Categorization of Commercial Thickeners on the Basis of their Effects on the Physical Properties of Foods

Nakamura, Megumi; Yoshida, Satoshi; Nishioka, Yasuko; Hayashi, Shizuko; Suzuki, Yasushi

doi:10.5264/eiyogakuzashi.70.59

Cited by 10 publications

(8 citation statements)

References 15 publications

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“…Currently, XG FTs are the standard FT, preferred for their minimal flavor and odor and the ability to adjust viscosity within a short period. Their usefulness is not limited to just food as they are also used for administering oral medications such as tablets [4, 5]. However, undisintegrated tablets have been observed in the stool of patients who were orally administered magnesium oxide tablets immersed in FTs [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of food thickener and jelly wafer on the pharmacokinetics of levofloxacin orally disintegrating tablets

Tomita

Nishimura

Goto

et al. 2019

Heliyon

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This study was designed to determine the effects of a food thickener and deglutition aid jelly for oral administration, jelly wafer, on the pharmacokinetics of levofloxacin orally disintegrating tablets. With an increase in immersion time, the disintegration time of levofloxacin orally disintegrating tablets immersed in food thickener was prolonged, whereas that of the tablets immersed in jelly wafer was shortened. The dissolution behavior of non-immersed levofloxacin orally disintegrating tablets was not similar to that of tablets immersed in food thickener, but was similar to that of tablets immersed in jelly wafer. The time to reach the maximum systemic levofloxacin concentration was the same for non-immersed orally disintegrating tablets and tablets immersed in food thickener and jelly wafer. Moreover, there was no significant difference in the maximum concentration after administration between non-immersed orally disintegrating tablets and tablets immersed in food thickener or jelly wafer. These findings suggest that drugs with a high bioavailability, such as levofloxacin, enter the systemic circulation even when administered with a food thickener or jelly wafer.

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Section: Introductionmentioning

confidence: 99%

Effect of food thickener and jelly wafer on the pharmacokinetics of levofloxacin orally disintegrating tablets

Tomita

Nishimura

Goto

et al. 2019

Heliyon

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“…thickening agents, that can be swallowed are useful for certain patients, such as elderly individuals, with eating or swallowing disorders; these thickening agents are useful not only when eating food but also when taking medication such as tablets. 1,2) However, there have been reports of undissolved tablets observed in the stool of patients taking magnesium oxide tablets, which have been immersed in a thickening agent; these thickening agents may aŠect the disintegration or dissolution of magnesium oxide. 3) In addition, the thickening agents may also aŠect the disintegration of quick-dissolving tablets such as oral-disintegrating tablets.…”

Section: Introductionmentioning

confidence: 99%

Effects of Food Thickeners on the Inhibitory Effect of Voglibose Oral-disintegrating Tablets on Post-prandial Elevation of Blood Sugar Levels

Tomita¹,

Goto²,

Sumiya

et al. 2016

YAKUGAKU ZASSHI

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The aim of this study was to examine the eŠects of food thickeners on the pharmacodynamics of voglibose, an aglucosidase inhibitor. The pharmacodynamics of voglibose were examined in an open-label study in 9 healthy participants after the ingestion of a single oral dose of a voglibose oral-disintegrating tablet, with and without food thickener immersion. The area under the incremental blood sugar concentration-time curve was larger and the rate of increments in the blood sugar concentration was higher with the voglibose oral-disintegrating tablets immersed in the food thickener than with the tablets that were not immersed. Immersing the voglibose oral-disintegrating tablets in the food thickener possibly delayed their disintegration rate. This suggests that commercially available food thickeners may be associated with changes in the disintegration of voglibose oral-disintegrating tablets and should therefore be used carefully in certain clinical situations.

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“…The two types of thickened liquids used in this study (thickened liquid A and B) were also prepared using xanthan gum-based thickening agents. The two commercially available thickened liquids evaluated in this study mainly contain dextrin and a thickening polysaccharide, but their viscosity is believed to differ because the type and blending rate are different depending on the manufacturer [24,25]. Moreover, as with liquid xanthan gum and commercially available thickened liquids, Dioscorea japonica paste displayed a positive correlation between the added concentration and the common logarithmic value of viscosity, indicating that the viscosity can be adjusted proportionally to the amount added.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Functional Food Dioscorea Japonica Paste As A Thickened Liquid For Elderly With Dysphagia

Konoike

Tsukayama

Oji

et al. 2022

Preprint

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Background: In the elderly, reduced mastication and swallowing functions result in malnutrition and deterioration in the quality of life. As individuals age in the society, the novel concept of dysphagia diet is essential in order to prevent lifestyle and chronic diseases and maintain nutrition intake. Recently, we reported that Dioscorea japonica, a wild yam, has preventive effects on chronic inflammation via the inhibition of proinflammatory lipid mediator synthesis. The paste of Dioscorea japonica showed conformable physical properties as a thickened liquid for patients with dysphagia in rheological analysis. In the present study, we focused on the unique physical properties of Dioscorea japonica paste and evaluated its stability and usefulness as a thickened liquid compared with commercially available thickened liquids. Methods: The paste prepared using a uniformly freeze-dried Dioscorea japonica powder could suitably modify the viscosity by altering the blending amount. Viscosities of the Dioscorea japonica paste, xanthan gum, and commercially available thickened liquids were measured using a cone and plate viscometer after 1 min by employing the following setting: temperature of 20°C and shear rate of 50 s−1. The effect of changes in temperature and pH, and addition of NaCl and α-amylase, on viscosity was compared among the thickened liquids. Results: Compared with the other commercially available agents, the Dioscorea japonica paste was stable in terms of viscosity on the addition of NaCl, and no change was observed on the addition of α-amylase as similar as the others. Although the Dioscorea japonica paste was relatively stable in terms of viscosity with change in pH, it was slightly unstable with change in temperature. Conclusion: The findings of this study indicate that the Dioscorea japonica paste is useful as a novel type of thickened liquid for patients with dysphagia.

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Categorization of Commercial Thickeners on the Basis of their Effects on the Physical Properties of Foods

Cited by 10 publications

References 15 publications

Effect of food thickener and jelly wafer on the pharmacokinetics of levofloxacin orally disintegrating tablets

Effect of food thickener and jelly wafer on the pharmacokinetics of levofloxacin orally disintegrating tablets

Effects of Food Thickeners on the Inhibitory Effect of Voglibose Oral-disintegrating Tablets on Post-prandial Elevation of Blood Sugar Levels

Assessment of Functional Food Dioscorea Japonica Paste As A Thickened Liquid For Elderly With Dysphagia

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