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Association between food mixing ability and electromyographic activity of jaw‐closing muscles during chewing of a wax cube

Identifieur interne : 006461 ( Main/Exploration ); précédent : 006460; suivant : 006462

Association between food mixing ability and electromyographic activity of jaw‐closing muscles during chewing of a wax cube

Auteurs : K. Fueki [Japon] ; T. Sugiura [Japon] ; E. Yoshida [Japon] ; Y. Igarashi [Japon]

Source :

Journal of Oral Rehabilitation [ 0305-182X ] ; 2008-05.

RBID : ISTEX:8C091239F706BBD9AD92D05DDED330D371C8B855

English descriptors

Abstract

Summary The purpose of this study was to clarify association between food mixing ability and activity of jaw‐closing muscles during chewing of a wax cube. Twenty subjects with complete dentitions (mean age 24·1 years) were directed to chew a two‐coloured paraffin wax cube for 10 strokes on preferred chewing side. Surface electromyograms (EMG) were recorded from the right and left masseter and anterior temporalis muscles during chewing of the wax cube. Maximum voltage, duration and muscle work for burst of each chewing cycle were measured on integrated EMG in each muscle. Food mixing ability was estimated as mixing ability index determined from the colour mixture and shape of the chewed wax cube. Some EMG parameters of all muscles except for masseter muscle on non‐chewing side showed significant positive correlations with the mixing ability index (r = 0·45–0·56, P < 0·05). However, most of the EMG parameters correlated with one another. As a result, only muscle work of masseter muscle on the chewing side was identified as a significant predictor accounting for 28% interindividual variation in the mixing ability index (P < 0·01). These results suggest that activity of jaw‐closing muscles during chewing the wax cube seems to be weakly related to food mixing ability.

Url:

https://api.istex.fr/document/8C091239F706BBD9AD92D05DDED330D371C8B855/fulltext/pdf

DOI: 10.1111/j.1365-2842.2008.01849.x

Affiliations:

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Le document en format XML

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<term>Blackwell publishing</term>
<term>Bolus</term>
<term>Colour</term>
<term>Complete dentate subjects</term>
<term>Complete denture wearers</term>
<term>Cube</term>
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<term>Denture</term>
<term>Denture wearers</term>
<term>Electromyographic activity</term>
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<term>Greatest correlation</term>
<term>Interindividual</term>
<term>Interindividual variation</term>
<term>Jawclosing muscles</term>
<term>Journal compilation</term>
<term>Mandibular</term>
<term>Mandibular movements</term>
<term>Masseter</term>
<term>Masseter muscle</term>
<term>Mastication</term>
<term>Masticatory</term>
<term>Masticatory function</term>
<term>Masticatory performance</term>
<term>Masticatory performance tests</term>
<term>Maximal</term>
<term>Maximal voltage</term>
<term>Muscle activity</term>
<term>Muscle force</term>
<term>Muscle work</term>
<term>Occlusal</term>
<term>Occlusal contact area</term>
<term>Oral rehabil</term>
<term>Other hand</term>
<term>Parameter</term>
<term>Predictor</term>
<term>Previous studies</term>
<term>Prosthet dent</term>
<term>Regression analysis</term>
<term>Rehabil</term>
<term>Statistical analyses</term>
<term>Temporalis</term>
<term>Temporalis muscles</term>
<term>Test items</term>
<term>Time integral</term>
<term>Vertical displacement</term>
<term>Wearer</term>
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<term>Occlusal contact area</term>
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<term>Predictor</term>
<term>Previous studies</term>
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<front><div type="abstract">Summary  The purpose of this study was to clarify association between food mixing ability and activity of jaw‐closing muscles during chewing of a wax cube. Twenty subjects with complete dentitions (mean age 24·1 years) were directed to chew a two‐coloured paraffin wax cube for 10 strokes on preferred chewing side. Surface electromyograms (EMG) were recorded from the right and left masseter and anterior temporalis muscles during chewing of the wax cube. Maximum voltage, duration and muscle work for burst of each chewing cycle were measured on integrated EMG in each muscle. Food mixing ability was estimated as mixing ability index determined from the colour mixture and shape of the chewed wax cube. Some EMG parameters of all muscles except for masseter muscle on non‐chewing side showed significant positive correlations with the mixing ability index (r = 0·45–0·56, P < 0·05). However, most of the EMG parameters correlated with one another. As a result, only muscle work of masseter muscle on the chewing side was identified as a significant predictor accounting for 28% interindividual variation in the mixing ability index (P < 0·01). These results suggest that activity of jaw‐closing muscles during chewing the wax cube seems to be weakly related to food mixing ability.</div>
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Association between food mixing ability and electromyographic activity of jaw‐closing muscles during chewing of a wax cube

Association between food mixing ability and electromyographic activity of jaw‐closing muscles during chewing of a wax cube

Source :

English descriptors

Abstract

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

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri