Evaluation of biting performance with standardized test-foods

A critical size volumetric muscle loss model in mouse masseter with impaired mastication on nutrition

Orofacial muscle defect due to congenital anomalies, tumour ablation or traumatic accident that exceeds endogenous regeneration capacity may lead to sustained deficits in masticatory function and nutrition intake. Functional recovery has always been the goal of muscle tissue repair, but currently, there is no suitable model for quantitative analyses of either functional consequences or treatment efficacy of orofacial muscle defect. This study proposed a critical size volumetric muscle loss (VML) model in mouse masseter with impaired mastication on nutrition. Full-thickness VML defects in diameter of 1.0, 1.5, 2.0 and 3.0 mm were generated in the centre of the mouse masseter using a biopsy punch to determine the critical size for functional impairment. In the VML region, myogenesis was dampened but fibrogenesis was activated, as long with a reduction in the density of the neuromuscular junction and an increase in vascular density. Accordingly, persistent fibrosis was observed in the centre region of VML in all diameters. The 2.0 mm diameter was the critical threshold to masticatory function impairment after VML in the masseter. VML of 3.0 mm diameter led to a significant impact on nutrition intake and body weight gain. Autologous muscle graft effectively relieved the fibrosis and functional deficit after VML injury in the masseter. This model serves as a reliable tool in studying functional recovery strategies for orofacial muscle defects.

Masticatory performance in patients with jaw muscle pain: A case control study

Introduction

Masticatory function is often impaired in patients with painful temporomandibular disorders (TMD) therefore more detailed studies on comminution and mixing ability are warranted in well-defined TMD patients with chronic myalgia. Moreover, there is a need to explore the correlation between any changes in perceived pain or fatigue in such patients and the masticatory function.

Materials and methods

Self-assessments using questionnaires regarding pain, oral health, jaw function, masticatory ability, fear of movement and psychosocial signs were answered by all the participants. A series of chewing tasks involving viscoelastic food and two-colored gum was performed. Optical imaging and analyzing was conducted. Bite force as well as characteristics of pain and fatigue were assessed.

Results

In patients, the fragmented soft candy particles were less in number and had larger median of area and minimum Feret's diameter after standardized chewing compared to healthy individuals (P = 0.02). Surprisingly, the two-colored Hue-Check gum was less mixed by the healthy controls since they displayed a greater variance of the hue (P = 0.04). There were significant differences between the patients and the healthy controls in the self-assessed masticatory ability mainly regarding pain-related variables.

Conclusions

Objectively, TMD patients with chronic myalgia exhibited an impaired masticatory performance with less efficiency in comminuting soft viscoelastic food compared to the pain-free healthy control group. There was an agreement between the patients' self-assessed masticatory ability and the efficiency of their masticatory function.

Masticatory behavior for different solid foods in preschool children according to their oral state

Gradual introduction of solid foods in early childhood takes part in the maturation of mastication. The impact of any oral state alteration on food oral processing development is poorly documented for this age group. This study investigated the masticatory behavior in 3 to 6 year-old children with or without early childhood caries (ECC) for three solid foods of different textures. Twenty-one children with healthy oral state and 23 children with severe ECC were observed during complete mastication of calibrated samples of raw carrot, cheese and breakfast cereals. Food refusals and kinematic parameters (Ti: chewing time, Nc: number of cycles and Fq: chewing frequency) were used to assess children masticatory behavior. Oral Health-related Quality of Life and orofacial dysfunctions were evaluated using, respectively the early childhood oral health impact scale (ECOHIS) and the Nordic orofacial dysfunction test screening (NOT-S). Children suffering from ECC exhibited significantly higher ECOHIS and NOT-S scores, in particular for the mastication domain. Accordingly, lower chewing frequencies values were recorded in children with ECC (i.e., carrot Fq: 1.21 ± 0.20 vs 1.35 ± 0.22, p ≤ 0.01), as well as more frequent refusals for carrots. Kinematic parameters were shown to be repeatable in all children for successive samples of the same food, and tended to vary depending on the proposed food. Some masticatory behavior regulation according to food properties could already be present in preschool children. Children with ECC developed alternative behavioral strategies to overcome feeding difficulties. Further studies should investigate food bolus properties according to oral health, as well as nutritional issues. PRACTICAL APPLICATIONS: During childhood, the way solid foods are processed in the oral cavity to be safely swallowed and then digested in available nutrients, is poorly documented. In this study, preschool children have been shown to repeatedly adapt their masticatory behavior to a given food. The collection of various food boli as recorded at the moment of swallowing could then be considered in further food bolus properties research investigations. Moreover, this study suggested that children with altered dentition modified their masticatory kinematic parameters and developed alternative strategies, including food or texture selection, to overcome their feeding difficulties. The development of a mastication evaluation protocol could help medical professionals to detect children masticatory deficiencies and then propose diet adaptations. Considering the importance of food diversity in mastication development and maturation, food industries may consider to develop a range of texture adapted foods for young children, especially designed to gradually rehabilitate the masticatory function.

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.

Eletromiografia de superfície do músculo masseter durante a mastigação: uma revisão sistemática

A mastigação, ato complexo controlado pelo sistema nervoso central, é uma das funções mais importantes do Sistema Estomatognático. Durante esse ato a atividade elétrica da musculatura mastigatória pode ser quantificada por meio da eletromiografia de superfície. Com o objetivo de revisar sistematicamente na literatura os métodos e alimentos mais utilizados na EMGS do músculo masseter durante a mastigação, foi realizada uma busca nas bases de dados SciELO-Brasil, Lilacs e Medline/Pubmed no período de setembro a outubro de 2009. Foram incluídos os estudos de base populacional e excluídos os estudos de revisão sem definição metodológica delineada e estudos realizados com crianças, adolescentes e idosos. Foram encontrados 657 artigos no cruzamento dos seguintes descritores e seus correspondentes em inglês: mastigação and eletromiografia and músculo masseter, dos quais 12 deles foram selecionados. Verificou-se que os métodos envolvidos na execução da eletromiografia de superfície do músculo masseter, durante a mastigação, apresentam variações de acordo com cada autor, não havendo padronização de um alimento específico para execução do exame.

Missing, unreplaced teeth and risk of all-cause and cardiovascular mortality

BACKGROUND

A dentition of at least 20 teeth is associated with sufficient masticatory efficiency and is a stated health goal of the World Health Organisation. We examined whether subjects with missing, unreplaced teeth had an increased mortality risk.

METHODS

We used data prospectively collected from those participants in the population-based Study of Health in Pomerania who had fewer than 20 remaining teeth, resulting in a sample of 1803 participants with a median age of 64 years. Of those, 188 subjects had 9 or more unreplaced teeth. During a median follow-up period of 9.9 years, 362 subjects died, 128 of whom of cardiovascular causes.

RESULTS

We found that having 9 or more unreplaced teeth was related to all-cause mortality (rate ratio 1.53, 95% CI: 1.11-2.10; adjusted for variables according to causal diagrams: remaining teeth, age, sex, education, income, marital status, partnership, and oral health behaviour) and cardiovascular mortality (rate ratio 1.94, 95% CI: 1.15-3.25). When adjusting not only for the variables according to causal diagrams but also for smoking, alcohol consumption, physical activity, obesity, hypertension, diabetes, and dyslipidemia, the rate ratio was 1.43 (95% CI: 1.05-1.96) for all-cause mortality and 1.88 (95% CI: 1.10-3.21) for cardiovascular mortality.

CONCLUSIONS

A reduced, unrestored dentition is associated with increased mortality risk. Thus, clinicians and dietitians have a responsibility to consider individual chewing ability in nutritional recommendations.

Effect of bolus hardness on the chewing pattern and activation of masticatory muscles in subjects with normal dental occlusion

The aim of the study was to evaluate the effect of bolus hardness on the kinematic of mastication and jaw-elevator muscle activity in subjects with normal dental occlusion and function. The mandibular motion and the surface EMG envelope of the masseter and temporalis anterior muscles were assessed in twelve subjects during mastication of a soft and hard bolus of the same size. When chewing the hard bolus, the chewing pattern in the frontal plane was significantly higher and wider, with smaller closure angle and higher peak velocity than when chewing the soft bolus. EMG peak amplitude of both the masseter and anterior temporalis muscles was higher for the side of the bolus but the contralateral side increased its activity significantly more than the ipsilateral side when the hardness of the bolus increased (for the masseter, mean+/-SD: 130.4+/-108.1% increase for the contralateral side and 29.6+/-26.9% for the ipsilateral side). Moreover, the peak EMG activity for both muscles occurred more distant from the closure point with hard bolus. The increased activity of the contralateral side may help maintaining the mandibular equilibrium, with indirect participation to the power stroke generated by the chewing-side masseter. The results provide kinematic and EMG adaptations to bolus hardness in healthy subjects and can be used as normative data in the development of methods for early diagnosis of impaired chewing function.

Effect of Texture of Plastic and Elastic Model Foods on the Parameters of Mastication

Mastication is continually modified throughout the chewing sequence in response to the texture of the food. The aim of this work was to compare the effects of an increase in hardness of two model food types, presenting either elastic or plastic rheological properties, on mastication. Each model food type consisted of four products of different hardness. Sensory testing experiments conducted with one group of 14 subjects showed significant perceived differences between products in terms of their increasing hardness. Fifteen other volunteers were asked to chew three replicates of each elastic and plastic product during two sessions. EMGs of masseter and temporalis muscles were recorded simultaneously with jaw movement during chewing. Numerous variables were analyzed from these masticatory recordings. Multiple linear regression analyses were used to assess the respective effects of food hardness and rheological properties on variables characterizing either the whole masticatory sequence or different stages of the sequence. Muscle activities were significantly affected by an increase in hardness regardless of the food type, whereas the shape of the cycles depended on the rheological properties. The masticatory frequency was affected by hardness at the initial stage of the sequence but overall frequency adaptation was better explained by a change in rheological behavior, with plastic products being chewed at a slower frequency. A dual hypothesis was proposed, implicating first a cortical–brain stem preprogrammed mechanism to adapt the shape of the jaw movements to the rheological properties of the food, and second, a brain stem mechanism with mainly sensory feedback from the mouth to adapt muscle force to the food hardness.

Adaptation of healthy mastication to factors pertaining to the individual or to the food

Mastication is a physiological process controlled by the central nervous system and modulated by inputs from the mouth. Both the intrinsic characteristics of the subject and the extrinsic characteristics of the chewed food are responsible for variations of the masticatory function. Age, gender and dental state constitute the most studied intrinsic factors whereas hardness, rheological characteristics such as plasticity or elasticity, and food size are the better known extrinsic factors. These factors cause physiological adaptations which can occur during individual cycles or the whole sequence of mastication. Electromyographic and jaw movements (kinematic) recordings are commonly used to study mastication, from which, several variables can be measured. Vertical and lateral amplitudes and, velocities of jaw movements, are only given by kinematic recordings. Bioelectrical activities per cycle or per sequence are closely linked to masticatory forces and are measured from electromyographic recordings. Number of cycles, sequence duration and masticatory frequency can be measured from both types of recordings. The objective of this review is to provide an overview of the variations of the measured masticatory variables that occur when mastication adapts to changes in characteristics of the individual or the food.

Soft tissue mechanics of the temporomandibular joint

Direct measurement of temporomandibular joint (TMJ) tissue deformation requires animal experimentation. Most of the available data pertain to the mechanical strain on the bone surfaces around the joint. However, bone is rarely the first joint tissue to show injury, being affected after damage to collagenous tissues such as the disc or capsule. Capsular ligaments guide or limit movement, while the intra-articular disc may also distribute joint loads. However, these tissues are difficult to visualize dynamically and not suitable for strain gage attachment, so in vivo deformations are poorly understood. Using pigs as the best nonprimate model for human TMJ function, we implanted differential variable reluctance transducers to measure antero-posterior strain in the lateral aspect of the intra-articular disc. The results were compared to previously published data on the TMJ capsule. Passive manipulation in anesthetized animals indicated that opening, protrusion, and contralateral movements caused the disc to elongate. On the contrary, closing, retrusion and ipsilateral movements caused disc shortening. These strains are opposite to those observed in the capsule and are expected on anatomical grounds. Surprisingly, disc strain during mastication differed from that during manipulation. The disc elongated during jaw closure, more on the retruding balancing side (16% +/- 1) than on the working side (8% +/- 2). This anomalous behavior may reflect compressive loading, such that the disc elongates as a result of the Poisson effect rather than condylar movement. Because the capsule also elongates during the power stroke, especially on the balancing side, both disc and capsule are maximally loaded on the same side at the same moment.

Effects of food processing on masticatory strain and craniofacial growth in a retrognathic face

Changes in the technology of food preparation over the last few thousand years (especially cooking, softening, and grinding) are hypothesized to have contributed to smaller facial size in humans because of less growth in response to strains generated by chewing softer, more processed food. While there is considerable comparative evidence to support this idea, most experimental tests of this hypothesis have been on non-human primates or other very prognathic mammals (rodents, swine) raised on hard versus very soft (nearly liquid) diets. Here, we examine facial growth and in vivo strains generated in response to raw/dried foods versus cooked foods in a retrognathic mammal, the rock hyrax (Procavia capensis). The results indicate that the hyrax cranium resembles the non-human primate cranium in having a steep gradient of strains from the occlusal to orbital regions, but differs from most non-anthropoids in being primarily twisted; the hyrax mandible is bent both vertically and laterally. In general, higher strains, as much as two-fold at some sites, are generated by masticating raw versus cooked food. Hyraxes raised on cooked food had significantly less growth (approximately 10%) in the ventral (inferior) and posterior portions of the face, where strains are highest, resembling many of the differences evident between humans raised on highly processed versus less processed diets. The results support the hypothesis that food processing techniques have led to decreased facial growth in the mandibular and maxillary arches in recent human populations.

The effects of masseter muscle pain on biting performance

The present study applied a standardized test food of known hardness to evaluate the biting performance of 20 female patients who had pain mainly in the masseter muscle during palpation. Another 20 women of a similar age group who were pain-free during examination served as controls. Electromyograms (EMG) of the masseter and sternocleidomastoid (SCM) muscles and the jaw position were recorded and measured when the subjects were biting through two types of test foods with known hardness (hard type, 20 kg hardness and extra-hard type, 60 kg hardness). Pressure-pain-threshold (PPT) values of both the patients and the normal subjects were obtained with an algometer. It was found that the PPT of the patients with pain was significantly lower and that the extra-hard food took more masseter muscle activity and more working side jaw movement in both the pain and the normal groups. During both hard and extra-hard food biting, a significantly longer duration of masseter muscle activity was found in pain patients while the total muscle activity was not significantly stronger. Strong correlation existed between SCM and masseter muscle activity during both hard and extra-hard food biting in the patient group, while such correlation was very weak in the normal group. In conclusion, painful masseter muscles required longer masseter and SCM muscle contraction time for breaking through a hard food of 20 kg and more, and co-activation of SCM and masseter muscles existed and was more evident when the food was harder or the pain was more severe.

Association between masticatory performance and maximal occlusal force in young men

The purpose of this study was to examine the relationship between masticatory performance and maximal occlusal force in dentate subjects, using test foods of varying hardness. Subjects were 20 young males with natural dentitions. Gummy jellies with two different degrees of hardness have been used as test foods to evaluate masticatory performance. Masticatory performance was evaluated by the increase of the surface area of expectorated pieces of comminuted gummy jelly that was calculated from the concentration of gelatin. Maximal occlusal force was measured with pressure sensitive sheets (DENTAL PRESCALE 50H R type). The results suggested that maximal occlusal force had a significant positive correlation to the masticatory performance both with soft gummy jelly and hard gummy jelly. The correlation coefficient (r) with hand gummy jelly tended to be larger than with soft gummy jelly.

Volume changes in human masticatory muscles between jaw closing and opening

Most jaw muscles are complex, multipennate with multiple components. The morphologic heterogeneity of masticatory muscles reflects their functions. We hypothesized that the volume of masticatory muscles changes between jaw closing and opening, and that there is a difference in the volume change among the muscles. Magnetic resonance images of the entire head were obtained in ten normal young adult subjects before and after maximum jaw opening. The volume changes of the masseter, medial, and lateral pterygoid muscles were measured. Only slight changes were seen in the masseter and medial pterygoid muscles. The lateral pterygoid muscle, however, significantly decreased its volume during jaw opening. The results provide normative values of muscle volume in living subjects, and suggest that the volume changes differ among jaw muscles.

Determinants of masticatory performance in dentate adults

Masticatory performance results from a complex interplay of direct and indirect effects, yet most studies employ univariate models. This study tested a multivariate model of masticatory performance for dentate subjects. Explanatory variables included number of functional tooth units, bite force, sex, age, masseter cross-sectional area, presence of temporomandibular disorders, and presence of diabetes mellitus. The population-based sample consisted of 631 dentate subjects aged 37-80 years. Covariance structure analysis showed that 68% of the variability in masticatory performance could be explained by the combined effects of the explanatory variables. Age and sex did not show a strong effect on masticatory performance, either directly or indirectly through masseter cross-sectional area, temporomandibular disorders, and bite force. Number of functional tooth units and bite force were confirmed as the key determinants of masticatory performance, which suggests that their maintenance may be of major importance for promoting healthful functional status.