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Ito Y, Tanaka Y, Daidoji A, Al Khalili H, Hattori Y. Relationship between texture perception and oral function: A preliminary study in young, healthy adults. J Oral Rehabil 2024. [PMID: 38641861 DOI: 10.1111/joor.13702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 03/05/2024] [Accepted: 04/09/2024] [Indexed: 04/21/2024]
Abstract
BACKGROUND Oral frailty, characterised by reduced oral function, is associated with systemic health issues in older adults. Although the criteria for diminished oral function often focus on motor and secretory abilities, texture perception also plays a crucial role in health due to its impact on food intake and palatability. OBJECTIVE This study aimed to explore the relationship between thickness discrimination ability (TDA) and oral motor and secretory functions in healthy young individuals. METHODS Twenty-eight adults were assessed for texture perception using eight concentrations of aqueous xanthan gum solutions to determine TDA scores. Measurements of occlusal force, masticatory performance, tongue pressure, stimulated salivary flow rate and tongue-lip motor function were conducted. Spearman's correlation analysis was used to evaluate the relationship between TDA scores and oral functions. Participants were divided into high-sensitivity and low-sensitivity groups based on their TDA scores to compare oral function test results. RESULTS The TDA scores varied among the participants, with higher scores correlating with higher masticatory performance (r = 0.41, p < .05). Masticatory performance in the high-sensitivity group was significantly higher than in the low-sensitivity group (211.9 ± 59.2 mg/dL vs. 157.9 ± 43.0 mg/dL, p = .013), with no significant differences in other oral functions. CONCLUSION Masticatory performance was correlated with TDA, suggesting a link between the selection function of mastication and thickness discrimination. These findings highlight the potential relevance of texture perception in oral function and indicate the need for further exploration, particularly in older adults with declining oral health.
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Affiliation(s)
- Yuki Ito
- Division of Aging and Geriatric Dentistry, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Yasue Tanaka
- Division of Aging and Geriatric Dentistry, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Akinari Daidoji
- Division of Aging and Geriatric Dentistry, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Hala Al Khalili
- Division of Aging and Geriatric Dentistry, Tohoku University Graduate School of Dentistry, Sendai, Japan
| | - Yoshinori Hattori
- Division of Aging and Geriatric Dentistry, Tohoku University Graduate School of Dentistry, Sendai, Japan
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Kumar A, Almotairy N, Merzo JJ, Wendin K, Rothenberg E, Grigoriadis A, Sandborgh-Englund G, Trulsson M. Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review. Crit Rev Food Sci Nutr 2023; 63:11987-12017. [PMID: 35837677 DOI: 10.1080/10408398.2022.2098245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
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.
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Affiliation(s)
- Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
| | - Nabeel Almotairy
- Department of Orthodontics and Pediatric Dentistry, College of Dentistry, Qassim University, Buraidah, Saudi Arabia
| | | | - Karin Wendin
- Food and Meal Science, Kristianstad University, Kristianstad, Sweden
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Elisabet Rothenberg
- Food and Meal Science, Kristianstad University, Kristianstad, Sweden
- Facutly of Health Sciences, Kristianstad University, Kristianstad, Sweden
| | - Anastasios Grigoriadis
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
| | - Gunilla Sandborgh-Englund
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
- Academic Center for Geriatric Dentistry, Karolinska Institutet, Stockholm, Sweden
| | - Mats Trulsson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
- Academic Center for Geriatric Dentistry, Karolinska Institutet, Stockholm, Sweden
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Sari KI, Rafisa A. Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects. Int J Dent 2023; 2023:6709350. [PMID: 37361412 PMCID: PMC10290560 DOI: 10.1155/2023/6709350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 05/25/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
Aims This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. Methods This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts. A texture profile analysis test was used to measure the hardness, gumminess, and chewiness of the food samples. Chewing patterns were investigated by measuring the chewing cycle prior to the first swallow (CS1), the chewing cycle until the last swallow (CS2), and the accumulation of chewing time from the first chewing to the last swallowing (STi). Swallowing patterns were evaluated by calculating the swallowing threshold, which is the chewing time/duration prior to the first swallow (STh). The number of swallows for each food sample was also recorded. Results There was a statistically significant difference in the CS2 of potato crisps, as well as the STi of coco jelly, gummy jelly, and biscuits between male and female subjects. A significant positive correlation was found between hardness and STh. There was a significant negative correlation between gumminess and all chewing and swallowing parameters, as well as chewiness and CS1. This study also found s significant positive correlation between dental pain, CS1, CS2, and STh of gummy jelly, as well as dental pain and CS1 of biscuits. Conclusions Females require longer chewing time for harder foods. Food hardness is positively related to the chewing duration prior to the first swallow (swallowing threshold/STh). Food chewiness has a negative correlation with the chewing cycle prior to the first swallow (CS1). Food gumminess is inversely related to all the chewing and swallowing parameters. Dental pain is associated with an increased chewing cycle and swallowing time of hard foods.
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Affiliation(s)
- Kartika Indah Sari
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
| | - Anggun Rafisa
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
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Soares AP, Fischer H, Aydin S, Steffen C, Schmidt-Bleek K, Rendenbach C. Uncovering the unique characteristics of the mandible to improve clinical approaches to mandibular regeneration. Front Physiol 2023; 14:1152301. [PMID: 37008011 PMCID: PMC10063818 DOI: 10.3389/fphys.2023.1152301] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 03/07/2023] [Indexed: 03/19/2023] Open
Abstract
The mandible (lower jaw) bone is aesthetically responsible for shaping the lower face, physiologically in charge of the masticatory movements, and phonetically accountable for the articulation of different phonemes. Thus, pathologies that result in great damage to the mandible severely impact the lives of patients. Mandibular reconstruction techniques are mainly based on the use of flaps, most notably free vascularized fibula flaps. However, the mandible is a craniofacial bone with unique characteristics. Its morphogenesis, morphology, physiology, biomechanics, genetic profile, and osteoimmune environment are different from any other non-craniofacial bone. This fact is especially important to consider during mandibular reconstruction, as all these differences result in unique clinical traits of the mandible that can impact the results of jaw reconstructions. Furthermore, overall changes in the mandible and the flap post-reconstruction may be dissimilar, and the replacement process of the bone graft tissue during healing can take years, which in some cases can result in postsurgical complications. Therefore, the present review highlights the uniqueness of the jaw and how this factor can influence the outcome of its reconstruction while using an exemplary clinical case of pseudoarthrosis in a free vascularized fibula flap.
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Affiliation(s)
- Ana Prates Soares
- Department of Oral and Maxillofacial Surgery, Charité—Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, and Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
- Julius Wolff Institute for Biomechanics and Musculoskeletal Regeneration, Berlin Institute of Health at Charité—Universitätsmedizin Berlin, Berlin, Germany
- *Correspondence: Ana Prates Soares,
| | - Heilwig Fischer
- Department of Oral and Maxillofacial Surgery, Charité—Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, and Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
- Centrum für Muskuloskeletale Chirurgie, Charité—Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, and Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
- BIH Biomedical Innovation Academy, BIH Charité Clinician Scientist Program, Berlin Institute of Health at Charité—Universitätsmedizin Berlin, Berlin, Germany
| | - Sabrin Aydin
- Department of Oral and Maxillofacial Surgery, Charité—Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, and Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
| | - Claudius Steffen
- Department of Oral and Maxillofacial Surgery, Charité—Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, and Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
| | - Katharina Schmidt-Bleek
- Julius Wolff Institute for Biomechanics and Musculoskeletal Regeneration, Berlin Institute of Health at Charité—Universitätsmedizin Berlin, Berlin, Germany
- Berlin Institute of Health Centre for Regenerative Therapies (BCRT), Berlin Institute of Health at Charité—Universitätsmedizin Berlin, Berlin, Germany
| | - Carsten Rendenbach
- Department of Oral and Maxillofacial Surgery, Charité—Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin, and Humboldt-Universität zu Berlin, and Berlin Institute of Health, Berlin, Germany
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Homsi G, Karlsson A, Almotairy N, Trulsson M, Kumar A, Grigoriadis A. Subjective and objective evaluation of masticatory function in patients with bimaxillary implant-supported prostheses. J Oral Rehabil 2023; 50:140-149. [PMID: 36415039 PMCID: PMC10108236 DOI: 10.1111/joor.13393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 11/07/2022] [Accepted: 11/17/2022] [Indexed: 11/24/2022]
Abstract
BACKGROUND People perform poorly in masticatory function tests despite well-functioning prostheses. However, it is unclear whether there is an agreement between subjective and objective measures of mastication. OBJECTIVES To investigate the association between subjective and objective measures of masticatory function in patients with bimaxillary implant-supported prostheses. MATERIALS AND METHODS An experimental group (n = 25, age = 70.6 ± 7.5 years, eight women) with bimaxillary implant-supported fixed prostheses and a control group (n = 25, age = 69.0 ± 5.3, 13 women) with natural dentition were recruited. The participants in the experimental group were included if they had been using the prosthesis for at least a year and had no obvious complaints with their prostheses. The control group was people with natural dentition and without any prostheses or complaints related to the masticatory system. The masticatory function was evaluated objectively with food comminution and mixing ability tests, and subjectively with jaw function limitation scale (JLFS) and oral health impact profile (OHIP). RESULTS The experimental group performed poorly in both objective tests (p < .001). However, there was no significant differences between the two groups in total JFLS (p = .114) and OHIP (p = .312) scores. Though, there were certain positive correlations between the food comminution test and JFLS subdomains in the control group, and a positive correlation between food comminution test and specific subdomains of OHIP in the experimental group indicating poor correlation between the subjective and objective measures. CONCLUSION Although patients with implant prostheses show poor masticatory performance, there is no agreement in the objective and subjective measures of mastication.
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Affiliation(s)
- George Homsi
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Stockholm, Sweden.,Tandvården Sergel, Praktikertjänst, Stockholm, Sweden
| | - Anna Karlsson
- Tandvården Sergel, Praktikertjänst, Stockholm, Sweden
| | - Nabeel Almotairy
- Department of Orthodontics and Pediatric Dentistry, College of Dentistry, Qassim University, Buraidah, Buraidah, Saudi Arabia
| | - Mats Trulsson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Stockholm, Sweden
| | - Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Stockholm, Sweden
| | - Anastasios Grigoriadis
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Stockholm, Sweden
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Al Sayegh S, Christidis N, Kumar A, Svensson P, Grigoriadis A. Masticatory performance in patients with jaw muscle pain: A case control study. FRONTIERS IN DENTAL MEDICINE 2022. [DOI: 10.3389/fdmed.2022.963425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
IntroductionMasticatory 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 methodsSelf-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.ResultsIn 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.ConclusionsObjectively, 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.
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7
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Sasa A, Kulvanich S, Hao N, Ita R, Watanabe M, Suzuki T, Magara J, Tsujimura T, Inoue M. Functional Role of Suprahyoid Muscles in Bolus Formation During Mastication. Front Physiol 2022; 13:881891. [PMID: 35755433 PMCID: PMC9214202 DOI: 10.3389/fphys.2022.881891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 05/16/2022] [Indexed: 11/24/2022] Open
Abstract
It still remains unclear how the suprahyoid muscles function in bolus formation during mastication. This study aimed to investigate the contributory role of the suprahyoid muscles during mastication. A total of 20 healthy young volunteers were asked to perform tongue pressure generation tasks and unilateral mastication tasks using peanuts and two different types of rice crackers. Surface electromyographic (EMG) activity of the masseter and suprahyoid muscles and mandibular kinematics were recorded. Suprahyoid activity increased with increasing tongue pressure. Masticatory duration until the first deglutition differed significantly among the different foods; the harder the food, the longer the duration. This was also the case in masseter activity per masticatory cycle. Masticatory rate and suprahyoid activity per masticatory cycle were significantly higher during soft rice cracker mastication. Masseter activity was higher on the masticatory side than on the non-masticatory side, however, there was no difference in suprahyoid activity between the sides. Suprahyoid activity and jaw gape showed significant positive correlation in the early stage on both the masticatory and non-masticatory sides. The suprahyoid muscles functioned dominantly for jaw-opening during peanut mastication, and for bolus formation, especially in the late stage during soft rice cracker mastication. Bolus formation was performed dominantly on the masticatory side during rice cracker mastication. These findings clearly demonstrate a functional role of the suprahyoid muscles during mastication of solid foods from assessments using both EMG activity and mandibular kinematic recordings.
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Affiliation(s)
- Anna Sasa
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Sirima Kulvanich
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.,Department of Community Dentistry and Gerodontology, Faculty of Dentistry, Thammasat University, Klongluang, Thailand
| | - Naohito Hao
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Reiko Ita
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Masahiro Watanabe
- Department of Special Needs Dentistry, Division of Hygiene and Oral Health, Showa University School of Dentistry, Tokyo, Japan
| | - Taku Suzuki
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Jin Magara
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
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Silvester CM, Kullmer O, Hillson S. A dental revolution: The association between occlusion and chewing behaviour. PLoS One 2021; 16:e0261404. [PMID: 34910787 PMCID: PMC8673603 DOI: 10.1371/journal.pone.0261404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Accepted: 12/01/2021] [Indexed: 11/19/2022] Open
Abstract
Dentistry is confronted with the functional and aesthetic consequences that result from an increased prevalence of misaligned and discrepant dental occlusal relations in modern industrialised societies. Previous studies have indicated that a reduction in jaw size in response to softer and more heavily processed foods during and following the Industrial Revolution (1,700 CE to present) was an important factor in increased levels of poor dental occlusion. The functional demands placed on the masticatory system play a crucial role in jaw ontogenetic development; however, the way in which chewing behaviours changed in response to the consumption of softer foods during this period remains poorly understood. Here we show that eating more heavily processed food has radically transformed occlusal power stroke kinematics. Results of virtual 3D analysis of the dental macrowear patterns of molars in 104 individuals dating to the Industrial Revolution (1,700-1,900 CE), and 130 of their medieval and early post-medieval antecedents (1,100-1,700 CE) revealed changes in masticatory behaviour that occurred during the early stages of the transition towards eating more heavily processed foods. The industrial-era groups examined chewed with a reduced transverse component of jaw movement. These results show a diminished sequence of occlusal contacts indicating that a dental revolution has taken place in modern times, involving a dramatic shift in the way in which teeth occlude and wear during mastication. Molar macrowear suggests a close connection between progressive changes in chewing since the industrialization of food production and an increase in the prevalence of poor dental occlusion in modern societies.
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Affiliation(s)
| | - Ottmar Kullmer
- Department of Paleoanthropology, Senckenberg Research Institute and Natural History Museum Frankfurt, Frankfurt, Germany
- Department of Palaeobiology and Environment, Institute of Ecology, Evolution, and Diversity, Johann Wolfgang Goethe University, Frankfurt, Germany
| | - Simon Hillson
- Institute of Archaeology, University College London, London, United Kingdom
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Assessment of masticatory function in older individuals with bimaxillary implant-supported fixed prostheses or with a natural dentition: A case-control study. J Prosthet Dent 2021:S0022-3913(21)00494-7. [PMID: 34627612 DOI: 10.1016/j.prosdent.2021.08.023] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 08/27/2021] [Accepted: 08/27/2021] [Indexed: 11/23/2022]
Abstract
STATEMENT OF PROBLEM A clinical assessment of the masticatory performance of edentulous people treated with bimaxillary implant-supported fixed prostheses is lacking. PURPOSE The purpose of this case-control study was to compare the masticatory performance of edentulous people treated with bimaxillary implant-supported fixed prostheses to that of those with a natural dentition by using a simplified comminution test with hard viscoelastic test food and a mixing ability test. MATERIAL AND METHODS Thirty-six participants were recruited and divided into 2 equal groups (n=18) based on their dental status. The experimental group (7 women, mean ±standard deviation age=69.8 ±7.5 years) had bimaxillary implant-supported fixed prostheses, and the control group (9 women, mean ±standard deviation age=68.3 ±5.6 years) had a natural dentition. A hard viscoelastic food comminution test and a mixing ability test with 2-colored chewing gum were performed in both groups. The number and total area of the particles during the comminution test and the variance of hue during the mixing ability test were measured. The data were analyzed with the parametric (paired t test) and nonparametric (Mann-Whitney U) tests to assess differences between the groups (α=.05). RESULTS The experimental group exhibited significantly fewer pieces in the food comminution test than the control group (P=.001). The experimental group also showed significantly higher variance of hue values than the control group (P<.001). CONCLUSIONS Patients treated with bimaxillary implant-supported prostheses had reduced masticatory performance in comparison to those with a natural dentition, despite having been provided with satisfactory and well-functioning prostheses.
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Hedberg L, Ekman U, Nordin LE, Smedberg JI, Skott P, Seiger Å, Sandborgh-Englund G, Westman E, Kumar A, Trulsson M. Cognitive changes and neural correlates after oral rehabilitation procedures in older adults: a protocol for an interventional study. BMC Oral Health 2021; 21:297. [PMID: 34107933 PMCID: PMC8191046 DOI: 10.1186/s12903-021-01654-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 06/03/2021] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Epidemiological studies show an association between masticatory function and cognitive impairment. This has further strengthened the notion that tooth loss and impaired masticatory function may be risk factors for dementia and cognitive decline. Animal experiments have indicated a causal relationship and several possible mechanisms have been discussed. This evidence is, however, lacking in humans. Therefore, in the current interventional study, we aim to investigate the effect of rehabilitation of masticatory function on cognition in older adults. METHODS Eighty patients indicated for prosthodontic rehabilitation will be randomly assigned to an experimental or a control group. Participants will conduct neuropsychological assessments, masticatory performance tests, saliva tests, optional magnetic resonance imaging, and answer questionnaires on oral health impact profiles and hospital anxiety and depression scale before, 3 months, and 1 year after oral rehabilitation. The difference between the two groups is that the control group will be tested an additional time, (at an interval of about 3 months) before the onset of the oral rehabilitation procedure. The primary outcome is a change in measures of episodic memory performance. DISCUSSION Although tooth loss and masticatory function are widespread in older people, it is still an underexplored modifiable risk factor potentially contributing to the development of cognitive impairment. If rehabilitation of masticatory function shows positive effects on the neurocognitive function, this will have great implications on future health care for patients with impaired masticatory status. The present project may provide a new avenue for the prevention of cognitive decline in older individuals. TRIAL REGISTRATION The protocol for the study was retrospectively registered in ClinicalTrials.gov Identifier: NCT04458207, dated 02-07-2020.
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Affiliation(s)
- Linn Hedberg
- Folktandvården Eastmaninstitutet, Stockholm, Sweden
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Alfred Nobels Allé 8, Box 4064, 141 04, Huddinge, Sweden
| | - Urban Ekman
- Division of Clinical Geriatrics, Department of Neurobiology, Care Sciences and Society (NVS), Karolinska Institutet, Huddinge, Sweden
| | - Love Engström Nordin
- Division of Clinical Geriatrics, Department of Neurobiology, Care Sciences and Society (NVS), Karolinska Institutet, Huddinge, Sweden
- Department of Diagnostic Medical Physics, Karolinska University Hospital, Solna, Stockholm, Sweden
| | - Jan-Ivan Smedberg
- Folktandvården Eastmaninstitutet, Stockholm, Sweden
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Alfred Nobels Allé 8, Box 4064, 141 04, Huddinge, Sweden
| | - Pia Skott
- Folktandvården Eastmaninstitutet, Stockholm, Sweden
- Academic Centre for Geriatric Dentistry, Stockholm, Sweden
| | - Åke Seiger
- Division of Clinical Geriatrics, Department of Neurobiology, Care Sciences and Society (NVS), Karolinska Institutet, Huddinge, Sweden
- Academic Centre for Geriatric Dentistry, Stockholm, Sweden
| | - Gunilla Sandborgh-Englund
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Alfred Nobels Allé 8, Box 4064, 141 04, Huddinge, Sweden
- Academic Centre for Geriatric Dentistry, Stockholm, Sweden
| | - Eric Westman
- Division of Clinical Geriatrics, Department of Neurobiology, Care Sciences and Society (NVS), Karolinska Institutet, Huddinge, Sweden
| | - Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Alfred Nobels Allé 8, Box 4064, 141 04, Huddinge, Sweden.
| | - Mats Trulsson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Alfred Nobels Allé 8, Box 4064, 141 04, Huddinge, Sweden
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11
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Guo Q. Understanding the oral processing of solid foods: Insights from food structure. Compr Rev Food Sci Food Saf 2021; 20:2941-2967. [PMID: 33884754 DOI: 10.1111/1541-4337.12745] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/17/2021] [Accepted: 03/03/2021] [Indexed: 01/25/2023]
Abstract
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.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China.,Key Laboratory of Fruits and Vegetables Processing of Ministry of Agriculture and Rural Affairs, China Agricultural University, Beijing, China
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12
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Kochi I, Takei E, Maeda R, Ito K, Magara J, Tsujimura T, Kulvanich S, Inoue M. Changes of bolus properties and the triggering of swallowing in healthy humans. J Oral Rehabil 2021; 48:592-600. [PMID: 33481324 DOI: 10.1111/joor.13151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Accepted: 01/14/2021] [Indexed: 11/26/2022]
Abstract
There is wide variation in chewing behaviours, even among healthy humans. Further, the way in which humans determine swallowing initiation when chewing solid foods remains unclear. The current study sought to investigate how the bolus properties change over time during chewing, and to clarify which factors affect chewing and swallowing behaviours, including swallowing initiation, in healthy humans. Twenty-four healthy volunteers were instructed to chew 8 g of steamed rice and spit it out at 50%, 100% and 150% of their own chewing duration, defined as the time of chewing from onset of the first chewing cycle to onset of the first swallow. Chewing and swallowing behaviours were monitored and determined by visual inspection of video recordings. The physical properties such as hardness, cohesiveness and adhesiveness as well as water content of the bolus were measured. In each subject, maximum bite force, tongue pressure and stimulated salivary flow rate were also measured. Hardness gradually decreased, and the cohesiveness and water content of the bolus did not change up to 50% of chewing duration, followed by a slight but significant increase. The adhesiveness of the bolus rapidly decreased at the beginning of chewing. Chewing duration was significantly related to stimulated salivary flow rate; greater salivary flow rate was associated with shorter chewing duration. Variation of chewing duration and swallowing initiation was not dependent on bolus properties during the chewing of steamed rice, but mainly depended on the surface lubrication of the bolus.
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Affiliation(s)
- Izumi Kochi
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Eri Takei
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Rumiko Maeda
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.,Department of Rehabilitation, Faculty of Health Science, Kansai University of Welfare Sciences, Osaka, Japan
| | - Kayoko Ito
- Oral Rehabilitation, Niigata University Medical and Dental Hospital, Niigata, Japan
| | - Jin Magara
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Sirima Kulvanich
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan
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Tonni I, Ricciardi G, Piancino MG, Stretti C, Costantinides F, Paganelli C. The influence of food hardness on the physiological parameters of mastication: A systematic review. Arch Oral Biol 2020; 120:104903. [DOI: 10.1016/j.archoralbio.2020.104903] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 08/12/2020] [Accepted: 09/03/2020] [Indexed: 12/19/2022]
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14
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Takei E, Kulvanich S, Tsujimura T, Magara J, Ito K, Takei R, Washio H, Arao H, Inoue M. Age-related changes in functional adaptation to bolus characteristics during chewing. Physiol Behav 2020; 225:113102. [DOI: 10.1016/j.physbeh.2020.113102] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 11/25/2022]
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15
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Maeda R, Takei E, Ito K, Magara J, Tsujimura T, Inoue M. Inter‐individual variation of bolus properties in triggering swallowing during chewing in healthy humans. J Oral Rehabil 2020; 47:1161-1170. [DOI: 10.1111/joor.13044] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 06/16/2020] [Accepted: 06/23/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Rumiko Maeda
- Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences Niigata Japan
- Department of Rehabilitation Faculty of Health Science Kansai University of Welfare Sciences Osaka Japan
| | - Eri Takei
- Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences Niigata Japan
| | - Kayoko Ito
- Oral RehabilitationNiigata University Medical and Dental Hospital Niigata Japan
| | - Jin Magara
- Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences Niigata Japan
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences Niigata Japan
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences Niigata Japan
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16
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Almotairy N, Kumar A, Grigoriadis A. Motor control strategies during unpredictable force control tasks in humans. J Oral Rehabil 2020; 47:1222-1232. [PMID: 32634248 DOI: 10.1111/joor.13052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/15/2020] [Accepted: 06/30/2020] [Indexed: 01/08/2023]
Abstract
BACKGROUND There are fundamental similarities and differences between the jaw and hand motor systems. However, it is unclear how the two systems respond to unpredictable task demands. OBJECTIVE To investigate and compare the force control of the jaw motor system (OMS) and the hand motor system (HMS) during unpredictable load changes. METHODS Seventeen healthy adults (24.0 ± 4.3 years) performed two standardised force control tasks (OMS and HMS). During the OMS, the participants asked to bite and pull a force transducer with the front teeth. While during HMS they pinched and pulled the same force transducer with their index and thumb fingers. Series of loads were added to a string attached to the transducer in an unpredictable (sequential and non-sequential) manner. The entire force profile during the task was divided into "initial" and "latter" segments. The force control was analysed and compared between the OMS and HMS in terms of peak force during the initial segment and holding force and force variability during the latter segment. RESULTS The peak force, holding force and force variability were higher for the OMS than the HMS (P < .001). However, there were no differences in the peak force, holding force or force variability between the sequential and non-sequential load changes (P > .05). CONCLUSIONS The results showed that unpredictable load changes did not affect the force control during the motor control task. This study suggests that both the motor systems are optimised in performing simple motor control tasks and are rather resilient to motor unpredictability.
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Affiliation(s)
- Nabeel Almotairy
- Section of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Division of Orthodontics, Department of Preventive Dentistry, College of Dentistry, Qassim University, Buraidah, Saudi Arabia
| | - Abhishek Kumar
- Section of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
| | - Anastasios Grigoriadis
- Section of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
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17
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Almotairy N, Kumar A, Grigoriadis A. Effect of food hardness on chewing behavior in children. Clin Oral Investig 2020; 25:1203-1216. [PMID: 32613432 PMCID: PMC7878268 DOI: 10.1007/s00784-020-03425-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Accepted: 06/19/2020] [Indexed: 11/28/2022]
Abstract
Objective To investigate the effects of food hardness on chewing behavior in children compared with adults. Materials and methods Healthy children (3–17 years) were equally divided into five groups based on their dental eruption stages. Each participant ate soft and hard viscoelastic test food models (3 each), while the three-dimensional jaw movements and electromyographic (EMG) activity of the bilateral masseter muscles were recorded. The data from the children were compared with a control group of healthy adults (18–35 years). The data were analyzed with nonparametric tests. Results There was no significant difference in the number of chewing cycles and the duration of the chewing sequence between children groups and adults. Children with primary dentition (3–5 years) showed shorter lateral jaw movement and higher muscle activity at the end of the chewing sequence, compared with adults. Further, children’s age-groups (3–14 years) failed to adapt their jaw muscle activity to food hardness. However, at the late-permanent dentition stage (15–17 years), children were capable of performing adult-like chewing behavior. Conclusions Overall, it seems that children as young as 3-year-old are quite competent in performing basic chewing function similar to adults. Yet, there are differences in the anticipation or adaption of jaw muscle activity and jaw kinematics to food hardness. Clinical relevance The study may have clinical implication in the diagnosis and management of children with chewing impairment associated with dental malocclusions and other orofacial dysfunctions.
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Affiliation(s)
- Nabeel Almotairy
- Unit of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Box 4064, Alfred Nobels Allé 8, 141 04, Huddinge, Sweden. .,Department of Orthodontics and Pediatric Dentistry, College of Dentistry, Qassim University, Buraidah, Saudi Arabia.
| | - Abhishek Kumar
- Unit of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Box 4064, Alfred Nobels Allé 8, 141 04, Huddinge, Sweden
| | - Anastasios Grigoriadis
- Unit of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Box 4064, Alfred Nobels Allé 8, 141 04, Huddinge, Sweden
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18
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Developmental and age-related changes in sensorimotor regulation of biting maneuvers in humans. Physiol Behav 2020; 219:112845. [DOI: 10.1016/j.physbeh.2020.112845] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 01/29/2020] [Accepted: 02/10/2020] [Indexed: 02/07/2023]
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19
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Al‐Manei K, Almotairy N, Bostanci N, Kumar A, Grigoriadis A. Effect of Chewing on the Expression of Salivary Protein Composition: A Systematic Review. Proteomics Clin Appl 2020; 14:e1900039. [DOI: 10.1002/prca.201900039] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/13/2019] [Indexed: 11/06/2022]
Affiliation(s)
- Khaled Al‐Manei
- Division of Oral DiseasesDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- Division of EndodonticsDepartment of Restorative Dental ScienceCollege of DentistryKing Saud University Riyadh 11545 Saudi Arabia
| | - Nabeel Almotairy
- Division of Oral Diagnostics and RehabilitationDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- SCON, Scandinavian Center for Orofacial Neurosciences Sweden
- Division of OrthodonticsDepartment of Preventive DentistryCollege of DentistryQassim University Buraidah 51412 Saudi Arabia
| | - Nagihan Bostanci
- Division of Oral DiseasesDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
| | - Abhishek Kumar
- Division of Oral Diagnostics and RehabilitationDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- SCON, Scandinavian Center for Orofacial Neurosciences Sweden
| | - Anastasios Grigoriadis
- Division of Oral Diagnostics and RehabilitationDepartment of Dental MedicineKarolinska Institutet Huddinge 14104 Sweden
- SCON, Scandinavian Center for Orofacial Neurosciences Sweden
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20
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Grigoriadis A, Kumar A, Åberg MK, Trulsson M. Effect of Sudden Deprivation of Sensory Inputs From Periodontium on Mastication. Front Neurosci 2019; 13:1316. [PMID: 31920486 PMCID: PMC6914695 DOI: 10.3389/fnins.2019.01316] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 11/25/2019] [Indexed: 01/05/2023] Open
Abstract
Objective To investigate the effect of sudden deprivation of sensory inputs from the periodontium on jaw kinematics and time-varying activation profile of the masseter muscle. Methods Fourteen (age range: 22–26 years; four men) healthy and natural dentate volunteers participated in a single experimental session. During the experiment, the participants were asked to eat six hard visco-elastic test food models, three each before and after an anesthetic intervention. The movements of the jaw in three dimensions and electromyographic (EMG) activity of the masseter muscle on the chewing side were recorded. Results The results of the study showed no significant differences in the number of chewing cycles (P = 0.233) and the duration of chewing sequence (P = 0.198) due to sudden deprivation of sensory inputs from the periodontium. However, there was a significant increase in the jaw opening velocity (P = 0.030) and a significant increase in the duration of occlusal phase (P = 0.004) during the anesthetized condition. The EMG activity of the jaw closing phase was significantly higher during the control condition [116.5 arbitrary units (AU)] than anesthetized condition (93.9 AU). The temporal profile of the masseter muscle showed a biphasic increase in the excitatory muscle drive in the control condition but this increase was virtually absent during the anesthetized condition. Conclusion Sudden deprivation of sensory inputs from the periodontium affects the jaw kinematics and jaw muscle activity, with a clear difference in the time-varying activation profile of the masseter muscle. The activation profile of the masseter muscle shows that periodontal mechanoreceptors contribute to approximately 20% of the EMG activity during the jaw closing phase.
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Affiliation(s)
- Anastasios Grigoriadis
- Section of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
| | - Abhishek Kumar
- Section of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
| | - Magnus K Åberg
- Department of Environmental Science and Analytical Chemistry, Stockholm University, Stockholm, Sweden
| | - Mats Trulsson
- Section of Oral Rehabilitation, Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
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Al Sayegh S, Borgwardt A, Svensson KG, Kumar A, Grigoriadis A, Christidis N. Effects of Chronic and Experimental Acute Masseter Pain on Precision Biting Behavior in Humans. Front Physiol 2019; 10:1369. [PMID: 31736787 PMCID: PMC6828929 DOI: 10.3389/fphys.2019.01369] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Accepted: 10/15/2019] [Indexed: 01/24/2023] Open
Abstract
Chronic pain in the orofacial region is common worldwide. Pain seems to affect the jaw motor control. Hence, temporomandibular disorders (TMD) are often accompanied by pain upon chewing, restricted mouth opening and impaired maximal bite forces. However, little is known on the effects of pain, in particular the effects of chronic jaw muscle pain on precision biting. The aim of the study was to investigate the effect of chronic and acute jaw muscle pain on oral motor control during precision biting in humans. Eighteen patients with chronic masseter muscle pain and 18 healthy participants completed the experiment. All participants were examined according to the Diagnostic Criteria for TMD. Experimental acute pain was induced by bilateral, simultaneous sterile hypertonic saline infusions into the healthy masseter muscles. A standardized hold and split biting task was used to assess the precision biting. The data was analyzed with non-parametric statistical tests. The results showed no significant differences in the hold forces, split forces, durations of split or peak split rates within or between the pain and pain-free conditions. The mean split rate increased significantly compared to baseline values both in the chronic patients and the pain-free condition. However, this increase was not evident in the experimental acute pain condition. Further, there were no significant differences in the mean split rates between the conditions. The data suggest that jaw muscle pain does not seem to alter precision biting in humans, however, the possibility that a nociceptive modulation of spindle afferent activity might have occurred but compensated for cannot be ruled out.
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Affiliation(s)
- Samaa Al Sayegh
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
| | - Annie Borgwardt
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
| | | | - Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
| | - Anastasios Grigoriadis
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
| | - Nikolaos Christidis
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences, Huddinge, Sweden
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Kumar A, Koullia N, Jongenburger M, Koutris M, Lobbezoo F, Trulsson M, Svensson P. Behavioral learning and skill acquisition during a natural yet novel biting task. Physiol Behav 2019; 211:112667. [PMID: 31479681 DOI: 10.1016/j.physbeh.2019.112667] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 08/05/2019] [Accepted: 08/30/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE To investigate the effect of short-term training on behavioral learning and skill acquisition during a natural yet novel biting task. METHODS Thirty (18 women) healthy volunteers in the age range of 18-32 years were divided into a naive (n = 17) and expert (n = 13) groups based on the self-reported familiarity to perform a complex behavioral biting task. The volunteers participated in a single experimental session divided into three sets with three series, each with ten trials of a standardized biting task. The task was to position, split and retrieve a sunflower seed from its shell without crushing the seed. The two consecutive sets were separated by fifteen minutes of short-term training. During the short-term training, the participants repeatedly performed the biting task for about fifteen minutes. A five-point grading system was devised to determine the performance and video registrations were made to determine the duration of the task. RESULTS There was a significant main effect of training on the task performance scores (P < .001). The performance scores of the naive group before training was significantly lower than all the sets of the expert group (P < .010). The performance scores of the naive group were also significantly better after training than before (P = .001). However, the expert group took significantly shorter time to complete the task than the naive group. CONCLUSION The results of the present study show a significant effect of training on the performance of a complex behavioral biting task. Training resulted in improved performance scores and a subtle decrease in the duration of the task.
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Affiliation(s)
- Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Sweden; SCON
- Scandinavian Center for Orofacial Neurosciences, Sweden.
| | - Nomiki Koullia
- Department of Oral Kinesiology, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam and VU University Amsterdam, the Netherlands
| | - Marcella Jongenburger
- Department of Oral Kinesiology, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam and VU University Amsterdam, the Netherlands
| | - Michail Koutris
- Department of Oral Kinesiology, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam and VU University Amsterdam, the Netherlands
| | - Frank Lobbezoo
- Department of Oral Kinesiology, Academic Centre for Dentistry Amsterdam (ACTA), University of Amsterdam and VU University Amsterdam, the Netherlands
| | - Mats Trulsson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Sweden; SCON
- Scandinavian Center for Orofacial Neurosciences, Sweden
| | - Peter Svensson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Sweden; Section of Orofacial Pain and Jaw Function, Department of Dentistry, Aarhus University, Denmark; SCON
- Scandinavian Center for Orofacial Neurosciences, Sweden
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Development of the jaw sensorimotor control and chewing - a systematic review. Physiol Behav 2018; 194:456-465. [DOI: 10.1016/j.physbeh.2018.06.037] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/21/2018] [Accepted: 06/25/2018] [Indexed: 11/20/2022]
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Deng H, Gao S, Lu S, Kumar A, Zhang Z, Svensson P. Alteration of occlusal vertical dimension induces signs of neuroplastic changes in corticomotor control of masseter muscles: Preliminary findings. J Oral Rehabil 2018; 45:710-719. [PMID: 29920731 DOI: 10.1111/joor.12682] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/15/2018] [Indexed: 12/23/2022]
Abstract
PURPOSE To investigate the effect of altering occlusal vertical dimension (OVD) in patients with severe attrition on corticomotor control of the masseter muscles as assessed by navigated transcranial magnetic stimulation (nTMS). METHODS Seven patients (58.6 ± 8.4 years) with decreased OVD due to severe attrition were given mandibular occlusal splints to alter the OVD with the instruction to wear during the whole awake time for a period of four weeks. Motor-evoked potentials (MEPs) and the motor cortex maps of the masseter muscles and first dorsal interosseous (FDI) muscles as control were recorded by nTMS at baseline and at least 4 weeks after the alteration of OVD. The stimulus-response curves of MEPs were analysed with two-way repeated-measures ANOVA, and the numerical rating scale scores, motor thresholds, onset latencies, motor cortex maps and centre of gravity (COG) were analysed with paired t tests. RESULTS There was a significant increase in the amplitude of the masseter muscle MEPs (P = 0.036), but no change in the motor cortex map areas (P = 0.111) four weeks after the alteration of OVD. Furthermore, there was no significant difference in either the amplitude of the FDI muscle MEPs (P = 0.466) or the motor cortex map areas (P = 0.230) before and after OVD alteration. CONCLUSION The results suggest that alteration of OVD in patients with severe attrition was associated with signs of neuroplastic changes in the corticomotor control of the masseter muscles. The results of the study may add to our understanding of the putative mechanisms related to cortical changes in response to OVD alterations.
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Affiliation(s)
- Hongyan Deng
- Beijing Stomatological Hospital, Capital Medical University, Beijing, China
| | - Shang Gao
- Capital Medical University, Beijing, China
| | - Shengyi Lu
- Beijing Stomatological Hospital, Capital Medical University, Beijing, China
| | - Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences (SCON), Aarhus, Denmark
| | - Zhenting Zhang
- Beijing Stomatological Hospital, Capital Medical University, Beijing, China
| | - Peter Svensson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.,Scandinavian Center for Orofacial Neurosciences (SCON), Aarhus, Denmark.,Section of Orofacial Pain and Jaw Function, Department of Dentistry and Oral Health, Aarhus University, Aarhus, Denmark
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Grigoriadis A, Trulsson M. Excitatory drive of masseter muscle during mastication with dental implants. Sci Rep 2018; 8:8597. [PMID: 29872098 PMCID: PMC5988651 DOI: 10.1038/s41598-018-26926-z] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 05/17/2018] [Indexed: 11/23/2022] Open
Abstract
Previously we have reported a biphasic increase in excitatory drive of the masseter muscle during natural chewing in young adults. We now hypothesize that sensory inputs from the periodontal mechanoreceptors (PMRs) are responsible for the late increase in excitatory drive during this biphasic movement. 13 participants with implant-supported bridges in both jaws, and thus lacking PMRs, and 13 participants with natural dentition chewed and swallowed model food of different hardness. Electromyographic (EMG) activity of the masseter muscle was recorded, along with the position of the mandible, and the muscle activity and jaw kinematics during the different phases of the chewing cycle were analyzed. Throughout the entire masticatory sequence, the excitatory drive of the masseter muscle during the jaw closing increased in a biphasic manner for the dentate participants; whereas biphasic elevation was observed only during the middle and last segments in the implant participants. Dentate participants exhibited significantly greater boosting of the EMG activity during late jaw closing than the implant participants, irrespective of food hardness and segment of the masticatory sequence. Sensory information from PMRs are required for boosting the enhancement of masseter muscle activity during the late jaw closing, during tooth-food contact.
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Affiliation(s)
- Anastasios Grigoriadis
- Section of Oral Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden.
| | - Mats Trulsson
- Section of Oral Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
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26
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Nishinari K, Fang Y. Perception and measurement of food texture: Solid foods. J Texture Stud 2018; 49:160-201. [PMID: 29437224 DOI: 10.1111/jtxs.12327] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Accepted: 01/22/2018] [Indexed: 11/28/2022]
Abstract
There is still a gap between instrumental measurement and sensory evaluation because of the complexity of food texture in spite of many efforts. In sensory evaluation, the terms describing the texture should be well understood by panelists, which poses a problem of establishing lexicons and training panelists. In the instrumental measurement, more efforts are required to understand the large deformation and fracture behavior of foods. The texture profile analysis (TPA) proposed by Alina Szczesniak, Malcolm Bourne, and Sherman has been applied to many foods, and was useful to develop the understanding of textures. But sometimes confusion of the interpretation of TPA parameters appeared. Many new techniques have been introduced to quantify TPA parameters. Recent efforts to fill the gap between sensory evaluation and instrumental measurements, human measurements, or physiological measurements have been introduced. This endeavor is an effort of synthesizing the dentistry and biomedical approach, sensory and psychological approach, and material science approach, and therefore, the collaboration among these disciplines is necessary. This manuscript mainly discusses texture studies for solid foods. PRACTICAL APPLICATIONS To fill the gap between the sensory evaluation and the instrumental measurement of texture, it is necessary to examine the physical change of foods during the oral processing. This will give us the designing principle of palatable and safe foods.
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Affiliation(s)
- Katsuyoshi Nishinari
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, Wuchang, China
| | - Yapeng Fang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China.,Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre, Hubei University of Technology, Wuhan, Wuchang, China
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Chung J, Oh W, Baek D, Ryu S, Lee WG, Bang H. Design and Evaluation of Smart Glasses for Food Intake and Physical Activity Classification. J Vis Exp 2018. [PMID: 29553495 DOI: 10.3791/56633] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
This study presents a series of protocols of designing and manufacturing a glasses-type wearable device that detects the patterns of temporalis muscle activities during food intake and other physical activities. We fabricated a 3D-printed frame of the glasses and a load cell-integrated printed circuit board (PCB) module inserted in both hinges of the frame. The module was used to acquire the force signals, and transmit them wirelessly. These procedures provide the system with higher mobility, which can be evaluated in practical wearing conditions such as walking and waggling. A performance of the classification is also evaluated by distinguishing the patterns of food intake from those physical activities. A series of algorithms were used to preprocess the signals, generate feature vectors, and recognize the patterns of several featured activities (chewing and winking), and other physical activities (sedentary rest, talking, and walking). The results showed that the average F1 score of the classification among the featured activities was 91.4%. We believe this approach can be potentially useful for automatic and objective monitoring of ingestive behaviors with higher accuracy as practical means to treat ingestive problems.
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Affiliation(s)
- Jungman Chung
- School of Mechanical and Aerospace Engineering, Seoul National University
| | | | | | | | - Won Gu Lee
- Department of Mechanical Engineering, Kyung Hee University;
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28
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Simione M, Loret C, Le Révérend B, Richburg B, Del Valle M, Adler M, Moser M, Green JR. Differing structural properties of foods affect the development of mandibular control and muscle coordination in infants and young children. Physiol Behav 2018; 186:62-72. [PMID: 29343459 DOI: 10.1016/j.physbeh.2018.01.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 01/10/2018] [Accepted: 01/10/2018] [Indexed: 12/21/2022]
Abstract
The development of chewing is an essential motor skill that is continually refined throughout early childhood. From a motor control perspective, the advancement of textures is dependent upon the fit between a child's oral anatomic and motor system and food properties. The purpose of this exploratory study is to identify age-related changes in chewing motor coordination and control and to determine if these changes are associated with the differing structural properties of solid foods, as well as to explore the role of explanatory variables such as the emergence of teeth and bite force. The masticatory muscle coordination (i.e., coupling of synergistic and antagonistic muscle pairs) and control (i.e., speed, displacement, chewing rate, duration, and number of chews) of fifty children were assessed cross-sectionally at five ages: 9-, 12-, 18-, 24-, and 36-months using electromyography (EMG) and 3D optical motion capture while children ate three foods that had differing structural properties. The results of this study found that children made gains in their chewing motor control (decreased duration of chewing sequences and lateral jaw displacement) and coordination (improved jaw muscle coupling) throughout this period. The structural differences in foods also affected chewing performance at all ages. These preliminary findings suggest that some solid textures are better adapted for immature mandibular control than others and that the development of chewing is a protracted process that may be impacted by the emergence of teeth and changes to bite force.
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Affiliation(s)
- Meg Simione
- Department of Pediatrics, MassGeneral Hospital for Children, United States
| | | | | | - Brian Richburg
- Speech and Feeding Disorders Lab, MGH Institute of Health Professions, United States
| | | | | | | | - Jordan R Green
- Speech and Feeding Disorders Lab, MGH Institute of Health Professions, United States.
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29
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van der Bilt A, Abbink JH. The influence of food consistency on chewing rate and muscular work. Arch Oral Biol 2017; 83:105-110. [PMID: 28750270 DOI: 10.1016/j.archoralbio.2017.07.011] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 06/22/2017] [Accepted: 07/16/2017] [Indexed: 11/25/2022]
Abstract
Food properties influence the parameters of the masticatory process, such as jaw movement, muscle activity and chewing rate. Firm foods will require more muscle activity than softer foods. However, the influence of food hardness on chewing rate is ambiguous as both slower and higher chewing rates have been reported for harder foods. Rheological characteristics of the food, such as plasticity and elasticity, may help to explain differences in chewing rate. The aim of our study was to determine the influence of food properties on chewing rate and muscular work in five phases of a chewing sequence. Eighty-four participants chewed on five foods, which strongly differed in consistency. Chewing gum was used as a reference food. The phase in the chewing sequence had a large significant effect on cycle duration for the five foods. A significant decrease in cycle duration at the beginning of chewing was followed by an increase in later phases, leading to U-shaped curves. Food type had a small effect on the average cycle duration. However, large significant differences in cycle duration were observed between the foods at the beginning of a chewing sequence. In that phase, the firm foods were chewed much slower than the soft foods. Muscular work was significantly influenced by both chewing phase and food type.
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Affiliation(s)
- A van der Bilt
- Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, PO Box 85.500, 3508 GA Utrecht, The Netherlands.
| | - J H Abbink
- Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, PO Box 85.500, 3508 GA Utrecht, The Netherlands
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30
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Perturbed oral motor control due to anesthesia during intraoral manipulation of food. Sci Rep 2017; 7:46691. [PMID: 28425479 PMCID: PMC5397972 DOI: 10.1038/srep46691] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Accepted: 03/27/2017] [Indexed: 11/08/2022] Open
Abstract
Sensory information from periodontal mechanoreceptors (PMRs) surrounding the roots of natural teeth is important for optimizing the positioning of food and adjustment of force vectors during precision biting. The present experiment was designed to test the hypothesis; that reduction of afferent inputs from the PMRs, by anesthesia, perturbs the oral fine motor control and related jaw movements during intraoral manipulation of morsels of food. Thirty healthy volunteers with a natural dentition were equally divided into experimental and control groups. The participants in both groups were asked to manipulate and split a spherical candy into two equal halves with the front teeth. An intervention was made by anesthetizing the upper and lower incisors of the experimental group while the control group performed the task without intervention. Performance of the split was evaluated and the jaw movement recorded. The experimental group demonstrated a significant decrease in measures of performance following local anesthesia. However, there was no significant changes in the duration or position of the jaw during movements in the experimental and control group. In conclusion, transient deprivation of sensory information from PMRs perturbs oral fine motor control during intraoral manipulation of food, however, no significant alterations in duration or positions of the jaw during movements can be observed.
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31
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Komino M, Shiga H. Changes in mandibular movement during chewing of different hardness foods. Odontology 2017; 105:418-425. [PMID: 28150182 PMCID: PMC5639017 DOI: 10.1007/s10266-016-0292-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Accepted: 12/20/2016] [Indexed: 12/01/2022]
Abstract
In order to clarify the change in mandibular movement during chewing of foods with different hardness, 20 healthy subjects were asked to chew 3 types of gummy jellies (containing 6, 8, and 10% gelatin), and the masseter muscular activity and the mandibular movement were recorded. The indicators representing the muscular activity (integral value of masseter muscular activity), the mandibular movement (opening distance, masticatory width, cycle time, opening maximum velocity and closing maximum velocity), and the stability of masticatory movement were calculated, respectively, and compared among the three foods. The integral value of masseter muscular activity was smallest for the 6% gelatin and significantly increased in order as the content of gelatin increased to 8, 10%. The value of each indicator for the mandibular movement increased gradually as the food got harder. The value for all indicators was significantly larger for the 10 than the 6%. However, between the two foods, no significant change was observed for the several indicators. The mean ratio of the 10% gelatin to the 8% gelatin for the cycle time was extremely small, being 1.01, but was between the range of 0.89–1.07 showing aspects of changes within each individual. The other indicators showing small ratio were similar in this aspect. The parameters representing stability of movement showed the lowest values for the 8% gelatin. It was suggested that the hardness of food affected mandibular movement during mastication, but the movement changed variously according to the hardness and exerted muscular activities.
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Affiliation(s)
- Marie Komino
- Department of Partial and Complete Denture, The Nippon Dental University School of Life Dentistry, 1-9-20 Fujimi, Chiyoda-Ku, Tokyo, 102-8159, Japan
| | - Hiroshi Shiga
- Department of Partial and Complete Denture, The Nippon Dental University School of Life Dentistry, 1-9-20 Fujimi, Chiyoda-Ku, Tokyo, 102-8159, Japan.
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32
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Chung J, Chung J, Oh W, Yoo Y, Lee WG, Bang H. A glasses-type wearable device for monitoring the patterns of food intake and facial activity. Sci Rep 2017; 7:41690. [PMID: 28134303 PMCID: PMC5278398 DOI: 10.1038/srep41690] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Accepted: 12/23/2016] [Indexed: 11/20/2022] Open
Abstract
Here we present a new method for automatic and objective monitoring of ingestive behaviors in comparison with other facial activities through load cells embedded in a pair of glasses, named GlasSense. Typically, activated by subtle contraction and relaxation of a temporalis muscle, there is a cyclic movement of the temporomandibular joint during mastication. However, such muscular signals are, in general, too weak to sense without amplification or an electromyographic analysis. To detect these oscillatory facial signals without any use of obtrusive device, we incorporated a load cell into each hinge which was used as a lever mechanism on both sides of the glasses. Thus, the signal measured at the load cells can detect the force amplified mechanically by the hinge. We demonstrated a proof-of-concept validation of the amplification by differentiating the force signals between the hinge and the temple. A pattern recognition was applied to extract statistical features and classify featured behavioral patterns, such as natural head movement, chewing, talking, and wink. The overall results showed that the average F1 score of the classification was about 94.0% and the accuracy above 89%. We believe this approach will be helpful for designing a non-intrusive and un-obtrusive eyewear-based ingestive behavior monitoring system.
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Affiliation(s)
- Jungman Chung
- School of Mechanical and Aerospace Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Jungmin Chung
- Graduate School of Convergence Science and Technology, Seoul National University, Suwon 16229, Republic of Korea
| | - Wonjun Oh
- School of Mechanical and Aerospace Engineering, Seoul National University, Seoul 08826, Republic of Korea
| | - Yongkyu Yoo
- Department of Mechanical Engineering, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Won Gu Lee
- Department of Mechanical Engineering, Kyung Hee University, Yongin 17104, Republic of Korea
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33
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Le Révérend B, Saucy F, Moser M, Loret C. Adaptation of mastication mechanics and eating behaviour to small differences in food texture. Physiol Behav 2016; 165:136-45. [DOI: 10.1016/j.physbeh.2016.07.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2015] [Revised: 07/12/2016] [Accepted: 07/15/2016] [Indexed: 01/22/2023]
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Wagoner TB, Luck PJ, Foegeding EA. Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture. J Food Sci 2016; 81:S736-44. [PMID: 26823092 DOI: 10.1111/1750-3841.13237] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2015] [Accepted: 01/03/2016] [Indexed: 11/30/2022]
Abstract
Food formulation can have a significant impact on texture perception during oral processing. We hypothesized that slight modifications to caramel formulations would significantly alter mechanical and masticatory parameters, which can be used to explain differences in texture perception. A multidisciplinary approach was applied by evaluating relationships among mechanical properties, sensory texture, and oral processing. Caramels were utilized as a highly adhesive and cohesive model system and the formulation was adjusted to generate distinct differences in sensory hardness and adhesiveness. Descriptive analysis was used to determine sensory texture, and mechanical properties were evaluated by oscillatory rheology, creep recovery, and pressure sensitive tack measurements. Oral processing was measured by determining activity of anterior temporalis and masseter muscles via electromyography and tracking jaw movement during chewing. The substitution of agar or gelatin for corn syrup at 0.6% w/w of the total formulation resulted in increased sensory hardness and decreased adhesiveness. Creep recovery and pressure sensitive tack testing were more effective at differentiating among treatments than oscillatory rheology. Hardness correlated inversely with creep compliance, and both stickiness and tooth adhesiveness correlated with pressure sensitive adhesive force. Harder samples, despite being less adhesive, were associated with increased muscle activity and jaw movement during mastication. Tooth packing, not linked with any mechanical property, correlated with altered jaw movement. The combination of material properties and oral processing parameters were able to explain all sensory texture differences in a highly adhesive food.
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Affiliation(s)
- Ty B Wagoner
- Dept. of Food, Bioprocessing and Nutrition Sciences, Box 7624, North Carolina State Univ, Raleigh, N.C., 27695-7624, U.S.A
| | - Paige J Luck
- Dept. of Food, Bioprocessing and Nutrition Sciences, Box 7624, North Carolina State Univ, Raleigh, N.C., 27695-7624, U.S.A
| | - E Allen Foegeding
- Dept. of Food, Bioprocessing and Nutrition Sciences, Box 7624, North Carolina State Univ, Raleigh, N.C., 27695-7624, U.S.A
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35
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Effect of different dental articulating papers on SEMG activity during maximum clenching. J Electromyogr Kinesiol 2015; 25:612-8. [DOI: 10.1016/j.jelekin.2015.04.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2014] [Revised: 04/12/2015] [Accepted: 04/14/2015] [Indexed: 11/18/2022] Open
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36
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Foegeding EA, Vinyard CJ, Essick G, Guest S, Campbell C. Transforming Structural Breakdown into Sensory Perception of Texture. J Texture Stud 2015. [DOI: 10.1111/jtxs.12105] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- E. Allen Foegeding
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
| | | | - Gregory Essick
- Department of Prosthodontics and Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - Steve Guest
- Center for Pain Research and Innovation; University of North Carolina at Chapel Hill; Chapel Hill NC
| | - Caroline Campbell
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Box 7624 Raleigh NC 27695-7624
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