EP2101824A2 - Zubereitung für den nachweis von speicheldysfunktion - Google Patents
Zubereitung für den nachweis von speicheldysfunktionInfo
- Publication number
- EP2101824A2 EP2101824A2 EP07872373A EP07872373A EP2101824A2 EP 2101824 A2 EP2101824 A2 EP 2101824A2 EP 07872373 A EP07872373 A EP 07872373A EP 07872373 A EP07872373 A EP 07872373A EP 2101824 A2 EP2101824 A2 EP 2101824A2
- Authority
- EP
- European Patent Office
- Prior art keywords
- preparation
- individual
- salivary
- defect
- swallowing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 90
- 238000001514 detection method Methods 0.000 title abstract description 13
- 230000007257 malfunction Effects 0.000 title abstract 3
- 230000009747 swallowing Effects 0.000 claims abstract description 47
- 235000015895 biscuits Nutrition 0.000 claims abstract description 43
- 239000008187 granular material Substances 0.000 claims abstract description 25
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- 235000015872 dietary supplement Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
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- 239000007787 solid Substances 0.000 claims abstract description 5
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- 238000000034 method Methods 0.000 claims description 37
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- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 235000014103 egg white Nutrition 0.000 claims description 8
- 210000000969 egg white Anatomy 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
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- 235000013601 eggs Nutrition 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 3
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- 150000001720 carbohydrates Chemical class 0.000 claims description 3
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- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
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- 102000004169 proteins and genes Human genes 0.000 claims description 3
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- 150000003839 salts Chemical class 0.000 claims 1
- 238000012360 testing method Methods 0.000 description 62
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- 241000196324 Embryophyta Species 0.000 description 2
- 241000167880 Hirundinidae Species 0.000 description 2
- 208000002720 Malnutrition Diseases 0.000 description 2
- NIJJYAXOARWZEE-UHFFFAOYSA-N Valproic acid Chemical compound CCCC(C(O)=O)CCC NIJJYAXOARWZEE-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
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- 230000009748 deglutition Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 235000000112 undernutrition Nutrition 0.000 description 2
- QCHFTSOMWOSFHM-WPRPVWTQSA-N (+)-Pilocarpine Chemical compound C1OC(=O)[C@@H](CC)[C@H]1CC1=CN=CN1C QCHFTSOMWOSFHM-WPRPVWTQSA-N 0.000 description 1
- 208000030507 AIDS Diseases 0.000 description 1
- 239000000120 Artificial Saliva Substances 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- 206010007134 Candida infections Diseases 0.000 description 1
- 206010011409 Cross infection Diseases 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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- 206010048685 Oral infection Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- 208000018737 Parkinson disease Diseases 0.000 description 1
- 206010035669 Pneumonia aspiration Diseases 0.000 description 1
- 235000016838 Pomo dAdamo Nutrition 0.000 description 1
- 244000003138 Pomo dAdamo Species 0.000 description 1
- 241000219061 Rheum Species 0.000 description 1
- QCHFTSOMWOSFHM-UHFFFAOYSA-N SJ000285536 Natural products C1OC(=O)C(CC)C1CC1=CN=CN1C QCHFTSOMWOSFHM-UHFFFAOYSA-N 0.000 description 1
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- 229940125715 antihistaminic agent Drugs 0.000 description 1
- 239000000739 antihistaminic agent Substances 0.000 description 1
- 229940030600 antihypertensive agent Drugs 0.000 description 1
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- 239000003434 antitussive agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
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- 229940066493 expectorants Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
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- 208000010710 hepatitis C virus infection Diseases 0.000 description 1
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- 210000000867 larynx Anatomy 0.000 description 1
- 238000012417 linear regression Methods 0.000 description 1
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- 229940118179 lovenox Drugs 0.000 description 1
- 210000003784 masticatory muscle Anatomy 0.000 description 1
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- 238000002156 mixing Methods 0.000 description 1
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- 230000001575 pathological effect Effects 0.000 description 1
- 229960001416 pilocarpine Drugs 0.000 description 1
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- 229940001470 psychoactive drug Drugs 0.000 description 1
- 239000004089 psychotropic agent Substances 0.000 description 1
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- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
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- 230000000391 smoking effect Effects 0.000 description 1
- 238000001356 surgical procedure Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- CIJQTPFWFXOSEO-NDMITSJXSA-J tetrasodium;(2r,3r,4s)-2-[(2r,3s,4r,5r,6s)-5-acetamido-6-[(1r,2r,3r,4r)-4-[(2r,3s,4r,5r,6r)-5-acetamido-6-[(4r,5r,6r)-2-carboxylato-4,5-dihydroxy-6-[[(1r,3r,4r,5r)-3-hydroxy-4-(sulfonatoamino)-6,8-dioxabicyclo[3.2.1]octan-2-yl]oxy]oxan-3-yl]oxy-2-(hydroxy Chemical compound [Na+].[Na+].[Na+].[Na+].O([C@@H]1[C@@H](COS(O)(=O)=O)O[C@@H]([C@@H]([C@H]1O)NC(C)=O)O[C@@H]1C(C[C@H]([C@@H]([C@H]1O)O)O[C@@H]1[C@@H](CO)O[C@H](OC2C(O[C@@H](OC3[C@@H]([C@@H](NS([O-])(=O)=O)[C@@H]4OC[C@H]3O4)O)[C@H](O)[C@H]2O)C([O-])=O)[C@H](NC(C)=O)[C@H]1C)C([O-])=O)[C@@H]1OC(C([O-])=O)=C[C@H](O)[C@H]1O CIJQTPFWFXOSEO-NDMITSJXSA-J 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000000534 thyroid cartilage Anatomy 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 230000036346 tooth eruption Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
- 229960000604 valproic acid Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K49/00—Preparations for testing in vivo
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B10/00—Instruments for taking body samples for diagnostic purposes; Other methods or instruments for diagnosis, e.g. for vaccination diagnosis, sex determination or ovulation-period determination; Throat striking implements
- A61B10/0045—Devices for taking samples of body liquids
- A61B10/0051—Devices for taking samples of body liquids for taking saliva or sputum samples
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/42—Detecting, measuring or recording for evaluating the gastrointestinal, the endocrine or the exocrine systems
- A61B5/4205—Evaluating swallowing
Definitions
- Oral dryness is a subjective sign that is poorly correlated with measurement of salivary flow or sialometry. Some people may complain of a dry mouth feel, while the measurement of their salivary flow is normal. Conversely, some individuals have a measured and objective decrease in their salivary flow, with an impact on their oral health status or nutritional status, without complaining of dry mouth. The simple questioning of patients is therefore worthless for making a therapeutic decision, such as modifying a drug treatment. Similarly, clinical examinations are unreliable means of identifying a moderate defect in salivary function. However, various tests for measuring salivary flow, or sialometry, are described, in particular described by Jehl-Pietri C.
- the sugar test consists of placing a piece of sugar No. 4 under the tip of the tongue of a seated subject, who does not swallow and whose face is turned to the ground. In case of xerostomia, the sugar is not melted after 3 minutes. This test is easy to implement but is imprecise and painful if there are dental caries.
- this time elapsed is compared with a specific reference time value of the preparation; said method further comprises a step of deducing from this comparison the presence or absence of a defect of salivary function in the individual; the defect of the salivary function is hyposialy; the preparation comprises between 58% and 68% of its weight in flour, between 26.5% and 36.5% of its weight in fat, and between 1.5% and 9.5% of its egg weight.
- the invention has the second object the use as a nutritional supplement of a preparation according to the invention, the preparation further comprising an additive.
- FIG. 1 illustrates the correlation between the sialometry and the swallowing time observed in the context of a study carried out by the applicant
- FIG. 2 is an ROC curve (efficiency characteristic curve) of the discriminating quality of the swallowing time in hyposiality detection.
- the preparation may include one or more grain products, such as flour, fat and egg.
- the preparation, more particularly the biscuit, the powder or the granules comprises between 58% and 68% of its weight in flour, between 26.5% and 36.5% of its weight in fat, and between 1 , 5% and 9.5% of its egg weight.
- the preparation, more particularly the biscuit, the powder or the granules comprises between 62% to 64% of its weight in flour, between 30.5% to 32.5% of its weight in vegetable oil, and between 4.5% to 6.5% of its weight in egg white.
- the flour is a white flour of wheat.
- the preparation of preferably the biscuit is formed of crushed and agglomerated puffed rice grains.
- the preparation can be used at various stages of cooking or dehydration.
- the time measured according to this first step is the time elapsed between the moment the preparation is set in the mouth of the individual and the moment when the individual swallows the preparation. This measured time is also called the swallowing time. It can be measured by means of a stopwatch or a watch and the units of measurement are the minute and the second.
- the invention also relates to the use as a nutritional supplement of a preparation according to the invention.
- the preparation comprises a biscuit and further comprises an additive selected from a nutrient and / or an active ingredient and / or prebiotic compounds, probiotic microorganisms, essential oils, and / or plants or plant extracts.
- Example Correlation between the volume of stimulated saliva excreted in 10 minutes and the swallowing time.
- the test is a functional test that can detect saliva quality unsuitable for a normal diet despite a quantity of saliva excreted that may seem sufficient.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Medical Informatics (AREA)
- Surgery (AREA)
- Biomedical Technology (AREA)
- Heart & Thoracic Surgery (AREA)
- Pathology (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Biophysics (AREA)
- Physiology (AREA)
- Gastroenterology & Hepatology (AREA)
- Endocrinology (AREA)
- Epidemiology (AREA)
- Pulmonology (AREA)
- Hematology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0611099A FR2909880B1 (fr) | 2006-12-18 | 2006-12-18 | Preparation pour la detection d'un defaut de la fonction salivaire. |
| PCT/FR2007/002083 WO2008093005A2 (fr) | 2006-12-18 | 2007-12-14 | Preparation pour la detection d'un defaut de la fonction salivaire |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP2101824A2 true EP2101824A2 (de) | 2009-09-23 |
Family
ID=38283049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP07872373A Withdrawn EP2101824A2 (de) | 2006-12-18 | 2007-12-14 | Zubereitung für den nachweis von speicheldysfunktion |
Country Status (3)
| Country | Link |
|---|---|
| EP (1) | EP2101824A2 (de) |
| FR (1) | FR2909880B1 (de) |
| WO (1) | WO2008093005A2 (de) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE757369A (fr) * | 1969-10-11 | 1971-03-16 | Boriolo Mario E Figlio | Biscuit de farine de riz |
| FR2355454A1 (fr) * | 1976-06-25 | 1978-01-20 | Specialites Indles Ste Armoric | Nouveau procede de preparation de pates sablees et patisseries ainsi obtenues |
| DE3632303C2 (de) * | 1985-09-23 | 1995-04-13 | Sarstedt Kunststoff | Verfahren zum Gewinnen von menschlichem Speichel |
| FR2652992A1 (fr) * | 1989-10-18 | 1991-04-19 | Pierrugues Thierry | Procede de preparation d'une pate patissiere et patisserie obtenue par sa mise en óoeuvre. |
| DE4322421A1 (de) * | 1993-07-06 | 1995-01-26 | Hansa Keks Gmbh | Keks mit Weizenmehl, Fett, Vollmilch, Salz und einem Backtriebmittel |
| CN100421565C (zh) * | 2000-08-08 | 2008-10-01 | 花王株式会社 | 油/脂组合物 |
| DE60228570D1 (de) * | 2001-05-30 | 2008-10-09 | Meiji Seika Kaisha | Getränkter, schichtartig aufgebauter ölhaltiger kuchen und seine herstellung |
| US20070082026A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
-
2006
- 2006-12-18 FR FR0611099A patent/FR2909880B1/fr active Active
-
2007
- 2007-12-14 WO PCT/FR2007/002083 patent/WO2008093005A2/fr not_active Ceased
- 2007-12-14 EP EP07872373A patent/EP2101824A2/de not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| None * |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2008093005A2 (fr) | 2008-08-07 |
| WO2008093005A3 (fr) | 2008-12-11 |
| FR2909880B1 (fr) | 2009-10-23 |
| FR2909880A1 (fr) | 2008-06-20 |
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