A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods.

Autor: Avila-Sierra A; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France. alejandro.avila-sierra@inrae.fr., Bugarin-Castillo Y; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France., Glumac M; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France., Bussiere J; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France., Saint-Eve A; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France., Mathieu V; INRAE, Institut Agro, STLO, 35042, Rennes, France., Kobayashi Y; Department of Dentistry and Oral-Maxillofacial Surgery, School of Medicine, Fujita Health University, Toyoake, Aichi, 470-1192, Japan., Ramaioli M; Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120, Palaiseau, France. marco.ramaioli@inrae.fr.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2024 Oct 15; Vol. 14 (1), pp. 22908. Date of Electronic Publication: 2024 Oct 15.
DOI: 10.1038/s41598-024-73629-9
Abstrakt: With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and formulating products meeting the specific needs of different populations. However, current in vitro models do not reproduce well human oral anatomy and tongue biomechanics, essential for assessing the behaviour of novel and texturized foods under physiologically relevant oral conditions. In response, we unveil a novel 3D biomimetic artificial mouth, showcasing a pneumatic multi-degree-of-freedom artificial tongue meticulously crafted to mirror the mechanical properties and wettability of the human tongue. This cutting-edge technology, featuring tongue surface papillae, is capable of performing lifelike movements. The comparison with in vivo data demonstrates that it accurately reproduces oral processing of three, vastly different, soft foods. Textural characteristics (firmness, adhesive and cohesive properties) and shear viscosities-measured at oral and oropharyngeal-relevant shear rates-of in vitro food boli closely mirrored those observed in vivo. This in vitro device presents unprecedented opportunities for studying the dynamics of food transformation in the mouth, to adapt texture towards food that can be swallowed with ease and to improve food palatability, accommodating specific health needs critical for older adults (e.g., reduced salivary secretion, tongue weakness or poor coordination).
(© 2024. The Author(s).)
Databáze: MEDLINE
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