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Guo Y, Zhao Q, Li T, Mao Q. Masticatory simulators based on oral physiology in food research: A systematic review. J Texture Stud 2024; 55:e12864. [PMID: 39233393 DOI: 10.1111/jtxs.12864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 07/14/2024] [Accepted: 07/27/2024] [Indexed: 09/06/2024]
Abstract
A masticatory simulator is a mechanical device that mimics the physiological structures of the human oral cavity, chewing movement system, and functions. The advantage of this device lies in real-time tracking and analysis of food boluses within a sealed oral space, offering a direct validation platform for food experiments without constraints related to time, space, and individual variations. The degree to which the masticatory simulator simulates physiological structures reflects its efficacy in replicating oral physiological processes. This review mainly discusses the physiological structures of the oral cavity, the simulation of biomimetic components, and the development, feasibility assessment, applications, and prospects of masticatory simulators in food. The highlight of this review is the analogy of biomimetic component designs in masticatory simulators over the past 15 years. It summarizes the limitations of masticatory simulators and their biomimetic components, proposing potential directions for future development. The purpose of this review is to assist readers in understanding the research progress and latest literature findings on masticatory simulators while also offering insights into the design and innovation of masticatory simulators.
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Affiliation(s)
- Yifei Guo
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou, China
| | - Qi Zhao
- Department of Information, College of Medicine and Biological Information Engineering, Northeastern University, Shenyang, China
| | - Tiejing Li
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
| | - Qian Mao
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
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Castro GDD, Sánchez-Ayala A, De La Torre Canales G, Figueredo OMCD, Câmara-Souza MB, Amaral CFD, Rodrigues Garcia RCM. Effect of frozen storage on preservation of a silicone-based test food material. BRAZILIAN JOURNAL OF ORAL SCIENCES 2022. [DOI: 10.20396/bjos.v21i00.8665757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Aim: This study aimed to evaluate the effect of frozen storage on the physical properties of a silicone-based test food material, highly used to evaluate the masticatory performance in research settings. Methods: A total of 1,666 silicone cubes of Optosil Comfort® with 5.6-mm edges were shaped and stored at -18°C. The cubes were subsequently tested for flexural strength (maximum force, displacement, stress, and strain) before breaking (n = 136), changes in weight and size (n = 170), and masticatory performance (n = 1360) at eight timepoints: immediately after cube preparation (baseline, no freezing), and 1, 2, 3 and 4 weeks, and 2, 4 and 6 months after frozen storage. The cubes were thawed 8 h before each assessment. Results: The maximum force, stress, maximum displacement, and deformation values for the cubes were not affected by freezing (P > 0.05). At all of the time points, the cubes exhibited similar weight (P = 0.366) and size (identical values). The masticatory performance for the cubes also showed no differences from baseline through 6 months (P = 0.061). Conclusion: Freezing Optosil Comfort® silicone cubes did not alter the physical and mechanical properties of the material, being suitable to optimize the assessment of masticatory parameters for research purposes.
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Gonçalves TMSV, Schimmel M, van der Bilt A, Chen J, van der Glas HW, Kohyama K, Hennequin M, Peyron MA, Woda A, Leles CR, José Pereira L. Consensus on the terminologies and methodologies for masticatory assessment. J Oral Rehabil 2021; 48:745-761. [PMID: 33638156 PMCID: PMC8252777 DOI: 10.1111/joor.13161] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Accepted: 02/21/2021] [Indexed: 02/06/2023]
Abstract
A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes employed to describe different methodologies. Standardisation of terms is essential to allow comparisons among different studies. This article was aimed to provide a consensus concerning the terms, definitions and technical methods generally reported when evaluating masticatory function objectively and subjectively. The consensus is based on the results from discussions and consultations among world‐leading researchers in the related research areas. Advantages, limitations and relevance of each method are also discussed. The present consensus provides a revised framework of standardised terms to improve the consistent use of masticatory terminology and facilitate further investigations on masticatory function analysis. In addition, this article also outlines various methods used to evaluate the masticatory process and their advantages and disadvantages in order to help researchers to design their experiments.
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Affiliation(s)
| | - Martin Schimmel
- Department of Reconstructive Dentistry and Gerodontology / School of Dental Medicine, University of Bern, Bern, Switzerland.,Division of Gerodontology and Removable Prosthodontics, University Clinics of Dental Medicine, University of Geneva, Geneva, Switzerland
| | - Andries van der Bilt
- Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Jianshe Chen
- Laboratory of Food Oral Processing, Zhejiang Gongshang University, Hangzhou, China
| | | | - Kaoru Kohyama
- Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | | | - Marie-Agnès Peyron
- University of Clermont Auvergne, Clermont-Ferrand, France.,INRAE Centre, Human Nutrition Unit, Université of Clermont Auvergne, Clermont-Ferrand, France
| | - Alain Woda
- University of Clermont Auvergne, Clermont-Ferrand, France
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