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2. Physical Properties and Masticability (as Indicated by Muscle Activity) of Burdock Softened with Enzyme

Author

TAKAHASHI, Tomoko, OGOSHI, Hiro, Takahashi, Tomoko, and Ogoshi, Hiro

Subjects
enzyme, muscle activity, 酵素, mastication, burdock, ごほう, 力学的特性, 咀嚼, 筋活動, physical propertie
Abstract

蒸留水に酵素を溶解したセルラーゼ溶液,ペクチナーゼ溶液,およびセルラーゼ・ペクチナーゼ混合酵素溶液に含浸することで軟化処理したごぼう試料の力学的特性と咀嚼しやすさを示す咬筋活動について検討した。酵素反応時間30分,0.5%酵素濃度溶液含浸試料の破断力が小さくなった。破断力が小さいセルラーゼ・ペクチナーゼ混合酵素溶液含浸試料はコントロール試料に比べ,嚥下開始までの咀嚼回数は少なく,咀嚼時間は長く,また,最大振幅,筋活動量も小さいことが示された。このことより,混合酵素溶液含浸試料はコントロール試料よりも咀嚼しやすいことが示された。, The present study focused on the physical properties and masticability of burdock samples that had been softened through impregnation in enzyme-dissolved distilled water (i.e. cellulase solution, pectinase solution, and cellulase/pectinase mixed solution, respectively.) The rupture force was small for the sample that had been impregnated in 0.5% concentration enzyme solution (with enzyme reaction time of 30 minutes). Compared with the control samples, this samples impregnated in the cellulase/pectinase mixed solution not only demonstrated smaller rupture force but was also found to require less number of times of mastication before start of swallowing; longer time for mastication; the largest magnitude of fluctuation; and smaller muscle activity. These findings suggest that, com-pared with the control samples, the sample that had been impregnated in the mixed enzyme solution was easier to masticate.

Published
2008

4. The Criteria of Thickened Liquid for Dysphagia Management in Japan.

Author

Watanabe, Emi, Yamagata, Yoshie, Fujitani, Junko, Fujishima, Ichiro, Takahashi, Koji, Uyama, Risa, Ogoshi, Hiro, Kojo, Akiko, Maeda, Hiroshi, Ueda, Koichiro, and Kayashita, Jun

Abstract

In Japan, the viscosity of thickened liquids is different among hospitals and nursing homes. In order to standardize viscosity of thickened liquids, the dysphagia diet committee of the Japanese Society of Dysphagia Rehabilitation developed the Japanese Dysphagia Diet 2013 (JDD2013). To decide on a definition of thickened liquids, the committee reviewed categories from other countries. Especially, the criteria of the USA and Australia were used as references. The definition had three levels: mildly thick, moderately thick, and extremely thick. Then a sensory evaluation by health care workers was carried out to decide the viscosity range of each level, and a draft document was made. After collecting public comments, follow-up experiments using thickened water with thickeners using xanthan gum were performed, and the JDD2013 (Thickened Liquid) was determined. The JDD2013 (Thickened Liquid) evaluated the drinking properties, visual properties, and viscosity values of each level. The shear rate of 50 s-1 was adopted to measure the viscosity with a cone and plate type viscometer to duplicate the measurement criteria used by the USA. We also set the values of the JDD2013 with the Line Spread Test to promote the use of guidelines in clinical practice. We believe the JDD2013 standards help hospitals and other settings that care for people with dysphagia to use the same thickness level and the same labels. In the future, the JDD2013 levels will be compared with new international guidelines to help with international understanding of the JDD2013 levels. [ABSTRACT FROM AUTHOR]

Published
2018
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