唾液促进食品口腔加工,丸剂形成,吞咽,和感官知觉,除了有助于口腔健康和发声。老龄化,健康情感,多药是改变唾液生产的许多原因之一,修改咀嚼过程,食品浸渍率,反过来改变丸剂的特征,吞咽,和消化。在这项体外研究中,使用AM2咀嚼器装置,它复制咀嚼固体食物时发生的机械动作,并在各种口腔条件下产生逼真的食物丸,我们调查了唾液液特征的影响,即,composition,数量(从缺席到唾液过多),温度,和酶促作用,关于物理特性(即,粒度分布(PSD),Bolusmass,传统法国长棍面包的体外丸剂的唾液含量)。准备吞咽的长棍面包团显示平均d50值(按质量计的中值粒径)为4.1±0.4mm,唾液占最终丸剂质量的35%。口腔中没有唾液导致口腔处理不足,形成由极大的颗粒构成的面包丸(约80%的颗粒具有>7.1mm的尺寸),其可能不能被安全地吞咽。相反,唾液过多有利于面包的过度分解,导致面包丸由比健康唾液条件下形成的颗粒更小的颗粒构成(d50从4.1毫米降低到3.1毫米),具有较高的唾液含量(+10%)。另一方面,唾液液温度不影响PSD,d50,丸剂质量,或体外面包丸的唾液含量,然而,添加人类唾液α-淀粉酶,有利于粒度减小(d50降至2.6毫米)。因此,除了唾液和食物特性如硬度和水分含量之间的相关性,我们的发现表明,在面包咀嚼过程中口腔中存在的唾液液的数量和唾液α-淀粉酶的酶活性显着影响面包丸的粒度分布和液体含量,最终确定丸剂的物理性质,因此,可能影响随后的吞咽过程。
Saliva facilitates food oral processing, bolus formation, swallowing, and sensory perception, in addition to contributing to oral health and phonation. Ageing, health affections, and polymedication are among many causes altering salivary production, modifying the mastication process, the food impregnation ratio, and in turn altering the characteristics of the bolus, swallowing, and digestion. In this in vitro work, using the AM2 masticator apparatus, which replicates the mechanical actions taking place while chewing solid foods and produces realistic food bolus in various oral conditions, we investigated the effect of salivary fluid characteristics, i.e., composition, quantity (from absence to hypersalivation), temperature, and enzymatic action, on the physical characteristics (i.e., particle size distribution (PSD), bolus mass, salivary fluid content) of in vitro boluses of Traditional French baguette. A ready-to-swallow bolus of baguette displayed on average a d50 value (median particle size by mass) of 4.1 ± 0.4 mm, with saliva fluid constituting ∼ 35 % of the final bolus mass. The absence of saliva in mouth led to a deficient oral processing, forming bread boluses constituted by extremely big particles (ca. 80 % of particles had a size > 7.1 mm) that likely cannot be swallowed safely. On the contrary, an excess of saliva favoured an excessive breaking down of bread, leading to bread boluses constituted by smaller particles than those formed under healthy salivary conditions (d50 decreased from 4.1 mm to 3.1 mm), having a higher salivary fluid content (+10 %). On the other hand, the salivary fluid temperature did not affect PSD, d50, bolus mass, or salivary fluid content of in vitro bread boluses, however, the addition of human salivary α-amylase did, favouring particle size reduction (d50 decreased to 2.6 mm). Therefore, beyond the correlation between bolus hydration by saliva and food properties such as hardness and moisture content, our findings indicate that the quantity of salivary fluid present in the oral cavity and the enzymatic activity of salivary α-amylase during bread mastication significantly influence both the particle size distribution and the fluid content of bread boluses, ultimately determining the physical properties of the bolus and, therefore, potentially impacting the subsequent swallowing process.