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

这项研究的目的是寻找适合有进食和吞咽障碍的依赖者的食物。为了达到这一目的，我们研究了食品的以下特性：韧性、粘附性和聚集性。在2002学年，我们专注于麸质，它蛋白质含量高，但卡路里含量低。我们试图从市售面粉中分离出面筋的两种组成蛋白，麦胶蛋白和谷蛋白。然而，我们没有成功地分离高纯度麦胶蛋白和谷蛋白。在2003学年，我们从一家食品公司获得了纯度不高的谷蛋白和麦胶蛋白，并通过改变这些蛋白质的混合比例来生产各种类型的饼干。因此，我们研究了这些饼干的特性，发现麸质蛋白和麦胶蛋白的混合比例符合吞咽障碍依赖者推荐的食物条件。在2004学年，我们参照前一年的结果，增加了调整后的样品食物种类，测量了它们的特性，然后在临床试验中确认了它们的咀嚼易用性。此外，我们还表明，依赖食物的人的口腔功能和一般状况受到他们的饮食形式的极大影响。本研究结果在日本老年医学会年会、日本吞咽困难康复学会年会和日本美林学院科学学会年会上部分发表。作为一个未来的项目，我们打算开发用于口腔护理的仪器，帮助低依赖程度的人恢复进食和吞咽功能。

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.