Kazuhiro Murakami1, Kazuhiro Hori2, Yoshitomo Minagi3, Fumiko Uehara4, Simonne E Salazar5, Sayaka Ishihara6, Makoto Nakauma7, Takahiro Funami8, Kazunori Ikebe9, Yoshinobu Maeda10, Takahiro Ono11. 1. Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871, Japan. Electronic address: kmurakami0604@dent.osaka-u.ac.jp. 2. Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Niigata, Niigata, 951-8514, Japan. Electronic address: hori@dent.niigata-u.ac.jp. 3. Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871, Japan. Electronic address: noopy190@dent.osaka-u.ac.jp. 4. Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Niigata, Niigata, 951-8514, Japan. Electronic address: u-235@dent.niigata-u.ac.jp. 5. Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Niigata, Niigata, 951-8514, Japan. Electronic address: simonnesalazar@dent.niigata-u.ac.jp. 6. San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan. Electronic address: sayaka-ishihara@saneigenffi.co.jp. 7. San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan. Electronic address: m-nakauma@saneigenffi.co.jp. 8. San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan. Electronic address: tfunami@saneigenffi.co.jp. 9. Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871, Japan. Electronic address: ikebe@dent.osaka-u.ac.jp. 10. Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka, 565-0871, Japan. Electronic address: ymaeda@dent.osaka-u.ac.jp. 11. Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences, 2-5274 Gakkocho-dori, Niigata, Niigata, 951-8514, Japan. Electronic address: ono@dent.niigata-u.ac.jp.
Abstract
OBJECTIVE: The aim of this study was to evaluate tongue movement and its biomechanical effects during squeezing, one of the oral strategies for processing soft foods, by tongue pressure sensors, videofluorography, and surface electromyography. DESIGN: Fifteen healthy men (mean age, 31.0 ± 4.1 years) without dysphagia were recruited. A 0.1-mm-thick pressure sensor sheet with five measuring points, videofluorography, and surface electromyography were used for synchronous measurements of tongue pressure, hyoid movement, and suprahyoid muscles activity, respectively, while squeezing 5 mL of gels. Amplitude, duration, area, and their sequential order during initial squeezing were analyzed. Differences in hyoid position at the onset, peak, and offset of hyoid movement were also analyzed. RESULTS: At the beginning of initial squeezing, tongue pressure at the middle area of the hard palate, hyoid movement, and suprahyoid muscle activity appeared simultaneously, followed by tongue pressure at the anterior area and then at the posterior area. When the hyoid was in an elevated position, the amplitude of suprahyoid muscle activity and tongue pressure peaked. At the end of initial squeezing, the hyoid position at the offset of hyoid excursion was superior to that at the onset. All evaluation items of tongue pressure, hyoid movement, and suprahyoid muscle activity were modulated according to the texture of gels. CONCLUSIONS: During initial squeezing, tongue pressure, hyoid movement, and suprahyoid muscle activity were coordinated while being modulated by the food texture. At the end of initial squeezing, the hyoid was maintained in an elevated position, which might be beneficial for subsequent squeezing.
OBJECTIVE: The aim of this study was to evaluate tongue movement and its biomechanical effects during squeezing, one of the oral strategies for processing soft foods, by tongue pressure sensors, videofluorography, and surface electromyography. DESIGN: Fifteen healthy men (mean age, 31.0 ± 4.1 years) without dysphagia were recruited. A 0.1-mm-thick pressure sensor sheet with five measuring points, videofluorography, and surface electromyography were used for synchronous measurements of tongue pressure, hyoid movement, and suprahyoid muscles activity, respectively, while squeezing 5 mL of gels. Amplitude, duration, area, and their sequential order during initial squeezing were analyzed. Differences in hyoid position at the onset, peak, and offset of hyoid movement were also analyzed. RESULTS: At the beginning of initial squeezing, tongue pressure at the middle area of the hard palate, hyoid movement, and suprahyoid muscle activity appeared simultaneously, followed by tongue pressure at the anterior area and then at the posterior area. When the hyoid was in an elevated position, the amplitude of suprahyoid muscle activity and tongue pressure peaked. At the end of initial squeezing, the hyoid position at the offset of hyoid excursion was superior to that at the onset. All evaluation items of tongue pressure, hyoid movement, and suprahyoid muscle activity were modulated according to the texture of gels. CONCLUSIONS: During initial squeezing, tongue pressure, hyoid movement, and suprahyoid muscle activity were coordinated while being modulated by the food texture. At the end of initial squeezing, the hyoid was maintained in an elevated position, which might be beneficial for subsequent squeezing.
Authors: C J Mayerl; K E Steer; A M Chava; L E Bond; C E Edmonds; F D H Gould; B M Stricklen; T L Hieronymous; R Z German Journal: Proc Biol Sci Date: 2021-03-10 Impact factor: 5.349
Authors: Hyunchul Cho; Jeong Se Noh; Junwon Park; Changwook Park; No Dam Park; Jun Young Ahn; Ji Woong Park; Yoon-Hee Choi; Seong-Min Chun Journal: Ann Rehabil Med Date: 2021-12-31