Impaired mastication modifies the dynamics of bolus formation.
Identifieur interne : 002024 ( PubMed/Checkpoint ); précédent : 002023; suivant : 002025Impaired mastication modifies the dynamics of bolus formation.
Auteurs : Claude Yven [France] ; Laurent Bonnet ; David Cormier ; Sandra Monier ; Laurence MiocheSource :
- European journal of oral sciences [ 0909-8836 ] ; 2006.
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, Cattle, Cooking, Dentition, Denture, Complete, Electromyography, Female, Food, Humans, Male, Mastication (physiology), Masticatory Muscles (physiology), Meat, Mouth, Edentulous (physiopathology), Saliva (secretion), Secretory Rate (physiology), Stress, Mechanical, Time Factors.
- MESH :
- physiology : Adaptation, Physiological, Mastication, Masticatory Muscles, Secretory Rate.
- physiopathology : Mouth, Edentulous.
- secretion : Saliva.
- Aged, Animals, Cattle, Cooking, Dentition, Denture, Complete, Electromyography, Female, Food, Humans, Male, Meat, Stress, Mechanical, Time Factors.
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.
DOI: 10.1111/j.1600-0722.2006.00348.x
PubMed: 16776766
Affiliations:
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qualifier="physiopathologie" xml:lang="fr"><term>Bouche édentée</term></keywords><keywords scheme="MESH" qualifier="physiopathology" xml:lang="en"><term>Mouth, Edentulous</term></keywords><keywords scheme="MESH" qualifier="secretion" xml:lang="en"><term>Saliva</term></keywords><keywords scheme="MESH" qualifier="sécrétion" xml:lang="fr"><term>Salive</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Aged</term><term>Animals</term><term>Cattle</term><term>Cooking</term><term>Dentition</term><term>Denture, Complete</term><term>Electromyography</term><term>Female</term><term>Food</term><term>Humans</term><term>Male</term><term>Meat</term><term>Stress, Mechanical</term><term>Time Factors</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Aliments</term><term>Animaux</term><term>Bovins</term><term>Contrainte mécanique</term><term>Cuisine (préparation)</term><term>Denture</term><term>Facteurs 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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></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16776766</PMID><DateCompleted><Year>2006</Year><Month>09</Month><Day>28</Day></DateCompleted><DateRevised><Year>2010</Year><Month>11</Month><Day>18</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0909-8836</ISSN><JournalIssue CitedMedium="Print"><Volume>114</Volume><Issue>3</Issue><PubDate><Year>2006</Year><Month>Jun</Month></PubDate></JournalIssue><Title>European journal of oral sciences</Title><ISOAbbreviation>Eur. J. Oral Sci.</ISOAbbreviation></Journal><ArticleTitle>Impaired mastication modifies the dynamics of bolus formation.</ArticleTitle><Pagination><MedlinePgn>184-90</MedlinePgn></Pagination><Abstract><AbstractText>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.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Yven</LastName><ForeName>Claude</ForeName><Initials>C</Initials><AffiliationInfo><Affiliation>Institut National de la Recherche Agronomique, Theix, France. cyven@clermont.inra.fr</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Bonnet</LastName><ForeName>Laurent</ForeName><Initials>L</Initials></Author><Author ValidYN="Y"><LastName>Cormier</LastName><ForeName>David</ForeName><Initials>D</Initials></Author><Author ValidYN="Y"><LastName>Monier</LastName><ForeName>Sandra</ForeName><Initials>S</Initials></Author><Author ValidYN="Y"><LastName>Mioche</LastName><ForeName>Laurence</ForeName><Initials>L</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D003160">Comparative 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MajorTopicYN="N">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008460" MajorTopicYN="N">Meat</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009066" MajorTopicYN="N">Mouth, Edentulous</DescriptorName><QualifierName UI="Q000503" MajorTopicYN="N">physiopathology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012463" MajorTopicYN="N">Saliva</DescriptorName><QualifierName UI="Q000557" MajorTopicYN="N">secretion</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012636" MajorTopicYN="N">Secretory Rate</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="N">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D013314" MajorTopicYN="N">Stress, Mechanical</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D013997" MajorTopicYN="N">Time Factors</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2006</Year><Month>6</Month><Day>17</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2006</Year><Month>9</Month><Day>29</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2006</Year><Month>6</Month><Day>17</Day><Hour>9</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">16776766</ArticleId><ArticleId IdType="pii">EOS348</ArticleId><ArticleId IdType="doi">10.1111/j.1600-0722.2006.00348.x</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>France</li></country></list><tree><noCountry><name sortKey="Bonnet, Laurent" sort="Bonnet, Laurent" uniqKey="Bonnet L" first="Laurent" last="Bonnet">Laurent Bonnet</name><name sortKey="Cormier, David" sort="Cormier, David" uniqKey="Cormier D" first="David" last="Cormier">David Cormier</name><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name><name sortKey="Monier, Sandra" sort="Monier, Sandra" uniqKey="Monier S" first="Sandra" last="Monier">Sandra Monier</name></noCountry><country name="France"><noRegion><name sortKey="Yven, Claude" sort="Yven, Claude" uniqKey="Yven C" first="Claude" last="Yven">Claude Yven</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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