Researchers have developed a groundbreaking 3D biomimetic artificial mouth that can mimic the human oral processing of soft foods, offering unprecedented insights into the dynamics of food transformation. This cutting-edge technology, featuring a pneumatic multi-degree-of-freedom artificial tongue meticulously crafted to mirror the mechanical properties and wettability of the human tongue, accurately reproduces the lifelike movements and structures of the tongue surface papillae. By systematically comparing the textural and rheological properties of in vitro and in vivo food boli, the researchers have demonstrated the artificial mouth’s ability to faithfully simulate the complex oral processing of diverse soft foods, from creamy liquids to aerated soft solids and gels. This remarkable achievement holds significant promise in enhancing food palatability and functionality, particularly for older adults facing challenges with swallowing and oral processing, ultimately contributing to advancements in human nutrition and health.
A Biomimetic Approach to Understanding Oral Processing
As the global population ages and the demand for tailored food solutions grows, the need for a deeper understanding of food oral processing has become increasingly crucial. The human mouth is a dynamic environment where food undergoes remarkable transformations, facilitated by the coordinated movements of the tongue, teeth, and cheeks, as well as the complex chemical interactions with saliva. This intricate process is essential for ensuring efficient swallowing, digestion, and nutrient absorption, as well as shaping our sensory experiences of taste and texture.
Reproducing the Intricacies of the Human Tongue
Recognizing the pivotal role of the tongue in food oral processing, the researchers set out to develop a 3D biomimetic artificial mouth capable of accurately simulating the tongue’s movements and properties. By leveraging detailed CT scans of the human oral cavity, they meticulously crafted a pneumatic multi-degree-of-freedom artificial tongue that mirrors the mechanical properties, wettability, and surface papillae of the human tongue.
This cutting-edge technology features a soft robotic actuator capable of executing a range of tongue motions, including compression, shearing, mixing, and bolus collection, all essential for breaking down and homogenizing food with saliva to form a suitable bolus for swallowing.
Putting the Artificial Mouth to the Test
To validate the artificial mouth’s performance, the researchers employed three model foods with diverse textural properties: a viscous liquid, an aerated soft solid, and a soft solid. They conducted comprehensive characterization of these foods, as well as the ready-to-swallow food boli formed during in vivo oral processing, assessing their textural and rheological attributes.
The results were remarkable – the in vitro food boli produced by the artificial mouth closely mirrored the properties of their in vivo counterparts, accurately capturing the transformations that occur during the dynamic process of oral processing.
Unlocking the Secrets of Soft Food Digestion
By systematically comparing the in vitro and in vivo data, the researchers gained unprecedented insights into the complex dynamics of food transformation in the mouth. They observed that the initial mechanical characteristics of the food, such as firmness and adhesiveness, play a crucial role in determining the path of oral processing and bolus formation.
For instance, the aerated soft solid, distinguished by its stickiness, exhibited a unique two-stage swallowing process, with a partial swallow followed by a final swallow. These insights highlight the importance of understanding the interplay between food properties and the tongue’s biomechanics in shaping the overall eating experience.
Enhancing Food Palatability and Functionality
The development of this 3D biomimetic artificial mouth represents a significant breakthrough in the field of food oral processing research. By faithfully reproducing the intricate dynamics of the human tongue, this innovative technology holds immense promise in enhancing the palatability and functionality of food products, particularly for older adults facing challenges with swallowing and oral processing.
The ability to systematically study the transformation of soft foods in the mouth could lead to the formulation of tailored food solutions that are not only nutritious but also easy to consume, ultimately contributing to improved health and well-being for individuals of all ages.
Author credit: This article is based on research by Alejandro Avila-Sierra, Yurixy Bugarin-Castillo, Miodrag Glumac, Jérôme Bussiere, Anne Saint-Eve, Vincent Mathieu, Yoshikazu Kobayashi, Marco Ramaioli.
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