The effect of saliva on the viscosity of thickened drinks.
Identifieur interne : 001170 ( Main/Exploration ); précédent : 001169; suivant : 001171The effect of saliva on the viscosity of thickened drinks.
Auteurs : Ben Hanson [Royaume-Uni] ; Mark T. O'Leary ; Christina H. SmithSource :
- Dysphagia [ 1432-0460 ] ; 2012.
English descriptors
- KwdEn :
- MESH :
- chemical , metabolism : Amylases, Plant Gums, Starch.
- enzymology : Saliva.
- metabolism : Zea mays.
- therapy : Deglutition Disorders.
- Adult, Beverages, Citrus sinensis, Deglutition, Drinking Water, Humans, Hydrogen-Ion Concentration, Male, Viscosity.
Abstract
Powdered thickeners are used to modify drink consistency in the clinical management of dysphagia. These thickeners are composed of primarily modified maize starch; some varieties also incorporate powdered gums. Amylase is a digestive enzyme found in saliva that initiates the breakdown of starch. To determine the significance of this process in dysphagia management, we measured the effects of human saliva on the viscosity of thickened drinks. Two thickeners were studied: one comprising modified maize starch alone and one that included additional gums. These were added to drinks with neutral and acidic pH: water and orange juice. Two clinical scenarios were simulated: (1) the effect of saliva on fluid as it is swallowed and (2) the effect when saliva enters a cup and contaminates a drink. Saliva was found to reduce the viscosity of water thickened with maize starch in both scenarios: (1) 90% reduction after 10 s and (2) almost 100% reduction in viscosity after 20 min. The thickener composed of gums and maize starch showed a significant reduction but retained a level of thickening. In contrast, thickened orange juice (pH 3.8) was not observed to undergo any measurable reduction in viscosity under the action of saliva.
DOI: 10.1007/s00455-011-9330-8
PubMed: 21374083
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 000636
- to stream PubMed, to step Curation: 000636
- to stream PubMed, to step Checkpoint: 000636
- to stream Ncbi, to step Merge: 000D07
- to stream Ncbi, to step Curation: 000D07
- to stream Ncbi, to step Checkpoint: 000D07
- to stream Main, to step Merge: 001182
- to stream Main, to step Curation: 001170
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">The effect of saliva on the viscosity of thickened drinks.</title>
<author><name sortKey="Hanson, Ben" sort="Hanson, Ben" uniqKey="Hanson B" first="Ben" last="Hanson">Ben Hanson</name>
<affiliation wicri:level="4"><nlm:affiliation>Department of Mechanical Engineering, University College London (UCL), London, UK. b.hanson@ucl.ac.uk</nlm:affiliation>
<country xml:lang="fr">Royaume-Uni</country>
<wicri:regionArea>Department of Mechanical Engineering, University College London (UCL), London</wicri:regionArea>
<placeName><settlement type="city">Londres</settlement>
<region type="country">Angleterre</region>
<region type="région" nuts="1">Grand Londres</region>
</placeName>
<orgName type="university">University College de Londres</orgName>
</affiliation>
</author>
<author><name sortKey="O Leary, Mark T" sort="O Leary, Mark T" uniqKey="O Leary M" first="Mark T" last="O'Leary">Mark T. O'Leary</name>
</author>
<author><name sortKey="Smith, Christina H" sort="Smith, Christina H" uniqKey="Smith C" first="Christina H" last="Smith">Christina H. Smith</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PubMed</idno>
<date when="2012">2012</date>
<idno type="RBID">pubmed:21374083</idno>
<idno type="pmid">21374083</idno>
<idno type="doi">10.1007/s00455-011-9330-8</idno>
<idno type="wicri:Area/PubMed/Corpus">000636</idno>
<idno type="wicri:Area/PubMed/Curation">000636</idno>
<idno type="wicri:Area/PubMed/Checkpoint">000636</idno>
<idno type="wicri:Area/Ncbi/Merge">000D07</idno>
<idno type="wicri:Area/Ncbi/Curation">000D07</idno>
<idno type="wicri:Area/Ncbi/Checkpoint">000D07</idno>
<idno type="wicri:Area/Main/Merge">001182</idno>
<idno type="wicri:Area/Main/Curation">001170</idno>
<idno type="wicri:Area/Main/Exploration">001170</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en">The effect of saliva on the viscosity of thickened drinks.</title>
<author><name sortKey="Hanson, Ben" sort="Hanson, Ben" uniqKey="Hanson B" first="Ben" last="Hanson">Ben Hanson</name>
<affiliation wicri:level="4"><nlm:affiliation>Department of Mechanical Engineering, University College London (UCL), London, UK. b.hanson@ucl.ac.uk</nlm:affiliation>
<country xml:lang="fr">Royaume-Uni</country>
<wicri:regionArea>Department of Mechanical Engineering, University College London (UCL), London</wicri:regionArea>
<placeName><settlement type="city">Londres</settlement>
<region type="country">Angleterre</region>
<region type="région" nuts="1">Grand Londres</region>
</placeName>
<orgName type="university">University College de Londres</orgName>
</affiliation>
</author>
<author><name sortKey="O Leary, Mark T" sort="O Leary, Mark T" uniqKey="O Leary M" first="Mark T" last="O'Leary">Mark T. O'Leary</name>
</author>
<author><name sortKey="Smith, Christina H" sort="Smith, Christina H" uniqKey="Smith C" first="Christina H" last="Smith">Christina H. Smith</name>
</author>
</analytic>
<series><title level="j">Dysphagia</title>
<idno type="eISSN">1432-0460</idno>
<imprint><date when="2012" type="published">2012</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adult</term>
<term>Amylases (metabolism)</term>
<term>Beverages</term>
<term>Citrus sinensis</term>
<term>Deglutition</term>
<term>Deglutition Disorders (therapy)</term>
<term>Drinking Water</term>
<term>Humans</term>
<term>Hydrogen-Ion Concentration</term>
<term>Male</term>
<term>Plant Gums (metabolism)</term>
<term>Saliva (enzymology)</term>
<term>Starch (metabolism)</term>
<term>Viscosity</term>
<term>Zea mays (metabolism)</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Amylases</term>
<term>Plant Gums</term>
<term>Starch</term>
</keywords>
<keywords scheme="MESH" qualifier="enzymology" xml:lang="en"><term>Saliva</term>
</keywords>
<keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Zea mays</term>
</keywords>
<keywords scheme="MESH" qualifier="therapy" xml:lang="en"><term>Deglutition Disorders</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Adult</term>
<term>Beverages</term>
<term>Citrus sinensis</term>
<term>Deglutition</term>
<term>Drinking Water</term>
<term>Humans</term>
<term>Hydrogen-Ion Concentration</term>
<term>Male</term>
<term>Viscosity</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">Powdered thickeners are used to modify drink consistency in the clinical management of dysphagia. These thickeners are composed of primarily modified maize starch; some varieties also incorporate powdered gums. Amylase is a digestive enzyme found in saliva that initiates the breakdown of starch. To determine the significance of this process in dysphagia management, we measured the effects of human saliva on the viscosity of thickened drinks. Two thickeners were studied: one comprising modified maize starch alone and one that included additional gums. These were added to drinks with neutral and acidic pH: water and orange juice. Two clinical scenarios were simulated: (1) the effect of saliva on fluid as it is swallowed and (2) the effect when saliva enters a cup and contaminates a drink. Saliva was found to reduce the viscosity of water thickened with maize starch in both scenarios: (1) 90% reduction after 10 s and (2) almost 100% reduction in viscosity after 20 min. The thickener composed of gums and maize starch showed a significant reduction but retained a level of thickening. In contrast, thickened orange juice (pH 3.8) was not observed to undergo any measurable reduction in viscosity under the action of saliva.</div>
</front>
</TEI>
<affiliations><list><country><li>Royaume-Uni</li>
</country>
<region><li>Angleterre</li>
<li>Grand Londres</li>
</region>
<settlement><li>Londres</li>
</settlement>
<orgName><li>University College de Londres</li>
</orgName>
</list>
<tree><noCountry><name sortKey="O Leary, Mark T" sort="O Leary, Mark T" uniqKey="O Leary M" first="Mark T" last="O'Leary">Mark T. O'Leary</name>
<name sortKey="Smith, Christina H" sort="Smith, Christina H" uniqKey="Smith C" first="Christina H" last="Smith">Christina H. Smith</name>
</noCountry>
<country name="Royaume-Uni"><region name="Angleterre"><name sortKey="Hanson, Ben" sort="Hanson, Ben" uniqKey="Hanson B" first="Ben" last="Hanson">Ben Hanson</name>
</region>
</country>
</tree>
</affiliations>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001170 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001170 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= OrangerV1 |flux= Main |étape= Exploration |type= RBID |clé= pubmed:21374083 |texte= The effect of saliva on the viscosity of thickened drinks. }}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:21374083" \ | HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \ | NlmPubMed2Wicri -a OrangerV1
This area was generated with Dilib version V0.6.25. |