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Particle size of solid food after human mastication and in vitro simulation of oral breakdown.

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Title: Particle size of solid food after human mastication and in vitro simulation of oral breakdown.
Authors: Hoebler, C.1, Devaux, M.-F.2, Karinthi, A.1, Belleville, C.1, Barry, J.-L.1
Source: International Journal of Food Sciences & Nutrition. Sep2000, Vol. 51 Issue 5, p353-366. 14p. 1 Diagram, 4 Charts, 6 Graphs.
Subjects: Deglutition, Food chemistry, In vitro toxicity testing, Analysis of variance, Biological models, Comparative studies, Digestion, Food, Glucans, Mastication, Research methodology, Medical cooperation, Particles, Research, Time, Evaluation research
Abstract: Mastication, the first step in food digestion, results in the breakdown of solid food and its lubrication with saliva. Although the rate and extent of starch digestion are closely dependent on the way food is chewed, this factor has not been adequately considered in the preparation of food for in vitro digestion experiments. The purpose of this study was to determine the size distribution of starchy food particles before swallowing and to use an in vitro mincing procedure to simulate how food is divided up during chewing. Foods differing in texture and size (bread, spaghetti and tortiglioni) were chewed by 12 healthy subjects and spat out before swallowing. Chewing time and saliva impregnation were measured for each mouthful. The particle sizes resulting from experiments with chewed and minced bread and pasta were analysed respectively by light laser diffraction and image analysis. Chewing time was longer for bread than pasta, resulting in higher saliva impregnation. Chewed bread showed a bimodal distribution of particle size (30 microns, 500 microns), whereas both kinds of pasta produced particles of similar size (0.5 to 30 mm2) after mastication. Mincing reproduced the division of bread and pasta as achieved by chewing in an acceptable way. From our results it seems that the size of particles resulting from mastication depends on food texture. We succeeded by wetting and mincing food to prepare food in a similar bolus-like form before swallowing. Mincing provides a simple means of simulating the reduction of food into particles for in vitro digestion studies. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Sciences & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Particle size of solid food after human mastication and in vitro simulation of oral breakdown.
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  Data: <searchLink fieldCode="AR" term="%22Hoebler%2C+C%2E%22">Hoebler, C.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Devaux%2C+M%2E-F%2E%22">Devaux, M.-F.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Karinthi%2C+A%2E%22">Karinthi, A.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Belleville%2C+C%2E%22">Belleville, C.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Barry%2C+J%2E-L%2E%22">Barry, J.-L.</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Sciences+%26+Nutrition%22">International Journal of Food Sciences & Nutrition</searchLink>. Sep2000, Vol. 51 Issue 5, p353-366. 14p. 1 Diagram, 4 Charts, 6 Graphs.
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  Data: <searchLink fieldCode="DE" term="%22Deglutition%22">Deglutition</searchLink><br /><searchLink fieldCode="DE" term="%22Food+chemistry%22">Food chemistry</searchLink><br /><searchLink fieldCode="DE" term="%22In+vitro+toxicity+testing%22">In vitro toxicity testing</searchLink><br /><searchLink fieldCode="DE" term="%22Analysis+of+variance%22">Analysis of variance</searchLink><br /><searchLink fieldCode="DE" term="%22Biological+models%22">Biological models</searchLink><br /><searchLink fieldCode="DE" term="%22Comparative+studies%22">Comparative studies</searchLink><br /><searchLink fieldCode="DE" term="%22Digestion%22">Digestion</searchLink><br /><searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Glucans%22">Glucans</searchLink><br /><searchLink fieldCode="DE" term="%22Mastication%22">Mastication</searchLink><br /><searchLink fieldCode="DE" term="%22Research+methodology%22">Research methodology</searchLink><br /><searchLink fieldCode="DE" term="%22Medical+cooperation%22">Medical cooperation</searchLink><br /><searchLink fieldCode="DE" term="%22Particles%22">Particles</searchLink><br /><searchLink fieldCode="DE" term="%22Research%22">Research</searchLink><br /><searchLink fieldCode="DE" term="%22Time%22">Time</searchLink><br /><searchLink fieldCode="DE" term="%22Evaluation+research%22">Evaluation research</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Mastication, the first step in food digestion, results in the breakdown of solid food and its lubrication with saliva. Although the rate and extent of starch digestion are closely dependent on the way food is chewed, this factor has not been adequately considered in the preparation of food for in vitro digestion experiments. The purpose of this study was to determine the size distribution of starchy food particles before swallowing and to use an in vitro mincing procedure to simulate how food is divided up during chewing. Foods differing in texture and size (bread, spaghetti and tortiglioni) were chewed by 12 healthy subjects and spat out before swallowing. Chewing time and saliva impregnation were measured for each mouthful. The particle sizes resulting from experiments with chewed and minced bread and pasta were analysed respectively by light laser diffraction and image analysis. Chewing time was longer for bread than pasta, resulting in higher saliva impregnation. Chewed bread showed a bimodal distribution of particle size (30 microns, 500 microns), whereas both kinds of pasta produced particles of similar size (0.5 to 30 mm2) after mastication. Mincing reproduced the division of bread and pasta as achieved by chewing in an acceptable way. From our results it seems that the size of particles resulting from mastication depends on food texture. We succeeded by wetting and mincing food to prepare food in a similar bolus-like form before swallowing. Mincing provides a simple means of simulating the reduction of food into particles for in vitro digestion studies. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Sciences & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1080/096374800426948
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 353
    Subjects:
      – SubjectFull: Deglutition
        Type: general
      – SubjectFull: Food chemistry
        Type: general
      – SubjectFull: In vitro toxicity testing
        Type: general
      – SubjectFull: Analysis of variance
        Type: general
      – SubjectFull: Biological models
        Type: general
      – SubjectFull: Comparative studies
        Type: general
      – SubjectFull: Digestion
        Type: general
      – SubjectFull: Food
        Type: general
      – SubjectFull: Glucans
        Type: general
      – SubjectFull: Mastication
        Type: general
      – SubjectFull: Research methodology
        Type: general
      – SubjectFull: Medical cooperation
        Type: general
      – SubjectFull: Particles
        Type: general
      – SubjectFull: Research
        Type: general
      – SubjectFull: Time
        Type: general
      – SubjectFull: Evaluation research
        Type: general
    Titles:
      – TitleFull: Particle size of solid food after human mastication and in vitro simulation of oral breakdown.
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            NameFull: Hoebler, C.
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            NameFull: Devaux, M.-F.
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            NameFull: Karinthi, A.
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            NameFull: Barry, J.-L.
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            – D: 01
              M: 09
              Text: Sep2000
              Type: published
              Y: 2000
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