Analysis of Masseter Activity Patterns Using TP Values during Chewing of Foods with Different Shapes and Textural Properties
Analysis of Masseter Activity Patterns Using TP Values during Chewing of Foods with Different Shapes and Textural Properties
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DOI：
10.1111/jtxs.12012
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发表时间：
2013-06
影响因子：
3.2
通讯作者：
Y. Miyaoka;I. Ashida;Y. Tamaki;S. Kawakami;H. Iwamori;Takako Yamazaki;Naoko Ito
中科院分区：
文献类型：
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作者：
Y. Miyaoka;I. Ashida;Y. Tamaki;S. Kawakami;H. Iwamori;Takako Yamazaki;Naoko Ito
本研究检查了咀嚼生理参数区分六种不同形状和质地的食物的能力。参数是通过咬肌肌电图测量的，这些肌电图是健康和年轻受试者咀嚼测试食物时记录的。对常规参数的分析表明，食品脆碎度增加 100 kPa 时，咀嚼循环次数减少 8.8 次；食品粘附性增加 5.0 kJ/m3 时，咀嚼次数减少 6.6 次。对新开发参数的分析表明，食品硬度增加 100 kPa，T25、T50 和 T75 值分别增加 0.015、0.020 和 0.021 点，而食品脆性增加 100 kPa，T25 和 T50 值分别减少 0.061 和 0.070 点。结果表明，结合多个生理参数将增强食物之间的辨别力，因为各个参数对不同的食物特性很敏感。实际应用与其他措施一起，分析咬肌（负责闭合下颌的肌肉）的活动，可以提供有关食物质地的客观信息。本研究使用肌电图检查咀嚼过程中与咬肌活动相关的各种生理参数与食物的质地特性之间的定量关系。该研究的重点是日常食品，而不是通常在实验室研究中测试的模型食品。除了使用传统的生理参数分析质地特性（例如硬度和粘附性）外，我们还开发了新的参数 TP 值，以专门评估咬肌活动模式。这些生理参数的综合使用预计将有助于临床医生和食品工业与由于年龄和脑血管疾病后遗症而特别难以用言语表达咀嚼食物的经历的个体进行互动。
The present study examined the ability of physiological parameters of chewing to discriminate between six foods of differing shapes and textural properties. Parameters were measured from masseter electromyograms, which were recorded from healthy and young subjects while they chewed the test foods. Analysis of conventional parameters showed that the number of chewing cycles dropped by 8.8 cycles upon a 100-kPa increase in food fracturability and by 6.6 cycles upon a 5.0-kJ/m3 increase in food adhesiveness. Analysis of the newly developed parameters showed that a 100-kPa increase in food hardness increased the T25, T50 and T75 values by 0.015, 0.020 and 0.021 points, respectively, whereas a 100-kPa increase in the food fracturability decreased the T25 and T50 values by 0.061 and 0.070 points, respectively. The results suggest that combining several physiological parameters will enhance discrimination between foods because individual parameters are sensitive to different food properties. Practical Applications Together with other measures, analyzing the activity of the masseter, a muscle responsible for closing the jaw, can provide objective information about food texture. The present study used electromyography to examine the quantitative relationships between various physiological parameters associated with masseter activity during chewing and the textural properties of food. The study focused on everyday foods rather than the model foods that are usually tested in laboratory studies. In addition to analyzing the textural properties (such as hardness and adhesiveness) using conventional physiological parameters, we also developed new parameters, TP values, to assess the masseter activity patterns specifically. The combined use of these physiological parameters is expected to aid clinicians and the food industry in their interactions with individuals who, owing to their age and sequelae of cerebrovascular diseases, have particular difficulty verbalizing their experience of chewing foods.