Improvement of QOL in meals of persons with difficulty in deglutition by preparation of solutions for judging aspiration symptoms
| Project/Area Number |
19200051
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Osaka City University |
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Principal Investigator |
NISHINARI Katsuyoshi Osaka City University, 大学院・生活科学研究科, 特任教授 (10254426)
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| Co-Investigator(Kenkyū-buntansha) |
MICHIWAKI Yukihiro 昭和大学, 歯学部, 非常勤講師 (40157540)
MISUNUMA Hiroshi 首都大学東京, 理工学研究科, 教授 (20117724)
OGOSHI Hiro 日本女子大学, 家政学部, 教授 (80060698)
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| Project Period (FY) |
2007 – 2009
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| Project Status |
Completed (Fiscal Year 2009)
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| Budget Amount *help |
¥44,720,000 (Direct Cost: ¥34,400,000、Indirect Cost: ¥10,320,000)
Fiscal Year 2009: ¥8,450,000 (Direct Cost: ¥6,500,000、Indirect Cost: ¥1,950,000)
Fiscal Year 2008: ¥9,360,000 (Direct Cost: ¥7,200,000、Indirect Cost: ¥2,160,000)
Fiscal Year 2007: ¥26,910,000 (Direct Cost: ¥20,700,000、Indirect Cost: ¥6,210,000)
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| Keywords | 多糖類 / 粘度 / ずり速度依存性 / 嚥下障害 / 実験モデル / 嚥下ロボット / 食塊 / 咽喉の変形と移動 / 簡易シミュレーター装置 / 4-D MRI |
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| Research Abstract |
Polysaccharide solutions with the same viscosity at shear rates 10～50s^<-1> and with different shear thinning behaviours have been prepared and X-ray videofluorography was carried out. Numerical simulations on the risk of aspiration as a function of bolus quantity and bolus viscosity were performed and supported the videofluorographic observation. Solutions for monitoring aspiration with different symptoms were developed, commercially available thickened liquid foods were analyzed, and the relation between newly developed liquid foods and commercial foods was examined, and thus the basis of a systematic method of monitoring aspiration was established.
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Report
(4 results)
Research Products
(98 results)
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[Journal Article]2009
Author(s)
M.J.Gidley, K.Nishinari
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Journal Title
Chapr.2.2 Physico-chemistry of (1,3)-beta-Glucans, in "Chemistry, Biochemistry, and Biology of 1-3 Beta Glucans and Related Polysaccharides" (A.Bacic, G.B.Fincher, B.A.Stone Eds.)(Elsevier)
Pages: 47-118
Related Report
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[Journal Article] Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties2008
Author(s)
M. Nakauma, T. Funami, S. Noda, S. Ishihara, S. Al-Assaf, K. Nishinari, G.O. Phillips
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Journal Title
Food Hydrocolloids 22
Pages: 1254-1267
Related Report
Peer Reviewed
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