Development of food products based on gluten for the nursing of individuals with eating and swallowing disorders

开发基于麸质的食品，用于护理患有饮食和吞咽障碍的个体

基本信息

批准号：
14370629
负责人：
NOMURA Akiko
金额：
$ 3.9万
依托单位：
MEIRIN COLLEGE
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2004
项目状态：
已结题

项目摘要

The purpose of this study was to search for foods that are appropriate for dependent people with eating and swallowing disorders. To achieve this purpose, we investigated the following properties of foods : toughness, adherence, and aggregation.In the academic year 2002, we focused on gluten, which has high protein content, but is low in calories. We tried to separate from commercially available flour the two constituent proteins of gluten, gliadin and glutenin. However, we did not succeed in separating high-purity gliadin and glutenin.In the academic year 2003, we obtained from a food company glutenin and gliadin that were not of high purity and use them to produce various types of cookies by changing the blending ratio of these proteins. Consequently, we investigated the properties of these cookies and found out the blending ratio of glutenin and gliadin that was meeting the conditions for food recommended to dependent people with swallowing disorders.In the academic year 2004, referring to the results of the previous year, we increased the number of sample food types that we adjusted, measured their properties and then we confirmed their ease of mastication in a clinical trial. Moreover, we showed that oral functions and general condition of the dependent people are greatly influenced by the form of their meals.The results of this research were presented in part at the 15^<th> Annual Meeting of the Japanese Society of Gerodontology, the 10^<th> Annual Meeting of the Japanese Society of Dysphagia Rehabilitation, and the 3^<rd> Annual Meeting of the Scientific Society of the Meirin College.As a future project, we intend to develop instruments for oral care that can help in the rehabilitation of the eating and swallowing functions of people with a low degree of dependence.

这项研究的目的是寻找适合饮食和吞咽疾病的抚养人的食物。为了实现此目的，我们研究了食品的以下特性：韧性，依从性和聚集。在2002年，我们专注于麸质，该麸质具有较高的蛋白质含量，但卡路里含量较低。我们试图与麸质，麦醇溶蛋白和麸质蛋白的两种组成蛋白与市售面粉分开。但是，我们没有成功地分离高纯麦醇溶蛋白和麸质。 Consequently, we investigated the properties of these cookies and found out the blending ratio of glutenin and gliadin that was meeting the conditions for food recommended to dependent people with swallowing disorders.In the academic year 2004, referring to the results of the previous year, we increased the number of sample food types that we adjusted, measured their properties and then we confirmed their ease of mastication in a clinical trial. Moreover, we showed that oral functions and general condition of the dependent people are greatly influenced by the form of their meals.The results of this research were presented in part at the 15^<th> Annual Meeting of the Japanese Society of Gerodontology, the 10^<th> Annual Meeting of the Japanese Society of Dysphagia Rehabilitation, and the 3^<rd> Annual Meeting of the Scientific Society of the Meirin College.As a future project, we intend to develop instruments for口腔护理可以帮助康复的养成和吞咽功能较低。