权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Evaluation of the difficulty in deglutition and the development of thickening agents for dysphagia

吞咽困难评价及吞咽困难增稠剂开发

基本信息

批准号：
16300237
负责人：
NISHINARI Katsuyoshi
金额：
$ 5.7万
依托单位：
OSAKA CITY UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2005
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16300237/
关键词：
electromyography palatoglossus muscle levator veli palatini muscle optimum volume oral phase pharyngeal phase Xanthan gum Minced food 口腔相咽頭相ビデオ嚥下造影検査法降伏応力のどごし

项目摘要

In the present work, rheological properties of various polysaccharides and commercially available thickening agents used in hospitals and homes have been studied. It was found that the mixtures of xanthan-xyloglucan and xyloglucan-gellan form a gel although each individual polysaccharide does not form a gel in dilute regime. Effects of the quantity of drinks, viscosity and yield stress of the mixture of contrast medium and thickening agent on the swallowing process was examined by videofluorography, and it was found that silent aspiration is induced when the viscosity is too low, and that the too high yield stress of the drinks tend to make remain the drinks on the vallecula.It is important to electromyographically clarify the aspect of regulation of the levator veli palatini and the palatoglossus muscles during transition from the oral to the pharyngeal phases during swallowing. When water was used as tested food, activity of both muscles changed in relation to swallowing volume in a … More range specific to each subject, which was determined on the basis of optimum swallowing volume individually. When liquid with relatively greater viscosity was used as a test food, swallowing volume was statistically changed in relation to change in viscosity. There was significant correlation between viscosity and swallowing volume. When viscosity of test food was changed, both muscle activities were significantly changed in relation to both viscosity and swallowing volume. Levator veli palatini muscle activity was correlated with changes in viscosity and swallowing volume with multiple correlation coefficients ranged from 0.795 to 0.869. However, the multiple correlation coefficients for palatoglossus muscle activity were ranged from 0.562 to 0.745. Therefore, it can be supposed that activity of the palatoglossus muscle could be regulated with other factors as well as two factors tested here.The relationship between the rheological properties of xanthan gum(0.6, 1.2, 2.0%) with different intrinsic viscosities(15.6, 16.0, 16.5, 20.0 dl/g) and the palatabilities of the minced carrots with the xanthan gum was examined by steady shear viscosity, dynamic viscoelasticity measurements, and sensory evaluation. Adding xanthan gum reduced the number and the time for chewing of minced carrots. The aged panel judged that minced carrots with xanthan gum (intrinsic viscosity : 15.6dl/g, concentration : 0.6%) were of better mouthfeel and easy to swallow than minced carrots without xanthan gum and cut carrots without xanthan gum. The age panel with full dentures judged that cut carrots were best to masticate, because minced carrots were too small to masticate. Less

在本工作中，研究了医院和家庭使用的各种多糖和市售增稠剂的流变性能。发现黄原胶-木葡聚糖和木葡聚糖-结冷胶的混合物形成凝胶，尽管每种单独的多糖在稀释状态下不形成凝胶。通过荧光显像考察了饮料量、造影剂和增稠剂混合物的粘度和屈服应力对吞咽过程的影响，发现粘度过低时，会引起无声吸出，而过高的屈服应力容易使饮料残留在小静脉上。在吞咽过程中，从口腔到咽相的过渡过程中，肌电图阐明提腭舌肌和腭舌肌的调节方面是很重要的。当水被用作测试食物时，两个肌肉的活动随着吞咽量的变化而变化，在一个特定的范围内，这是根据每个受试者的最佳吞咽量来确定的。当使用粘度较大的液体作为试验食物时，吞咽量随粘度变化有统计学意义。黏度与吞咽量有显著相关性。当测试食物的黏度改变时，肌肉活动与黏度和吞咽量的关系都发生了显著变化。提上腭veli肌活动与黏度和吞咽量变化相关，多重相关系数为0.795 ~ 0.869。舌舌肌活动的多重相关系数为0.562 ~ 0.745。因此，可以推测舌舌肌的活动可以受到其他因素的调节，以及这里测试的两个因素。通过稳态剪切粘度、动态粘弹性测量和感官评价，考察了不同特性粘度（15.6、16.0、16.5、20.0 dl/g）下黄原胶（0.6、1.2、2.0%）的流变性能与黄原胶胡萝卜肉糜的食性之间的关系。加入黄原胶减少了咀嚼胡萝卜碎的次数和时间。老年专家组认为，加入黄原胶的胡萝卜肉末（特性粘度：15.6dl/g，浓度：0.6%）比不加入黄原胶的胡萝卜肉末和不加入黄原胶的胡萝卜切块口感更好，易于吞咽。戴全假牙的年龄组认为切好的胡萝卜最适合咀嚼，因为切碎的胡萝卜太小而无法咀嚼。少