1
|
Bisht A, Goh KKT, Sims IM, Edwards PJB, Matia-Merino L. Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age. Carbohydr Polym 2024; 329:121757. [PMID: 38286538 DOI: 10.1016/j.carbpol.2023.121757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 12/21/2023] [Accepted: 12/28/2023] [Indexed: 01/31/2024]
Abstract
A shear-thickening polysaccharide from the New Zealand Black tree fern (Cyathea medullaris, commonly known as mamaku) extracted from different age fronds (stage 1: young, stage 2: fully grown and stage 3: old) was characterised in terms of structure and rheological properties. Constituent sugar analysis and 1H and 13C NMR revealed a repeating backbone of -4)-β-D-GlcpA-(1 → 2)-α-D-Manp-(1→, for all mamaku polysaccharide (MP) samples from different age fronds without any alterations in molecular structure. However, the molecular weight (Mw) was reduced with increasing age, from ~4.1 × 106 to ~2.1 × 106 Da from stage 1 to stage 3, respectively. This decrease in Mw (and size) consequently reduced the shear viscosity (ηs-Stage 1 > ηs-Stage 2 > ηs-Stage 3). However, the extent of shear-thickening and uniaxial extensional viscosity of MP stage 2 was greater than MP stage 1, which was attributed to a greater intermolecular interaction occurring in the former. Shear-thickening behaviour was not observed in MP stage 3.
Collapse
Affiliation(s)
- Akshay Bisht
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| | - Kelvin K T Goh
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| | - Ian M Sims
- The Ferrier Research Institute, Victoria University of Wellington, New Zealand.
| | - Patrick J B Edwards
- School of Natural Sciences, Massey University, Palmerston North, New Zealand.
| | - Lara Matia-Merino
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.
| |
Collapse
|
2
|
Adelfio M, Bonzanni M, Callen GE, Paster BJ, Hasturk H, Ghezzi CE. A physiologically relevant culture platform for long-term studies of in vitro gingival tissue. Acta Biomater 2023; 167:321-334. [PMID: 37331612 PMCID: PMC10528240 DOI: 10.1016/j.actbio.2023.06.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 06/06/2023] [Accepted: 06/08/2023] [Indexed: 06/20/2023]
Abstract
There is a clinical need to understand the etiologies of periodontitis, considering the growing socio-economic impact of the disease. Despite recent advances in oral tissue engineering, experimental approaches have failed to develop a physiologically relevant gingival model that combines tissue organization with salivary flow dynamics and stimulation of the shedding and non-shedding oral surfaces. Herein, we develop a dynamic gingival tissue model composed of a silk scaffold, replicating the cyto-architecture and oxygen profile of the human gingiva, along with a saliva-mimicking medium that reflected the ionic composition, viscosity, and non-Newtonian behavior of human saliva. The construct was cultured in a custom designed bioreactor, in which force profiles on the gingival epithelium were modulated through analysis of inlet position, velocity and vorticity to replicate the physiological shear stress of salivary flow. The gingival bioreactor supported the long-term in vivo features of the gingiva and improved the integrity of the epithelial barrier, critical against the invasion of pathogenic bacteria. Furthermore, the challenge of the gingival tissue with P. gingivalis lipopolysaccharide, as an in vitro surrogate for microbial interactions, indicated a greater stability of the dynamic model in maintaining tissue homeostasis and, thus, its applicability in long-term studies. The model will be integrated into future studies with the human subgingival microbiome to investigate host-pathogen and host-commensal interactions. STATEMENT OF SIGNIFICANCE: The major societal impact of human microbiome had reverberated up to the establishment of the Common Fund's Human Microbiome Project, that has the intent of studying the role of microbial communities in human health and diseases, including periodontitis, atopic dermatitis, or asthma and inflammatory bowel disease. In addition, these chronic diseases are emergent drivers of global socioeconomic status. Not only common oral diseases have been shown to be directly correlated with several systemic conditions, but they are differentially impacting some racial/ethnic and socioeconomic groups. To address this growing social disparity, the development of in vitro gingival model would provide a time and cost-effective experimental platform, able to mimic the spectrum of periodontal disease presentation, for the identification of predictive biomarkers for early-stage diagnosis.
Collapse
Affiliation(s)
- M Adelfio
- Department of Biomedical Engineering, University of Massachusetts Lowell, 1 University Avenue, Lowell, MA 01854, USA
| | - M Bonzanni
- Department of Neuroscience, School of Medicine, Tufts University, 136 Harrison Avenue, Boston, MA 02111, USA
| | - G E Callen
- Department of Biomedical Engineering, University of Massachusetts Lowell, 1 University Avenue, Lowell, MA 01854, USA
| | - B J Paster
- The Forsyth Institute, 245 First St, Cambridge, MA 02142, USA
| | - H Hasturk
- The Forsyth Institute, 245 First St, Cambridge, MA 02142, USA
| | - C E Ghezzi
- Department of Biomedical Engineering, University of Massachusetts Lowell, 1 University Avenue, Lowell, MA 01854, USA.
| |
Collapse
|
3
|
Gallegos C, Turcanu M, Assegehegn G, Brito-de la Fuente E. Rheological Issues on Oropharyngeal Dysphagia. Dysphagia 2023; 38:558-585. [PMID: 34216239 DOI: 10.1007/s00455-021-10337-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 06/23/2021] [Indexed: 10/20/2022]
Abstract
There is an increasing proof of the relevance of rheology on the design of fluids for the diagnosis and management of dysphagia. In this sense, different authors have reported clinical evidence that support the conclusion that an increase in bolus viscosity reduces the risks of airway penetration during swallowing. However, this clinical evidence has not been associated yet to the definition of objective viscosity levels that may help to predict a safe swallowing process. In addition, more recent reports highlight the potential contribution of bolus extensional viscosity, as elongational flows also develops during the swallowing process. Based on this background, the aim of this review paper is to introduce the lecturer (experts in Dysphagia) into the relevance of Rheology for the diagnosis and management of oropharyngeal dysphagia (OD). In this sense, this paper starts with the definition of some basic concepts on Rheology, complemented by a more extended vision on the concepts of shear viscosity and elongational viscosity. This is followed by a short overview of shear and elongational rheometrical techniques relevant for the characterization of dysphagia-oriented fluids, and, finally, an in-depth analysis of the current knowledge concerning the role of shear and elongational viscosities in the diagnosis and management of OD (shear and elongational behaviors of different categories of dysphagia-oriented products and contrast fluids for dysphagia assessment, as well as the relevance of saliva influence on bolus rheological behavior during the swallowing process).
Collapse
Affiliation(s)
- Crispulo Gallegos
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany.
| | - Mihaela Turcanu
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
| | - Getachew Assegehegn
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
| | - Edmundo Brito-de la Fuente
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
| |
Collapse
|
4
|
Theocharidou A, Lousinian S, Tsagaris A, Ritzoulis C. Interactions and rheology of guar gum–mucin mixtures. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
5
|
Jimenez LN, Martínez Narváez CDV, Sharma V. Solvent Properties Influence the Rheology and Pinching Dynamics of Polyelectrolyte Solutions: Thickening the Pot with Glycerol and Cellulose Gum. Macromolecules 2022. [DOI: 10.1021/acs.macromol.2c00170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Leidy Nallely Jimenez
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, Illinois 60607, United States
| | | | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, Illinois 60607, United States
| |
Collapse
|
6
|
Li X, Harding SE, Wolf B, Yakubov GE. Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
7
|
Sharma M, Pondicherry KS, Duizer L. Understanding relations between rheology, tribology, and sensory perception of modified texture foods. J Texture Stud 2021; 53:327-344. [PMID: 34921392 DOI: 10.1111/jtxs.12656] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 10/27/2021] [Accepted: 12/08/2021] [Indexed: 11/30/2022]
Abstract
The aim of this work was to examine relations between instrumental and sensory parameters in a texture modified food matrix, with and without saliva. Nine pureed carrot samples (eight thickened and a control) were developed with starch (0.4 and 0.8% wt/wt), xanthan (0.2 and 0.4% wt/wt) or starch-xanthan blends that met International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4 guidelines using fork and spoon tests. Rheological and tribological tests were conducted on the food and simulated bolus prepared by adding fresh stimulated saliva to the food (1:5, saliva:food) to mimic oral processing. Perceived sensory properties were identified using a temporal dominance of sensations (TDS) test (n = 16) where panelists were given a list of nine attributes. The area under the curve was extracted from TDS curves for each attribute/sample and this was correlated with rheological (viscosity at 10 s-1 , G', G″, and tan δ at 1 Hz) and tribological (friction coefficient in three regimes) data. The viscosity of the control sample decreased after adding hydrocolloids (except Starch_0.8%) and with saliva incorporation. G' and G″ either increased or were similar for xanthan and blends and decreased for starch-thickened samples. Hydrocolloid addition increased friction for all samples and was higher with saliva addition. Sensory results showed that samples with starch were perceived as thick and grainy while xanthan was perceived as smooth and slippery. A greater number of sensory attributes correlated with viscoelastic parameters compared to friction coefficients. Correlations were highest with the saliva added samples, further highlighting the importance of including saliva during instrumental testing.
Collapse
Affiliation(s)
- Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | | | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| |
Collapse
|
8
|
Funami T, Nakauma M. Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology. J Texture Stud 2021; 53:60-71. [PMID: 34841545 DOI: 10.1111/jtxs.12648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/18/2021] [Accepted: 11/18/2021] [Indexed: 12/28/2022]
Abstract
Correlation was investigated between instrumental characteristics obtained by extension rheological or tribological measurements and human perception while swallowing using aqueous solutions of xanthan gum and locust bean gum. Extension viscosity and the friction coefficient were measured using a capillary breakup rheometer and a rotation tribometer, respectively, as in our previous study. Results were compared with shear viscosity to clarify novelty and advantage of these mechanical parameters. It was indicated that perceived cohesiveness correlated the highest with the maximum extension viscosity immediately after the onset of extensional flow, perceived spinnability correlated with extension viscosity in high Hencky strain region, and perceived sliminess correlated with the friction coefficient at the critical point between the boundary lubrication and the mixed lubrication. These correlations were discussed and tried to validate considering biomechanics of human swallowing and food-human interactions.
Collapse
|
9
|
Funami T, Nakauma M. Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions. J Texture Stud 2021; 52:567-577. [PMID: 34605034 DOI: 10.1111/jtxs.12638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 09/13/2021] [Accepted: 09/20/2021] [Indexed: 11/29/2022]
Abstract
Instrumental characteristics from extensional rheology and tribology for aqueous xanthan gum (XG) and locust bean gum (LBG) solutions were studied in the presence or absence of simulated saliva. Extensional viscosity was calculated from the filament shrinkage behavior using a capillary breakup extensional rheometer, whereas the friction coefficient was measured using a set-up consisting of polydimethylsiloxane substrate and a glass ball bearing on a rotational rheometer. Increase in extensional viscosity was detected immediately after initiation of extensional flow, particularly XG, and also immediately before the filament rupture, particularly LBG. Extensional viscosity tended to decrease with increased addition of simulated saliva for XG, while to increase for LBG. In both cases, effect of cations in the saliva was greater than that of mucin. From the shape of the Stribeck curve (i.e., dependence of the friction coefficient on the entrainment speed) and comparison of the friction coefficient itself, lubricity of XG was greater than that of LBG. Simulated saliva added decreased the friction coefficient for each polysaccharide through functions of cations rather than mucin. Extensional viscosity and tribological measurements revealed mechanical properties of polysaccharide solutions which cannot be determined or quantified by shear viscosity alone.
Collapse
|
10
|
Laguna L, Fiszman S, Tarrega A. Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106660] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
11
|
Ershad AL, Rajabi-Siahboomi A, Missaghi S, Kirby D, Mohammed AR. Multi-Analytical Framework to Assess the In Vitro Swallowability of Solid Oral Dosage Forms Targeting Patient Acceptability and Adherence. Pharmaceutics 2021; 13:pharmaceutics13030411. [PMID: 33808875 PMCID: PMC8003620 DOI: 10.3390/pharmaceutics13030411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 03/04/2021] [Accepted: 03/11/2021] [Indexed: 11/29/2022] Open
Abstract
A lack of effective intervention in addressing patient non-adherence and the acceptability of solid oral dosage forms combined with the clinical consequences of swallowing problems in an ageing world population highlight the need for developing methods to study the swallowability of tablets. Due to the absence of suitable techniques, this study developed various in vitro analytical tools to assess physical properties governing the swallowing process of tablets by mimicking static and dynamic stages of time-independent oral transitioning events. Non-anatomical models with oral mucosa-mimicking surfaces were developed to assess the swallowability of tablets; an SLA 3D printed in vitro oral apparatus derived the coefficient of sliding friction and a friction sledge for a modified tensometer measured the shear adhesion profile. Film coat hydration and in vitro wettability was evaluated using a high-speed recording camera that provided quantitative measurements of micro-thickness changes, simulating static in vivo tablet–mucosa oral processing stages with artificial saliva. In order to ascertain the discriminatory power and validate the multianalytical framework, a range of commonly available tablet coating solutions and new compositions developed in our lab were comparatively evaluated according to a quantitative swallowability index that describes the mathematical relationship between the critical physical forces governing swallowability. This study showed that the absence of a film coat significantly impeded the ease of tablet gliding properties and formed chalky residues caused by immediate tablet surface erosion. Novel gelatin- and λ-carrageenan-based film coats exhibited an enhanced lubricity, lesser resistance to tangential motion, and reduced stickiness than polyvinyl alcohol (PVA)–PEG graft copolymer, hydroxypropyl methylcellulose (HPMC), and PVA-coated tablets; however, Opadry® EZ possessed the lowest friction–adhesion profile at 1.53 a.u., with the lowest work of adhesion profile at 1.28 J/mm2. For the first time, the in vitro analytical framework in this study provides a fast, cost-effective, and repeatable swallowability ranking method to screen the in vitro swallowability of solid oral medicines in an effort to aid formulators and the pharmaceutical industry to develop easy-to-swallow formulations.
Collapse
Affiliation(s)
- Abdul Latif Ershad
- Aston Pharmacy School, College of Health and Life Sciences, Aston University, Birmingham B4 7ET, UK; (A.L.E.); (D.K.)
| | | | | | - Daniel Kirby
- Aston Pharmacy School, College of Health and Life Sciences, Aston University, Birmingham B4 7ET, UK; (A.L.E.); (D.K.)
| | - Afzal Rahman Mohammed
- Aston Pharmacy School, College of Health and Life Sciences, Aston University, Birmingham B4 7ET, UK; (A.L.E.); (D.K.)
- Correspondence: ; Tel.: +44-(0)-121-204-4183
| |
Collapse
|
12
|
Vieira J, Andrade C, Santos T, Okuro P, Garcia S, Rodrigues M, Vicente A, Cunha R. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106257] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
13
|
Marconati M, Ramaioli M. The role of extensional rheology in the oral phase of swallowing: an in vitro study. Food Funct 2020; 11:4363-4375. [PMID: 32373829 DOI: 10.1039/c9fo02327e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Swallowing disorders deteriorate significantly the quality of life and can be life-threatening. Texture modification using shear thinning food thickeners has been proven to be effective in the management of dysphagia. Some studies have recently considered the positive role of cohesiveness, but there is still an insufficient understanding of the effect of the rheological properties of the liquid bolus on the dynamics of bolus transport, particularly when elasticity and extensional properties are combined with a shear thinning behaviour. This study combines steady shear, SAOS and capillary breakage extensional rheometry with an in vitro method to characterize the oral transport of viscoelastic liquids. Bolus velocity and bolus length were measured from exit in vitro experiments using image analysis and related to shear and extensional properties. A theory describing the bolus dynamics shows that the elastic and extensional properties do not influence significantly the oral transit dynamics. Conversely, in vitro results suggest that the extensional properties can affect the transition from the oral to the pharyngeal phase of swallowing, where thin, viscoelastic liquids lead to a fast transit, lower oral post-swallow residues and more compact bolus with a smoother surface, which may suggest a lower risk of fragmentation. This mechanistic explanation suggests that the benefit of the extensional properties of thin viscoelastic liquids in the management of dysphagia should be further evaluated in clinical trials.
Collapse
Affiliation(s)
- Marco Marconati
- Department of Chemical and Process Engineering, Faculty of Engineering and Physical Sciences, University of Surrey, Guildford, GU2 7XH, UK
| | | |
Collapse
|
14
|
Salvador A, Sanz T. Influence of hydrocolloid type on structural breakdown of vegetable purees during
in vitro
digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14533] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Ana Salvador
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC) Agustín Escardino 7. 46980 Paterna Valencia Spain
| | - Teresa Sanz
- Instituto de Agroquímica y Tecnología de Alimentos (IATA‐CSIC) Agustín Escardino 7. 46980 Paterna Valencia Spain
| |
Collapse
|
15
|
Affiliation(s)
- Vasiliki Evageliou
- Food Science and Human Nutrition Agricultural University of Athens 75 Iera Odos 11855 Athens Greece
| |
Collapse
|
16
|
Gardner A, So P, Carpenter G. Endogenous salivary citrate is associated with enhanced rheological properties following oral capsaicin stimulation. Exp Physiol 2020; 105:96-107. [PMID: 31705555 PMCID: PMC6973168 DOI: 10.1113/ep088166] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Accepted: 11/04/2019] [Indexed: 12/14/2022]
Abstract
NEW FINDINGS What is the central question of this study? What are the relationships between physical properties of saliva, protein composition and metabolite composition? What is the main finding and its importance? Salivary citrate, one of the major endogenous metabolites in saliva, increased upon capsaicin stimulation and was associated with improved physical properties measured by extensional rheology. This suggests salivary gland citrate transporters might be a valuable area of future study. ABSTRACT Saliva displays viscoelastic properties which enable coating, lubrication and protection of the oral mucosa and hard tissues. Individuals lacking saliva or perceiving oral dryness can manage their symptoms using artificial saliva preparations, but these often fail to mimic the sensation and functionality of natural saliva. It is widely acknowledged that mucins (MUC7 and MUC5B) confer saliva's rheological properties, but artificial saliva containing purified mucins is still often an inadequate substitute. This work aimed to explore salivary components that influence salivary extensional rheology to better understand how natural saliva could be replicated. Saliva was stimulated via control and capsaicin solutions in healthy volunteers. Extensional rheology was analysed using a CaBER-1 (capillary breakup) extensional rheometer. Protein composition, including mucins, was measured by gel-electrophoresis band densitometry and metabolites were measured by 1 H nuclear magnetic resonance spectroscopy. Capsaicin stimulation significantly increased capillary breakup time, extensional viscosity and the abundance of most major salivary proteins. Stimulation also increased salivary citrate and choline concentrations. Significant correlations were found between capillary breakup time and amylase (r = 0.67, P < 0.05), statherin (ρ = 0.66, P < 0.05) and citrate (ρ = 0.81, P < 0.01). The relationship between citrate and salivary rheology was subsequently investigated in vitro. These results suggest that citrate and non-mucin proteins are stronger predictors of salivary rheology than the more often studied mucin glycoproteins. Potential mechanisms are discussed and future work in this area could help formulate more effective saliva substitutes, more closely resembling natural saliva.
Collapse
Affiliation(s)
- Alexander Gardner
- Salivary Research, Centre for Host‐Microbiome InteractionsFaculty of Dental, Oral & Craniofacial SciencesKing's College LondonLondonUK
- Department of Restorative Dentistry, Dental Hospital and SchoolUniversity of DundeeDundeeUK
| | - Po‐Wah So
- Department of Neuroimaging, Institute of PsychiatryPsychology and Neuroscience, King's College LondonMaurice Wohl Clinical Neuroscience InstituteLondonUK
| | - Guy Carpenter
- Salivary Research, Centre for Host‐Microbiome InteractionsFaculty of Dental, Oral & Craniofacial SciencesKing's College LondonLondonUK
| |
Collapse
|
17
|
Różańska S, Verbeke K, Różański J, Clasen C, Wagner P. Capillary breakup extensional rheometry of sodium carboxymethylcellulose solutions in water and propylene glycol/water mixtures. ACTA ACUST UNITED AC 2019. [DOI: 10.1002/polb.24900] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Sylwia Różańska
- Department of Chemical Engineering and Equipment, Faculty of Chemical TechnologyPoznan University of Technology Berdychowo 4, PL 61‐131 Poznan Poland
| | - Karel Verbeke
- Department of Chemical EngineeringKU Leuven Celestijnenlaan 200 F, 3001 Leuven Belgium
| | - Jacek Różański
- Department of Chemical Engineering and Equipment, Faculty of Chemical TechnologyPoznan University of Technology Berdychowo 4, PL 61‐131 Poznan Poland
| | - Christian Clasen
- Department of Chemical EngineeringKU Leuven Celestijnenlaan 200 F, 3001 Leuven Belgium
| | - Patrycja Wagner
- Department of Chemical Engineering and Equipment, Faculty of Chemical TechnologyPoznan University of Technology Berdychowo 4, PL 61‐131 Poznan Poland
| |
Collapse
|
18
|
Espert M, Salvador A, Sanz T. Rheological and microstructural behaviour of xanthan gum and xanthan gum-Tween 80 emulsions during in vitro digestion. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
19
|
Surber G, Jaros D, Rohm H. Shear and extensional rheology of acid milk gel suspensions with varying ropiness. J Texture Stud 2019; 51:111-119. [PMID: 31226221 DOI: 10.1111/jtxs.12458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 06/05/2019] [Accepted: 06/16/2019] [Indexed: 11/28/2022]
Abstract
Exopolysaccharides (EPS) synthesized by lactic acid bacteria during fermentation significantly affect the rheology of set-style acid milk gels and that of acid gel suspensions, produced from the gels by stirring. In this study, shear and uniaxial extensional flow of acid gel suspensions made with seven single strains of Streptococcus thermophilus or Lactococcus lactis was investigated. Six strains produced ropy EPS, and maximum filament length determined by using a continuous stretching method was up to four times higher than filament length of an EPS-negative control strain. The systems containing ropy EPS showed a different response to shear and extensional deformation. In shear rheology, higher apparent viscosities and an enhanced structural breakdown was observed for acid gel suspensions with more pronounced ropiness. Breakup time and extensional viscosity, determined by using a Capillary Breakup Extensional Rheometer (CaBER™), significantly increased with increasing ropiness. The increase of extensional viscosity with increasing ropiness was, however, much higher than the effects of ropiness on shear viscosity. As relaxation times also depended on ropiness, it is concluded that ropiness is caused by EPS-EPS interactions that can be better discriminated in extensional rheology. PRACTICAL APPLICATIONS: To improve the texture of fermented milk, lactic acid bacteria that are able to produce ropy exopolysaccharides (EPS) are increasingly used in the dairy industry. The EPS exhibit a significant influence on processing properties and sensory characteristics of the resulting products, which can be estimated by means of shear and extensional rheology. The current work provides information on these respective properties of acid gel suspensions, which facilitate product design by supporting the selection of appropriate starter cultures.
Collapse
Affiliation(s)
- Georg Surber
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Doris Jaros
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| |
Collapse
|
20
|
Sharma M, Duizer L. Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA. Foods 2019; 8:E184. [PMID: 31151243 PMCID: PMC6617281 DOI: 10.3390/foods8060184] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 05/19/2019] [Accepted: 05/28/2019] [Indexed: 11/16/2022] Open
Abstract
Pureed foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of pureed foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses--grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of pureed foods.
Collapse
Affiliation(s)
- Madhu Sharma
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.
| |
Collapse
|
21
|
Effect of Saliva and Mucin-Based Saliva Substitutes on Fretting Processes of 316 Austenitic Stainless Steel. METALS 2019. [DOI: 10.3390/met9020178] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The paper presents the results of research of the fretting process of 316 austenitic stainless steel in the environment of natural saliva and mucin-based saliva preparations. The aim of the work was the evaluation of synthetic saliva preparations on biomaterial wear during fretting and fretting-corrosion. The fretting process, in the oscillatory micro-movements conditions, occurs in the joints of removable dentures, especially during the chewing phase. Fretting usually leads to the intensification of fatigue damage processes of materials. Experimental research, through rheological, fretting, fretting-corrosion, and microscopic analysis were performed. Tests indicate that natural saliva and saliva preparations are similar in terms of viscoelastic properties. The statistically significant proposed saliva solutions reduced the material wear in comparison to dry sliding, which is important in the case of people with saliva secretion problem. The addition of xanthan gum to the artificial saliva composition improved rheological characteristics, but on the other hand, led to an increase of secondary wear. It was confirmed by the volumetric wear of the samples and evaluation of energy dissipated during friction. Fretting-corrosion processes were explained by a mechanism related to crevice corrosion supported by friction.
Collapse
|
22
|
Turcanu M, Siegert N, Secouard S, Brito-de la Fuente E, Balan C, Gallegos C. An alternative elongational method to study the effect of saliva on thickened fluids for dysphagia nutritional support. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
23
|
Díaz-Calderón P, MacNaughtan B, Hill S, Foster T, Enrione J, Mitchell J. Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.023] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
24
|
Martín-Alfonso JE, Cuadri AA, Berta M, Stading M. Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions. Carbohydr Polym 2017; 181:63-70. [PMID: 29254016 DOI: 10.1016/j.carbpol.2017.10.057] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 10/10/2017] [Accepted: 10/16/2017] [Indexed: 10/18/2022]
Abstract
The influence of concentration on the shear and extensional rheology properties of aqueous solutions of xanthan and guar gums was studied in this work. Shear rheology involved small amplitude oscillatory shear (SAOS), flow curves and transient flow, while the extensional rheology was analyzed using hyperbolic contraction flow. In addition, the mechanical properties during solutions manufacture were monitored in situ through the evolution of torque with processing time by mixing rheometry. The results showed that the hydrocolloids exert a great influence on the process rheokinetics and on the resulting rheological response. SAOS tests showed that the xanthan gum solutions behaved as weak gels, whereas guar gum solutions suggest the presence of entanglement and the formation of a viscoelastic, gel-like structure. All the systems exhibited shear-thinning behaviour. Guar gum solutions obeyed the Cox-Merz rule, with some divergence at high rates for the more concentrated solutions, while the Cox-Merz rule was not followed for xanthan gum in the range of concentration studied. The extensional viscosity exhibited an extensional-thinning behaviour within the strain range used and all solutions were characterized by a high Trouton ratio.
Collapse
Affiliation(s)
- J E Martín-Alfonso
- Department of Chemical Engineering and Material Science, Campus de El Carmen, University of Huelva, Chemical Product and Process Technology Research Center (Pro2TecS), 21071 Huelva, Spain.
| | - A A Cuadri
- Department of Chemical Engineering and Material Science, Campus de El Carmen, University of Huelva, Chemical Product and Process Technology Research Center (Pro2TecS), 21071 Huelva, Spain
| | - M Berta
- Research Institutes of Sweden, Bioscience and Materials, Product Design and Perception, 402 29 Gothenburg, Sweden
| | - M Stading
- Research Institutes of Sweden, Bioscience and Materials, Product Design and Perception, 402 29 Gothenburg, Sweden; Chalmers University of Technology, Department of Industrial and Materials Science, 412 96 Gothenburg, Sweden
| |
Collapse
|
25
|
Waqas MQ, Wiklund J, Altskär A, Ekberg O, Stading M. Shear and extensional rheology of commercial thickeners used for dysphagia management. J Texture Stud 2017; 48:507-517. [PMID: 28464563 DOI: 10.1111/jtxs.12264] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 01/24/2017] [Accepted: 02/23/2017] [Indexed: 11/28/2022]
Abstract
People who suffer from swallowing disorders, commonly referred to as dysphagia, are often restricted to a texture-modified diet. In such a diet, the texture of the fluid is modified mainly by the addition of gum or starch-based thickeners. For optimal modification of the texture, tunable rheological parameters are shear viscosity, yield stress, and elasticity. In this work, the flow properties of commercial thickeners obtained from major commercial suppliers were measured both in shear and extensional flow using a laboratory viscometer and a newly developed tube viscometry technique, termed Pulsed Ultrasound Velocimetry plus Pressure Drop (PUV + PD). The two methods gave similar results, demonstrating that the PUV + PD technique can be applied to study flow during the swallowing process in geometry similar to that of the swallowing tract. The thickeners were characterized in relation to extensional viscosity using the Hyperbolic Contraction Flow method, with microscopy used as a complementary method for visualization of the fluid structure. The gum-based thickeners had significantly higher extensional viscosities than the starch-based thickeners. The rheological behavior was manifested in the microstructure as a hydrocolloid network with dimensions in the nanometer range for the gum-based thickeners. The starch-based thickeners displayed a granular structure in the micrometer range. In addition, the commercial thickeners were compared to model fluids (Boger, Newtonian, and Shear-thinning) set to equal shear viscosity at 50/s and it was demonstrated that their rheological behavior could be tuned between highly elastic, extension-thickening to Newtonian. PRACTICAL APPLICATIONS Thickeners available for dysphagia management were characterized for extensional viscosity to improve the understanding of these thickeners in large scale deformation. Extensional deformation behavior was further explained by using microcopy as corresponding technique for better understanding of structure/rheology relationship. Moreover, the major challenge in capturing human swallowing process is the short transit times of the bolus flow (<1 s). Therefore, the ultrasound-based rheometry method; PUV+PD which measures the real-time flow curve in ∼50 ms was used in addition to classical shear rheometry. The two methods complimented each other indicating that the PUV+PD method can be applied to study the transient swallowing process which is part of our future research, where we are studying the flow properties of fluids in an in vitro swallowing tract.
Collapse
Affiliation(s)
- Muhammad Qazi Waqas
- SP - Food and Biosciences, Soft Materials Science, Gothenburg, Sweden.,Department of Materials and Manufacturing Technology, Chalmers University of Technology, Gothenburg, Sweden
| | - Johan Wiklund
- SP - Food and Biosciences, Soft Materials Science, Gothenburg, Sweden.,Department of Materials and Manufacturing Technology, Chalmers University of Technology, Gothenburg, Sweden
| | - Annika Altskär
- SP - Food and Biosciences, Soft Materials Science, Gothenburg, Sweden
| | - Olle Ekberg
- Diagnostic Centre of Imaging and Functional Medicine, Skåne University Hospital, Lund University, Malmö, Sweden
| | - Mats Stading
- SP - Food and Biosciences, Soft Materials Science, Gothenburg, Sweden.,Department of Materials and Manufacturing Technology, Chalmers University of Technology, Gothenburg, Sweden
| |
Collapse
|
26
|
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.05.041] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
27
|
la Fuente EBD, Turcanu M, Ekberg O, Gallegos C. Rheological Aspects of Swallowing and Dysphagia: Shear and Elongational Flows. Dysphagia 2017. [DOI: 10.1007/174_2017_119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
28
|
|
29
|
Rheological properties of a polysaccharide from floral mushrooms cultivated in Huangshan Mountain. Carbohydr Polym 2016; 139:43-9. [DOI: 10.1016/j.carbpol.2015.12.011] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 11/04/2015] [Accepted: 12/06/2015] [Indexed: 01/07/2023]
|
30
|
Li X, Zhang Y, Tang J, Lan A, Yang Y, Gibril M, Yu M. Efficient preparation of high concentration cellulose solution with complex DMSO/ILs solvent. JOURNAL OF POLYMER RESEARCH 2016. [DOI: 10.1007/s10965-016-0922-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
31
|
Extensional flow behavior of aqueous guar gum derivative solutions by capillary breakup elongational rheometry (CaBER). Carbohydr Polym 2015; 136:834-40. [PMID: 26572419 DOI: 10.1016/j.carbpol.2015.09.067] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Revised: 09/07/2015] [Accepted: 09/21/2015] [Indexed: 11/22/2022]
Abstract
The extensional rheological properties of aqueous ionic carboxymethyl hydroxypropyl guar gum (CMHPG) and non-ionic hydroxypropyl guar gum (HPG) solutions between the semi-dilute solution state and the concentrated network solution state were investigated by capillary breakup elongational rheometry (CaBER). Carboxymethylated guar gum derivatives show an instable filament formation in deionized water. The ratio of elongational relaxation time λE over the shear relaxation time λS follows a power law of λE/λS∼(c · [η])(-2). The difference of the relaxation times in shear and elongation can be related to the loss of entanglements and superstructures in elongational flows at higher strains.
Collapse
|
32
|
Yousefi AR, Razavi SMA, Norouzy A. In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches. Food Funct 2015. [DOI: 10.1039/c5fo00637f] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The digestibility and estimated glycemic indices (GI) of native (NWS), cross-linked (CLWS) and hydroxypropylated wheat starches (HPWS) were obtained byin vitroenzymatic hydrolysis.
Collapse
Affiliation(s)
- A. R. Yousefi
- Department of Polymer Engineering
- University of Bonab
- Iran
- Food Hydrocolloids Research Center
- Department of Food Science and Technology
| | - Seyed M. A. Razavi
- Food Hydrocolloids Research Center
- Department of Food Science and Technology
- Ferdowsi University of Mashhad (FUM)
- Mashhad
- Iran
| | | |
Collapse
|