پیوندهای مفید
آمار
| تعداد نشریات | 20 |
| تعداد شماره‌ها | 1,089 |
| تعداد مقالات | 9,995 |
| تعداد مشاهده مقاله | 26,338,697 |
| تعداد دریافت فایل اصل مقاله | 7,273,381 |
A narrative review on Xanthan Gum characteristics: A Thickening Agent Used for Dysphagia | ||
| Journal of Rehabilitation Sciences & Research | ||
| مقاله 8، دوره 8، شماره 2، شهریور 2021، صفحه 97-99 اصل مقاله (541.91 K) | ||
| نوع مقاله: Systematic Reviews | ||
| شناسه دیجیتال (DOI): 10.30476/jrsr.2021.89034.1123 | ||
| نویسندگان | ||
| Sima Farpour1؛ Hamidreza Farpour2؛ Alireza Salarinejad* 1 | ||
| 1Kerman Neuroscience Research Center, Institute of Neuropharmachology, Kerman University of Medical Sciences, Kerman, Iran | ||
| 21- Bone and Joint Diseases Research Center, department of physical medicine and rehabilitation, Shiraz University of Medical Sciences, Shiraz, Iran. 2- Shiraz Geriatric Research Center, Shiraz University of Medical Sciences, Shiraz, Iran. | ||
| چکیده | ||
| Dysphagia is a difficulty transferring liquid/food from the mouth to the stomach. It has life-threatening complications which can be reduced by thickening agents. There are various thickeners such as gelatin and xanthan. Each of these have their own characteristics. As Gelatin is melt in mouth, it is not an ideal agent for patients with dysphagia. However, xanthan gum has significant advantages in most important aspects of clinical applications like pH and temperature compatibility, consistency, appearance, odor, required concentrations of adequate liquid thickening, and resistance to amylase. Therefore, despite some issues like the interaction with some oral drugs, generally Xanthan gum is the best choice to use for improving the swallowing ability of patients. Hence, the aim of this narrative review is to report the main characteristics of xanthan gum to make researchers and practitioners familiar with it and consider it in their works. | ||
| کلیدواژه‌ها | ||
| Xanthan gum؛ dysphagia؛ thickener؛ Deglutition؛ gelatin | ||
| مراجع | ||
|
1. Gallegos C, Quinchia L, Ascanio G, Salinas-Vázquez M, Brito-de la Fuente E. Rheology and dysphagia: an overview. Ann Trans Nordic Rheol Soc. 2012;20:3-10. 2. Clavé P, Shaker R. Dysphagia: current reality and scope of the problem. Nat Rev Gastroenterol Hepatol. 2015;12(5):259. 3. Smithard D. Dysphagia: prevalence, management and side effects. Nursing in Practice. 2015;82. 4. Suttrup I, Warnecke T. Dysphagia in Parkinson’s disease. Dysphagia. 2016;31(1):24-32. 5. Farpour S, Farpour HR, Smithard DG. Oropharyngeal dysphagia and its related health problems in Iranian elderly people: A scope of work for the future. Eur J Integr Med. 2018;21:94-100. 6. Takizawa C, Gemmell E, Kenworthy J, Speyer R. A systematic review of the prevalence of oropharyngeal dysphagia in stroke, Parkinson’s disease, Alzheimer’s disease, head injury, and pneumonia. Dysphagia. 2016;31(3):434-41. 7. Farpour S, Farpour H, Zakeri M. Oropharyngeal Dysphagia in Elderly People. JRSR. 2018;5(4):120-3. 8. Rofes L, Arreola V, Mukherjee R, Swanson J, Clavé P. The effects of a xanthan gum‐based thickener on the swallowing function of patients with dysphagia. Aliment Pharmacol Therapeut. 2014;39(10):1169-79. 9. Farpour S, Farpour HR, Smithard D, Kardeh B, Ghazaei F, Zafarghasempour M. Dysphagia Management in Iran: Knowledge, Attitude and Practice of Healthcare Providers. Dysphagia. 2019;34(1):105-11. 10. Steele CM, Molfenter SM, Péladeau-Pigeon M, Polacco RC, Yee C. Variations in tongue-palate swallowing pressures when swallowing xanthan gum-thickened liquids. Dysphagia. 2014;29(6):678-84. 11. Newman R, Vilardell N, Clavé P, Speyer R. Effect of Bolus Viscosity on the Safety and Efficacy of Swallowing and the Kinematics of the Swallow Response in Patients with Oropharyngeal Dysphagia: White Paper by the European Society for Swallowing Disorders (ESSD). Dysphagia. 2016 Apr;31(2):232-49. 12. Vilardell N, Rofes L, Arreola V, Speyer R, Clavé P. A comparative study between modified starch and xanthan gum thickeners in post-stroke oropharyngeal dysphagia. Dysphagia. 2016;31(2):169-79. 13. Karim AA, Bhat R. Gelatin alternatives for the food industry: recent developments, challenges and prospects. Trends Food Sci Tech. 2008;19(12):644-56. 14. Palaniraj A, Jayaraman V. Production, recovery and applications of xanthan gum by Xanthomonas campestris. J Food Eng. 2011;106(1):1-12. 15. Habibi H, Khosravi-Darani K. Effective variables on production and structure of xanthan gum and its food applications: A review. Biocatal Agric Biotechnol. 2017;10:130-40. 16. Rofes L, Arreola V, Clavé P. The volume-viscosity swallow test for clinical screening of dysphagia and aspiration. Stepping Stones to Living Well with Dysphagia. 72: Karger Publishers; 2012. 33-42. 17. Cichero JA, Steele C, Duivestein J, Clavé P, Chen J, Kayashita J, et al. The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative. Curr Phys Med Rehabil Rep. 2013;1(4):280-91. 18. Urlacher B, Noble O. Xanthan gum. Thickening and gelling agents for food: Springer; 1997. 284-311. 19. Lazarus C. Tongue strength and exercise in healthy individuals and in head and neck cancer patients. Semin Speech Lang. 2006 Nov;27(4):260-7. 20. Finestone HM, Greene-Finestone LS. Rehabilitation medicine: 2. Diagnosis of dysphagia and its nutritional management for stroke patients. Cmaj. 2003;169(10):1041-4. 21. Sezgin B, Durusoy D, Demirci MS, Ozturk K, Kaya I, Eyigor S, et al. The effect of “xanthan gum-based fluid thickener” on hydration, swallowing functions and nutritional status in total maxillectomy patients. Eur Arch Oto Rhino Laryngol. 2018;275(12):2997-3005. 22. Challen IA. Xanthan gum: a multifunctional stabiliser for food products. Food hydrocolloids: Springer; 1994. 40-135 23. Seright R, Henrici B. Xanthan stability at elevated temperatures. SPE Reservoir Eng. 1990;5(01):52-60. 24. Hanson B, O’Leary MT, Smith CH. The effect of saliva on the viscosity of thickened drinks. Dysphagia. 2012;27(1):9-10. 25. Cichero JA. Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety. Nutr J. 2013;12(1):54. | ||
|
آمار تعداد مشاهده مقاله: 752 تعداد دریافت فایل اصل مقاله: 961 |
||