The influence of density and material on oral perception of ball size with and without palatal coverage

Complete denture palatal rugae design impact on satisfaction and quality of life

OBJECTIVES

To compare the impact of three complete denture palatal rugae designs on participants' satisfaction and oral-health-related quality of life.

BACKGROUND

Complete dentures palatal rugea are usually polished to a smooth finish, which can affect the patient's adaptation. Roughening or keeping an opening in the rugae area to replicate the natural sensation of the palatal rugae has been suggested but lacks clinical evidence.

METHODS

This randomised crossover trial included participants with complete dentures randomly allocated to six sequences. Each sequence alternated between polished, roughened, and open rugae designs. Participants evaluated general and domain-specific satisfaction (eating, taste, speaking, phonetics, and ease of cleaning) on a 100-mm visual analogue scale. They also completed the Oral Health Impact Profile for Edentulous Patients (OHIP-EDENT) and indicated their preferred design at the end. Repeated-measure ANOVA compared satisfaction, and one-way ANOVA with Tukey's test compared OHIP-EDENT scores.

RESULTS

Forty-two participants were randomised. Seven dropped out. General satisfaction ratings were comparable for the polished (Mean = 80.2, SD = 19.7) and roughened designs (Mean = 79.5, SD = 20.2). However, the open design had a significantly lower satisfaction rating (Mean = 41.1, SD = 32.2). OHIP-EDENT scores for the open design (Mean = 44.9, SD = 17.5) were significantly worse than those for the polished (Mean = 36.1, SD = 12.7) and roughened designs (Mean = 36.2, SD = 13.3). Two-thirds of the participants chose the polished design. One-third chose the roughened design; of those, 83% were first-time denture wearers.

CONCLUSIONS

Complete dentures with polished and roughened rugae designs were perceived similarly. Both designs could be recommended based on the patient's preference. However, the open design should be avoided due to negative perception.

Beyond language: The unspoken sensory-motor representation of the tongue in non-primates, non-human and human primates

The English idiom "on the tip of my tongue" commonly acknowledges that something is known, but it cannot be immediately brought to mind. This phrase accurately describes sensorimotor functions of the tongue, which are fundamental for many tongue-related behaviors (e.g., speech), but often neglected by scientific research. Here, we review a wide range of studies conducted on non-primates, non-human and human primates with the aim of providing a comprehensive description of the cortical representation of the tongue's somatosensory inputs and motor outputs across different phylogenetic domains. First, we summarize how the properties of passive non-noxious mechanical stimuli are encoded in the putative somatosensory tongue area, which has a conserved location in the ventral portion of the somatosensory cortex across mammals. Second, we review how complex self-generated actions involving the tongue are represented in more anterior regions of the putative somato-motor tongue area. Finally, we describe multisensory response properties of the primate and non-primate tongue area by also defining how the cytoarchitecture of this area is affected by experience and deafferentation.

Elucidation of a lingual detection mechanism for high-viscosity solutions in humans

While perception of high-viscosity solutions (η > 1000 cP) is speculated to be linked to filiform papillae deformation, this has not been demonstrated psychophysically. Presently, just-noticeable-viscosity-difference thresholds were determined using the forced-choice staircase method and high-viscosity solutions (η = 4798-12260 cP) with the hypotheses that the tongue would be chiefly responsible for viscosity perception in the oral cavity, and that individuals with more, longer, narrower filiform papillae would show a greater acuity for viscosity perception. Subjects (n = 59) evaluated solutions in a normal, "unblocked" condition as well as in a "palate blocked" condition which isolated the tongue so that only perceptual mechanisms on the lingual tissue were engaged. Optical profiling was used to characterize papillary length, diameter, and density in tongue biopsies of a subset (n = 45) of participants. Finally, psychophysical and anatomical data were used to generate a novel model of the tongue surface as porous media to predict papillary deformation as a strain-detector for viscosity perception. Results suggest that viscosity thresholds are governed by filiform papillae features. Indeed, anatomical characterization of filiform papillae suggests sensitivity to high-viscosity solutions is associated with filiform papillae length and density (r = 0.68, p < 0.00001), but not with diameter. Modelling indicated this is likely due to a reciprocal interaction between papillae diameter and fluid shear stress. Papillae with larger diameters would result in higher viscous shear stress due to a narrower gap and stronger fluid-structure interaction, but a larger-diameter papilla would also deform less easily.

Visualizing 3D imagery by mouth using candy-like models

Handheld models help students visualize three-dimensional (3D) objects, especially students with blindness who use large 3D models to visualize imagery by hand. The mouth has finer tactile sensors than hand, which could improve visualization using microscopic models that are portable, inexpensive, and disposable. The mouth remains unused in tactile learning. Here, we created bite-size 3D models of protein molecules from "gummy bear" gelatin or nontoxic resin. Models were made as small as rice grain and could be coded with flavor and packaged like candy. Mouth, hands, and eyesight were tested at identifying specific structures. Students recognized structures by mouth at 85.59% accuracy, similar to recognition by eyesight using computer animation. Recall accuracy of structures was higher by mouth than hand for 40.91% of students, equal for 31.82%, and lower for 27.27%. The convenient use of entire packs of tiny, cheap, portable models can make 3D imagery more accessible to students.

Impact of adding palatal rugae to complete dentures on patient satisfaction and oral health-related quality of life: A randomized crossover clinical trial

STATEMENT OF PROBLEM

The addition of palatal rugae to complete dentures has been suggested to improve the satisfaction of patients with different oral functions. However, clinical studies to support these claims are lacking.

PURPOSE

The purpose of this randomized, single-blind, 2-period crossover trial was to assess the satisfaction of edentulous patients and their oral health impact profile when provided with complete dentures with palatal rugae compared with a polished palate.

MATERIAL AND METHODS

Edentulous patients aged 45 to 80 years, with no relevant medical conditions, seeking complete dentures at a university hospital between May and July 2019 were recruited. Each participant received new complete dentures. After a 1-week adaptation period, the participants were randomly allocated to 2 sequences through a computer-generated sequence. In the first sequence, palatal rugae were added to the complete dentures, and after 2 months, the palatal rugae were removed and the dentures used for another 2 months. In the second sequence, the opposite sequence was followed: polished palate first and palatal rugae second. After each period, a blinded dentist asked participants to rate their general satisfaction on a 100-mm visual analog scale (primary outcome) and to rate their satisfaction regarding eating, taste perception, speaking, phonetics, and ease of cleaning. Participants were also asked to fill the 20-item oral health impact profile for edentulous patients (OHIP-EDENT). The paired sample t test and the Wilcoxon test were used (α=.05).

RESULTS

Fifty participants were randomized, of whom 6 dropped out. No significant differences were found between ratings for the 2 palatal contours in terms of general satisfaction 2.32 (95% confidence interval: -3.65 to 8.29, P=.438), eating 1.70 (95% confidence interval: -4.05 to 7.46, P=.554), taste perception 0.57 (95% confidence interval -5.04 to 6.17, P=.839), phonetics 1.48 (95% confidence interval -4.46 to 7.41, P=.618), or speaking 3.68 (95% confidence interval: -1.92 to 9.28, P=.192). However, satisfaction with ease of cleaning dentures with palatal rugae was significantly less 12.16 (95% confidence interval: 6.81 to 17.50, P<.001). The differences in the OHIP-EDENT total scores were not significantly different -1.75 (95% confidence interval: -3.7 to 0.23, P=.082). Differences in each item ratings were also found to be not significantly different (P>.05), except for the frequency of mealtime interruption (P=.041), which was reported to increase when rugae had been provided.

CONCLUSIONS

Complete dentures with palatal rugae were not perceived to improve patient satisfaction or oral health-related quality of life. However, they were perceived to be more difficult to clean and to increase frequency of interruptions during eating.

Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres

Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When fortifying beverages with fibre, however, the insoluble dietary fibre components present in wholegrains often contribute to unpleasant gritty sensations making the products unpalatable. Consequently, designing wholegrain-fortified beverages with sufficient fibre-content to make health related fibre claims is a major challenge in the food manufacturing industry. This work aims to take a systematic approach in identifying the texture/mouthfeel related sensory impact and interaction between two commercial oat fibre ingredients (Oatwell28XF® and Milled Oats) when added to a model beverage system. Eighteen samples were prepared containing either or both the ingredients, at varying levels, and were assessed by a trained panel using conventional sensory descriptive techniques. The results indicate that the two different oat bran fibres produced distinct mouthfeel perceptions which could be attributed to the varying soluble and insoluble fibre content of the samples. Insoluble dietary fibre concentrations above 2% (w/w) resulted in particle-related sensory properties chalkiness, dryness and particle perception, which dominated the overall mouthfeel and textural sensory perception of the samples. Samples with predominantly soluble β-glucan, resulted in perceptions of smoothness, sliminess and stickiness residue, while thickness, mouthcoating and cloying sensations were driven by total fibre concentration, irrespective of fibre solubility. This work provides a solid foundation for food manufacturers aiming to rationally design and develop nutritionally superior fibre-fortified beverages and is relevant to fibre content concentrations required for labelling/nutrition claims for consumer products in many developed nations.

Relationship between oral stereognostic ability and dietary intake in older Japanese adults with complete dentures

PURPOSE

Oral stereognostic ability (OSA) is a useful indicator of oral perception to recognize food characteristics during mastication. Previous studies have shown associations between dietary intake and oral health status, such as taste perception. However, the effect of oral sensory ability on dietary intake is unclear. The purpose of this study was to investigate the association between oral sensory ability and dietary intake in older Japanese complete denture wearers.

METHODS

This cross-sectional study included 164 participants aged 69-71 or 79-81years old, wearing both maxillary and mandibular complete dentures. OSA test was used to evaluate oral tactile perception. Diet during the preceding month was assessed using a self-administered diet history questionnaire. Multivariable linear regression analysis was conducted to assess the association between OSA score and food and nutrient intake after adjusting for age, sex, socioeconomic factors, and occlusal force.

RESULTS

The bivariate analysis showed that OSA score was significantly and positively correlated with intake of green and yellow vegetables and negatively correlated with intake of cereals among examined foods. OSA score was also positively correlated with intake of vitamins A, B₂, and C and α-tocopherol (as a substitute for vitamin E) among examined nutrients. After adjusting for age, sex, socioeconomic factors, and occlusal force, OSA score remained significantly associated with intake of green and yellow vegetables and α-tocopherol.

CONCLUSIONS

OSA was significantly associated with intake of green and yellow vegetables in older complete denture wearers.

Being Hungry Affects Oral Size Perception

Oral size perception is not veridical, and there is disagreement on whether this nonveridicality tends to underestimate or overestimate size. Further, being hungry has been shown to affect oral size perception. In this study, we investigated the effect of hunger on oral size perception. Overall, being hungry had a small but significant effect on oral size perception and seemed to support that oral size perception tends to underestimate the size of objects. Both hungry and sated participants tended to underestimate the size of intraoral objects, but hungry participants underestimated to a significantly lesser degree. Unlike previous research, this tendency was independent of the order and number of assessments of size. We, therefore, offer a novel explanation for these findings: Oral size perception is modulated by a hierarchy of Bayesian predictions, and being hungry changes the priors in these predictions.

Impact of cognitive function on oral perception in independently living older people

OBJECTIVES

Oral tactile perception is important for better mastication, appetite, and enjoyment of food. However, previous investigations have not utilized comprehensible variables thought to have negative effect on oral perception, including aging, denture wearing, and cognitive function. The aim of this study was to elucidate the impact of cognitive function on oral perception in independently living older individuals.

MATERIALS AND METHODS

The study sample was comprised of 987 participants (466 males, 521 females; age 69-71 years). Oral examinations, assessments of cognitive function in preclinical level by Montreal Cognitive Assessment (MoCA)-J, and determination of oral stereognostic ability as an indicator of oral perception were performed. Related variables were selected by univariate analyses; then, multivariate logistic regression model analysis was conducted.

RESULTS

Univariate analyses revealed that number of teeth, removable dentures usage, and cognitive function respectively had a significant relationship with stereognostic score. Next, the subjects were classified into good and poor perception groups (lowest 17.4%) according to oral stereognostic ability. Logistic regression analysis revealed that lower cognitive function was significantly associated with poor oral perception (OR = 0.934, p = 0.017) after controlling for other variables.

CONCLUSIONS

Cognitive decline even in preclinical stage was associated with reduced oral perception after controlling for gender, tooth number and denture use in independent living older people.

CLINICAL RELEVANCE

This study suggested that preclinical level of change in cognitive function affected oral perception. Dental practitioners and caregivers may need to pay attention to reduced oral perception among older people even if they do not have trouble in daily life.

Visual Feedback of Tongue Movement for Novel Speech Sound Learning

Pronunciation training studies have yielded important information concerning the processing of audiovisual (AV) information. Second language (L2) learners show increased reliance on bottom-up, multimodal input for speech perception (compared to monolingual individuals). However, little is known about the role of viewing one's own speech articulation processes during speech training. The current study investigated whether real-time, visual feedback for tongue movement can improve a speaker's learning of non-native speech sounds. An interactive 3D tongue visualization system based on electromagnetic articulography (EMA) was used in a speech training experiment. Native speakers of American English produced a novel speech sound (/ɖ/; a voiced, coronal, palatal stop) before, during, and after trials in which they viewed their own speech movements using the 3D model. Talkers' productions were evaluated using kinematic (tongue-tip spatial positioning) and acoustic (burst spectra) measures. The results indicated a rapid gain in accuracy associated with visual feedback training. The findings are discussed with respect to neural models for multimodal speech processing.

Cross-modal influence on oral size perception

OBJECTIVE

Evidence suggests people experience an oral size illusion and commonly perceive oral size inaccurately; however, the nature of the illusion remains unclear. The objectives of the present study were to confirm the presence of an oral size illusion, determine the magnitude (amount) and direction (underestimation or overestimation) of the illusion, and determine whether immediately prior cross-modal perceptual experiences affected the magnitude and direction.

DESIGN

Participants (N=27) orally assessed 9 sizes of stainless steel spheres (1/16 in to 1/2 in) categorized as small, medium, or big, and matched them with digital and visual reference sets. Each participant completed 20 matching tasks in 3 assessments. For control assessments, 6 oral spheres were matched with reference sets of same-sized spheres. For primer-control assessments, similar to control, 6 matching tasks were preceded by cross-modal experiences of the same-sized sphere. For experimental assessments, 8 matching tasks were preceded by a cross-modal experience of a differently sized sphere.

RESULTS

For control assessments, small and medium spheres were consistently underestimated, and big spheres were consistently overestimated. For experimental assessments, magnitude and direction of the oral size illusion varied according to the size of the sphere used in the cross-modal experience.

CONCLUSION

Results seemed to confirm an oral size illusion, but direction of the illusion depended on the size of the object. Immediately prior cross-modal experiences influenced magnitude and direction of the illusion, suggesting that aspects of oral perceptual experience are dependent upon factors outside of oral perceptual anatomy and the properties of the oral stimulus.

Mapping the tip of the tongue--deprivation, sensory sensitisation, and oral haptics

We investigated the impact of food deprivation on oral and manual haptic size perception of food and non-food objects. From relevant theories (need-proportional perception, motivated perception, frustrative nonreward, perceptual defence, and sensory sensitisation) at least four completely different competing predictions can be derived. Testing these predictions, we found across four experiments that participants estimated the length of both non-food and food objects to be larger when hungry than when satiated, which was true only for oral haptic perception, while manual haptic perception was not influenced by hunger state. Subjectively reported hunger correlated positively with estimated object size in oral, but not in manual, haptic perception. The impact of food deprivation on oral perception vanished after oral stimulations even for hungry individuals. These results favour a sensory sensitisation account maintaining that hunger itself does not alter oral perception but the accompanying lack of sensory stimulation of the oral mucosa. Both oral and manual haptic perception tended to underestimate actual object size. Finally, an enhancing effect of domain-target matching was found, ie food objects were perceived larger by oral than by manual haptics, while non-food objects were perceived larger by manual than by oral haptics.

Influence of palatal surface shape of dentures on food perception

The purpose of this study was to clarify the influence of the palatal surface shape of dentures on food perception. Eighteen healthy dentulous subjects (mean age, 24 years) were investigated. Four types of experimental plate were used: (i) a tailor-made plate, (ii) an average-model plate, (iii) a smooth plate, and (iv) a wrinkle plate. Test foods consisted of Bavarian cream cubes containing one to three mustard seeds and six raw carrot pieces of different shapes. Bavarian cream cubes with three seeds were used for analysis. Other foods were used as dummy foods. Subjects were required to wear experimental plates and press test foods placed on the anterior area of the tongue against the experimental plates. We measured time required to perceive number of spherical bodies, rate of correct answers, and level of perception with each type of experimental plate using a 100-mm visual analogue scale. The results showed a significant difference in response time between the average-model plate and the other experimental plates, with response time longest for the average-model plate. On the other hand, no significant differences in rate of correct answers regarding number of spherical bodies or level of perception were found among the experimental plates. When incisive papilla, palatine suture and palatal rugae based on the standard Japanese shape were replicated on the palatal surface of the plates, the time required for food perception during ingestion was prolonged in comparison to plates with other palatal surface shapes.

Oral Perception of Bolus in Healthy Young Women

This study was designed to characterize oral perception of both weight and volume of boluses. A total of 80 healthy young female subjects was recruited and divided into bolus weight ( n = 40) and bolus volume ( n = 40) conditions. Tap water (25°C) was the experimental material, and seven reference stimulus amounts ranging from 10 to 40 (grams and mL) were prepared. The reference stimuli, including a modulus of 20 (grams and mL), were delivered to the subjects in randomized order. The estimated magnitudes (Ψ) conformed to both the Fechner's and Stevens' psychophysical laws by the following equations: (1) ΨW = 314.3 log (S+1) −300.2 where S is stimulus intensity or weight, and ΨV = 249.7 log (S+1) −222.3 (volume) on logarithmic (log)-linear scales, and (2) ΨW = 1.908 S1.297 and ΨV = 4.097 S1.032 on log-log scales, respectively. The results indicate that oral perception of bolus weight and bolus volume conforms to the representative psychophysical laws.

Comparison of oral stereognosis in relation to age and the use of complete dentures

The purpose of this study was to examine the age-related difference in oral sensory function by testing oral stereognostic ability (OSA) and to determine the effect of wearing complete dentures on OSA. Subjects were 20 dentate and 30 edentulous elderly patients free from oral symptoms and pathologies, and 30 younger dentate students as controls. The OSA tests were conducted with test pieces of 12 shaped forms. The duration time for recognition was noted and the answers were recorded using a three-point scale. anova and paired t-tests were used to examine significant differences. P-values <0.05 were considered to be statistically significant. The OSA score in older dentate participants and complete denture wearers was significantly higher than in younger dentate subjects. However, no significant difference was found in the OSA score between older dentate participants and complete denture wearers. When older edentulous subjects removed the maxillary and mandible complete dentures, the OSA score was significantly lower and the response time significantly longer than with dentures. Within the limitations of this study, an age-related difference in oral sensory function, as measured by OSA tests, was found. However, oral sensory function was not significantly different between fully dentate persons and complete denture wearers in the elderly.

Effect of palate covering on bolus-propulsion time and its contributory factors

The aim of this study was first to investigate whether the covering of the palatal mucosa with a denture base affects or not the bolus-propulsion time, and second if there was such an effect then investigate the possible contributory factors which have influence on the propulsion time. The propulsion time was measured in 21 young normal edentulous subjects under five different conditions: a complete palatal covering, non-covered palate, anterior palatal covering, posterior palatal covering and surface anaesthetized palate. As possible contributory factors palatal morphometric parameters, as well as tongue pressure were also measured. The data were analysed on the following way: changes when the palate was complete covered and non-covered, effects of sensation reduction after topic anaesthesia, effects of differences in the covering site, effects of palatal morphometric parameters and effects of tongue pressure. Ten subjects exhibited significant differences in the propulsion time when comparing the data between the complete palatal covering and the non-covered palate condition (change group). Eleven subjects did not show changes (unchanged group). Effects in the propulsion time were also recognized with posterior palatal covering-palate and superficially anaesthetized palate. With regard to the tongue pressure, significant differences during swallowing were observed. These results indicated that the bolus propulsion time into the oropharynx was affected by the palatal covering in some subjects. Moreover, the sensation in the posterior region of the hard palate, as well as the tongue pressure were also factors which affected the propulsion time during swallowing.

Relating particles and texture perception

Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we investigated the effect of size and type (hardness and shape) of particles added to a CMC based vanilla custard dessert. The two types of particles included in the study were silica dioxide and polystyrene spheres, varying in size from 2 to 230 microm. Eighteen trained adults participated in the study. They rated the sensation of 17 sensory flavour and texture attributes on a 100-point visual analogue scale (VAS). The results indicate that the addition of particles increased the sensation of roughness attributes and decreased the ratings of a number of presumably favorable texture attributes (smoothness, creamy, fatty and slippery) significantly. These effects increased with increasing particle size up to 80 microm. Roughness ratings deceased for larger particles sizes. Surprisingly, even particles of 2 microm had significant effects: they increased perceived rough lip-tooth feel, and decreased slippery lip-tooth feel and smoothness of the product. The affected attributes had previously been related to lubricative properties of foods. Particles added to semi-solid foods with relatively low levels of fat seem to counteract the lubricating effects of the fat resulting in increased oral friction. In a separate study on size perception the silica dioxide particles were used. By sampling the stimuli between the tongue and palate, subjects rated the size of the particles on a 100-point scale in comparison to anchor stimuli containing no particles and particles of 250 microm. The perceived particle size significantly increased for larger particles. Furthermore, perceived particle size was negatively correlated with roughness ratings. Thus, subjects who were sensitive and perceived the particles as being relatively large reported the same stimuli to have less rough after-feel. In conclusion, particles added to a product induce large effects on texture sensations, and texture sensation is related to individual size perception.

Relationship between oral sensitivity and masticatory performance

The size of a bolus determines how it will be manipulated in the mouth and swallowed. We hypothesized that mucosal sensitivity would be important for masticatory function. The accuracy of solid object size perception, spatial acuity, and food particle size reduction during mastication were measured in 22 healthy adults with/without topical anesthesia of their oral mucosa. Topical anesthesia had no effect on the perception of sphere sizes, but significantly reduced spatial sensitivity. Without anesthesia, there was a correlation between an individual's ability to perceive the sizes of steel spheres (diameter, 4-9 mm) and the sizes of food particles chewed for 15 cycles and at swallowing. There was no correlation between spatial sensitivity and food particle size. We suggest that the stimuli used to test two-point discrimination stimulates only superficial receptors, which involve light touch and are easily anesthetized, while the spheres might excite more deeply-set receptors. The latter appear to be more important for masticatory performance and swallowing.