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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Electromyographic measurement of eating behaviors for buckwheat noodles.

The objective of this study was to analyze human eating behaviors in chewing and slurping buckwheat noodles. We used electromyography to measure the activity of the jaw-closing, jaw-opening, and lip-closing muscles while healthy adults ate one mouthful of buckwheat noodles. Slurping the noodles required a longer mastication period but smaller muscle activity per movement than chewing the same samples. Total muscle activity was greater in slurping. Slurping also showed a longer average cycle time but greater variances in the cycle time than rhythmical chewing. The mechanical properties of buckwheat noodles significantly differed between the noodle types (half-raw and dry), but the human mastication variables for the two types of noodles were not significantly changed within a subject. Both types of noodles kept for 10 min at 23 degrees C after being cooked could be consumed with less mastication effort than those immediately served, and this observation corresponded to softening of the noodles during the standing time.

Relationship between the rheological properties of thickener solutions and their velocity through the pharynx as measured by the ultrasonic pulse Doppler method.

The dependence of the dynamic viscoelastic parameters of carboxymethylcellulose (CMC), xanthan gum, and guar gum solutions on the angular frequency (omega) was compared with that of their viscosity (mu) on the shear rate (gamma). In addition, the effect of these rheological properties on the maximum velocity through the pharynx, V(max), as measured by the ultrasonic pulse Doppler method, was investigated. The CMC and guar gum solutions examined were taken as a dilute solution and a true polymer solution, respectively. The xanthan gum solution was taken as a weak gel above 0.5% and a true polymer solution below 0.2%. The maximum velocity, V(max), of the thickener solutions correlated well with mu, the dynamic viscosity eta', and the complex viscosity eta(*), especially those measured at gamma or omega of 20-30 s(-1) (or rad/s) and above, suggesting that mu, eta', and eta(*) are suitable indexes for care foods of the liquid type for dysphagic patients.

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.

Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults.

The relationship between the physical properties of solid food and the masticatory parameters is clarified. Eight solid foods of varying physical properties were chosen. Electromyography of the jaw-closing muscles and mandibular kinematics in eleven young subjects were recorded. The masticatory parameters were derived from the recorded data for the entire mastication process, for the first bite, and in the early, middle, and late stages of mastication. After calculating values relative to the mean value for each subject, nine parameters representing each group were chosen through a cluster analysis. Three principal components were extracted, each of them related to the masticatory time and cycle, minimum jaw opening at the early stage of mastication, and masticatory force. The principal component scores for each food were different, except for one combination in which the physical properties under large and extra-large deformations were similar, despite different breaking properties or small deformation properties. The masticatory parameters did not correlate with the physical properties of food measured for small deformation.

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.

First bite for hardness judgment as haptic exploratory procedure.

This study examines whether the modulation of biting behavior while subjects are engaged in food texture judgment can be explained as an intra-oral exploratory procedure optimized for recognizing a specified sensory attribute. Subjects were asked to compare two cheese samples for "the force required to penetrate the sample with the molar teeth" (the definition for "hardness" used in this study). Based on this definition, we hypothesize that the subjects targeted the first peak of the bite time-force profile (i.e. the intra-oral phenomenon of the initial fracture) as an essential property for judgment. We observed significant elongation of the first peak in the judgmental biting, compared to the biting without judgment, for all subjects. Shortening of the second peak (teeth-to-teeth contact) duration and decrease of the second peak force were also observed for all subjects. These active biting modulations suggested that the first peak was targeted for judgment, whereas the second peak was not targeted. The sample with greater maximum force or time-integral of the bite force at the first peak was also judged as requiring greater force; these agreements were statistically significant. This result confirmed that the parameters related to the first peak were targeted as judgmental cues. We concluded that the biting behavior in hardness judgment functions as the exploratory procedure and was optimized for encoding the target sensory properties.

Interactive relationship between the mechanical properties of food and the human response during the first bite.

Biting is an action that results from interplay between food properties and the masticatory system. The mechanical factors of food that cause biting adaptation and the recursive effects of modified biting on the mechanical phenomena of food are largely unknown. We examined the complex interaction between the bite system and the mechanical properties. Nine subjects were each given a cheese sample and instructed to bite it once with their molar teeth. An intra-oral bite force-time profile was measured using a tactile pressure-measurement system with a sheet sensor inserted between the molars. Time, force, and impulse for the first peak were specified as intra-oral parameters of the sample fracture. Mechanical properties of the samples were also examined using a universal testing machine at various test speeds. Besides fracture parameters, initial slope was also determined as a mechanical property possibly sensed shortly after bite onset. The bite profile was then examined based on the mechanical parameters. Sample-specific bite velocities were identified as characteristic responses of a human bite. A negative correlation was found between bite velocity and initial slope of the sample, suggesting that the initial slope is the mechanical factor that modifies the consequent bite velocity. The sample-specific bite velocity had recursive effects on the following fracture event, such that a slow velocity induced a low bite force and high impulse for the intra-oral fracture event. We demonstrated that examination of the physiological and mechanical factors during the first bite can provide valuable information about the food-oral interaction.