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Sato W, Kochiyama T. Crosstalk in Facial EMG and Its Reduction Using ICA. SENSORS (BASEL, SWITZERLAND) 2023; 23:2720. [PMID: 36904924 PMCID: PMC10007323 DOI: 10.3390/s23052720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/24/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
There is ample evidence that electromyography (EMG) signals from the corrugator supercilii and zygomatic major muscles can provide valuable information for the assessment of subjective emotional experiences. Although previous research suggested that facial EMG data could be affected by crosstalk from adjacent facial muscles, it remains unproven whether such crosstalk occurs and, if so, how it can be reduced. To investigate this, we instructed participants (n = 29) to perform the facial actions of frowning, smiling, chewing, and speaking, in isolation and combination. During these actions, we measured facial EMG signals from the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles. We performed an independent component analysis (ICA) of the EMG data and removed crosstalk components. Speaking and chewing induced EMG activity in the masseter and suprahyoid muscles, as well as the zygomatic major muscle. The ICA-reconstructed EMG signals reduced the effects of speaking and chewing on zygomatic major activity, compared with the original signals. These data suggest that: (1) mouth actions could induce crosstalk in zygomatic major EMG signals, and (2) ICA can reduce the effects of such crosstalk.
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Affiliation(s)
- Wataru Sato
- Psychological Process Research Team, Guardian Robot Project, RIKEN, 2-2-2 Hikaridai, Seika-cho, Soraku-gun, Kyoto 619-0288, Japan
- Field Science Education and Research Center, Kyoto University, Oiwake-cho, Kitashirakawa, Kyoto 606-8502, Japan
| | - Takanori Kochiyama
- Brain Activity Imaging Center, ATR-Promotions, 2-2-2 Hikaridai, Seika-cho, Soraku-gun, Kyoto 619-0288, Japan
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2
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Saito A, Sato W, Ikegami A, Ishihara S, Nakauma M, Funami T, Fushiki T, Yoshikawa S. Subjective-Physiological Coherence during Food Consumption in Older Adults. Nutrients 2022; 14:nu14224736. [PMID: 36432423 PMCID: PMC9698163 DOI: 10.3390/nu14224736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/01/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
BACKGROUND Subjective-physiological emotional coherence is thought to be associated with enhanced well-being, and a relationship between subjective-physiological emotional coherence and superior nutritional status has been suggested in older populations. However, no study has examined subjective-physiological emotional coherence among older adults while tasting food. Accordingly, the present study compared subjective-physiological emotional coherence during food consumption among older and younger adults. METHODS Participants consumed bite-sized gel-type foods with different flavors and provided their subjective ratings of the foods while their physiological responses (facial electromyography (EMG) of the corrugator supercilia, masseter, and suprahyoid, and other autonomic nervous system signals) were simultaneously measured. RESULTS Our primary findings were that (1) the ratings of liking, wanting, and valence were negatively correlated with corrugator EMG activity in older and young adult participants; (2) the positive association between masseter EMG activity and ratings of wanting/valence was weaker in the older than in the young adult group; and (3) arousal ratings were negatively correlated with corrugator EMG activity in the older group only. CONCLUSIONS These results demonstrate commonalities and differences in subjective-physiological emotional coherence during food intake between older and young adults.
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Affiliation(s)
- Akie Saito
- Psychological Process Research Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Correspondence: (A.S.); (W.S.); Tel.: +81-774-95-1360 (A.S. & W.S.)
| | - Wataru Sato
- Psychological Process Research Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Field Science Education and Research Center, Kyoto University, Kyoto 606-8502, Japan
- Correspondence: (A.S.); (W.S.); Tel.: +81-774-95-1360 (A.S. & W.S.)
| | | | | | | | | | - Tohru Fushiki
- Faculty of Agriculture, Ryukoku University, Ohtsu 520-2194, Japan
| | - Sakiko Yoshikawa
- Field Science Education and Research Center, Kyoto University, Kyoto 606-8502, Japan
- Faculty of the Arts, Kyoto University of the Arts, Kyoto 606-8501, Japan
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3
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Popov S, Smirnov V, Paderin N, Khramova D, Chistiakova E, Vityazev F, Golovchenko V. Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing. Gels 2022; 8:gels8110708. [PMID: 36354617 PMCID: PMC9689380 DOI: 10.3390/gels8110708] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
The aims of the study were to evaluate the influence of pectin isolated from fireweed (FP) on the mechanical and rheological properties of agar (A) gel, to investigate the release of phenolic compounds (PCs) and pectin from A-FP gels at simulated digestion in vitro, and to evaluate the oral processing and sensory properties of A-FP gels. The hardness of A-FP gels decreased gradually with the increase in the concentration of FP added (0.1, 0.4, and 1.6%). The hardness of A-FP1.6 gel was 41% lower than A gel. Rheological tests found A gel was a strong physical gel (storage modulus (G′) >>loss modulus (G″)), and the addition of FP up to 1.6% did not significantly change its G’. The G″ value decreased in A-FP gels compared to A gel. The release of galacturonic acid (GalA) was 3.4 ± 0.5, 0.5 ± 0.2, 2.4 ± 1.0, and 2.2 ± 0.7 mg/mL after digestion of A-FP1.6 gel in the oral in vivo phase (OP) and subsequent incubation in simulated gastric (SGF), intestinal (SIF), and colonic (SCF) fluids in vitro. The incubation medium after OP, SGF, and SIF digestion of A-FP1.6 contained 24−64 μg GAE/mL of PCs, while SCF contained 144 μg GAE/mL, supposing a predominant release of antioxidant activity from the gel in the colon. Chewing to readiness for swallowing A-FP gel required less time and fewer chews with less activity of the masseter and temporalis muscles. A-FP1.6 gel had a lower likeness score for taste and consistency and a similar score for appearance and aroma when compared with A gel. Thus, A-FP gels were weakened compared to A gel and required less time and muscle activity for oral processing. A-FP gel had antioxidant activity due to the PCs associated with pectin, while A gel had no antioxidant activity.
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Raja V, Priyadarshini SR, Moses JA, Anandharamakrishnan C. A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods. Food Funct 2022; 13:10426-10438. [PMID: 36102637 DOI: 10.1039/d2fo00789d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A bolus-oriented artificial oral mastication system was developed to simulate the dynamics of food mastication in the human mouth. The system consists of a chewing unit, a bolus forming unit, and provisions for the dynamic incorporation of saliva during mastication. The system performance was validated with in vivo trials (n = 25) considering time-dependent changes in particle size, textural attributes and rheological behavior of the bolus. Idli, a fermented and steamed black gram-rice-based Indian food was considered the model soft food for all trials measured in triplicates. The mastication dynamics were evaluated by analyzing bolus properties during every 3 s of mastication. Large strain shear rheology tests revealed that the viscosity of the sample decreased over time. Results of in vivo trials follow close trends in particle size and rheological behavior and have no significant change in correlation with in vitro mastication results. Similar observations were made in the half softening time of idli during mastication as determined using the relative change in hardness (hardness ratio (Ht/H0)) values fitted to the Weibull model. Also, a model to simulate the time-dependent changes in bolus adhesiveness was developed.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - S R Priyadarshini
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management, Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur - 613005, Tamil Nadu, India.
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5
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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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Murakami K, Hori K, Uehara F, Salazar SE, Ishihara S, Nakauma M, Funami T, Ono T. Effect of maximal voluntary tongue pressure and mechanical properties of gels on tongue pressure production when squeezing gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107323] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Ueda R, Umetani K, Konishi F, Mori A, Nagai T, Asakura H, Funaki J, Abe K, Asakura T. Characterization of palatability and ease of deglutition of the five basic tastes by partial least squares regression analysis using myoelectric potential parameters of the submental muscle. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Reiko Ueda
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Kana Umetani
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | | | - Anju Mori
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Toshitada Nagai
- Department of Applied Biological Science, Takasaki University of Health and Welfare
| | - Hiroko Asakura
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Junko Funaki
- International College of Arts and Sciences, Fukuoka Women's University
| | - Keiko Abe
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Tomiko Asakura
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
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Sato W, Ikegami A, Ishihara S, Nakauma M, Funami T, Yoshikawa S, Fushiki T. Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption. Nutrients 2021; 13:nu13124216. [PMID: 34959773 PMCID: PMC8708739 DOI: 10.3390/nu13124216] [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: 10/15/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Sensing subjective hedonic or emotional experiences during eating using physiological activity is practically and theoretically important. A recent psychophysiological study has reported that facial electromyography (EMG) measured from the corrugator supercilii muscles was negatively associated with hedonic ratings, including liking, wanting, and valence, during the consumption of solid foods. However, the study protocol prevented participants from natural mastication (crushing of food between the teeth) during physiological data acquisition, which could hide associations between hedonic experiences and masticatory muscle activity during natural eating. We investigated this issue by assessing participants’ subjective ratings (liking, wanting, valence, and arousal) and recording physiological measures, including EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles while they consumed gel-type solid foods (water-based gellan gum jellies) of diverse flavors. Ratings of liking, wanting, and valence were negatively correlated with corrugator supercilii EMG and positively correlated with masseter and suprahyoid EMG. These findings imply that subjective hedonic experiences during food consumption can be sensed using EMG signals from the brow and masticatory muscles.
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Affiliation(s)
- Wataru Sato
- Psychological Process Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Field Science Education and Research Center, Kyoto University, Kyoto 606-78502, Japan;
- Correspondence: ; Tel.: +81-774-95-1360
| | - Akira Ikegami
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Sayaka Ishihara
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Makoto Nakauma
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Takahiro Funami
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Sakiko Yoshikawa
- Field Science Education and Research Center, Kyoto University, Kyoto 606-78502, Japan;
- Faculty of the Arts, Kyoto University of the Arts, Kyoto 606-8271, Japan
| | - Tohru Fushiki
- Faculty of Agriculture, Ryukoku University, Otsu 520-2194, Japan;
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9
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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: 15] [Impact Index Per Article: 5.0] [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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10
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Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104084] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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11
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Facial EMG Activity Is Associated with Hedonic Experiences but not Nutritional Values While Viewing Food Images. Nutrients 2020; 13:nu13010011. [PMID: 33375209 PMCID: PMC7822192 DOI: 10.3390/nu13010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/14/2020] [Accepted: 12/18/2020] [Indexed: 11/17/2022] Open
Abstract
The physiological correlates of hedonic/emotional experiences to visual food stimuli are of theoretical and practical interest. Previous psychophysiological studies have shown that facial electromyography (EMG) signals were related to subjective hedonic ratings in response to food images. However, because other data showed positive correlations between hedonic ratings and objective nutritional values of food, whether the facial EMG reactions to food images could reflect the hedonic evaluation or nutritional assessment of food remains unknown. To address this issue, we measured subjective hedonic ratings (liking, wanting, valence, and arousal) and physiological signals (facial EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles, skin potential responses, and heart rates) while participants observed food images that had objective nutritional information (caloric, carbohydrate, fat, and protein contents). The results revealed that zygomatic major EMG activity was positively correlated with ratings of liking, wanting, and valence, but not with any objective nutritional value. These data indicate that facial EMG signals in response to food images reflect subjective hedonic experiences, but not objective nutritional values, associated with the food item.
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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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13
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Uehara F, Hori K, Murakami K, Okawa J, Ono T. Differentiation of Feeding Behaviors Based on Masseter and Supra-Hyoid Muscle Activity. Front Physiol 2020; 11:618. [PMID: 32595521 PMCID: PMC7303331 DOI: 10.3389/fphys.2020.00618] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Accepted: 05/18/2020] [Indexed: 11/21/2022] Open
Abstract
Older adults with disorders of mastication and swallowing are often fed soft foods such as jelly or puree. The texture of such semi-solid foods allows them to be squeezed between the tongue and palate rather than being chewed. However, it is difficult to visually identify such strategies for the oral processing of food. This study aimed to test the hypothesis that there is a difference in the sequential coordination between the masseter and supra-hyoid muscles, and to identify feeding behaviors such as chewing and squeezing using electromyography. Seventeen male subjects (mean age: 30.8 years) were recruited. Four kinds of gels were prepared (two kinds of fracture force and fracture strain) as test samples. Subjects were instructed to consume the gels in three ways: squeezing with the tongue, chewing with the teeth and eating freely until swallowing. The amount of squeezing/chewing and the consumption time was unlimited. The masseter and supra-hyoid muscle activity were recorded during the entire consumption time and videofluorography was simultaneously recorded during each ingestion. Lissajous figures were made from the electromyographic activity of the two groups of muscles during the first stroke, and a regression line was made to determine the gradient of each figure to compare squeezing and chewing using the Mann-Whitney U-test. The masseter and supra-hyoid muscles were active simultaneously during squeezing with the tongue. However, the masseter was active after the supra-hyoid during chewing. The gradient of the regression line from the Lissajous figures between the masseter and supra-hyoid muscle activity was positive during squeezing, but negative during chewing. Analysis of the ROC curve showed that the cutoff value of the gradient for differentiating feeding behaviors was 0.097, with a sensitivity of 95.3% and specificity of 98.4%. When we allocated 68 free intakes into squeezing and chewing according to this cutoff value, we could distinguish with good precision, and the accuracy, sensitivity, and specificity were 86.8, 91.1, and 66.7% respectively. These results suggest that certain aspects of muscle activity differed among oral processing methods. Lissajous analysis of muscle activity was useful for identifying ingestion behaviors.
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Affiliation(s)
- Fumiko Uehara
- Division of Comprehensive Prosthodontics, Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata University, Niigata, Japan
| | - Kazuhiro Hori
- Division of Comprehensive Prosthodontics, Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata University, Niigata, Japan
| | - Kazuhiro Murakami
- Division of Comprehensive Prosthodontics, Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata University, Niigata, Japan
- Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Osaka, Japan
| | - Jumpei Okawa
- Division of Comprehensive Prosthodontics, Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata University, Niigata, Japan
| | - Takahiro Ono
- Division of Comprehensive Prosthodontics, Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata University, Niigata, Japan
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14
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Umay EK, Yilmaz V, Gundogdu I, Ozturk E, Gurcay E, Karaahmet O, Saylam G, Ceylan T, Cakci A. What Happens to Swallowing Muscles after Stroke?: A Prospective Randomized Controlled Electrophysiological Study. Neurol India 2020; 67:1459-1466. [PMID: 31857535 DOI: 10.4103/0028-3886.273645] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
Background Stroke is the most frequent reason of neurological dysphagia Electrophysiological studies can be used to evaluate oral, pharyngeal and initial phase of esophageal phase. Aims This study aims to noninvasively evaluate mastication, mimic, and tongue muscles of stroke patients, which play an important role in the oral phase of swallowing process and compare them with healthy individuals. Setting and Design This study was conducted at the Physical Medicine and Rehabilitation Clinic of our hospital between January 2014 and December 2016. Materials and Methods Fifty-one patients who were admitted to our clinic with stroke and 51 healthy individuals were evaluated for the study. Demographic features of individuals were recorded. The swallowing intervals and motor action potentials (MAPs) of trigeminal, facial and hypoglossal nerves were measured. After four weeks of treatment schedule, patients were re-evaluated. Statistical Analysis The Wilcoxon Signed Rank test, the Mann-Whitney U test and Fisher exact test were used in this study. Results The all swallowing intervals were found prolonged compared to the healthy controls (P < 0.05). The MAPs of the masseter, orbicularis oculi, and intrinsic tongue muscles were significantly lower in patient group (P < 0.05). After treatment, we found significant improvement for all parameters in patient group, but the swallowing intervals were still significantly prolonged, and MAPs of these muscles were still lower (P < 0.05). Conclusion Although swallowing is examined as different phases, the process is complicated and should be evaluated totally. In post-stroke dysphagia, oral phase of swallowing process is as important as phayngeal phase and perioral, mastication, and tongue muscles are influenced even in an early period as a month.
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Affiliation(s)
- Ebru Karaca Umay
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Volkan Yilmaz
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Ibrahim Gundogdu
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Erhan Ozturk
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Eda Gurcay
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Ozgur Karaahmet
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Guleser Saylam
- Otolaryngology-Head and Neck Surgery Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Tijen Ceylan
- Otolaryngology-Head and Neck Surgery Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
| | - Aytul Cakci
- Physical Medicine and Rehabilitation Department, Ankara Diskapi Yildirim Beyazit Education and Research Hospital, Ankara, Turkey
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15
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Sato W, Minemoto K, Ikegami A, Nakauma M, Funami T, Fushiki T. Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption. Nutrients 2020; 12:nu12041174. [PMID: 32331423 PMCID: PMC7230625 DOI: 10.3390/nu12041174] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 04/14/2020] [Accepted: 04/21/2020] [Indexed: 11/16/2022] Open
Abstract
An exploration of physiological correlates of subjective hedonic responses while eating food has practical and theoretical significance. Previous psychophysiological studies have suggested that some physiological measures, including facial electromyography (EMG), may correspond to hedonic responses while viewing food images or drinking liquids. However, whether consuming solid food could produce such subjective–physiological concordance remains untested. To investigate this issue, we assessed participants’ subjective ratings of liking, wanting, valence, and arousal while they consumed gel-type food stimuli of various flavors and textures. We additionally measured their physiological signals, including facial EMG from the corrugator supercilii. The results showed that liking, wanting, and valence ratings were negatively correlated with corrugator supercilii EMG activity. Only the liking rating maintained a negative association with corrugator supercilii activity when the other ratings were partialed out. These data suggest that the subjective hedonic experience, specifically the liking state, during food consumption can be objectively assessed using facial EMG signals and may be influenced by such somatic signals.
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Affiliation(s)
- Wataru Sato
- Kokoro Research Center, Kyoto University, 46 Shimoadachi, Sakyo, Kyoto 606-8501, Japan;
- Correspondence: ; Tel.: +81-75-753-9670
| | - Kazusa Minemoto
- Kokoro Research Center, Kyoto University, 46 Shimoadachi, Sakyo, Kyoto 606-8501, Japan;
| | - Akira Ikegami
- San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka 561-8588, Japan; (A.I.); (M.N.); (T.F.)
| | - Makoto Nakauma
- San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka 561-8588, Japan; (A.I.); (M.N.); (T.F.)
| | - Takahiro Funami
- San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka 561-8588, Japan; (A.I.); (M.N.); (T.F.)
| | - Tohru Fushiki
- Faculty of Agriculture, Ryukoku University, 1-5 Seta Oe-Cho Koya, Ohtsu, Shiga 520-2194, Japan;
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Kohyama K, Goto H, Suzuki K. Mastication Characteristics of Cooked Rice Prepared from High-quality Cultivars. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Kaoru Kohyama
- Food Research Institute, National Agriculture and Food Research Organization
| | - Hajime Goto
- Yamagata Integrated Agricultural Research Center
| | - Keitaro Suzuki
- Institute of Crop Science, National Agriculture and Food Research Organization
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17
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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: 66] [Impact Index Per Article: 11.0] [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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Yoneda M, Saitoh K. Modification of Masticatory Rhythmicity Leading to the Initiation of the Swallowing Reflex in Humans. Dysphagia 2017; 33:358-368. [PMID: 29098397 DOI: 10.1007/s00455-017-9860-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Accepted: 10/23/2017] [Indexed: 11/28/2022]
Abstract
Modification of movements by proprioceptive feedback during mastication has an important role in shifting from the oral to the pharyngeal phase of swallowing. The aim of this study was to investigate the kinetics of masticatory muscles throughout a sequence of oropharyngeal swallowing and to present a hypothetical model of the involvement of the nervous system in the transition from mastication to the swallowing reflex. Surface electromyographic signals were recorded from the jaw-closing masseter muscles and the jaw-opening suprahyoid muscle group when a piece of bread (3-5 g) was ingested. Participants were not provided any additional instruction regarding how to chew and swallow. In the final stage of mastication, compared with other stages of mastication, the duration between sequential peak times of rhythmic activity of the masseter muscles was prolonged. Electromyography revealed no significant change in the suprahyoid muscle group. Accordingly, contraction of the jaw-closing muscles and the jaw-opening muscles altered from out-of-phase to in-phase. We have presented a hypothetical model based on the results of the present study, in which mastication shifts to the swallowing reflex when feed-forward inputs from rhythm generators for the jaw-closing and the jaw-opening muscles converge onto an assumed "convertor" neuron group concurrently. This model should contribute to understanding the pathophysiology of dysphagia.
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Affiliation(s)
- Masaki Yoneda
- Arts and Sports Education, Graduate School of Education, Kumamoto University, 2-40-1, Kurokami, Chuo-ku, Kumamoto-shi, Kumamoto, Japan
| | - Kazuya Saitoh
- Lifelong Sports and Welfare Course, Faculty of Education, Kumamoto University, 2-40-1 Kurokami, Chuo-ku, Kumamoto-shi, Kumamoto, 860-8555, Japan.
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Kohyama K, Gao Z, Watanabe T, Ishihara S, Nakao S, Funami T. Relationships Between Mechanical Properties Obtained from Compression Test and Electromyography Variables During Natural Oral Processing of Gellan Gum Gels. J Texture Stud 2016. [DOI: 10.1111/jtxs.12211] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kaoru Kohyama
- Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
| | - Zhihong Gao
- Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
| | - Takashi Watanabe
- Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
| | - Sayaka Ishihara
- San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka, Osaka 561-8588 Japan
| | - Satomi Nakao
- San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka, Osaka 561-8588 Japan
| | - Takahiro Funami
- San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka, Osaka 561-8588 Japan
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