SuicidDentistV1, Main, Exploration, bibRecord, 000482

A review: neural control of mastication in humans as influenced by food texture.

Identifieur interne : 000482 ( Main/Exploration ); précédent : 000481; suivant : 000483

A review: neural control of mastication in humans as influenced by food texture.

Auteurs : K R Agarwal [République populaire de Chine] ; P W Lucas

Source :

Indian journal of dental research : official publication of Indian Society for Dental Research [ 0970-9290 ]

RBID : pubmed:12765092

Descripteurs français

KwdFr :
- Aliments (MeSH), Analyse du stress dentaire (MeSH), Dureté (MeSH), Force occlusale (MeSH), Humains (MeSH), Mastication (physiologie), Muscles masticateurs (innervation), Muscles masticateurs (physiologie), Mâchoire (innervation), Phénomènes biomécaniques (MeSH), Rétroaction (MeSH), Élasticité (MeSH).
MESH :
- physiologie : Mastication, Muscles masticateurs.
- innervation : Aliments, Analyse du stress dentaire, Dureté, Force occlusale, Humains, Muscles masticateurs, Mâchoire, Phénomènes biomécaniques, Rétroaction, Élasticité.

English descriptors

KwdEn :
- Biomechanical Phenomena (MeSH), Bite Force (MeSH), Dental Stress Analysis (MeSH), Elasticity (MeSH), Feedback (MeSH), Food (MeSH), Hardness (MeSH), Humans (MeSH), Jaw (innervation), Mastication (physiology), Masticatory Muscles (innervation), Masticatory Muscles (physiology).
MESH :
- innervation : Jaw, Masticatory Muscles.
- physiology : Mastication, Masticatory Muscles.
- Biomechanical Phenomena, Bite Force, Dental Stress Analysis, Elasticity, Feedback, Food, Hardness, Humans.

Abstract

This review summerizes recent approaches to the physiology of the masticatory system in humans that aim to understand how the process is influenced by the material properties of foods. The centerpiece is a group of experiments that show that the rate of breakdown of food in human mastification depends principally on the combination of two mechanical properties of foods: toughness(R) and modulus of elasticity (E). Two mechanical indices are constructed from these properties: the square root of their product, (ER)0.5, is predicted to explain the resistance to an incisal bite, while the square root of their ratio, (R/E)0.5 is predicted to control the rate of fragmentation during a postcanie bite. Evidence for the latter is reviewed, which also appears to modulate the activity of jaw closing muscles and the extent of lateral mandibular movement during mastication. These studies provide a quantified link between the food stimulus and the physiological response of the mastiatory system for which we know of no parallel. Attempts to extend this analysis have been made by psychophysical investigations of food texture. These support some sensitivity to the mechanical index that we have identified, but are not conclusive. Finally, we provide a chart summarizing physiological responses to food texture that could interest dentists, food scientists and also those interested in the analysis of dentition and diet in mammals.

PubMed: 12765092

Affiliations:

République populaire de Chine

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Le document en format XML

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<author><name sortKey="Agarwal, K R" sort="Agarwal, K R" uniqKey="Agarwal K" first="K R" last="Agarwal">K R Agarwal</name>
<affiliation wicri:level="1"><nlm:affiliation>Dept. of Anatomy, University of Hong Kong, New Medical Complex, 1st Floor Laboratory Block, 21 Sesson Road, Hong Kong SAR, P R China. kalp26@hotmail.com</nlm:affiliation>
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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Biomechanical Phenomena (MeSH)</term>
<term>Bite Force (MeSH)</term>
<term>Dental Stress Analysis (MeSH)</term>
<term>Elasticity (MeSH)</term>
<term>Feedback (MeSH)</term>
<term>Food (MeSH)</term>
<term>Hardness (MeSH)</term>
<term>Humans (MeSH)</term>
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<term>Mastication (physiology)</term>
<term>Masticatory Muscles (innervation)</term>
<term>Masticatory Muscles (physiology)</term>
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<term>Analyse du stress dentaire (MeSH)</term>
<term>Dureté (MeSH)</term>
<term>Force occlusale (MeSH)</term>
<term>Humains (MeSH)</term>
<term>Mastication (physiologie)</term>
<term>Muscles masticateurs (innervation)</term>
<term>Muscles masticateurs (physiologie)</term>
<term>Mâchoire (innervation)</term>
<term>Phénomènes biomécaniques (MeSH)</term>
<term>Rétroaction (MeSH)</term>
<term>Élasticité (MeSH)</term>
</keywords>
<keywords scheme="MESH" qualifier="innervation" xml:lang="en"><term>Jaw</term>
<term>Masticatory Muscles</term>
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<term>Muscles masticateurs</term>
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<term>Masticatory Muscles</term>
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<keywords scheme="MESH" xml:lang="en"><term>Biomechanical Phenomena</term>
<term>Bite Force</term>
<term>Dental Stress Analysis</term>
<term>Elasticity</term>
<term>Feedback</term>
<term>Food</term>
<term>Hardness</term>
<term>Humans</term>
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<keywords scheme="MESH" qualifier="innervation" xml:lang="fr"><term>Aliments</term>
<term>Analyse du stress dentaire</term>
<term>Dureté</term>
<term>Force occlusale</term>
<term>Humains</term>
<term>Muscles masticateurs</term>
<term>Mâchoire</term>
<term>Phénomènes biomécaniques</term>
<term>Rétroaction</term>
<term>Élasticité</term>
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<front><div type="abstract" xml:lang="en">This review summerizes recent approaches to the physiology of the masticatory system in humans that aim to understand how the process is influenced by the material properties of foods. The centerpiece is a group of experiments that show that the rate of breakdown of food in human mastification depends principally on the combination of two mechanical properties of foods: toughness(R) and modulus of elasticity (E). Two mechanical indices are constructed from these properties: the square root of their product, (ER)0.5, is predicted to explain the resistance to an incisal bite, while the square root of their ratio, (R/E)0.5 is predicted to control the rate of fragmentation during a postcanie bite. Evidence for the latter is reviewed, which also appears to modulate the activity of jaw closing muscles and the extent of lateral mandibular movement during mastication. These studies provide a quantified link between the food stimulus and the physiological response of the mastiatory system for which we know of no parallel. Attempts to extend this analysis have been made by psychophysical investigations of food texture. These support some sensitivity to the mechanical index that we have identified, but are not conclusive. Finally, we provide a chart summarizing physiological responses to food texture that could interest dentists, food scientists and also those interested in the analysis of dentition and diet in mammals.</div>
</front>
</TEI>
<pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">12765092</PMID>
<DateCompleted><Year>2003</Year>
<Month>06</Month>
<Day>13</Day>
</DateCompleted>
<DateRevised><Year>2013</Year>
<Month>11</Month>
<Day>21</Day>
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<JournalIssue CitedMedium="Print"><Volume>13</Volume>
<Issue>3-4</Issue>
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<Title>Indian journal of dental research : official publication of Indian Society for Dental Research</Title>
<ISOAbbreviation>Indian J Dent Res</ISOAbbreviation>
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<ArticleTitle>A review: neural control of mastication in humans as influenced by food texture.</ArticleTitle>
<Pagination><MedlinePgn>125-34</MedlinePgn>
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<Abstract><AbstractText>This review summerizes recent approaches to the physiology of the masticatory system in humans that aim to understand how the process is influenced by the material properties of foods. The centerpiece is a group of experiments that show that the rate of breakdown of food in human mastification depends principally on the combination of two mechanical properties of foods: toughness(R) and modulus of elasticity (E). Two mechanical indices are constructed from these properties: the square root of their product, (ER)0.5, is predicted to explain the resistance to an incisal bite, while the square root of their ratio, (R/E)0.5 is predicted to control the rate of fragmentation during a postcanie bite. Evidence for the latter is reviewed, which also appears to modulate the activity of jaw closing muscles and the extent of lateral mandibular movement during mastication. These studies provide a quantified link between the food stimulus and the physiological response of the mastiatory system for which we know of no parallel. Attempts to extend this analysis have been made by psychophysical investigations of food texture. These support some sensitivity to the mechanical index that we have identified, but are not conclusive. Finally, we provide a chart summarizing physiological responses to food texture that could interest dentists, food scientists and also those interested in the analysis of dentition and diet in mammals.</AbstractText>
</Abstract>
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<MeshHeading><DescriptorName UI="D005246" MajorTopicYN="N">Feedback</DescriptorName>
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A review: neural control of mastication in humans as influenced by food texture.

A review: neural control of mastication in humans as influenced by food texture.

Source :

Descripteurs français

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

Pour générer des pages wiki