A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release

Journal of Theoretical Biology

Volumn 280, Issue 1, 2011, Pages 180-188

  De Loubens, Clément ^a,b   Magnin, Albert ^c   Doyennette, Marion ^a,b   Tréléa, Ioan Cristian ^a,b   Souchon, Isabelle ^a,b  

^a Université Paris Saclay   (France)

^b AGROPARISTECH   (France)

^c UNIV GRENOBLE ALPES   (France)

Author keywords

Aroma; Elastohydrodynamic; Lubrication; Pharynx; Texture

Indexed keywords

BIOMECHANICS; ELASTODYNAMICS; HYDRODYNAMICS; NEWTONIAN FLUID; NUMERICAL MODEL; PHYSIOLOGY; SALIVA; TEXTURE; VISCOSITY;

AROMA; ARTICLE; BIOMECHANICAL MODEL; BIOMECHANICS; CONTROLLED STUDY; ELASTICITY; ELASTOHYDRODYNAMIC MODEL; FLAVOR; FLOW KINETICS; FLOW RATE; FOOD BOLUS VISCOSITY; IN VIVO STUDY; LUBRICATION; MODEL; OBSERVATIONAL STUDY; PERISTALSIS; PHARYNX; PHARYNX MUCOSA; PREDICTION; PRIORITY JOURNAL; SALIVA; SWALLOWING; VISCOSITY;

DEGLUTITION; EATING; HUMANS; MODELS, BIOLOGICAL; MOUTH MUCOSA; SALIVA; VISCOSITY;

EID: 79955511191     PISSN: 00225193     EISSN: 10958541     Source Type: Journal    
DOI: 10.1016/j.jtbi.2011.04.016     Document Type: Article

References (31)

1. Boland A., Delahunty C., van Ruth S. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chemistry 2006, 96(3):452-460.
2. Buettner A., Beer A., Hannig C., Settles M. Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging-consequences for retronasal aroma stimulation. Chemical Senses 2001, 26(9):1211-1219.
3. Carvalho, M., Scriven, L., 1995. Deformable roll coating: modeling of steady flow in gaps and nips. In: P.H. Gaskell, M. S. J. S. (Ed.), The Mechanics of Thin Film Coating: Proceedings of the First European Symposium. World Scientific, pp. 221-230.
4. Chang M., Rosendall B., Finlayson B. Mathematical modeling of normal pharyngeal bolus transport: a preliminary study. Journal of Rehabilitation Research and Development 1998, 35(3):327-334.
5. Chong Y., Gaskell P., Kapur N. Coating with deformable rolls: an experimental investigation of the ribbing instability. Chemical Engineering Science 2007, 62(15):4138-4145.
6. Cohu O., Magnin A. Forward roll coating of Newtonian fluids with deformable rolls: an experimental investigation. Chemical Engineering Science 1997, 52(8):1339-1347.
7. Cook D., Hollowood T., Linforth R., Taylor A. Oral shear stress predicts flavour perception in viscous solutions. Chemical Senses 2003, 28(1):11-23.
8. Coyle D.J. Forward roll coating with deformable rolls-a simple one-dimensional elastohydrodynamic model. Chemical Engineering Science 1988, 43(10):2673-2684.
9. Dantas R., Kern M., Massey B., Dodds W., Kahrilas P., Brasseur J., Cook I., Lang I. Effect of swallowed bolus variables on oral and pharyngeal phases of swallowing. American Journal of Physiology 1990, 258(5, Part 1):G675-G681.
10. de Loubens C., Magnin A., Verin E., Doyennette M., Tréléa I.C., Souchon I. A lubrication analysis of the pharyngeal peristalsis: application to flavour release. Journal of Theoretical Biology 2010, 267(3):300-311.
11. Diridollou S., Patat F., Gens F., Vaillant L., Black D., Lagarde J., Gall Y., Berson M. In vivo model of the mechanical properties of the human skin under suction. Skin Research and Technology 2000, 6(4):214-221.
12. Doyennette M., de Loubens C., Déléris I., Souchon I., Tréléa I.C. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: a combined experimental and modeling study. Food Chemistry 2011, 10.1016/j.foodchem.2011.03.039.
13. Gostling M., Savage M., Young A., Gaskell P. A model for deformable roll coating with negative gaps and incompressible compliant layers. Journal of Fluid Mechanics 2003, 489:155-184.
14. Haward S.J., Odell J.A., Berry M., Hall T. Extensional rheology of human saliva. Rheological Acta 2010, 10.1007/s00397-010-0494-1.
15. Hollowood T., Linforth R., Taylor A. The effect of viscosity on the perception of flavour. Chemical Senses 2002, 27(7):583-591.
16. Johnson K.L. Regimes of elastohydrodynamic lubrication. Journal of Mechanical Engineering Science 1970, 12:9.
17. Kim S., McCulloch T., Rim K. Evaluation of the viscoelastic properties of pharyngeal tissue. Tissue Engineering 1998, 4(4):389-401.
18. Levine M. Radiology of the esophagus 1989, WB Saunders, Philadelphia.
19. Meng Y., Rao M., Datta A. Computer simulation of the pharyngeal bolus transport of Newtonian and non-Newtonian fluids. Food and Bioproducts Processing 2005, 83(C4):297-305.
20. Pal A., Williams R., Cook I., Brasseur J. Intrabolus pressure gradient identifies pathological constriction in the upper esophageal sphincter during flow. American Journal of Physiology Gastrointestinal and Liver Physiology 2003, 285(5):G1037-G1048.
21. Saint-Eve A., Martin N., Guillemin H., Semon E., Guichard E., Souchon I. Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties. Journal of Agricultural and Food Chemistry 2006, 54(20):7794-7803.
22. Schipper R.G., Silletti E., Vinyerhoeds M.H. Saliva as research material: Biochemical, physicochemlical and practical aspects. Archives of Oral Biology 2007, 52(12):1114-1135.
23. Skotheim J., Mahadevan L. Soft lubrication: the elastohydrodynamics of nonconforming and conforming contacts. Physics of Fluids 2005, 17:9.
24. Stokes J.R., Davies G.A. Viscoelasticticy of human whole saliva collected after acid and mechanical stimulation. Biorheology 2007, 44:141-160.
25. Taniguchi H., Tsukada T., Ootaki S., Yamada Y., Inoue M. Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing. Journal of Applied Physiology 2008, 105(3):791-799.
26. Tréléa I., Atlan S., Déléris I., Saint-Eve A., Marin M., Souchon I. Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods. Chemical Senses 2008, 33:181-192.
27. Tsukada T., Taniguchi H., Ootaki S., Yamada Y., Inoue M. Effects of food texture and head posture on oropharyngeal swallowing. Journal of Applied Physiology 2009, 106(6):1848-1857.
28. Weel K., Boelrijk A., Burger J., M.V., Gruppen H., Voragen A., Smit G. New device to simulate swallowing and in vivo aroma release in the throat from liquid and semiliquid food systems. Journal of Agricultural and Food Chemistry 2004, 52(21):6564-6571.
29. Woda A., Mishellany-Dutour A., Batier L., Francois O., Meunier J.-P., Reynaud B., Alric M., Peyron M.-A. Development and validation of a mastication simulator. Journal of Biomechanics 2010, 43(9):1667-1673.
30. Yven C., Guessasma S., Chaunier L., Valle G.D., Salles C. The role of mechanical properties of brittle airy foods on the masticatory performance. Journal of Food Engineering 2010, 101(1):85-91.
31. Zhang R., Li X.K. Non-Newtonian effects on lubricant thin film flows. Journal of Engineering Mathematics 2005, 51:1-13.