Complete denture wearers: electromyography of mastication and texture perception whilst eating meat
Identifieur interne : 006A10 ( Istex/Corpus ); précédent : 006A09; suivant : 006A11Complete denture wearers: electromyography of mastication and texture perception whilst eating meat
Auteurs : Jean-Luc Veyrune ; Laurence MiocheSource :
- European Journal of Oral Sciences [ 0909-8836 ] ; 2000-04.
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:
DOI: 10.1034/j.1600-0722.2000.90780.x
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ISTEX:D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36Le document en format XML
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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. 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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. 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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.</p></abstract><textClass><keywords xml:lang="en"><term xml:id="k1">mastication</term><term xml:id="k2">electromyography</term><term xml:id="k3">texture perception</term><term xml:id="k4">meat</term></keywords><keywords rend="tocHeading1"><term>Research Articles</term></keywords></textClass><langUsage><language ident="en"></language></langUsage></profileDesc><revisionDesc><change>undefined</change><change>[object Object]</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="Wiley component found"><istex:xmlDeclaration>version="1.0" encoding="UTF-8" standalone="yes"</istex:xmlDeclaration><istex:document><component version="2.0" type="serialArticle" xml:lang="en"><header><publicationMeta level="product"><publisherInfo><publisherName>Munksgaard International Publishers</publisherName><publisherLoc>Copenhagen</publisherLoc></publisherInfo><doi origin="wiley" registered="yes">10.1111/(ISSN)1600-0722</doi><issn type="print">0909-8836</issn><issn type="electronic">1600-0722</issn><idGroup><id type="product" value="EOS"></id><id type="publisherDivision" value="ST"></id></idGroup><titleGroup><title type="main" sort="EUROPEAN JOURNAL OF ORAL SCIENCES">European Journal of Oral Sciences</title></titleGroup></publicationMeta><publicationMeta level="part" position="04002"><doi origin="wiley">10.1111/eos.2000.108.issue-2</doi><numberingGroup><numbering type="journalVolume" number="108">108</numbering><numbering type="journalIssue" number="2">2</numbering></numberingGroup><coverDate startDate="2000-04">April 2000</coverDate></publicationMeta><publicationMeta level="unit" type="article" position="0008300" status="forIssue"><doi origin="wiley">10.1034/j.1600-0722.2000.90780.x</doi><idGroup><id type="unit" value="EOS90780"></id><id type="supplier" value="eos90780"></id></idGroup><countGroup><count type="pageTotal" number="9"></count></countGroup><titleGroup><title type="tocHeading1">Research Articles</title></titleGroup><eventGroup><event type="firstOnline" date="2001-12-25"></event><event type="publishedOnlineFinalForm" date="2001-12-25"></event><event type="xmlConverted" agent="Converter:BPG_TO_WML3G version:2.3.2 mode:FullText source:Header result:Header" date="2010-03-06"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-24"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-16"></event></eventGroup><numberingGroup><numbering type="pageFirst" number="83">83</numbering><numbering type="pageLast" number="92">92</numbering></numberingGroup><correspondenceTo>Dr. Jean‐Luc Veyrune, Laboratoire de
Physiologie Oro‐faciale, UFR Odontologie 11,
Boulevard Charles de Gaulle, 63000
Clermont‐Ferrand, France
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E‐mail: j‐luc.veyrune@u‐clermont1.fr</correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:EOS.EOS90780.pdf"></link></linkGroup></publicationMeta><contentMeta><unparsedEditorialHistory>Accepted for publication December 1999</unparsedEditorialHistory><countGroup><count type="figureTotal" number="0"></count><count type="tableTotal" number="0"></count><count type="formulaTotal" number="0"></count><count type="referenceTotal" number="0"></count><count type="wordTotal" number="0"></count><count type="linksPubMed" number="0"></count><count type="linksCrossRef" number="0"></count></countGroup><titleGroup><title type="main">Complete denture wearers: electromyography of mastication and texture perception whilst eating meat</title><title type="shortAuthors"><i>Veyrune</i> & <i>Mioche</i></title><title type="short">EMG and texture perception in denture wearers</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>Jean‐Luc</givenNames><familyName>Veyrune</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2"><personName><givenNames>Laurence</givenNames><familyName>Mioche</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="FR"><unparsedAffiliation>Laboratoire de Physiologie Oro‐faciale, Clermont‐Ferrand, France,</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="FR"><unparsedAffiliation>Institut National de la Recherche Agronomique, Theix, Saint Genes Champanelle, France</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">mastication</keyword><keyword xml:id="k2">electromyography</keyword><keyword xml:id="k3">texture perception</keyword><keyword xml:id="k4">meat</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><p>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.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Complete denture wearers: electromyography of mastication and texture perception whilst eating meat</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>EMG and texture perception in denture wearers</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Complete denture wearers: electromyography of mastication and texture perception whilst eating meat</title></titleInfo><name type="personal"><namePart type="given">Jean‐Luc</namePart><namePart type="family">Veyrune</namePart><affiliation>Laboratoire de Physiologie Oro‐faciale, Clermont‐Ferrand, France,</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Laurence</namePart><namePart type="family">Mioche</namePart><affiliation>Institut National de la Recherche Agronomique, Theix, Saint Genes Champanelle, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article" authority="ISTEX" authorityURI="https://content-type.data.istex.fr" valueURI="https://content-type.data.istex.fr/ark:/67375/XTP-6N5SZHKN-D">article</genre><originInfo><publisher>Munksgaard International Publishers</publisher><place><placeTerm type="text">Copenhagen</placeTerm></place><dateIssued encoding="w3cdtf">2000-04</dateIssued><edition>Accepted for publication December 1999</edition><copyrightDate encoding="w3cdtf">2000</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><extent unit="figures">0</extent><extent unit="tables">0</extent><extent unit="formulas">0</extent><extent unit="references">0</extent><extent unit="linksCrossRef">0</extent><extent unit="words">0</extent></physicalDescription><abstract 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.</abstract><subject lang="en"><genre>keywords</genre><topic>mastication</topic><topic>electromyography</topic><topic>texture perception</topic><topic>meat</topic></subject><relatedItem type="host"><titleInfo><title>European Journal of Oral Sciences</title></titleInfo><genre type="journal" authority="ISTEX" authorityURI="https://publication-type.data.istex.fr" valueURI="https://publication-type.data.istex.fr/ark:/67375/JMC-0GLKJH51-B">journal</genre><identifier type="ISSN">0909-8836</identifier><identifier type="eISSN">1600-0722</identifier><identifier type="DOI">10.1111/(ISSN)1600-0722</identifier><identifier type="PublisherID">EOS</identifier><part><date>2000</date><detail type="volume"><caption>vol.</caption><number>108</number></detail><detail type="issue"><caption>no.</caption><number>2</number></detail><extent unit="pages"><start>83</start><end>92</end><total>9</total></extent></part></relatedItem><identifier type="istex">D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36</identifier><identifier type="ark">ark:/67375/WNG-VLDF88V1-N</identifier><identifier type="DOI">10.1034/j.1600-0722.2000.90780.x</identifier><identifier type="ArticleID">EOS90780</identifier><recordInfo><recordContentSource authority="ISTEX" authorityURI="https://loaded-corpus.data.istex.fr" valueURI="https://loaded-corpus.data.istex.fr/ark:/67375/XBH-L0C46X92-X">wiley</recordContentSource><recordOrigin>Munksgaard International Publishers</recordOrigin></recordInfo></mods><json:item><extension>json</extension><original>false</original><mimetype>application/json</mimetype><uri>https://api.istex.fr/document/D56E9C0CF35F4A8315BE65C80D316B7E3BFE3B36/metadata/json</uri></json:item></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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