Impaired mastication modifies the dynamics of bolus formation
Identifieur interne : 006F36 ( Main/Exploration ); précédent : 006F35; suivant : 006F37Impaired mastication modifies the dynamics of bolus formation
Auteurs : Claude Yven [France] ; Laurent Bonnet [France] ; David Cormier [France] ; Sandra Monier [France] ; Laurence Mioche [France]Source :
- European Journal of Oral Sciences [ 0909-8836 ] ; 2006-06.
Descripteurs français
- KwdFr :
- Adaptation physiologique (physiologie), Aliments, Animaux, Bouche édentée (physiopathologie), Bovins, Contrainte mécanique, Cuisine (préparation), Denture, Débit sécrétoire (physiologie), Facteurs temps, Femelle, Humains, Mastication (physiologie), Muscles masticateurs (physiologie), Mâle, Prothèse dentaire complète, Salive (sécrétion), Sujet âgé, Viande, Électromyographie.
- MESH :
- physiologie : Adaptation physiologique, Débit sécrétoire, Mastication, Muscles masticateurs.
- physiopathologie : Bouche édentée.
- sécrétion : Salive.
- Aliments, Animaux, Bovins, Contrainte mécanique, Cuisine (préparation), Denture, Facteurs temps, Femelle, Humains, Mâle, Prothèse dentaire complète, Sujet âgé, Viande, Électromyographie.
English descriptors
- KwdEn :
- Adaptation, Physiological (physiology), Aged, Animals, Biol, Boli, Bolus, Bolus formation, Bolus properties, Brittle food, Burst duration, Cattle, Complete denture wearers, Cooking, Cotton roll, Cotton rolls, Dent, Dental status, Dentate, Dentate subjects, Dentition, Denture, Denture wearers, Denture, Complete, Edentulous, Edentulous subjects, Electromyography, Female, Food, Good predictor, Humans, Male, Mastication, Mastication (physiology), Masticatory Muscles (physiology), Maximal voltage, Meat, Meat samples, Meat texture, Meat textures, Mechanical measurements, Mechanical properties, Mioche, Mouth, Edentulous (physiopathology), Muscle activity, Muscle work, Oral rehabil, Parotid, Present study, Prosthet dent, Saliva, Saliva (secretion), Saliva evaluation, Saliva incorporation, Salivary, Salivary flow, Salivary secretion, Secretory Rate (physiology), Sensory properties, Shear stress, Standard error, Stress, Mechanical, Student newman, Tender meat, Texture stud, Time Factors, Total muscle work, Tough meat, Wearer, Yven.
- MESH :
- physiology : Adaptation, Physiological, Mastication, Masticatory Muscles, Secretory Rate.
- physiopathology : Mouth, Edentulous.
- secretion : Saliva.
- Teeft :
- Aged, Animals, Biol, Boli, Bolus, Bolus formation, Bolus properties, Brittle food, Burst duration, Cattle, Complete denture wearers, Cooking, Cotton roll, Cotton rolls, Dent, Dental status, Dentate, Dentate subjects, Dentition, Denture, Denture wearers, Denture, Complete, Edentulous, Edentulous subjects, Electromyography, Female, Food, Good predictor, Humans, Male, Mastication, Maximal voltage, Meat, Meat samples, Meat texture, Meat textures, Mechanical measurements, Mechanical properties, Mioche, Muscle activity, Muscle work, Oral rehabil, Parotid, Present study, Prosthet dent, Saliva, Saliva evaluation, Saliva incorporation, Salivary, Salivary flow, Salivary secretion, Sensory properties, Shear stress, Standard error, Stress, Mechanical, Student newman, Tender meat, Texture stud, Time Factors, Total muscle work, Tough meat, Wearer, Yven.
Abstract
Mastication is a complex sensory‐motor activity whereby a food product is transformed into a bolus. Consumers mainly perceive the sensory properties of the food during the intra‐oral manipulation of the product. Consequently, the quality of the chewing process could have consequences on the perception of sensory properties and food choice. By focusing on meat products, this study aimed to analyze the influence of dental status on (i) dynamic adaptation of the chewing behavior (evaluated by electromyography) to the changes in texture during bolus formation and (ii) bolus properties (mechanical resistance and saliva incorporation) obtained from meat of different initial textures. Two groups of subjects (dentate subjects and denture wearers), known to present highly different chewing efficiency, were compared. For both groups, salivary flow rates were evaluated at rest and after stimulation by chewing (paraffin and meat). The salivary flow rates, assessed during chewing of a nonedible matrix (paraffin), were a good predictor of salivary flow rates induced by meat chewing for both groups of subjects. Salivary flow rates were not affected by the dental status. In contrast, the chewing behavior varied between groups. For denture wearers, the chewing pattern was strongly impaired and not adapted to the changes in meat structure during bolus formation. Denture wearers swallowed less fragmented boli than dentate subjects, but boli had a similar level of moisture for both groups of subjects.
Url:
DOI: 10.1111/j.1600-0722.2006.00348.x
Affiliations:
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Le document en format XML
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<term>Bolus properties</term>
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<term>Burst duration</term>
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<term>Complete denture wearers</term>
<term>Cooking</term>
<term>Cotton roll</term>
<term>Cotton rolls</term>
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<term>Dental status</term>
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<term>Denture</term>
<term>Denture wearers</term>
<term>Denture, Complete</term>
<term>Edentulous</term>
<term>Edentulous subjects</term>
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<term>Good predictor</term>
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<term>Male</term>
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<term>Mastication (physiology)</term>
<term>Masticatory Muscles (physiology)</term>
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<term>Meat textures</term>
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<term>Muscle work</term>
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<term>Texture stud</term>
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<term>Contrainte mécanique</term>
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<term>Débit sécrétoire (physiologie)</term>
<term>Facteurs temps</term>
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<term>Mastication (physiologie)</term>
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<term>Biol</term>
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<term>Bolus formation</term>
<term>Bolus properties</term>
<term>Brittle food</term>
<term>Burst duration</term>
<term>Cattle</term>
<term>Complete denture wearers</term>
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<term>Meat samples</term>
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<term>Meat textures</term>
<term>Mechanical measurements</term>
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<front><div type="abstract" xml:lang="en">Mastication is a complex sensory‐motor activity whereby a food product is transformed into a bolus. Consumers mainly perceive the sensory properties of the food during the intra‐oral manipulation of the product. Consequently, the quality of the chewing process could have consequences on the perception of sensory properties and food choice. By focusing on meat products, this study aimed to analyze the influence of dental status on (i) dynamic adaptation of the chewing behavior (evaluated by electromyography) to the changes in texture during bolus formation and (ii) bolus properties (mechanical resistance and saliva incorporation) obtained from meat of different initial textures. Two groups of subjects (dentate subjects and denture wearers), known to present highly different chewing efficiency, were compared. For both groups, salivary flow rates were evaluated at rest and after stimulation by chewing (paraffin and meat). The salivary flow rates, assessed during chewing of a nonedible matrix (paraffin), were a good predictor of salivary flow rates induced by meat chewing for both groups of subjects. Salivary flow rates were not affected by the dental status. In contrast, the chewing behavior varied between groups. For denture wearers, the chewing pattern was strongly impaired and not adapted to the changes in meat structure during bolus formation. Denture wearers swallowed less fragmented boli than dentate subjects, but boli had a similar level of moisture for both groups of subjects.</div>
</front>
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<tree><country name="France"><noRegion><name sortKey="Yven, Claude" sort="Yven, Claude" uniqKey="Yven C" first="Claude" last="Yven">Claude Yven</name>
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<name sortKey="Monier, Sandra" sort="Monier, Sandra" uniqKey="Monier S" first="Sandra" last="Monier">Sandra Monier</name>
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