| Project/Area Number |
15K20854
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Prosthodontics/ Dental materials science and
Social dentistry
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| Research Institution | Tohoku University |
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Principal Investigator |
Tanaka Yasue 東北大学, 歯学研究科, 助教 (50613064)
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 嚥下 / 介護食 / 潤滑性 / テクスチャー / 口腔テクスチャー感覚 / 咀嚼 |
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| Outline of Final Research Achievements |
The initiation of swallowing has been thought to depend on two independent threshold; for food structure by reduction of the particle size of solid foods, and for lubrication by saliva and any juice. In previous study, we developed a method for measuring lubrication of food bolus by using mucous of esophagus obtained from a freshly slaughtered beef calf. However, it was difficult to standardize this method, because the property of membrane changed over time and there was considerable individual variability. In this study, we developed new method using artificial tube in place of mucous of esophagus, and measured lubrication of food bolus. The maximum value of pull force was gradually reduced with increasing the mass fraction of water in test foods. These results suggest that the new device developed in this study may permit determination of lubrication of food bolus.
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