Fabrication of Artificial Food Bolus for Evaluation of Swallowing

Autor: Takuya Miyawaki, Takuya Matsumoto, Masahiko Egusa, Tetsuro Magota, Miyu Hosotsubo
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Male
Saliva
Physiology
Dentistry
lcsh:Medicine
Gelatin
Physical Chemistry
Laryngology
Eating
0302 clinical medicine
Animal Products
Materials Physics
Food bolus
Medicine and Health Sciences
lcsh:Science
Multidisciplinary
Viscosity
Ingestion
Physics
digestive
oral
and skin physiology
Agriculture
Dysphagia
Healthy Volunteers
Body Fluids
Chemistry
Physical Sciences
030211 gastroenterology & hepatology
Female
Bolus (digestion)
medicine.symptom
Anatomy
Research Article
Adult
food.ingredient
Materials by Structure
Amorphous Solids
Materials Science
Material Properties
Bite Force
03 medical and health sciences
food
Swallowing
stomatognathic system
medicine
otorhinolaryngologic diseases
Mechanical Properties
Humans
Mastication
Mechanical property
business.industry
lcsh:R
Biology and Life Sciences
Deglutition
Chemical Properties
Otorhinolaryngology
Food
Mixtures
lcsh:Q
business
Physiological Processes
Deglutition Disorders
Gels
030217 neurology & neurosurgery
Zdroj: PLoS ONE, Vol 11, Iss 12, p e0168378 (2016)
PLoS ONE
ISSN: 1932-6203
Popis: Simple and easy methods to evaluate swallowing are required because of the recently increased need of rehabilitation for dysphagia. "Artificial food bolus", but not "artificial food", would be a valuable tool for swallowing evaluation without considering the mastication effect which is altered according to the individual's oral condition. Thus, this study was carried out to fabricate artificial bolus resembling natural food bolus. The mechanical property and the volume change of food bolus in normal people were firstly investigated. Thirty healthy adults without dysphagia were selected and asked to chew four sample foods (rice cake, peanut, burdock, and gummy candy). The results indicated that Young's modulus of bolus before swallowing was below 150 kPa. The bolus volume before swallowing was below 400 mm3. In addition, the saliva component ratio of each bolus was approximately 30wt%, and the average saliva viscosity of research participants was approximately 10 mPa•s. Based on the obtained data, artificial food bolus was designed and fabricated by using alginate hydrogel as a visco-elastic material and gelatin solution as a viscotic material with a ratio of 7:3 based on weight. Consequently, the swallowing time of fabricated artificial food bolus was measured among the same participants. The results indicated the participants swallowed fabricated food bolus with similar manner reflecting their mechanical property and volume. Thus, this artificial food bolus would be a promising tool for evaluation of swallowing.
Databáze: OpenAIRE
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