A basic study on the effect of food physical properties and sensibility for the swallowing function in elderly people

1)记录舌对硬板前后部的压力以及舌骨上肌在吞咽三种不同稠度（稀浆、中浆、浓浆）和液体食物时的肌电活动。在舌后压力的峰值振幅和面积上，粘稠膏体比液体膏体、稀膏体和中膏体更大。在舌前压力方面，吞咽增稠膏体时持续时间明显长于吞咽液体膏体和稀释膏体时，但峰值振幅和面积没有差异。结果表明，在吞咽过程中舌头压力的基本模式是保持的，但在舌头的前后部分之间以不同的方式被感觉反馈调节，以完成丸在口腔中的推进。（Journal of Oral Biosciences, 48(4) 278-285 2006）研究人员比较了老年人和中青年两组吞咽相关肌肉的活动模式，以评估衰老是否会影响吞咽相关肌肉的活动模式。采用一种新的肌肉活动模式评价技术（Tp技术）对三组（每组5人）吞咽普通琼脂和明胶时舌骨上肌（SH）的肌肉活动模式进行了评价。老年组对这些试验食品的评价与中青年组相似，经统计检验，三组间无显著差异。此外，基于Tp技术的其他评价（Inp，通过从Tp中减去之前的Tp-10值来计算），老年组与其他两组的明胶部分不同。目前的结果表明，老年人吞咽相关肌肉的整体活动模式基本保持不变，但随着年龄的增长会发生轻微的部分变化。(Journal of Sensory Studies， 2007年出版

1) Tongue pressure against the anterior and posterior portions of the hard plate as well as theelectromyographic activity of suprahyoid muscle during swallowing test foods with three different consistencies (thinned, medium, and thickened paste) and liquid were recorded. Significant differences and wide variations were noted in the peak amplitude and area of posterior tongue pressure, which was larger for thickened paste compared to liquid, thinned and medium pastes. Regarding the anterior tongue pressure, the duration was significantly longer during swallowing thickened paste compared to liquid and thinned paste, while there were no differences in the peak amplitude and area. The results suggest that a basic pattern of tongue pressure is maintained during swallowing but is modulated by sensory feedback in a different manner between the anterior and posterior portions of the tongue to complete propulsion of the bolus in the oral cavity. (Journal of Oral Biosciences 48(4) 278-285 2006 ) … More 2) Swallowing-related muscle activity patterns were compared between an elderly group and youngand middle-aged groups to evaluate whether aging affects activity patterns of swallowing-related muscles. A new technique for evaluation of muscular activity patterns (Tp technique) was used for the suprahyoid(SH) muscles during swallowing of ordinary agar and gelatin in the three groups (five subjects each). The evaluation for these test foods in the elderly group were similar to those in the young and middle-aged groups, and statistical examination showed no significant differences among the three groups. In addition, other evaluations based on the Tp technique (Inp, which were calculated by subtracting the preceding Tp-10 values from Tp) in the elderly group differed in part from those of the other two groups for gelatin. The present results suggest that the overall activity pattern of swallowing-related muscles is basically preserved in the elderly, but slight, partial changes occur with age. (Journal of Sensory Studies 2007 in press) Less