Cerebral activation related to the control of mastication during changes in food hardness
Cerebral activation related to the control of mastication during changes in food hardness
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DOI：
10.1016/j.neuroscience.2006.12.044
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发表时间：
2007-03
期刊：
影响因子：
3.3
通讯作者：
T. Takahashi;T. Miyamoto;Atsushi Terao;A. Yokoyama
中科院分区：
文献类型：
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作者：
T. Takahashi;T. Miyamoto;Atsushi Terao;A. Yokoyama
为了研究神经网络参与控制咀嚼过程中的食物硬度的变化，我们采用功能性磁共振成像，而15名健康受试者咀嚼口香糖的硬度改变咀嚼。通过比较药丸硬度变化较大时激活的区域与药丸硬度稳定时激活的区域，我们确定了辅助运动区、背外侧前额叶皮层、左半球的上级颞回以及右半球的运动前区和顶下小叶的选择性激活。这些结果表明，这些区域可能与咀嚼过程中食物硬度变化所涉及的感觉输入和运动输出的联系有关。
To investigate the neural network involved in the control of mastication during changes in food hardness, we employed functional magnetic resonance imaging while 15 healthy subjects chewed gum whose hardness was changed by chewing. By comparing the areas activated when the hardness of the bolus varied widely with those seen when the hardness of the bolus had stabilized, we identified selective activations of the supplementary motor area, the dorsolateral prefrontal cortex, the superior temporal gyrus of the left hemisphere, and the premotor area and inferior parietal lobule of the right hemisphere. These findings indicate that these areas are probably related to processes linking sensory input and motor output involved in the change of hardness food during mastication.