Clermont Auvergne University, INRA, UNH, Human Nutrition Unit, CRNH Auvergne, F-63000 Clermont-Ferrand, France.
Food Funct. 2018 Feb 21;9(2):1112-1122. doi: 10.1039/c7fo01628j.
In the elderly, masticatory function often presents failure in certain oral tasks due to impairment such as decline in muscular force, jaw or tongue motility, neuro-muscular coordination, tooth damage, malocclusion and saliva production. Great disparity is observed in the various and potentially cumulative oral declines that occur with ageing. Such difficulties may have an impact on food consumption and nutritional status. To obtain better understanding of the consequences of several oral deficiencies, a series of swallowable boluses were prepared in vitro with the AM masticator apparatus with normal and deficient programming. Physiological normal mastication (NM) was simulated using in vivo data from healthy subjects. Chewing deficiencies were reproduced by alteration of NM programming to perform different levels and combinations of force loss, lack of saliva and decrease in the motility of oral elements. Poultry meatballs were used as test-food. Particle size distribution in the food bolus was measured by sieving and rheological features (hardness, cohesiveness and elasticity) were assessed with a TPA test. Compared to the NM outcome, significant and gradual deterioration of the food bolus was observed and associated with alteration in force, saliva and motility. Combinations of several failures led to greater or cumulative deficiencies in swallowable bolus properties. For the elderly presenting a high prevalence of various oral injuries, tailoring textured food cannot be ignored as a solution for remedying deficiencies and favoring the formation of a safe-swallowable bolus, which is an essential vector of nutrients. Knowing the impacts of oral injuries on the food bolus is obviously a requisite for developing diet strategies, including nutritional items for specific populations.
在老年人中，由于肌肉力量下降、颌骨或舌运动障碍、神经肌肉协调性下降、牙齿损伤、错颌和唾液分泌减少等原因，咀嚼功能在某些口腔任务中常常出现障碍。随着年龄的增长，各种潜在的累积性口腔衰退现象差异很大。这些困难可能会对食物摄入和营养状况产生影响。为了更好地了解多种口腔缺陷的后果，我们使用 AM 咀嚼器设备体外制备了一系列可吞咽的肉丸，这些肉丸具有正常和缺陷编程。使用健康受试者的体内数据模拟了生理性正常咀嚼（NM）。通过改变 NM 编程来实现不同程度和组合的力损失、缺乏唾液和口腔元素运动减少，从而再现咀嚼缺陷。我们使用禽肉丸子作为测试食品。使用筛分法测量食物丸中的颗粒分布，并使用 TPA 测试评估流变学特性（硬度、内聚性和弹性）。与 NM 结果相比，观察到食物丸明显且逐渐恶化，并与力、唾液和运动的改变相关。几种失败的组合导致可吞咽丸性质的更大或累积性缺陷。对于存在多种口腔损伤高患病率的老年人来说，将质地改良的食物作为解决缺陷的方法不容忽视，因为质地改良的食物有利于形成安全可吞咽的丸，这是营养物质的重要载体。了解口腔损伤对食物丸的影响显然是制定饮食策略的必要条件，包括特定人群的营养项目。
