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Stróżyk P, Bałchanowski J. Application of numerical simulation studies to determine dynamic loads acting on the human masticatory system during unilateral chewing of selected foods. Front Bioeng Biotechnol 2023; 11:993274. [PMID: 37251568 PMCID: PMC10213897 DOI: 10.3389/fbioe.2023.993274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 04/25/2023] [Indexed: 05/31/2023] Open
Abstract
Introduction: This paper presents its kinematic-dynamic computational model (3D) used for numerical simulations of the unilateral chewing of selected foods. The model consists of two temporomandibular joints, a mandible, and mandibular elevator muscles (the masseter, medial pterygoid, and temporalis muscles). The model load is the food characteristic (i), in the form of the function Fi = f(Δhi)-force (Fi) vs change in specimen height (Δhi). Functions were developed based on experimental tests in which five food products were tested (60 specimens per product). Methods: The numerical calculations aimed to determine: dynamic muscle patterns, maximum muscle force, total muscle contraction, muscle contraction corresponding to maximum force, muscle stiffness and intrinsic strength. The values of the parameters above were determined according to the mechanical properties of the food and according to the working and non-working sides. Results and Discussion: Based on the numerical simulations carried out, it can be concluded that: (1) muscle force patterns and maximum muscle forces depend on the food and, in addition, the values of maximum muscle forces on the non-working side are 14% lower than on the working side, irrespective of the muscle and the food; (2) the value of total muscle contraction on the working side is 17% lower than on the non-working side; (3) total muscle contraction depends on the initial height of the food; (4) muscle stiffness and intrinsic strength depend on the texture of the food, the muscle and the side analysed, i.e., the working and non-working sides.
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Affiliation(s)
- Przemysław Stróżyk
- Faculty of Mechanical Engineering, Department of Mechanics, Materials and Biomedical Engineering, Wrocław University of Science and Technology, Wrocław, Poland
| | - Jacek Bałchanowski
- Faculty of Mechanical Engineering, Department of Fundamentals of Machine Design and Mechatronic Systems, Wrocław University of Science and Technology, Wrocław, Poland
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Park YS, Hong HP, Ryu SR, Lee S, Shin WS. Effects of textured food masticatory performance in older people with different dental conditions. BMC Geriatr 2022; 22:384. [PMID: 35501716 PMCID: PMC9059399 DOI: 10.1186/s12877-022-03064-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 04/01/2022] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of older people with or without dentures, evaluate the textural and masticatory properties of texture-modified radish Kimchi, and investigate the correlation between dental status and tongue pressure. Additionally, differences in the subjective-objective concordance of texture-modified Kimchi were investigated using the preference test. METHODS This study included 32 Korean women aged between 65 and 85 years. Masticatory behavior was recorded by electromyography, and tongue pressure was measured using the Iowa Oral Performance Instrument. A preference test, with hardness as the relevant textural property, determined the participants' preferences among the test samples (food with a homogeneous structure-radish Kimchi). To assess preference differences, a questionnaire suitable for older people was designed. The preference for cooked radish Kimchi with various blanching times based on overall acceptability and self-reporting of preference was investigated to develop elderly-friendly food. The subjective scores indicated whether the sample (radish Kimchi) was hard or soft based on the chewing ability of the participants. Dental status, muscle activities, and tongue pressure were considered for the food design with optimized texture. The relationship between subject score and mastication properties were examined using multiple regression analysis. RESULTS The number of chews and chewing time increased with hardness, significantly activating the masseter and temporalis muscles. The evaluation of masseter muscle activity, particularly for level-6 radish Kimchi, showed that older people with complete dentures chewed less actively than those with natural teeth (p < 0.05). The older people with natural teeth (18.94 ± 10.27 kPa) exhibited higher tongue pressure than those with complete dentures (10.81 ± 62.93 kPa), and the difference was statistically significant (p < 0.01). Older people preferred food with familiar tastes and textures. An association was found between the subjective hardness score and the objective hardness level. The perceived hardness intensity was linked to the chewing ability of the participant. Denture wearers exhibited a lower chewing ability, and at level 6, they perceived greater hardness of food than those with natural teeth. CONCLUSIONS Developing food with a modified texture can bridge the gap between physiological and psychological aspects of food texture; texture-modified radish Kimchi, with limited blanching time, may be favorable for older people.
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Affiliation(s)
- Young-Sook Park
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 133-791, South Korea
| | - Han-Pyo Hong
- Biostatistical Consulting and Research Lab, Medical Research Collaborating Center, Hanyang University, Seoul, South Korea
| | - Soo-Rack Ryu
- Biostatistical Consulting and Research Lab, Medical Research Collaborating Center, Hanyang University, Seoul, South Korea
| | - Suyong Lee
- Department of Food Science and Biotechnology, Sejong University, Seoul, South Korea
| | - Weon-Sun Shin
- Department of Food & Nutrition, College of Human Ecology, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul, 133-791, South Korea.
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Stróżyk P, Jacek B. Effect of foods on selected dynamic parameters of mandibular elevator muscles during symmetric incisal biting. J Biomech 2020; 106:109800. [PMID: 32517980 DOI: 10.1016/j.jbiomech.2020.109800] [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: 09/29/2019] [Revised: 04/08/2020] [Accepted: 04/11/2020] [Indexed: 11/29/2022]
Abstract
The paper focuses on research that enables the relationship between food and selected mechanical parameters do be determined. The main aim of the study was to designate, depending on the food: (1) the work of a single muscle (i.e. masseter, medial pterygoid, temporalis), and (2) the energy balance of mandibular elevator muscles based on the dynamic patterns of muscles. In turn, the indirect goal was to determine: (1) the muscle contraction, and (2) the average muscle contraction velocity based on the specified kinematic parameters, i.e. incisal biting velocity and incisal biting time. A hybrid model, consisting of a phenomenological model of the masticatory system and a behavioural model of incisal biting, was used in the calculations. The phenomenological model was based on an anatomically and physiologically normal mandible and healthy muscles, while the behavioural model was represented by the dynamic patterns of food. Calculations showed that muscle force is an important, but not the only, parameter that enables the quantitative and qualitative assessment of the functioning of the mandibular elevator muscles during symmetric incisal biting. Based on the obtained results, it can be stated that the dynamic patterns of muscles are a very important parameter, because on their basis, among others, muscle contraction, contraction time, work, and energy can be determined. The conducted calculations and analyses showed that the above-mentioned parameters depend on the mechanical properties of food (the dynamic patterns of food).
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Affiliation(s)
- Przemysław Stróżyk
- Department of Materials Science, Strength and Welding Engineering, Faculty of Mechanical Engineering, Wrocław University of Science and Technology, Łukasiewicza 5, 50-371 Wrocław, Poland.
| | - Bałchanowski Jacek
- Department of Biomedical Engineering, Mechatronics and Theory of Mechanisms, Faculty of Mechanical Engineering, Wrocław University of Science and Technology, Łukasiewicza 5, 50-371 Wrocław, Poland
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Hayes AMR, Swackhamer C, Mennah-Govela YA, Martinez MM, Diatta A, Bornhorst GM, Hamaker BR. Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis. Food Funct 2020; 11:111-122. [DOI: 10.1039/c9fo01461f] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Pearl millet couscous broke down into smaller, more numerous particles that had slower starch hydrolysis compared to wheat couscous.
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Affiliation(s)
- Anna M. R. Hayes
- Whistler Center for Carbohydrate Research & Department of Food Science
- Purdue University
- West Lafayette
- USA
| | - Clay Swackhamer
- Department of Biological and Agricultural Engineering
- University of California
- Davis
- USA
| | | | | | - Aminata Diatta
- Whistler Center for Carbohydrate Research & Department of Food Science
- Purdue University
- West Lafayette
- USA
| | - Gail M. Bornhorst
- Department of Biological and Agricultural Engineering
- University of California
- Davis
- USA
- Riddet Institute
| | - Bruce R. Hamaker
- Whistler Center for Carbohydrate Research & Department of Food Science
- Purdue University
- West Lafayette
- USA
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Alam SA, Pentikäinen S, Närväinen J, Holopainen-Mantila U, Poutanen K, Sozer N. Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility. Food Res Int 2017; 96:1-11. [PMID: 28528088 DOI: 10.1016/j.foodres.2017.03.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 02/17/2017] [Accepted: 03/07/2017] [Indexed: 01/09/2023]
Abstract
Structural and textural properties as well as the dietary fibre content of solid cereal foams influence the oral breakdown of structure, bolus formation and digestibility. The aim of this study was to investigate how structural differences of solid cereal foams (puffs vs. flakes) affect in vivo chewing and in vitro starch digestion. Four extruded puffs and flakes were produced from endosperm rye flour by extrusion processing without or with 10% rye bran (RB) addition. Extruded puffs and flakes were masticated by fifteen healthy females and the process was monitored using electromyography. Extruded puffs were more porous than flakes (97% vs 35%). The two products were also significantly different (p<0.05) in their structural and textural properties such as expansion, hardness, density and crispiness. A negative correlation was observed between hardness and crispiness index (p<0.05, r=-0.950) and density and porosity (p<0.05, r=-0.964). Addition of 10% RB had a significant effect on structural, textural and mastication properties both for puffs and flakes. Mastication of puffs required less total work than flakes (204 vs. 456%) and they were degraded to smaller particles than flakes during mastication. Irrespectively of the considerable differences in structure, texture and oral disintegration process, no significant (p<0.05) differences were observed between puffs and flakes (86.4 vs. 85.1) in terms of starch hydrolysis index. RB addition increased the hydrolysis index of puffs and flakes to 89.7 and 94.5, respectively, which was probably attributable to the increased number of particles in the bolus.
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Affiliation(s)
- Syed Ariful Alam
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
| | - Saara Pentikäinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Johanna Närväinen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Ulla Holopainen-Mantila
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
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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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Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis. Food Res Int 2016; 87:142-151. [PMID: 29606235 DOI: 10.1016/j.foodres.2016.06.021] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 05/24/2016] [Accepted: 06/25/2016] [Indexed: 11/24/2022]
Abstract
Texture perception is a multidimensional and dynamic phenomenon resulting from both the initial structure of food and its breakdown during oral processing. The aim of this study is to identify the respective contribution of food and bolus properties to temporal changes in texture perceptions during bread consumption. For this purpose, the perception dynamics of three French baguettes with dif\ferent structures were assessed through Temporal Dominance of Sensations and Progressive Profiling. Samples of crumb with and without crust were tasted by trained panelists. The intensities of nine texture attributes were evaluated at three key stages of oral processing (10%, 40% and 100% of individual swallowing time) using the Progressive Profiling method. Six of them were related with a Multiblock Partial Least Squares (MB-PLS) regression to the initial bread properties and to some bolus properties measured at these three stages. The evolution during oral processing of some attributes such as "soft", "dry", "doughy" and "sticky" was more influenced by modifications of bolus properties than by the initial characteristics of the breads. Among bolus properties, the MB-PLS highlighted that the hydration and texture properties of the bolus had a greater impact on texture perceptions than bolus structure. The "aerated" perception was more affected by the crumb structure, while the "heterogeneousness" and the "crispiness" were more affected by the presence of crust. This study thus contributes to improving our understanding of dynamic texture perceptions through a statistical model that takes the physical properties of bread and bolus during oral processing into account.
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Commisso MS, Martínez-Reina J, Ojeda J, Mayo J. Finite element analysis of the human mastication cycle. J Mech Behav Biomed Mater 2014; 41:23-35. [PMID: 25460400 DOI: 10.1016/j.jmbbm.2014.09.022] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2014] [Revised: 09/18/2014] [Accepted: 09/23/2014] [Indexed: 12/27/2022]
Abstract
The aim of this paper is to propose a biomechanical model that could serve as a tool to overcome some difficulties encountered in experimental studies of the mandible. One of these difficulties is the inaccessibility of the temporomandibular joint (TMJ) and the lateral pterygoid muscle. The focus of this model is to study the stresses in the joint and the influence of the lateral pterygoid muscle on the mandible movement. A finite element model of the mandible, including the TMJ, was built to simulate the process of unilateral mastication. Different activation patterns of the left and right pterygoid muscles were tried. The maximum stresses in the articular disc and in the whole mandible during a complete mastication cycle were reached during the instant of centric occlusion. The simulations show a great influence of the coordination of the right and left lateral pterygoid muscles on the movement of the jaw during mastication. An asynchronous activation of the lateral pterygoid muscles is needed to achieve a normal movement of the jaw during mastication.
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Affiliation(s)
- Maria S Commisso
- Department of Mechanical Engineering, University of Seville, Camino de los Descubrimientos s/n, E-41092 Seville, Spain.
| | - Javier Martínez-Reina
- Department of Mechanical Engineering, University of Seville, Camino de los Descubrimientos s/n, E-41092 Seville, Spain
| | - Joaquín Ojeda
- Department of Mechanical Engineering, University of Seville, Camino de los Descubrimientos s/n, E-41092 Seville, Spain
| | - Juana Mayo
- Department of Mechanical Engineering, University of Seville, Camino de los Descubrimientos s/n, E-41092 Seville, Spain
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Hedjazi L, Martin C, Guessasma S, Della Valle G, Dendievel R. Experimental investigation and discrete simulation of fragmentation in expanded breakfast cereals. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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