Chewing behaviour and bolus formation during mastication of meat with different textures

Gum Chewing Exercise Synchronised With Neuromuscular Electrical Stimulation is Better Than Gum Chewing Exercise Alone for Improving Masticatory Function and Mucosal Moisture in Older Adults With Sarcopenic Dysphagia

BACKGROUND

Gum chewing exercise (GCE) is widely used to improve masticatory function in older adults. Nevertheless, it is necessary to develop new therapeutic methods that exert synergistic effects with GCE.

OBJECTIVE

This study aimed to examine the effects of GCE synchronised with neuromuscular electrical stimulation (NMES) on masticatory function and mucosal moisture in older adults with sarcopenic dysphagia.

METHODS

This study enrolled 40 older adults with sarcopenic dysphagia. The participants were randomly assigned to the GCE and GCE plus NMES groups. The GCE group underwent GCE using xylitol gum for 30 min/day, 5 days/week for 4 weeks. The GCE plus NMES group performed GCE with NMES on the upper border of the masseter muscle, below the zygomatic bone in the facial area for 30 min/day, 5 days/week, for 4 weeks. The primary outcome measures were the maximum bite force and masseter muscle thickness. The secondary outcome measure was mucosal moisture on the dorsum of the tongue.

RESULTS

The GCE plus NMES group showed a significant increase in the maximum bite force, masseter muscle thickness, and saliva secretion compared with the GCE group (p < 0.05, all).

CONCLUSION

This study demonstrated that NMES synchronised with GCE was more effective than GCE alone in improving masticatory function and mucosal moisture in older adults with sarcopenic dysphagia.

Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham

In this paper, the effect of ultrasonic treatment on the oral processing characteristics of Mianning ham was investigated. A sensory evaluation team of 10 evaluators with food professional background was involved in food mastication and dough collection. Oral processing analysis of ultrasonically treated hams was performed using particle distribution analysis, Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME-GC-MS), electronic nose, and dynamic dominant sensory attribute testing. The results showed that compared with the control group, the chewing time and the number of chewing times of the ultrasonically treated hams during oral processing were significantly increased, the salivary content in the ham eating dough was significantly reduced, the types and contents of flavor substances were significantly increased, and the ultrasonic treatment significantly reduced the dominant organoleptic attributes such as saltiness and sourness of the Mianning hams. This paper takes Mianning ham bolus as the research object, analyzes the influence of ultrasonic treatment on the flavor perception of Mianning ham, and provides a theoretical basis for the optimization of ham back-end processing technology.

Signal to noise ratio of masticatory muscle activity of functional and non-functional oral tasks

BACKGROUND

Electromyographic activity (EMG) of masticatory muscles during wakefulness is understudied. It is unclear if single channel ambulatory EMG devices are sensitive enough to detect masticatory muscle activity (MMA) during wakefulness.

OBJECTIVES

To compare the MMA of various oral tasks recorded with a single channel EMG device ((Grindcare4-datalogger Prototype device) (GC4-β)) and a conventional EMG (cEMG) device.

METHODS

EMG activity of 30 standardised oral tasks was recorded unilaterally from the masseter and anterior temporalis muscle in 24 healthy volunteers using GC4-β and a cEMG device. To compare the EMG data, signal-to-noise ratios (SNR) were calculated as a way to normalise EMG activity across tasks. Analysis of variance was used to compare the SNR between the devices, muscles and oral tasks.

RESULTS

SNR measured from GC4-β was overall significantly higher than the cEMG device (p =.001). The SNR for maximum voluntary contraction (MVC) was significantly higher than all other tasks (p <.001). SNR for temporalis with GC4-β was significantly higher for MVC, hard food, soft food, gum chewing (dominant side), rhythmic clenching and upper lip biting compared to the cEMG device (p <.021). The SNR for masseter with GC4-β was significantly higher for hard food and gum chewing (dominant side), rhythmic clenching, rhythmic biting of an object and yawning compared to the cEMG device (p <.022).

CONCLUSIONS

This study provides novel insight into the EMG patterns of numerous oral tasks enhancing knowledge of physiological differences between the masticatory muscles. Further, single channel EMG devices can effectively measure the EMG activity of various oral tasks during wakefulness.

Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review

The study aimed to evaluate the hypothesis that chewing is a mechanical and physiological contributor to swallowing, physiologic/pathologic processes of the gastrointestinal tract (GIT), and nutrition-related factors. A search strategy was applied to three different databases to investigate if chewing function in adults affects the swallowing, physiologic/pathologic processes of the GIT, and nutrition-related factors compared to controls with no exposure. The included studies were evaluated for methodological quality and risk of bias and certainty of evidence. The results showed 71 eligible studies. Overall, the results showed that 46 studies supported the hypothesis while 25 refuted it. However, the GRADE analysis showed low to very low certainty of the evidence to support the hypothesis that chewing is an important contributor in the swallowing process, and physiologic/pathologic processes in the GIT. The GRADE analysis also showed a moderate to very low certainty of the evidence to suggest that chewing function contributes to nutrition-related parameters. The overall results of the current study showed that a majority (64.7%) of the studies (46 out of 71) supported the hypothesis. However, robust studies with proper design, adequate sample size, and well-defined outcome parameters are needed to establish conclusive evidence.

Electromyographic Evaluations of Masticatory Muscle Activity between Patients with Skeletal Class I and III Relationships

OBJECTIVE

 The aim of this study was to compare the muscle activity of the masseter muscle (MM) and anterior temporal muscle (TA) of patients with skeletal Class I and III during maximum voluntary clenching (MVC) at the intercuspal position (ICP) and during chewing.

MATERIALS AND METHODS

 Twenty patients were divided into Steiner's skeletal Class I and III groups. MM and TA activity during each task was measured by using surface electromyography. Averaged MM and TA activity during both tasks, symmetry of each muscle activity, synergy between ipsilateral MMs and TAs, and muscle effort were compared.

STATISTICAL ANALYSIS

 Means and standard deviations of intergroup variables were compared by an independent sample t-test for parametric evaluations or by the Mann-Whitney U test for nonparametric evaluations. A probability value of p less than 0.05 was considered significant.

RESULTS

 Averaged MM activity and muscle synergy during MVC at the ICP in skeletal Class III patients were lower than that in skeletal Class I patients. Neither symmetry nor muscle effort during both tasks was different.

CONCLUSION

 Masticatory muscle performance of skeletal Class III patients was inferior to that of skeletal Class I patients.

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods

This study investigated the relationship between meat texture (Warner Bratzler shear force and Texture Profile Analysis), water holding capacity and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). Warner Bratzler shear force, texture profile analysis and water holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat samples before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters, however, sheep meat on the standard pelleted diet required a greater number of chews than sheep fed on camelina. Increased toughness in cooked meat due to feed type or packaging methods results in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point. This article is protected by copyright. All rights reserved.

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.

The Effects of Wearing a Removable-Partial-Denture on the Bite Forces: A Cross-Sectional Study

Background: Removable partial dentures are a frequently used prosthetic treatment in the elderly population, but different types or RPDs might guarantee different chewing capabilities. In many studies, the relationship between chewing and aging has been reported and it has been shown that efficient chewing can improve the overall quality of life. Objectives: In the present study, the relationship between maximum bite force (MBF) and RPDs was studied. A relationship between the body mass index (BMI) and the type of prosthesis was also analyzed. Methods: 240 elderly patients, 120 males and 120 females, with bilateral posterior edentulism (class 1 of Kennedy classification) who had been wearing an RPD for at least a year, were recruited. Patients were divided into two groups: Group 1: male (n = 60) and female (n = 60) patients with bilateral edentulous areas located posterior to the remaining natural teeth and natural teeth in the opposite dental arch. Group 2: male (n = 60) and female (n = 60) patients with maxillary and mandibular bilateral edentulous areas located posterior to the remaining natural teeth. Their Body Mass Index (BMI) and Maximum bite force (MBF) were measured and compared according to the material and design of their RPD. Results: In both Groups, patients wearing cobalt-chrome alloy RPDs (Co-Cr-RPD) (Group 1: 20.25 ± 6.7 MBF, p < 0.001; Group 2: 16.0 ± 5.7 MBF, p < 0.001) had an increased MBF when compared to polymethylmethacrylate RPD (PMMA-RPD) (Group 1: 12.9 ± 3.36 MBF; Group 2: 10.4 + 2.8 MBF), and Valplast RPD (V-RPD) (Group 1: 14.3 ± 4.7 MBF; Group 2: 11.3 ± 3.4 MBF) users. There were no significant differences in bite force between patients wearing PMMA-RPD and V- RPD in both Groups. Patients in Group 2 showed a lower MBF than those in Group 1 (Group 1: 16.05 ± 6.13 MBF; Group 2: 12.6 ± 4.84 MBF; p < 0.001). Conclusions: A reduction in chewing force can lead to choosing softer foods for nutrition, which can lead to an increase in BMI. Our results show that only CoCr-RPD wearers were able to chew consistent food, whereas PMMA- RPD and V-RPD, due to the properties of the materials, their instability, and the possibility of causing pain during mastication, determined a limitation in the choice of food for many of the participants.

Relationship between masticatory variables and bolus characteristics of meat with different textures

The physiological transformations that happen during oral processing are complex and challenging to capture and measure; however, their knowledge can help design new products for people who struggle with mastication and swallowing. Here we relate chewing, saliva incorporation and bolus properties with initial meat texture. Three different textures (T1-tender, T2-intermediate, T3-tough) were created by cooking meat in different temperature time combinations and "ready-to-swallow" meat boluses were collected from 10 healthy individuals. Masticatory variables, saliva incorporation, and bolus mechanical and geometrical characteristics were analyzed. Meat texture showed significant effect on masticatory variables (number of chews and chewing duration) but not on saliva incorporation. Bolus mechanical characteristics (hardness, cohesiveness and adhesiveness) varied significantly (p < .05) with meat texture, where meat with a harder texture resulted in a harder bolus. Number of bolus particles changed significantly (p < .05) with increasing meat hardness, where harder meat produced more bolus particles. Significant (p < .05) intersubject variability was recorded for masticatory parameters and saliva incorporation. Mechanical and geometrical characteristics of "ready-to-swallow" meat bolus did not vary among subjects.

Ease of mastication index-Quantification of mastication effort using quality function deployment

An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.

Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adults

BACKGROUND

Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people.

MATERIALS AND METHODS

In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use.

RESULTS

Food-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603-24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398-66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206-9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66-80 years group, participants having 0-6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192-19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030-21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308-40.568, p = .023) than non-denture wearers.

CONCLUSION

Poor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.

Understanding the oral processing of solid foods: Insights from food structure

Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health-related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in-mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.

Bite Force in Elderly with Full Natural Dentition and Different Rehabilitation Prosthesis

(1) Background: This study aimed to investigate maximum bite force (MBF) in elderly patients with natural full dentition (FD), patients rehabilitated with Traditional Complete Dentures (CD), with overdentures (IRO) and edentulous patients (ED). We also tested whether MBF changes are associated with gender, age of the patients and body mass index (BMI) as result of altered food; (2) Methods: Three hundred and sixty-eight geriatric patients were included. We studied two types of prostheses: (a) IRO with telescopic attachments. (b) CD (heat polymerized polymethyl methacrylate resin). The MBF was measured using a digital dynamometer with a bite fork; (3) Results: We found that MBF is higher in males than females, regardless of teeth presence or absence (p < 0.01). In patients with CD or IRO, there are no differences between males and females; prostheses improve MBF compared to edentulous patients (p < 0.0001) and this effect is greater with IRO prostheses (p < 0.0001); the chewing force of FD subjects remains greater (p < 0.0001); there are no differences among chewing strength based on different BMI categories, although FD subjects have a reduced incidence of obesity; there is a significant negative correlation between MBF and age (p = 0.038; R = 0.145), and no correlation between MBF and BMI; (4) Conclusions: This study showed that MBF improves more in patients using IRO prostheses, although not reaching the MBF of FD subjects. MBF does not correlate with BMI, although we found increased percentages of obesity in edentulous subjects or those with prostheses. Thus, old people wearing prostheses require special attention by a nutritionist to avoid risk of malnutrition.

Brain-derived neurotrophic factor is related to stress and chewing in saliva and salivary glands

Chewing is one of the most important orofacial functions. During this process, food is reduced in size, while saliva moistens the food and binds it into a bolus that can be easily swallowed. Characteristics of the oral system, including the number of teeth, bite force, and salivary flow, influence the masticatory process. In addition, salivary glands produce several cell growth factors and play an important role in human health. The nerve growth factor (NGF) family consists of NGF, brain-derived neurotrophic factor (BDNF), and neurotrophins-3 to 7. BDNF is a well-studied neurotrophin involved in the neurogenesis, differentiation, and maintenance of select peripheral and central neuronal cell populations during development and adulthood. However, there has been no detailed description of the expression of neurotrophins other than NGF in the salivary gland. We previously studied the effect of immobilization stress + chewing on BDNF secretion and its receptor, tyrosine receptor kinase B, in rat submandibular glands and found increased BDNF expression in duct cells under these conditions. In this review, we describe recent advances in understanding the role of stress and chewing-related BDNF in the saliva and salivary glands.

Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods

Foods are rarely consumed on their own. Food oral processing behavior and sensory perception of composite foods varying in properties were investigated in this study.

Masticatory behaviour and chewing difficulties in young adults with temporomandibular disorders

BACKGROUND

Difficulties and limitations on masticatory function are among the main reasons why patients with temporomandibular disorder (TMD) seek care.

OBJECTIVE

To evaluate the masticatory behaviour and perception of chewing difficulties in adults with mild TMD of recent onset, considering the presence of malocclusion.

METHODS

Eighty-one young adults were divided into groups according to the presence of TMD and malocclusion: Non-TMD Normal Occlusion (n = 18), Non-TMD Malocclusion (n = 22), TMD Normal Occlusion (n = 18) and TMD Malocclusion (n = 23). TMD was assessed using the TMD Research Diagnostic Criteria and volunteers also answered questionnaires regarding their perception about jaw functional limitation and difficulty to chew foods of different textures. Masticatory and swallowing behaviours were assessed using the Orofacial Myofunctional Evaluation with Scores (OMES) protocol. Chewing time and chewing frequency taken to ingest the test-food were also obtained. Two-way-ANOVA was used to analyse the TMD, occlusion and TMD × occlusion interaction effects.

RESULTS

Temporomandibular disorder effect was observed on vertical jaw mobility and jaw function limitation total scores, meaning that groups differed in the perception of opening limitation and mandibular limitation according to TMD status with a medium effect size. Also, more changes in chewing function (OMES-chewing score) and higher chewing frequency was observed in the presence of TMD (P < 0.05). Occlusion effect was only observed on OMES-swallowing score and no TMD × occlusion interaction effect was observed.

CONCLUSION

Changes in chewing behaviour, frequency and perception of mandibular limitation was observed in the presence of TMD, pointing out the importance of functional evaluation when planning and establishing a treatment plan.

Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance

The low digestibility and high satiety effects of nuts have been partly attributed to mastication. This work examines chewing forces and the bolus particle size of nuts (walnuts, almonds, pistachios) varying in physical properties under different conditions (with and without water, juice, sweetened yogurt and plain yogurt) along with satiety sensations and gut hormone concentrations following walnut consumption (whole or butter). In a randomized, cross-over design with 50 adults (25 males, 25 females; Body Mass Index (BMI) 24.7 ± 3.4 kg/m²; age: 18⁻52 years old (y/o), the chewing forces and particle size distribution of chewed nuts were measured under different chewing conditions. Appetite sensations were measured at regular intervals for 3 h after nut intake, and plasma samples were collected for the measurement of glucose, insulin and Glucagon-like peptide-1 (GLP-1). The three nuts displayed different particle sizes at swallowing though no differences in chewing forces were observed. Walnuts with yogurt yielded larger particle sizes than the other treatments. Particle size was not correlated with either food palatability or flavor. Fullness sensations were higher after whole nut than nut butter consumption though there were no significant changes in glucose, insulin, or GLP-1 concentrations under any condition. Changing the conditions at swallowing might influence the release of energy from nuts.

Effectiveness of the repeated administration of scopolamine ointment on clozapine-induced hypersalivation in patients with treatment-resistant schizophrenia: A preliminary study

INTRODUCTION

This study investigated the efficacy of scopolamine (an anticholinergic agent) ointment against clozapine-induced hypersalivation.

METHODS

The patients enrolled in this study consisted of 10 clozapine-treated schizophrenia patients and 10 healthy adult men. A prospective, randomized, double-blind, crossover, placebo-controlled clinical trial was designed.

RESULTS

A total of 10 patients and 10 healthy adult men completed the study. No significant reduction in the saliva production of the clozapine-treated patients was observed; however, that of the healthy adult men decreased significantly.

DISCUSSION

Scopolamine ointment was not effective against clozapine-induced hypersalivation. A further study is necessary for confirming its effect.

Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels

Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease‐treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analysis showed that in protease‐treated gels, protein aggregates were distributed more homogeneously compared with that observed in the untreated control, probably because ovalbumin was digested into small peptides as revealed by SDS‐PAGE. The properties of the gel were evaluated by sensory tests and by measuring the movement of the masseter muscle, using surface electromyography. Results showed that maximum bite force and mastication duration were decreased for the protease‐treated gels, which were evaluated as being softer, smoother, less elastic and better textured. Overall, our results indicate that protease‐treated egg white gel has superior qualities and is easier to swallow than the untreated gel.

Practical Applications

In the food industry, the use of egg white is limited compared with that of egg yolk and whole eggs. In this study, we performed protease treatment to generate a new food material with smoother and softer texture compared with heat treated egg white. Our findings may expand the consumption of egg white, which can be consumed by people with mastication and swallowing disorders, and reduce the waste of egg white as a surplus product.

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness, the respective impacts ofin vivoaroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception.

SURFACE ELECTROMYOGRAPHY OF MASSETER AND TEMPORAL MUSCLES WITH USE PERCENTAGE WHILE CHEWING ON CANDIDATES FOR GASTROPLASTY

Background:

Surface electromyography identifies changes in the electrical potential of the muscles during each contraction. The percentage of use is a way to treat values enabling comparison between groups.

Aim:

To analyze the electrical activity and the percentage of use of masseter and temporal muscles during chewing in candidates for gastric bypass.

Methods:

It was used Surface Electromyography Miotool 200,400 (Miotec (r), Porto Alegre/RS, Brazil) integrated with Miograph 2.0 software, involving patients between 20-40 years old. Were included data on electrical activity simultaneously and in pairs of temporal muscle groups and masseter at rest, maximum intercuspation and during the chewing of food previously classified.

Results:

Were enrolled 39 patients (59 women), mean age 27.1+/-5.7. The percentage of use focused on temporal muscle, in a range of 11-20, female literacy (n=11; 47.82) on the left side and 15 (65.21) on the right-hand side. In the male, nine (56.25) at left and 12 (75.00) on the right-hand side. In masseter, also in the range of 11 to 20, female literacy (n=10; 43.48) on the left side and 11 (47.83) on the right-hand side. In the male, nine (56.25) at left and eight (50.00) on the right-hand side.

Conclusion:

40-50% of the sample showed electrical activity in muscles (masseter and temporal) with variable values, and after processing into percentage value, facilitating the comparison of load of used electrical activity between the group, as well as usage percentage was obtained of muscle fibers 11-20% values involving, representing a range that is considered as a reference to the group studied. The gender was not a variable.

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

Texture perception is a multidimensional and dynamic phenomenon resulting from both the initial structure of food and its breakdown during oral processing. The aim of this study is to identify the respective contribution of food and bolus properties to temporal changes in texture perceptions during bread consumption. For this purpose, the perception dynamics of three French baguettes with dif\ferent structures were assessed through Temporal Dominance of Sensations and Progressive Profiling. Samples of crumb with and without crust were tasted by trained panelists. The intensities of nine texture attributes were evaluated at three key stages of oral processing (10%, 40% and 100% of individual swallowing time) using the Progressive Profiling method. Six of them were related with a Multiblock Partial Least Squares (MB-PLS) regression to the initial bread properties and to some bolus properties measured at these three stages. The evolution during oral processing of some attributes such as "soft", "dry", "doughy" and "sticky" was more influenced by modifications of bolus properties than by the initial characteristics of the breads. Among bolus properties, the MB-PLS highlighted that the hydration and texture properties of the bolus had a greater impact on texture perceptions than bolus structure. The "aerated" perception was more affected by the crumb structure, while the "heterogeneousness" and the "crispiness" were more affected by the presence of crust. This study thus contributes to improving our understanding of dynamic texture perceptions through a statistical model that takes the physical properties of bread and bolus during oral processing into account.

Is the masticatory function changed in patients with temporomandibular disorder?

Patients with temporomandibular disorders (TMD) often complain and have limitation in masticatory function, which can be affected by a complex interaction of factors. The aim of this study was analyze the masticatory function in patients with TMD using surface electromyography (EMG) and masticatory efficiency (ME). Twenty-seven patients with TMD and 25 considered control (n), aged between 18 and 60 years, paired by age and gender, were evaluated according to RDC/TMD. In both groups were performed: EMG with chewing gum, clinical evaluation of habitual chewing with stuffed cookie (CE) (number of chewing strokes and time) and analysis of ME with fuchsin beads. Nonparametric statistical analyses were used (Mann-Whitney) for comparisons between groups, with 5% significance level. For all variables, the TMD group showed higher values than the control, with statistical significance for ME (p<0.0001), number of chewing strokes (p=0.04), chewing time (p=0.009), right masseter EMG activity (p=0.05), left masseter (p=0.005), right anterior temporal (p=0.05) and left anterior temporal (p=0.001). The conclusion is that patients with TMD showed changed chewing pattern, but without impairment of masticatory function.

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the different physiological data sets (masticatory behaviour, bolus rheology, saliva composition and flux, mouth coating and bolus moistening). This statistical approach was relevant to point out that aroma release was mostly explained by masticatory behaviour whatever the cheese and the aroma, with a specific influence of mean amplitude on aroma release after swallowing. Aroma release from the firmer cheeses was explained mainly by bolus rheology. The persistence of hydrophobic compounds in the breath was mainly explained by bolus spreadability, in close relation with bolus moistening. Resting saliva poorly contributed to the analysis whereas the composition of stimulated saliva was negatively correlated with aroma release and mostly for soft cheeses, when significant.

Effect of early undernutrition on masticatory morphophysiology: review of the literature

INTRODUCTION

Certain periods of development of the nervous system are critically vulnerable to environmental insults because of the processes involved that cycle very quickly. Morphologic and functional development of mastication occurs coincidently during these stages. Early environmental insults during critical periods can cause permanent effects on both structures and functions of organic systems that can have lasting repercussions in adulthood.

OBJECTIVE

In this study, we investigated, through a literature review, the possible effects of perinatal calorie and/or protein low diet on structural and physiological development of mastication.

DESIGN

A systematic literature search was conducted from in the PUBMED electronic database. In collecting literature we used the keywords: "undernutrition" and "stomatognathic system". Criteria used in the selection of articles for inclusion were: studies evaluating the effects of perinatal calorie and/or protein low diet on masticatory morphology and function. Exclusion criteria included, short communications and nonavailability in full text format.

CONCLUSION

Undernutrition during critical periods of life causes changes in the key structures of masticatory function. This fact can affect the selection of essential nutrients, thereby interfering with the process of satiation.

Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men

BACKGROUND

Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance.

OBJECTIVE

We assessed the effect of meat texture on the dietary protein digestion rate, amino acid availability, and subsequent postprandial protein balance in vivo in older men.

DESIGN

Ten older men (mean ± SEM age: 74 ± 2 y) were randomly assigned to a crossover experiment that involved 2 treatments in which they consumed 135 g of specifically produced intrinsically L-[1-(13)C]phenylalanine-labeled beef, which was provided as beef steak or minced beef. Meat consumption was combined with continuous intravenous L-[ring-(2)H5]phenylalanine and L-[ring-(2)H2]tyrosine infusion to assess beef protein digestion and absorption kinetics as well as whole-body protein balance and skeletal muscle protein synthesis rates.

RESULTS

Meat protein-derived phenylalanine appeared more rapidly in the circulation after minced beef than after beef steak consumption (P < 0.05). Also, its availability in the circulation during the 6-h postprandial period was greater after minced beef than after beef steak consumption (61 ± 3% compared with 49 ± 3%, respectively; P < 0.01). The whole-body protein balance was more positive after minced beef than after beef steak consumption (29 ± 2 compared with 19 ± 3 μmol phenylalanine/kg, respectively; P < 0.01). Skeletal muscle protein synthesis rates did not differ between treatments when assessed over a 6-h postprandial period.

CONCLUSIONS

Minced beef is more rapidly digested and absorbed than beef steak, which results in increased amino acid availability and greater postprandial protein retention. However, this does not result in greater postprandial muscle protein synthesis rates. This trial was registered at clinicaltrials.gov as NCT01145131.