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Food textural study by mastication pressure, palatal pressure and electromyography

通过咀嚼压力、腭压和肌电图研究食物质地

基本信息

批准号：
06452379
负责人：
NAKAZAWA Fumiko
金额：
$ 4.61万
依托单位：
Kyoritsu Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1994
资助国家：
日本
起止时间：
1994 至 1995
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06452379/
关键词：
Food texture Mastication pressure Palatal pressure Mastication electromyography 咀嚼

项目摘要

Mastication electromyograms (EMG) and the pressure on a first molar tooth, as well as the pressure on three points of the palate were synchronously measured during eating. EMG of the left and hight masseter and temporalis muscles were measured with surface electrodes. The mastication pressure was detected by a pressure transducer embedded in an artificial first molar tooth that had been fitted to replace a lost natural tooth. The palatal pressure was also detected by pressure transducers embedded in the palatal retainer surface on the tongue side.Foods with various texture' e. g., 1 to 7% of gelatin gels, processed cheese, radish, almond and takuan were used as test samples.The most characteristic patterns depending on food texture for both the mastication pressure and EMG were obtained with the first bite, corresponding to the first deformation of the food eaten. The integral of the mastication pressure correlated well with that cf the EMG amplitude for the first bite ; i. e., the work done by mastication pressure was related to the activity of the masticatory muscles. The signal patterns then became similar, not depending on the food texture. as mastication proceeded. The maximum EMG voltage was also related to the maximum mastication pressure with the first bite, it being possible to deduce an approximate value for the maximum mastication pressure on the food with the aid of EMG.EMG for gel, which could be masticated by the tongue and palatal pressure, showed a non-rhythmic, relatively continuous pattem. As the gel consistency become harder, EMG increased and showed a rhythmic pattem in contrast to no increment in the palatal pressure. The change in EMG from a continuous to rhythmic pattem shows the density of the gels at which mastiction with the tongue and palate changes to that with the teeth, as the density of the gel increased.

在进食过程中同步测量咀嚼肌电（EMG）和第一磨牙上的压力，以及腭上三个点上的压力。用表面电极法测量左、高位咬肌和颞肌肌电。咀嚼压力是由一个压力传感器嵌入一个人工第一磨牙，已安装，以取代失去的天然牙。腭压也通过舌侧腭保持器表面的压力传感器检测。例如，在一个实施例中，以1%~ 7%的明胶、奶酪、萝卜、杏仁、大观等为实验材料，在第一口咬下时，咀嚼压力和肌电的变化都呈现出与食物质地相关的最具特征的模式，这与食物的第一次变形相对应。咀嚼压力的积分与第一咬合时肌电振幅的积分具有良好的相关性;例如，咀嚼压力所作的功与咀嚼肌的活动有关。然后信号模式变得相似，而不依赖于食物的质地。随着咀嚼的进行。最大肌电电压也与第一口咀嚼时的最大咀嚼压力有关，利用肌电可以推算出食物所受的最大咀嚼压力的近似值。随着凝胶稠度变硬，EMG增加，并显示出与腭压无增量相反的节律性模式。肌电图从连续模式到节律模式的变化显示了凝胶的密度，在该密度下，随着凝胶密度的增加，用舌头和腭咀嚼改变为用牙齿咀嚼。