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

在目前的工作中，各种多糖和市售增稠剂在医院和家庭中使用的流变学性质进行了研究。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。通过视频荧光成像检查了饮料量、对比剂和增稠剂混合物的粘度和屈服应力对吞咽过程的影响，发现当粘度太低时诱导无声误吸，饮料的屈服应力太高，容易使饮料残留在谷上，因此，从肌电角度阐明提肌的调节是重要的腭帆和腭舌肌在吞咽过程中从口腔阶段过渡到咽阶段期间。当水被用作测试食物时，两种肌肉的活动都与吞咽量有关， ...更多信息 具体到每个对象的范围，这是根据最佳吞咽量分别确定的。当具有相对较大粘度的液体被用作测试食物时，吞咽量与粘度的变化相关地发生统计学变化。粘度与吞咽量呈显著相关。当测试食物的粘度改变时，肌肉活动与粘度和吞咽量都发生了显着变化。腭帆提肌活动与粘度和吞咽量的变化相关，复相关系数为0.795 - 0.869。而腭舌肌活动度的复相关系数在0.562 ~ 0.745之间。因此，可以推测，腭舌肌的活动除了受本实验所研究的两个因素的影响外，还可能受其他因素的影响。黄原胶流变学特性与其流变学特性的关系（0.6、1.2、2.0%），具有不同的特性粘度（15.6，16.0，16.5，20.0 dl/g），并通过稳态剪切粘度、动态粘弹性和感官评价研究了黄原胶对胡萝卜糜的适口性。添加黄原胶减少了咀嚼切碎的胡萝卜的次数和时间。老化小组判断，含有黄原胶（特性粘度：15.6dl/g，浓度：0.6%）的切碎的胡萝卜比不含黄原胶的切碎的胡萝卜和不含黄原胶的切碎的胡萝卜具有更好的粘性和易于吞咽。带全口义齿的年龄组判断切好的胡萝卜最好咀嚼，因为切碎的胡萝卜太小了，咀嚼不了。少

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