Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference.

This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65-74 years), with common Japanese confectionery (Daifuku) as test foods. Through the online questionnaire, four distinct texture preference groups were formed based on the factors of preference for smoothness and firmness of the inner bean paste layer. Analysis of the food preference scale for imbalanced diet (FPSID) revealed that smooth-texture likers were more likely to be picky eaters than firm-texture likers. Furthermore, high (HiSm) and low smoothness preference groups (LoSm) were selected for the food sensory evaluation test to compare perceived textures (smoothness and firmness). Only the HiSm group exhibited a positive association between perceived smoothness and overall texture liking, perceiving smoothness significantly more intense than the LoSm group in situations where overall texture liking was high. This finding indicates that smooth texture preference does not act independently but rather interacts with food texture matching to affect perception. Our findings suggest that when food texture aligns with individuals' preferences, it elicits hedonic emotions and dynamically enhances food texture perception. This preference-involved perceptual process may contribute to the development of more explicit texture preferences.

Assessing of the use of proteins A, G, and chimeric protein AG to detect marine mammal immunoglobulins.

In recent years, there has been an increase in infectious diseases in marine mammals, including brucellosis, infections of morbillivirus, herpesvirus, and poxvirus. Several serological diagnostic methods, including enzyme-linked immunosorbent assays, immunofluorescence assays (ELISA), and western blotting, have been used to detect antibodies against pathogens in marine mammals. However, options for commercial secondary antibodies used to detect antibodies in marine mammals are limited; therefore, the use of proteins A, G, or chimeric protein AG may provide a suitable alternative. This study aimed to assess the use of proteins A, G, and chimeric protein AG to detect marine mammal immunoglobulins. Currently, there are no comparative studies on the use of proteins A, G, and chimeric protein AG for the detection of immunoglobulins in marine mammals. In this study, we used ten pinnipeds' species (Baikal seal, California sea lion, harbor seal, northern fur seal, ringed seal, South American fur seal, South American sea lion, spotted seal, Steller sea lion, and walrus) and five cetacean species (beluga whale, bottlenose dolphin, harbor porpoise, killer whale, and Pacific white-sided dolphin) and compare binding ability to proteins A, G, or chimeric protein AG by ELISA. The results revealed that the immunoglobulins from pinniped and cetacean species reacted more strongly to protein A than protein G. In addition, the immunoglobulins of pinnipeds and cetaceans showed a strong binding ability to chimeric protein AG. These results suggest that proteins A, G, and chimeric protein AG would be used to help further develop serological assays.

A New Enzyme-linked Immunosorbent Assay for Serological Diagnosis of Seal Parapoxvirus Infection in Marine Mammals.

Introduction: Seal parapoxvirus (SPPV) infection has been reported among pinnipeds in aquaria in Japan; however, its seroprevalence is unknown. Therefore, an enzyme-linked immunosorbent assay (ELISA) was developed for serological diagnosis of SPPV infection. Material and Methods: The gene encoding the major envelope protein of SPPV was cloned into the eukaryotic expression vector pAcGFP1-N1, which encodes the green fluorescence protein (GFP), thereby producing a fusion protein (Env-GFP). Parental and cloned vector DNA was independently transfected into cultured seal cells for the expression of GFP and Env-GFP. The wells of an ELISA plate were coated with either GFP- or Env-GFP-transfected cell lysates. The light absorbance of each serum sample was adjusted by subtracting the absorbance of GFP-coated wells from that of Env-GFP-coated wells. Sera from two spotted seals (Phoca largha), six beluga whales (Delphinapterus leucas), three Pacific white-sided dolphins (Lagenorhynchus obliquidens), and ten bottlenose dolphins (Tursiops truncatus) from an aquarium in Japan were examined using the ELISA. Results: Positive reactions were not observed, except in one preserved sample collected ten years ago from a naturally SPPV-infected spotted seal. Conclusion: The established ELISA could be useful in screening marine mammal sera for anti-SPPV antibodies.

Application of a balloon-type pressure sensor in texture evaluation of tongue-crushable foods.

A relationship has recently been suggested to exist between tongue pressure measured using balloon-type sensors and the tongue-crushable food range of individuals. This study was conducted to investigate the applicability of a balloon-type pressure sensor for texture evaluation of tongue-crushable soft foods. Six gellan gum gels were used as a soft food model. The fracture force and strain of gels were controlled at two and three levels by changing the gum concentration and acyl-group content, respectively. The pressure sensor was inserted between a food sample and texture analyzer probe, and pressure values during compression of gels were measured. During the compression test, both the food and tongue-pressure sensor were deformed, eventually leading to fracture of food gels. Using the tongue-pressure sensor, the food gels fractured at lower force because of the shape of the sensor but showed longer displacement as the sensor deformed compared to without the sensor. Gels with low-fracture force in the conventional test without the sensor exhibited lower fracture force, work, gradient, and true stress than those with high-fracture force in the sensor test. Displacement, clearance, or distance from the bottom plate, and true stress at fracture were appropriate parameters for expressing the fracture characteristics. Both the true fracture stress and fracture pressure in the sensor test decreased with the fracture strain of gels in a conventional test. These results suggest that by using a larger balloon and faster sampling, the sensor can be used to determine the fracture behavior of tongue-crushable foods.

Fluctuations in serum steroid hormone concentrations and body mass during growth and sexual maturation in captive northern fur seals (Callorhinus ursinus).

Northern fur seals (Callorhinus ursinus) have a distinct life history pattern comprising annual terrestrial breeding and oceanic migration, and the physiological changes associated with these patterns are of particular interest for understanding their environmental adaptations. However, owing to their oceanic distribution, limited information is available on the reproductive physiology of wild individuals during the immature stage and the winter migration period. This study aimed to determine the relationships among the seasonal hormone profiles, body growth, age, and pregnancy using monthly serum samples collected over 3-5 years from two male and two female captive individuals during pubescence and sexual maturation. Small increases in the serum testosterone signaled puberty in males aged 3 and 4 years. Thereafter, males showed considerable increases in testosterone during breeding seasons, indicating sexual maturity. Immature female serum progesterone was maintained at low levels, but after pubescence, females showed an increase in serum progesterone in August, the month next to the peak of delivery, followed by a decrease. In non-pregnant females, progesterone did not increase significantly until the next breeding season, but in pregnant females, they increased again from February to March and then gradually decreased. Immature males increased body mass constantly and reached puberty when their body mass exceeded 20 kg, and they showed seasonal weight fluctuations after puberty. These results provide fundamental information for determining sexual maturity and pregnancy in this species based on sex steroid hormones and body mass measurements.

Longitudinal study of northern fur seal (Callorhinus ursinus) hematology.

Although the causes have not been specified yet, wild populations of northern fur seals (Callorhinus ursinus) have been decreasing, which is why conservation techniques such as captive breeding and health maintenance should be established. Hematological parameters can be used to maintain the health status of northern fur seals kept in captivity for artificial reproduction and public education. Year-round fluctuations of blood parameters have not been examined for northern fur seals due to the difficulties in obtaining serial blood samples from wild animals during the oceanic migration period from late autumn to spring. In this study, blood samples were collected from four captive northern fur seals and analyzed monthly for more than three years to clarify the seasonal fluctuation patterns in 14 hematological parameters. Many hematological parameters seemed to be seasonal patterns: summer-autumn and winter-spring; leukocyte-related parameters were higher in summer and autumn than in winter and spring; erythrocyte-related parameters were lower in summer and autumn than in winter and spring. Significant seasonal differences in nine of the 14 parameters were observed using a generalized linear mixed model (GLMM) analysis. These results have improved our understanding of the seasonal patterns of hematological characteristics in the northern fur seal and can contribute to the health care of protected or captive northern fur seals.

Food hardness influences the progression of age-related hearing loss in mice.

C57BL/6J and DBA/2J mice are often used for hearing research because of their early onset and progression of age-related hearing loss (AHL). Here, we report that the hardness of the diet affects the progression of AHL in these mice. When C57BL/6J mice and DBA/2J mice were fed a pellet-type or powder-type standard AIN93M diet, the pellet diet significantly promoted AHL. AHL promotion was eliminated by crushing the pellet diet to a powder. Subsequently, when C57BL/6J mice were fed the pellet-type AIN93M diet obtained from three different manufacturers, two of them significantly promoted AHL. The hardness of the diets was measured, and it was found that the two diets that promoted AHL were significantly harder than the other diet. Next, we attempted to reduce diet hardness by replacing some nutritional ingredients with dried eggs or phosphatidylcholine (PC), and we succeeded in obtaining brittle diets with lower hardness values. Then, C57BL/6J mice were bred with brittle diets for 6 months and the promotion of AHL was suppressed to the equivalent level as the powder diet. Furthermore, when senescence-accelerated mice, SAMP8, were fed a brittle diet for one year, the progression of AHL was also suppressed; however, it did not affect other aging indexes, such as mental and physical performance. We also confirmed that a high-fat pellet diet, which is soft even in pellet form, did not promote AHL. Time-restricted feeding (tRF), which is a chrono-nutritional method to delay aging, ameliorated the promotion of AHL by the hard AIN93M pellets in C57BL/6J mice. These results indicate that the physical form and hardness of diets affect the progression of AHL in mouse models.

Consensus on the terminologies and methodologies for masticatory assessment.

A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes employed to describe different methodologies. Standardisation of terms is essential to allow comparisons among different studies. This article was aimed to provide a consensus concerning the terms, definitions and technical methods generally reported when evaluating masticatory function objectively and subjectively. The consensus is based on the results from discussions and consultations among world-leading researchers in the related research areas. Advantages, limitations and relevance of each method are also discussed. The present consensus provides a revised framework of standardised terms to improve the consistent use of masticatory terminology and facilitate further investigations on masticatory function analysis. In addition, this article also outlines various methods used to evaluate the masticatory process and their advantages and disadvantages in order to help researchers to design their experiments.

Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongue.

A soft machine system (texture analyzer equipped with an artificial tongue) was developed to analyze the occurrence of fractures in soft food gels compressed between the tongue and hard palate. Artificial tongues were newly designed with a modulus similar to that of a somewhat tense human tongue, using transparent urethane gels. A model of soft foods that are easy or difficult to crush with the tongue was prepared using gellan gums at different concentrations. A piece of gellan gum gel was uniaxially compressed on an artificial tongue with the flat probe of a texture analyzer. The food gel and artificial tongue were deformed, leading to the fracturing of food gels alone. During compression-induced fracture, the softer food gels exhibited a lower force, lower displacement, and lower true stress than the harder gels on all artificial tongues. The fracture probability of gellan gels was lower for the combination of harder food gels and softer artificial tongues, as softer materials can deform to a larger extent. Fracture displacement of food gels was increased as the modulus of the artificial tongue decreased; however, the fracture force did not differ significantly. These results suggest that an artificial tongue with elastic modulus values similar to those of the actual human tongue is suitable for determining the fracture behavior of foods during compression between the tongue and hard palate.

Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue.

Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness similar to that of the human tongue were created using clear soft materials. Model soft gels were prepared using gellan gums. A piece of gel on an artificial tongue was compressed using a texture analyzer. The deformation profile during the compression test was obtained using a video capture system. The soft machine equipped a soft artificial tongue sometimes fractured food gels unlike hard machine, which always fracture gels. The fracture properties measured using the soft machine were better than those obtained from a conventional test between hard plates to mimic natural oral processing in humans. The fracture force on foods measured using this soft machine may prove useful for the evaluation of food texture that can be mashed using the tongue.

Supporting young researchers in food texture studies.

I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor-in-Chief of JTS and as the author of a superior textbook in the cultivation of future food texture researchers. Prof. Bourne has provided significant guidance to those in the industry using his textbook to suggest appropriate approaches to measure, evaluate, and alter the textures of agro-products and processed foods. I began my career in food rheology, learned the physiological techniques necessary for measuring mastication, and developed relationships with good sensory scientists along the way. I am happy to offer advice to agriculture and food scientists, researchers, and engineers in the food industry regarding food texture. I would like to be a follower of Prof. Bourne and support young food texture scientists in the 21st century. PRACTICAL APPLICATIONS: Food texture studies conducted during the last century are beginning to evolve. Based on previous publications in the Journal of Texture Studies, I believe that several areas can be further examined in this century. First, methods to evaluate the textures of heterogeneous materials, such as fruits and vegetables, require improvements. Second, the monitoring of rapid changes in food texture during oral processing should be considered during the design of food products. Third, a new instrumental method that mimics the movement and breakdown of soft foods by the tongue is being developed. The optimization of food processing to reduce the loss of agro-products and production of high-quality foods both require more attention according to the Sustainable Development Goals adopted by the United Nations in 2015.

A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches.

The objective of this study was to study and compare the impact of HMT on rheology and textural properties observed between sago and arenga starces, and then related to structural change of amylopectin. The HMT were conducted using the autoclaving method at 20% moisture content and heated to 120 C for 60 min for sago and 90 min for arenga starch as optimum condition. The HMT shifted gelatinization temperature higher and reduced the enthalpy of both starches. The HMT sago starch paste exhibited an exceptionally strong shear thinning behavior as shown by a rapid decrease of viscosity and an increase of shear rate. The HMT clearly made the texture of starch gels more fragile compared to their native form and reduced their breaking point to a lower strain. The HMT effect on the rheological properties and texture of the sago starch was greater than the changes observed with the arenga starch. Major changes in rheological properties after HMT was not followed by changes in amylopectin structure. The HMT process did not significantly affect the amylopectin chain-length distribution in Arenga starch. In the sago starch, HMT affect to long chain amylopectin with DP ≥ 37. The HMT effect on rheology and textural properties was higher in sago starch than arenga starch. This study demonstrated that long chain amylopectin with DP ≥ 37 plays an important role in contributing to the rheological change caused by the HMT.

Extralobar pulmonary sequestration in two pinniped species.

Two cases of extralobar pulmonary sequestrations from a walrus (Odobenus rosmarus) and a Steller sea lion (Eumetopias jubatus) are described in the present study. Grossly, an independent, soft unilocular cystic mass was found within the abdominal cavities of both animals, adherent to the diaphragm in O. rosmarus and attached to the cardia of the stomach in E. jubatus. Histopathologically, the cysts were lined by pseudostratified ciliated columnar epithelium with abundant goblet cells, while the wall comprised of glands, hyaline cartilage, bronchiole- and alveolus-like structures, smooth muscles, and large, well-developed elastic and muscular arteries. The pinniped cases presented are exceptionally rare and to the best of the authors' knowledge, marks the first descriptions of this congenital anomaly in wildlife.

Normal hematology and serum chemistry of northern fur seals (Callorhinus ursinus) in captivity.

Northern fur seals (Callorhinus ursinus) are endemic to the North Pacific Ocean. They were hunted for their fur and became endangered in the late 1800s, but their populations recovered following the introduction of protection laws. Recently, populations have been decreasing again, although the reasons are unclear. For individuals that are bred and reared in captivity as part of ex situ conservation projects, details of blood characteristics are essential to ensure good health. However, the normal ranges of hematology and serum chemistry of captive northern fur seals have not been defined. This study determined the normal ranges of hematology and serum chemistry of captive fur seals. Blood samples were collected every month for 2 years from four captive northern fur seals in Japan (three born in an aquarium and one kept in the same aquarium following rescue). Fifteen blood characteristics and 29 serum chemistry properties were compared with those previously reported for wild northern fur seals in the USA. Several parameters were not within the normal ranges reported previously in wild northern fur seals. In particular, levels of alkaline phosphatase was outside of the normal ranges previously reported. The hematological and serum chemistry ranges in this study can help provide a guideline for understanding the health of northern fur seals in captivity.

Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels.

The objectives of this study were to examine the effects of mouthful quantities and mechanical properties of gels on natural mastication behaviors using electromyography (EMG). Two types of hydrocolloid gels (A and K) with similar fracture loads but different moduli and fracture strains were served to eleven normal women in 3-, 6-, 12-, and 24-g masses in a randomized order. EMG activities from both masseter muscles were recorded during natural mastication. Because of the similar fracture loads, the numbers of chews, total muscle activities, and entire oral processing times were similar for similar masses of both gel types. Prior to the first swallow, the more elastic K gel with a higher fracture strain required higher muscle activities than the brittle A gel, which had higher modulus. Majority of subjects had preferred sides of chewing, but all subjects with or without preferred sides used both masseters during the consumption of gels. Similar effects of masses and types of gels were observed in EMG activities of both sides of masseters. Contributions of the dominant side of chewing were diminished with increasing masses of gels, and the mass dependency on ratio of the dominant side was more pronounced with K gel. More repetitions of smaller masses required greater muscle activities and longer periods for the consumption of 24-g gel portions. Reduction in the masses with an increased number of repetitions necessitated slower eating and more mastication to consume the gel portions. These observations suggest that chewing using both sides is more effective and unconsciously reduces mastication times during the consumption of gels.

Characterization of Arenga starch in comparison with sago starch.

The aim of this research was to characterize the composition and physical properties of palm starch obtained from Arenga pinnata in comparison with another palm starch from Metroxylon sago. The amylose contents of both starches were not significantly different. Peak gelatinization temperature was also similar at approximately 67 °C, but arenga starch showed a narrower range of gelatinization temperature than sago. The crystallinity and swelling power capacity of arenga starch were lower than those of sago. Arenga and sago starch paste at low concentrations showed shear thinning behavior, and sago formed a more viscous sol/paste than arenga. The sol-gel transition concentration of sago starch paste was found at a lower concentration than arenga starch. At high concentrations, gel from arenga starch was more rigid than that of sago. The breaking properties and texture profile of both starch gels were also clearly different, suggesting that they are suited for different applications.

Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental Tests.

To determine an effective method to evaluate the texture of cucumbers, human-bite measurement using a multiple-point sheet sensor and instrumental tests using wedge probes with various angles and a cylindrical probe were conducted. To detect small differences in texture, cross-sectional slices taken from the middle part of a cucumber fruit were served at 4 or 22C. The 60°-wedge probe that could completely divide samples like human incisors performed best compared with sharper wedges or cylindrical probe that partly broke the tissue. The human-bite force for cucumber slices of 4C was significantly lower than that of 22C. Breaking force and energy with the wedges of 60 and 30° in the compression test and those for flesh puncture test demonstrated a similar temperature effect. A faster compression speed close to the human-bite speed (20 mm/s) was necessary to detect the significant temperature effects. PRACTICAL APPLICATIONS: The texture of cucumber was analyzed more precisely using a wedge probe with an angle of 60° inserted into sectional slices of the samples similar to the action of human front teeth that completely cut off the section. A cylindrical probe could insert only part of the cucumber tissues and a blade or a sharper wedge probe partially broke the slices to the depth which the probe reached. Faster test speed (>10 mm/s) close to the average speed of human bite is preferred to detect temperature effects on fracture force. If there are some differences in breaking properties of cucumbers, the proposed conditions of compression test with a 60° wedge at 20 mm/s will detect delicate differences as those due to serving temperature were small.

Isolation of a novel herpesvirus from a Pacific white-sided dolphin.

During establishment of primary cell culture from the kidney of a dead Pacific white-sided dolphin (Lagenorhynchus obliquidens), a cytopathic effect was observed. Polymerase chain reaction with a set of herpesvirus consensus primers yielded a fragment of the expected size. Nucleotide sequencing of the product indicated that the isolated virus was closely related to an alphaherpesvirus detected in a bottlenose dolphin in the United States, but the sequence identity at the protein level was low (86.6 %). Phylogenetic analysis of the encoded sequence confirmed that the new isolate belonged to the subfamily Alphaherpesvirinae and clustered together with other cetacean alphaherpesviruses. The complete gene encoding glycoprotein B (2,757 bp) was amplified from the novel isolate; the encoded protein was compared with the corresponding protein of other herpesviruses, revealing that this virus belongs to the genus Varicellovirus. Taken together, these results suggest that this virus corresponds to a novel herpesvirus capable of infecting Pacific white-sided dolphins.

Fast Fourier transform analysis of sounds made while swallowing various foods.

The cervical auscultation method was applied to investigate sounds generated while swallowing various foods with unique physical properties, including liquid (water), semiliquid (yogurt), and solid (konjac jelly). To study the differences among swallowing sounds for various foods, fast Fourier transform (FFT) analysis was applied to signals that were attributed to the flow of a food bolus, which is a swallowable soft mass of chewed food. An FFT program was developed that enabled the calculation of a spectrum for a specified region of time domain swallowing sound signals. The intensity of spectra in the frequency range between 400 and 1000 Hz significantly differed: liquid > semiliquid > solid. The FFT spectrum in this range was suggested to represent the frequency characteristics of the swallowing sounds of various foods.

Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel.

The starch digestibility and rheological properties of gels were evaluated in the presence of three non-starch polysaccharides (agar, xanthan gum and konjac glucomannan) with rice starch. Each polysaccharide was added to 30% (w/w) rice starch suspension at defined concentrations and starch gels were prepared. The extent of starch gel digestibility was determined by an in vitro method and rheological properties by a dynamic oscillatory test and a compression test. The added polysaccharides suppressed starch hydrolysis in the gels compared with the control, and a concentration dependency of this suppressive effect was observed. Adding agar and xanthan gum increased the storage shear modulus (G') of starch gels, while adding konjac glucomannan decreased G' values. The results indicate that the suppressive effect of non-starch polysaccharides on starch digestibility appears to be not only due to the rigidity of the gel, but also the interaction between starch and non-starch polysaccharides.