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BMC Geriatrics May 2022Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of...
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.
Topics: Aged; Aged, 80 and over; Female; Food; Humans; Masseter Muscle; Mastication; Pressure; Tongue
PubMed: 35501716
DOI: 10.1186/s12877-022-03064-w -
PloS One 2021Dentistry is confronted with the functional and aesthetic consequences that result from an increased prevalence of misaligned and discrepant dental occlusal relations in...
Dentistry is confronted with the functional and aesthetic consequences that result from an increased prevalence of misaligned and discrepant dental occlusal relations in modern industrialised societies. Previous studies have indicated that a reduction in jaw size in response to softer and more heavily processed foods during and following the Industrial Revolution (1,700 CE to present) was an important factor in increased levels of poor dental occlusion. The functional demands placed on the masticatory system play a crucial role in jaw ontogenetic development; however, the way in which chewing behaviours changed in response to the consumption of softer foods during this period remains poorly understood. Here we show that eating more heavily processed food has radically transformed occlusal power stroke kinematics. Results of virtual 3D analysis of the dental macrowear patterns of molars in 104 individuals dating to the Industrial Revolution (1,700-1,900 CE), and 130 of their medieval and early post-medieval antecedents (1,100-1,700 CE) revealed changes in masticatory behaviour that occurred during the early stages of the transition towards eating more heavily processed foods. The industrial-era groups examined chewed with a reduced transverse component of jaw movement. These results show a diminished sequence of occlusal contacts indicating that a dental revolution has taken place in modern times, involving a dramatic shift in the way in which teeth occlude and wear during mastication. Molar macrowear suggests a close connection between progressive changes in chewing since the industrialization of food production and an increase in the prevalence of poor dental occlusion in modern societies.
Topics: Biological Evolution; Biomechanical Phenomena; Dental Occlusion; Dentistry; Humans; Mastication; Molar; Tooth
PubMed: 34910787
DOI: 10.1371/journal.pone.0261404 -
Dysphagia Oct 2017Studies of mechanisms of feeding behavior are important in a society where aging- and disease-related feeding disorders are increasingly prevalent. It is important to...
Studies of mechanisms of feeding behavior are important in a society where aging- and disease-related feeding disorders are increasingly prevalent. It is important to evaluate the clinical relevance of animal models of the disease and the control. Our present study quantifies macaque hyolingual and jaw kinematics around swallowing cycles to determine the extent to which macaque swallowing resembles that of humans. One female and one male adult Macaca mulatta were trained to feed in a primate chair. Videofluoroscopy was used to record kinematics in a sagittal view during natural feeding on solid food, and the kinematics of the hyoid bone, thyroid cartilage, mandibular jaw, and anterior-, middle-, and posterior-tongue. Jaw gape cycles were defined by consecutive maximum gapes, and the kinematics of the swallow cycles were compared with those of the two consecutive non-swallow cycles preceding and succeeding the swallow cycles. Although there are size differences between macaques and humans, and macaques have shorter durations of jaw gape cycles and hyoid and thyroid upward movements, there are several important similarities between our macaque data and human data reported in the literature: (1) The durations of jaw gape cycles during swallow cycles are longer than those of non-swallow cycles as a result of an increased duration of the jaw-opening phase; (2) Hyoid and thyroid upward movement is linked with a posterior tongue movement and is faster during swallow than non-swallow cycles; (3) Tongue elevation propagates from anterior to posterior during swallow and non-swallow cycles. These findings suggest that macaques can be a useful experimental model for human swallowing studies.
Topics: Animals; Biomechanical Phenomena; Deglutition; Feeding Behavior; Female; Humans; Jaw; Macaca mulatta; Male; Mastication; Tongue
PubMed: 28528492
DOI: 10.1007/s00455-017-9812-4 -
Environmental Pollution (Barking, Essex... Jul 2021Recent studies have indicated that Galleria mellonella larvae ingest polyethylene films and the degradation mechanism could inspire biotechnological exploitation for...
Recent studies have indicated that Galleria mellonella larvae ingest polyethylene films and the degradation mechanism could inspire biotechnological exploitation for degrading plastic to eliminate global pollution from plastic waste. In this study, we tested the chemical compositions of masticated and ingested different plastic types by G. mellonella. High throughput sequencing of 16S rRNA gene was used to characterize the alteration of the microbial communities derived from salivary glands, gut contents and whole G. mellonella larvae. Our results indicated that G. mellonella is able to masticate polyethylene (PE), expanded polystyrene (EPS) and polypropylene (PP) and convert it to small particles with very large and chemically modified surfaces. The characteristics of the polymer affect the rate of damage. Formation of functional carbonyl groups on the appearance of oxidized metabolic intermediates of polyolefins in the frass samples observed. We found that the mastication of EPS, PP or PE could significantly alter the microbial composition in the gut content while it did not appear to influence the salivary glands microbial community. Representatives of Desulfovibrio vulgaris and Enterobacter grew with the PE diet while mastication of polystyrene and polypropylene increased the abundance of Enterococcus. The evaluation of bacterial communities in whole larvae confirmed the obtained result and additionally showed that the abundance of Paenibacillus, Corynebacterium and Commamonadaceae increased by Styrofoam (EPS) consumption.
Topics: Animals; Biodegradation, Environmental; Larva; Mastication; Moths; Polyenes; RNA, Ribosomal, 16S
PubMed: 33770522
DOI: 10.1016/j.envpol.2021.116877 -
Archives of Oral Biology Jan 2024Chewing, swallowing, and respiration are synchronized oropharyngeal functions. This study aimed to analyze the dynamics and coordination during natural chewing and...
OBJECTIVE
Chewing, swallowing, and respiration are synchronized oropharyngeal functions. This study aimed to analyze the dynamics and coordination during natural chewing and swallowing in relation to respiratory phases.
DESIGN
Eight oropharyngeal muscles in minipigs were recorded using electromyography, X-ray fluoroscopy, and nasopharyngeal dynamics. Chewing cycles and swallowing episodes were analyzed for timing and activity amplitude along respiratory cycles. Digastric and middle pharyngeal constrictor were used as zero-points for timing analysis in chewing cycles and swallowing episodes, respectively. The beginning of these cycles and episodes were used as the zero-point for timing analysis in respiration during feeding.
RESULTS
The timing of jaw closing (57.8%) was longer than opening (42.2%) during chewing. Muscle activity occurred 20% later than digastric onsets and 15% earlier than jaw closing phase. Duration of muscle activity was shorter in ipsilateral than contralateral sides except for palatal muscles. Pharyngeal, palatal, and hyoid muscles showed longer durations than tongue muscles in jaw opening (p < 0.05). Palatal and hyoid muscles showed 2-phased activity in chewing while hyoid muscles showed higher amplitude in chewing and swallowing than other muscles. About 80% of the chewing cycles and swallowing episodes occurred in expiration. Nasopharyngeal airflow velocity increased from jaw opening to swallowing while airflow pressure decreased.
CONCLUSION
These findings indicate key activity of palatal and pharyngeal muscles mostly in chewing. The respiratory cycle changes in chewing and swallowing simultaneously with the activation of the tongue, palatal, and pharyngeal muscles. These findings will be useful for further understanding the mechanisms in swallowing and breathing disorders.
Topics: Animals; Swine; Mastication; Deglutition; Swine, Miniature; Tongue; Pharyngeal Muscles; Electromyography; Respiration
PubMed: 37948985
DOI: 10.1016/j.archoralbio.2023.105845 -
Journal of Texture Studies Aug 2017Intake of a variety of foods increases the likelihood of good general health. From as early as life in utero, humans are exposed to flavor. Further flavor imprinting... (Review)
Review
UNLABELLED
Intake of a variety of foods increases the likelihood of good general health. From as early as life in utero, humans are exposed to flavor. Further flavor imprinting occurs via breast milk, increasing the likelihood of acceptance of a variety flavors when solids are introduced. While first foods need to be smooth and runny, experience managing soft lumps is required for rudimentary development of chewing skills. Texture experiences are critical to providing building blocks for food acceptance and gradual increase in the range of food textures eaten. Persistence in offering flavors and textures on multiple occasions increases the likelihood of acceptance of new foods. Opportunities exist in novel food texture use and flavor bridging to improve food variety in children. During adulthood lifestyle changes impact on chewing and gastrointestinal efficiency affecting the variety of food consumed. Foods that are moist, and encourage the consumer to slow down and savor food may reduce diseases affecting the esophagus. The aging process sees an increase in medication use with an impact on reduction in saliva flow. Further, physiologic changes in taste and olfaction that occur with aging may see elders benefit from novel food design that utilizes the intact trigeminal system. New food design opportunities exist in the areas of carbonation, dissolvable solids, microencapsulation of flavor volatiles or pressurized carbon dioxide granules. The use of standardized nomenclature for food labeling, description, and measurement methods such as that used by the International Dysphagia Diet Standardisation Initiative is advocated to accelerate food oral processing research.
PRACTICAL APPLICATION
The human feeding, chewing, and swallowing mechanism adapts and changes over the life span. There are opportunities to influence flavor development from as early as life in utero, and through milk feeds. Infants also need exposure to soft lumps to develop rudimentary chewing skills that lay the foundation for mature chewing. Melt-in-the-mouth textures and familiar flavors can help children to bridge to new food and diminish development of picky eating. Similar textures can also be used for the elderly particularly if used with food flavors and compounds that excite the trigeminal system to promote increased food variety. Adults taking medication with dry mouth side effects benefit from moist foods. Special populations, such as those with swallowing difficulties, may benefit from use of micro encapsulated compounds that trigger the trigeminal pathway. Introduction of a food texture labeling system is advocated.
Topics: Aged; Child; Deglutition; Food; Food Preferences; Food Quality; Humans; Infant; Mastication
PubMed: 28766752
DOI: 10.1111/jtxs.12236 -
The Journal of Prosthetic Dentistry Feb 2021The masticatory ability of complete denture (CD) wearers can be evaluated subjectively and objectively. Although an objective measure reflects a person's ability to...
STATEMENT OF PROBLEM
The masticatory ability of complete denture (CD) wearers can be evaluated subjectively and objectively. Although an objective measure reflects a person's ability to masticate food, it is rarely used in clinical practice. Moreover, the factors associated with subjective and objective masticatory ability of CD wearers remain unclear.
PURPOSE
The purpose of this clinical study was to identify subjective and objective measures that better reflect the masticatory ability of CD wearers and to investigate their associating factors.
MATERIAL AND METHODS
Masticatory ability was evaluated in 130 CD wearers by using subjective and objective measures. The subjective indicators were oral impact on eating and denture satisfaction based on eating or mastication ability. Masticatory performance was objectively measured by using a median peanut particle size. The maximum occlusal force, number, and area of occlusal contacts were determined from a pressure-sensitive sheet. CD retention and stability were classified into acceptable and unacceptable denture quality following the CU-modified Kapur criteria. The occlusal pattern and oral conditions were examined and recorded. Intraexaminer reliability in determining CD quality and oral condition was shown by a Kappa score of 0.90 to 0.95. Multivariable linear and logistic regressions were performed to analyze the associations between CD quality, maximum occlusal force, and masticatory ability. The Spearman correlation was used to determine the association between subjective and objective measures. Sensitivity, specificity, positive predictive value (PPV), and negative predictive value (NPV) between subjective and objective measures were calculated.
RESULTS
Unacceptable CD quality was significantly associated with oral impact on eating, eating dissatisfaction, and larger peanut particle size (P<.001). Peanut particle size increased with lower maximum occlusal force, which was related to fewer occlusal contacts and the female sex. The highest to lowest adjusted R values were related to masticatory performance, oral impact on eating, and eating satisfaction models. Among participants with unacceptable CD quality, 16% had higher masticatory performance, 25%, had no oral impact on eating, and 33% reported eating satisfaction. The sensitivity and specificity values of subjective measures in predicting lower masticatory performance were approximately recorded at 74% and 90%, respectively, whereas PPV and NPV were at 90% and 77%, respectively.
CONCLUSIONS
CD retention and stability impact objective and subjective masticatory ability. Objective masticatory performance is the best measure for evaluating the masticatory ability of CD wearers, followed by oral impact on eating and eating satisfaction. A 3.6-mm peanut particle size is suggested as a cutoff value for identifying CD wearers with impaired masticatory ability.
Topics: Bite Force; Denture Retention; Denture, Complete; Female; Humans; Mastication; Reproducibility of Results
PubMed: 32115222
DOI: 10.1016/j.prosdent.2020.01.001 -
The Journal of Prosthetic Dentistry Jan 2021There is a need to quantitatively differentiate between impaired and normal mastication by using straightforward and reliable methods because currently available methods...
STATEMENT OF PROBLEM
There is a need to quantitatively differentiate between impaired and normal mastication by using straightforward and reliable methods because currently available methods are expensive, complex, and time-consuming.
PURPOSE
The purpose of this clinical study was to assess the reliability, validity, and clinical utility of a new Web-based software program designed to calculate masticatory performance, the Chewing Performance Calculator (CPC) measuring masticatory performance (MP), by analyzing the area of mixed bicolored chewing gum.
MATERIAL AND METHODS
One hundred and ten participants were consecutively recruited from the School of Dentistry of the University of Salamanca. MP was determined by using 2-colored chewing gum that was masticated for a total of 20 strokes. The masticated gum was then flattened between 2 transparent glass tiles, generating a 1-mm-thick specimen that was scanned to calculate the percentage of area where the 2 colors were mixed. The area was calculated by using a photo-editing software program as described by Schimmel et al (standard method). In addition, all the images were analyzed by using the CPC Web application, which took as input the image of the masticated bolus enclosed in a custom plastic platen that allowed 3 parts of the image to be selected interactively: the platen, the bolus background, and the mixed color fraction of the bolus. The application then computed MP as a percentage. Additionally, an oral examination was carried out to record the number of occlusal units. These data were used to assess the validity of CPC by using the Pearson correlation coefficient. Construct validity was assessed by using ANOVA by comparing the MP scores obtained for masticated gums, classified upon inspection as being poorly, moderately, or highly mixed. The time spent evaluating the specimens with GSM and CPC methods was also recorded and used to indicate the usefulness of the procedure.
RESULTS
The MP was found to range between 5.2% and 100% (95% CI: 80.8-88.8) with the GSM and between 9.2% and 96.4% (95% CI: 60.0-67.6) with the CPC. The time needed to calculate MP by using the GSM was significantly higher (235.2 versus 260.5 seconds) than that with the CPC (42.3 to 48.6 seconds). Both methods were significantly intercorrelated (r=0.65; P<.001) and correlated with the number of occlusal units (r=0.54 for CPC and r=0.40 for GSM). The correlation coefficient of MP calculated by using CPC (r=0.54; P<.001) was greater than that calculated by using GSM (r=0.40; P<.001). Moreover, both methods showed adequate construct validity because the values calculated for MP significantly increased as the mixing of the masticated gums also increased, subjectively classified as poor, moderate, and high.
CONCLUSIONS
The CPC software program allowed MP to be determined in a valid and easy-to-use manner by using 2-colored chewing gum.
Topics: Chewing Gum; Color; Humans; Mastication; Physical Examination; Reproducibility of Results; Software
PubMed: 31987585
DOI: 10.1016/j.prosdent.2019.10.006 -
International Journal of Environmental... Feb 2023This study evaluates the masticatory efficiency in patients with craniofacial disorders (CD) compared to controls (C). A total of 119 participants (7-21 years), divided...
This study evaluates the masticatory efficiency in patients with craniofacial disorders (CD) compared to controls (C). A total of 119 participants (7-21 years), divided into CD group (n = 42, mean age 13.45 ± 5.2 years) and C group (n = 77, mean age 14.3 ± 3.27 years) under an orthodontic treatment were included. Masticatory efficiency was assessed using a standard food model test. The masticated food was examined according to its number of particles (n) and area (mm), wherein a higher number of particles alongside a smaller area was an indication of better masticatory efficiency. Additionally, the influence of cleft formation, chewing side, dentition stage, age and sex were evaluated. Patients with CD chewed the standardized food in fewer particles (n = 61.76 vs. n = 84.58), with a significantly higher amount of area than the controls (A = 192.91 mm vs. A = 146.84 mm; = 0.04). In conclusion, patients with CD showed a significantly decreased mastication efficiency compared to healthy patients. Factors such as stage of cleft formation, chewing side, dentition stage and age showed an influence on masticatory efficiency, whereas no gender effect on the masticatory efficiency of CD patients was found.
Topics: Adolescent; Child; Humans; Efficiency; Food; Mastication; Orthodontics
PubMed: 36901330
DOI: 10.3390/ijerph20054324 -
Journal of Texture Studies Jun 2019This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in...
This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e., cut, cut-and-pestle, blend, and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20-69 mm vs. 14 mm ), a higher moisture content (64-68% vs. 47%), a softer texture (1.3-2.3 N vs. 6.3 N) and a less adhesive surface (0.3-1.0 vs. 1.6 N•s) as compared to the in vivo masticated ones. Moreover, in vitro prepared blouses were digested more rapidly than in vivo masticated ones during the stimulated intestinal digestion from 150 min onward, with a higher hydrolysis rate (0.011-0.012 mg/mL • min vs. 0.010 mg/mL • min) and a higher equilibrium concentration of reducing sugar (5.5-6.3 mg/mL vs. 4.9 mg/mL). Among all the in vitro methods, the blending and grinding methods produced boluses that most closely resemble the in vivo masticated ones in terms of their physical characteristics. The blending method also produced boluses having the highest amount of reducing sugar released (6.32 mg/mL). The amount of reducing sugar present in the PBS buffer outside the dialysis tube might be controlled by the diffusion efficiency at the beginning of the digestion (≤120 min) and then be largely influenced by the particle size of the bolus in the latter stage of the digestion. PRACTICAL APPLICATION: Studying the in vitro starch amyloysis is valuable for predicting the postprandial glycemic potential of starchy food. This work provides novel insights on the role of in vitro oral processing in the prediction of the glycemic potential of carbohydrate-rich staple food. Blending method is recommended because of its ability to produce boluses with similar physical characteristics as the in vivo masticated boluses. But the excessive structural breakdown occurred during blending also resulted in a higher enzymatic accessibility and a higher rate of starch digestion. Further study is needed to propose a new in vitro method that stimulates multiple actions occurred during mastication (cutting, grinding, and shearing), in order to match both physical properties and digestion profiles. Moreover, the amount of artificial saliva added should be adjusted according to the specific type of food.
Topics: Adult; Blood Glucose; Bread; Digestion; Female; Humans; Hydrolysis; Intestines; Kinetics; Mastication; Particle Size; Saliva; Starch
PubMed: 30693521
DOI: 10.1111/jtxs.12391