials. We describe and critique the array of salivary pellicle measurement techniques. We also discuss factors that may affect salivary pellicle formation and the heterogeneity of the published literature describing salivary pellicle formation on dental biomaterials. Finally, we survey the many effects salivary pellicles have on dental biomaterials and highlight its implications on design criteria for dental biomaterials. Future investigations may lead to rationally designed dental biomaterials to control the salivary pellicle and enhance material function and patient outcomes.

Effect of albumin, urea, lysozyme and mucin on the triboactivity of Ti6Al4V/zirconia pair used in dental implants

The titanium implant/zirconia abutment interface can suffer failure upon mechanical and biological issues, ultimately leading to the loss of the artificial tooth. The study of the effect of the organic compounds present in saliva on the tribological behavior of these systems is of utmost importance to understand the failure mechanisms and better mimic the in vivo conditions. The aim of the present work is to evaluate the effect of the addition of albumin, urea, lysozyme and mucin to artificial saliva, on the triboactivity of Ti6Al4V/zirconia pair commonly used in dental implants and then, compare the results with those obtained with human saliva. The solutions' viscosity was measured and the adsorption of the different biomolecules to both Ti6Al4V and zirconia was accessed. Tribological tests were performed using Ti6Al4V balls sliding on zirconia plates inside of a corrosion cell. Friction and wear coefficients were determined, and the open circuit potential (OCP) was monitored during the tests. Also, the wear mechanisms were identified. The presence of mucin in the artificial lubricant led to the lowest wear coefficients. The main wear mechanism was abrasion, independently of the used lubricant. Adhesive wear was observed for the systems without mucin. Tribocorrosion activity and wear coefficient were lower in the presence of mucin. None of the studied artificial lubricants mimicked the effect of human saliva (HS) on the tribological behavior of the studied pair since this lubricant led to the lowest friction coefficient and highest corrosion activity.

Friction between soft contacts at nanoscale on uncoated and protein-coated surfaces

The understanding of friction on soft sliding biological surfaces at the nanoscale is poorly understood as hard interfaces are frequently used as model systems. Herein, we studied the influence of elastic modulus on the frictional properties of model surfaces at the nanoscale for the first time. We prepared model silicone-based elastomer surfaces with tuneable modulus ranging from hundreds of kPa to a few MPa, similar to those found in real biological surfaces, and employed atomic force microscopy to characterize their modulus, adhesion, and surface morphology. Consequently, we used friction force microscopy to investigate nanoscale friction in hard-soft and soft-soft contacts using spherical colloidal probes covered by adsorbed protein films. Unprecedented results from this study reveal that modulus of a surface can have a significant impact on the frictional properties of protein-coated surfaces with higher deformability leading to lower contact pressure and, consequently, decreased friction. These important results pave the way forward for designing new functional surfaces for serving as models of appropriate deformability to replicate the mechanical properties of the biological structures and processes for accurate friction measurements at nanoscale.

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Understanding consumers' food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.

Changes in tribological and antibacterial properties of poly(methyl methacrylate)-based 3D-printed intra-oral appliances by incorporating nanodiamonds

It is essential for 3D-printed intra-oral appliances to be able to withstand the mechanical and microbial insult existent in the harsh environment of the oral cavity. Poly(methyl methacrylate) (PMMA)-based appliances are widely used in dentistry. Hence, the present study aimed to evaluate the role of nanodiamonds (NDs) as fillers to enhance the resistance to friction and wear. Using a solution-based mixing technique, 0.1 wt% ND was incorporated into the PMMA, and specimens were 3D-printed for tribological and bacterial analysis. The control specimens without ND fillers were tested against specimens with both amine-functionalized NDs (A-ND) and pure non-functionalized NDs (ND). The surface hardness test revealed a statistically significant increase in the Vickers micro-hardness (p < 0.001) in the nanocomposite groups. There was a significant reduction in the coefficient of friction (COF) (p < 0.01) in both the ND and A-ND nanocomposites compared to the stainless steel (SS) counter surfaces. However, for titanium (Ti)-based specimens, the COF of the control group was similar to that of A-ND but lower than that of ND. The wear resistance evaluation revealed that both the ND and A-ND groups displayed enhanced resistance to surface loss in comparison to the controls for both SS and Ti counter-surfaces (p < 0.001). Furthermore, both A-ND and ND exhibited significantly enhanced resistance to the formation of Streptococcus mutans biofilms after 48 h (p < 0.01) compared to the control group. Hence, we concluded that the addition of 0.1 wt% ND in the PMMA-based resin for 3D printing resulted in significant improvement in properties such as COF, wear resistance, and resistance to S. mutans, without any notable impact associated with the functionalization of the NDs.

Investigation of interaction phenomena between lower urinary tract and artificial urinary sphincter in consideration of urethral tissues degeneration

Lower urinary tract dysfunction pertains to symptoms related to the lower urinary tract (LUT), with consequent incontinence. Artificial urinary sphincters (AUS) are adopted to obtain continence conditions, mainly in male subjects, via urethral occlusion by applying pressure load, mostly operating on the basis of an empirical approach. Considering the frequent access of elderly patients to this surgical practice, tissue degradation related to aging phenomena must be investigated. Computational models of the LUT structures and the AUS systems have been designed to evaluate tissues mechanical stimulation and degenerative phenomena for reciprocal interaction. Virtual solid models of the LUT have been developed starting from biomedical images, as histological/morphometrical data. Segmentation procedures have been exploited to provide the three-dimensional reconstruction, and subsequent discretization techniques led to the finite element model. Contemporarily, a finite element model of a typical AUS device was developed. Numerical analyses have been performed to analyze interaction phenomena between AUS and LUT. Different conditions were investigated, modifying both loading conditions, as intraluminal pressure and AUS action, and urethral tissues properties. Particular attention was devoted to tissues parameters, aiming to evaluate the influence of tissues degeneration because of aging and/or pathologies.

Dry mouth: saliva substitutes which adsorb and modify existing salivary condition films improve oral lubrication

Objectives

The aims of this study are to assess different saliva substitutes for their efficacy to lubricate the oral cavity, and to relate this oral lubrication to the ability of saliva substitutes to adsorb on and change the structure of the existing salivary conditioning film (SCF).

Materials and methods

Quartz crystal microbalance with dissipation was used to study the capability of saliva substitutes to interact with natural SCF and the ability to change the secondary SCF (S-SCF). A tongue-enamel friction system mimicking xerostomic conditions was used to assess the relief and relief period expected from these substitutes under set circumstances.

Results

Saliva Orthana spray, Biotène spray and Gum Hydral gel had an immediate effect on a SCF, increasing its structural softness. BioXtra gel, Biotène gel, Gum Hydral gel and Glandosane spray changed the S-SCF by increasing salivary protein adsorption, while others showed no sign of interaction. With respect to relief, only 2 out of the 16 saliva substitutes tested (Saliva Orthana spray and Gum Hydral gel) performed better than water. Overall, relief period correlated positively to structural softness change, whereas a positive correlation was seen between relief and mass adsorption.

Conclusions

The majority of saliva substitutes did not adsorb on the SCF, thus did not enhance lubrication. Only saliva substitutes containing carrageenan, carboxymethylcellulose, pig gastric mucin, xanthan gum and carbomer performed better in enhancing oral lubrication.

Clinical relevance

This objective assessment will help clinicians and patients make better choice of saliva substitutes. This study provides a scientific basis for future improvement in saliva substitutes.

Biomechanical analysis of the interaction phenomena between artificial urinary sphincter and urethral duct

Male urinary incontinence is a widespread healthcare problem, leading to a miserable quality of life. Artificial urinary sphincter (AUS) is a device inserted mostly around the urethra in adult males, which mimics the urinary sphincter by providing a closure during urinary storage and a subsequent open to permit voiding. The interaction phenomena occurring between AUS cuff and urethral duct represent a fundamental problem in the investigation of AUS reliability and durability. In this work, computational methods are exploited to deeply investigate the mechanics of interaction phenomena occurring between urethral duct and AUS device. Experimental studies are performed on urethral tissues, and structural tests are carried out on the overall urethral duct to obtain a large set of information required for mechanical properties definition. The mechanical behavior of AUS cuff is investigated using mechanical and physicochemical procedures. The cuff conformation is acquired by computed tomography techniques for the definition of the numerical model. Numerical analyses are developed to evaluate the mechanical response of urethral duct in interaction with AUS cuff, considering the lumen occlusion process for maintaining urinary continence. Finally, the investigation of the compressive stress and strain fields within urethral tissues allows the identification of device performance and reliability in correlation with surgical practice.

Enhancement of elastohydrodynamic friction by elastic hysteresis in a periodic structure

Lubricated contacts are present in many engineering and biological systems involving soft solids. Typical mechanisms considered for controlling the sliding friction in such lubricated conditions involve bulk material compliance, fluid viscosity, viscoelastic response of the material (hysteretic friction), and breaking of the fluid film where dry contact occurs (adhesive friction). In this work we show that a two-phase periodic structure (TPPS), with a varying modulus across the sliding surface, provides significant enhancement of lubricated sliding friction when the system is in the elastohydrodynamic lubrication (EHL) regime. We propose that the enhanced friction is due to extra energy loss during periodic transitions of the sliding indenter between the compliant and stiff regions during which excess energy is dissipated through the fluid layer. This is a form of elastic hysteresis that provides a novel mechanism for friction enhancement in soft solids under lubricated conditions.

Human saliva and model saliva at bulk to adsorbed phases - similarities and differences

Human saliva, a seemingly simple aqueous fluid, is, in fact, an extraordinarily complex biocolloid that is not fully understood, despite many decades of study. Salivary lubrication is widely believed to be a signature of good oral health and is also crucial for speech, food oral processing and swallowing. However, saliva has been often neglected in food colloid research, primarily due to its high intra- to inter-individual variability and altering material properties upon collection and storage, when used as an ex vivo research material. In the last few decades, colloid scientists have attempted designing model (i.e. 'saliva mimicking fluid') salivary formulations to understand saliva-food colloid interactions in an in vitro set up and its contribution on microstructural aspects, lubrication properties and sensory perception. In this Review, we critically examine the current state of knowledge on bulk and interfacial properties of model saliva in comparison to real human saliva and highlight how far such model salivary formulations can match the properties of real human saliva. Many, if not most, of these model saliva formulations share similarities with real human saliva in terms of biochemical compositions, including electrolytes, pH and concentrations of salivary proteins, such as α-amylase and highly glycosylated mucins. This, together with similarities between model and real saliva in terms of surface charge, has led to significant advancement in decoding various colloidal interactions (bridging, depletion) of charged emulsion droplets and associated sensory perception in the oral phase. However, model saliva represents significant dissimilarity to real saliva in terms of lubricating properties. Based on in-depth examination of properties of mucins derived from animal sources (e.g. pig gastric mucins (PGM) or bovine submaxillary mucin (BSM)), we can recommend that BSM is currently the most optimal commercially available mucin source when attempting to replicate saliva based on surface adsorption and lubrication properties. Even though purification via dialysis or chromatographic techniques may influence various physicochemical properties of BSM, such as structure and surface adsorption, the lubricating properties of model saliva formulations based on BSM are generally superior and more reliable than the PGM counterpart at orally relevant pH. Comparison of mucin-containing model saliva with ex vivo human salivary conditioning films suggests that mucin alone cannot replicate the lubricity of real human salivary pellicle. Mucin-based multi-layers containing mucin and oppositely charged polyelectrolytes may offer promising avenues in the future for engineering biomimetic salivary pellicle, however, this has not been explored in oral tribology experiments to date. Hence, there is a strong need for systematic studies with employment of model saliva formulations containing mucins with and without polycationic additives before a consensus on a standardized model salivary formulation can be achieved. Overall, this review provides the first comprehensive framework on simulating saliva for a particular bulk or surface property when doing food oral processing experiments.

Tribology and its growing use toward the study of food oral processing and sensory perception

Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.

A swing arm device for the acoustic measurement of food texture

We developed a swing arm device for acoustic measurement of food texture, which resolved difficulties of food texture evaluation. The device has a structure of balance-style and a probe in the device is moved downward along with motion of swing arm according to the balance of weights at both ends of the swing arm. The probe was inserted into a food sample. The device measured displacement and acceleration of the probe on food fracture by probe insertion with high precision until the probe stops inserting into a food sample. Using the displacement and acceleration of the probe on fracture, we calculated three parameters to determine food texture. Energy texture index (ETI) which is probe kinetic energy of acoustic vibration was evaluated by the vibration on food fracture. Audible energy texture index (aETI) could be introduced as food texture perceived by human sense of hearing, which was obtained by multiplying ETI by human hearing sensitivity. It was found that the ETI and aETI can be used for measurement of characteristic food texture detected at a tooth and perceived in brain, respectively. Food friction index (FFI) to explain the friction strength of a probe against a food sample was theoretically formulated under the condition of probe motion in the device. FFI was found to be useful not only for crispy food like biscuit but for soft food. The measured FFI indicated characteristic of smoothness of probe insertion into food sample. PRACTICAL APPLICATIONS: The swing arm device can be used to estimate food texture by measuring probe vibration energy on food fracture. Energy texture index (ETI) and Audible energy texture index (aETI) are introduced into measurements of food with crispness which emits sounds on fracture by probe insertion. ETI is an index to estimate probe vibration energy, while aETI is one to estimate food texture by human sense of hearing that was corrected by human hearing sensitivity as human hearing sensitivity is highest around sound frequency ranging from 1,000 to 4,000 Hz. Food friction index (FFI) was also obtained by the device to evaluate smoothness of probe insertion into a food sample. ETI, aETI, and FFI can be useful parameters for food texture of water melon, pear, persimmon, apple, cookie, potato chips, and biscuit. FFI is especially suitable for evaluation of soft food such as banana, avocado, mango, melon, peach, pudding, or bread.

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

Saliva is crucial to oral processing of food and consequently is also related to the sensory and textural experience. It is often assumed that the secretion and properties of saliva change with age, which can result in dry mouth conditions, taste aberrations. Such changes may result in reduced nutrient intake and malnutrition besides adversely affecting the quality of life. Based on some recent research findings, this article reviews our current understandings on age-dependent changes on quantity (bulk salivary flow rate) as well as quality of saliva (e.g., composition, viscosity, lubrication) in healthy elderly individuals. The review begins with a short introduction to histological changes of salivary glands upon aging. This is followed by covering different aspects of salivary changes with key articles highlighting decreased flow rate, increased ionic concentration, decreased calcium and mucin content in saliva of elderly subjects consequently affecting the oral coating and flavor perception. We also highlight issues in data associated with respect to variance in saliva collection protocols as well as factors influencing such results other than age, such as health conditions and polypharmacy. Clear gaps in literature have been highlighted with respect to lack of quantitative data in viscoelasticity, rheology, and lubrication properties of saliva in healthy elderly population and the potential impact of changes in these material properties on sensory and textural perception of food and consequently food intake. Such insights will not only have clinical implications for maintaining optimal oral health in elderly population but also serve to optimize food for elderly population. PRACTICAL APPLICATIONS: The population has undergone a fundamental change in its age structure globally, with a rapid increase in elderly population. Innovation of tailored foods is still in its early stage to satisfy the needs of growing aging population. One of the biggest challenges in such food product development is lack of adequate understanding and characterization of endogenous factors, that is, age-related changes in saliva, which may influence oral processing of food and subsequently nutrient intake. Aging affects the salivary glands and alters quantity (flow rate) and quality (e.g., ion and protein composition, rheology, tribology) of saliva. Thus, older adults may suffer from dry mouth, taste aberration, and poor oral hygiene, greatly affecting their quality of life. This review provides insights into how age versus other health conditions influence salivary properties. Understanding of age-dependent changes in salivary rheology and tribology will be of paramount importance to optimize food for elderly population.

An ex vivo salivary lubrication system to mimic xerostomic conditions and to predict the lubricating properties of xerostomia relieving agents

Advances in medical research has resulted in successful treatment of many life-threatening infectious diseases as well as autoimmune and lifestyle-related diseases, increasing life-expectancy of both the developed and developing world. As a result of a growing ageing population, the focus has also turned on chronic diseases which seriously affect the quality of older patient life. Xerostomia (dry mouth) is one such condition, which leads to bad oral health and difficulty in consumption of dry foods and speech. Saliva substitutes are used to ease symptoms. However, they often don’t work properly and objective comparison of saliva substitutes to mimic natural salivary functions does not exist. The study thus aims to develop an ex vivo friction assay simulating dry mouth conditions and facilitating objective comparison of saliva substitutes. A reciprocating sliding tongue-enamel system was developed and compared to a PDMS (polydimethylsiloxane)-PDMS friction system. The tongue-enamel system, but not the PDMS-PDMS model, showed high mucin-containing saliva (unstimulated and submandibular/sublingual saliva) to give higher Relief than mucin-poor lubricants (water, parotid saliva, Dentaid Xeros) and correlated well (r = 0.97) with in vivo mouth feel. The tongue-enamel friction system mimicked dry mouth conditions and relief and seems suited to test agents meant to lubricate desiccated oral surfaces.

Characterization of friction and moisture of porcine lingual tissue in vitro in response to artificial saliva and mouthwash solutions

BACKGROUND

The purpose of this research is to characterize the effects of mouthwash solutions on oral friction and moisture using a quantitative in vitro approach.

MATERIALS AND METHODS

The frictional coefficient of in vitro porcine tongue samples was measured using a magnetic levitation haptic device equipped with a custom tactor designed to mimic human skin. A commercially available moisture meter was used to measure moisture content of the samples. Tongue samples were first tested before treatment, then after application of saliva (either human or artificial), and again after application of 1 of 11 different mouthwash solutions.

RESULTS

The data indicate that the samples treated with artificial saliva vs real saliva have comparable friction coefficient and moisture content. Furthermore, the moisture and friction coefficient remain relatively constant for up to 60 minutes after exposure to ambient conditions. Samples treated with artificial saliva have an average friction coefficient in the range of 0.70-0.80. Application of mouthwash solutions produced an average friction coefficient of 0.39-0.49 but retained the high moisture content of the artificial salivary layer. Several mouthwash solutions resulted in statistically significant differences in the friction coefficient relative to each other.

CONCLUSION

The results of this study demonstrate that a magnetic levitation device can be an effective tool for in vitro oral tribology and that artificial saliva is an effective substitute for real saliva in extended in vitro experiments. The application of mouthwash generally reduces the coefficient of friction of the tongue samples while preserving a relatively high moisture level, and some mouthwashes reduce friction significantly more than others.

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

Lubrication is an important factor in the sensory evaluation of food products. Tribology provides a theoretical framework and instrumental methods for evaluating frictional properties between two moving surfaces and the lubrication behavior of products between these surfaces. Relating frictional measurements to sensory properties detected during oral processing requires careful and pertinent choices in surface materials and testing conditions. The aims of this study were to investigate: (a) differences in lubrication behavior of a range of food textures and (b) the differences between linear and elliptical movement and added saliva to understand the contribution of food structure to friction. Six whey protein model food samples, ranging in texture from fluid to semisolid to soft solid, were analyzed using a pin on disk tribometer to determine the coefficient of friction (COF) across a range of sliding speeds. The samples were analyzed in their initial form and post-oral processing (n = 4) in both linear and elliptical movements. Elliptical movement slightly decreased coefficients of friction and extended the shape of the friction curve. Increases in test food viscosity decreased the COF but differences in viscosity were not apparent when test foods were mixed with saliva. Data correction for viscosity shifted the friction curves horizontally, indicating that lubrication had a greater impact upon friction than viscosity. This study provides initial insights for further comparison of linear and elliptical movement with a variety of sample compositions.

PRACTICAL APPLICATIONS

Sensory perception of smoothness and creaminess are often major contributors to overall hedonic food liking and are a major reason why products high in fat and sugar are more highly preferred over other foods. These parameters are influenced by friction and lubrication between the tongue, palate, teeth, food products, and saliva during oral processing. Tribology provides an instrumental method to evaluate friction between moving surfaces that mimic oral surfaces and the lubrication behavior of foods. Trends in frictional measurements can be correlated with sensory ratings of the same foods to better understand why preferences exist for certain foods or food compositions and how to effectively improve the acceptability and enjoyment of healthier foods.

Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation

"Oral" tribology has become a new paradigm in food texture studies to understand complex texture attributes, such as creaminess, oiliness, and astringency, which could not be successfully characterized by traditional texture analysis nor by rheology. Stick-slip effects resulting from intermittent sliding motion during kinetic friction of oral mucosa could constitute an additional determining factor of sensory perception where traditional friction coefficient values and their Stribeck regimes fail in predicting different lubricant (food bolus and saliva) behaviors. It was hypothesized that the observed jagged behavior of most sliding force curves are due to stick-slip effects and depend on test velocity, normal load, surface roughness as well as lubricant type. Therefore, different measurement set-ups were investigated: sliding velocities from 0.01 to 40 mm/s, loads of 0.5 and 2.5 N as well as a smooth and a textured silicone contact surface. Moreover, dry contact measurements were compared to model food systems, such as water, oil, and oil-in-water emulsions. Spectral analysis permitted to extract the distribution of stick-slip magnitudes for specific wave numbers, characterizing the occurrence of jagged force peaks per unit sliding distance, similar to frequencies per unit time. The spectral features were affected by all the above mentioned tested factors. Stick-slip created vibration frequencies in the range of those detected by oral mechanoreceptors (0.3-400 Hz). The study thus provides a new insight into the use of tribology in food psychophysics.

PRACTICAL APPLICATIONS

Dynamic spectral analysis has been applied for the first time to the force-displacement curves in "oral" tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient, but are perceived differently in the mouth. The next step of our research will be to combine spectral attributes, such as the magnitudes of specific wave number bands and possibly their evolution during sliding, together with friction coefficient and viscosity values of foods with sensory results. The highest potential lies in predicting smoothness in opposition to roughness of a surface, such as a rough tongue when eating astringent or dry foods, or of particles when eating grainy foods. The effects of food ingredients at the nano to macroscales can then be used to optimize a specific lubrication behavior.

Urethral lumen occlusion by artificial sphincteric devices: a computational biomechanics approach

The action induced by artificial sphincteric devices to provide urinary continence is related to the problem of evaluating the interaction between the occlusive cuff and the urethral duct. The intensity and distribution of the force induced within the region of application determine a different occlusion process and potential degradation of the urethral tissue, mostly at the borders of the cuff. This problem is generally considered in the light of clinical and surgical operational experience, while a valid cooperation is established with biomechanical competences by means of experimental and numerical investigation. A three-dimensional model of the urethra is proposed aiming at a representation of the phases of the urethral occlusion through artificial sphincters. Different conformations of the cuff are considered, mimicking different loading conditions in terms of force intensity and distribution and consequent deformation caused in soft tissues. The action induced in the healthy urethra is investigated, as basis for an evaluation of the efficacy and reliability of the sphincteric devices. The problem is characterized by coupled nonlinear geometric and material problem and entails a complex constitutive formulation. A heavy computational procedure is developed by means of analyses that operate within an explicit finite element formulation. Results reported outline the overall response of the urethral duct during lumen occlusion, leading to an accurate description of the phenomenon in the different phases.

The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts

Increasing the protein content of yogurts would be a good strategy for enhancing their satiating ability.

Biomechanics of oral mucosa

The prevalence of prosthodontic treatment has been well recognized, and the need is continuously increasing with the ageing population. While the oral mucosa plays a critical role in the treatment outcome, the associated biomechanics is not yet fully understood. Using the literature available, this paper provides a critical review on four aspects of mucosal biomechanics, including static, dynamic, volumetric and interactive responses, which are interpreted by its elasticity, viscosity/permeability, apparent Poisson's ratio and friction coefficient, respectively. Both empirical studies and numerical models are analysed and compared to gain anatomical and physiological insights. Furthermore, the clinical applications of such biomechanical knowledge on the mucosa are explored to address some critical concerns, including stimuli for tissue remodelling (interstitial hydrostatic pressure), pressure–pain thresholds, tissue displaceability and residual bone resorption. Through this review, the state of the art in mucosal biomechanics and their clinical implications are discussed for future research interests, including clinical applications, computational modelling, design optimization and prosthetic fabrication.