Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods
Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods
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DOI：
10.1111/joor.13135
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发表时间：
2020-12-31
影响因子：
2.9
通讯作者：
Minagi, Shogo
中科院分区：
文献类型：
--
作者：
Mori, Keitaro;Manda, Yousuke;Minagi, Shogo
背景咀嚼运动是复杂的双侧性运动。虽然舌在咀嚼运动中起着重要的作用，但双侧舌在咀嚼运动中的功能尚未明确目的通过肌电图（EMG）研究食物性质对舌后活动和双侧肌肉协调性的影响。使用三种测试食物，橡皮糖果冻（硬食物）、海绵蛋糕（需要压碎的软食物）和土豆泥（不需要压碎的软食物）。在咀嚼三种测试食物的同时，进行双侧咬肌N-EMG（用于测量舌后部肌肉活动的表面肌电图）和颏下肌EMG。受试者被指示咀嚼三种测试食物，只有在右侧和左侧的semially.Results的情况下，软糖果冻，咀嚼侧的N-EMG活动显着大于非咀嚼侧（P <0.01）。在咀嚼肌与N-EMG活动的时间关系方面，咀嚼软糖时，咀嚼肌肌电爆发时N-EMG峰出现的比例显著高于海绵蛋糕和土豆泥（P < .01）。结论咀嚼硬质食物时，咀嚼侧的N-EMG活动显著大于非咀嚼侧。舌的活动模式随食物质地的变化而变化，并与咬肌协调。
Background Masticatory movement occurs complicatedly and bilaterally. Although the tongue plays an important role in mastication, bilateral tongue function during mastication has not been clarified yet.Objective To investigate the effect of food properties on posterior tongue activity and coordination of muscles bilaterally by electromyography (EMG).Methods Twenty healthy adults (10 males and 10 females; mean age 28 years; range: 22-33 years) participated in this study. Three test foods, gummy jelly (hard food), sponge cake (soft food requiring crushing), and mashed potatoes (soft food not requiring crushing), were used. Bilateral masseter N-EMG (surface electromyography for measuring the muscle activity of posterior tongue) and submental EMG were carried out while the participants chewed three test foods. The participants were instructed to masticate three test foods only on the right side and only on the left side unilaterally.Results In the case of gummy jelly, N-EMG activity on the mastication side was significantly larger than that on the non-mastication side (P < .01). Regarding temporal relationship between the masseter and N-EMG activity, in the case of gummy jelly, the percentage of cases where the N-EMG peak was observed during masseter muscle EMG bursts was significantly higher than those for sponge cake and mashed potatoes (P < .01).Conclusion N-EMG activity on the mastication side was significantly larger than that on the non-mastication side in the mastication of hard foods. Tongue showed activity pattern changes and coordinated with the masseter muscle depending on food texture.