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Kohyama K, Ishihara S, Nakauma M, Funami T. Fracture phenomena of soft gellan gum gels during compression with artificial tongues. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106283] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Mantelet M, Restagno F, Souchon I, Mathieu V. Using ultrasound to characterize the tongue-food interface: An in vitro study examining the impact of surface roughness and lubrication. ULTRASONICS 2020; 103:106095. [PMID: 32044566 DOI: 10.1016/j.ultras.2020.106095] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 11/08/2019] [Accepted: 01/06/2020] [Indexed: 06/10/2023]
Abstract
We measured the apparent reflection coefficient of a 1-MHz ultrasound compressional wave at the interface between rough and lubricated tongue mimicking surfaces and various food gels, composed of agar or gelatin. For the smoothest mimicking surface, when a lubricating layer was present, the apparent reflection coefficient was fairly similar for the different food gels (33.6% on average). The apparent reflection coefficient was significantly larger in the following situations: (i) tongue asperities were high and dense; (ii) lubrication levels were low; and (iii) gels were less rigid (range for the different gels-45.9-84.3%). The apparent reflection coefficient conveys the ability of food gels to mold themselves to surface asperities or to form a coupling film of liquid at the interface. This study demonstrates that ultrasound methods can and should be used to explore the physical phenomena that underlie the texture perceptions resulting from tongue-palate interactions.
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Affiliation(s)
- Mathieu Mantelet
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
| | - Frédéric Restagno
- UMR 8502 LPS, CNRS, Université Paris Sud, Université Paris-Saclay, Rue André Rivière, 91400 Orsay, France
| | - Isabelle Souchon
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France
| | - Vincent Mathieu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, F-78850, Thiverval-Grignon, France.
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Mathieu V, de Loubens C, Thomas C, Panouillé M, Magnin A, Souchon I. An experimental model to investigate the biomechanical determinants of pharyngeal mucosa coating during swallowing. J Biomech 2018; 72:144-151. [PMID: 29559243 DOI: 10.1016/j.jbiomech.2018.03.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 02/23/2018] [Accepted: 03/03/2018] [Indexed: 11/30/2022]
Abstract
The development of innovative experimental approaches is necessary to gain insights in the complex biomechanics of swallowing. In particular, unraveling the mechanisms of formation of the thin film of bolus coating the pharyngeal mucosa after the ingestion of liquid or semi-liquid food products is an important challenge, with implication in dysphagia treatment and sensory perceptions. The aim here is to propose an original experimental model of swallowing (i) to simulate the peristaltic motions driving the bolus from the oral cavity to the esophagus, (ii) to mimic and vary complex physiological variables of the pharyngeal mucosa (lubrication, deformability and velocity) and (iii) to measure the thickness and the composition of the coatings resulting from bolus flow. Three Newtonian glucose solutions were considered as model food boli, through sets of experiments covering different ranges of each physiological parameter mimicked. The properties of the coatings (thickness and dilution in saliva film) were shown to depend significantly on the physical properties of food products considered (viscosity and density), but also on physiological variables such as lubrication by saliva, velocity of the peristaltic wave, and to a lesser extent, the deformability of the pharyngeal mucosa. The biomechanical peristalsis simulator developed here can contribute to unravel the determinants of bolus adhesion on pharyngeal mucosa, necessary both for the design of alternative food products for people affected by swallowing disorders, and for a better understanding of the dynamic mechanisms of aroma perception.
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Affiliation(s)
- Vincent Mathieu
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France.
| | - Clément de Loubens
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France; Univ. Grenoble Alpes, CNRS, Grenoble INP (Institute of Engineering Univ. Grenoble Alpes), LRP, 38000 Grenoble, France
| | - Chloé Thomas
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Maud Panouillé
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France
| | - Albert Magnin
- Univ. Grenoble Alpes, CNRS, Grenoble INP (Institute of Engineering Univ. Grenoble Alpes), LRP, 38000 Grenoble, France
| | - Isabelle Souchon
- UMR GMPA, INRA, AgroParisTech, Université Paris-Saclay, 78850 Thiverval-Grignon, France
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Kohyama K. Supporting young researchers in food texture studies. J Texture Stud 2018; 49:150-159. [PMID: 29377135 DOI: 10.1111/jtxs.12322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 12/19/2017] [Accepted: 01/15/2018] [Indexed: 11/28/2022]
Abstract
I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor-in-Chief of JTS and as the author of a superior textbook in the cultivation of future food texture researchers. Prof. Bourne has provided significant guidance to those in the industry using his textbook to suggest appropriate approaches to measure, evaluate, and alter the textures of agro-products and processed foods. I began my career in food rheology, learned the physiological techniques necessary for measuring mastication, and developed relationships with good sensory scientists along the way. I am happy to offer advice to agriculture and food scientists, researchers, and engineers in the food industry regarding food texture. I would like to be a follower of Prof. Bourne and support young food texture scientists in the 21st century. PRACTICAL APPLICATIONS Food texture studies conducted during the last century are beginning to evolve. Based on previous publications in the Journal of Texture Studies, I believe that several areas can be further examined in this century. First, methods to evaluate the textures of heterogeneous materials, such as fruits and vegetables, require improvements. Second, the monitoring of rapid changes in food texture during oral processing should be considered during the design of food products. Third, a new instrumental method that mimics the movement and breakdown of soft foods by the tongue is being developed. The optimization of food processing to reduce the loss of agro-products and production of high-quality foods both require more attention according to the Sustainable Development Goals adopted by the United Nations in 2015.
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Affiliation(s)
- Kaoru Kohyama
- Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, Japan
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Campbell CL, Foegeding EA, van de Velde F. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. J Texture Stud 2017; 48:335-341. [PMID: 28556911 DOI: 10.1111/jtxs.12278] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2017] [Revised: 04/18/2017] [Accepted: 05/19/2017] [Indexed: 11/30/2022]
Abstract
Lubrication is an important factor in the sensory evaluation of food products. Tribology provides a theoretical framework and instrumental methods for evaluating frictional properties between two moving surfaces and the lubrication behavior of products between these surfaces. Relating frictional measurements to sensory properties detected during oral processing requires careful and pertinent choices in surface materials and testing conditions. The aims of this study were to investigate: (a) differences in lubrication behavior of a range of food textures and (b) the differences between linear and elliptical movement and added saliva to understand the contribution of food structure to friction. Six whey protein model food samples, ranging in texture from fluid to semisolid to soft solid, were analyzed using a pin on disk tribometer to determine the coefficient of friction (COF) across a range of sliding speeds. The samples were analyzed in their initial form and post-oral processing (n = 4) in both linear and elliptical movements. Elliptical movement slightly decreased coefficients of friction and extended the shape of the friction curve. Increases in test food viscosity decreased the COF but differences in viscosity were not apparent when test foods were mixed with saliva. Data correction for viscosity shifted the friction curves horizontally, indicating that lubrication had a greater impact upon friction than viscosity. This study provides initial insights for further comparison of linear and elliptical movement with a variety of sample compositions. PRACTICAL APPLICATIONS Sensory perception of smoothness and creaminess are often major contributors to overall hedonic food liking and are a major reason why products high in fat and sugar are more highly preferred over other foods. These parameters are influenced by friction and lubrication between the tongue, palate, teeth, food products, and saliva during oral processing. Tribology provides an instrumental method to evaluate friction between moving surfaces that mimic oral surfaces and the lubrication behavior of foods. Trends in frictional measurements can be correlated with sensory ratings of the same foods to better understand why preferences exist for certain foods or food compositions and how to effectively improve the acceptability and enjoyment of healthier foods.
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Affiliation(s)
- Caroline L Campbell
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina
| | - E Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina
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Perry SE, Winkelman CJ, Huckabee ML. Variability in Ultrasound Measurement of Hyoid Bone Displacement and Submental Muscle Size Using 2 Methods of Data Acquisition. Folia Phoniatr Logop 2017; 68:205-210. [DOI: 10.1159/000473876] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Gao Z, Ishihara S, Nakao S, Hayakawa F, Funami T, Kohyama K. Texture Evaluation of Soft Gels with Different Fracture Strains using an Artificial Tongue. J Texture Stud 2016. [DOI: 10.1111/jtxs.12210] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhihong Gao
- Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
| | - Sayaka Ishihara
- San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Satomi Nakao
- San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Fumiyo Hayakawa
- Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
| | - Takahiro Funami
- San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Kaoru Kohyama
- Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
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Gao Z, Nakao S, Ishihara S, Funami T, Kohyama K. A Pilot Study on Ultrasound Elastography for Evaluation of Mechanical Characteristics and Oral Strategy of Gels. J Texture Stud 2016. [DOI: 10.1111/jtxs.12170] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhihong Gao
- Food Physics Laboratory, Food Function Division; National Food Research Institute, National Agriculture and Food Research Organization; Tsukuba Ibaraki 305-8642 Japan
| | - Satomi Nakao
- San-Ei Gen F.F.I., Inc.; Toyonaka, Osaka 561-8588 Japan
| | | | | | - Kaoru Kohyama
- Food Physics Laboratory, Food Function Division; National Food Research Institute, National Agriculture and Food Research Organization; Tsukuba Ibaraki 305-8642 Japan
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Kohyama K, Hayakawa F, Gao Z, Ishihara S, Funami T, Nishinari K. Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.07.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Funami T, Isono M, Ikegami A, Nakao S, Nakauma M, Fujiwara S, Minagi Y, Hori K, Ono T. Throat Sensations of Beverages Evaluated by In Vivo
Measurements of Swallowing. J Texture Stud 2015. [DOI: 10.1111/jtxs.12111] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Takahiro Funami
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Mai Isono
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Akira Ikegami
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Satomi Nakao
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | - Makoto Nakauma
- San-Ei Gen F.F.I., Inc.; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
| | | | - Yoshitomo Minagi
- Osaka University Graduate School of Dentistry; Suita Osaka Japan
| | - Kazuhiro Hori
- Niigata University Graduate School of Medical and Dental Sciences; Chuo-ku Niigata Japan
| | - Takahiro Ono
- Osaka University Graduate School of Dentistry; Suita Osaka Japan
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Fukatsu H, Nohara K, Kotani Y, Tanaka N, Matsuno K, Sakai T. Endoscopic evaluation of food bolus formation and its relationship with the number of chewing cycles. J Oral Rehabil 2015; 42:580-7. [PMID: 25777749 DOI: 10.1111/joor.12290] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/14/2015] [Indexed: 11/29/2022]
Abstract
It is known that solid food is transported to the pharynx actively in parallel to it being crushed by chewing and mixed with saliva in the oral cavity. Therefore, food bolus formation should be considered to take place from the oral cavity to the pharynx. In previous studies, the chewed food was evaluated after the food had been removed from the oral cavity. However, it has been pointed out that spitting food out of the oral cavity interferes with natural food bolus formation. Therefore, we observed food boluses immediately before swallowing using an endoscope to establish a method to evaluate the food bolus-forming function, and simultaneously performed endoscopic evaluation of food bolus formation and its relationship with the number of chewing cycles. The subject was inserted the endoscope nasally and instructed to eat two coloured samples of boiled rice simultaneously in two ingestion conditions ('as usual' and 'chewing well'). The condition of the food bolus was graded into three categories for each item of grinding, mixing and aggregation and scored 2, 1 and 0. The score of aggregation was high under both ingestion conditions. The scores of grinding and mixing tended to be higher in subjects with a high number of chewing cycles, and the score of aggregation was high regardless of the number of chewing cycles. It was suggested that food has to be aggregated, even though the number of chewing cycles is low and the food is not ground or mixed for a food bolus to reach the swallowing threshold.
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Affiliation(s)
- H Fukatsu
- Division for Oral and Facial Disorders, Osaka University Dental Hospital, Osaka, Japan
| | - K Nohara
- Division for Oral and Facial Disorders, Osaka University Dental Hospital, Osaka, Japan
| | - Y Kotani
- Division for Oral and Facial Disorders, Osaka University Dental Hospital, Osaka, Japan
| | - N Tanaka
- Division for Oral and Facial Disorders, Osaka University Dental Hospital, Osaka, Japan
| | - K Matsuno
- Division for Oral and Facial Disorders, Osaka University Dental Hospital, Osaka, Japan
| | - T Sakai
- Division of Functional Oral Neuroscience, Osaka University, Osaka University Graduate School of Dentistry, Osaka, Japan
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Affiliation(s)
- Kaoru Kohyama
- National Food Research Institute; National Agriculture and Food Research Organization; Tsukuba Ibaraki 305-8642 Japan
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Gao Z, Kohyama K. Ultrasound Pulsed Wave Doppler Imaging of the Esophagus Illustrates the Effects of Water Volume on Bolus Kinematics. J Texture Stud 2014. [DOI: 10.1111/jtxs.12077] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhihong Gao
- Food Physics Laboratory; Food Function Division; National Food Research Institute; National Agriculture and Food Research Organization; 2-1-12, Kannondai Tsukuba Ibaraki 305-8642 Japan
| | - Kaoru Kohyama
- Food Physics Laboratory; Food Function Division; National Food Research Institute; National Agriculture and Food Research Organization; 2-1-12, Kannondai Tsukuba Ibaraki 305-8642 Japan
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Kohyama K, Hayakawa F, Gao Z, Ishihara S, Nakao S, Funami T. Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.1121] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kaoru Kohyama
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Fumiyo Hayakawa
- National Food Research Institute, National Agriculture and Food Research Organization
| | - Zhihong Gao
- National Food Research Institute, National Agriculture and Food Research Organization
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