EdenteV2, France, Analysis, bibRecord, 000341

Complete denture wearers: electromyography of mastication and texture perception whilst eating meat

Identifieur interne : 000341 ( France/Analysis ); précédent : 000340; suivant : 000342

Complete denture wearers: electromyography of mastication and texture perception whilst eating meat

Auteurs : Jean-Luc Veyrune ; Laurence Mioche [France]

Source :

European Journal of Oral Sciences [ 0909-8836 ] ; 2000-04.

RBID : ISTEX:D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36

English descriptors

KwdEn :
- Acta odontol scand, Ageing, Ageing cooking temp, Bolus, Complete denture wearers, Complete dentures, Complete masticatory sequence, Control group, Cooking temp, Cooking temperature, Dent, Dentate, Dentate group, Dentate subjects, Denture, Denture wearers, Edentulous, Edentulous subjects, Electromyography, Fischer values, Food bolus, Food texture, Initial tenderness, Juice loss, Juiciness, Large range, Masseter, Masseter muscles, Mastication, Masticatory, Masticatory pattern, Masticatory process, Maximal voltage, Meanv, Meat samples, Meat tenderness, Meat texture, Mechanical tests, Mioche, Muscle activity, Muscle work, Muscular activity, Prosthet, Prosthet dent, Right masseter, Right temporalis, Subjective assessment, Temp, Temporalis, Texture perception, Vertical dimension, Veyrune, Wearer.
Teeft :
- Acta odontol scand, Ageing, Ageing cooking temp, Bolus, Complete denture wearers, Complete dentures, Complete masticatory sequence, Control group, Cooking temp, Cooking temperature, Dent, Dentate, Dentate group, Dentate subjects, Denture, Denture wearers, Edentulous, Edentulous subjects, Electromyography, Fischer values, Food bolus, Food texture, Initial tenderness, Juice loss, Juiciness, Large range, Masseter, Masseter muscles, Mastication, Masticatory, Masticatory pattern, Masticatory process, Maximal voltage, Meanv, Meat samples, Meat tenderness, Meat texture, Mechanical tests, Mioche, Muscle activity, Muscle work, Muscular activity, Prosthet, Prosthet dent, Right masseter, Right temporalis, Subjective assessment, Temp, Temporalis, Texture perception, Vertical dimension, Veyrune, Wearer.

Abstract

This study was undertaken to evaluate the sensitivity of denture wearers to different food textures and to follow masticatory pattern adaptation with variation in texture using electromyography (EMG) recordings. Nine patients with complete dentures and 9 dentate control patients without any oro‐dental pathology were studied. Six different samples of beef were obtained from the same muscle by altering the state of the muscle fibres and by variation of the cooking temperature. The variations in texture were mechanically controlled. Electromyographic activity was recorded during chewing. The patients' subjective appreciation of texture was reported using a 10‐cm non‐structured analogue scale. The following parameters were analysed: muscle work, number of masticatory cycles, number of rejected samples, initial tenderness, overall tenderness, juiciness, and duration of chewing for each sample in the mouth. Muscle activity was less for the edentulous group, particularly that of the masseter muscles. The masticatory pattern of complete denture wearers was less adapted to each sample texture than was that of the control group. Both groups perceived differences in texture of the samples. It was concluded that although texture perception is little altered, muscular adaptation to the bolus is reduced in patients with complete dentures.

Url:

https://api.istex.fr/document/D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36/fulltext/pdf

DOI: 10.1034/j.1600-0722.2000.90780.x

Affiliations:

France

Links toward previous steps (curation, corpus...)

to stream Istex, to step Corpus: 006A10
to stream Istex, to step Curation: 006A10
to stream Istex, to step Checkpoint: 004014
to stream Main, to step Merge: 009355
to stream Main, to step Curation: 008F69
to stream Main, to step Exploration: 008F69
to stream France, to step Extraction: 000341

Links to Exploration step

ISTEX:D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36

Le document en format XML

<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Complete denture wearers: electromyography of mastication and texture perception whilst eating meat</title>
<author><name sortKey="Veyrune, Jean Uc" sort="Veyrune, Jean Uc" uniqKey="Veyrune J" first="Jean-Luc" last="Veyrune">Jean-Luc Veyrune</name>
</author>
<author><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">ISTEX</idno>
<idno type="RBID">ISTEX:D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36</idno>
<date when="2000" year="2000">2000</date>
<idno type="doi">10.1034/j.1600-0722.2000.90780.x</idno>
<idno type="url">https://api.istex.fr/document/D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36/fulltext/pdf</idno>
<idno type="wicri:Area/Istex/Corpus">006A10</idno>
<idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">006A10</idno>
<idno type="wicri:Area/Istex/Curation">006A10</idno>
<idno type="wicri:Area/Istex/Checkpoint">004014</idno>
<idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Checkpoint">004014</idno>
<idno type="wicri:doubleKey">0909-8836:2000:Veyrune J:complete:denture:wearers</idno>
<idno type="wicri:Area/Main/Merge">009355</idno>
<idno type="wicri:Area/Main/Curation">008F69</idno>
<idno type="wicri:Area/Main/Exploration">008F69</idno>
<idno type="wicri:Area/France/Extraction">000341</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title level="a" type="main">Complete denture wearers: electromyography of mastication and texture perception whilst eating meat</title>
<author><name sortKey="Veyrune, Jean Uc" sort="Veyrune, Jean Uc" uniqKey="Veyrune J" first="Jean-Luc" last="Veyrune">Jean-Luc Veyrune</name>
<affiliation><wicri:noCountry code="subField"></wicri:noCountry>
</affiliation>
</author>
<author><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name>
<affiliation wicri:level="1"><country xml:lang="fr">France</country>
<wicri:regionArea>Institut National de la Recherche Agronomique, Theix, Saint Genes Champanelle</wicri:regionArea>
<wicri:noRegion>Saint Genes Champanelle</wicri:noRegion>
<wicri:noRegion>Saint Genes Champanelle</wicri:noRegion>
</affiliation>
</author>
</analytic>
<monogr></monogr>
<series><title level="j" type="main">European Journal of Oral Sciences</title>
<title level="j" type="alt">EUROPEAN JOURNAL OF ORAL SCIENCES</title>
<idno type="ISSN">0909-8836</idno>
<idno type="eISSN">1600-0722</idno>
<imprint><biblScope unit="vol">108</biblScope>
<biblScope unit="issue">2</biblScope>
<biblScope unit="page" from="83">83</biblScope>
<biblScope unit="page" to="92">92</biblScope>
<biblScope unit="page-count">9</biblScope>
<publisher>Munksgaard International Publishers</publisher>
<pubPlace>Copenhagen</pubPlace>
<date type="published" when="2000-04">2000-04</date>
</imprint>
<idno type="ISSN">0909-8836</idno>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><idno type="ISSN">0909-8836</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acta odontol scand</term>
<term>Ageing</term>
<term>Ageing cooking temp</term>
<term>Bolus</term>
<term>Complete denture wearers</term>
<term>Complete dentures</term>
<term>Complete masticatory sequence</term>
<term>Control group</term>
<term>Cooking temp</term>
<term>Cooking temperature</term>
<term>Dent</term>
<term>Dentate</term>
<term>Dentate group</term>
<term>Dentate subjects</term>
<term>Denture</term>
<term>Denture wearers</term>
<term>Edentulous</term>
<term>Edentulous subjects</term>
<term>Electromyography</term>
<term>Fischer values</term>
<term>Food bolus</term>
<term>Food texture</term>
<term>Initial tenderness</term>
<term>Juice loss</term>
<term>Juiciness</term>
<term>Large range</term>
<term>Masseter</term>
<term>Masseter muscles</term>
<term>Mastication</term>
<term>Masticatory</term>
<term>Masticatory pattern</term>
<term>Masticatory process</term>
<term>Maximal voltage</term>
<term>Meanv</term>
<term>Meat samples</term>
<term>Meat tenderness</term>
<term>Meat texture</term>
<term>Mechanical tests</term>
<term>Mioche</term>
<term>Muscle activity</term>
<term>Muscle work</term>
<term>Muscular activity</term>
<term>Prosthet</term>
<term>Prosthet dent</term>
<term>Right masseter</term>
<term>Right temporalis</term>
<term>Subjective assessment</term>
<term>Temp</term>
<term>Temporalis</term>
<term>Texture perception</term>
<term>Vertical dimension</term>
<term>Veyrune</term>
<term>Wearer</term>
</keywords>
<keywords scheme="Teeft" xml:lang="en"><term>Acta odontol scand</term>
<term>Ageing</term>
<term>Ageing cooking temp</term>
<term>Bolus</term>
<term>Complete denture wearers</term>
<term>Complete dentures</term>
<term>Complete masticatory sequence</term>
<term>Control group</term>
<term>Cooking temp</term>
<term>Cooking temperature</term>
<term>Dent</term>
<term>Dentate</term>
<term>Dentate group</term>
<term>Dentate subjects</term>
<term>Denture</term>
<term>Denture wearers</term>
<term>Edentulous</term>
<term>Edentulous subjects</term>
<term>Electromyography</term>
<term>Fischer values</term>
<term>Food bolus</term>
<term>Food texture</term>
<term>Initial tenderness</term>
<term>Juice loss</term>
<term>Juiciness</term>
<term>Large range</term>
<term>Masseter</term>
<term>Masseter muscles</term>
<term>Mastication</term>
<term>Masticatory</term>
<term>Masticatory pattern</term>
<term>Masticatory process</term>
<term>Maximal voltage</term>
<term>Meanv</term>
<term>Meat samples</term>
<term>Meat tenderness</term>
<term>Meat texture</term>
<term>Mechanical tests</term>
<term>Mioche</term>
<term>Muscle activity</term>
<term>Muscle work</term>
<term>Muscular activity</term>
<term>Prosthet</term>
<term>Prosthet dent</term>
<term>Right masseter</term>
<term>Right temporalis</term>
<term>Subjective assessment</term>
<term>Temp</term>
<term>Temporalis</term>
<term>Texture perception</term>
<term>Vertical dimension</term>
<term>Veyrune</term>
<term>Wearer</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">This study was undertaken to evaluate the sensitivity of denture wearers to different food textures and to follow masticatory pattern adaptation with variation in texture using electromyography (EMG) recordings. Nine patients with complete dentures and 9 dentate control patients without any oro‐dental pathology were studied. Six different samples of beef were obtained from the same muscle by altering the state of the muscle fibres and by variation of the cooking temperature. The variations in texture were mechanically controlled. Electromyographic activity was recorded during chewing. The patients' subjective appreciation of texture was reported using a 10‐cm non‐structured analogue scale. The following parameters were analysed: muscle work, number of masticatory cycles, number of rejected samples, initial tenderness, overall tenderness, juiciness, and duration of chewing for each sample in the mouth. Muscle activity was less for the edentulous group, particularly that of the masseter muscles. The masticatory pattern of complete denture wearers was less adapted to each sample texture than was that of the control group. Both groups perceived differences in texture of the samples. It was concluded that although texture perception is little altered, muscular adaptation to the bolus is reduced in patients with complete dentures.</div>
</front>
</TEI>
<affiliations><list><country><li>France</li>
</country>
</list>
<tree><noCountry><name sortKey="Veyrune, Jean Uc" sort="Veyrune, Jean Uc" uniqKey="Veyrune J" first="Jean-Luc" last="Veyrune">Jean-Luc Veyrune</name>
</noCountry>
<country name="France"><noRegion><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name>
</noRegion>
</country>
</tree>
</affiliations>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Santé/explor/EdenteV2/Data/France/Analysis

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000341 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/France/Analysis/biblio.hfd -nk 000341 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Santé
   |area=    EdenteV2
   |flux=    France
   |étape=   Analysis
   |type=    RBID
   |clé=     ISTEX:D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36
   |texte=   Complete denture wearers: electromyography of mastication and texture perception whilst eating meat
}}

This area was generated with Dilib version V0.6.32.
Data generation: Thu Nov 30 15:26:48 2017. Site generation: Tue Mar 8 16:36:20 2022

	Serveur d'exploration sur le patient édenté
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur le patient édenté

Complete denture wearers: electromyography of mastication and texture perception whilst eating meat

Complete denture wearers: electromyography of mastication and texture perception whilst eating meat

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri