Periodic Reporting for period 1 - SENSINGTech (Sensor-based technological platform to investigate the effect of age-induced changes of oral physiology on the bolus properties and on the subsequent phases of swallowing and digestion)
Okres sprawozdawczy: 2022-09-01 do 2024-08-31
SENSINGTech is an interdisciplinary research project that leverages a comprehensive sensor- based platform to study the evolution of food properties in the mouth and the dynamics of oral processing, including the role of saliva in the proccess of food bolus formation. The project aims to quantify the impact of impaired oral conditions on swallowing and digestion. To address the challenges of studying food ingestion in vulnerable populations, SENSINGTech will develop a quantitative in vitro model that mimics the human feeding process, including the “Stage II Transport” of solid foods — a critical aspect not yet replicated by any existing in vitro systems.
The objectives of SENSINGTech are to:
- integrate in vitro mastication and swallowing technologies to replicate the complex dynamics of “Stage II Transport” during solid food intake
- investigate the influence of masticatory parameters, saliva addition, and its distribution on bolus properties, and their impact on subsequent swallowing and digestion phases
- provide critical insights to define clear thresholds for food characteristics that ensure safe swallowing, tailored to the severity and specific areas affected by swallowing disorders.
The objectives of SENSINGTech are to:
- integrate in vitro mastication and swallowing technologies to replicate the complex dynamics of “Stage II Transport” during solid food intake
- investigate the influence of masticatory parameters, saliva addition, and its distribution on bolus properties, and their impact on subsequent swallowing and digestion phases
- provide critical insights to define clear thresholds for food characteristics that ensure safe swallowing, tailored to the severity and specific areas affected by swallowing disorders.
SENSINGTech has made significant strides in understanding how salivary changes, common in ageing and neurological conditions, affect oral processing of foods. Cutting-edge biomimetic systems, including a world-first artificial tongue and a soft robotic masticator, have been developed to design safer and more accessible foods for those individuals with impaired oral functions.
Key advancements include:
• Hard food processing: Using the Advanced Masticatory Machine (AM2), the role of saliva in forming a cohesive bolus from hard foods like bread was explored. In vitro simulations showed that insufficient saliva resulted in dangerously large particles, while excessive saliva overly fragmented food, highlighting the need for optimal salivary conditions.
• Soft food interaction: The Artificial Mouth model replicates tongue biomechanics to study the interaction of soft foods, such as viscous liquids, gels and mousses, with the oral cavity. Food bolus adhesion, cohesion, and viscosity were characterised, with bolus formation validated against human data.
• 3D Biomimetic Soft Robotic Masticator:The SRM, a first-of-its-kind device, replicates chewing and food oral transport with unmatched realism. In vitro findings closely aligned with in vivo observations, although salivary substitutes fell short of fully mimicking natural saliva intricate roles.
This research underscores the pivotal role of saliva in oral food processing, with solid foods requiring coordinated tongue-teeth movements for ready-to-swallow bolus formation, while soft foods depend on tongue shear and mixing to achieve proper viscosity and textural properties. These studies mark a major step forward in personalised food design and advancing healthy ageing.
Key advancements include:
• Hard food processing: Using the Advanced Masticatory Machine (AM2), the role of saliva in forming a cohesive bolus from hard foods like bread was explored. In vitro simulations showed that insufficient saliva resulted in dangerously large particles, while excessive saliva overly fragmented food, highlighting the need for optimal salivary conditions.
• Soft food interaction: The Artificial Mouth model replicates tongue biomechanics to study the interaction of soft foods, such as viscous liquids, gels and mousses, with the oral cavity. Food bolus adhesion, cohesion, and viscosity were characterised, with bolus formation validated against human data.
• 3D Biomimetic Soft Robotic Masticator:The SRM, a first-of-its-kind device, replicates chewing and food oral transport with unmatched realism. In vitro findings closely aligned with in vivo observations, although salivary substitutes fell short of fully mimicking natural saliva intricate roles.
This research underscores the pivotal role of saliva in oral food processing, with solid foods requiring coordinated tongue-teeth movements for ready-to-swallow bolus formation, while soft foods depend on tongue shear and mixing to achieve proper viscosity and textural properties. These studies mark a major step forward in personalised food design and advancing healthy ageing.
At SENSINGTech, research has focused on understanding how salivary alterations, common in neurological diseases and ageing, impact the oral processing of hard and soft foods. One of the major advancements includes the creation of world-first biomimetic systems featuring an artificial tongue. These innovative devices realistically reproduce the oral processing of both soft and hard foods, enabling the future design of safer and easier-to-consume foods, particularly for individuals with impaired oral functions. This work represents a significant breakthrough in personalised food design and research into healthy ageing.
The studies conducted have explored the role of saliva in the bolus formation of a hard and dry food such as bread, particularly in how its characteristics — such as quantity, composition, temperature, and enzymatic activity — affect particle size and cohesion. Using the Advanced Masticatory Machine (AM2), we have simulated various salivary conditions, ranging from xerostomia to hypersalivation. Results demonstrated that the absence of saliva leads to boli with dangerously large particles, while excessive saliva can overly break down food.
As a part of SENSINGTech, a biomimetic model, the Artificial Mouth, simulating tongue biomechanics during the oral processing of soft foods was developed, focusing on the interaction of food with the tongue and palate. We characterised foods with complex textures, such as gels and mousses, by evaluating their adhesive, cohesive, and viscosity properties. Bolus formation was analysed under in vitro conditions, and the results were validated against in vivo data.
Finally, a first-of-its-kind 3D biomimetic soft robotic masticator (SRM) was introduced, being capable of replicating intraoral events with unmatched realism, including food transport and chewing. The findings showed a close correlation between the properties of boli formed in vitro and those formed in vivo. Although the use of a salivary substitute provides some benefits, such as enhanced lubrication and reduced viscosity, under the studied conditions, it cannot fully replicate the intricate interactions and functions of natural saliva.
Overall, the combined findings emphasise the critical role of saliva in regulating hydration, cohesion, and physical and chemical breakdown, as well as its varying impact on solid and soft foods. For swallowing, solid foods require coordinated movements of the tongue, teeth, and saliva to achieve proper optimal bolus properties, while for soft foods depend on tongue shear and mixing.
The studies conducted have explored the role of saliva in the bolus formation of a hard and dry food such as bread, particularly in how its characteristics — such as quantity, composition, temperature, and enzymatic activity — affect particle size and cohesion. Using the Advanced Masticatory Machine (AM2), we have simulated various salivary conditions, ranging from xerostomia to hypersalivation. Results demonstrated that the absence of saliva leads to boli with dangerously large particles, while excessive saliva can overly break down food.
As a part of SENSINGTech, a biomimetic model, the Artificial Mouth, simulating tongue biomechanics during the oral processing of soft foods was developed, focusing on the interaction of food with the tongue and palate. We characterised foods with complex textures, such as gels and mousses, by evaluating their adhesive, cohesive, and viscosity properties. Bolus formation was analysed under in vitro conditions, and the results were validated against in vivo data.
Finally, a first-of-its-kind 3D biomimetic soft robotic masticator (SRM) was introduced, being capable of replicating intraoral events with unmatched realism, including food transport and chewing. The findings showed a close correlation between the properties of boli formed in vitro and those formed in vivo. Although the use of a salivary substitute provides some benefits, such as enhanced lubrication and reduced viscosity, under the studied conditions, it cannot fully replicate the intricate interactions and functions of natural saliva.
Overall, the combined findings emphasise the critical role of saliva in regulating hydration, cohesion, and physical and chemical breakdown, as well as its varying impact on solid and soft foods. For swallowing, solid foods require coordinated movements of the tongue, teeth, and saliva to achieve proper optimal bolus properties, while for soft foods depend on tongue shear and mixing.