Influence of food adhesivity and quantity in lip closing pressure
Influence of food adhesivity and quantity in lip closing pressure
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DOI：
10.1016/j.physbeh.2019.112743
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发表时间：
2020-02-01
影响因子：
2.9
通讯作者：
Hayasaki, Haruaki
中科院分区：
文献类型：
--
作者：
Nakamura, Yuki;Nakajima, Tsutomu;Hayasaki, Haruaki
嘴唇合拢是食物获取过程中一种重要的运动动作。在喂食的预期阶段和口腔早期，适当的食物捕获对于咀嚼和吞咽是必不可少的。本研究的目的是研究食物种类和数量对用勺子捕获食物时嘴唇闭合压力的影响，并确定健康青年在食物获取过程中嘴唇的正常功能。20名健康男性青年(年龄范围：22-30岁)参加了本次研究。他们被要求用勺子自由地吃测试食物。试验食物是酸奶和奶油奶酪，剂量分别为3克、5克和10克；3毫升水作为参考。将应变计传感器预先嵌入勺子中，并测量和记录食物捕获过程中的唇部闭合压力。使用VICON运动分析系统采集勺子操作的三维运动学数据。在捕获粘性食物(如奶油奶酪)时，闭嘴时的正压显著增加(P<；0.001)。此外，无论食物类型如何，随着食物数量的增加，正压显著降低(P<；0.01)。在进食奶油干酪时，先于正压的负压出现的频率更高，并且随着勺子上食物数量的增加而增加(P<；0.001)。这些发现表明，参与者在捕获粘性食物的过程中进一步吮吸或挤压勺子。最大张嘴主要发生在勺子插入期间，而嘴巴关闭主要发生在勺子抽出期间。在口腔给药后，所有随后的嘴唇压力事件都出现在停药期间。我们的结果可能有助于理解健康年轻人在食物获取过程中的正常嘴唇功能。它们还可能有助于诊断和处理口腔功能减退和功能障碍的嘴唇功能异常，这可以在未来的研究中进行检查。
Lip closing is an important motor act in food acquisition. Appropriate food capture in anticipatory and early oral stages of feeding is essential for mastication and swallowing. The aim of this study was to investigate the effect of food type and quantity on lip closing pressure during food capture with a spoon, and to identify normal lip function during food acquisition in healthy young adults. Twenty young healthy males (age range: 22-30 years) participated in this study. They were asked to eat the test food freely with a spoon. Test foods were yogurt and cream cheese, which were given in quantities of 3, 5 and 10 g in weight; 3 ml water was included as a reference. A strain gauge transducer was embedded in the spoon in advance, and lip closing pressures during food capture were measured and recorded. The Vicon motion analysis system was used to collect three-dimensional kinematic data of spoon operation. Positive pressure with lip closing during capture of adhesive food, such as cream cheese, significantly increased (P < 0.001). Moreover, positive pressure significantly decreased when food quantity increased (P < 0.01), irrespective of food type. Negative pressure that preceded positive pressure appeared more frequently during cream cheese intake and increased when food quantity on the spoon increased (P < 0.001). These findings indicated that participants sucked or squeezed the spoon further during capture of adhesive food. Maximum mouth opening occurred predominantly during the spoon insertion period, while mouth closing occurred predominantly during the spoon withdrawal period. After mouth dosing, all subsequent lip pressure events appeared in the withdrawal period. Our results may be useful for comprehending normal lip function during food acquisition in healthy young adults. They may also aid in the diagnosis and management of abnormal lip function in oral hypofunction and dysfunction, which can be examined in future studies.