Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels
Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels
复制标题
挤压凝胶时最大自主舌压和凝胶机械性能对舌压产生的影响
DOI：
10.1016/j.foodhyd.2021.107323
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发表时间：
2022
影响因子：
10.7
通讯作者：
Ono Takahiro
中科院分区：
文献类型：
--
作者：
Murakami Kazuhiro;Hori Kazuhiro;Uehara Fumiko;Salazar Simonne E.;Ishihara Sayaka;Nakauma Makoto;Funami Takahiro;Ono Takahiro
软性食品，如凝胶，通常被用作护理食品，通常是用舌头加工（即挤压）咀嚼困难的老年消费者。然而，人们对挤压知之甚少，特别是个体舌头功能与挤压行为之间的关系，例如每次挤压周期的平均舌压（ATPS）和吞咽前的挤压次数。本研究的目的是从个体舌头功能和凝胶力学性能两方面来评估挤压行为。招募了14名健康的年轻人。使用0.1 mm厚的压力传感器片，用5个测点测量5 ml凝胶在4种不同断裂力和应变下的舌压。评估挤压过程中舌压的最大振幅、持续时间和面积、ATPS、挤压次数。最大自主舌压（MVTP）也被评估。统计分析四种凝胶挤压时舌压的差异。分析了MVTP、ATPS与挤压次数的关系。随着破裂力的增大，挤压凝胶的各项评价指标均有所增加。MVTP与ATPS呈正相关，与挤压次数呈负相关。此外，MVTP和凝胶的断裂性能与ATPS和挤压次数有关。这些结果表明，个体的舌头功能和凝胶的机械特性对挤压行为有影响，MVTP有可能作为选择可安全食用的保健食品的生物标志物。
Soft foods like gels, which are often used as care foods, are usually processed with the tongue (i.e, squeezing) by elderly consumers with chewing difficulty. However, little is known about squeezing, especially the relationship between individual tongue function and squeezing behavior, such as average tongue pressure per squeezing cycle (ATPS) and the number of squeezes until swallowing. The aim of this study was to evaluate squeezing behavior from both the aspects of individual tongue function and the mechanical properties of gels. Fourteen healthy young men were recruited. A 0.1-mm-thick pressure sensor sheet with five measuring points was used to measure tongue pressure when squeezing 5 ml of gels with four different fracture force and strain. Maximal amplitude, duration and area of tongue pressure during squeezing, ATPS, the number of squeezes until swallowing were evaluated. The maximal voluntary tongue pressure (MVTP) was also evaluated. Differences of the tongue pressure when squeezing four gels were statistically analyzed. The relationship between MVTP, ATPS and the number of squeezes were also analyzed. All evaluation items concerning squeezing gels increased as the fracture force increased. MVTP was positively correlated with ATPS and negatively correlated with the number of squeezes. Furthermore, MVTP and the fracture properties of gels were associated with ATPS and the number of squeezes. These results suggest that individual tongue function and the mechanical properties of gels have an influence on the squeezing behavior, and MVTP has potential as a biomarker for selecting care foods that can be safely ingested.
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影响因子：
3.2
作者：
Ishihara, Sayaka;Nakauma, Makoto;Kohyama, Kaoru
通讯作者：
Kohyama, Kaoru
影响因子：
4.4
作者：
Ikebe, Kazunori;Matsuda, Ken-ichi;Maeda, Yoshinobu
通讯作者：
Maeda, Yoshinobu
DOI：
--
发表时间：
2005
期刊：
影响因子：
--
作者：
Hori;K;et. al.;Ono T;小野高裕;Hori K;Tamine K;小野高裕;小野高裕;Barbezat C;Hori K;小野高裕;田峰謙一;Ono T
通讯作者：
Ono T
影响因子：
3.6
作者：
Morita, Koji;Tsuka, Hiroki;Tsuga, Kazuhiro
通讯作者：
Tsuga, Kazuhiro
咬合力和舌压对老年人口咽残留物的影响。
DOI：
--
发表时间：
2007
期刊：
Gerodontology 24
影响因子：
--
作者：
Ono;T;et. al.;Ono T
通讯作者：
Ono T