Oral glucose retention, saliva viscosity and flow rate in 5-year-old children

Negoro, Michie; Nakagaki, Haruo; Tsuboi, Shinji; Adachi, Keiko; Hanaki, Masahiro; Tanaka, Daiichiro; Takami, Yuko; Nakano, Takashi; Kuwahara, Miyoko; Thuy, Tran Thu

doi:10.1016/s0003-9969(00)00064-9

Cited by 8 publications

(5 citation statements)

References 20 publications

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“…In the context of food proteins, such as casein and whey, mucoadhesion is the binding of proteins to the mucosa surrounding the cheeks, gums and tongue, and occurs through electrostatic attraction, hydrophobic interactions and hydrogen bonding. It is known that for clearance of food from the oral cavity, a low viscosity fluid works best ( Chen & Engelen, 2012 ; Negoro et al, 2000 ). In the present study, the saliva from the LF group was not only relatively lower in volume, but also more viscous.…”

Section: Discussionmentioning

confidence: 99%

“…Some mouthfeel sensations, such as astringency, are suggested to be related to the type and quantity of salivary proteins such as proline-rich proteins (PRPs) ( Dinnella et al, 2009 ; Dinnella, Recchia, Vincenzi, Tuorila, & Monteleone, 2010 ; Horne et al, 2002 ). The viscosity of saliva (a measure of a fluids resistance to flow) may also be crucial in driving food perception, for example, a low viscosity saliva is known to be more effective in clearance of food residue from the oral cavity ( Chen & Engelen, 2012 ; Negoro et al, 2000 ).…”

Section: Introductionmentioning

confidence: 99%

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The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

et al. 2021

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Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation which can cause taste changes and reduce the enjoyment of foods. The aim of this study was to investigate differences in the temporal consumption experience (comprising sensory perception, in-mouth aroma release and subjective appetite) of a clinically relevant portion of ONS, for groups differing in saliva flow rates (SFR). The SFR (mL/min) of thirty healthy individuals was measured on three occasions. This data was used to categorise individuals into three groups using quartile analysis: low flow (LF) (0.3–0.6 mL/min, n = 5), medium flow (MF) (0.7–1.2 mL/min, n = 16) and high flow (HF) (1.3–1.8 mL/min, n = 9). Over the consumption of eight 15 mL sips of ONS, individuals rated their sensory perception and subjective appetite perception using line scales. Additionally, in-mouth aroma release was measured for each sip, using atmospheric pressure chemical ionisation (APCI). Compared with the MF and HF group, the LF group reported a significantly greater increase of mouth-drying over increased sips (p = 0.02). The LF group also experienced significantly higher aftertaste perception (p < 0.001), and more intense in-mouth aroma release (p = 0.015), compared with the HF group. These findings occurred concurrently with relatively lower hunger sensations in the LF and MF group. Many patients who are prescribed ONS likely experience reduced salivary flow rates. The unique sensory experiences of these individuals should be considered in order to optimise palatability and nutritional intake.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

et al. 2021

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“…Acquiring more data for children according to their age and stage of dental development would make it possible to determine the mean progression of D50 values throughout childhood according to each food. Moreover, there is little data available regarding the quantitative and qualitative changes in saliva secretion throughout infancy and childhood, although it is crucial for food bolus formation (Dezan, Nicolau, Souza, & Walter, 2002; Negoro et al, 2000). Existing studies on children with ECC have only focused on the bacteriological and immunological aspects of saliva (Bachtiar, Gultom, Rahmasari, & Bachtiar, 2018; Letieri, Freitas‐Fernandes, Valente, Fidalgo, & de Souza, 2019) or on the link between saliva properties and glucose retention risk (Negoro et al, 2000).…”

Section: Discussionmentioning

confidence: 99%

Natural food mastication capability in preschool children according to their oral condition: A preliminary study

Linas

Peyron

Eschevins

et al. 2020

Journal of Texture Studies

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This study investigated, for the first time, the masticatory capability of preschool children using natural foods, and the impact of an early oral health alteration (early childhood caries: ECC) on the granulometry of ready-to-swallow food boluses. Thirteen children with ECC were compared to 13 preschool children with a healthy oral condition. Oral health criteria and NOT-S scores (Nordic Orofacial dysfunction Test-Screening) were recorded. For each child, number of masticatory cycles (Nc), chewing time (Ti), and frequency (Fq = Nc/Ti) were recorded during mastication of raw carrot (CAR), cheese (CHS) and breakfast cereals (CER) samples. Food boluses were collected by stopping children at their food-dependent individual swallowing threshold (Nc), and the median food bolus particle size value (D50) was calculated. Correlations were sought between oral health and masticatory criteria. In the ECC group, mean Fq values were significantly decreased for all three foods (p ≤ .001) and mean D50 values were significantly increased (p ≤ .001) compared to the control group (i.e., D50 CAR = 4,384 μm ± 929 vs. 2,960 μm ± 627). These alterations were related to the extent of ECC. The NOT-S mean global score was significantly increased in children with ECC (2.62 ± 1.37 vs. 1 ± 0.91 in the control group, p ≤ .01), due to "Mastication and swallowing" domain impairment. This study gives granulometric normative values for three foods in preschool children and shows the impact of ECC on D50 values. The progression of children's masticatory capability after dental treatment, and the impact of such modifications of sensory input on future eating habits should be explored.

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“…According to these results, it was concluded that although fasting during Ramadan affected salivary glucose concentration, it had no impact on the glucose function in saliva of healthy people. As concentration of glucose in saliva is highly dependent on the food intake and does not play a crucial role in carbohydrate metabolism [17,18], we concluded that reduction in salivary glucose during fasting is not accompanied by serious health risks.…”

Section: Discussionmentioning

confidence: 99%

Alternations in salivary glucose during ramadan fasting

Sariri¹,

Varasteh²,

Erfani³

2010

Health

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During the holly month of Ramadan, Muslims fast every day from dawn to sunset. Although the effect of Ramadan fasting on general health has been widely studied, the impact of fasting on oral health and possible changes in salivary biochemicals, such as glucose, has not received much attentiom. The aim of our study was to evaluate the influence of fasting on the level of glucose in the saliva of healthy individuals. Salivary glucose was measured using an enzymatic method based on oxidation of glucose by glucoseoxidase followed by determination of resulting H2O2 in the presence of peroxidase. A reduction in mean concentration of glucose was observed in the saliva of all fasting subjects as compared to the control group. It was concluded that reduction in salivary glucose is mostly due to reduced food intake and may be beneficial to dental health

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Oral glucose retention, saliva viscosity and flow rate in 5-year-old children

Cited by 8 publications

References 20 publications

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

Natural food mastication capability in preschool children according to their oral condition: A preliminary study

Alternations in salivary glucose during ramadan fasting

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