Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing
复制标题
凝胶断裂特性对挤压和吞咽不同阶段舌压的影响
DOI：
10.1111/jtxs.12593
复制
发表时间：
2021
影响因子：
3.2
通讯作者：
Ono Takahiro
中科院分区：
文献类型：
--
作者：
Murakami Kazuhiro;Tokuda Yoshitsugu;Hori Kazuhiro;Minagi Yoshitomo;Uehara Fumiko;Okawa Jumpei;Ishihara Sayaka;Nakauma Makoto;Funami Takahiro;Maeda Yoshinobu;Ikebe Kazunori;Ono Takahiro
为进食困难的老年人提供适当的食物，需要考虑挤压舌头等补偿咀嚼的能力。然而，挤压舌头的生物力学机制仍不清楚。本研究的目的是研究凝胶的初始力学性质对挤压和吞咽过程中舌压产生的变化的影响。作为实验样品，制备了9种具有3种断裂力和3种断裂应变的凝胶。用5个测点的超薄舌压传感器测量了7名健康受试者在压榨和吞咽牙胶时的舌压，并分4个阶段进行分析：初期挤压、中期挤压、最后挤压和吞咽。在挤压初期和中期，破裂压力较大的凝胶在大多数测点上的舌压最大值增大，而在中线上的某些测点上断裂应变较高的凝胶的最大舌压降低。然而，在最后挤压和吞咽过程中，没有发现断裂力和应变的影响。在中压过程中，大多数测力点的压力较大的凝胶的舌压持续时间增加，但在各个阶段都没有发现应变的影响。结果清楚地显示了凝胶的初始破裂性质如何影响食物口腔加工的各个阶段的舌压产生，从而阐明了舌头挤压的一个方面，即补偿咀嚼。
To provide appropriate foods for elderly people with eating difficulties, it is necessary to take account of the ability of compensatory mastication such as tongue squeezing. However, the biomechanics of tongue squeezing is still unclear. The aim of present study is to investigate the effect of the initial mechanical properties of gels on the change in tongue pressure production during squeezing and swallowing. As test sample, nine kinds of gels with three fracture force and three fracture strain were prepared. Tongue pressure during squeezing and swallowing gels was measured by using an ultra‐thin tongue pressure sensor with five measuring points attached on the hard palate in seven healthy participants, and analyzed at four phases; Initial squeeze, Middle squeeze, Last squeeze, and Swallowing. The maximal magnitude of tongue pressure was increased for gels with higher fracture force at most measuring points and was decreased for gels with higher fracture strain at some measuring points on the median line during Initial and Middle squeezing. However, no influence by fracture force and strain was found in magnitude during Last squeezing and Swallowing. The duration of tongue pressure increased for gels with higher force at most measuring points during Middle squeezing, although no influence by strain was found during each phase. The results clearly show how the initial fracture properties of gels influence on tongue pressure production during each phase of food oral processing, which clarified one aspect of squeezing with tongue, as the compensatory mastication.