Review
Food Science & Technology
Susana Ribes, Pau Talens
Summary: The increasing global life expectancy necessitates the development of novel and palatable food products suitable for seniors and individuals with impaired oral and swallowing functions. This review examines studies focusing on the rheological, tribological, and masticatory properties of different food systems intended for these populations, highlighting the relationship between instrumental measurements and sensory perceptions. The findings suggest that instrumental data complement sensory evaluations, aiding in the design of food products for specific populations.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Ching Yue Chow, Sigrid Skouw, Anne C. Bech, Annemarie Olsen, Wender L. P. Bredie
Summary: The texture properties of foods play a crucial role in the acceptance or rejection of food by children. The preference for different textures changes as children develop, and these changes influence their current and future food habits. This review examines the development of texture preferences in children, factors that influence these preferences, and the methods used to study food texture in children. Children's acceptance of more complex textures depends on their age and their development of oral processing skills, as well as repeated exposure to foods with different textures. However, the impact of mechanical texture properties on food acceptance is still not fully understood. Characteristics such as food neophobia, picky eating, and tactile over-responsivity can negatively affect a child's acceptance of diverse food textures. The methods used to evaluate food texture preferences in children include observation techniques and self-reported questionnaires, depending on the child's age. Despite some knowledge about the development of masticatory skills, learning, and cognitive abilities in children, there is still limited understanding of how these changes relate to food texture acceptance and the recommended test methodology for evaluating product texture acceptance in this period of life.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Sarvesh Rustagi, Navdeep Singh Sodhi, Bhavnita Dhillon
Summary: The study aims to investigate the relationship between EMG masticatory variables and sensory and instrumental texture parameters of different textured foods, revealing that EMG is capable of comprehensively quantifying the dynamic changes occurring in the mouth during chewing. The information generated through EMG investigations can complement sensory and instrumental textural analysis for designing new foods.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Review
Food Science & Technology
Qing Guo
Summary: This paper discusses the main aspects of oral processing of solid foods, emphasizing how food structure influences oral processing, and pointing out that modifying texture/taste based on food structure design can help develop food products for health management.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Biochemistry & Molecular Biology
Vijayakumar Raja, S. R. Priyadarshini, J. A. Moses, C. Anandharamakrishnan
Summary: A bolus-oriented artificial oral mastication system was developed and validated with in vivo trials to simulate the dynamics of food mastication in the human mouth. The study analyzed the time-dependent changes in particle size, texture, and rheological behavior of food during mastication.
Article
Biochemistry & Molecular Biology
Yao Chen, Markus Stieger, Floor Tonies, Anki Tielens, Edoardo Capuano
Summary: This study found that adding accompanying foods such as chocolate and lettuce influences the oral processing behavior and bolus properties of almonds, consequently affecting the predicted lipid bioaccessibility. The food matrix and consumption context play an important role in these aspects.
Article
Food Science & Technology
Dominic Oppen, Ashley K. Young, Hans-Peter Piepho, Jochen Weiss
Summary: This study investigates the impact of anisotropic structures, specifically the structure of meat fibers, on the dynamic process of mastication. The experimental methods used included deformation tests and mathematical modeling to track and visualize 3D jaw movements and muscle activities. The results show that particle size has a significant effect on jaw movements and muscle activities for both homogeneous and fibrous meat-based samples.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Xiaoxuan Jin, Suyun Lin, Jing Gao, Esther H-J Kim, Marco P. Morgenstern, Arran J. Wilson, Deepa Agarwal, Yukiko Wadamori, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou, Xiaoming Song, Qian Zhao
Summary: This study explores the differences in oral processing behavior and subsequent glycemic response between Asian (Chinese) and Caucasian subjects. Chinese subjects exhibited slower saliva flow rate but higher salivary alpha-amylase activity. They also took larger mouthful sizes, chewed for longer, and swallowed more particles with smaller sizes. Chinese subjects had higher overall glycemic response and peak blood glucose level compared to New Zealand subjects.
Article
Biochemistry & Molecular Biology
Karina Gonzalez-Estanol, Maddalena Libardi, Franco Biasioli, Markus Stieger
Summary: The aim of this study was to understand how saltiness and sweetness intensity affect oral processing behaviors of different types of foods. The results showed that taste intensity did not significantly influence the oral processing behaviors of sweet and salty foods. However, the consistency of the food had a significant impact on chewing time, number of chews, and eating rate.
Article
Food Science & Technology
Marbie Alpos, Sze Ying Leong, Veronica Liesaputra, Indrawati Oey
Summary: The study found that using pulsed electric fields can enhance the hardness of black beans during cooking, but also make the beans tougher to chew. Beans pre-treated with pulsed electric fields were easier to break down during mastication, providing a better eating experience.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Biochemistry & Molecular Biology
Ai Ting Goh, Jiali Yao, Xin Hui Chua, Clare Whitton, Rob M. van Dam, Ciaran G. Forde
Summary: This study explored the associations between oral processing behaviors, bolus characteristics, and salivary amylase activity with daily glucose excursions. The results showed that greater saliva uptake was associated with more time spent with glucose above the normal range, highlighting the importance of oral processing in glycemic control.
Article
Chemistry, Applied
S. Blanquet-Diot, O. Francois, S. Denis, M. Hennequin, M. A. Peyron
Summary: This study investigated the digestion process of starch in pasta and found that insufficient mastication had a significant impact on pasta digestion in both the oral and intestinal phases, especially for refined pasta. It highlighted the importance of considering the impact of food structure and oral disruption in digestion studies, particularly in cases of impaired mastication.
FOOD HYDROCOLLOIDS
(2021)
Article
Multidisciplinary Sciences
Agnete Overgaard Donskov, Akiko Shimoda, Lotte Vinge, Peter Svensson, Henning Andersen
Summary: This pilot study found that patients with myasthenia gravis had more oral complaints and lower bite force compared to healthy controls, but did not show significantly different functional chewing patterns.
Article
Food Science & Technology
Andrea Aleixandre, Yaiza Benavent-Gil, Elena Velickova, Cristina M. Rosell
Summary: The texture and structure of breads were found to be related to oral processing performance and sensory perceptions, with moisture content playing a significant role. Through evaluating different toasted breads with similar ingredients but varied texture and structure, it was discovered that texture and structure influenced factors such as total chewing time and bolus properties. Toasted breads showed differences in hardness, cutting strength, and porosity, impacting factors such as mastication and bolus characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Guodong Liu, Chao Zhang, Hui Gao, Hongcheng Zhang, Haiyan Wei
Summary: Semi-waxy rice, with low amylose content, shows better resistance to retrogradation, moderate texture, and superior oral processing properties compared to both waxy rice and nonwaxy rice.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Psychology, Biological
Umit Yilmaz, Kevser Tanbek
Summary: This study investigated the effects of intracerebroventricular administration of Spexin on the hypothalamus-pituitary-thyroid axis and energy expenditure in rats. The results showed that Spexin reduced food consumption and body weight, increased thyroid hormones, and enhanced energy metabolism.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Kuei-Yu Chien, Yun-Ju Chen, Kuo-Jen Hsu, Chiao-Nan Chen
Summary: This study investigated the effects of a high-protein diet and high-intensity interval training on appetite and weight loss in obese middle-aged individuals. The results showed that consuming a high-protein drink and following a high-protein diet after exercise can reduce post-exercise appetite and the frequency of late-night snacking.
PHYSIOLOGY & BEHAVIOR
(2024)
Review
Psychology, Biological
Melissa Alves Braga Oliveira, Ana Carolina Odebrecht Vergne de Abreu, Debora Barroggi Constantino, Andre C. Tonon, Antoni Diez-Noguera, Fernanda Gaspar Amaral, Maria Paz Hidalgo
Summary: Biological processes in living organisms exhibit strong rhythmicity and are regulated by internal timing systems. Understanding the influence of biological rhythms is crucial for experimental design and reporting.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Yanqun Cao, Hao Chen, Yinna Tan, Xu-Dong Yu, Chuli Xiao, Yin Li, James Reilly, Zhiming He, Xinhua Shu
Summary: There is evidence to suggest that chronic stress impacts neurochemical homeostasis and contributes to mental disorders. This study investigates the therapeutic potential of p-coumaric acid (p-CA), a natural compound found in vegetables and fruits, against stress-associated mental disorders. The findings suggest that p-CA could alleviate cognitive deficits and depression-like behavior in mice exposed to chronic restraint stress (CRS) by regulating the PKA-CREB-BDNF signaling pathway.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Mai O. Spaulding, Jessica R. Hoffman, Grace C. Madu, Magen N. Lord, Caroline Soares Iizuka, Kevin P. Myers, Emily E. Noble
Summary: Food insecurity is associated with obesity and disordered eating behaviors. Studying a rodent model, researchers found that adolescent food insecurity may increase susceptibility to obesity and altered eating behaviors during adulthood.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
K. Oberman, B. L. van Leeuwen, M. Nabben, J. E. Villafranca, R. G. Schoemaker
Summary: The present study investigated the post-operative complications and therapeutic potential of J147 in male Zucker rats, and found that J147 treatment had positive effects on behavioral and metabolic parameters, but did not affect neuroinflammation. The results suggest that a combination of acute and chronic J147 treatment may be optimal for treatment.
PHYSIOLOGY & BEHAVIOR
(2024)
Review
Psychology, Biological
Mathieu Cournoyer, Alice Maldera, Alexandre-Charles Gauthier, Fabien Dal Maso, Marie-Eve Mathieu
Summary: This article provides a comprehensive view of the literature on the effect of different odors on physical activity through a systematic review. It was found that pleasant odors have a positive impact on participants' physical activity. However, better methodological consistency is needed in studies to produce more meaningful results.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Gabriel R. Gilmore, Jeff Dyche
Summary: This study examined sleep, sleep/wake regularity, and cognition in college students diagnosed with depression and using serotonergic antidepressants, comparing them to those without a depression diagnosis. The results showed that students using antidepressants had slightly longer wake after sleep onset and lower sleep efficiency, but these differences were likely not noticed by the participants. There were no differences in sleep regularity or cognition between the two groups.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Erica A. Cross, Kim L. Huhman, H. Elliott Albers
Summary: Social stress plays a significant role in the development of neuropsychiatric disorders and can lead to behavioral deficits such as social withdrawal. This study investigates the impact of social stress on social reward in Syrian hamsters. The results show that subordinate and socially defeated males have reduced motivation for social interactions compared to dominant males. Additionally, winning males exhibit greater activation in the mesolimbic dopamine system compared to losers. In females, there were no differences in social entries between winners and losers, but winning females display more activation in the NAc shell.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Daniel A. R. Cabral, Maria L. M. Rego, Eduardo B. Fontes, Vagner D. O. Tavares
Summary: This study examined the association between body mass index (BMI) and negative emotional states (NES) in men with substance use disorders (SUD) undergoing treatment. The findings showed a positive correlation between BMI and stress, anxiety, and depression. These results suggest that reducing body fat accumulation may contribute to improving mental health in individuals with SUD during recovery.
PHYSIOLOGY & BEHAVIOR
(2024)
Review
Psychology, Biological
Elizabeth Agbor Epse Muluh, Jessica C. McCormack, Yunfan Mo, Michael Garratt, Mei Peng
Summary: This PROSPERO pre-registered systematic review and meta-analysis evaluated the olfactory and gustatory changes in pregnant individuals. The meta-analysis revealed that pregnant individuals performed poorer in odour identification, rated olfactory stimuli to be more intense during the second and third trimester, and had increased pleasantness for sweet taste in the first trimester. No major difference was observed in terms of gustatory functions between pregnant and non-pregnant subjects.
PHYSIOLOGY & BEHAVIOR
(2024)
Article
Psychology, Biological
Renee Spiteri Douglas, Mackenzie R. Hartley, J. Renee Yang, Tamara B. Franklin
Summary: The expression of Hdac2 in the hippocampus is associated with social status, while the expression of closely related genes Hdac1 and HDAC2 protein is not associated with social rank in the hippocampus.
PHYSIOLOGY & BEHAVIOR
(2024)