报告题目：Hydrocolloids and physicochemical basis in food oral processing

主  讲  人：Katsuyoshi Nishinari教授   湖北工业大学

报告时间：2022年11月23日（周三）下午1:00

报告地点：下沙校区A教学楼124

报告人简介：

Katsuyoshi Nishinari教授，博士生导师，日本东京大学物理化学专业理学博士。2012年受聘湖北工业大学菲利普斯亲水胶体研究中心外籍特聘教授（全职），兼任大阪市立大学名誉教授，英国格林威大学访问教授。近年来发表300多篇原创性文章，100多篇评论性文章，出版著作10余部，入选高被引学者。主办或参加多次物理化学、流变学、高分子等领域的国际会议，在国际生物大分子胶体研究、食品质构研究等领域享有国际声誉。

报告摘要：

With increasing number of elderly persons, the number of disadvantaged persons with difficulty in mastication and swallowing is increasing rapidly. This lowers the quality of life and brings a difficulty in national finance. While malignant neoplasm, tumor, heart disease, cerebrovascular disease, aging are the top causes of the death, aspiration pneumonia is reported to be more important for the elderly. Although it is known that the thickening of fluids reduces the prevalence of aspiration, it is also known that excessive thickening damages the palatability, and causes the dehydration and malnutrition, and may form residues at the epiglottis or pyriform sinus, which subsequently may cause the aspiration. Therefore, the thickening should be optimized. In addition to the viscosity, the cohesiveness has been recognized as an important characteristic for safe swallowing. How to produce diverse foods which are palatable and safe at low cost taking into account of the sustainability is not a simple question. Finding or creating new texture modifiers will help food industry to improve and widen the recipe. Improving the processing and cooking method are also useful to realise the palatable and healthy foods. Some taste and aroma have been found to shorten the latent time of swallowing reflex, and since it is well known that these chemical senses are influenced by the texture, it is important to understand the relation between the texture and flavour release.

Texture scientists tend to study only the rheological and tribological aspects of model foods while researchers of chemical senses tend to study only model liquid foods neglecting the effects of texture. These different disciplines should interact more, and rheologists and hydrocolloid scientists must collaborate with other disciplines, dental science, oral physiology, nutrition, pharmacy, brain science, psychology, speech therapy, nurses, physiotherapy, occupational therapy, to resolve the complex problems of safe mastication and swallowing.

Scientific knowledge gained for the dysphagia should be useful to develop further safe, palatable and healthy foods for all the generations although the physiological mechanisms of choking in babies and aspiration in the elderly are different.

随着老年人数量的增加，咀嚼和吞咽困难的弱势群体数量迅速增加。这降低了生活质量，给国家和社会带来了困难。虽然恶性肿瘤、肿瘤、心脏病、脑血管病和衰老是死亡的首要原因，但据报道吸入性肺炎对老年人更为重要。虽然已知液体增稠会降低误吸的发生率，但也已知过度增稠会损害适口性，导致脱水和营养不良，并可能在会厌处形成残留物，从而导致误吸。因此，增稠过程需要优化。除了粘度，粘结性已被公认为安全吞咽的重要特征。考虑到可持续性，如何以低成本生产出美味、安全的多样化食品并不是一个简单的问题。寻找或创造新的质地改性剂将有助于食品工业改进和拓宽配方。改进加工和烹饪方法也有助于实现美味和健康的食物。已经发现一些味道和香气可以缩短吞咽反射的潜伏期，而且众所周知，这些化学感觉受到质地的影响，因此了解质地和味道释放之间的关系很重要。

食品物性科学家倾向于只研究模型食品的流变学和摩擦学方面，而化学感官的研究者倾向于仅研究模型液体食品，而忽略了食品质构的影响。这些不同的学科应该更多地相互作用，流变学家和水胶体科学家必须与其他学科合作，以解决安全咀嚼和吞咽的复杂问题。

尽管婴儿窒息和老年人误吸的生理机制不同，但对吞咽困难所获得的科学知识应有助于为所有世代进一步开发安全、可口和健康的食物。

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