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dc.contributor.authorPatel, Simmi
dc.contributor.authorMcAuley, William
dc.contributor.authorCook, Michael T.
dc.contributor.authorSun, Yi
dc.contributor.authorHamdy, Shaheen
dc.contributor.authorLiu, Fang
dc.date.accessioned2019-11-14T01:11:48Z
dc.date.available2019-11-14T01:11:48Z
dc.date.issued2019-11-09
dc.identifier.citationPatel , S , McAuley , W , Cook , M T , Sun , Y , Hamdy , S & Liu , F 2019 , ' The Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Model ' , Dysphagia , pp. 1-11 . https://doi.org/10.1007/s00455-019-10074-1
dc.identifier.otherPURE: 17697961
dc.identifier.otherPURE UUID: 92be9400-6d3c-4d44-9614-02e5b4d73a25
dc.identifier.otherScopus: 85074831334
dc.identifier.urihttp://hdl.handle.net/2299/21892
dc.description© The Author(s) 2019 Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
dc.description.abstractDrinks and foods may be thickened to improve swallowing safety for dysphagia patients, but the resultant consistencies are not always palatable. Characterising alternative appetising foods is an important task. The study aims to characterise the in vitro swallowing behaviour of specifically formulated thickened dysphagia fluids containing xanthan gum and/or starch with standard jellies and yoghurt using a validated mechanical model, the “Cambridge Throat”. Observing from the side, the model throat can follow an experimental oral transit time (in vitro-OTT) and a bolus length (BL) at the juncture of the pharynx and larynx, to assess the velocity and cohesion of bolus flow. Our results showed that higher thickener concentration produced longer in vitro-OTT and shorter BL. At high concentration (spoon-thick), fluids thickened with starch-based thickener showed significantly longer in vitro-OTT than when xanthan gum-based thickener was used (84.5 s ± 34.5 s and 5.5 s ± 1.6 s, respectively, p < 0.05). In contrast, at low concentration (nectar-like), fluids containing xanthan gum-based thickener demonstrated shorter BL than those of starch-based thickener (6.4 mm ± 0.5 mm and 8.2 mm ± 0.8 mm, respectively, p < 0.05). The jellies and yoghurt had comparable in vitro-OTT and BL to thickeners at high concentrations (honey-like and spoon-thick), indicating similar swallowing characteristics. The in vitro results showed correlation with published in vivo data though the limitations of applying the in vitro swallowing test for dysphagia studies were noted. These findings contribute useful information for designing new thickening agents and selecting alternative and palatable safe-to-swallow foods.en
dc.format.extent11
dc.language.isoeng
dc.relation.ispartofDysphagia
dc.rightsOpen
dc.subjectDeglutition
dc.subjectDeglutition disorder
dc.subjectDysphagia
dc.subjectIn vitro
dc.subjectOral transit
dc.subjectRheology
dc.subjectSwallowing
dc.subjectTexture
dc.subjectOtorhinolaryngology
dc.subjectGastroenterology
dc.subjectSpeech and Hearing
dc.titleThe Swallowing Characteristics of Thickeners, Jellies and Yoghurt Observed Using an In Vitro Modelen
dc.contributor.institutionDepartment of Clinical and Pharmaceutical Sciences
dc.contributor.institutionCentre for Research into Topical Drug Delivery and Toxicology
dc.contributor.institutionPharmaceutics
dc.contributor.institutionPharmaceutical Analysis and Product Characterisation
dc.contributor.institutionBioadhesive Drug Delivery Group
dc.contributor.institutionSchool of Life and Medical Sciences
dc.contributor.institutionSkin and Nail Group
dc.contributor.institutionDepartment of Computer Science
dc.contributor.institutionSchool of Engineering and Computer Science
dc.contributor.institutionCentre for Computer Science and Informatics Research
dc.description.statusPeer reviewed
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=85074831334&partnerID=8YFLogxK
dc.relation.schoolSchool of Life and Medical Sciences
dc.relation.schoolSchool of Engineering and Computer Science
dc.description.versiontypeFinal Published version
dcterms.dateAccepted2019-11-09
rioxxterms.versionVoR
rioxxterms.versionofrecordhttps://doi.org/10.1007/s00455-019-10074-1
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by/4.0/
rioxxterms.typeJournal Article/Review
herts.preservation.rarelyaccessedtrue
herts.rights.accesstypeOpen


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