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Goto R, Ochiai Y, Takei E, Ita R, Ono K, Takei R, Washio H, Takahashi H, Tsujimura T, Magara J, Inoue M. Impact of salivary flow inhibition on masticatory behaviours in healthy individuals. J Oral Rehabil 2024. [PMID: 38840501 DOI: 10.1111/joor.13764] [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: 09/26/2023] [Revised: 04/12/2024] [Accepted: 05/19/2024] [Indexed: 06/07/2024]
Abstract
BACKGROUND It remains unclear how the salivary flow and the fat content of food affect bolus formation during mastication. OBJECTIVES We aimed to clarify: (1) how hyposalivation affects jaw-closing and hyoid-elevating muscle activities in bolus formation, and (2) if the effect of hyposalivation on muscle activity depends on the fat content of food. METHODS Eighteen healthy male volunteers were instructed to freely ingest four test foods: Plain, Fat without seasoning, Fat with seasoning, and Soft rice crackers. Masseter and suprahyoid electromyographic activities were recorded before and 30 min after the administration of atropine sulfate, a muscarinic receptor antagonist that induces hyposalivation. RESULTS Hyposalivation extended the masticatory duration significantly in all the test foods except Fat with seasoning. Masticatory cycle time was significantly longer with vs without hyposalivation for the Soft (p = .011). Suprahyoid activity/cycle was significantly greater with vs without hyposalivation (p = .013). Masticatory cycle time was significantly longer at the late stage with vs without hyposalivation for the Soft (p < .001). Suprahyoid activity/cycle was significantly greater at the middle (p = .045) and late stages (p = .002) with vs without hyposalivation for the Soft and greater at the late stage with vs without hyposalivation for the Plain (p = .043). Changes in masticatory cycle time and suprahyoid activity/cycle for these foods had significantly positive relationship (p < .001). CONCLUSION Hyposalivation-induced changes in masticatory behaviours resulted from the middle and late stage suprahyoid activity. Fat content and seasoning compensate for salivary flow inhibition.
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Affiliation(s)
- Rie Goto
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Yuto Ochiai
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Eri Takei
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Reiko Ita
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Kazhihiro Ono
- Division of Oral Science for Health Promotion, Department of Oral Health and Welfare, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Ryo Takei
- Food Research and Development Institute, Kameda Seika Co., Ltd., Niigata, Japan
| | - Hideaki Washio
- Food Research and Development Institute, Kameda Seika Co., Ltd., Niigata, Japan
| | - Hajime Takahashi
- Food Research and Development Institute, Kameda Seika Co., Ltd., Niigata, Japan
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Jin Magara
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
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Saito N, Ogawa T, Shiraishi N, Koide R, Komine H, Yokoyama M, Hanawa S, Sasaki K. Difference in the Electromyographic Behavior of the Masticatory and Swallowing Muscles During Cued Versus Spontaneous Swallowing. Dysphagia 2024; 39:398-406. [PMID: 37752277 PMCID: PMC11127863 DOI: 10.1007/s00455-023-10621-x] [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: 07/27/2022] [Accepted: 09/10/2023] [Indexed: 09/28/2023]
Abstract
The risk of dysphagia and/or aspiration is determined using screening tests, such as the repeated saliva swallowing test and modified water swallowing test, which evaluate cued swallowing. However, humans masticate and swallow foods with various consistencies, forms, and amounts, without conscious awareness. Therefore, this study aimed to examine the difference in the behavior of masticatory and swallowing muscles during spontaneous versus cued swallowing through a series of mastication and swallowing processes by evaluating surface electromyogram (sEMG) signals. The effect of the consistency and amount of food on the behavior of these muscles was also investigated. The sEMG recordings of the masseter muscles and anterior belly of the digastric muscle for 12 subjects, and genioglossus muscle for 5 subjects were obtained. The genioglossus activity was recorded using custom-made ball electrodes. The test foods were cookies and tofu, in amounts of 2 g and 4 g. The normalized muscle activity (integrated EMG), duration of the muscle activity, initial activation timepoint of each muscle, and total duration of swallowing were compared among four conditions. The activity of each muscle was significantly higher during the swallowing of cookies than tofu, for 4 g vs 2 g, and for cued versus spontaneous swallowing. The duration of each muscle activity, initial activation timepoint, and total duration of swallowing were significantly longer for cookies versus tofu, for 4 g vs 2 g, and for spontaneous versus cued swallowing. These results suggest that the behavior of the masticatory and swallowing muscles is affected by cued swallowing and by the consistency and amount of food.
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Affiliation(s)
- Naoya Saito
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Toru Ogawa
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan.
| | - Naru Shiraishi
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Rie Koide
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Hideya Komine
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Masayoshi Yokoyama
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Soshi Hanawa
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
| | - Keiichi Sasaki
- Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan
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3
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Burkard J, Kohler L, Caciagli S, Herren N, Kozamernik M, Mantovani S, Windhab EJ, Denkel C. Exploring the effects of structure and melting on sweetness in additively manufactured chocolate. Sci Rep 2024; 14:8261. [PMID: 38589622 DOI: 10.1038/s41598-024-58838-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Accepted: 04/03/2024] [Indexed: 04/10/2024] Open
Abstract
In view of the health concerns associated with high sugar intake, this study investigates methods to enhance sweetness perception in chocolate without increasing its sugar content. Using additive manufacturing, chocolate structures were created from masses with varying sugar and fat compositions, where hazelnut oil served as a partial cocoa butter replacement. The study found that while variations in sugar content minimally affected the physical properties of the chocolate masses, hazelnut oil significantly modified melting behavior and consumption time. Chocolate masses with higher hazelnut oil content but similar sugar content exhibited a 24% increase in sweetness perception, likely due to accelerated tastant (i.e., sucrose) release into saliva. Multiphase structures, designated as layered, cube-in-cube, and sandwich structures, exhibited less sensory differences compared to the homogeneous control. Nonetheless, structures with hazelnut oil-rich outer layers resulted in an 11% increase in sweetness perception, even without sugar gradients. This suggests that tastant release plays a more critical role than structural complexity in modifying sweetness perception. This research highlights the efficacy of simpler multiphase structures, such as sandwich designs, which offer sensory enhancements comparable to those of more complex designs but with reduced manufacturing effort, thus providing viable options for industrial-scale production.
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Affiliation(s)
- Johannes Burkard
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland.
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
| | - Lucas Kohler
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Sophia Caciagli
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Nicolas Herren
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Mark Kozamernik
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Saskia Mantovani
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland
| | - Erich J Windhab
- ETH Zurich, Institute of Food, Nutrition and Health, 8092, Zürich, Switzerland
| | - Christoph Denkel
- School of Agricultural, Forest and Food Sciences HAFL, Food Science and Management, Bern University of Applied Sciences, 3052, Zollikofen, Switzerland.
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Bolhuis DP, Dekker M, Renzetti S. Spread it on thick? Relative effects of condiment addition and slice thickness on eating rate of bread. Food Funct 2024; 15:3838-3847. [PMID: 38511992 DOI: 10.1039/d3fo05686d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
Manipulating eating rate (ER) by food properties may enhance or reduce food intake. Within composite foods, such as bread with condiments, the shape of carrier food and the use of condiments are known to influence ER. However, not much is known about their quantitative impacts and interactions. This study investigates the effect of bread slice thickness and addition of condiment on oral processing (ER, chews per g, bite size). In a full factorial design, 30 participants (BMI 21.6 ± 2.0 kg m-2, 23.3 ± 2.1 year) consumed two types of bread (wholewheat (WB); and sourdough (SB)), in three different slice thicknesses (1, 2, 4 cm), with three conditions of margarine addition (0, 2, 4 g per slice of 28 cm2). The results showed that addition of margarine in both breads led to ∼50% higher ER in a non-linear fashion mainly via less chews per g (all P < 0.001). Increasing bread slice thickness in both breads, resulted in ∼15% higher ER, mainly via larger bite sizes (all P < 0.001). The addition of margarine reduced or overruled the effect of slice thickness on all oral processing characteristics (interaction margarine × slice thickness, all P < 0.01). Perceived sensory dryness showed a strong negative correlation with ER. In conclusion, this study highlighted the importance of bread slice thickness, amount of a condiment, and their interactions in controlling ER. Lubrication of the dry crumbs was a main mechanism in controlling ER in this study. These insights can help the design of products with lower ER.
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Affiliation(s)
- Dieuwerke P Bolhuis
- Food Quality and Design group, Wageningen University, Netherlands.
- Wageningen Food and Biobased Research, Wageningen University & Research, Netherlands
| | - Matthijs Dekker
- Food Quality and Design group, Wageningen University, Netherlands.
| | - Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Netherlands
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5
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Han X, Hattori M, Sumita YI, Haraguchi M, Wakabayashi N. Factors Related to Masticatory Rhythm in Patients with Oral Tumors. J Clin Med 2024; 13:1926. [PMID: 38610691 PMCID: PMC11012922 DOI: 10.3390/jcm13071926] [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: 02/28/2024] [Revised: 03/17/2024] [Accepted: 03/18/2024] [Indexed: 04/14/2024] Open
Abstract
Background: Older adults who have undergone surgery for oral tumors are at increased risk of impaired masticatory rhythm. This study investigated the correlations between masticatory rhythm, objective masticatory performance, and subjective masticatory performance as well as factors related to masticatory rhythm. Methods: The participants were 44 adults (24 men, 20 women; age range 42~90 years old) who had undergone maxillectomy, mandibulectomy, or glossectomy and were rehabilitated with a maxillofacial prosthesis. The number of functional contact teeth pairs was confirmed by intraoral examination. Chewing rate, cycle duration, coefficient of variation (CV) for cycle duration (reflecting the stability of masticatory rhythm), and mixing ability were measured simultaneously using a mastication movement rhythm tracking device during gum chewing. Maximum occlusal force was measured using the dental prescale system. Patients' perception of chewing ability was rated using a questionnaire. Results: The Spearman's rank correlation test revealed that mixing ability, patient-rated masticatory scores, cycle duration, CV for cycle duration, and maximum occlusal force showed significant correlations with chewing rate. Multiple linear regression analysis identified mixing ability and the CV for cycle duration as significant predictors of masticatory rhythm. Conclusions: Factors associated with a faster chewing rate were higher mixing ability and masticatory scores, greater maximum occlusal force, shorter cycle duration, and smaller CV for cycle duration. Stable masticatory rhythm and mixing ability are significant predictors of chewing rate. Poor masticatory performance and unstable masticatory rhythm can result in slower chewing and thus a higher risk of inadequate dietary intake.
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Affiliation(s)
- Xuewei Han
- Department of Advanced Prosthodontics, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), Tokyo 113-8549, Japan; (X.H.); (M.H.); (Y.I.S.); (N.W.)
| | - Mariko Hattori
- Department of Advanced Prosthodontics, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), Tokyo 113-8549, Japan; (X.H.); (M.H.); (Y.I.S.); (N.W.)
| | - Yuka I. Sumita
- Department of Advanced Prosthodontics, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), Tokyo 113-8549, Japan; (X.H.); (M.H.); (Y.I.S.); (N.W.)
- Division of General Dentistry 4, The Nippon Dental University Hospital, Tokyo 102-8158, Japan
| | - Mihoko Haraguchi
- Department of Advanced Prosthodontics, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), Tokyo 113-8549, Japan; (X.H.); (M.H.); (Y.I.S.); (N.W.)
| | - Noriyuki Wakabayashi
- Department of Advanced Prosthodontics, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), Tokyo 113-8549, Japan; (X.H.); (M.H.); (Y.I.S.); (N.W.)
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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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Sun W, Tribuzi G, Bornhorst GM. Particle size and water content impact breakdown and starch digestibility of chickpea snacks during in vitro gastrointestinal digestion. Food Res Int 2023; 173:113201. [PMID: 37803531 DOI: 10.1016/j.foodres.2023.113201] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
Chickpeas are an agriculturally-important legume that are an excellent source of protein, fiber, and minerals. Developing chickpea-based snacks could provide consumers with snack products rich in protein and other nutrients. In this study, chickpea puree (high moisture content) and cracker (low moisture content) were each produced with large (7 mm sieve; coarse) or small (2 mm sieve; fine) particle size to investigate the impact of initial particle size and moisture content on particle breakdown, starch hydrolysis, and protein hydrolysis during in vitro digestion. All treatments underwent static in vitro oral digestion, dynamic gastric digestion in the Human Gastric Simulator (HGS), and static in vitro small intestinal digestion. The emptying rate from the HGS was significantly (p < 0.05) higher for fine puree compared to the other treatments, due to higher saturation ratio and smaller initial particle size. The reducing sugars and free amino groups released (representing starch and protein hydrolysis, respectively) from fine puree were higher than coarse puree, and fine cracker was higher than coarse cracker due to the influence of initial particle size. For example, after 360 min total in vitro digestion, the starch hydrolysis of the fine cracker (48.1 ± 3.2%) was significantly higher than (p < 0.05) the coarse cracker (36.3 ± 5.8%). Overall, crackers had higher protein and starch hydrolysis compared to puree in the liquid phase during digestion. The study showed that both the smaller initial particle size and drying significantly (p < 0.05) increased the particle size reduction during gastric digestion and starch and protein digestibility in chickpea-based snacks.
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Affiliation(s)
- Weiyi Sun
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA
| | - Giustino Tribuzi
- Department of Food Science and Technology, Center for Agricultural Sciences, Federal University of Santa Catarina, Florainópolis, SC, Brazil
| | - Gail M Bornhorst
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA; Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand.
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Chen Y, Stieger M, Tonies F, Tielens A, Capuano E. Consuming almonds with chocolate or lettuce influences oral processing behaviour, bolus properties and consequently predicted lipid release from almonds. Food Funct 2023; 14:9792-9802. [PMID: 37843821 DOI: 10.1039/d3fo02111d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2023]
Abstract
Lipids in almonds are naturally encapsulated by cell walls which may reduce the actual metabolizable energy content of almonds. Oral processing increases the accessibility of lipids to digestive enzymes by grinding the almond matrix. This study aimed to investigate the effect of adding accompanying foods (chocolate and iceberg lettuce) to almonds on oral processing behaviour, bolus properties and predicted lipid release. Natural chewing times of four almond model foods including one almond (1.3 g), four almonds (4.6 g), one almond with chocolate (4.3 g) and one almond with iceberg lettuce (4.3 g) were collected from n = 59 participants in duplicate. Expectorated boli at the moment of swallowing were characterized for number and mean area of almond bolus particles. Predicted lipid bioaccessibility was estimated using a previously validated model. At similar bite size (4.3-4.6 g), the addition of chocolate and iceberg lettuce to almonds significantly decreased (p < 0.05) chewing time and significantly increased (p < 0.05) eating rate compared to consumption of almonds alone. Almond bolus particle sizes were similar for almonds consumed alone (one and four almonds) and with chocolate, while consuming almonds with lettuce generated significantly fewer and larger almond bolus particles (p < 0.05). Predicted lipid bioaccessibility of almonds consumed with iceberg lettuce was significantly lower (p < 0.05) than for almonds consumed alone (one and four almonds) and almonds consumed with chocolate. Eating rate correlated significantly and positively with the mean area of bolus particles and significantly and negatively with predicted lipid release. In conclusion, combining almonds with other foods such as chocolate and lettuce influences oral processing behaviour and bolus properties and consequently predicted lipid bioaccessibility of almonds, highlighting the impact of food matrix and consumption context on these aspects.
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Affiliation(s)
- Yao Chen
- Wageningen University & Research, Food Quality and Design, The Netherlands.
| | - Markus Stieger
- Wageningen University & Research, Food Quality and Design, The Netherlands.
- Wageningen University & Research, Division of Human Nutrition and Health, Sensory Science and Eating Behaviour, The Netherlands
| | - Floor Tonies
- Wageningen University & Research, Food Quality and Design, The Netherlands.
| | - Anki Tielens
- Wageningen University & Research, Food Quality and Design, The Netherlands.
| | - Edoardo Capuano
- Wageningen University & Research, Food Quality and Design, The Netherlands.
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Li C, Hu Y, Li S, Yi X, Shao S, Yu W, Li E. Biological factors controlling starch digestibility in human digestive system. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Faubel N, Makran M, Cilla A, Alegría A, Barberá R, Garcia-Llatas G. Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13223-13232. [PMID: 36206318 PMCID: PMC10389751 DOI: 10.1021/acs.jafc.2c04024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Bioaccessibility of plant sterols (PS) in an enriched wholemeal rye bread was evaluated, for the first time, using the INFOGEST protocol without gastric lipase (GL) and cholesterol esterase (CE), with GL or GL + CE. Moreover, human chewing and an in vitro oral phase (simulated salivary fluid and α-amylase) were evaluated for this purpose. The addition of GL decreased the bioaccessibility of total PS (from 23.8 to 18.5%), whereas the use of GL + CE does not significantly affect PS bioaccessibility. The in vitro oral phase resulted in an ineffective homogenization of the fresh vs partially dried and milled bread, reducing the bioaccessibility of total (from 20.2 to 12.8%) and individual PS. The INFOGEST digestion including the use of GL and CE, as well as an oral phase with human chewing, is proposed for the assessment of PS bioaccessibility in a solid matrix such as wholemeal rye bread since it more closely approximates the in vivo situation.
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Affiliation(s)
- Nerea Faubel
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Mussa Makran
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Antonio Cilla
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Amparo Alegría
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Reyes Barberá
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
| | - Guadalupe Garcia-Llatas
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicente Andrés Estellés s/n, 46100 Burjassot, Spain
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11
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Freitas D, Gómez-Mascaraque LG, Brodkorb A. Digestion of protein and toxic gluten peptides in wheat bread, pasta and cereal and the effect of a supplemental enzyme mix. Front Nutr 2022; 9:986272. [PMID: 36159476 PMCID: PMC9493084 DOI: 10.3389/fnut.2022.986272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 08/10/2022] [Indexed: 11/17/2022] Open
Abstract
There has been an increasing interest in the relationship between wheat digestibility and potential toxicity to the host. However, there is a lack of understanding about temporal profile of digestion of wheat proteins from different food matrices under physiologically relevant conditions. In this study, digestion of three wheat-based foods (bread, pasta and cereal) was conducted based on the INFOGEST semi-dynamic protocol in the absence and presence of a commercial supplemental enzyme preparation (a Glutalytic® based supplement, which will be marketed as Elevase®). Protein hydrolysis (OPA- ortho-phthalaldehyde - assay), molecular weight distribution (SEC-HPLC) and potential toxicity (R5 antibody-based competitive ELISA), were assessed. Our results demonstrated that under normal conditions, the complexity of the food influenced the temporal profile of protein hydrolysis and gluten breakdown throughout simulated gastric and intestinal digestion. However, treatment with the enzyme supplement significantly and acutely increased protein hydrolysis and gluten degradation in the gastric stage, and this enhanced digestion was maintained into the intestinal environment. These findings highlight the limitations of temporal gastric proteolysis and gluten degradation under normal conditions to different food types. They also show that supplemental enzyme mixes can effectively accelerate the breakdown of protein and hydrolysis of toxic gliadin fractions from the early stages of gastric digestion, thereby reducing intestinal exposure and potentially limiting the sensitization of the host.
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12
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Kamaratih A, Ohmori H, Aoyagi M, Kanno Z, Ono T. Gastric emptying rate of a solid meal in patients with anterior open bite malocclusion: A preliminary study. APOS TRENDS IN ORTHODONTICS 2022. [DOI: 10.25259/apos_167_2021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Objectives:
The objective of the study was to investigate the relationship between anterior open bite (AOB) malocclusion and digestion by evaluating mastication and gastric emptying (GE) of a solid meal.
Material and Methods:
We recruited 26 female participants and divided them into two groups according to their occlusion status: The control group with normal occlusion (n = 11; age: 25.2 ± 2.8 years; and body mass index [BMI]: 21.1 ± 1.9 kg/m2) and the AOB group with AOB malocclusion (n = 15; age: 23.2 ± 5.5 years; BMI: 21.0 ± 1.6 kg/m2). GE, chewing, and occlusion were assessed simultaneously. A food questionnaire survey was also administered on the same day.
Results:
A significant positive correlation was noted between open bite and the occlusal analysis findings. Negative correlations were found between the food questionnaire score and both the open bite and occlusal analysis findings, which confirmed that AOB affects mastication. However, no significant difference in the GE rate parameters was observed between the two groups.
Conclusion:
Adaptive mechanisms may have a compensatory effect on the GE rate. However, the lack of tooth contact in the anterior occlusal region resulted in reduced masticatory ability. Orthodontic treatment should thus be considered, regardless of the presence of digestive problems, to improve mastication.
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Affiliation(s)
- Anindya Kamaratih
- Department of Orthodontic Science, Tokyo Medical and Dental University (TMDU), Tokyo, Japan,
| | - Hiroko Ohmori
- Department of Orthodontic Science, Tokyo Medical and Dental University (TMDU), Tokyo, Japan,
| | - Misaki Aoyagi
- Department of Orthodontic Science, Tokyo Medical and Dental University (TMDU), Tokyo, Japan,
| | - Zuisei Kanno
- Department of Orthodontic Science, Tokyo Medical and Dental University (TMDU), Tokyo, Japan,
| | - Takashi Ono
- Department of Orthodontic Science, Tokyo Medical and Dental University (TMDU), Tokyo, Japan,
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13
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Gonzalez-Estanol K, Libardi M, Biasioli F, Stieger M. Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity. Food Funct 2022; 13:5011-5022. [PMID: 35438704 DOI: 10.1039/d2fo00300g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to understand the influence of saltiness and sweetness intensity on oral processing behaviours of liquid, solid and composite foods. As salty foods, tomato sauce (liquid), penne pasta (solid) and their combination (composite food) were used at two levels of saltiness intensity (low/high). As sweet foods, strawberry sauce (liquid), milk gels (solid) and their combination (composite foods) were used at two levels of sweetness intensity (low/high). Saltiness, sweetness, hardness, chewiness, and liking were quantified using generalized labelled magnitude scales (gLMS). Oral processing behaviours were determined using video recordings (n = 39, mean age 25 ± 3 years) in a home-use-test (HUT) providing fixed bite sizes for all foods. As expected, taste intensity differed significantly between samples within the same food category. No significant effects of taste intensity on oral processing behaviours were found for sweet and salty foods. As expected, consistency strongly affected the consumption time per bite, number of chews per bite, number of chews per gram and eating rate. Solid foods were masticated for the longest time with the highest number of chews per bite, followed by composite foods as the liquid added to the solid foods enhanced lubrication. Liquid foods were masticated for the shortest time. We conclude that large differences in saltiness and sweetness intensity of liquid, solid and composite foods cause no differences in oral processing behaviours. We suggest that oral processing behaviours are primarily driven by texture, mechanical and lubrication properties of foods rather than by their taste intensity.
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Affiliation(s)
- Karina Gonzalez-Estanol
- Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all'Adige, TN, Italy. .,Food Quality and Design, Wageningen University, Wageningen, The Netherlands.,Department of Agri-food and Environmental Sciences, Trento University, Trento, Italy
| | - Maddalena Libardi
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all'Adige, TN, Italy.
| | - Markus Stieger
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands.,Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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14
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Mosca AC, Moretton M, Angelino D, Pellegrini N. Effect of presence of gluten and spreads on the oral processing behavior of breads. Food Chem 2022; 373:131615. [PMID: 34839974 DOI: 10.1016/j.foodchem.2021.131615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 10/29/2021] [Accepted: 11/11/2021] [Indexed: 12/12/2022]
Abstract
Little is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test. The GF bread was perceived crumbly, dry and sandy and had a longer eating duration than the GC bread, which was perceived soft, spongy, pasty and sticky. Results suggest that the structure of the GF bread was easily fragmented during mastication and a longer period in the mouth was required to prepare a cohesive bolus for swallowing. The addition of spreads increased softness perception but did not affect chewing behavior. Oral processing behavior of GF products should be further investigated to understand how eating rate, satiation responses and food intake can be modulated in GF products.
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Affiliation(s)
- Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124 Parma, Italy
| | - Martina Moretton
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine 33100, Italy
| | - Donato Angelino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, Teramo 64100, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine 33100, Italy.
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15
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Tagle-Freire D, Mennah-Govela Y, Bornhorst GM. Starch and protein hydrolysis in cooked quinoa ( Chenopodium quinoa Willd.) during static and dynamic in vitro oral and gastric digestion. Food Funct 2022; 13:920-932. [PMID: 35005748 DOI: 10.1039/d1fo02685b] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Quinoa is a pseudocereal that has a favorable nutrient profile and may be a beneficial addition to the diet. To evaluate potential health-promoting properties of foods, it is important to understand the rate of macronutrient hydrolysis, which is commonly quantified through in vitro digestion studies. Additionally, limited information is available comparing starch and protein hydrolysis of solid foods using static and dynamic digestion models. The objective of this study was to examine starch and protein hydrolysis in cooked quinoa using a combination of a static (saliva only) or dynamic (saliva + mincing) oral digestion model with a static (gastric fluids only) or dynamic (Human Gastric Simulator) gastric digestion model. Disruption of the pericarp of the cooked quinoa seeds during dynamic oral digestion released additional surface area, which led to faster gastric emptying during dynamic gastric digestion. Starch and protein hydrolysis were impacted by type of gastric model due to differences in pH and variations in structural breakdown. Starch hydrolysis was 29.04 ± 1.83% after 180 min dynamic gastric digestion compared to 2.85 ± 1.88% during static gastric digestion (averaged across both oral digestion models). The degree of protein hydrolysis was 4.85 ± 0.01% after 180 min in the static gastric model compared to 3.94 ± 0.18% in the dynamic gastric model (averaged across both oral digestion models). This information provides evidence on the role of food structure and breakdown (through use of static vs. dynamic oral and gastric digestion models) on quinoa starch and protein hydrolysis.
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Affiliation(s)
- Danny Tagle-Freire
- ESPOL Polytechnic University, Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo km. 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Yamile Mennah-Govela
- Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA.
| | - Gail M Bornhorst
- Dept. of Biological and Agricultural Engineering, 1308 Bainer Hall, University of California, Davis, 1 Shields Avenue, Davis, CA 95616, USA. .,Riddet Institute, Massey University, Palmerston North, New Zealand
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16
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Khramova DS, Popov SV. A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food. Eur J Oral Sci 2021; 130:e12846. [PMID: 34935208 DOI: 10.1111/eos.12846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/12/2021] [Indexed: 01/15/2023]
Abstract
Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.
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Affiliation(s)
- Daria S Khramova
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Sergey V Popov
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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17
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Suo X, Mosca AC, Pellegrini N, Vittadini E. Effect of pasta shape and gluten on pasta cooking quality and structural breakdown during mastication. Food Funct 2021; 12:11577-11585. [PMID: 34709271 DOI: 10.1039/d1fo02339j] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Oral processing behaviour of food is affected by the structural characteristics of the food matrix, including rheological and mechanical attributes as well as the size and shape. Pasta, a staple starchy food, may have a very similar macrostructure (shape) but a very different microstructure in gluten-containing (GC) and gluten-free (GF) products. In this context, this study aims to investigate the effect of pasta shape (in the presence and absence of gluten) on cooking/textural properties, chewing behaviour and structural breakdown during oral processing. The results suggest that the shape and presence of gluten affect not only the pasta texture but also the mastication behavior with gluten significantly increasing the mastication effort whereas a small pasta shape may trigger swallowing of almost not masticated pieces. The shape and gluten can therefore be used as a strategy to modulate chewing behavior, with possible effects on both perception and intake.
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Affiliation(s)
- Xinying Suo
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy. .,School of Food and Bioengineering, Collaborative Innovation Centre of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Ana Carolina Mosca
- Food and Drug Department, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma, Italy
| | - Nicoletta Pellegrini
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, via Sondrio 2/A, Udine, 33100, Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy.
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18
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Alpos M, Leong SY, Liesaputra V, Martin CE, Oey I. Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking. Foods 2021; 10:foods10112540. [PMID: 34828821 PMCID: PMC8622574 DOI: 10.3390/foods10112540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;
| | - Candace E. Martin
- Department of Geology, University of Otago, Dunedin 9054, New Zealand;
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-3-479-8735
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19
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Nadia J, Bronlund J, Singh RP, Singh H, Bornhorst GM. Structural breakdown of starch-based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations. Compr Rev Food Sci Food Saf 2021; 20:2660-2698. [PMID: 33884751 DOI: 10.1111/1541-4337.12749] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/19/2021] [Accepted: 03/08/2021] [Indexed: 01/10/2023]
Abstract
The digestion of starch-based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch-based foods, the physical breakdown of starch-based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch-based foods in the digestive tract. In this review, the physical breakdown of starch-based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro-in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch-based foods.
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Affiliation(s)
- Joanna Nadia
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.,Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Rajinder Paul Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Palmerston North, New Zealand.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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20
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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21
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Murakami K, Tokuda Y, Hori K, Minagi Y, Uehara F, Okawa J, Ishihara S, Nakauma M, Funami T, Maeda Y, Ikebe K, Ono T. Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing. J Texture Stud 2021; 52:303-313. [PMID: 33619744 DOI: 10.1111/jtxs.12593] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 02/13/2021] [Accepted: 02/16/2021] [Indexed: 11/28/2022]
Abstract
To provide appropriate foods for elderly people with eating difficulties, it is necessary to take account of the ability of compensatory mastication such as tongue squeezing. However, the biomechanics of tongue squeezing is still unclear. The aim of present study is to investigate the effect of the initial mechanical properties of gels on the change in tongue pressure production during squeezing and swallowing. As test sample, nine kinds of gels with three fracture force and three fracture strain were prepared. Tongue pressure during squeezing and swallowing gels was measured by using an ultra-thin tongue pressure sensor with five measuring points attached on the hard palate in seven healthy participants, and analyzed at four phases; Initial squeeze, Middle squeeze, Last squeeze, and Swallowing. The maximal magnitude of tongue pressure was increased for gels with higher fracture force at most measuring points and was decreased for gels with higher fracture strain at some measuring points on the median line during Initial and Middle squeezing. However, no influence by fracture force and strain was found in magnitude during Last squeezing and Swallowing. The duration of tongue pressure increased for gels with higher force at most measuring points during Middle squeezing, although no influence by strain was found during each phase. The results clearly show how the initial fracture properties of gels influence on tongue pressure production during each phase of food oral processing, which clarified one aspect of squeezing with tongue, as the compensatory mastication.
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Affiliation(s)
- Kazuhiro Murakami
- Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.,Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
| | - Yoshitsugu Tokuda
- Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
| | - Kazuhiro Hori
- Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.,Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
| | - Yoshitomo Minagi
- Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
| | - Fumiko Uehara
- Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Jumpei Okawa
- Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | | | | | | | - Yoshinobu Maeda
- Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
| | - Kazunori Ikebe
- Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
| | - Takahiro Ono
- Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.,Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Graduate School of Dentistry, Osaka University, Suita, Japan
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22
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Kochi I, Takei E, Maeda R, Ito K, Magara J, Tsujimura T, Kulvanich S, Inoue M. Changes of bolus properties and the triggering of swallowing in healthy humans. J Oral Rehabil 2021; 48:592-600. [PMID: 33481324 DOI: 10.1111/joor.13151] [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: 09/11/2020] [Accepted: 01/14/2021] [Indexed: 11/26/2022]
Abstract
There is wide variation in chewing behaviours, even among healthy humans. Further, the way in which humans determine swallowing initiation when chewing solid foods remains unclear. The current study sought to investigate how the bolus properties change over time during chewing, and to clarify which factors affect chewing and swallowing behaviours, including swallowing initiation, in healthy humans. Twenty-four healthy volunteers were instructed to chew 8 g of steamed rice and spit it out at 50%, 100% and 150% of their own chewing duration, defined as the time of chewing from onset of the first chewing cycle to onset of the first swallow. Chewing and swallowing behaviours were monitored and determined by visual inspection of video recordings. The physical properties such as hardness, cohesiveness and adhesiveness as well as water content of the bolus were measured. In each subject, maximum bite force, tongue pressure and stimulated salivary flow rate were also measured. Hardness gradually decreased, and the cohesiveness and water content of the bolus did not change up to 50% of chewing duration, followed by a slight but significant increase. The adhesiveness of the bolus rapidly decreased at the beginning of chewing. Chewing duration was significantly related to stimulated salivary flow rate; greater salivary flow rate was associated with shorter chewing duration. Variation of chewing duration and swallowing initiation was not dependent on bolus properties during the chewing of steamed rice, but mainly depended on the surface lubrication of the bolus.
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Affiliation(s)
- Izumi Kochi
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Eri Takei
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Rumiko Maeda
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.,Department of Rehabilitation, Faculty of Health Science, Kansai University of Welfare Sciences, Osaka, Japan
| | - Kayoko Ito
- Oral Rehabilitation, Niigata University Medical and Dental Hospital, Niigata, Japan
| | - Jin Magara
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Sirima Kulvanich
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
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23
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Application of food texture to moderate oral processing behaviors and energy intake. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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24
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van Eck A, Stieger M. Oral processing behavior, sensory perception and intake of composite foods. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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25
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Takei E, Kulvanich S, Tsujimura T, Magara J, Ito K, Takei R, Washio H, Arao H, Inoue M. Age-related changes in functional adaptation to bolus characteristics during chewing. Physiol Behav 2020; 225:113102. [DOI: 10.1016/j.physbeh.2020.113102] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 11/25/2022]
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26
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Morquecho-Campos P, Bikker FJ, Nazmi K, de Graaf K, Laine ML, Boesveldt S. A stepwise approach investigating salivary responses upon multisensory food cues. Physiol Behav 2020; 226:113116. [PMID: 32750433 DOI: 10.1016/j.physbeh.2020.113116] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 07/02/2020] [Accepted: 07/31/2020] [Indexed: 12/11/2022]
Abstract
Exposure to sensory food cues such as smell, vision, taste and/or texture may trigger anticipatory physiological responses such as salivation, participating on adequate metabolism of the signaled food. However, the individual contribution of each sensory modality as well as the impact of particular food products on salivation and salivary composition remains unclear. Therefore, by systematically varying sensory modalities and nutrient content of food stimuli, we investigated their effect on saliva secretion, α-amylase activity and other salivary characteristics (pH level, buffering capacity, MUC5B concentration, and total protein content). Over 3 sessions, 46 normal-weight healthy participants were exposed to 12 conditions, consisting of 4 levels of sensory stimulation (odor, odor + vision, odor + vision + taste, and odor + vision + taste + mastication) and 3 types of stimuli (bread, high-in-starch; cucumber, low-in-starch; and parafilm as non-food control) during which saliva was collected. Linear mixed models showed a significant increase in salivation with increasing levels of sensory stimulation. α-amylase secretion rate increased upon the highest level of stimulation, which involved mastication, compared to odor and odor + visual level of stimulation. Other salivary characteristics varied with the level of sensory stimulation, which might be related to the total volume of salivation. The type of stimuli did not influence the saliva composition (α-amylase concentration nor other salivary components). Our findings indicate that cumulative sensory information, rather than specific (food) product, play a vital role in anticipatory salivary responses.
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Affiliation(s)
- Paulina Morquecho-Campos
- Division of Human Nutrition and Health, Wageningen University, 6708 WE Wageningen, the Netherlands.
| | - Floris J Bikker
- Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, 1081 LA Amsterdam, the Netherlands
| | - Kamran Nazmi
- Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, 1081 LA Amsterdam, the Netherlands
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University, 6708 WE Wageningen, the Netherlands
| | - Marja L Laine
- Department of Periodontology, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, 1081 LA Amsterdam, the Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, 6708 WE Wageningen, the Netherlands
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Saito E, Watari I, Mizumachi-Kubono M, Hsu-Hayashi S, Ono T. Occlusional Modifications Reversibly Alter Aquaporin 5 Expression and Localization in Rat Salivary Glands. Front Physiol 2020; 11:528. [PMID: 32587522 PMCID: PMC7298139 DOI: 10.3389/fphys.2020.00528] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 04/29/2020] [Indexed: 11/22/2022] Open
Abstract
Background Aquaporin 5 (AQP5) is a water channel–forming protein that plays a key role in saliva secretion. A decrease in masticatory function associated with the molar extraction adversely affects the submandibular salivary gland (SMG) in rats, inducing hypertrophic changes in the acinar cells and the expression of AQP5 in acinar cells or intercalated duct of the SMG. However, changes in AQP5 expression and localization in the SMG in association with occlusal modification have not been fully characterized. Methods We examined the influence of the decline and recovery of masticatory function on expression and localization of AQP5 in the rat SMG by inserting and removing an incisor bite plate (IBP). Thirty 5-week-old male Wistar rats were randomly divided into IBP (n = 12), recovery (REC) (n = 6), and control (CON) (n = 12) groups. Each rat in both the IBP and REC groups was fitted with the IBP on its maxillary incisors. Rats without the IBPs served as controls. All rats were fed powder diet and water ad libitum. Rats in the IBP and CON groups were sacrificed after 14 (n = 6) and 28 (n = 6) days after the IBP attachment. In the REC group, the IBP was detached on the 14th day and sacrificed on 28th day after the IBP attachment. AQP5 mRNA expression was quantified by reverse transcription–polymerase chain reaction. Changes in the localization of AQP5 were tracked by immunohistochemical staining. Results Attachment of IBP resulted in a decrease in the expression of AQP5 in the IBP group. Changes in the localization of AQP5 were observed between 14 and 28 days in the IBP group. In contrast, changes in the expression and localization of AQP5 were not observed in the REC group. Conclusion Findings suggested that a loss of molar occlusion, due to the IBP attachment, altered AQP5 expression and localization in the rat SMG. However, removal of the bite plate allowed the recovery of both AQP5 expression and its normal localization in the SMGs.
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Affiliation(s)
- Eri Saito
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Ippei Watari
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Mariko Mizumachi-Kubono
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Sumire Hsu-Hayashi
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
| | - Takashi Ono
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan
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Liu DX, Ren X, Asimi S, Peng J, Zhang M. Changes in oral processing parameters of three rice varieties. J Texture Stud 2020; 51:622-630. [DOI: 10.1111/jtxs.12526] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 04/12/2020] [Accepted: 04/14/2020] [Indexed: 01/24/2023]
Affiliation(s)
- Dong Xiao Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Jie Peng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
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29
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Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior. Foods 2020; 9:foods9050613. [PMID: 32403223 PMCID: PMC7278702 DOI: 10.3390/foods9050613] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 12/16/2022] Open
Abstract
This study assessed the usefulness of the miniature Kramer shear cell to determine relevant instrumental parameters of solid foods and bolus counterparts, examining their relationships with oral processing behaviors to obtain greater knowledge about the texture perception process. Six solid foods with different textural properties were tested. Bolus mechanical properties were also determined by means of cone penetration tests and rheological measurements, and their particle size distributions by sieving. Oral processing behavior (chewing time, number of chews, chewing rate, eating rate) and food saliva uptake (SU) of a young volunteer and a panel of 39 untrained participants were analyzed. The Kramer mechanical properties were very suitable for detecting different levels of food and bolus textural hardness and fracturability and the associated degrees of fragmentation achieved during mastication. Chewing time and number of chews were highly correlated with Kramer food and bolus mechanical properties for the single subject and for the panel's oral processing behaviors. For the single subject, SU and eating rate also showed strong correlations with food and bolus mechanical properties, unlike chewing rate and food moisture content (FMC). In contrast, eating rate, FMC, and SU did not vary with the oral activities of the panel.
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Al‐Manei K, Almotairy N, Bostanci N, Kumar A, Grigoriadis A. Effect of Chewing on the Expression of Salivary Protein Composition: A Systematic Review. Proteomics Clin Appl 2020; 14:e1900039. [DOI: 10.1002/prca.201900039] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/13/2019] [Indexed: 11/06/2022]
Affiliation(s)
- Khaled Al‐Manei
- Division of Oral DiseasesDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- Division of EndodonticsDepartment of Restorative Dental ScienceCollege of DentistryKing Saud University Riyadh 11545 Saudi Arabia
| | - Nabeel Almotairy
- Division of Oral Diagnostics and RehabilitationDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- SCON, Scandinavian Center for Orofacial Neurosciences Sweden
- Division of OrthodonticsDepartment of Preventive DentistryCollege of DentistryQassim University Buraidah 51412 Saudi Arabia
| | - Nagihan Bostanci
- Division of Oral DiseasesDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
| | - Abhishek Kumar
- Division of Oral Diagnostics and RehabilitationDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- SCON, Scandinavian Center for Orofacial Neurosciences Sweden
| | - Anastasios Grigoriadis
- Division of Oral Diagnostics and RehabilitationDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- SCON, Scandinavian Center for Orofacial Neurosciences Sweden
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van Eck A, Franks E, Vinyard CJ, Galindo-Cuspinera V, Fogliano V, Stieger M, Scholten E. Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods. Food Funct 2020; 11:6186-6201. [DOI: 10.1039/d0fo00821d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Foods are rarely consumed on their own. Food oral processing behavior and sensory perception of composite foods varying in properties were investigated in this study.
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Affiliation(s)
- Arianne van Eck
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Erin Franks
- Department of Anatomy and Neurobiology
- Northeast Ohio Medical University
- Rootstown
- USA
| | | | | | - Vincenzo Fogliano
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Markus Stieger
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Food Quality and Design
- Wageningen University
| | - Elke Scholten
- TiFN
- 6700 AN Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
- Wageningen University
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Ogawa Y, Kohyama K, Kusakabe Y. Salivation Correlates with Masseter Muscle Activity and Partially Depends on the Physical Characteristics and Volume of Food Consumed at One Time. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yukino Ogawa
- Food Research Institute, National Agriculture and Food Research Organization (NARO)
| | - Kaoru Kohyama
- Food Research Institute, National Agriculture and Food Research Organization (NARO)
| | - Yuko Kusakabe
- Food Research Institute, National Agriculture and Food Research Organization (NARO)
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van Eck A, Wijne C, Fogliano V, Stieger M, Scholten E. Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables. Food Funct 2019; 10:5739-5751. [PMID: 31453619 DOI: 10.1039/c9fo01206k] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Practical approaches to increase consumption of healthy foods such as vegetables are needed. Controlling eating rate is a promising strategy, since faster eating rates have been related to higher food intake. Food properties can be modified to influence eating rates, but little is known about the impact of vegetable dimensions and condiment additions on eating rates of vegetables. This study determined the influence of shape, size and condiment properties on eating behavior towards carrots. Eating behavior (mastication time, number of chews, chewing frequency, eating rate) was determined for carrots with same total weight but different shapes (cube, julienne), and varying in size, number of pieces and aspect ratio. Carrots presented in one large cube required the lowest mastication effort (shortest mastication time, fewest chews) among all pre-cut carrots. Carrot cubes required less mastication effort leading to higher eating rates than carrots julienne. To investigate the effect of condiment addition on eating behavior towards carrots, mayonnaises varying in fat content and viscosity were combined with carrots, and mastication behavior and bolus properties were determined. Mayonnaises, in particular those with high fat content or low viscosity, contributed to faster bolus formation of carrots. Carrots were swallowed with less particles of larger sizes when mayonnaises were added. These results indicate that a specific particle size is not a prerequisite to induce swallowing, and that other bolus properties such as lubrication or cohesiveness trigger the urge to swallow. We conclude that eating behavior towards carrots can be controlled by relatively small changes in both carrot and condiment properties. To increase carrot intake by increasing eating rate, we suggest to avoid cutting of carrots or to add condiments, which could be an effective strategy to increase vegetable consumption or to decrease mastication effort to target the elderly population.
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Affiliation(s)
- Arianne van Eck
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Christien Wijne
- Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Vincenzo Fogliano
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Markus Stieger
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Elke Scholten
- TiFN, P.O. Box 557, 6700 AN Wageningen, The Netherlands. and Physics and Physical Chemistry of Foods, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
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Goiato MC, da Silva EVF, Cândido NB, Nóbrega AS, de Medeiros RA, Sumida DH, Chiba FY, Dos Santos DM. Evaluation of the level of cortisol, capillary blood glucose, and blood pressure in response to anxiety of patients rehabilitated with complete dentures. BMC Oral Health 2019; 19:75. [PMID: 31053131 PMCID: PMC6499949 DOI: 10.1186/s12903-019-0763-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Accepted: 04/15/2019] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND The aim was to analyze the levels of stress of edentulous patients through the state-trait anxiety inventory (STAI) and salivary flow through the visual analogue scale (VAS) xerostomia questionnaire, as well as analyze the levels of cortisol, capillary blood glucose, and blood pressure (BP) before and after the installation of complete dentures. METHODS Fifty patients were evaluated. The STAI and VAS xerostomia questionnaire were applied before the installation of the prosthesis, on the day of its installation, and 1 month after the last recall visit. The BP measurement, as well as salivary and blood collections, were performed before the installation of the prothesis, and 1 month after the last recall visit. Data from the VAS xerostomia questionnaire and cortisol levels were submitted to ANOVA and the Tukey test (P = .05). Data from the STAI, as well as blood glucose and BP levels, were submitted to the Chi-square test (P = .05). The correlation between cortisol and blood glucose and between cortisol levels and BP was analyzed. RESULTS There was no statistically significant association between the questions of the VAS xerostomia questionnaire, STAI-state and STAI-trait scores, or the periods analyzed. However, the cortisol level collected in the morning decreased after the installation of the prosthesis. There was a correlation between cortisol and blood glucose and BP levels. CONCLUSIONS The installation of complete dentures was beneficial for patients since it was probably responsible for the cortisol level reduction.
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Affiliation(s)
- Marcelo Coelho Goiato
- Department of Dental Materials and Prosthodontics, Aracatuba Dental School, Sao Paulo State University (UNESP), Jose Bonifacio St., 1153, Vila Mendonca, Aracatuba, Sao Paulo, 16015-050, Brazil.
| | - Emily Vivianne Freitas da Silva
- Department of Dental Materials and Prosthodontics, Aracatuba Dental School, Sao Paulo State University (UNESP), Jose Bonifacio St., 1153, Vila Mendonca, Aracatuba, Sao Paulo, 16015-050, Brazil
| | - Nádia Biage Cândido
- Department of Dental Materials and Prosthodontics, Aracatuba Dental School, Sao Paulo State University (UNESP), Jose Bonifacio St., 1153, Vila Mendonca, Aracatuba, Sao Paulo, 16015-050, Brazil
| | - Adhara Smith Nóbrega
- Department of Dental Materials and Prosthodontics, Aracatuba Dental School, Sao Paulo State University (UNESP), Jose Bonifacio St., 1153, Vila Mendonca, Aracatuba, Sao Paulo, 16015-050, Brazil
| | - Rodrigo Antonio de Medeiros
- Department of Dental Materials and Prosthodontics, UNIEURO University Center, Brasilia, Federal District, Brazil
| | - Doris Hissako Sumida
- Department of Basic Sciences, Aracatuba Dental School, Sao Paulo State University (UNESP), Aracatuba, Sao Paulo, Brazil
| | - Fernando Yamamoto Chiba
- Department of Preventive and Social Dentistry, Aracatuba Dental School, Sao Paulo State University (UNESP), Aracatuba, Sao Paulo, Brazil
| | - Daniela Micheline Dos Santos
- Department of Dental Materials and Prosthodontics, Aracatuba Dental School, Sao Paulo State University (UNESP), Jose Bonifacio St., 1153, Vila Mendonca, Aracatuba, Sao Paulo, 16015-050, Brazil
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Trombley TM, Agarwal SC, Beauchesne PD, Goodson C, Candilio F, Coppa A, Rubini M. Making sense of medieval mouths: Investigating sex differences of dental pathological lesions in a late medieval Italian community. AMERICAN JOURNAL OF PHYSICAL ANTHROPOLOGY 2019; 169:253-269. [PMID: 30924143 DOI: 10.1002/ajpa.23821] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 02/21/2019] [Accepted: 03/02/2019] [Indexed: 02/06/2023]
Abstract
OBJECTIVES Bioarchaeological investigations of sex-based differences in the prevalence of dental pathological lesions, particularly caries, have drawn considerable attention, and out of this work, two dominant models have emerged. Traditionally, the first model interprets sex-related patterns in caries as a product of gendered differences in diet. A more recent model interprets a generally higher propensity for caries prevalence in females in light of reproductive ecology. To test the hypothesis that females have higher risk of caries in accordance with reproductive ecology, we examined and analyzed caries prevalence and other potentially synergistic oral pathological lesions in a late medieval (A.D. 1300-1500) Italian archaeological sample. MATERIALS AND METHODS We examined sex- and age-related prevalence in caries and other oral pathological lesions in a late medieval Italian skeletal assemblage excavated from Villamagna consisting of 38 females and 37 males (n = 1,534 teeth). We examined age- and sex-related patterns in six dental traits: antemortem tooth loss, caries, calculus, periapical inflammation, tooth wear, and periodontitis. RESULTS Significant age-related increases in antemortem tooth loss, caries, calculus, and tooth wear were observed in both males and females. However, there was a lack of expected sex differences in oral pathological lesions, with instead older males exhibiting significantly more antemortem tooth loss and corrected caries than females. DISCUSSION Results are discussed in relation to the ethnohistoric context of medieval rural dietary practices as well as biomedical salivary literature, which suggest that dietary changes throughout the life course may have facilitated trade-offs that buffered females from higher rates of dental pathological lesions.
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Affiliation(s)
- Trent M Trombley
- Department of Anthropology, University of California, Berkeley, Berkeley, California
| | - Sabrina C Agarwal
- Department of Anthropology, University of California, Berkeley, Berkeley, California
| | - Patrick D Beauchesne
- Department of Behavioral Sciences, University of Michigan, Dearborn, Dearborn, Michigan
| | - Caroline Goodson
- Faculty of History, University of Cambridge, King's College, Cambridge, United Kingdom
| | - Francesca Candilio
- Anthropological Service, Soprintendenza Archeologia, Belle Arti e Paesaggio per la città metropolitana di Cagliari e le province di Oristano e Sud Sardegna, Cagliari, Italy.,Physical Anthropology Section, University of Pennsylvania Museum of Archaeology and Anthropology, Philadelphia, Pennsylvania
| | - Alfredo Coppa
- Department of Environmental Biology, Sapienza University of Rome, Rome, Italy
| | - Mauro Rubini
- Department of Archaeology, Foggia University, Foggia, Italy.,Anthropological Service, S.A.B.A.P.-LAZ, Rome, Italy
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van Eck A, Hardeman N, Karatza N, Fogliano V, Scholten E, Stieger M. Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption. Food Res Int 2018; 116:57-70. [PMID: 30716982 DOI: 10.1016/j.foodres.2018.12.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 11/20/2018] [Accepted: 12/17/2018] [Indexed: 01/25/2023]
Abstract
In this study, the impact of physiological parameters, ethnicity and gender on flavour perception and flavour release of chewing gum was investigated. Proton Transfer Reaction Mass Spectrometry in-nose monitoring of volatile organic compounds was coupled to discontinuous time intensity sensory evaluation for mint flavour and sweetness perception. Each of the 29 subjects, 14 European and 15 Chinese panelists (13 male and 16 females, age 24 ± 1.4 years old) consumed the samples in triplicates. Physiological parameters (oral cavity volume, salivary flow, acetone and isoprene concentration and fungiform papillae density) were measured. Significant differences for in vivo flavour release between Chinese and European panelists after 90 s of consumption and after the gum was removed from the mouth were found. Significant differences were observed also in flavour and sweetness perception while no gender effect was detected. In this work, for the first time an effect of ethnicity on in-nose flavour release monitored through PTR-MS was noticed during chewing gum consumption, in agreement with the findings from sensory evaluation. Single physiological parameters do not explain the relation between flavour in nose release and perception during consumption.
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Abdel-Moemin AR, Regenstein JM, Abdel-Rahman MK. New Food Products for Sensory-Compromised Situations. Compr Rev Food Sci Food Saf 2018; 17:1625-1639. [DOI: 10.1111/1541-4337.12399] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 01/19/2023]
Affiliation(s)
- Aly R. Abdel-Moemin
- Dept. of Nutrition and Food Science, Faculty of Home Economics; Helwan Univ.; Cairo Egypt
| | | | - Manal K. Abdel-Rahman
- Dept. of Nutrition and Food Science, Faculty of Home Economics; Helwan Univ.; Cairo Egypt
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Influence of oral processing on appetite and food intake – A systematic review and meta-analysis. Appetite 2018; 125:253-269. [DOI: 10.1016/j.appet.2018.01.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/16/2018] [Accepted: 01/16/2018] [Indexed: 12/13/2022]
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40
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Drechsler KC, Bornhorst GM. Modeling the softening of carbohydrate-based foods during simulated gastric digestion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Guichard E, Galindo-Cuspinera V, Feron G. Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Tietz K, Gutknecht SI, Klein S. Bioequivalence of locally acting lozenges: Evaluation of critical in vivo parameters and first steps towards a bio-predictive in vitro test method. Eur J Pharm Biopharm 2018; 123:71-83. [DOI: 10.1016/j.ejpb.2017.11.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 10/10/2017] [Accepted: 11/19/2017] [Indexed: 10/18/2022]
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43
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Gao J, Tay SL, Koh AHS, Zhou W. Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Sugiura F, Ito S, Arai E. Effect of pregelatinized starch paste on the ease of swallowing high-moisture content bread. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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45
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Assad-Bustillos M, Tournier C, Septier C, Della Valle G, Feron G. Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods. Food Res Int 2017; 118:13-21. [PMID: 30898347 DOI: 10.1016/j.foodres.2017.11.057] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 11/19/2017] [Accepted: 11/22/2017] [Indexed: 02/07/2023]
Abstract
The aim of this study was to investigate food oral processing and bolus formation in the elderly population, and their relationship with the perception of oral comfort, for two soft cereal products of different composition: sponge-cake and brioche. Twenty subjects aged 65 and over participated in the study. They were classified in two groups according to dental status (poor vs. satisfactory) and presented various stimulated salivary flow rate (SSF) in each group. Food bolus properties (hydration ratio and apparent viscosity) were characterized after three chewing stages for both groups. Results showed that chewing duration did not depend on food product but rather on physiology: subjects with a poor dental status had a shorter chewing duration. For each chewing stage, sponge-cake boli showed a higher hydration ratio than brioche boli, which showed higher apparent viscosity. For sponge-cake, perception of oral comfort was primarily driven by SSF rate, irrespective of the dental status. In the case of brioche, oral comfort was also partially explained by SSF in the case of subjects with poor dental status. This result suggests that perception of oral comfort in brioche could be driven by product related attributes rather than oral health. For both foods, a phenomenological model of bolus viscosity as a function of stimulated salivary flow and chewing duration was proposed.
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Affiliation(s)
- M Assad-Bustillos
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France; INRA UR-1268 Biopolymères Interactions et Assemblages, La Géraudière, 44316 Nantes, France; CERELAB®, La Sucrerie, 21110 Aiserey, France
| | - C Tournier
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - C Septier
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - G Della Valle
- INRA UR-1268 Biopolymères Interactions et Assemblages, La Géraudière, 44316 Nantes, France
| | - G Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France.
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Wollmer E, Klein S. A review of patient-specific gastrointestinal parameters as a platform for developing in vitro models for predicting the in vivo performance of oral dosage forms in patients with Parkinson’s disease. Int J Pharm 2017; 533:298-314. [DOI: 10.1016/j.ijpharm.2017.08.126] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 08/25/2017] [Accepted: 08/31/2017] [Indexed: 02/06/2023]
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Cook SL, Woods S, Methven L, Parker JK, Khutoryanskiy VV. Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chem 2017; 240:482-489. [PMID: 28946301 PMCID: PMC5625848 DOI: 10.1016/j.foodchem.2017.07.134] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2017] [Revised: 07/14/2017] [Accepted: 07/25/2017] [Indexed: 11/25/2022]
Abstract
A potential role for mucoadhesive polysaccharides in food products is investigated. Mucoadhesion of a well-known food grade polysaccharide was established. Sensory tests show the mucoadhesive reduces saltiness in solution. Despite this reduction in perceived saltiness, the mucoadhesive retains more sodium ions for longer.
The mucoadhesion between polymeric substances and mucosal membranes, widely exploited in the pharmaceutics industry to prolong drug residence, has been investigated as a means of retaining taste or aroma molecules in the oral cavity. This study shows that the mucoadhesive properties of carboxymethyl cellulose, a commonly used polysaccharide in the food and pharmaceutics industry, can modify retention, release and perception of sodium over time. A three-part study was designed coupling in vitro retention using ex vivo porcine tongue, sensory perception with a trained panel and in vivo retention of sodium ions in human volunteers. The findings suggest that although salt perception is stunted in samples containing a random coil, ionic, mucoadhesive thickener, the retention of sodium ions in the mouth is prolonged due to the mucoadhesive nature of the polysaccharide. Not only has this study-investigated mucoadhesion of liquid formulations in the oral cavity but it is also the first to link the mucoadhesive nature of a commonly used polysaccharide to the organoleptic properties of a food.
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Affiliation(s)
- Sarah L Cook
- Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Samuel Woods
- Department of Food and Nutrition Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Lisa Methven
- Department of Food and Nutrition Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
| | - Jane K Parker
- Department of Food and Nutrition Sciences, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom
| | - Vitaliy V Khutoryanskiy
- Department of Pharmacy, University of Reading, Whiteknights, Reading, Berks RG6 6AD, United Kingdom.
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Joubert M, Septier C, Brignot H, Salles C, Panouillé M, Feron G, Tournier C. Chewing bread: impact on alpha-amylase secretion and oral digestion. Food Funct 2017; 8:607-614. [PMID: 27966720 DOI: 10.1039/c6fo00963h] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown. Mouthfuls of three different wheat breads (industrial, artisan and whole-meal breads) were chewed by twelve subjects. Saliva samples were collected at rest and at different times corresponding to 33, 66 and 100% of the individual's chewing sequence. Alpha-amylase activity and total protein content were determined for all saliva samples that were collected. Additionally, the salivary maltose concentration was measured as a marker of bread enzymatic digestion. Boluses were collected at the swallowing time to evaluate the saliva uptake. Chewing industrial bread induced higher saliva uptake than the other breads despite a similar chewing duration. The evolution of salivary amylase activity tended to depend on the type of bread and was highly influenced by a large degree of inter- and intra-subject variability. The protein and maltose concentration steadily increased during chewing as a result of bread breakdown. The salivary protein concentration was mainly affected by the release of the water-soluble proteins of the bread. The salivary maltose concentration was found to be significantly lower for the whole-meal bread. When considering the weight of the mouthful, enzymatic breakdown was found to be most efficient for the breads ranking from industrial > artisan > whole-meal.
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Affiliation(s)
- Marianne Joubert
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Chantal Septier
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Hélène Brignot
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Maud Panouillé
- UMR GMPA, AgroParisTech, INRA, Université Paris-Saclay, F-78850, Thiverval-Grignon, France
| | - Gilles Feron
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Carole Tournier
- CSGA (Centre des Sciences du Goût et de l'Alimentation), CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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Abstract
Previous studies on chewing frequency across animal species have focused on finding a single universal scaling law. Controversy between the different models has been aroused without elucidating the variations in chewing frequency. In the present study we show that vigorous chewing is limited by the maximum force of muscle, so that the upper chewing frequency scales as the -1/3 power of body mass for large animals and as a constant frequency for small animals. On the other hand, gentle chewing to mix food uniformly without excess of saliva describes the lower limit of chewing frequency, scaling approximately as the -1/6 power of body mass. These physical constraints frame the -1/4 power law classically inferred from allometry of animal metabolic rates. All of our experimental data stay within these physical boundaries over six orders of magnitude of body mass regardless of food types.
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