Journal of Shandong University (Health Sciences) ›› 2024, Vol. 62 ›› Issue (8): 1-8.doi: 10.6040/j.issn.1671-7554.0.2024.0651

   

Research progress on the application of polysaccharides in dysphagia food

WANG Lihong1, DOU Shaokun1,2, LUAN Hui2, LI Baorui2, ZONG Aizhen2, XU Tongcheng2   

  1. 1. School of Life Science and Food Engineering, Hebei Engineering University, Handan 056038, Hebei, China;
    2. Institute of Food &
    Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan 250100, Shandong, China
  • Published:2024-09-20

PDF (PC)

432

Abstract: As the ability of chewing and swallowing decreased, dysphagia has become one of the important factors affecting the physical and mental health of the elderly. Dysphagia food is a mainstay of compensatory intervention for individual with swallowing disorder, which could be obtained through processing including chopping or food thickeners addition. Modification of the rheological and textural properties of food by polysaccharide-based thickener is one of the key dysphagia management strategies to reduce the risk of aspiration during swallowing, hence widely used in the treatment and care of patients with dysphagia. Trends based on population ageing, this article discusses the research status, evaluation standards, and application status of polysaccharides in dysphagia food at home and abroad. The aim is to provide reference for the creation of specialized food for patients with dysphagia in China.

Key words: Elderly, Dysphagia food, Polysaccharide, Thickener, Evaluation standard

CLC Number: 

  • TS218
[1] 董梦晗, 王旭莲, 刘倩, 等. 老年特殊食品的研究现状与设计策略[J]. 中国食品学报, 2023, 23(12): 349-361. doi:10.16429/j.1009-7848.2023.12.035. DONG Menghan, WANG Xulian, LIU Qian, et al. Research status and design strategy of special food for the elderly[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(12): 349-361. doi:10.16429/j.1009-7848.2023.12.035.
[2] 刘雅鑫, 蒋运兰, 黄孝星, 等. 中国老年人吞咽障碍患病率的Meta分析[J]. 中国全科医学, 2023, 26(12): 1496-1502, 1512. doi:10.12114/j.issn.1007-9572.2022.0639. LIU Yaxin, JIANG Yunlan, HUANG Xiaoxing, et al. The prevalence of dysphagia among Chinese older adults: a meta-analysis[J]. Chinese General Practice, 2023, 26(12): 1496-1502, 1512. doi:10.12114/j.issn.1007-9572.2022.0639.
[3] 中国康复医学会吞咽障碍康复专业委员会. 中国吞咽障碍康复管理指南(2023版)[J]. 中华物理医学与康复杂志, 2023, 45(12): 1057-1072.
[4] Abu-Ghanem S, Chen S, Amin MR. Oropharyngeal dysphagia in the elderly: evaluation and prevalence[J]. Curr Otorhinolaryngol Rep, 2020, 8(1): 34-42.
[5] 中国吞咽障碍膳食营养管理专家共识组. 吞咽障碍膳食营养管理中国专家共识(2019版)[J]. 中华物理医学与康复杂志, 2019, 41(12): 881-888.
[6] Liu SH, Qiao DL, Cheng ZH, et al. Towards designing dysphagia foods: recent advances in influencing factors and computer modeling for the swallowing of thickened fluids[J]. Trends Food Sci Technol, 2023, 137: 17-30. doi:10.1016/j.tifs.2023.05.008.
[7] Vieira JM, Oliveira FD Jr, Salvaro DB, et al. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products[J]. Curr Res Food Sci, 2020, 3: 19-29. doi:10.1016/j.crfs.2020.02.001.
[8] Funami T, Ishihara S, Nakauma M, et al. Texture design for products using food hydrocolloids[J]. Food Hydrocoll, 2012, 26(2): 412-420..
[9] Martínez O, Vicente MS, De Vega MC, et al. Sensory perception and flow properties of dysphagia thickening formulas with different composition[J]. Food Hydrocoll, 2019, 90: 508-514. doi:10.1016/j.foodhyd.2018.12.045.
[10] Hou YJ, Zhao JY, Yin JY, et al. The synergistic gelation of Dendrobium officinale polysaccharide(Dendronans)with xanthan gum and its rheological and texture properties[J]. Food Hydrocoll, 2023, 141: 108674. doi:10.1016/j.foodhyd.2023.108674.
[11] Vieira JM, Mantovani RA, Raposo MFJ, et al. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum[J]. Carbohydr Polym, 2019, 213:217-227. doi: 10.1016/j.carbpol.2019.02.078.
[12] Torres O, Yamada A, Rigby NM, et al. Gellan gum: a new member in the dysphagia thickener family[J]. Biotribology, 2019, 17:8-18. doi: 10.1016/j.biotri.2019.02.002.
[13] Sopade PA, Halley PJ, Cichero JAY, et al. Rheological characterization of food thickeners marketed in Australia in various media for the management of dysphagia. III. Fruit juice as a dispersing medium[J]. J Food Eng, 2008, 84(4): 553-562.
[14] Moret-Tatay A, Rodríguez-García J, Martí-Bonmatí E, et al. Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices[J]. Food Hydrocoll, 2015, 51: 318-326. doi:10.1016/j.foodhyd.2015.05.019.
[15] McCallum SL. The National Dysphagia Diet: implementation at a regional rehabilitation center and hospital system[J]. J Am Diet Assoc, 2003, 103(3): 381-384. doi:10.1053/jada.2003.50074.
[16] Schmidt H, Komeroski MR, Steemburgo T, et al. Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet[J]. J Texture Stud, 2021, 52(5/6): 587-602. doi:10.1111/jtxs.12596.
[17] Yang Y, Xu J, Sang TT, et al. A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients[J]. J Food Meas Charact, 2022, 16(4): 3140-3152. doi:10.1007/s11694-022-01418-x.
[18] Dysphagia Diet Committee of the Japanese Society of Dysphagia Rehabilitation, Kayashita J, Fujishima I, et al. The Japanese dysphagia diet of 2021 by the Japanese society of dysphagia rehabilitation[J]. Jpn J Compr Rehabil Sci, 2022, 13: 64-77. doi:10.11336/jjcrs.13.64.
[19] Cichero JA, Lam P, Steele CM, et al. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework[J]. Dysphagia, 2017, 32(2): 293-314.
[20] 黄远标. 多糖在食品工业中的应用现状[J]. 现代食品, 2017, 7(14): 23-25. HUANG Yuanbiao. Application status of polysaccharide in food industry[J]. Mod Food, 2017, 7(14): 23-25.
[21] 王子朝, 郑欣欣, 余晓雪, 等. 多糖对食品物性及功能影响的研究进展[J]. 河南工业大学学报(自然科学版), 2023, 44(1): 126-134. WANG Zichao, ZHENG Xinxin, YU Xiaoxue, et al. Research progress on the effect of polysaccharide on physical property and function of food[J]. Journal of Henan University of Technology(Natural Science Edition), 2023, 44(1): 126-134.
[22] 钟磊, 吴柳拿, 周烈, 等. 吞咽障碍者增稠流体食品流变学研究进展[J]. 食品科学, 2018, 39(1): 313-319. ZHONG Lei, WU Liuna, ZHOU Lie, et al. Progress in rheology of thickened liquid foods for dysphagic patients[J]. Food Science, 2018, 39(1): 313-319.
[23] Cho HM, Yoo B. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets[J]. J Acad Nutr Diet, 2015, 115(1): 106-111.
[24] 张丽静, 王远亮, 王传花. 黄原胶在食品工业中的应用[J]. 农产品加工(下半月), 2020(11): 77-79.
[25] Sezgin B, Durusoy D, Demirci MS, et al. The effect of “xanthan gum-based fluid thickener” on hydration, swallowing functions and nutritional status in total maxillectomy patients[J]. Eur Arch Otorhinolaryngol, 2018, 275(12): 2997-3005.
[26] 孙彦君, 张静, 乔冉冉, 等. 黄原胶类增稠剂对老年脑卒中后吞咽功能障碍的临床研究[J]. 中华保健医学杂志, 2021, 23(4): 362-365. SUN Yanjun, ZHANG Jing, QIAO Ranran, et al. Clinical study of xanthan gum thickener on dysphagia after stroke in elderly patients[J]. Chinese Journal of Health Care and Medicine, 2021, 23(4): 362-365.
[27] 颜准, 谭荣华, 艾连中, 等. 溶液环境对吞咽障碍食品胶基增稠剂流变学性质的影响[J]. 食品与发酵工业, 2022, 48(19): 99-107. YAN Zhun, TAN Ronghua, AI Lianzhong, et al. The effect of solution environment on the rheological properties of gum-based thickener for dysphagia[J]. Food and Fermentation Industries, 2022, 48(19): 99-107.
[28] Baszak BB, Gozdecka G, Shyichuk A. Carrageenan as a functional additive in the production of cheese and cheese-like products[J]. Acta Sci Pol Technol Aliment, 2018, 17(2): 107-116.
[29] Bitencourt BS, Guedes JS, Saliba ASMC, et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/κ-carrageenan for dysphagic people[J]. Food Res Int, 2023, 170: 113010. doi:10.1016/j.foodres.2023.113010.
[30] Suebsaen K, Suksatit B, Kanha N, et al. Instrumental characterization of banana dessert gels for the elderly with dysphagia[J]. Food Biosci, 2019, 32: 100477. doi:10.1016/j.fbio.2019.100477.
[31] Jiang XY, Li L, Yan JN, et al. Binary hydrogels constructed from lotus rhizome starch and different types of carrageenan for dysphagia management: Nonlinear rheological behaviors and structural characteristics[J]. Food Chem X, 2024, 22: 101466. doi:10.1016/j.fochx.2024.101466.
[32] Sharma M, Kristo E, Corredig M, et al. Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures[J].Food Hydrocoll, 2017, 63: 478-487. doi:10.1016/j.foodhyd.2016.09.040.
[33] 李秀秀,尚静,杨曦,等. 多糖的增稠、胶凝及乳化特性研究进展[J].食品科学, 2021(15): 300-308. LI Xiuxiu, SHANG Jing, YANG Xi, et al. A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides. [J]. Food Sci, 2021(15): 300-308.
[34] Laguna L, Sarkar A. Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time[J]. Food Hydrocoll, 2016, 61: 286-299. doi:10.1016/j.foodhyd.2016.05.014.
[35] Rivero-Ramos P, Valdez MI, Sanz T, et al. Rice starch-alginate systems gelatinised by high hydrostatic pressure(HHP)as dysphagia-oriented matrices[J]. Food Hydrocoll, 2024, 151: 109793. doi:10.1016/j.foodhyd.2024.109793.
[36] Chakraborty I, Pooja N, Mal SS, et al. An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: a review[J]. Food and Bioprocess Technology, 2022, 15(6): 1195-1223. doi:10.1007/s11947-022-02761-z.
[37] Yang HW, Lin Y. Effect of thermal processing on flow properties and stability of thickened fluid matrices formulated by tapioca starch, hydroxyl distarch phosphate(E-1442), and xanthan gum associating dysphagia-friendly potential[J]. Polymers, 2021, 13(1): 162. doi:10.3390/polym13010162.
[38] Methacanon P, Gamonpilas C, Kongjaroen A, et al. Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: a review[J]. Compr Rev Food Sci Food Saf, 2021, 20(4). doi:10.1111/1541-4337.12791.
[39] 李晓敏, 董阳, 陈云, 等. 黄原胶及预糊化淀粉在老年吞咽助剂中的应用研究[J]. 中国食品添加剂, 2023, 34(11): 139-144. LI Xiaomin, DONG Yang, CHEN Yun, et al. Application of xanthan gum and pre-gelatinized starch in swallowing aids for Elders[J]. China Food Additives, 2023, 34(11): 139-144.
[40] Liu T, Zheng JH, Du J, et al. Food processing and nutrition strategies for improving the health of elderly people with dysphagia: a review of recent developments[J]. Foods, 2024, 13(2): 215. doi:10.3390/foods13020215.
[41] Ortega O, Bolívar-Prados M, Arreola V, et al. Therapeutic effect, rheological properties and α-amylase resistance of a new mixed starch and xanthan gum thickener on four different phenotypes of patients with oropharyngeal dysphagia[J]. Nutrients, 2020, 12(6): 1873. doi:10.3390/nu12061873.
[1] GUO Yantong, YU Yuanyuan, CHEN Yingying, FU Yu, ZHANG Botao, YUAN Ying, SUN Shuangshuang, ZHAO Yingqi, ZHU Gaopei, XUE Fuzhong. Current situation and influencing mechanism of knowledge, attitude and practice about chronic disease management among elderly people in Shandong Provinces proactive health demonstration area [J]. Journal of Shandong University (Health Sciences), 2024, 62(7): 98-105.
[2] GUO Xin, MENG Jun, ZHENG Shiliang, DONG Xiuhong. Correlation between frailty and body composition in elderly patients with gastric cancer [J]. Journal of Shandong University (Health Sciences), 2024, 62(4): 40-47.
[3] LIU Na, WANG Nana, JI Bing, DING Xuemei, LIU Yaxin, FANG Xiaoqing, ZHANG Xiaoli. Distribution and drug resistance changes of pathogenic bacteria in hospitalized elderly inpatients from 2012 to 2021 [J]. Journal of Shandong University (Health Sciences), 2023, 61(6): 29-40.
[4] WANG Shaohu, MU Xin, XU Chengfei, ZHAO Yingxin, ZHANG Hua. Relationship between carotid artery stenosis and white matter structural topological properties in the elderly [J]. Journal of Shandong University (Health Sciences), 2023, 61(2): 72-77.
[5] WU Richao, LIU Hong, WANG Ze, GAO Shanshan, LI Xiufang, SHI Yuhua. Pregnancy outcomes of in vitro fertilization-intracytoplasmic sperm injection-embryo transfer in women 40 years and above [J]. Journal of Shandong University (Health Sciences), 2022, 60(6): 35-39.
[6] DONG Xiaoqian, LI Guanjiang, XU Qianqian, XU Hongwei. Comparison among ERCP combined with ursodeoxycholic acid and other therapies in the treatment of choledocholithiasis complicated with cholecystolithiasis [J]. Journal of Shandong University (Health Sciences), 2022, 60(5): 59-66.
[7] ZHAO Sibo, PENG Li, LING Hongxiang. Relationship between medical insurance participation and risk of suicide among rural elderly [J]. Journal of Shandong University (Health Sciences), 2022, 60(4): 113-118.
[8] YU Shujuan, WANG Meijuan, CHEN Li, CAO Yingjuan LYU Xiaoyan, LIU Xueyan, LIN Peng, YAN Jingzheng. Influencing factors of mild cognitive impairment in elderly patients with type 2 diabetes [J]. Journal of Shandong University (Health Sciences), 2022, 60(11): 108-112.
[9] SHI Xiaohan, LI Huayu, LI Feng. Prognostic factors of elderly patients with glioblastoma treated with Stupp treatment [J]. Journal of Shandong University (Health Sciences), 2022, 60(10): 42-48.
[10] WANG Xin, GUO Dan, LIANG Jiarui, GUO Li, WANG Jian. Impact of social capital on health promotion behaviors of the elderly [J]. Journal of Shandong University (Health Sciences), 2021, 59(7): 97-103.
[11] XING Zhiqun, LI Dejun, ZHAO Bao, XU Chunyang, JI Hongsheng. Correlation analysis of acetylcholinesterase activity and inflammatory factors of 45 elderly patients with postoperative delirium [J]. Journal of Shandong University (Health Sciences), 2021, 59(3): 92-97.
[12] HAO Wenting, LI Jie, JING Zhengyue, ZHAO Dan, YUAN Yemin, YU Caiting, ZHOU Chengchao. Physical frailty as a mediator between sleep quality and quality of life in rural elderly with chronic diseases in Shandong Province, China [J]. Journal of Shandong University (Health Sciences), 2021, 59(2): 102-107.
[13] LYU Yan, YU Xiao, LIN Xinying, ZHAO Qi, WANG Baozhen. Association between dietary patterns and depressive symptoms among Chinese elderly women [J]. Journal of Shandong University (Health Sciences), 2020, 58(11): 103-108.
[14] JING Xiang, WANG Yali, LU Lu, XIA Yu, JIAO Anan, LI Yaozu, XU Lingzhong. Relationship among activity of daily life, social support and loneliness in rural elderly: mediating effects of general self-efficacy [J]. Journal of Shandong University (Health Sciences), 2020, 58(1): 94-99.
[15] WU Chengwei, SUN Boshi, ZHOU Junde, JIANG Tianming, CHI Qiang. Association between preoperative oral polysaccharide solution and insulin resistance in patients with colorectal cancer [J]. Journal of Shandong University (Health Sciences), 2019, 57(9): 48-53.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright 2018 © Editorial office of Journal of Shandong University (Health Sciences)
Supported by Beijing Magtech Co.Ltd