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Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition
No full textSwallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior.Les troubles de la déglutition sont l'une des principales causes de malnutrition et de déshydratation chez les personnes âgées. Cette étude présente une boîte à outils de méthodes précliniques pour évaluer les produits alimentaires destinés à pallier les symptômes des troubles de la salivation et de la déglutition. Une première illustration de cette approche concerne la conception de substituts salivaires naturels (SSN) et d'aliments semi-liquides à texture adaptée. Différents extraits naturels ont été produits et comparés à la salive humaine en termes de propriétés rhéologiques en cisaillement et en extension, ce qui a permis de sélectionner des formulations naturelles à base d'extraits de graines de lin au fort potentiel. La capacité de ces formulations à limiter les résidus oraux après déglutition a été confirmée à l'aide d'un simulateur de déglutition soft-robotique in vitro et par analyse sensorielle. L'impression 3D alimentaire a été aussi utilisée pour produire des aliments avec aux structures contrôlées afin d'adapter la texture d‘aliments solides. Une gamme intéressante de propriétés mécaniques a été obtenue. Les performances des NSS en matière d'hydratation et de lubrification de ces structures imprimées en 3D ont également été explorées in vitro.Cette étude démontre i) la pertinence de ces ou-tils précliniques, y compris les expériences in vitro simulant différents aspects de la transformation orale des aliments, pour faciliter le développement de produits alimentaires personnalisés et aliments destinés à des fins médicales spéciales ii) le fort potentiel des extraits de graines de lin comme SSN ou agent texturant, grâce à leurs propriétés rhéologiques et pouvoir lubrifiant et iii) l'intérêt de contrôler la structure des aliments par impression 3D, pour moduler leurs propriétés mécaniques et leur hydratation
Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition
No full textSwallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior.Les troubles de la déglutition sont l'une des principales causes de malnutrition et de déshydratation chez les personnes âgées. Cette étude présente une boîte à outils de méthodes précliniques pour évaluer les produits alimentaires destinés à pallier les symptômes des troubles de la salivation et de la déglutition. Une première illustration de cette approche concerne la conception de substituts salivaires naturels (SSN) et d'aliments semi-liquides à texture adaptée. Différents extraits naturels ont été produits et comparés à la salive humaine en termes de propriétés rhéologiques en cisaillement et en extension, ce qui a permis de sélectionner des formulations naturelles à base d'extraits de graines de lin au fort potentiel. La capacité de ces formulations à limiter les résidus oraux après déglutition a été confirmée à l'aide d'un simulateur de déglutition soft-robotique in vitro et par analyse sensorielle. L'impression 3D alimentaire a été aussi utilisée pour produire des aliments avec aux structures contrôlées afin d'adapter la texture d‘aliments solides. Une gamme intéressante de propriétés mécaniques a été obtenue. Les performances des NSS en matière d'hydratation et de lubrification de ces structures imprimées en 3D ont également été explorées in vitro.Cette étude démontre i) la pertinence de ces ou-tils précliniques, y compris les expériences in vitro simulant différents aspects de la transformation orale des aliments, pour faciliter le développement de produits alimentaires personnalisés et aliments destinés à des fins médicales spéciales ii) le fort potentiel des extraits de graines de lin comme SSN ou agent texturant, grâce à leurs propriétés rhéologiques et pouvoir lubrifiant et iii) l'intérêt de contrôler la structure des aliments par impression 3D, pour moduler leurs propriétés mécaniques et leur hydratation
Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition
No full textSwallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior.Les troubles de la déglutition sont l'une des principales causes de malnutrition et de déshydratation chez les personnes âgées. Cette étude présente une boîte à outils de méthodes précliniques pour évaluer les produits alimentaires destinés à pallier les symptômes des troubles de la salivation et de la déglutition. Une première illustration de cette approche concerne la conception de substituts salivaires naturels (SSN) et d'aliments semi-liquides à texture adaptée. Différents extraits naturels ont été produits et comparés à la salive humaine en termes de propriétés rhéologiques en cisaillement et en extension, ce qui a permis de sélectionner des formulations naturelles à base d'extraits de graines de lin au fort potentiel. La capacité de ces formulations à limiter les résidus oraux après déglutition a été confirmée à l'aide d'un simulateur de déglutition soft-robotique in vitro et par analyse sensorielle. L'impression 3D alimentaire a été aussi utilisée pour produire des aliments avec aux structures contrôlées afin d'adapter la texture d‘aliments solides. Une gamme intéressante de propriétés mécaniques a été obtenue. Les performances des NSS en matière d'hydratation et de lubrification de ces structures imprimées en 3D ont également été explorées in vitro.Cette étude démontre i) la pertinence de ces ou-tils précliniques, y compris les expériences in vitro simulant différents aspects de la transformation orale des aliments, pour faciliter le développement de produits alimentaires personnalisés et aliments destinés à des fins médicales spéciales ii) le fort potentiel des extraits de graines de lin comme SSN ou agent texturant, grâce à leurs propriétés rhéologiques et pouvoir lubrifiant et iii) l'intérêt de contrôler la structure des aliments par impression 3D, pour moduler leurs propriétés mécaniques et leur hydratation
Évaluation instrumentale et sensorielle des produits alimentaires pour la gestion des troubles salivaires et de la déglutition
No full textLes troubles de la déglutition sont l'une des principales causes de malnutrition et de déshydratation chez les personnes âgées. Cette étude présente une boîte à outils de méthodes précliniques pour évaluer les produits alimentaires destinés à pallier les symptômes des troubles de la salivation et de la déglutition. Une première illustration de cette approche concerne la conception de substituts salivaires naturels (SSN) et d'aliments semi-liquides à texture adaptée. Différents extraits naturels ont été produits et comparés à la salive humaine en termes de propriétés rhéologiques en cisaillement et en extension, ce qui a permis de sélectionner des formulations naturelles à base d'extraits de graines de lin au fort potentiel. La capacité de ces formulations à limiter les résidus oraux après déglutition a été confirmée à l'aide d'un simulateur de déglutition soft-robotique in vitro et par analyse sensorielle. L'impression 3D alimentaire a été aussi utilisée pour produire des aliments avec aux structures contrôlées afin d'adapter la texture d‘aliments solides. Une gamme intéressante de propriétés mécaniques a été obtenue. Les performances des NSS en matière d'hydratation et de lubrification de ces structures imprimées en 3D ont également été explorées in vitro.Cette étude démontre i) la pertinence de ces ou-tils précliniques, y compris les expériences in vitro simulant différents aspects de la transformation orale des aliments, pour faciliter le développement de produits alimentaires personnalisés et aliments destinés à des fins médicales spéciales ii) le fort potentiel des extraits de graines de lin comme SSN ou agent texturant, grâce à leurs propriétés rhéologiques et pouvoir lubrifiant et iii) l'intérêt de contrôler la structure des aliments par impression 3D, pour moduler leurs propriétés mécaniques et leur hydratation.Swallowing disorders, also known as dysphagia, are a leading cause of malnutrition and dehydration for older people. In this study, a toolbox of preclinical methods is developed to evaluate food products to manage swallowing disorders and xerostomia, the dry mouth sensation induced by the alteration of salivary flow rate.As a first illustration of the use of these preclinical tools, different natural extracts were produced and compared to human saliva, in terms of both shear and extensional rheological properties. The most promising formulations, obtained from flaxseed extracts, were used to formulate natural salivary substitutes (NSS) and texture adapted semi liquid foods, to promote lubrication and address the needs of people suffering from xerostomia. In addition, the ability of NSSs and modified semi liquid foods to limit post-swallowing oral residues was determined with an in vitro soft-robotic swallowing simulator and con-firmed by sensory analysis on healthy subjects.Three-dimensional printing was used to produce foods with controlled structures, resulting in different yielding behaviors, paving the way to texture adaptation to manage sarcopenia. NSS performance in terms of hydration and lubrication of these 3D-printed structures was also explored, in vitro.This study highlights i) the relevance of this pre-clinical toolbox, including the in vitro experiments simulating food oral processing, to support the development of personalized food products and food for special medical purposes ii) the peculiar rheological properties and lubricity of flaxseed ex-tracts and their strong potential as a NSS or texture modifier, and iii) the interest of controlling food structure via 3D printing to modulate food hydration and the mechanical and yielding behavior
Natural salivary substitutes: rheological characterization and in-vitro swallowing performance
No full textInternational audienceSaliva is involved in complex and partially understood processes during food oral processing: bolus formation, clearance, and lubrication. Protein molecules called mucins, which have high viscosity, high elasticity, and strong adhesiveness are responsible for the lubrication effect of saliva. Aiding mastication and swallowing, and acting against wear between soft tissues and teeth. Consequently, salivary dysfunction could produce mucosa dryness, lack of salivation, and a decrease in salivary film thickness, causing difficulties in the whole course of food oral processing. This study aimed to create natural salivary substitutes mimicking the rheological characteristics of human saliva to control lubrication when using in-vitro devices. Seven models were developed containing extracts of chia seeds, flaxseed, and okra. Steady shear tests were done using a double couette-geometry in a range of shear rates between 0.5 and 1000 s-1 at 20 oC. Furthermore, the extensional properties were measured by capillary break-up extensional rheometry using a HAAKE CaBER 1 at room temperature. Shear viscosity and relaxation times were compared with human saliva rheological data from the literature. Afterwards, the model with closer rheological behaviors to saliva was evaluated in-vitro using a soft robotic setup. The setup simulates the interaction between the tongue and the palate when the bolus is transported during the oral phase of swallowing. Two types of conditions were assessed; (i) in the presence (lubricated) and (ii) absence (unlubricated) of the salivary substitute. Residues remaining after swallowing and bolus’ shear properties were evaluated. Flaxseed extract was selected as a closer model to imitate saliva, showing shear thinning behavior and relaxation times in agreement with the literature. Furthermore, residues decreased when flaxseed extracts were used, suggesting a lubrication effect. The properties influencing saliva lubrication such as viscosity and elastic properties depend heavily on sampling time and treatment methods. Thus, the need to develop a standardized model to be used in the simulation of in-vitro food oral processing. The natural salivary substitute proposed in this study can help improve the performance of in-vitro devices and could also be evaluated in clinical studies
An in vitro model to evaluate the effect of saliva lubrication during swallowing
No full textInternational audienceBy aging, the prevalence of age-related diseases and medical events increases. The prevalence of swallowing difficulties in patients with Parkinson’s disease is between 54% and 82%, and in patients with Alzheimer’s disease is 84%. The leading causes of these impairments are the perturbation of muscle coordination, the weakness and rapid fatigue of muscles, and the lack of saliva, also known as xerostomia, considered more a risk factor than a direct cause. Due to the high medicine intake recommended to these patients, side effects such as dry mouth can affect bolus formation and flow. This study develops an in vitro soft robotic tongue that simulates the interaction between the tongue and the palate when the bolus is transported along the oral cavity. Artificial saliva was used to evaluate bolus behavior in the presence and absence of oral lubrication. Bolus pressure against the palate, timings of bolus exiting the cavity, residues remaining after swallowing, and image analysis were assessed. There is a significant reduction of bolus pressure (6.56 kPa to 4.89 kPa) and oral residues (6.22 g to 4.92 g) when lubrication is mimicked. The evaluation of bolus behavior with and without lubrication shows that lubrication creates a cohesive bolus, while without lubrication, the bolus breaks, making an unsafety swallow.The lack of tools to evaluate and simulate swallowing disorders allows this study to provide a new and innovative perspective on how oral physiology during swallowing needs to be considered to assess food products
Ultrasound imaging assisted monitoring of the deformation of artificial tongues during compression and shear of food gels
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Development of natural salivary substitutes and evaluation of their rheological properties using an in vitro model
No full textInternational audienceSaliva is involved in complex and still partially understood processes during bolus formation: mixing, coating, dissolution, and breakdown of food particles. For these reasons, some studies are focused on mimicking its chemical or physical characteristics. This study aimed to create artificial saliva mimicking the rheological characteristics of human saliva and to evaluate its performance in an in vitro swallowing setup. A fluid imitating saliva rheology was produced from a flaxseed extract and diluted at 0.7% and 0.25% w/w. Shear viscosity was measured with a couette-geometry in a range of shear rates between 0.5 and 1000 s-1. The extensional properties that are characteristic of saliva were measured by capillary break-up extensional rheometry. The performance of this artificial saliva was also evaluated using a soft-robotic in vitro setup that simulates the interaction between the tongue and the palate when the bolus is transported during the oral phase of swallowing [1]. Apple puree was used as a model food to create boluses of 5 g. Two types of conditions were assessed; (i) in the presence (PAS) and (ii) absence (AAS) of artificial saliva. Timings of bolus out, residues remaining after swallowing, and image analysis were assessed in triplicate. Flow curves showed shear-thinning behavior between 0.5 and 1000 s-1, with a decrease of shear viscosity (Pa·s) ranging from 0.314 to 0.023 Pa.s. Similar values ranging from 0.326 to 0.0018 Pa.s are reported in human saliva flow curves [2]. Moreover, when lubricating, residues decreased by 43% after the first swallow and by 26% after the second swallow. The flaxseed extract proposed in this study to imitate saliva rheology can help improve the performance of in vitro devices and could also be evaluated in clinical studies as a salivary substitute.[1] Ramaioli, M., & Marconati, M. (2019). 9th ESSD Congress, 2019; Poster Session P1G. Dysphagia, 35(1), 133–205. [2] Wagner, C. E., & McKinley, G. H. (2017). Age-dependent capillary thinning dynamics of physically-associated salivary mucin networks. Journal of Rheology, 61(6), 1309–1326
Development of natural salivary substitutes and evaluation of their rheological properties using an in vitro model
No full textInternational audienceSaliva is involved in complex and still partially understood processes during bolus formation: mixing, coating, dissolution, and breakdown of food particles. For these reasons, some studies are focused on mimicking its chemical or physical characteristics. This study aimed to create artificial saliva mimicking the rheological characteristics of human saliva and to evaluate its performance in an in vitro swallowing setup. A fluid imitating saliva rheology was produced from a flaxseed extract and diluted at 0.7% and 0.25% w/w. Shear viscosity was measured with a couette-geometry in a range of shear rates between 0.5 and 1000 s-1. The extensional properties that are characteristic of saliva were measured by capillary break-up extensional rheometry. The performance of this artificial saliva was also evaluated using a soft-robotic in vitro setup that simulates the interaction between the tongue and the palate when the bolus is transported during the oral phase of swallowing [1]. Apple puree was used as a model food to create boluses of 5 g. Two types of conditions were assessed; (i) in the presence (PAS) and (ii) absence (AAS) of artificial saliva. Timings of bolus out, residues remaining after swallowing, and image analysis were assessed in triplicate. Flow curves showed shear-thinning behavior between 0.5 and 1000 s-1, with a decrease of shear viscosity (Pa·s) ranging from 0.314 to 0.023 Pa.s. Similar values ranging from 0.326 to 0.0018 Pa.s are reported in human saliva flow curves [2]. Moreover, when lubricating, residues decreased by 43% after the first swallow and by 26% after the second swallow. The flaxseed extract proposed in this study to imitate saliva rheology can help improve the performance of in vitro devices and could also be evaluated in clinical studies as a salivary substitute.[1] Ramaioli, M., & Marconati, M. (2019). 9th ESSD Congress, 2019; Poster Session P1G. Dysphagia, 35(1), 133–205. [2] Wagner, C. E., & McKinley, G. H. (2017). Age-dependent capillary thinning dynamics of physically-associated salivary mucin networks. Journal of Rheology, 61(6), 1309–1326
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