Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels
Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels
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DOI：
10.1016/j.archoralbio.2019.104631
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发表时间：
2020-03-01
影响因子：
3
通讯作者：
Ono, Takahiro
中科院分区：
文献类型：
--
作者：
Murakami, Kazuhiro;Hori, Kazuhiro;Ono, Takahiro
目的：本研究的目的是评估舌头的运动和生物力学的影响，在挤压过程中，一个处理软食品的口腔策略，舌压力传感器，videofluorography，和表面electromyograft.Design：15名健康男性（平均年龄，31.0 +/- 4.1岁）没有吞咽困难。使用具有5个测量点的0.1 mm厚的压力传感器片、视频荧光成像和表面肌电图分别同步测量舌压力、舌骨运动和舌骨上肌活动，同时挤压5 mL凝胶。分析了初始压缩过程中的振幅、持续时间、面积以及它们的先后次序。结果：在挤压开始时，舌压在硬腭中部，舌骨运动和舌骨上肌活动同时出现，舌压在前部，然后在后部。当舌骨处于抬高位置时，舌骨上肌活动幅度和舌压力达到峰值。在初始挤压结束时，舌骨位移偏移处的舌骨位置比初始挤压时的位置高上级。所有评价项目的舌压力，舌骨运动，舌骨上肌活动调制根据texture of gels.Conclusions：在初始挤压，舌压力，舌骨运动，舌骨上肌活动的协调，而调制的食物质地。在初始挤压结束时，舌骨保持在升高的位置，这可能有利于随后的挤压。
Objective: The aim of this study was to evaluate tongue movement and its biomechanical effects during squeezing, one of the oral strategies for processing soft foods, by tongue pressure sensors, videofluorography, and surface electromyography.Design: Fifteen healthy men (mean age, 31.0 +/- 4.1 years) without dysphagia were recruited. A 0.1-mm-thick pressure sensor sheet with five measuring points, videofluorography, and surface electromyography were used for synchronous measurements of tongue pressure, hyoid movement, and suprahyoid muscles activity, respectively, while squeezing 5 mL of gels. Amplitude, duration, area, and their sequential order during initial squeezing were analyzed. Differences in hyoid position at the onset, peak, and offset of hyoid movement were also analyzed.Results: At the beginning of initial squeezing, tongue pressure at the middle area of the hard palate, hyoid movement, and suprahyoid muscle activity appeared simultaneously, followed by tongue pressure at the anterior area and then at the posterior area. When the hyoid was in an elevated position, the amplitude of suprahyoid muscle activity and tongue pressure peaked. At the end of initial squeezing, the hyoid position at the offset of hyoid excursion was superior to that at the onset. All evaluation items of tongue pressure, hyoid movement, and suprahyoid muscle activity were modulated according to the texture of gels.Conclusions: During initial squeezing, tongue pressure, hyoid movement, and suprahyoid muscle activity were coordinated while being modulated by the food texture. At the end of initial squeezing, the hyoid was maintained in an elevated position, which might be beneficial for subsequent squeezing.