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This is a review of mucus, and its principal component, mucins, in oral processing; it examines oral processing from the viewpoint of mucins being integral functional constituents of the food after the latter's insertion into the mouth. Under this light, mucins are treated as an omni‐present functional ingredient. The chemical physics of the bolus formation is examined, focused on the role of mucins in the process. The colloidal and rheological aspects of hydrocolloids–mucin systems are subsequently examined, highlighting the role of the oral glycoproteins in complex food models and complex foods. Following the physicochemical and mechanical description of the topic, mucus is examined as a determinant of a food's sensory attributes. Its role in oral sensations such as astringency is reviewed, with a special focus on phenol–mucin interactions. The effect of mucus on the perception of saltiness is then reviewed, and the ensuing strategies for structurally‐based reduction of salt are considered. The review critically discusses the challenges and opportunities that emerge from the above, highlighting the role of mucins and their effect on food function. [ABSTRACT FROM AUTHOR]

To achieve the scale development of rare earth electrolytic cells and to improve their current efficiency and life cycle, a bottom cathode rare earth electrolytic cell was put forward. The flow fields of a conventional vertical cathode rare earth electrolytic cell (CVCEC) and a bottom cathode rare earth electrolytic cell (BCEC) were simulated by a multiphase flow model. The VOF model was used to simulating the flow fields of the two types of cells. The simulation results indicate a strong fluid circulation flow between the cathode and anode in the CVCEC, which enhances the convective mass transfer and also affects the trajectory of rare earth metals. The fluid flow between the cathode and anode is relatively gentle for the BCEC, and the possibility of secondary oxidation of rare earth metals is very low. It is speculated that the electrolytic current efficiency of the BCEC is higher. To prove the speculation based on the flow field simulation results, electrolysis experiments were carried out on two types of electrolytic cells. The results show that the current efficiency of the BCEC is about 10 pct higher than that of the CVCEC, which confirms that the BCEC can significantly improve the current efficiency. [ABSTRACT FROM AUTHOR]

This paper presents the synthesis and characterization of Al-0.35Cu-0.18Sc-0.06Zr alloys, possessing remarkable electrical and mechanical properties. Specifically, the electrical conductivity and tensile strength of this alloy are reported to reach 60.4%IACS and 169.46 MPa, respectively. The electrical conductivity combined with Wiedemann–Franz law was calculated for Al-0.35Cu-0.18Sc-0.06Zr alloys thermal conductivity as showing excellent thermal conductivity. Microscopic analysis shows that a large number of fine "bean-petal" shaped Al3(Sc, Zr) particles, i.e., the second phase, were diffusely distributed in the alloy. These particles are highly cohered with the matrix, resulting in small and shallow toughness dimples at the tensile fracture. Due to the low diffusion coefficient of Zr element, the growth rate of precipitated second phase particles can be effectively reduced, which leads to forming Al3(Sc, Zr) phase with Zr-rich shell and improving the intrinsic coarsening property of Al3Sc phase. The Al3(Sc, Zr) second phase exhibits a large surrounding strain of approximately 2.5%, resulting in a significant elastic strain field that inhibits dislocation movement, thereby increasing alloy strength. Furthermore, the heat resistance test results show that the alloy can operate steadily at 503 K for up to 350, 400 h. [ABSTRACT FROM AUTHOR]

The effects of curing agents n‐octylamine (OA) and m‐xylene diamine (MXDA) on the mechanical and memory properties of E51 epoxy resin (EP) are investigated in this work. The curing mechanism and thermal stability of OA and MXDA with EP are also investigated via Fourier‐transform infrared spectroscopy and thermogravimetric analysis, the influence of curing agent ratios on the thermo‐dynamic mechanical properties of EP are investigated through dynamic thermo‐mechanical analysis, and the relationship between the storage modulus, the hysteresis phase angle and the temperature are constructed. Moreover, the cross‐linking densities of the EP with different curing agent ratios are calculated using Archimedes's method. Besides, the effects of different proportions of curing agents on the mechanical properties of EP are studied. The results show that with the increases of MXDA ratio, the phase transition temperature, crosslink density, recovery temperature, recovery rate, the tensile strength, tensile modulus, strain strength, and strain modulus are enhanced, however, the hysteresis phase angle MXDA ratio and the tenacity decrease. Finally, the shape memory mechanism of E51 is discussed. [ABSTRACT FROM AUTHOR]

To explore the feasibility of Si and Pb recovery from high‐calcium zinc extraction residues via alkali roasting, NaOH molten roasting is performed and the reaction process is discussed. Under the optimal reaction conditions—residue–alkali ratio of 1:5.0, reaction time of 1.75 h, and reaction temperature of 500°C—the Si and Pb extraction ratios remained stable at 74.00% and 40.00%, respectively. The X‐ray diffraction patterns of the specimens roasted at different temperatures indicated that the main factor affecting the extraction process was the presence of Na2CaSiO4, Ca2PbO4, and quartz. Further, the phase transformations and reaction processes of Si and Pb were determined. In the final phases, the specimen roasted at 550°C included quartz, Na4SiO4, Na2CaSiO4, Ca2PbO4, and Na2SO4. The kinetics data calculated using the unreacted shrinking core model showed that the roasting process followed a mixed control mechanism with an apparent activation energy of 16.99 kJ · mol−1. [ABSTRACT FROM AUTHOR]

Breakage of food influences eating experience and sensory perception. The aims of the study were to identify an appropriate breakage index and to develop an in vitro method for predicting the ease of oral breakage of nuts. Kernels of five types of nuts were fragmented in vitro using a texture analyzer and 12 subjects therefore performed molar bites. In addition, peanuts were differently roasted (over 0, 15, 25, and 35 min) to vary texture within the same nut type. Projected particle areas were determined using imaging. Two Breakage Indices were compared (1) BI‐I, the difference, after and before fragmentation, in square root values of ratios between total projected area and volume [Agrawal et al., 1997, Archives of Oral Biology, 42(1), 1–9], and (2) BI‐II, the ratio of the total projected area after and before fragmentation. BI‐II gives a stronger linear regression than BI‐I between in vivo and in vitro index values for different types of nuts; Pearson's r = 0.834 versus 0.499 (12 subjects with all data pooled). Using BI‐II, a subject's regression result in fragmentation tests with differently roasted peanuts was as strong as when testing different nut types: Pearson's r = 0.984 versus 0.964. Since the range of the in vitro BI‐II values was 5.5 times smaller in the peanut tests, the finding of a similarly strong regression indicates a high sensitivity of BI‐II to detect differences in food texture. BI‐II is useful for food industry to determine how easily solid foods break down and thereby compare the potential of flavor release between foods during chewing. [ABSTRACT FROM AUTHOR]

Waterborne epoxy resins have been extensively applied to industries as green paints. However, waterborne epoxy resins are affected by several issues. To enhance their mechanical properties and corrosion resistance, we added nanotitanium‐based hybrid materials (NTH), and methyl methacrylate (MMA)/nitrile rubber (NBR)/graphene oxide (GO) to waterborne epoxy resin. The researchers suggest that adding NTH and MMA/NBR/GO can well modify waterborne epoxy resin. Upon addition of 6 wt.% NTH and 1 wt.% MMA/NBR/GO (2‐1 coating), scanning electron microscopy imaging shows that the coating is flat, with no evident crevices. Fourier‐transform infrared spectroscopy results indicate that compared with the case in which either NTH or MMA/NBR/GO is added, the coating is denser when both fillers are added. The mechanical properties were also investigated, and the results demonstrate that the coating displayed a pencil hardness rating of "2H" and achieved a grade of "0" in terms of adhesion, respectively. Additionally, the coating's anticorrosion performance was evaluated through electrochemical tests. Tafel tests and electrochemical impedance spectroscopy tests reveal that the 2‐1 coating possesses superior corrosion resistance with respect to the other coatings. Additionally, after a neutral salt spray test lasting 1440 h, the surface of the coating showed no signs of corrosion according to salt spray tests. Finally, the anticorrosion mechanism is discussed. [ABSTRACT FROM AUTHOR]

Objective To explore the relationship between obstructive sleep apnea (OSA) and male infertility (MI) and evaluate the potential causal effect of OSA on MI through a two-sample Mendelian randomization (MR) analysis. Methods Two-sample MR analysis was conducted using genome-wide association study (GWAS) data, including 25 062 cases of SA, 172 050 cases of snoring, and 313 372 controls, as well as summary data extracted from FinnGen for male infertility (1 271 cases and 119 297 controls). The primary analytical method was the inverse variance-weighted (IVW) approach, supplemented by MR-Egger regression, weighted median, simple mode, and weighted mode to provide additional evidence corroborating the IVW results. Tests for horizontal pleiotropy and heterogeneity were performed to ensure result stability. Results There was no substantial evidence supporting an association between OSA and MI incidence using the IVW method (OR = 1. 617, 95% CI- 0. 823-3. 177, P = 0. 163). The result of MR-Egger, weighted median, simple mode, and weighted mode methods were consistent with the results of the IVW method. Conclusion The large MR analysis indicated that obstructive sleep apnea may not be causally associated with a risk of male infertility. [ABSTRACT FROM AUTHOR]

Objective To explore medication rules of traditional Chinese medicine in the treatment of teratozoospermia based on clinical literature data mining for providing guidance methods for teratozoospermia treatment. Methods Clinical literatures on teratozoospermia treatment with traditional Chinese medicine from database establishment to December 31,2022 were retrieved and collected from the database of CNKI, Wanfang and VIP. SPSS and Excel were used for data mining to summarize the clinical medication rules of teratozoospermia. Results A total of 101 related literatures were initially retrieved, and 57 clinical literatures were ultimately obtained, including 64 prescriptions containing 145 kinds of traditional Chinese medicine. Eight syndrome elements were extracted, mainly including essence deficiency, blood stasis, damp-heat and yin deficiency. The disease mainly located in kidney, spleen and liver. Cuscuta chinensis and Lycium barbarum were the most common clinical drugs, and the main drugs were tonic drugs. The property of the drug was warm and mild, the taste of the drug was mainly sweet, and the meridian tropism was mainly in the kidney, liver and spleen. Association rule analysis showed that there were 8 pairs of combinations with high correlation strength, and the results of hierarchical cluster analysis revealed 3 categories. The network visualization of association rules indicated that the core drugs included 16 kinds such as dodder, wolfberry fruit, cornus officinalis, prepared rehmannia root, etc., and the compatibility correlation between drugs was high. Conclusion The basic pathogenesis of teratozoospermia is essence deficiency and kidney deficiency, damp-heat descending and blood stasis blocking collaterals. The main treatment is to tonify deficiency, clear heat, remove dampness and activate blood circulation. [ABSTRACT FROM AUTHOR]

As the elderly population is growing at a fast pace, China has become the top one with the world's largest population of elderly people. Aging is often accompanied by deterioration of the oral physiology and eating capabilities, resulting in loss of appetite and decrease of food intake. As a result, the nutritional, physical and mental health status of these older adults is at stake. Therefore, how to design more age-friendly food products with textural and nutritional improved properties is the key challenge in food industry. However, in China, the food industry focusing on age-friendly food is still in a very early stage and the supply of special food is far from meeting the need of elderly people. The aim of this review was expected to discuss the current research progress of special foods for the elderly and the dietary needs of the elderly, and to propose food design strategies of special foods for the elderly in terms of nutrition, texture, packaging, and labeling. Moreover, this review was focused on the research area of food oral processing and the application of modern new food processing technology to provide potential approaches for better designing special foods for the elderly in China. [ABSTRACT FROM AUTHOR]

Metal–organic framework-derived carbon-based materials have shown significant potential in advanced oxidation processes. However, mass production of MOFs is still limited mainly due to non-economic, non-green, and complex synthesis methods. This study reports thermal-assisted ball milling as a novel method for the green and efficient synthesis of MOF-235 compared with the solvothermal method. Lamellar metal-free porous carbon was obtained by pyrolysis of MOF-235 and HCl etching to avoid secondary pollution from metal leaching in activating persulfate for thiocyanate degradation. The effect of pyrolysis temperature on the structural characteristics and catalytic performance of MOF-235-derived porous carbon was investigated. The results demonstrated that the porous carbon derived from pyrolysis of MOF-235 at 650 °C with a larger specific surface area (831.48 m2 g−1) and a higher sp2-hybridized structure (70.3%) exhibits superior catalytic activity in persulfate activation, as evidenced by 99.9% degradation of thiocyanate within 15 min with 0.4 g L−1 catalyst and [Na2S2O8] : [SCN−] = 6.0 at ambient pH (5.5). The thiocyanate degradation experiments and mechanism studies revealed that the dominant pathways were the singlet oxygen-mediated non-radical oxidation and electron transfer processes. Finally, a possible mechanism of persulfate activation on metal-free porous carbon was proposed. This work provides thermal-assisted ball milling as a feasible method for the synthesis of MOF-235 and also discusses the promising application of the derived carbon for persulfate activation in wastewater treatment. [ABSTRACT FROM AUTHOR]

Food texture is a collective term for all texture‐related features of a food product. A comprehensive description of food texture is therefore practically challenging due to too many parameters that are associated simultaneously with the food. Using every day, non‐technical (layman's) language, we attempt in this work to rationalize the different dimensions that contribute to the texture of foods, and we explain the rheological reasons behind the concept. For solid foods, three dimensions are identified being the "hard–soft," "strong–weak," and "brittle–plastic." For liquid foods, three further dimensions are suggested, being "elastic–viscous," "thick–thin," and "shear thinning–shear thickening." As these dimensions are bipolar, for foods where any of the dimensions are not relevant, we conceive that dimension takes on a zero value, aligning at the center of the scale. [ABSTRACT FROM AUTHOR]

Eating capability (EC) is a term used to represent individual's ability in food consumption. Consumers with weakened capabilities of eating and drinking may suffer various difficulties during food oral processing. Sometimes specific environmental conditions may also create difficulties of food consumption. Eating difficulty may lead to aspiration, coughing, choking and other health risks. Therefore, foods specially designed according to consumer's EC are required imperatively in order to ensure safe eating. It is now generally accepted that proper evaluation of EC is very meaningful not only in helping dietary selection to special consumers, but also in guiding food industry in texture design of special food. Unfortunately, no appropriate method and/or technique is currently available for such purpose and texture grading of special food becomes groundless. Therefore, this review aimed to provide new directions and new thinking to the food industry in designing foods for special consumers, by summarizing various health risks of eating and drinking. A concept of 'Eating Safety' was specifically proposed. Furthermore, it was hoped that the review would give useful guidelines to the food industry in establishing texture standard and designing texture of special food. [ABSTRACT FROM AUTHOR]

While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral–nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral–nasal route. Then, the "smelling" of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be "smelled" via the ortho route. The "smell" of sucrose is very different from its taste and the "smell" of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers' noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral–nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing. [ABSTRACT FROM AUTHOR]

The sperm DNA fragmentation index (DFI) is an objective indicator of male fertility. Currently, effective treatments for high sperm DFI are limited and traditional Chinese medicine (TCM) has certain advantages in this aspect. Yishen Tongluo formula (YSTL), a TCM formula, has been found to reduce DFI in patients. To better understand the mechanisms underlying its activity, we used transcriptomics and proteomics to analyse the potential target gene YSTL repairing tripterygium glycosides (TGs)‐mediated sperm DNA damage in rats, followed by validation analyses using RT‐qPCR and western blotting, which showed that relative to the control group, DFI was markedly elevated in the TGs group, but markedly lower in the YSTL group relative to the TGs group. KEGG pathway analysis of 119 differentially expressed genes and 158 DEPs identified using trend analysis revealed that they were enriched for apoptosis and base excision repair at the transcriptomic level and for microRNAs in cancer and complement and coagulation cascades at the proteomic level. Ttr and Pnpla2 were identified as potential target genes for YSTL. Our data show that YSTL can protect rat sperm DNA from TGs‐induced damage, which may be related to apoptosis, DNA repair and other pathways, and the possible target genes are Ttr and Pnpla2. [ABSTRACT FROM AUTHOR]

The prevalence of varicoceles in male infertility is increasing; however, the exact mechanism is unknown, and no direct studies of varicose spermatic veins have been conducted. Three patients with varicocele infertility were included to explore the possible factors that cause varicocele infertility, and varicose and nearby normal veins were harvested by varicocelectomy. RNA sequencing was performed on six vascular samples, followed by Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway analyses of the screened differential expressed genes which were validated by quantitative reverse transcription‐polymerase chain reaction. The genomes of the patients were analysed using next‐generation sequencing to screen for genetic factors behind varicocele infertility. 1171 genes were upregulated and 2772 were downregulated in varicose spermatic veins compared with those in normal veins. These genes were significantly enriched in the alcohol consumption pathway. HIST1H4C, HIST1H4F, HIST1H4K, TM9SF1, and TMEFF1 were significantly differentially expressed. The genomic results identified patients with mutations in CFTR, NANOS1, SRCAP, GATA4, GCM2, TUBB1, ALDH7A1, ANTXR1, and MAP3K1. In conclusion, our results indicated that Alcohol consumption may be a cause of varicoceles. Mutations in certain genes, such as CFTR, may be a cause of male infertility due to varicoceles. [ABSTRACT FROM AUTHOR]

Thickened fluids are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). International Dysphagia Diet Standardization Initiative (IDDSI) developed a standardized terminology and description for texture‐modified foods and thickened fluids to allow dysphagia patients to receive the correct consistency of food/drink. Syringe flow test and fork drip test are suggested by IDDSI to identify the drink category (IDDSI Levels 1–4). These practical methods are widely welcomed by carers and patients because of their simplicity. However, these methods are not most feasible for industrial applications, where objective measurements are required for industry for the purpose of quality control of such products. Therefore, our aim in this work was to develop quantitative and objective measurements that best describe IDDSI level category for use as an objective framework. Two measuring techniques, syringe flow test and fork drip test, recommended by IDDSI were evaluated in two different sets of experiment. Participants were recruited to categorize fluid samples of known texture parameters using syringe flow test and fork drip test techniques. The apparent stress measured from Ball‐Back Extrusion (BBE) technique for each of the fluid category (IDDSI Levels 1–4) was calculated. Bands of apparent stress for each of the fluid category were developed from two measuring techniques, syringe flow test and fork drip test. An inconsistency was observed between these two measuring techniques for IDDSI Level 3 fluid due to different dominating factors in the two tests. However, we proposed to combine the results from the two experiments to develop a quantitative range for each IDDSI Level as objective complements to the IDDSI Framework. Thickened fluid manufacturers are encouraged to follow the proposed guidelines presented once they are clinically validated and use them fine‐tune their products, thus enhancing the safety of individuals with dysphagia. [ABSTRACT FROM AUTHOR]

Texture‐modified foods and thickened fluids play a major role in clinical treatment for individuals who suffer from swallowing difficulties (known as dysphagia). International Dysphagia Diet Standardization Initiative (IDDSI) developed a standardized terminology and description for texture‐modified foods and thickened fluids to allow dysphagia patients to receive the correct consistency of food/drink. While the IDDSI framework provides a consistent texture description (Levels 0–7) and is widely accepted as an international standard, testing and assessment of IDDSI texture level are qualitative in nature and subjective in manner. These methods were proposed primarily for use by frontline carers, but are not most ideal for industrial purposes of quality control of such products. Therefore, the main aim of this work was to develop a quantitative instrumental method that best describes IDDSI levels as an objective framework. A set of test samples, including commercially available instant mashed potato, baby rice cereal, and cooked potato cubes of varying texture, were prepared. Two IDDSI measuring techniques, fork pressure test and spoon tilt test, were used to evaluate texture grades of these samples. Puncture and compression tests based on texture analyzer were used to assess cohesiveness, adhesiveness, firmness, and hardness for each food category (Levels 4–7). Thresholds of cohesiveness and adhesiveness, as well as bands of acceptable firmness and hardness for each food category were clearly identified and are proposed as objective complements to the IDDSI framework. [ABSTRACT FROM AUTHOR]

Magnesiothermic reduction reaction (MRR) is an effective method to synthesis Si nanoparticles. In this paper, the impact of the heat effect on products phase composition and histomorphology were investigated by real-time temperature monitoring deeply and comprehensively. It was found that the MRR onset temperature is about 465 °C, and the system temperature rose sharply at 535 °C until 1270 °C. Fortunately, the peak temperature decreases to 792 °C with adding NaCl. The radial concentration gradient of Mg vapor inside porous SiO2 would lead to an inhomogeneous reaction. That is, the Mg2Si and MgO are generated at the outer layer as Mg vapor is supersaturated, while Si and MgO are formed at grain inside the SiO2 aggregate. After the disappearance of the Mg phase (approximately 30 min), the system temperature remained consistent with the set value. It takes about 8 h to reconvert the newly generated Mg2Si into Si, with a yield of up to 92%. Our work successfully prepared the spherical Si nanoparticles, which average grain size increased from 25 nm to 40 nm with the extended reaction duration. [ABSTRACT FROM AUTHOR]

Moreover, compared to HC, no cytokines were differentially expressed in the saliva of AP SB Clus1 sb , while in AP SB Clus2 sb vs. Multiplex cytokine analysis showed that the cytokines that could differentiate the 2 groups were MIP-1 ( I q i = 0.06) and FGF-basic ( I q i = 0.08), two mediators shown to be involved in the development of airway inflammation and allergic respiratory diseases (Figure 1C and Figure S1). (C) Salivary multiplex cytokine analysis: Th1/Th2/Th17 cytokines and other cytokines that differentiated the two groups. [Extracted from the article]

Due to the problematic degradation properties of plastics, the decomposition of plastic results in the formation of numerous microplastics (MPs), less than 5 mm in diameter. These MPs enter the soil and the ocean, eventually passing through the air, water, or food chain back to the human body and harming human health. In the last 80 years, male semen analysis parameters have shown a significant decline for unknown reasons, speculated to be caused by pollutants. No studies examined the relationship between human MP exposure and male infertility. In this article, we reviewed the relevant animal experimental research literature in recent years and calculated that the minimum human equivalent dose of MPs leading to abnormal male semen quality is 0.016 mg/kg/d. The literature comparison found that MP exposure in Japan and South Korea was close to this value. These results suggest that MPs can affect male semen quality and that MPs may significantly impact male fertility. [ABSTRACT FROM AUTHOR]

Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub‐qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin–salivary protein complexes. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory perception of Huigan from trained panelists. This work was further designed to investigate how the effect of tea consumption on the rate of saliva secretion and its functional properties including total protein content of saliva (TPC), salivary α-amylase (AMY) and lipase activity (LP). A quartz crystal microbalance with dissipation monitoring (QCM-D) was applied to reveal the adsorption behavior of human whole saliva and how the salivary film is affected by the presence of tea compounds. Results showed a significant positive correlation among TPC, LP and Huigan intensity for subjects who are Huigan-sensitive. Compared to the desorption of salivary film, the desorption of saliva-EC/EGC (epicatechin/epigallocatechin) mixture from the gold surface by QCM-D observation showed a significant effect on Huigan intensity in sensitive group when comparing to the salivary layer (blank). [ABSTRACT FROM AUTHOR]

BACKGROUND: The human tongue is important in the oral processing of food and in sensory perception. Tongue topography could influence delicate differences in sensory perception. It is hypothesized that tongue surface roughness could alter oral lubrication status and affect perception of smoothness. Fifteen participants with varying levels of tongue surface roughness were recruited and tested. Participants' in situ oral lubrication status without and after consumption of fluid food (milk with varying fat content and maltodextrin solutions with different shear viscosities) was measured. Participants' smoothness sensory scores were also recorded. RESULTS: The in situ friction coefficient (0.299–1.505) was significantly positively correlated with tongue‐surface roughness (54.6–140.0 μm) in all types of test fluid samples across participants. Oral lubrication was significantly decreased when participants consumed the test fluid samples compared with no liquid food consumption, for all test fluid sample types (P < 0.05). No significant differences in in situ friction coefficient were found after participants consumed different test fluid samples, and this was mainly attributed to the limited quantities of fluid residuals in the oral cavity after expectoration. Participants whose tongue surface roughness differed did not exhibit significant differences in smoothness perception with different test fluid samples. CONCLUSION: Tongue surface roughness has a strong impact on in situ oral lubrication, and fluid food intake reduces in situ oral lubrication significantly. Saliva film and tongue surface roughness might play greater roles in oral lubrication and smoothness sensory perception if fluid is expectorated after consumption. The association between oral physiology and texture perception still needs further elucidation. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Featured Application: The present study analyzes pungency stimuli during mastication and after swallowing through three perspectives: oral processing, sensory perception and emotion detection. Results may be used by food scientists in understanding different effects that occur while consuming pungent food. Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity. [ABSTRACT FROM AUTHOR]

Summary: Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub‐qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub‐quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication. [ABSTRACT FROM AUTHOR]

Textural properties of a food not only influence consumers' sensory preference of the product but also more importantly influence the strategy of food oral manipulation. Availability of reliable instrumental techniques has always been sought by food industry for proper assessment of food texture both in lab and online quality control. In this work a set of ball back extrusion (BBE) geometries with various ball/cup diameters (38/40, 35/40, 31.5/40, 24.5/28, all in mm) have been assessed as a fixture of a standard texture analyzer for flowability and consistency test of fluid foods. The feasibility of the new design has been tested against plate back extrusion (PBE), a current standard, for a set of fluid food materials (3 near Newtonians and 2 non‐Newtonians). Pressing force and apparent maximum stress were used to quantify the flowability of fluid materials. It was observed that both techniques were able to reflect the rheological nature of the samples and were able to distinguish flowability for both Newtonian and Non‐Newtonian fluids. However, the new design shows advantages against the plate back extrusion with much improved stability. Results show that BBE could replace the conventional plate‐back extrusion to evaluate the flow properties of fluid foods in an industrial environment. The geometries of 35/40 or 24.5/28 ball/cup diameters (aspect ratio 0.875) were shown to give most satisfactory performance. The device is specifically suitable for texture classification of fluid foods for dysphagia management. [ABSTRACT FROM AUTHOR]

A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes employed to describe different methodologies. Standardisation of terms is essential to allow comparisons among different studies. This article was aimed to provide a consensus concerning the terms, definitions and technical methods generally reported when evaluating masticatory function objectively and subjectively. The consensus is based on the results from discussions and consultations among world‐leading researchers in the related research areas. Advantages, limitations and relevance of each method are also discussed. The present consensus provides a revised framework of standardised terms to improve the consistent use of masticatory terminology and facilitate further investigations on masticatory function analysis. In addition, this article also outlines various methods used to evaluate the masticatory process and their advantages and disadvantages in order to help researchers to design their experiments. [ABSTRACT FROM AUTHOR]

Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management. [ABSTRACT FROM AUTHOR]

A rapid, sensitive, and reliable liquid chromatography‐tandem mass spectrometric method was developed to quantify ipatasertib in dog plasma. The dog plasma sample was deproteinated by using acetonitrile with ulixertinib as an internal standard followed by separation on a Spursil C18‐EP column with a gradient mobile phase comprising 2 mM ammonium acetate containing 0.1% formic acid and acetonitrile. Positive ion electrospray was used, and multiple reaction monitoring transitions were m/z 458.2 > 387.2 for ipatasertib and m/z 433.1 > 262.1 for the internal standard. The developed method was validated with a linear range of 0.3–1500 ng/mL, and with correlation coefficient greater than 0.9989. The lower limit of quantification was 0.3 ng/mL. The intra‐ and inter‐day precision ranged from 3.58 to 14.32%, whereas the intra‐ and inter‐day accuracy was in the range of −2.50–13.25%. No carry‐over and matrix effects were observed under the current conditions. The extraction recovery was demonstrated to be greater than 85.43%. Ipatasertib was stable during the storage, processing, and determination. The validated assay was further successfully applied to a pharmacokinetic study of ipatasertib in dogs after oral and intravenous administrations. The bioavailability of ipatasertib was determined to be 19.3%. [ABSTRACT FROM AUTHOR]

The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering sensation in the mouth, which is related to the "structure" or "body" of red wines. However, these last descriptors, as structure or body, are perceived during wine tasting and commonly related to wine viscosity. To address these differences on sensory response, we hypothesize that tannin–protein interactions could be a key factor involved in the viscosity of red wines/saliva mixtures, just as they are for astringency. We used a rheological method to study the impact of tannin–protein interaction on the viscosity of model wine‐saliva systems. Mixtures of model saliva based on mucin and typical astringent compounds, as commercial tannins and gallic acid, were evaluated for their rheological behavior. The viscometric flow of the fluid mixtures was determined, and subsequently, the viscosity was evaluated at a shear rate of 60 s−1. It was observed that red wines/saliva mixtures exhibit non‐Newtonian flow and ascending tannin doses led to an increase in the apparent viscosity. Nephelometric analysis demonstrate that tannin‐mucin aggregates were formed, which suggests that these complexes were potentially responsible for the viscosity increases, modifying the rheological behavior of these mixtures. Results from this work propose that tannin–protein interactions are also involved in the underlying mechanism of thickness perception of red wines and rheology could be a complementary instrumental technique for wine mouthfeel characterization. [ABSTRACT FROM AUTHOR]

Oil/fat perception is an important subject of food science research. Various scientific theories have risen over the years about the mechanisms of oil/fat perception, but fundamental knowledge is still lacking. In particular, the dominating sensory cue(s) eliciting oil/fat perception is still up to debate in literature. In this study, 30 participants were recruited to test six samples (three natural oil/fats and three constituted) using three senses (smell, taste, and tactile). Responses showed that natural oil/fats were perceived as such with multimodal way of sensing. Texture and aroma cues played a bigger role compared to taste. Our findings suggest that aroma and texture and multimodal sensation are the mechanisms of oil/fat detection, while taste alone did not illicit sensations of oil/fat. Practical Applications: Information provided here deals with contribution of different senses to six model compounds, giving new insight for human oil/fat perception. We consider these findings important for food scientists working in academia and industry alike. In order to keep consumer sensory satisfaction, food containing oil/fat must be designed to elicit preferable sensory responses. Our experiments were on model compounds, but when dealing with other food types either emulsions or liquid food matrices containing fat will be perceived in a similar manner. [ABSTRACT FROM AUTHOR]

Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth‐coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess. [ABSTRACT FROM AUTHOR]

A test using a solid food is relevant to measure chewing ability (CA) as (a) it includes an integrated functioning of all oral structures involved, (b) an impairment of chewing a solid food causes inevitably diet restrictions, and (c) chewing efficiency (CE) can easily be defined. CE is the number of chewing cycles, N(1/2‐Xo), needed to attain a particular chewing outcome (a median particle size, X50, which is half the initial particle size Xo) whereas chewing performance (CP) is a state of chewing outcome (X50) at an arbitrary number of chewing cycles. The use of CE is preferable for CA because inter‐subject ratios are constant regardless of the initial conditions of the test food. Furthermore, the inter‐subject variation is two times larger for CE values than for CP ones, yielding a better inter‐subject differentiation of CA. However, a determination of CP needs only one N‐value, and that of CE at least two N‐values for enabling an interpolation of N(1/2‐Xo). Using samples of only two half‐cubes (9.6 x 9.6 x 4.8 mm; limiting test load) of Optosil (an artificial test food), and detailed previous information on log(X50)‐log(N) relationships (Liu et al., Archives of Oral Biology, 2018, 91, 63–77) as a "gold standard," a short procedure has been developed for a priori choosing two appropriate N‐numbers, and the subsequent determination of a subject's CE. This procedure has been developed using results from 20 young adults (23.7 years, SD 1.1) and was validated in 10 middle‐aged and older adults (52.3 years, SD 10.1), where impairments in the dentition were reflected in the CE‐values. Our short procedure to determine CE will improve studies on relationships between CA and food preference, or between CA and dental factors and/or physiological factors. The first type of relationship may be of interest for food industry whereas the second type may be of interest for population studies in rapidly aging societies and for clinical studies in dentistry. Results can be compared between subjects and studies without bias by using CE rather than CP as a measure of CA. [ABSTRACT FROM AUTHOR]

Summary: This study aims to investigate the assumption that the presence of α‐amylase in the human saliva will interact instantly with starch and will lead to very different oral behaviour and enhanced flavour release. Hence, orange oil flavoured emulsion was prepared with whey protein isolates (WPI) and modified starch (MS). The stability and flavour release of emulsions were examined through in vitro and in vivo studies. MS emulsion mixed with artificial saliva containing α‐amylase resulted in more pronounced changes in mean particle size from 0.185 to 2.35 μm and a significant increase in viscosity. Morphology and turbidity revealed strong flocculation, coalescence and creaming. However, WPI emulsion exhibited very little changes in stability and behaviour. Similar results were observed during oral digestion (in vivo) for both emulsion systems. Moreover, a higher intensity of flavour release (37%) was observed in MS emulsion than WPI. This work demonstrated that a starch‐stabilised emulsion has a very different oral behaviour to that of a protein‐stabilised emulsion. [ABSTRACT FROM AUTHOR]

An editorial is presented that talks about the research on food texture. Topics discussed food texture research has established as an influential multiple disciplinary subject of food science, dealing with the complicated sciences; mentions the challenges faced by food industry and consumers related to food texture; and along with information on the contributors who work in food texture research.

Purpose: The aim of this study was to investigate the effectiveness of contrast-enhanced ultrasound (CEUS) in predicting early nephropathy in cynomolgus macaques with spontaneous type 2 diabetes mellitus (T2DM). Methods: Six cynomolgus macaques with spontaneous T2DM and six normal cynomolgus macaques (Group 1) were included in this study. The time–intensity curve was used to obtain parameters such as peak values, red blood volume (RBV), red blood flow (RBF), time to peak (TTP), and mean transit time (MTT). Biopsy renal tissue samples were assessed histopathologically. Six cynomolgus macaques with spontaneous T2DM were subgrouped into T2DM without nephropathy group (Group 2) and T2DM with nephropathy group (Group 3) based on histopathological findings. Results: Peak value had the largest area under the curve comparing with RBF, RBV, TTP, MTT. The sensitivity and specificity of peak value with cut-off value of 38.65 dB for the diagnosis of DN were 98.3% and 83%, respectively. Peak value, RBV, and RBF in Group 3 was significantly decreased compared with Group 1 and Group 2 (P = 0.000, x2 = 23.99; P = 0.003, x2 = 9.14; P = 0.02, x2 = 5.14). Conclusions: The perfusion parameter of peak value in CEUS might be useful in predicting early diabetic nephropathy in spontaneous T2DM cynomolgus macaques. [ABSTRACT FROM AUTHOR]

Human saliva is a fluid naturally secreted in the oral cavity that interacts with food and food components for bolus formation, structure degradation, as well as lubrication. Because of the presence of salivary proteins, we speculate that saliva could also function as an effective emulsifier during oral processing of oil/fat. In this preliminary work, experiments were then designed to test this hypothesis. Whole human saliva from three healthy subjects were collected and analyzed for protein content, surface tension, and molecular weight distribution. Saliva emulsions were obtained both in vitro one and in situ for all three participating subjects. Droplet size distribution, zeta potential, and microstructure of such emulsions were examined immediately after the emulsification. Results show that stable saliva emulsions can be produced during oral processing of either pure oil (rapeseed oil) or fat food (pork belly in this work). Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) analysis showed that protein fractions of 27 and 55 kDa molecular weights were favored for emulsion formation. This work suggests that human saliva could function as an effective emulsifier and oral emulsification could be an important mechanism for the oral processing of oil/fat. Despite being preliminary, findings from this work provide a new scientific insight to our understanding of the oral behavior of oil/fat and their sensory perception. Practical applications: Food industry is currently under a growing pressure to use novel techniques and ingredients to minimize the use of oil/fat in food products but without compromising its sensory quality. However, food industry has limited progresses because of the lack of understanding of the mechanisms of oral sensation and perception of oil/fat. Whereas there have been extensive debates about the sensory mechanisms of oil/fat, this work takes a step back by examining the oral behavior of oil/fat. Findings show that saliva can actually function as emulsifier to oil/fat, which means that ingested oil/fat will be dispersed and converted into an emulsion at the oral stage. The findings from this work offer food industry new insight on the sensory mechanisms of oil/fat. [ABSTRACT FROM AUTHOR]

This study investigated how macronutrient intake, BMI, ethnicity, age, and gender are related to the composition of unstimulated saliva. First, two groups of Caucasian, Dutch subjects varying in daily intake of carbohydrate, fat, and protein were selected. The daily intake of macronutrients differed by two‐ to threefold between the low (n = 14) and high (n = 16) macronutrient intake groups. The same subjects were divided into two groups based on BMI: normal weight (n = 14, 22.5 ± 2.0 kg/m2) and overweight (n = 16, 28.1 ± 3.4 kg/m2). Second, one group of Caucasian, Dutch (n = 15) and one group of Asian, Chinese (n = 15) subjects were selected. Unstimulated saliva was collected from all groups. Protein concentration, amylolytic activity, lipolytic activity, and saliva flow rate were determined. None of the salivary parameters varied according to macronutrient intake and BMI. An effect of ethnicity on protein concentration was observed (p < .01; η2 = 0.142), with Asians having a 45% higher protein concentration in unstimulated saliva than Caucasians. Age had a significant effect on all salivary parameters. Protein concentration (p < .01; η2 = 0.256), amylolytic activity (p < .01; η2 = 0.234), and lipolytic activity (p < .05; η2 = 0.207) increased with age, while saliva flow rate decreased (p < .01; η2 = 0.262). Gender had a significant effect on saliva flow rate (p < .01; η2 = 0.130), with male subjects having a 32% higher flow rate than females. Age was the factor that had the greatest impact on the characteristics of unstimulated saliva. As the modulation of saliva composition according to diet has been reported previously, the extent to which macronutrient intake can affect saliva composition needs to be further investigated. Practical applications: Saliva plays an important role in food oral processing. From the breakdown of food structures to the binding of flavor compounds and the formation of a swallowable bolus, saliva is essential for the perception and appreciation of foods. Identifying the factors that affect saliva composition is, therefore, necessary to understand the differences in eating behavior, food perception, and preference across different consumer groups. This article aims to highlight the importance of considering saliva variability when designing food products that meet the needs of specific consumer groups. [ABSTRACT FROM AUTHOR]

Abstract: Dysphagia is a highly prevalent eating and swallowing disorder among elderly people, impacting negatively on the health and well‐being of those afflicted. With increasing populations of elderly people, food industries are under growing pressure to produce appropriately texture‐modified food for safe consumption by these vulnerable populations. Recently published International Dysphagia Diet Standardisation Initiative (IDDSI) framework provides a new global guideline on texture modification and standardization for dysphagia patients. This work was designed to test the feasibility of IDDSI framework for clinical applications by assessing the correlation between swallowing capability of dysphagia patients and the IDDSI texture levels. Altogether 26 elderly subjects were recruited and assessed for their dysphagia grades using the Water Drinking Test. Subjects were provided with fluid samples constituted at different consistencies from a commercial product and swallowing performance (time of swallowing, number of swallows, and number of coughs) was monitored and recorded. Correlations among swallowing capability parameters were observed. Most importantly, results from this work clearly demonstrated that the severity of dysphagia by water‐based swallow tests correlates positively with the IDDSI fluid thickness aimed at reducing dysphagia symptoms in those patients, confirming the reliability and feasibility of IDDSI framework for clinical applications. Practical applications: Swallowing disorder or dysphagia occurs commonly among many elderly people and imposes negative impacts on their health and well‐being. Medical professionals can diagnose eating and swallowing capability in a qualitative manner, but have difficulty in making diet recommendation because of the lack of texture guidance. This work confirmed the feasibility of IDDSI framework for clinical and bedside applications. The correlation between the capability grades of swallowing and IDDSI texture levels established in this work provides a useful measure for such applications. [ABSTRACT FROM AUTHOR]

Shear and extensional deformation are two basic rheological phenomena which occur commonly in our daily life. Because of the very different nature of the two deformations, fluid materials may exhibit significant differences in their responses to shear and extensional forces. This work investigated the human perception of shear and extensional viscosity and tested the hypothesis that human have different discriminatory sensation mechanisms including scaling to the two deformations. A series of fluid samples were prepared using two common food thickeners, guar gum and sodium carboxylmethylcellulose (CMC-Na). The shear and extensional flow behavior of these fluids were assessed using shear and extensional rheometers and in addition two separate sensory analysis sessions were organized to assess human sensitivity in perceiving the two viscosities. Magnitude estimation was used in the first session to assess human sensitivity in the perception of the shear and extensional viscosities and just-noticeable-difference (JND) assessment was used for the second session to identify the typical threshold of viscosity discrimination. For the participants considered, it was found that the perception of both shear and extensional viscosity follow a power law relationship i.e. Steven's law. It was also observed that the human has a greater discriminatory capacity in perceiving extensional viscosity. JND analysis showed that the human threshold in detecting shear viscosity difference was 9.33%, but only 6.20% for extensional viscosity. Practical applications Shear and extensional deformation are two basic rheological properties which occur during food manipulation, mastication, deglutition executed during oral consumption and also in the processing and packaging of foods. Fluid resistance against shear and extensional deformation differ widely and whilst this has been confirmed theoretically and experimentally, a clear understanding of human perception of these properties will have beneficial returns to the food industry in designing and manufacturing of high quality, nutritious food to suit consumers' need (Laguna, Aktar, Ettelaie, Holmes, & Chen, 2016). [ABSTRACT FROM AUTHOR]

'Oral' tribology has become a new paradigm in food texture studies to understand complex texture attributes, such as creaminess, oiliness, and astringency, which could not be successfully characterized by traditional texture analysis nor by rheology. Stick-slip effects resulting from intermittent sliding motion during kinetic friction of oral mucosa could constitute an additional determining factor of sensory perception where traditional friction coefficient values and their Stribeck regimes fail in predicting different lubricant (food bolus and saliva) behaviors. It was hypothesized that the observed jagged behavior of most sliding force curves are due to stick-slip effects and depend on test velocity, normal load, surface roughness as well as lubricant type. Therefore, different measurement set-ups were investigated: sliding velocities from 0.01 to 40 mm/s, loads of 0.5 and 2.5 N as well as a smooth and a textured silicone contact surface. Moreover, dry contact measurements were compared to model food systems, such as water, oil, and oil-in-water emulsions. Spectral analysis permitted to extract the distribution of stick-slip magnitudes for specific wave numbers, characterizing the occurrence of jagged force peaks per unit sliding distance, similar to frequencies per unit time. The spectral features were affected by all the above mentioned tested factors. Stick-slip created vibration frequencies in the range of those detected by oral mechanoreceptors (0.3-400 Hz). The study thus provides a new insight into the use of tribology in food psychophysics. Practical applications Dynamic spectral analysis has been applied for the first time to the force-displacement curves in 'oral' tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient, but are perceived differently in the mouth. The next step of our research will be to combine spectral attributes, such as the magnitudes of specific wave number bands and possibly their evolution during sliding, together with friction coefficient and viscosity values of foods with sensory results. The highest potential lies in predicting smoothness in opposition to roughness of a surface, such as a rough tongue when eating astringent or dry foods, or of particles when eating grainy foods. The effects of food ingredients at the nano to macroscales can then be used to optimize a specific lubrication behavior. [ABSTRACT FROM AUTHOR]

Surface texture sensation is significant for business success, in particular for solid surfaces for most of the materials; including foods. Mechanisms of roughness perception are still unknown, especially under different conditions such as lubricants with varying viscosities, different temperatures, or under different force loads during the observation of the surface. This work aims to determine the effect of those unknown factors, with applied sensory tests on 62 healthy participants. Roughness sensation of fingertip was tested under different lubricants including water and diluted syrup solutions at room temperature (25C) and body temperature (37C) by using simple pair-wise comparison to observe the just noticeable difference threshold and perception levels. Additionally, in this research applied force load during roughness observation was tested with pair-wise ranking method to illustrate its possible effect on human sensation. Obtained results showed that human's capability of roughness discrimination reduces with increased viscosity of the lubricant, where the influence of the temperature was not found to be significant. Moreover, the increase in the applied force load showed an increase in the sensitivity of roughness discrimination. Observed effects of the applied factors were also used for estimating the oral sensation of texture during eating. These findings are significant for our fundamental understanding to texture perception, and for the development of new food products with controlled textural features. Practical applications Texture discrimination ability, more specifically roughness discrimination capability, is a significant factor for preference and appreciation for a wide range of materials, including food, furniture, or fabric. To explore the mechanism of sensation capability through tactile senses, it is necessary to identify the relevant factors and define characteristics that dominate the process involved. The results that will be obtained under these principles will be helpful for the industry in the development and optimization of new products, especially for the individuals' with special needs. With this exploratory study, we illustrate differential thresholds of tactile senses under changing conditions of surface lubrication and applied force load. Also, the tests were carried out under different temperatures to understand the oral sensation capability. The results and correlations may provide useful information about texture sensitivity and also methodologies could be applied to general sensory studies. [ABSTRACT FROM AUTHOR]

Dysphagia is estimated to affect ~8% of the world's population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; food service providers; researchers; and industry. The results revealed common use of 3-4 levels of food texture (54 different names) and ≥3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of food texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0-7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world. [ABSTRACT FROM AUTHOR]

Objectives: Traditional Chinese Medicine (TCM) applied in the clinic as a complementary and alternative therapy has helped improve immunity and reduce side effects and symptomatic treatment in patients with HIV/AIDS. However, the mechanisms of TCM syndromes are not clear. Transcriptomics enables the study of such TCM syndromes. Design: This study compared the messenger RNA (mRNA) expressions of healthy persons and patients with HIV/AIDS who had two common TCM syndromes, qi-yin deficiency and dampness-heat retention, to find the difference in HIV/AIDS with TCM syndromes. Results: Comparison with healthy persons identified 113 mRNAs-41 enhanced and 72 decreased-in the qi-yin deficiency group. Additionally, 76 mRNAs were found in the dampness-heat retention group: 14 increased and 62 decreased. Functional genetic analysis of the mRNAs indicated that two TCM syndromes were correlated with cell apoptosis, immunoinflammatory responses, and lymphocyte activation. Differentially expressed mRNAs in the qi-yin deficiency group were obviously associated with cellular activity, communication, protein localization, cellular ion homeostasis, and regulation of cell motion, whereas mRNAs in the dampness-heat retention group were associated with sequence-specific DNA binding, cellular response to stress, and hemopoietic or lymphoid organ development. Conclusions: These results suggest that the formation of different TCM syndromes in patients with HIV/AIDS were founded on biological transcriptomics, which reveal mechanisms of the formation of these syndromes in HIV/AIDS. Differentially expressed mRNAs in two TCM syndrome groups tended to normalize after TCM intervention, which indicates that TCM might remit symptoms by changing genetic expression. [ABSTRACT FROM AUTHOR]

Astringency is a specific oral sensation dominated by a dryness and puckering feeling and is one of the main quality factors for red wines, teas as well as some fruit products. Various hypotheses have been proposed to explain the mechanisms of the astringency sensation; however which prevails is still unknown. Here we used a tribological system to determine if the astringency is predominantly a physical perception. Mixtures of whole human saliva and typical astringent compounds such as tannins and red wines were evaluated for their lubrication behavior. Friction coefficient was measured over a wide range of lubrication speed. By comparing friction coefficient with human sensory results of astringency, a positive correlation was found. In particular the highest correlation was observed ( R2 = 0.93) at a sliding speed of 0.075 mm/s. Results from this work demonstrate that astringency of polyphenol-rich products is a sensory perception via a physical stimulus and can be quantified using tribology techniques. Practical Applications There is an increasing interest in sensory astringency, particularly its signaling process in oral cavity and the quantitative assessment of its intensity. This is due to the fact that astringency is an important quality characteristic which strongly influences consumer's acceptability for many polyphenol-rich foods. This research achieved the first experimental approach to sensory astringency determination on red wines by using a tribological technique. Results from this work positively confirm the hypothesis that astringency is a tactile sensation. The method established in this work provides a useful tool for efficient determination of astringent intensity both as industrial quality control and for the prediction of consumer's sensory perception. [ABSTRACT FROM AUTHOR]

This study aims to study the effect of the interaction between food physics and human physical strengths on food oral processing and difficulty perception in the young population. As the first step in human nutrition is the food oral processing, special emphasis has been given to the oral strengths. Fracture mechanics of fifteen commonly consumed food products of fruits, vegetables and dairy origin were analysed using penetration test. Among the different products studied, six products (carrot, banana, mozzarella, potato, soft cheddar and hard cheddar) were selected and given to 11 young participants (<25 y.o.). Individual physical assessments included measurements of dominant hand grip force, isometric tongue pressure and bite force. Participants ranked the food products in the order of difficulty perceived using a visual analogue scale. Additionally, the number of chews and the time at swallow were analysed from video-recording for each participant. Food score difficulty showed that high break force of food products were related linearly with difficulty perceived ( r = 0.729) and with higher oral processing time ( r = 0.816). Other food breakdown characteristics such as number of peaks and gradient of the penetration curves showed linear correlation with mastication time ( r = 0.830, r = 0.840) and number of chew cycles ( r = 0.903, r = 0.914). However, no relationship could be established between individual physical forces (hand and oral) and food perception difficulty for young participants interviewed. This might be attributed to the selected healthy and young population having higher hand force/tongue force ratio, which might not interfere with their eating process. Practical Applications This study investigates the relationship between human physical strength (with special emphasis into oral forces), food difficulty perception of food of different textural properties and their chewing and swallowing behavior. The main hypothesis of this work is that healthy young population with different levels of oral strengths and eating behavior will perceive food difficulty as a function of food textural characteristics and their individual capability of eating. To do that, eating capability measurements has been combined with texture analysis and video-recording of individual eating process (first bite-to-swallowing event). Understanding the interplay of physical, physiological and psychological elements of oral processing is a relative new area of research. Thus, the combination of tools and insights generated in this article could be a bridge between oral physiology and food science, and also could be of interests to new product developers in designing food with just-right texture. [ABSTRACT FROM AUTHOR]