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Guo Y, Zhao Q, Li T, Mao Q. Masticatory simulators based on oral physiology in food research: A systematic review. J Texture Stud 2024; 55:e12864. [PMID: 39233393 DOI: 10.1111/jtxs.12864] [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: 04/06/2024] [Revised: 07/14/2024] [Accepted: 07/27/2024] [Indexed: 09/06/2024]
Abstract
A masticatory simulator is a mechanical device that mimics the physiological structures of the human oral cavity, chewing movement system, and functions. The advantage of this device lies in real-time tracking and analysis of food boluses within a sealed oral space, offering a direct validation platform for food experiments without constraints related to time, space, and individual variations. The degree to which the masticatory simulator simulates physiological structures reflects its efficacy in replicating oral physiological processes. This review mainly discusses the physiological structures of the oral cavity, the simulation of biomimetic components, and the development, feasibility assessment, applications, and prospects of masticatory simulators in food. The highlight of this review is the analogy of biomimetic component designs in masticatory simulators over the past 15 years. It summarizes the limitations of masticatory simulators and their biomimetic components, proposing potential directions for future development. The purpose of this review is to assist readers in understanding the research progress and latest literature findings on masticatory simulators while also offering insights into the design and innovation of masticatory simulators.
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Affiliation(s)
- Yifei Guo
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou, China
| | - Qi Zhao
- Department of Information, College of Medicine and Biological Information Engineering, Northeastern University, Shenyang, China
| | - Tiejing Li
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
| | - Qian Mao
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
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2
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Wang Y, Xin M, Li Z, Zang Z, Cui H, Li D, Tian J, Li B. Food-Oral Processing: Current Progress, Future Directions, and Challenges. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10725-10736. [PMID: 38686629 DOI: 10.1021/acs.jafc.4c01331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Oral processing refers to the series of physical, chemical, and biological processes inside the oral cavity when we consume food. This process affects the taste, quality, and nutrient absorption of the body. In the human diet, oral processing plays a crucial role because it impacts not only the food flavor and texture but also the absorption and utilization of nutrients. With the progress of science and technology and the increasing demand for food, the study of oral processing has become increasingly important. This paper reviews the history and definition of oral processing, its current state of research, and its applications in food science and technology, focusing on personalized taste customization, protein structure modification, food intake and nutrition, and bionic devices. It also analyzes the impact of oral processing on different types of food products and explores its potential in the food industry and science research.
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Affiliation(s)
- Yumeng Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Meili Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhihuan Zang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, Shenyang, Liaoning 110866, China
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Caille C, Rannou C, Villière A, Catanéo C, Lagadec-Marquez A, Bechaux J, Prost C. Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator. Foods 2024; 13:1318. [PMID: 38731689 PMCID: PMC11083605 DOI: 10.3390/foods13091318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduce with a masticator. The objectives of this work were, for the cheese studied: (1) to compare child and adult mastication and (2) to find in vitro parameters which best reproduce their in vivo chewing. Five parameters influencing mastication (mouth volume, quantity consumed, saliva volume, mastication time and number of tongue-palate compressions) were measured in 30 children (5-12 years old) and 30 adults (18-65 years old) and compared between the two populations. They were then transposed to a masticator (Oniris device patent). The initial cheese, a homogeneous white paste, was surface-colored to investigate its in-mouth destructuring. In vivo boli were collected at three chewing stages (33, 66 and 99% of mastication time) and in vitro boli were obtained by varying the number of tongue-palate compressions and the rotation speed. In vivo and in vitro boli were compared by both image and texture analysis. Child masticatory parameters were proportionally smaller than those of adults. The in vivo child boli were less homogeneous and harder than adult ones. Comparison of in vivo and in vitro bolus color and texture enabled the successful determination of two in vitro settings that closely represented the mastication of the two populations studied.
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Affiliation(s)
- Coline Caille
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
- Bel Group, Bio-Engineering Team, 41100 Vendôme, France
| | - Cécile Rannou
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
| | - Angélique Villière
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
| | - Clément Catanéo
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
| | | | - Julia Bechaux
- Bel Group, Bio-Engineering Team, 41100 Vendôme, France
| | - Carole Prost
- Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France; (C.C.)
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Avila-Sierra A, Decerle N, Ramaioli M, Peyron MA. Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation. Food Res Int 2024; 175:113753. [PMID: 38128995 DOI: 10.1016/j.foodres.2023.113753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Saliva facilitates food oral processing, bolus formation, swallowing, and sensory perception, in addition to contributing to oral health and phonation. Ageing, health affections, and polymedication are among many causes altering salivary production, modifying the mastication process, the food impregnation ratio, and in turn altering the characteristics of the bolus, swallowing, and digestion. In this in vitro work, using the AM2 masticator apparatus, which replicates the mechanical actions taking place while chewing solid foods and produces realistic food bolus in various oral conditions, we investigated the effect of salivary fluid characteristics, i.e., composition, quantity (from absence to hypersalivation), temperature, and enzymatic action, on the physical characteristics (i.e., particle size distribution (PSD), bolus mass, salivary fluid content) of in vitro boluses of Traditional French baguette. A ready-to-swallow bolus of baguette displayed on average a d50 value (median particle size by mass) of 4.1 ± 0.4 mm, with saliva fluid constituting ∼ 35 % of the final bolus mass. The absence of saliva in mouth led to a deficient oral processing, forming bread boluses constituted by extremely big particles (ca. 80 % of particles had a size > 7.1 mm) that likely cannot be swallowed safely. On the contrary, an excess of saliva favoured an excessive breaking down of bread, leading to bread boluses constituted by smaller particles than those formed under healthy salivary conditions (d50 decreased from 4.1 mm to 3.1 mm), having a higher salivary fluid content (+10 %). On the other hand, the salivary fluid temperature did not affect PSD, d50, bolus mass, or salivary fluid content of in vitro bread boluses, however, the addition of human salivary α-amylase did, favouring particle size reduction (d50 decreased to 2.6 mm). Therefore, beyond the correlation between bolus hydration by saliva and food properties such as hardness and moisture content, our findings indicate that the quantity of salivary fluid present in the oral cavity and the enzymatic activity of salivary α-amylase during bread mastication significantly influence both the particle size distribution and the fluid content of bread boluses, ultimately determining the physical properties of the bolus and, therefore, potentially impacting the subsequent swallowing process.
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Affiliation(s)
| | - Nicolas Decerle
- Université Clermont Auvergne, Centre de Recherche en Odontologie Clinique (CROC) EA 4847, UFR Odontologie, Clermont-Ferrand, France; CHU Clermont-Ferrand, Service d'Odontologie, Clermont-Ferrand, France
| | - Marco Ramaioli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France
| | - Marie-Agnès Peyron
- Université Clermont Auvergne, INRAE, Unité de Nutrition Humaine, UMR 1019, Clermont-Ferrand, France.
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Chen B, Zhang F, Dhupia J, Morgenstern MP, Costello M, Boyce H, Sun WJ, Raofi S, Tian L, Xu W. A Chewing Study of Abuse-Deterrent Tablets Containing Polyethylene Oxide Using a Robotic Simulator. AAPS PharmSciTech 2023; 24:245. [PMID: 38030835 DOI: 10.1208/s12249-023-02706-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Accepted: 11/16/2023] [Indexed: 12/01/2023] Open
Abstract
Abuse-deterrent formulations (ADFs) refer to formulation technologies aiming to deter the abuse of prescription drugs by making the dosage forms difficult to manipulate or extract the opioids. Assessments are required to evaluate the performance of the drugs through different routes including injection, ingestion, and insufflation and also when the drugs are manipulated. Chewing is the easiest and most convenient way to manipulate the drugs and deserves investigation. Chewing is one of the most complex bioprocesses, where the ingested materials are subject to periodic tooth crushing, mixed through the tongue, and lubricated and softened by the saliva. Inter- and intra-subject variations in chewing patterns may result in different chewing performances. The purpose of this study is to use a chewing simulator to assess the deterrent properties of tablets made of polyethylene oxide (PEO). The simulator can mimic human molar grinding with variable chewing parameters including molar trajectory, chewing frequency, and saliva flow rate. To investigate the effects of these parameters, the sizes of the chewed tablet particles and the chewing force were measured to evaluate the chewing performance. Thirty-four out of forty tablets were broken into pieces. The results suggested that the simulator can chew the tablets into smaller particles and that the molar trajectory and saliva flow rate had significant effect on reducing the size of the particles by analysis of variance (ANOVA) while the effect of chewing frequency was not clear. Additionally, chewing force can work as an indicator of the chewing performance.
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Affiliation(s)
- Bangxiang Chen
- Department of Mechanical and Mechatronics Engineering, The University of Auckland, 5 Grafton Rd, Auckland, 1010, New Zealand.
| | - Feng Zhang
- College of Pharmacy, The University of Texas at Austin, 107 W. Dean Keeton St., Austin, Texas, 78712, USA
| | - Jaspreet Dhupia
- Department of Mechanical and Mechatronics Engineering, The University of Auckland, 5 Grafton Rd, Auckland, 1010, New Zealand
| | - Marco P Morgenstern
- Food Materials & Structures, Plant & Food Research Ltd, 74 Gerald Street, Lincoln, 7608, New Zealand
| | - Mark Costello
- College of Pharmacy, The University of Texas at Austin, 107 W. Dean Keeton St., Austin, Texas, 78712, USA
| | - Heather Boyce
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, US Food and Drug Administration, Silver Spring, Maryland, 20993, USA
| | - Wei-Jhe Sun
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, US Food and Drug Administration, Silver Spring, Maryland, 20993, USA
| | - Saeid Raofi
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, US Food and Drug Administration, Silver Spring, Maryland, 20993, USA
| | - Li Tian
- Office of Testing and Research, Office of Pharmaceutical Quality, Center for Drug Evaluation and Research, US Food and Drug Administration, Silver Spring, Maryland, 20705, USA
| | - Weiliang Xu
- Department of Mechanical and Mechatronics Engineering, The University of Auckland, 5 Grafton Rd, Auckland, 1010, New Zealand
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Ribes S, Talens P. Correlating instrumental measurements and sensory perceptions of foods with different textural properties for people with impaired oral and swallowing capabilities - A review. Food Res Int 2023; 173:113472. [PMID: 37803794 DOI: 10.1016/j.foodres.2023.113472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/04/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
The rising global life expectancy has underlined the necessity of designing novel and tasty food products, suitable for seniors and people with impaired oral and swallowing functions. For developing these products, texture should be optimised from rheological, colloidal, tribological, and masticatory points of view. The current review provides an overview of different studies based on shear rheological, tribological, and in vitro mastication properties of model or real food systems intended for the elderly and/or people with swallowing dysfunctions, with special emphasis on the relation between the instrumental measurements and sensory perceptions of foods. Several works demonstrated that instrumental data from shear rheological and tribological tests complement the sensory evaluations of foods, providing useful information when designing food commodities for specific populations. Conversely, only few works correlated the instrumental data obtained from artificial mouths and/or simulated masticators with the sensory attributes generated by trained assessors. Broaden knowledge of these topics will help in formulating and adapting foods with enhanced functionalities for people with impaired oral and swallowing capabilities. Shear rheology, soft oral tribology, and simulated mastication tests are crucial in designing safe- and easy-swallowing food products.
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Affiliation(s)
- Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos - Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Pau Talens
- Instituto Universitario de Ingeniería de Alimentos - Food UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Oyinloye TM, Jung H, Yoon WB. Developing a novel method to measure texture changes of semi-solid food during a continuous compressive motion with high deformation using repeatable dual extrusion cell (RDEC). Food Res Int 2023; 165:112571. [PMID: 36869461 DOI: 10.1016/j.foodres.2023.112571] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
Mechanical changes during mastication are difficult to evaluate without using a novel method because the size of the sample is continuously and randomly reduced. The repeatable dual extrusion cell (RDEC) has been developed to measure the breakdown characteristics of a semi-solid food (i.e., minced pork gel) from initial solid states to a small particle size during repeated high deformation compressive motions. The force-time curve of RDEC was recorded, followed by a calculation of work values for each cycle and fitted by Peleg's model. The decrease of k1 (1.7-1.19) and k2 (1.56-1.42) values in Peleg's model with an increase of moisture content (56.5-62.5 %) indicated the easily deformable characteristics of soft food. During RDEC measurement, as long as the characteristic length of the sample was larger than the diameter of RDEC probe hole (>4.5 mm), the initial sample size showed no significant influence (p < 0.05) on the measurements. RDEC demonstrated similar ratios of particulate size with human subjects up till 20 cycles of processing. The equilibrium force value from RDEC and SEM images demonstrate that the connective tissue in pork gel mainly contributed to the end-product texture properties after continuous mastication. This study provided an application of the novel RDEC device to estimate the texture and structural changes of minced pork gel under a continuous high deformation compressive motion.
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Affiliation(s)
- Timilehin Martins Oyinloye
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
| | - Hwabin Jung
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Republic of Korea; Elder-Friendly Research Center, Agriculture and Life Science Research Institute, Chuncheon, Republic of Korea.
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Zhou X, Yu J. Development and validation of a chewing robot for mimicking human food oral processing and producing food bolus. J Texture Stud 2022; 53:419-429. [PMID: 35615886 DOI: 10.1111/jtxs.12700] [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: 12/22/2021] [Revised: 05/04/2022] [Accepted: 05/05/2022] [Indexed: 11/29/2022]
Abstract
More and more studies have being done on the deformation process of food and the formation of food bolus during chewing. However, it is hard to observe the food oral processing of subjects and obtain related data directly. A bionic chewing robot based on a six-axis parallel mechanism was proposed in this paper. The robot can not only simulate the movement of the lower jaw but also set a variety of oral processing parameters, such as the number and shape of teeth, oral temperature, saliva volume, chewing cycles, speed and force. Meanwhile, dental wax and peanuts were taken as food samples, and the chewing experiments were carried out by the bionic chewing robot and subjects, respectively. The results showed that the bionic chewing robot could be used to mimic human food oral processing and produce food bolus. Especially when the chewing cycles met the requirement of swallowing, the median particle size of the peanut bolus and the mixing effect index of the dental wax bolus in the two different experiments were highly consistent. In addition, the robot was proved to have the same food texture detection function as the texture analyzer.
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Affiliation(s)
- Xingyu Zhou
- School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu, China
| | - Jinghu Yu
- School of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu, China
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Choi SH, Kim HY, Choi JH, Oh SM, Bae JE, Ye SJ, Kim BY, Baik MY. Infusion of fluorescein into corn and waxy rice starches and its controlled release. Food Sci Biotechnol 2022; 31:561-570. [PMID: 35529684 PMCID: PMC9033908 DOI: 10.1007/s10068-022-01059-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 11/29/2022] Open
Abstract
The effects of concentration, temperature, and time on infusion of fluorescein into corn and waxy rice starches and their controlled release pattern were investigated. At low fluorescein concentration (1 μM), temperature significantly affected infusion efficiency. At high fluorescein concentration (50-150 μM), temperature showed little effect; fluorescein concentration significantly affected infusion efficiency. Corn starch showed relatively higher infusion efficiency than waxy rice starch at high concentration. During controlled release, 50% and 81% of infused fluorescein were released from corn and waxy rice starches, respectively, after bacterial α-amylase treatment. However, 61% and 68% of infused fluorescein were released from corn and waxy rice starches, respectively, after pancreatic α-amylase treatment. The dextrose equivalent (DE) value revealed similar patterns, suggesting that degradation of starch by different α-amylases is a major factor affecting release of fluorescein from starch granules. Moreover, granule size of starch greatly affected enzymatic hydrolysis and controlled release in this system. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01059-2.
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Affiliation(s)
- Seung-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Jong-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 Republic of Korea
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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. Processes (Basel) 2022. [DOI: 10.3390/pr10040759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
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.
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11
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Ilić J, Djekic I, Tomasevic I, Oosterlinck F, van den Berg MA. Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs. Annu Rev Food Sci Technol 2021; 13:193-215. [PMID: 34784489 DOI: 10.1146/annurev-food-090821-032332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Jovan Ilić
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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Peyron MA, Sayd T, Sicard J, Mirade PS, Pinguet J, Chambon C, Santé-Lhoutellier V. Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling. Food Funct 2021; 12:7283-7297. [PMID: 34169307 DOI: 10.1039/d1fo00969a] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The elderly population will increase sharply in the future, along with an emerging range of specific nutritional needs that include adapted food. We aimed to develop a workflow to study the fate of a food, objectify the bioavailability of nutrients in the case of the digestive physiology of the elderly, and model the fate of proteins in the stomach. Pork frankfurters were subjected to in vitro normal and deficient mastication and gastric digestion, mimicking adult and elderly food oral and digestive processing. Swallowable food boluses were characterized for granulometric and rheological properties. Biochemical analyses were conducted on the bolus and on the digesta. Macronutrients, label-free peptide quantification and identification were performed, and modeling was applied to protein digestion kinetics. After deficient mastication, the food bolus was harder with more large particles, lower free iron release and more protein oxidation. The amount of peptides released in the stomach progressively increased, but to a lower extent for the elderly digestive condition and irrespective of masticatory efficiency. 592 peptides were identified from 67 proteins. Different trajectories were observed for adult and elderly digestive conditions, and two groups of meat proteins were identified based on the rate of hydrolysis. Designing suitable foods requires in vitro tools to evaluate the possible benefit for the elderly. Besides the well-known notion of Food Oral Processing (FOP), our work broadens the concept by extending oral activity to digestion when working in a nutritional context. This new concept is named Food Oral and Digestive Processing, FODP.
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Affiliation(s)
- M-A Peyron
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
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Fournier E, Roussel C, Dominicis A, Ley D, Peyron MA, Collado V, Mercier-Bonin M, Lacroix C, Alric M, Van de Wiele T, Chassard C, Etienne-Mesmin L, Blanquet-Diot S. In vitro models of gut digestion across childhood: current developments, challenges and future trends. Biotechnol Adv 2021; 54:107796. [PMID: 34252564 DOI: 10.1016/j.biotechadv.2021.107796] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 07/05/2021] [Accepted: 07/06/2021] [Indexed: 02/08/2023]
Abstract
The human digestion is a multi-step and multi-compartment process essential for human health, at the heart of many issues raised by academics, the medical world and industrials from the food, nutrition and pharma fields. In the first years of life, major dietary changes occur and are concomitant with an evolution of the whole child digestive tract anatomy and physiology, including colonization of gut microbiota. All these phenomena are influenced by child exposure to environmental compounds, such as drugs (especially antibiotics) and food pollutants, but also childhood infections. Due to obvious ethical, regulatory and technical limitations, in vivo approaches in animal and human are more and more restricted to favor complementary in vitro approaches. This review summarizes current knowledge on the evolution of child gut physiology from birth to 3 years old regarding physicochemical, mechanical and microbial parameters. Then, all the available in vitro models of the child digestive tract are described, ranging from the simplest static mono-compartmental systems to the most sophisticated dynamic and multi-compartmental models, and mimicking from the oral phase to the colon compartment. Lastly, we detail the main applications of child gut models in nutritional, pharmaceutical and microbiological studies and discuss the limitations and challenges facing this field of research.
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Affiliation(s)
- Elora Fournier
- Université Clermont Auvergne, INRAE, UMR 454 MEDIS, Microbiologie Environnement Digestif et Santé, CRNH Auvergne, 63000 Clermont-Ferrand, France; Toxalim, Research Centre in Food Toxicology, INRAE, ENVT, INP-Purpan, UPS, Université de Toulouse, 31000 Toulouse, France
| | - Charlène Roussel
- Laval University, INAF Institute of Nutrition and Functional Foods, G1V 0A6 Quebec, Canada
| | - Alessandra Dominicis
- European Reference Laboratory for E. coli, Istituto Superiore di Sanità, Rome, Italy
| | - Delphine Ley
- Université Lille 2, Faculté de Médecine, Inserm U995 Nutritional Modulation of Infection and Inflammation, 59045 Lille, France
| | - Marie-Agnès Peyron
- Université Clermont Auvergne, INRAE, UNH, Unité de Nutrition Humaine, CRNH Auvergne, 63000 Clermont-Ferrand, France
| | - Valérie Collado
- Université Clermont Auvergne, EA 4847, CROC, Centre de Recherche en Odontologie Clinique, 63000 Clermont-Ferrand, France
| | - Muriel Mercier-Bonin
- Toxalim, Research Centre in Food Toxicology, INRAE, ENVT, INP-Purpan, UPS, Université de Toulouse, 31000 Toulouse, France
| | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zürich, Switzerland
| | - Monique Alric
- Université Clermont Auvergne, INRAE, UMR 454 MEDIS, Microbiologie Environnement Digestif et Santé, CRNH Auvergne, 63000 Clermont-Ferrand, France
| | - Tom Van de Wiele
- Ghent University, Center for Microbial Ecology and Technology (CMET), Coupure Links 653, 9000 Ghent, Belgium
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMRF, 15000 Aurillac, France
| | - Lucie Etienne-Mesmin
- Université Clermont Auvergne, INRAE, UMR 454 MEDIS, Microbiologie Environnement Digestif et Santé, CRNH Auvergne, 63000 Clermont-Ferrand, France
| | - Stéphanie Blanquet-Diot
- Université Clermont Auvergne, INRAE, UMR 454 MEDIS, Microbiologie Environnement Digestif et Santé, CRNH Auvergne, 63000 Clermont-Ferrand, France.
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14
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Blanquet-Diot S, François O, Denis S, Hennequin M, Peyron M. Importance of oral phase in in vitro starch digestibility related to wholegrain versus refined pastas and mastication impairment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106277] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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15
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Devezeaux De Lavergne M, Young AK, Engmann J, Hartmann C. Food Oral Processing-An Industry Perspective. Front Nutr 2021; 8:634410. [PMID: 33634161 PMCID: PMC7899988 DOI: 10.3389/fnut.2021.634410] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Accepted: 01/15/2021] [Indexed: 12/28/2022] Open
Abstract
We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.
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16
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Alemzadeh K, Jones SB, Davies M, West N. Development of a Chewing Robot With Built-in Humanoid Jaws to Simulate Mastication to Quantify Robotic Agents Release From Chewing Gums Compared to Human Participants. IEEE Trans Biomed Eng 2021; 68:492-504. [PMID: 32746044 DOI: 10.1109/tbme.2020.3005863] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Medicated chewing gum has been recognised as a new advanced drug delivery method, with a promising future. Its potential has not yet been fully exploited because currently there is no gold standard for testing the release of agents from chewing gum in vitro. This study presents a novel humanoid chewing robot capable of closely replicating the human chewing motion in a closed environment, incorporating artificial saliva and allowing measurement of xylitol release from the gum. The release of xylitol from commercially available chewing gum was quantified following both in vitro and in vivo mastication. The chewing robot demonstrated a similar release rate of xylitol as human participants. The greatest release of xylitol occurred during the first 5 minutes of chewing and after 20 minutes of chewing only a low amount of xylitol remained in the gum bolus, irrespective of the chewing method used. Saliva and artificial saliva solutions respectively were collected after 5, 10, 15 and 20 minutes of continuous chewing and the amount of xylitol released from the chewing gum determined. Bioengineering has been implemented as the key engineering strategy to create an artificial oral environment that closely mimics that found in vivo. These results demonstrate the chewing robot with built-in humanoid jaws could provide opportunities for pharmaceutical companies to investigate and refine drug release from gum, with reduced patient exposure and reduced costs using this novel methodology.
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17
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Development of model mouth for food oral processing studies: Present challenges and scopes. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102524] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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18
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Pematilleke N, Kaur M, Adhikari B, Torley P. Influence of meat texture on oral processing and bolus formation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110038] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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19
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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20
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Sethupathy P, Moses JA, Anandharamakrishnan C. Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1710749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Jeyan A. Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
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Mackie A, Mulet-Cabero AI, Torcello-Gómez A. Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Food Funct 2020; 11:9397-9431. [DOI: 10.1039/d0fo01981j] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.
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Affiliation(s)
- Alan Mackie
- The School of Food Science and Nutrition
- University of Leeds
- Leeds
- UK
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22
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Cao J, Yu Z, Liu W, Zhao J, Zhang H, Zhai Q, Chen W. Probiotic characteristics of Bacillus coagulans and associated implications for human health and diseases. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103643] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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23
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Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105229] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Hinderink EB, Avison S, Boom R, Bodnár I. Dynamic flavor release from chewing gum: Mechanisms of release. Food Res Int 2019; 116:717-723. [DOI: 10.1016/j.foodres.2018.09.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 08/22/2018] [Accepted: 09/04/2018] [Indexed: 11/28/2022]
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25
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Redfearn A, Scarpa M, Orlu M, Hanson B. In Vitro Oral Cavity Model for Screening the Disintegration Behavior of Orodispersible Films: A Bespoke Design. J Pharm Sci 2019; 108:1831-1836. [PMID: 30639737 DOI: 10.1016/j.xphs.2018.12.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 12/06/2018] [Accepted: 12/20/2018] [Indexed: 02/05/2023]
Abstract
The availability of biorelevant methods for the disintegration study of pharmaceutical orodispersible dosage forms is required. The disintegration of orodispersibles should be assessed using in vitro methods that can combine biorelevant volumes of disintegration medium and mechanical stresses mimicking in vivo conditions. This study proposes an adaptation of a mechanical oral cavity model for the disintegration study of orodispersible films. A periodic compression is applied to the sample in the presence of a biorelevant volume of artificial salivary fluid. Four orodispersible film samples (P1, C1, P2, and C2), differing in polymer type and molecular weight, and Listerine® were tested and filmed during disintegration. An image analysis program was developed for the determination of the volume reduction of the film matrix over time, as a descriptor of film disintegration behavior. Samples P1 and Listerine® showed a volume reduction at 180 s of >90%, C1, P2, and C2 were 85%, 48%, and 37%, respectively. The model was able to detect differences in the disintegration behavior of the 4 samples, and results were comparable with the benchmark product. The concept of disintegration behavior of orodispersible films was introduced for the first time as an informative method for the study of orodispersible dosage form.
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Affiliation(s)
- Andrew Redfearn
- Department of Mechanical Engineering, University College London, London, UK.
| | | | - Mine Orlu
- School of Pharmacy, University College London, London, UK
| | - Ben Hanson
- Department of Mechanical Engineering, University College London, London, UK
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26
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Fujiso Y, Perrin N, van der Giessen J, Vrana NE, Neveu F, Woisard V. Swall-E: A robotic in-vitro simulation of human swallowing. PLoS One 2018; 13:e0208193. [PMID: 30566460 PMCID: PMC6300196 DOI: 10.1371/journal.pone.0208193] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Accepted: 11/13/2018] [Indexed: 11/19/2022] Open
Abstract
Swallowing is a complex physiological function that can be studied through medical imagery techniques such as videofluoroscopy (VFS), dynamic magnetic resonance imagery (MRI) and fiberoptic endoscopic evaluation of swallowing (FEES). VFS is the gold standard although it exposes the subjects to radiations. In-vitro modeling of human swallowing has been conducted with limited results so far. Some experiments were reported on robotic reproduction of oral and esophageal phases of swallowing, but high fidelity reproduction of pharyngeal phase of swallowing has not been reported yet. To that end, we designed and developed a robotic simulator of the pharyngeal phase of human swallowing named Swall-E. 17 actuators integrated in the robot enable the mimicking of important physiological mechanisms occurring during the pharyngeal swallowing, such as the vocal fold closure, laryngeal elevation or epiglottis tilt. Moreover, the associated computer interface allows a control of the actuation of these mechanisms at a spatio-temporal accuracy of 0.025 mm and 20 ms. In this study preliminary experiments of normal pharyngeal swallowing simulated on Swall-E are presented. These experiments show that a 10 ml thick bolus can be swallowed by the robot in less than 1 s without any aspiration of bolus material into the synthetic anatomical laryngo-tracheal conduit.
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Affiliation(s)
- Yo Fujiso
- PROTiP Medical SAS, Strasbourg, France
| | | | | | | | | | - Virginie Woisard
- Voice and Deglutition Unit, Department of Otorhinolaryngology and Head and Neck Surgery, Larrey Hospital, Toulouse, France
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27
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Peyron MA, Santé-Lhoutellier V, François O, Hennequin M. Oral declines and mastication deficiencies cause alteration of food bolus properties. Food Funct 2018; 9:1112-1122. [PMID: 29359227 DOI: 10.1039/c7fo01628j] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the elderly, masticatory function often presents failure in certain oral tasks due to impairment such as decline in muscular force, jaw or tongue motility, neuro-muscular coordination, tooth damage, malocclusion and saliva production. Great disparity is observed in the various and potentially cumulative oral declines that occur with ageing. Such difficulties may have an impact on food consumption and nutritional status. To obtain better understanding of the consequences of several oral deficiencies, a series of swallowable boluses were prepared in vitro with the AM2 masticator apparatus with normal and deficient programming. Physiological normal mastication (NM) was simulated using in vivo data from healthy subjects. Chewing deficiencies were reproduced by alteration of NM programming to perform different levels and combinations of force loss, lack of saliva and decrease in the motility of oral elements. Poultry meatballs were used as test-food. Particle size distribution in the food bolus was measured by sieving and rheological features (hardness, cohesiveness and elasticity) were assessed with a TPA test. Compared to the NM outcome, significant and gradual deterioration of the food bolus was observed and associated with alteration in force, saliva and motility. Combinations of several failures led to greater or cumulative deficiencies in swallowable bolus properties. For the elderly presenting a high prevalence of various oral injuries, tailoring textured food cannot be ignored as a solution for remedying deficiencies and favoring the formation of a safe-swallowable bolus, which is an essential vector of nutrients. Knowing the impacts of oral injuries on the food bolus is obviously a requisite for developing diet strategies, including nutritional items for specific populations.
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Affiliation(s)
- M-A Peyron
- Clermont Auvergne University, INRA, UNH, Human Nutrition Unit, CRNH Auvergne, F-63000 Clermont-Ferrand, France.
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28
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Mathieu V, de Loubens C, Thomas C, Panouillé M, Magnin A, Souchon I. An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing. J Biomech 2018; 72:144-151. [PMID: 29559243 DOI: 10.1016/j.jbiomech.2018.03.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 02/23/2018] [Accepted: 03/03/2018] [Indexed: 11/30/2022]
Abstract
The development of innovative experimental approaches is necessary to gain insights in the complex biomechanics of swallowing. In particular, unraveling the mechanisms of formation of the thin film of bolus coating the pharyngeal mucosa after the ingestion of liquid or semi-liquid food products is an important challenge, with implication in dysphagia treatment and sensory perceptions. The aim here is to propose an original experimental model of swallowing (i) to simulate the peristaltic motions driving the bolus from the oral cavity to the esophagus, (ii) to mimic and vary complex physiological variables of the pharyngeal mucosa (lubrication, deformability and velocity) and (iii) to measure the thickness and the composition of the coatings resulting from bolus flow. Three Newtonian glucose solutions were considered as model food boli, through sets of experiments covering different ranges of each physiological parameter mimicked. The properties of the coatings (thickness and dilution in saliva film) were shown to depend significantly on the physical properties of food products considered (viscosity and density), but also on physiological variables such as lubrication by saliva, velocity of the peristaltic wave, and to a lesser extent, the deformability of the pharyngeal mucosa. The biomechanical peristalsis simulator developed here can contribute to unravel the determinants of bolus adhesion on pharyngeal mucosa, necessary both for the design of alternative food products for people affected by swallowing disorders, and for a better understanding of the dynamic mechanisms of aroma perception.
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Affiliation(s)
- Vincent Mathieu
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France.
| | - Clément de Loubens
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France; Univ. Grenoble Alpes, CNRS, Grenoble INP (Institute of Engineering Univ. Grenoble Alpes), LRP, 38000 Grenoble, France
| | - Chloé Thomas
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Maud Panouillé
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Albert Magnin
- Univ. Grenoble Alpes, CNRS, Grenoble INP (Institute of Engineering Univ. Grenoble Alpes), LRP, 38000 Grenoble, France
| | - Isabelle Souchon
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France
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29
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Impact of food processing on rye product properties and their in vitro digestion. Eur J Nutr 2017; 57:1651-1666. [PMID: 28417207 PMCID: PMC5959992 DOI: 10.1007/s00394-017-1450-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 04/07/2017] [Indexed: 12/25/2022]
Abstract
Purpose Rye products have been reported to elicit postprandial insulin and glucose responses which may be beneficial for prevention of type-2 diabetes. However, mechanisms underlying variations in responses related to processing techniques are not fully understood. Methods Five differently processed rye products (sourdough-fermented bread, fermented and unfermented crispbread, extrusion-cooked rye, and porridge) and refined wheat bread were characterised. Two in vitro methods, a dynamic method simulating digestion in the stomach and small intestine and a static method, simulating conditions in the stomach were used to determine viscosity development, structural changes and release of glucose during digestion. Results Structural and compositional differences induced by processing influenced product digestion. Gastric disintegration and digesta particle size were related to characteristics of the starch/protein matrix, while digesta viscosity was reduced due to fibre degradation during fermentation. More cohesive boluses were associated with slower glucose release. Sourdough fermentation increased amylose leakage and appeared to inhibit starch hydrolysis despite low digesta viscosity and rapid disintegration. Conclusions The net release of glucose during digestion of foods is determined by several factors which may vary in their importance depending on product specific properties.
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31
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Nishinari K, Takemasa M, Brenner T, Su L, Fang Y, Hirashima M, Yoshimura M, Nitta Y, Moritaka H, Tomczynska-Mleko M, Mleko S, Michiwaki Y. The Food Colloid Principle in the Design of Elderly Food. J Texture Stud 2016. [DOI: 10.1111/jtxs.12201] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Katsuyoshi Nishinari
- Department of Food and Pharmaceutical Engineering, Glyn O Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan 430068 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
| | - Makoto Takemasa
- School of Creative Science and Engineering; Waseda University; Tokyo 169-8555 Japan
| | - Tom Brenner
- Department of Materials and Life Sciences; Sophia University; Chiyoda-ku, Kioimachi 7-1 Tokyo 102-8554 Japan
| | - Lei Su
- Institute of Chemistry, Chinese Academy of Sciences; Zhongguancun North First Street 2 100190 Beijing China
| | - Yapeng Fang
- Department of Food and Pharmaceutical Engineering, Glyn O Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan 430068 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
| | - Madoka Hirashima
- Faculty of Education; Mie University; 1577 Kurima-machiya-cho Tsu Mie 514-8507 Japan
| | - Miki Yoshimura
- School of Human Science and Environment; University of Hyogo; 1-1-12 Shinzaike-Honcho Himeji, Hyogo 670-0092 Hyogo Japan
| | - Yoko Nitta
- Graduate School of Health and Welfare Science; Okayama Prefectural University; 111 Kuboki Soja-shi Okayama 719-1197 Japan
| | - Hatsue Moritaka
- Graduate School of Human Life Science; Showa Women's University; 1-7 Taishido Setagaya-ku Tokyo 154-8533 Japan
| | - Marta Tomczynska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology; University of Life Sciences in Lublin; 15 Akademicka Street 20-950 Lublin Poland
| | - Stanisław Mleko
- Department of Milk Technology and Hydrocolloids; University of Life Sciences in Lublin; 8 Skromna Street 20-704 Lublin Poland
| | - Yukihiro Michiwaki
- Oral Surgery Division, Japanese Red Cross Musashino Hospital; Musashino-shi, Kyonancho, 1-26-1 Tokyo 180-8610 Japan
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33
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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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34
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A model experiment to understand the oral phase of swallowing of Newtonian liquids. J Biomech 2015; 48:3922-8. [DOI: 10.1016/j.jbiomech.2015.09.022] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 08/14/2015] [Accepted: 09/24/2015] [Indexed: 11/19/2022]
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35
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Schimmel M, Christou P, Miyazaki H, Halazonetis D, Herrmann FR, Müller F. A novel colourimetric technique to assess chewing function using two-coloured specimens: Validation and application. J Dent 2015; 43:955-64. [DOI: 10.1016/j.jdent.2015.06.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 05/28/2015] [Accepted: 06/11/2015] [Indexed: 10/23/2022] Open
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36
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Mao Q, Sun Y, Wang L, Yang L, Huang B, Chen F, Guo X. Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2015-0027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
To study the effects of indenter surface shapes on the crushing of foods, a double-tooth indenter (DTI), a single-tooth indenter (STI), a cylinder-type indenter (CTI) and a wave-type indenter (WTI) were developed by simulating the crown of human molar. Crushing experiments and analysis of finite element simulation were done. Crushing effect was determined by the wet sieving and weighing method; numerial simulations were performed for the crush process using the non-linear contact finite element method. The results showed that the DTI yielded the smallest median size among the four indenters, and the granulometric characteristics of food bolus are similar to human boluses, have higher von Mises stress value than others, higher crush efficiency, bigger crush stress, more stress concentration area than others. The crushing efficiencies of STI and CTI are very close. This study can improve the indenter parameters of texture analyzers and optimize the design process of a food chewing robot.
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Witt T, Stokes JR. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.06.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Alminger M, Aura AM, Bohn T, Dufour C, El S, Gomes A, Karakaya S, Martínez-Cuesta M, McDougall G, Requena T, Santos C. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility. Compr Rev Food Sci Food Saf 2014; 13:413-436. [DOI: 10.1111/1541-4337.12081] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 02/28/2014] [Indexed: 12/18/2022]
Affiliation(s)
- M. Alminger
- Dept. of Chemical and Biological Engineering; Chalmers Univ. of Technology; SE 412 96 Gothenburg Sweden
| | - A.-M. Aura
- VTT Technical Research Centre of Finland; P.O.Box 1000 Tietotie 2 Espoo FI-02044 VTT Finland
| | - T. Bohn
- Environment and Agro-biotechnologies Dept; Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux Luxembourg
| | - C. Dufour
- INRA, UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
- Univ. of Avignon; UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
| | - S.N. El
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - A. Gomes
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
| | - S. Karakaya
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - M.C. Martínez-Cuesta
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - G.J. McDougall
- The James Hutton Inst., Invergowrie; DD2 5DA; Dundee United Kingdom
| | - T. Requena
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - C.N. Santos
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
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Koziolek M, Garbacz G, Neumann M, Weitschies W. Simulating the Postprandial Stomach: Physiological Considerations for Dissolution and Release Testing. Mol Pharm 2013; 10:1610-22. [DOI: 10.1021/mp300604u] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Mirko Koziolek
- Institute of Pharmacy, Department
of Biopharmaceutics and Pharmaceutical Technology, Center of Drug
Absorption and Transport, University of Greifswald, Felix-Hausdorff-Strasse
3, 17487 Greifswald, Germany
| | - Grzegorz Garbacz
- Physiolution GmbH, Walther-Rathenau-Strasse
49a, 17489 Greifswald, Germany
| | - Marco Neumann
- Institute of Pharmacy, Department
of Biopharmaceutics and Pharmaceutical Technology, Center of Drug
Absorption and Transport, University of Greifswald, Felix-Hausdorff-Strasse
3, 17487 Greifswald, Germany
| | - Werner Weitschies
- Institute of Pharmacy, Department
of Biopharmaceutics and Pharmaceutical Technology, Center of Drug
Absorption and Transport, University of Greifswald, Felix-Hausdorff-Strasse
3, 17487 Greifswald, Germany
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