Salivary ⍺-Amylase Time-Effect on the Main Groups of Thickening Products Intended to Manage Patients with Oropharyngeal Dysphagia
Year: 2025
Type: article
Abstract: Shear viscosity is the main property linked to the therapeutic effect of thickening products (TP) and can be reduced by the effect of salivary α-amylase during the oral phase and shear thinning during the pharyngeal phase of swallowing. The main aim of this study was to determine the time-effect salivary α-amylase. The study solutions were prepared with three types of TP: modified starch (MS), xanthan gum (XG), and mixture (MX), and two viscosity levels: 250 and 800 mPa·s at 50 s−1. Five volunteers performed oral incubations from 5 to 60 s to assess the time-effect of α-amylase. The results revealed that MS-TP presented a sudden reduction in shear viscosity >99% at 5 s at both viscosity levels. In contrast, XG-TP showed only a slight reduction (1–20%) to α-amylase for all the time intervals. MX-TP viscosity exhibited a reduction of 25% for 250 and 13% for 800 mPa·s. The immediate and extreme reduction in shear viscosity of MS-TP in contact with α-amylase contrasted with the amylase resistance presented by TPs that contained XG. These findings improve the description of the full rheological behavior of TP and provide valuable insights into optimizing the choice of TP in the management of patients suffering from swallowing disorders.
Source: Foods
Language: English
Subfield: Speech and Hearing
Field: Health Professions
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $3,499
Funder: Instituto de Salud Carlos III
Awards: EFECTOS BIOMECANICOS, NEUROFISIOLOGICOS Y CLINICOS DE 6 MESES DE ESTIMULACION CON AGONISTAS TRPV1 Y TRPA1 EN PACIENTES ANCIANOS CON DISFAGIA OROFARÍNGEA, Efecto subagudo de la estimulación sensorial farmacológica de la orofaringe mediante agonistas de los receptores TRP en la neurofisiología de la deglución en ancianos con disfagia orofaríngea
OpenAlex ID: W4416069707