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Sodhi NS, Dhillon B, Sandhu PS, Bhagat D, Gupta P, Kaur A, Sharma S, Khan ZS. Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses. Dysphagia 2024:10.1007/s00455-024-10671-9. [PMID: 38381156 DOI: 10.1007/s00455-024-10671-9] [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: 03/21/2023] [Accepted: 01/11/2024] [Indexed: 02/22/2024]
Abstract
Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus causing undernutrition and malnutrition in patients. In this study, functional liquid diets were formulated under International Dysphagia Diet Standardization Initiative (IDDSI) levels 0-2. The developed diets were analysed for their proximate composition, colour, antioxidant and sensory properties. Antioxidant activities were determined using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) methods. The highest ABTS+ value was observed in pumpkin puree (level-2) i.e. 98.59%. Black carrot juice (level-1) showed the highest DPPH free radical scavenging activity and FRAP value viz. 88.43% and 689.33 µM TE/g, respectively. Electromyography (EMG) is an upcoming technique of food texture evaluation which provides real-time information about food oral processing. In this study, an EMG was conducted to measure the myoelectrical activity of human suprahyoid and masseter muscles by placing electrodes on the skin's surface during the oral processing of liquid. The EMG parameters correlated significantly with viscosity, ease of swallowing and IDDSI levels of the formulated diets. Hence EMG can be used as a tool for design and development of textured-modified diets for dysphagia patients. The sensory scores of formulated diets in this study were high indicating that these liquid diets may be incorporated into the diet plans of dysphagia patients.
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Affiliation(s)
- Navdeep Singh Sodhi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India
| | - Bhavnita Dhillon
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India.
| | | | - Deepak Bhagat
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India
| | - Priya Gupta
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India
| | - Shivangi Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India
| | - Zakir Showkat Khan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, Punjab, India
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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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Kaur T, Sodhi NS, Dhillon B, Sodhi KS. Application of electromyography (EMG) for textural evaluation of raw, steamed and parboiled Basmati rice cultivars (Pusa 1121 and Pusa 1509). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01854-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Masticatory Function in Individuals with Temporomandibular Disorders: A Systematic Review and Meta-Analysis. Life (Basel) 2023; 13:life13020472. [PMID: 36836829 PMCID: PMC9963498 DOI: 10.3390/life13020472] [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: 12/29/2022] [Revised: 01/12/2023] [Accepted: 02/03/2023] [Indexed: 02/10/2023] Open
Abstract
The literature search was performed according to the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol in the PubMed, Cochrane Library, LILACS, EBSCO, Scielo, between 2012 and 2022. The methodological quality was assessed by using the Newcastle-Ottawa Study Quality Assessment Scale. Mean differences and 95% confidence intervals were calculated and combined in meta-analyses. A total of 1202 participants were included in this systematic review (690 with TMD; 512 without TMD), with 22 articles being included in the qualitative analysis. Only three studies enabled the comparative analysis of the results. Ten articles showed a high methodological quality and a low risk of bias, and twelve had a low methodological quality and an increased risk of bias. The meta-analysis showed that the differences between the intervention and control groups were not statistically significant for the percentage overlapping coefficient of the anterior temporal muscle, for the masseter, and for the torque coefficient. The parameters analyzed with the compound technique for chewing showed altered mandibular functions in individuals with TMD. With the EMG method, it was possible to suggest that TMD in adult individuals causes compensatory muscle behaviors, and several changes in the masticatory function were found.
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Choy J, Goh A, Chatonidi G, Ponnalagu S, Wee S, Stieger M, Forde C. Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses. Curr Res Food Sci 2021; 4:891-899. [PMID: 34917949 PMCID: PMC8646128 DOI: 10.1016/j.crfs.2021.11.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 12/04/2022] Open
Abstract
Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded design, healthy male participants (N = 39) consumed fixed portions of white rice (WR) and rice cake (RC) while being video recorded to measure microstructural eating behaviours. PPG was compared between test foods over a period of 120-min, and the bolus properties and saliva uptake at swallow were measured for both test foods. RC displayed higher instrumental hardness, chewiness and Young's modulus than WR (p = 0.01), and participants perceived RC as more springy and sticky than WR (p < 0.001). The RC meal was chewed more per bite (p < 0.001) and consumed at a faster eating rate (p = 0.033) than WR. WR bolus particles were smaller at swallow (p < 0.001) with a larger total surface area (p < 0.001), compared to RC. The glucose response for RC was significantly higher during the first 30-min postprandial period (p = 0.010), and lower in the later (30-120 min) postprandial period (p = 0.031) compared to WR. Total blood glucose iAUC did not differ significantly between WR and RC meals despite their large differences in texture, OPB and bolus properties. Oro-sensory exposure time was a significant predictor of glucose iAUC30min for both test meals (RC, p = 0.003; WR, p = 0.029). Saliva uptake in the bolus was significantly positively associated with blood glucose during the first 30-min postprandial period for the RC meal (p = 0.008), but not for WR. We conclude that food texture modifications can influence OPB and bolus properties which are key contributors to the dynamic evolution of the glycaemic response. Total blood glucose responses were the same for both test foods, though differences in oral processing and bolus properties influenced temporal changes in PPG.
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Affiliation(s)
- J.Y.M. Choy
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - A.T. Goh
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - G. Chatonidi
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S. Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - S.M.M. Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
| | - M. Stieger
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
| | - C.G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation), Agency for Science, Technology and Research (A*STAR), Singapore
- Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700, AA Wageningen, the Netherlands
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Lee IY, Park YS, Shin WS. The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake ( Baekseolgi). Food Sci Biotechnol 2021; 30:1657-1666. [PMID: 34925941 PMCID: PMC8640008 DOI: 10.1007/s10068-021-01006-7] [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: 07/16/2021] [Revised: 10/22/2021] [Accepted: 10/31/2021] [Indexed: 10/19/2022] Open
Abstract
In this study, steamed rice cakes prepared with different particle sized flour were used to investigate how the structures of rice cakes affected masticatory properties and bolus starch hydrolysis. Decreasing the particle size increased the surface areas requiring hydration, resulting in a loose structure and fluffy starch network during gelatinization. Increasing the particle size led to a tight and firm network, but was easily melted in the oral cavity. The chewing cycle and time differed among the samples. The conditions of inter-individual salivary flow rate and salivary α-amylase were diverse. The oral carbohydrate hydrolysis in the bolus before swallowing showed no significant differences in reducing sugar levels among particle sizes. However, salivary concentration was related to initial starch hydrolysis in the oral cavity, indicating the food structures affected mastication factors and physiological conditions. This study provides food structure and physiological factor information that could help design customized foods in industry.
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Affiliation(s)
- In-Young Lee
- Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea
| | - Young-Sook Park
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimniro, Seongdong-gu, Seoul, 04763 Republic of Korea
| | - Weon-Sun Shin
- Department of Food and Nutrition, College of Human Ecology, Hanyang University, 222, Wangsimniro, Seongdong-gu, Seoul, 04763 Republic of Korea
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Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses. Physiol Behav 2021; 238:113495. [PMID: 34116051 DOI: 10.1016/j.physbeh.2021.113495] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/03/2021] [Accepted: 06/04/2021] [Indexed: 11/21/2022]
Abstract
PURPOSE Modifying food texture has been shown to influence oral processing behaviour. We explored the impact of food texture on oral processing, bolus formation and post-prandial glucose responses (PPG) among fast and slow eaters. METHODS Male participants (N=39) were split into fast or slow eaters based on natural differences in eating rate when consuming two carbohydrate-equivalent test-meals differing in texture (white rice and rice cake). PPG and satiety responses were compared for fast and slow eaters over 120-min for each test-meal. Each groups test-meal PPG was compared for bolus and saliva properties at the point of swallow. RESULTS White rice displayed lower instrumental hardness, chewiness and Young's modulus and was perceived less chewy, springy and sticky than rice cake. Slow eaters (n=24, white rice: 13.3 g/min; rice cake: 15.1 g/min) required an average 42% more chews per bite (p < 0.001), had 60% longer oral exposure time (OET), and consumed both test-meals (p < 0.001) at half the eating rate of fast eaters (n=15). Slow eaters had higher PPG following the rice cake meal at 15 (p = 0.046) and 45 min (p = 0.034) than fast eaters. A longer OET was a positive predictor of early PPG at 30-min after the white rice meal (β = 0.178, p = 0.041) and saliva uptake was a significant predictor (β = 0.458, p = 0.045) of PPG for slow eaters when consuming rice cake. Increasing food hardness and stiffness (Young's modulus) had a greater impact on eating rate for slow eaters than fast eaters. CONCLUSIONS Eating rate, oral exposure time and bolus saliva uptake were the predictors of an individual's post-prandial glycaemic response amongst slow eaters. Increasing the number of chews per bite with a longer oral exposure time increased saliva uptake in the bolus at the moment of swallowing and enhanced temporal changes in PPG, leading to greater glycaemic peaks in rice cake meal. Differences in eating rate between slow and fast eaters when consuming rice cake meal influenced temporal changes in PPG but not total PPG, and bolus properties did not differ between eating rate groups.
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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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Physico-chemical and textural (sensorial and electromyographic) evaluation of idlis formulated with brown rice and pearl millet flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00534-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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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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Which swallowing difficulty of food consistency is best predictor for oropharyngeal dysphagia risk in older person? Eur Geriatr Med 2019; 10:609-617. [DOI: 10.1007/s41999-019-00206-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Accepted: 05/15/2019] [Indexed: 12/17/2022]
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Ashiga H, Takei E, Magara J, Takeishi R, Tsujimura T, Nagoya K, Inoue M. Effect of attention on chewing and swallowing behaviors in healthy humans. Sci Rep 2019; 9:6013. [PMID: 30979956 PMCID: PMC6461604 DOI: 10.1038/s41598-019-42422-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2018] [Accepted: 04/01/2019] [Indexed: 11/09/2022] Open
Abstract
We examined how attention alters chewing and swallowing behaviors. Twenty-one healthy volunteers were asked to freely eat 8 g of steamed rice in three separate trials, and we obtained the average number of chewing cycles (N) and chewing duration (T) prior to the first swallow in each trial. We also conducted an N-limited test, in which participants chewed the food while independently counting the number of chewing cycles and swallowed the food when they reached N, and a T-limited test, in which they chewed the food for T sec and then swallowed. We recorded electromyograms (EMGs) from masseter and suprahyoid muscles and collected videoendoscopic images. In the N-limited test, chewing speed decreased, masseter muscle activity (area under the curve of the rectified EMG burst) per cycle increased, and suprahyoid muscle activity per cycle decreased. In the T-limited test, the chewing speed increased, muscle activities per cycle decreased, and the number of cycles increased. The occurrence frequency of bolus propulsion into the pharynx before swallowing was smaller in the N- and T-limited tests than in the free chewing test. Further, the whiteout time was longer in the T-limited test than in the free chewing test. Attentional chewing changes not only chewing but also swallowing behavior.
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Affiliation(s)
- Hirokazu Ashiga
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, Japan
- Speech-Language and Hearing Therapy Course, Department of Rehabilitation, Faculty of Allied Health Sciences, University of Niigata Rehabilitation, 2-16 Kaminoyama, Murakami, 958-0053, Japan
| | - Eri Takei
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, Japan
| | - Jin Magara
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, Japan
| | - Ryosuke Takeishi
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, Japan
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, Japan
| | - Kouta Nagoya
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, Japan
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Chuo-ku, Niigata, 951-8514, 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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14
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Wilson A, Jeltema M, Morgenstern MP, Motoi L, Kim E, Hedderley D. Comparison of physical chewing measures to consumer typed Mouth Behavior. J Texture Stud 2018; 49:262-273. [PMID: 29446450 DOI: 10.1111/jtxs.12328] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 01/18/2018] [Accepted: 02/07/2018] [Indexed: 11/28/2022]
Abstract
The purpose of this study was to investigate the hypotheses that when presented with foods that could be chewed in different ways, (1) are participants jaw movements and chewing sequence measures correlated with Mouth Behavior (MB) group, as measured by the JBMB typing tool? (2) can MB group membership can be predicted from jaw movement and chewing sequence measures? One hundred subjects (69 female and 31 male, mean age 27 ± 7.7 years) were given four different foods (Mentos, Walkers, Cheetos Puffs, Twix) and video recordings of their jaw movements made. Twenty-nine parameters were calculated on each chewing sequence with 27 also calculated for the first half and second half of chewing sequence. Subjects were assigned to a MB group using the JBMB typing tool which gives four MB groups ("Chewers," "Crunchers," "Smooshers," and "Suckers"). The differences between individual chewing parameters and MB group were assessed with analysis of variance which showed only small differences in average chewing parameters between the MB groups. By using discriminant analysis, it was possible to partially discriminate between MB groups based on changes in their chewing parameters between foods with different material properties and stages of the chewing. A 19-variable model correctly predicted 68% of the subjects' membership of a MB group. This partially confirms our first hypothesis that when presented with foods that could be chewed in different ways participants will use a chewing sequence and jaw movements that correlate with their MB as measured by the JBMB typing tool. PRACTICAL APPLICATIONS The way consumers chew their food has an impact on their texture perception of that food. While there is a wide range of chewing behaviors between consumers, they can be grouped into broad categories to better target both product design and product testing by sensory panel. In this study, consumers who were grouped on their texture preference (MB group) had jaw movements, when chewing a range of foods, which partially reflected group membership. Therefore, while MB group membership could not be predicted from jaw movement measurements, there were similarities in jaw movements within the members of the groups. A better understanding of how jaw movement during chewing relates to consumer sensory perception would aid in new solid product design with controlled textural attributes.
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Affiliation(s)
- Arran Wilson
- The New Zealand Institute for Plant & Food Research Ltd, Christchurch 8140, New Zealand
| | - Melissa Jeltema
- The Understanding & Insight Group LLC, Jetersville 23083, Virginia
| | - Marco P Morgenstern
- The New Zealand Institute for Plant & Food Research Ltd, Christchurch 8140, New Zealand
| | - Lidia Motoi
- The New Zealand Institute for Plant & Food Research Ltd, Christchurch 8140, New Zealand
| | - Esther Kim
- The New Zealand Institute for Plant & Food Research Ltd, Christchurch 8140, New Zealand
| | - Duncan Hedderley
- The New Zealand Institute for Plant & Food Research Ltd, Palmerston North 4442, New Zealand
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Kijak E, Margielewicz J, Lietz-Kijak D, Wilemska-Kucharzewska K, Kucharzewski M, Śliwiński Z. Model identification of stomatognathic muscle system activity during mastication. Exp Ther Med 2017; 13:135-145. [PMID: 28123482 PMCID: PMC5245084 DOI: 10.3892/etm.2016.3921] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2015] [Accepted: 02/11/2016] [Indexed: 01/24/2023] Open
Abstract
The present study aimed to determine the numeric projection of the function of the mandible and muscle system during mastication. An experimental study was conducted on a healthy 47 year-old subject. On clinical examination no functional disorders were observed. To evaluate the activity of mastication during muscle functioning, bread cubes and hazelnuts were selected (2 cm2 and 1.2/1.3 cm in diameter, respectively) for condyloid processing. An assessment of the activity of mastication during muscle functioning was determined on the basis of numeric calculations conducted with a novel software programme, Kinematics 3D, designed specifically for this study. The efficacy of the model was verified by ensuring the experimentally recorded trajectories were concordant with those calculated numerically. Experimental measurements of the characteristic points of the mandible trajectory were recorded six times. Using the configuration coordinates that were calculated, the dominant componential harmonics of the amplitude-frequency spectrum were identified. The average value of the dominant frequency during mastication of the bread cubes was ~1.16±0.06 Hz, whereas in the case of the hazelnut, this value was nearly two-fold higher at 1.84±0.07 Hz. The most asymmetrical action during mastication was demonstrated to be carried out by the lateral pterygoid muscles, provided that their functioning was not influenced by food consistency. The consistency of the food products had a decisive impact on the frequency of mastication and the number of cycles necessary to grind the food. Model tests on the function of the masticatory organ serve as effective tools since they provide qualitative and quantitative novel information on the functioning of the human masticatory organ.
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Affiliation(s)
- Edward Kijak
- Department of Prosthetic Dentistry, Faculty of Medicine and Dentistry, Pomeranian Medical University, 70-204 Szczecin, Poland
| | - Jerzy Margielewicz
- Department of Logistics and Transport, Silesian University of Technology, 44-019 Katowice, Poland
| | - Danuta Lietz-Kijak
- Department of Propedeutics and Dental Physiodiagnostics, Pomeranian Medical University, 70-204 Szczecin, Poland
| | | | - Marek Kucharzewski
- Institute of Physiotherapy, The Jan Kochanowski University of Humanities and Sciences, 25-317 Kielce, Poland
| | - Zbigniew Śliwiński
- School of Medicine with the Division of Dentistry in Zabrze, Department of Descriptive and Topographic Anatomy, Medical University of Silesia, 41-808 Zabrze, Poland
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Iguchi H, Magara J, Nakamura Y, Tsujimura T, Ito K, Inoue M. Changes in jaw muscle activity and the physical properties of foods with different textures during chewing behaviors. Physiol Behav 2015; 152:217-24. [DOI: 10.1016/j.physbeh.2015.10.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 09/25/2015] [Accepted: 10/02/2015] [Indexed: 11/25/2022]
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Aida S, Takeishi R, Magara J, Watanabe M, Ito K, Nakamura Y, Tsujimura T, Hayashi H, Inoue M. Peripheral and central control of swallowing initiation in healthy humans. Physiol Behav 2015; 151:404-11. [DOI: 10.1016/j.physbeh.2015.08.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Revised: 07/31/2015] [Accepted: 08/01/2015] [Indexed: 10/23/2022]
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Hayashi H, Hori K, Taniguchi H, Nakamura Y, Tsujimura T, Ono T, Inoue M. Biomechanics of human tongue movement during bolus compression and swallowing. J Oral Sci 2015; 55:191-8. [PMID: 24042584 DOI: 10.2334/josnusd.55.191] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
We evaluated the effects of gel consistency and bolus volume on ingestion in humans. Eight healthy men were asked to ingest liquids, and sample foods of different gel consistencies and volumes, as usual. Tongue pressure against the hard palate was recorded at five points, and bolus flow was recorded using videoendoscopic images. The number of squeezes increased as gel consistency and volume increased. The integrated magnitude of tongue pressure during squeezing increased with increasing gel consistency. Bolus propulsion into the pharynx was affected by bolus characteristics, and location of the bolus head at the onset of pharyngeal swallowing was not related to squeezing behavior. The trigger point at which pharyngeal swallowing began was subject-dependent. During swallowing, the magnitude of tongue pressure moderately increased with increasing gel consistency, as compared with squeezing. Tongue pressure was not related to bolus volume. The current results suggest that patterns of tongue pressure during squeezing and swallowing are differentially affected by bolus conditions. However, healthy subjects differed in the techniques used for squeezing and swallowing.
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Affiliation(s)
- Hirokazu Hayashi
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences
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Tsuji K, Tsujimura T, Magara J, Sakai S, Nakamura Y, Inoue M. Changes in the frequency of swallowing during electrical stimulation of superior laryngeal nerve in rats. Brain Res Bull 2014; 111:53-61. [PMID: 25542096 DOI: 10.1016/j.brainresbull.2014.12.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2014] [Revised: 12/15/2014] [Accepted: 12/15/2014] [Indexed: 10/24/2022]
Abstract
The aim of the present study was to investigate the adaptation of the swallowing reflex in terms of reduced swallowing reflex initiation following continuous superior laryngeal nerve stimulation. Forty-four male Sprague Dawley rats were anesthetized with urethane. To identify swallowing, electromyographic activity of the left mylohyoid and thyrohyoid muscles was recorded. To evoke the swallowing response, the superior laryngeal nerve (SLN), recurrent laryngeal nerve, or cortical swallowing area was electrically stimulated. Repetitive swallowing evoked by continuous SLN stimulation was gradually reduced, and this reduction was dependent on the resting time duration between stimulations. Prior SLN stimulation also suppressed subsequent swallowing initiation. The reduction in evoked swallows induced by recurrent laryngeal nerve or cortical swallowing area stimulation was less than that following superior laryngeal nerve stimulation. Decerebration had no effect on the reduction in evoked swallows. Prior subthreshold stimulation reduced subsequent initiation of swallowing, suggesting that there was no relationship between swallowing movement evoked by prior stimulation and the subsequent reduction in swallowing initiation. Overall, these data suggest that reduced sensory afferent nerve firing and/or trans-synaptic responses, as well as part of the brainstem central pattern generator, are involved in adaptation of the swallowing reflex following continuous stimulation of swallow-inducing peripheral nerves and cortical areas.
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Affiliation(s)
- Kojun Tsuji
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Chuo-ku, Niigata 951-8514, Japan.
| | - Takanori Tsujimura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Chuo-ku, Niigata 951-8514, Japan.
| | - Jin Magara
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Chuo-ku, Niigata 951-8514, Japan.
| | - Shogo Sakai
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Chuo-ku, Niigata 951-8514, Japan.
| | - Yuki Nakamura
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Chuo-ku, Niigata 951-8514, Japan.
| | - Makoto Inoue
- Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Chuo-ku, Niigata 951-8514, Japan.
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A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Stokes JR, Boehm MW, Baier SK. Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Curr Opin Colloid Interface Sci 2013. [DOI: 10.1016/j.cocis.2013.04.010] [Citation(s) in RCA: 249] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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