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Communication Dans Un Congrès Année : 2023

Natural salivary substitutes: rheological characterization and in-vitro swallowing performance

Résumé

Saliva is involved in complex and partially understood processes during food oral processing: bolus formation, clearance, and lubrication. Protein molecules called mucins, which have high viscosity, high elasticity, and strong adhesiveness are responsible for the lubrication effect of saliva. Aiding mastication and swallowing, and acting against wear between soft tissues and teeth. Consequently, salivary dysfunction could produce mucosa dryness, lack of salivation, and a decrease in salivary film thickness, causing difficulties in the whole course of food oral processing. This study aimed to create natural salivary substitutes mimicking the rheological characteristics of human saliva to control lubrication when using in-vitro devices. Seven models were developed containing extracts of chia seeds, flaxseed, and okra. Steady shear tests were done using a double couette-geometry in a range of shear rates between 0.5 and 1000 s-1 at 20 oC. Furthermore, the extensional properties were measured by capillary break-up extensional rheometry using a HAAKE CaBER 1 at room temperature. Shear viscosity and relaxation times were compared with human saliva rheological data from the literature. Afterwards, the model with closer rheological behaviors to saliva was evaluated in-vitro using a soft robotic setup. The setup simulates the interaction between the tongue and the palate when the bolus is transported during the oral phase of swallowing. Two types of conditions were assessed; (i) in the presence (lubricated) and (ii) absence (unlubricated) of the salivary substitute. Residues remaining after swallowing and bolus’ shear properties were evaluated. Flaxseed extract was selected as a closer model to imitate saliva, showing shear thinning behavior and relaxation times in agreement with the literature. Furthermore, residues decreased when flaxseed extracts were used, suggesting a lubrication effect. The properties influencing saliva lubrication such as viscosity and elastic properties depend heavily on sampling time and treatment methods. Thus, the need to develop a standardized model to be used in the simulation of in-vitro food oral processing. The natural salivary substitute proposed in this study can help improve the performance of in-vitro devices and could also be evaluated in clinical studies.
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Dates et versions

hal-04522977 , version 1 (27-03-2024)

Identifiants

  • HAL Id : hal-04522977 , version 1

Citer

Yurixy Bugarin-Castillo, Vincent Mathieu, Marco Ramaioli. Natural salivary substitutes: rheological characterization and in-vitro swallowing performance. Conference, IOP Food Physics, 2023, Palaiseau, France. ⟨hal-04522977⟩
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