Searched for: subject%3A%22Saliva%22
(1 - 20 of 32)

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Kaan, A.M. (author), Buijs, M.J. (author), Brandt, B.W. (author), Crielaard, W. (author), Keijser, B.J.F. (author), de Ruyter, J.C. (author), Zaura, E. (author)
Objectives: Large longitudinal cohort studies in infants are needed to understand oral microbiome maturation in relation to general health. The logistics of such studies are complex and costs involved high. Methods like home sampling by caretakers might be a solution to these issues. This study aimed to evaluate feasibility of home sampling by...
article 2020
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Koppelman, S.J. (author), Smits, M. (author), Tomassen, M. (author), de Jong, G.A.H. (author), Baumert, J. (author), Taylor, S.L. (author), Witkamp, R. (author), Veldman, R.J. (author), Pieters, R. (author), Wichers, H. (author)
The oral mucosa is the first immune tissue that encounters allergens upon ingestion of food. We hypothesized that the bio-accessibility of allergens at this stage may be a key determinant for sensitization. Light roasted peanut flour was suspended at various pH in buffers mimicking saliva. Protein concentrations and allergens profiles were...
article 2018
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Prodan, A. (author), Imangaliyev, S. (author), Brand, H.S. (author), Rosema, M.N.A. (author), Levin, E. (author), Crielaard, W. (author), Keijser, B.J.F. (author), Veerman, E.C.I. (author)
Introduction: Understanding the changes occurring in the oral ecosystem during development of gingivitis could help improve prevention and treatment strategies for oral health. Erythritol is a non-caloric polyol proposed to have beneficial effects on oral health. Objectives: To examine the effect of experimental gingivitis and the effect of...
article 2016
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Prodan, A. (author), Brand, H.S. (author), Ligtenberg, A.J.M. (author), Imangaliyev, S. (author), Tsivtsivadze, E. (author), van der Weijden, F. (author), Crielaard, W. (author), Keijser, B.J.F. (author), Veerman, E.C.I. (author)
A cross-sectional observational study was conducted to evaluate interindividual biochemical variation in unstimulated whole saliva in a population of 268 systemically healthy young students, 18-30 yr of age, with no apparent caries lesions or periodontal disease. Salivary flow rate, protein content, pH, buffering capacity, mucins MUC5B and MUC7,...
article 2015
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Vallons, K.J.R. (author), Helmens, H.J. (author), Oudhuis, A.A.C.M. (author)
Background Thickening of foods and fluids is commonly used in the management of dysphagia to reduce the risk of aspiration. The use of starch-based thickeners is established. However, the use of gums in thickeners is gaining interest as they are resistant to salivary amylase, which may promote safer swallowing. Aims To compare the effect of...
article 2015
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Janus, M.M. (author), Keijser, B.J.F. (author), Bikker, F.J. (author), Exterkate, R.A.M. (author), Crielaard, W. (author), Krom, B.P. (author)
Commensal oral biofilms, defined by the absence of pathology-related phenotypes, are ubiquitously present. In contrast to pathological biofilms commensal biofilms are rarely studied. Here, the effect of the initial inoculum and subsequent growth conditions on in vitro oral biofilms was studied. Biofilms were inoculated with saliva and grown...
article 2015
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Biesbroek, G. (author), Sanders, E.A.M. (author), Roeselers, G. (author), Wang, X. (author), Caspers, M.P.M. (author), Trzciński, K. (author), Bogaert, D. (author), Keijser, B.J.F. (author)
Introduction: Accurate analyses of microbiota composition of low-density communities (103-104 bacteria/sample) can be challenging. Background DNA from chemicals and consumables, extraction biases as well as differences in PCR efficiency can significantly interfere with microbiota assessment. This study was aiming to establish protocols for...
article 2012
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Oudhoff, M.J. (author), Blaauboer, M.E. (author), Nazmi, K. (author), Scheres, N. (author), Bolscher, J.G.M. (author), Veerman, E.C.I. (author), TNO Kwaliteit van Leven (author)
Antimicrobial peptides are multifunctional in innate immunity and wound repair of multicellular organisms. We were the first to discover that histatins, a family of salivary antimicrobial peptides, enhance epithelial cell migration, suggesting a role in oral wound healing. It is unknown whether histatins display innate-immunity activities,...
article 2010
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Terpstra, M.E.J. (author), Jellema, R.H. (author), Janssen, A.M. (author), de Wijk, R.A. (author), Prinz, J.F. (author), van der Linden, E. (author), TNO Kwaliteit van Leven (author)
Commercial and model mayonnaises varying in fat content and type and amount of thickener were characterized by sensory analysis, rheological measurements and novel instrumental measurements covering other physicochemical properties and/or reflecting changes of food properties during oral processing. Predictions of texture attributes by...
article 2009
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Janssen, A.M. (author), van de Pijpekamp, A.M. (author), Labiausse, D. (author), TNO Kwaliteit van Leven (author)
In this study, the differential breakdown of protein gels containing four types of high and low cross-linked starch granules were studied. Susceptibility to saliva-induced breakdown of starch granules and the consequences of these for overall breakdown of the gel matrix were captured using a multiple extrusion cell (MEC). Gels filled with two...
article 2009
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de Wijk, R.A. (author), Kapper, C. (author), Borsboom, P. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
Food coatings that remain after swallowing starch-based or CMC-based custard desserts were investigated for 19 subjects. Foods were orally processed for 5 s using a pre-defined protocol, after which the food was swallowed. The remaining food coating was assessed sensorially as well as instrumentally using turbidity of rinse water. The...
article 2009
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Neyraud, E. (author), Heinzerling, C.I. (author), Bult, J.H.F. (author), Mesmin, C. (author), Dransfield, E. (author), TNO Kwaliteit van Leven (author)
Saliva from parotid glands plays a role in taste perception. Parotid saliva is also stimulated by tastants. The aim of this work is to investigate the effects of different tastants on the parotid salivary response in six subjects. Five tastants were given in different concentrations in solution and held in the mouth for 10 s. The flow rate,...
article 2009
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Neyraud, E. (author), Bult, J.H.F. (author), Dransfield, E. (author), TNO Kwaliteit van Leven (author)
Objective: Parotid saliva flow is increased by mastication and its composition is also modified. The aim of this work was to clarify the relationships between flow rate, pH and protein concentration, during resting and short-duration simulated chewing, using continuous and fractional saliva collections. Design: Parotid saliva flow rate, pH and...
article 2009
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Harthoorn, L.F. (author), Brattinga, C. (author), van Kekem, K. (author), Neyraud, E. (author), Dransfield, E. (author), TNO Kwaliteit van Leven (author)
Human saliva contains numerous salivary components that are fundamental for a healthy oral environment and the oral processing of foods. To study a possible differential influence of orosensory stimulation and metabolic activation on salivary composition, human parotid salivary flow, pH, A280, and α-amylase activity were measured before, during...
article 2009
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Keijser, B.J.F. (author), Zaura, E. (author), Huse, S.M. (author), van der Vossen, J.M.B.M. (author), Schuren, F.H.J. (author), Montijn, R.C. (author), ten Gate, J.M. (author), Crielaard, W. (author), TNO Kwaliteit van Leven (author)
A good definition of commensal microflora and an understanding of its relation to health are essential in preventing and combating disease. We hypothesized that the species richness of human oral microflora is underestimated. Saliva and supragingival plaque were sampled from 71 and 98 healthy adults, respectively. Amplieons from the V6...
article 2008
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Zinoviadou, K.G. (author), Janssen, A.M. (author), de Jongh, H.H.J. (author), TNO Kwaliteit van Leven (author)
Predictability of the perception of foods thickened by polysaccharides is only poor. Therefore, the effect of saliva on the lubrication properties of 2 types of neutral polysaccharides, cross-linked starch and locust bean gum, was studied. Despite the similar bulk rheological behavior of the 2 polysaccharides, the starch solution exhibited a...
article 2008
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Prinz, J.F. (author), Janssen, A.M. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The intra-oral processing of semi-solids foods is dominated by effects due to tongue movement. These movements subject the food to shear forces and mix it with saliva. Both actions tend to reduce the viscosity of the products. These changes are perceived as "melting" by sensory panellists. In a previous study where subjects were trained to use a...
article 2007
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Engelen, L. (author), van den Keybus, P.A.M. (author), de Wijk, R.A. (author), Veerman, E.C.I. (author), Amerongen, A.V.N. (author), Bosman, F. (author), Prinz, J.F. (author), van der Bilt, A. (author), TNO Kwaliteit van Leven (author)
Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from...
article 2007
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Prinz, J.F. (author), de Wijk, R.A. (author), Huntjens, L. (author), TNO Kwaliteit van Leven (author)
Frictional conditions in the mouth are thought by food scientists to be critical to the perception of important food attributes such as astringency, smoothness, roughness, slipperiness, etc. This ability to detect friction probably evolved to avoid foods that could wear the teeth excessively. In modern humans, sensations related to friction and...
article 2007
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Janssen, A.M. (author), Terpstra, M.E.J. (author), de Wijk, R.A. (author), Prinz, J.F. (author), TNO Kwaliteit van Leven (author)
The relevance of initial rheological properties and mechanical and enzymatic structure breakdown in determining selected sensory texture attributes of custards was studied. The so-called structure breakdown cell was used to characterize saliva-induced breakdown, i.e., by monitoring digestion of starch by amylase from saliva. Based on rheological...
article 2007
Searched for: subject%3A%22Saliva%22
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