Human saliva is an indispensable fluid that maintains a healthy oral cavity which otherwise can lead to oral diseases(dental caries and periodontitis).In addition,salivary metabolites and microbiome profile provide ea...Human saliva is an indispensable fluid that maintains a healthy oral cavity which otherwise can lead to oral diseases(dental caries and periodontitis).In addition,salivary metabolites and microbiome profile provide early detection of systemic diseases such as cancer and obesity.Salivary diagnostic has gained popularity due to its non-invasive sampling technique.Fasting(abstinence from food or drink or both)research for weight loss and improve health is common,but studies using fasting saliva are scarce.Some metabolites in fasting saliva have been reported with interesting results,which can be enhanced by considering different confounding factors.For example,fasting saliva contains higher salivary nitrite,which is related to nitric oxide(NO).NO is a vasodilator supporting the healthy function of endothelial cells and its deficiency is connected to many diseases.The timely supply of NO through exogenous and endogenous means is highlighted and the potential advantage of fasting salivary composition changes in relation to COVID-19 infection is speculated.This review aims to provide a general discussion on the salivary composition,properties,and functions of the whole saliva,including the health benefits of fasting.展开更多
Biomarkers are molecules of biological processes that help in both the diagnosis of human diseases and in follow-up assessments of therapeutic responses. Biomarkers can be measured in many human fluids, such as blood,...Biomarkers are molecules of biological processes that help in both the diagnosis of human diseases and in follow-up assessments of therapeutic responses. Biomarkers can be measured in many human fluids, such as blood, cerebrospinal fluid, urine, and saliva. The-omics methods(genomics, RNomics, proteomics, and metabolomics) are useful at measuring thousands of markers in a small volume. Saliva is a human fluid that is easily accessible, without any ethical concerns. Yet, saliva remains unexplored in regard to many human disease biomarkers. In this review, we will give an overview on saliva and how it can be influenced by exogenous factors. As we focus on the potential use of saliva as a diagnostic tool in brain disorders(especially Alzheimer's disease), we will cover how saliva is linked to the brain. We will discuss that saliva is a heterogeneous human fluid, yet useful for the discovery of biomarkers in human disorders. However, a procedure and consensus that is controlled, validated, and standardized for the collection and processing of saliva is required, followed by a highly sensitive diagnostic approach.展开更多
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%a...This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.展开更多
目的通过机器学习分析“舌边白涎”舌象特性,对舌象进行局部特征识别研究,探讨卷积神经网络算法在舌象识别应用中的性能。方法使用Python进行图像预处理,搭建用于舌象识别的视觉几何组16层(visual geometry group 16,VGG16)卷积神经网...目的通过机器学习分析“舌边白涎”舌象特性,对舌象进行局部特征识别研究,探讨卷积神经网络算法在舌象识别应用中的性能。方法使用Python进行图像预处理,搭建用于舌象识别的视觉几何组16层(visual geometry group 16,VGG16)卷积神经网络模型,分析其对“舌边白涎”舌象鉴别分析的效果,并结合热力图分析“舌边白涎”典型舌象表现。结果基于PyTorch框架,进行卷积神经网络的舌象鉴别研究,VGG16及残差网络50层(residual network 50,ResNet50)模型验证准确率均较高,达到80%以上,且ResNet50模型优于VGG16模型,可为舌象识别提供一定参考。基于加权梯度类激活映射(gradient-weighted class activation mapping,Grad-CAM)技术,通过舌苔舌色差异分布的网络可视化,有助于直观进行模型评估分析。结论基于卷积神经网络模型对舌象数据库进行分析,实现“舌边白涎”舌象识别,有助于临床诊疗的客观化辅助分析,为舌诊智能化发展提供一定借鉴。展开更多
食品乳液在口腔加工过程中的脂肪感知属性主要来自于其乳液液滴与口腔软表面及唾液之间的复杂相互作用,乳滴在舌头表面的黏附、润湿、铺展等一系列界面行为影响乳液在口腔中的摩擦特性和润滑作用。采用高压微射流处理后的豌豆分离蛋白(p...食品乳液在口腔加工过程中的脂肪感知属性主要来自于其乳液液滴与口腔软表面及唾液之间的复杂相互作用,乳滴在舌头表面的黏附、润湿、铺展等一系列界面行为影响乳液在口腔中的摩擦特性和润滑作用。采用高压微射流处理后的豌豆分离蛋白(pea protein isolate,PPI)作为乳化剂制备具有不同油滴粒径的水包油(O/W)乳液,研究油滴粒径变化及施加法向载荷、唾液添加等对PPI稳定的O/W乳液摩擦学特性的影响。结果表明:随着施加法向荷载的增大(0.5~2.0 N),乳液的摩擦系数明显下降,同时,随着乳液粒径的减小,更多乳滴会夹带到接触面之间,从而导致乳液摩擦系数下降(10%~30%),边界层区范围减小15%~20%,能在较低的滑动速率下实现润滑;在模拟口腔加工过程中,唾液的添加会使乳滴发生絮凝,粒径增大,不易夹带到接触面之间,进而导致PPI乳液摩擦系数增大。本研究可为调控豌豆蛋白乳液的口腔质构感官特性及产品研发提供一定技术支持。展开更多
文摘Human saliva is an indispensable fluid that maintains a healthy oral cavity which otherwise can lead to oral diseases(dental caries and periodontitis).In addition,salivary metabolites and microbiome profile provide early detection of systemic diseases such as cancer and obesity.Salivary diagnostic has gained popularity due to its non-invasive sampling technique.Fasting(abstinence from food or drink or both)research for weight loss and improve health is common,but studies using fasting saliva are scarce.Some metabolites in fasting saliva have been reported with interesting results,which can be enhanced by considering different confounding factors.For example,fasting saliva contains higher salivary nitrite,which is related to nitric oxide(NO).NO is a vasodilator supporting the healthy function of endothelial cells and its deficiency is connected to many diseases.The timely supply of NO through exogenous and endogenous means is highlighted and the potential advantage of fasting salivary composition changes in relation to COVID-19 infection is speculated.This review aims to provide a general discussion on the salivary composition,properties,and functions of the whole saliva,including the health benefits of fasting.
文摘Biomarkers are molecules of biological processes that help in both the diagnosis of human diseases and in follow-up assessments of therapeutic responses. Biomarkers can be measured in many human fluids, such as blood, cerebrospinal fluid, urine, and saliva. The-omics methods(genomics, RNomics, proteomics, and metabolomics) are useful at measuring thousands of markers in a small volume. Saliva is a human fluid that is easily accessible, without any ethical concerns. Yet, saliva remains unexplored in regard to many human disease biomarkers. In this review, we will give an overview on saliva and how it can be influenced by exogenous factors. As we focus on the potential use of saliva as a diagnostic tool in brain disorders(especially Alzheimer's disease), we will cover how saliva is linked to the brain. We will discuss that saliva is a heterogeneous human fluid, yet useful for the discovery of biomarkers in human disorders. However, a procedure and consensus that is controlled, validated, and standardized for the collection and processing of saliva is required, followed by a highly sensitive diagnostic approach.
基金supported by the National Natural Science Foundation of China (31571861)the Liao Ning Revitalization Talents Program (XLYC1807100)the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2020Z13)
文摘This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages(the whole process from intake to swallowing was divided into five stages,i.e.,20%,40%,60%,80%and 100%stage).The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability,droplet size,ζ-potential,interfacial tension,and microstructure.The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point.The droplet size of emulsion showed a significant downward trend(P<0.05).Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing.In addition,theζ-potential of food boluses emulsion was decreased from-16.4 mV to-41.2 mV and the interfacial tension decreased by 52.6%before and after oral progressing.In conclusion,the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified,and saliva might act as an emulsifier.This study provides new insights on understanding the oral processing process and sensory changes of fat.
文摘目的通过机器学习分析“舌边白涎”舌象特性,对舌象进行局部特征识别研究,探讨卷积神经网络算法在舌象识别应用中的性能。方法使用Python进行图像预处理,搭建用于舌象识别的视觉几何组16层(visual geometry group 16,VGG16)卷积神经网络模型,分析其对“舌边白涎”舌象鉴别分析的效果,并结合热力图分析“舌边白涎”典型舌象表现。结果基于PyTorch框架,进行卷积神经网络的舌象鉴别研究,VGG16及残差网络50层(residual network 50,ResNet50)模型验证准确率均较高,达到80%以上,且ResNet50模型优于VGG16模型,可为舌象识别提供一定参考。基于加权梯度类激活映射(gradient-weighted class activation mapping,Grad-CAM)技术,通过舌苔舌色差异分布的网络可视化,有助于直观进行模型评估分析。结论基于卷积神经网络模型对舌象数据库进行分析,实现“舌边白涎”舌象识别,有助于临床诊疗的客观化辅助分析,为舌诊智能化发展提供一定借鉴。
文摘食品乳液在口腔加工过程中的脂肪感知属性主要来自于其乳液液滴与口腔软表面及唾液之间的复杂相互作用,乳滴在舌头表面的黏附、润湿、铺展等一系列界面行为影响乳液在口腔中的摩擦特性和润滑作用。采用高压微射流处理后的豌豆分离蛋白(pea protein isolate,PPI)作为乳化剂制备具有不同油滴粒径的水包油(O/W)乳液,研究油滴粒径变化及施加法向载荷、唾液添加等对PPI稳定的O/W乳液摩擦学特性的影响。结果表明:随着施加法向荷载的增大(0.5~2.0 N),乳液的摩擦系数明显下降,同时,随着乳液粒径的减小,更多乳滴会夹带到接触面之间,从而导致乳液摩擦系数下降(10%~30%),边界层区范围减小15%~20%,能在较低的滑动速率下实现润滑;在模拟口腔加工过程中,唾液的添加会使乳滴发生絮凝,粒径增大,不易夹带到接触面之间,进而导致PPI乳液摩擦系数增大。本研究可为调控豌豆蛋白乳液的口腔质构感官特性及产品研发提供一定技术支持。
