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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患有饮食和吞咽障碍的受抚养人的食物。为了实现这一目的，我们研究了食品的以下特性：韧性、粘附性和聚集性。2002学年，我们重点研究了麸质，它的蛋白质含量高，但热量低。我们试图从市售面粉中分离出面筋的两种组成蛋白：麦醇溶蛋白和麦谷蛋白。然而，我们并没有成功分离出高纯度的麦谷蛋白和麦谷蛋白。2003学年，我们从一家食品公司获得了纯度不高的麦谷蛋白和麦谷蛋白，并通过改变这些蛋白质的混合比例，用它们生产各种类型的饼干。因此，我们对这些饼干的特性进行了研究，找出了麦谷蛋白和麦醇溶蛋白的混合比例，该比例符合推荐给患有吞咽障碍的人的食物的条件。在2004学年，参考前一年的结果，我们增加了调整的样本食品类型的数量，测量了它们的特性，然后在临床试验中确认了它们的咀嚼容易程度。此外，我们还发现，家属的口腔功能和一般状况很大程度上受其膳食形式的影响。这项研究的部分结果已在日本老年齿学会第15届年会上、日本吞咽困难康复学会第10届年会上以及明轮学院科学会第3届年会上发表。作为未来的项目，我们打算开发用于治疗口腔疾病的仪器。口腔护理可以帮助低程度依赖人群恢复进食和吞咽功能。