Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?

Xu, Feng; Laguna, Laura; Sarkar, Anwesha

doi:10.1111/jtxs.12356

Cited by 185 publications

(170 citation statements)

References 94 publications

(150 reference statements)

Supporting

Mentioning

137

Contrasting

Unclassified

Order By: Relevance

“…Animal models [426] and in vitro and in vivo clinical models were developed [415,427]. The importance of saliva in oral tribology was also increasingly recognized, including changes in saliva due to age [428], dry mouth, and in vitro simulation system [429], effect of palm oil [430], and bio-lubricants [167]. It is interesting to note a wide perspective in the area of oral tribology, from dietary, evolutionary, archeological, ecological, and paleontological points of view [384, 385, 431−436].…”

Section: Oral Tribologymentioning

confidence: 99%

A review of recent advances in tribology

et al. 2020

View full text Add to dashboard Cite

The reach of tribology has expanded in diverse fields and tribology related research activities have seen immense growth during the last decade. This review takes stock of the recent advances in research pertaining to different aspects of tribology within the last 2 to 3 years. Different aspects of tribology that have been reviewed including lubrication, wear and surface engineering, biotribology, high temperature tribology, and computational tribology. This review attempts to highlight recent research and also presents future outlook pertaining to these aspects. It may however be noted that there are limitations of this review. One of the most important of these is that tribology being a highly multidisciplinary field, the research results are widely spread across various disciplines and there can be omissions because of this. Secondly, the topics dealt with in the field of tribology include only some of the salient topics (such as lubrication, wear, surface engineering, biotribology, high temperature tribology, and computational tribology) but there are many more aspects of tribology that have not been covered in this review. Despite these limitations it is hoped that such a review will bring the most recent salient research in focus and will be beneficial for the growing community of tribology researchers.

show abstract

Section: Oral Tribologymentioning

confidence: 99%

A review of recent advances in tribology

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Saliva is pivotal for bolus formation and consequently is also related to the sensory and textural experience. Xerostomia is a clinical condition characterized by an excessive sensation of dryness in the mouth, which is not necessarily linked to salivary gland hypofunction [30,44]. Xerostomia is estimated to affect 25-50% of older individuals [45].…”

Section: Dry Mouthmentioning

confidence: 99%

Poor Oral Health as a Determinant of Malnutrition and Sarcopenia

et al. 2019

View full text Add to dashboard Cite

Aging is accompanied by profound changes in many physiological functions, leading to a decreased ability to cope with stressors. Many changes are subtle, but can negatively affect nutrient intake, leading to overt malnutrition. Poor oral health may affect food selection and nutrient intake, leading to malnutrition and, consequently, to frailty and sarcopenia. On the other hand, it has been highlighted that sarcopenia is a whole-body process also affecting muscles dedicated to chewing and swallowing. Hence, muscle decline of these muscle groups may also have a negative impact on nutrient intake, increasing the risk for malnutrition. The interplay between oral diseases and malnutrition with frailty and sarcopenia may be explained through biological and environmental factors that are linked to the common burden of inflammation and oxidative stress. The presence of oral problems, alone or in combination with sarcopenia, may thus represent the biological substratum of the disabling cascade experienced by many frail individuals. A multimodal and multidisciplinary approach, including personalized dietary counselling and oral health care, may thus be helpful to better manage the complexity of older people. Furthermore, preventive strategies applied throughout the lifetime could help to preserve both oral and muscle function later in life. Here, we provide an overview on the relevance of poor oral health as a determinant of malnutrition and sarcopenia.

show abstract

“…Specifically, PROP tasters and supertasters had a higher response than non-tasters. Interindividual differences in both the quantity and quality of saliva is also an interesting area here, especially as far as it affects astringency (e.g., Taladrid, Lorente, Bartolomé, Moreno-Arribas, & Laguna, 2019;Xu, Laguna, & Sarkar, 2019).…”

Section: Problems With the Cross-sectional Approach To Studying Percementioning

confidence: 99%

Perceptual learning in the chemical senses: A review

Spence

2019

Food Research International

View full text Add to dashboard Cite

People have been writing about perceptual learning and expertise in the chemical senses for more than a century now, with a particular focus on the world of wine. However, the problem with many of the cross-sectional studies of wine expertise that have been published to date is that they simply cannot rule out the possibility that those with superior chemosensory abilities end-up gravitating toward a career in wine. Definitions of expertise also tend to vary widely between studies, making direct comparison of the results obtained rather difficult. By contrast, the longitudinal learning studies that have been published have typically only assessed the effects of relatively small amounts of training. And, taken as a whole, the majority of studies in this area tend to look statistically underpowered nowadays in terms of the sample sizes that have been used. Nevertheless, despite these limitations, the literature converges on the conclusion that chemosensory perceptual learning does occur, though the gains (e.g., in terms of lower detection thresholds) are usually modest at best, and tend to be highly stimulusspecific. By contrast, cognitive/semantic improvements in describing/discriminating wines, and wine-relevant compounds, as well as the acquisition of relevant conceptual knowledge, are much more salient differentiators in the cross-sectional empirical literature. Enhanced attention and olfactory recognition memory abilities have also been reported amongst wine experts. Looking to the future, the hope is that the insights garnered from studies of perceptual learning in the higher spatial senses may help to optimize the training regimes for those wishing to enhance their wine-tasting abilities, and perhaps also aid recovery in those suffering from olfactory loss.

show abstract

Aging‐related changes in quantity and quality of saliva: Where do we stand in our understanding?

Cited by 185 publications

References 94 publications

A review of recent advances in tribology

A review of recent advances in tribology

Poor Oral Health as a Determinant of Malnutrition and Sarcopenia

Perceptual learning in the chemical senses: A review

Contact Info

Product

Resources

About