Evaluation of Realistic Sensation Using Biological Reaction Measurements for Food Videos Presented by KMMD

We have prototyped a KANSEI multimedia display (KMMD) that is able to release scent through the screen in order to realize collaboration between images and scents. Two types of “sukiyaki” food videos were presented to subjects using this device, and a method for objectively evaluating the realistic sensation of the food videos was examined using biological reaction measurements. The sukiyaki scent was added to one type of video to improve appetite. Viewers’ saliva flow rate, line of sight, pupil diameter, autonomic nerve activity, and cerebral blood flow were measured at the same time, and changes in these measured values were analyzed. As a result, the scent was effective in improving the sensation, as if the food was present in front of the eyes and increasing the saliva flow rate. Additionally, in a realistic scene, it was found that the line of sight follows the performer’s eating behavior as if the viewers themselves are eating. The sympathetic nervous system temporarily increases, mydriasis occurs, and the frontal lobe is activated. Furthermore, the possibility of objective evaluation of realistic sensations was demonstrated by the correlation between appetite, accompanied by salivary sensation, and the biological reaction measurement results.

The Effects of an Integrated Supportive Programme on Xerostomia and Salivary Characteristics in Patients With Head and Neck Cancer Undergoing Radiotherapy: a Randomized Controlled Trial

Aim: This study evaluates the effect of an integrated supportive programme on xerostomia and saliva characteristics at a one-year follow-up of patients with head and neck cancer (HNC) undergoing radiotherapy (RT).Methods: Participants were randomly allocated to an intervention group (n=47) or a control group (n=45). The intervention group received usual care and an integrated supportive programme, which included three steps: face-to-face education; face-to-face coaching at one-month post RT; and four telephone coaching sessions at 2-, 3-, 6-, and 9-months post RT. The face-to-face education consisted of oral hygiene instruction, oral self-care strategies, facial and tongue muscle exercises, and salivary gland massage. Adherence to the intervention was evaluated using a questionnaire completed during the nine-month follow-up. The control group received usual care. The unstimulated saliva flow rate, saliva pH, buffering capacity, and xerostomia were assessed in both groups.Results: A total of 79 participants (40 in the intervention group and 39 in the control group) completed the 12-month follow-up. There were statistically significant differences between the groups in level of xerostomia at the 3- and 12-month follow-up (P=0.027 and P<0.001, respectively) and in the mean value of unstimulated saliva flow rate at the 12-month follow-up (P=0.035), with better outcome in the intervention group. The adherence of the intervention was good but decreased slightly during the follow-up. Conclusion: This integrated supportive programme with good adherence relieved xerostomia and had a positive effect on unstimulated saliva flow rate among patients with HNC during the 12-month follow-up.

Surveillance of salivary properties of pre-orthodontic patients in relation to age and sex

Saliva plays an important role in masticatory function and protection from dental caries. Although studies have been conducted on saliva properties, their results vary widely depending on population settings. Hence, this study was performed to evaluate the results of saliva properties in individuals who attended their first visit for orthodontic treatment. A total of 619 participants were included (387 females and 232 males; mean age: 14.6 years). We conducted oral examinations and saliva (stimulated) tests and evaluated the saliva flow rate, pH, and buffering capacity, along with bacterial culture. Saliva flow rate, pH, and buffering capacity were significantly higher in males than in females. However, the Streptococcus mutans score was significantly higher in females than in males even though oral hygiene was better in females. Significant positive correlations were found between age and saliva flow rate and S. mutans score. On the contrary, significant negative correlations were found between age and pH and buffering capacity. These results were similar to other studies where the target population was children or teenagers. Saliva properties of patients starting orthodontic treatment were almost the same as in populations of similar ages.

Smoking Related Major- and Minor Salivary Gland Flow Rates, Xerostomia and Other Sicca Symptoms in Hungary

Objectives of this study were to explore the prevalence of subjective and objective dryness symptoms by smoking status in different age groups, to measure whole and minor saliva flow rates, and to evaluate the possible associations between salivary parameters, oral symptoms and the intensity of smoking in a sample of Hungarian adults. Repeated cross-sectional studies were conducted in 2003 (n=600) and 2014�2018 (n=301) among Hungarian adults visiting regional outpatient dental clinics of their residence where dentist interviewed them about their subjective sicca symptoms and cigarette smoking habits (non-smoker � NS, light smoker � LIS, moderate or heavy smoker � MHS), and measured unstimulated whole saliva flow rate (UWS), palatal- and labial minor saliva flow rates to assess xerostomia objectively. The severity of xerostomia was significantly higher in among 30�39-year-old male smokers (44.8%; p=0.001), and among 18-29-year-old female smokers (52.9%; p=0.013), compared to their non-smoker counterparts (6.7% and 27.1%, respectively). UWS flow rate was significantly lower among 18-29-year-old MHS females compared to NS and LIS females in the same age group (p=0.019, p=0.015, respectively). Significantly increased palatal saliva flow rate was registered among 30�39-year-old MHS males compared to their NS counterparts (p=0.046). Our study highlighted that high intensity of smoking may cause xerostomia, a decrease in the UWS flow rate, and an increase in palatal saliva flow rate in some age groups, however, other sicca symptoms were mostly unrelated to the presence of dry mouth.

Changes in Salivary Proteome in Response to Bread Odour

It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.

PROLONGATION OF ORAL PHASE FOR INITIAL SWALLOW OF SOLID FOOD IS ASSOCIATED WITH ORAL DIADOCHOKINESIS DETERIORATION IN NURSING HOME RESIDENTS IN JAPAN: A CROSS-SECTIONAL STUDY

Background: Prolongation of bolus forming complicates ingestion, in particular in older adults. Objectives: The purpose of this study is to examine which oral functions are associated with prolongation of the oral phase of forming a bolus until swallowing in older adults. Design: Cross-sectional study. Setting: three nursing homes in Kitakyushu, Japan from August 2017 to October 2018. Participants: 39 adults >60-years. Measurements: Number of functional teeth, chewing ability, swallowing ability, tongue and cheek pressure, saliva flow rate, oral diadochokinesis, global cognitive function, and body mass index, were examined. Time of oral phase until the first swallowing of solid food was measured as the outcome of the study using video, and audio recording of the swallowing sound by a throat microphone, with the cutoff point designated at 30 s. Based on the oral phase, participants were divided in two groups: normal and prolonged. Results: The 39 enrolled participants had a median age of 87 years, 17.3% were men, and 48.7% had prolonged oral phase. In the prolonged group, the swallowing ability, saliva flow rate, tongue and cheek pressure, and oral diadochokinesis were significantly lower than in the normal group. Binomial logistic regression analysis revealed that oral phase prolongation was associated with oral diadochokinesis (odds ratio 0.81, 95% confidence interval 0.67–0.98) after adjusting for potential covariates. Conclusion: Oral diadochokinesis deterioration is significantly associated with oral phase prolongation for initial swallowing of solid food in older adults.

PROLONGATION OF ORAL PHASE FOR INITIAL SWALLOW OF SOLID FOOD IS ASSOCIATED WITH ORAL DIADOCHOKINESIS DETERIORATION IN NURSING HOME RESIDENTS IN JAPAN: A CROSS-SECTIONAL STUDY

Background: Prolongation of bolus forming complicates ingestion, in particular in older adults. Objectives: The purpose of this study is to examine which oral functions are associated with prolongation of the oral phase of forming a bolus until swallowing in older adults. Design: Cross-sectional study. Setting: three nursing homes in Kitakyushu, Japan from August 2017 to October 2018. Participants: 39 adults >60-years. Measurements: Number of functional teeth, chewing ability, swallowing ability, tongue and cheek pressure, saliva flow rate, oral diadochokinesis, global cognitive function, and body mass index, were examined. Time of oral phase until the first swallowing of solid food was measured as the outcome of the study using video, and audio recording of the swallowing sound by a throat microphone, with the cutoff point designated at 30 s. Based on the oral phase, participants were divided in two groups: normal and prolonged. Results: The 39 enrolled participants had a median age of 87 years, 17.3% were men, and 48.7% had prolonged oral phase. In the prolonged group, the swallowing ability, saliva flow rate, tongue and cheek pressure, and oral diadochokinesis were significantly lower than in the normal group. Binomial logistic regression analysis revealed that oral phase prolongation was associated with oral diadochokinesis (odds ratio 0.81, 95% confidence interval 0.67–0.98) after adjusting for potential covariates. Conclusion: Oral diadochokinesis deterioration is significantly associated with oral phase prolongation for initial swallowing of solid food in older adults.