Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing.
food
gel
squeeze
swallow
texture
tongue
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
06 2021
06 2021
Historique:
revised:
13
02
2021
received:
13
05
2020
accepted:
16
02
2021
pubmed:
24
2
2021
medline:
29
10
2021
entrez:
23
2
2021
Statut:
ppublish
Résumé
To provide appropriate foods for elderly people with eating difficulties, it is necessary to take account of the ability of compensatory mastication such as tongue squeezing. However, the biomechanics of tongue squeezing is still unclear. The aim of present study is to investigate the effect of the initial mechanical properties of gels on the change in tongue pressure production during squeezing and swallowing. As test sample, nine kinds of gels with three fracture force and three fracture strain were prepared. Tongue pressure during squeezing and swallowing gels was measured by using an ultra-thin tongue pressure sensor with five measuring points attached on the hard palate in seven healthy participants, and analyzed at four phases; Initial squeeze, Middle squeeze, Last squeeze, and Swallowing. The maximal magnitude of tongue pressure was increased for gels with higher fracture force at most measuring points and was decreased for gels with higher fracture strain at some measuring points on the median line during Initial and Middle squeezing. However, no influence by fracture force and strain was found in magnitude during Last squeezing and Swallowing. The duration of tongue pressure increased for gels with higher force at most measuring points during Middle squeezing, although no influence by strain was found during each phase. The results clearly show how the initial fracture properties of gels influence on tongue pressure production during each phase of food oral processing, which clarified one aspect of squeezing with tongue, as the compensatory mastication.
Substances chimiques
Gels
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
303-313Subventions
Organisme : Japan Society for the Promotion of Science (KAKENHI)
ID : 18K17116
Informations de copyright
© 2021 Wiley Periodicals LLC.
Références
Chen, J. S. (2009). Food oral processing - a review. Food Hydrocolloids, 23(1), 1-25. https://doi.org/10.1016/j.foodhyd.2007.11.013
Chen, P. H., Golub, J. S., Hapner, E. R., & Johns, M. M., 3rd. (2009). Prevalence of perceived dysphagia and quality-of-life impairment in a geriatric population. Dysphagia, 24(1), 1-6. https://doi.org/10.1007/s00455-008-9156-1
Food Industry Affairs Bureau. (2016). Effort Relating to “Smile Care Food”: Introduction of New Mark System. Retrieved from http://www.maff.go.jp/e/policies/food_ind/attach/pdf/index-9.pdf
Foster, K. D., Woda, A., & Peyron, M. A. (2006). Effect of texture of plastic and elastic model foods on the parameters of mastication. Journal of Neurophysiology, 95(6), 3469-3479. https://doi.org/10.1152/jn.01003.2005
Fukuoka, T., Ono, T., Hori, K., Tamine, K., Nozaki, S., Shimada, K., … Domen, K. (2013). Effect of the effortful swallow and the Mendelsohn maneuver on tongue pressure production against the hard palate. Dysphagia, 28(4), 539-547. https://doi.org/10.1007/s00455-013-9464-y
Furuya, J., Nakamura, S., Ono, T., & Suzuki, T. (2012). Tongue pressure production while swallowing water and pudding and during dry swallow using a sensor sheet system. Journal of Oral Rehabilitation, 39(9), 684-691. https://doi.org/10.1111/j.1365-2842.2012.02319.x
Gavião, M. B., Engelen, L., & van der Bilt, A. (2004). Chewing behavior and salivary secretion. European Journal of Oral Sciences, 112(1), 19-24. https://doi.org/10.1111/j.0909-8836.2004.00105.x
Gonzalez-Fernandez, M., Monahan, D. M., Matsuo, K., & Palmer, J. B. (2009). In H. R. L. Stein J, Macko R.F, Wistein C.J, Zorowitz R.D (Ed.), Recovery and rehabilitation (pp. 183-200). New York, NY: Demos Medical Publishing.
Hamanaka-Kondoh, S., Kondoh, J., Tamine, K., Hori, K., Fujiwara, S., Maeda, Y., … Ono, T. (2014). Tongue pressure during swallowing is decreased in patients with Duchenne muscular dystrophy. Neuromuscular Disorders, 24(6), 474-481. https://doi.org/10.1016/j.nmd.2014.03.003
Hayashi, H., Hori, K., Taniguchi, H., Nakamura, Y., Tsujimura, T., Ono, T., & Inoue, M. (2013). Biomechanics of human tongue movement during bolus compression and swallowing. Journal of Oral Science, 55(3), 191-198.
Hiiemae, K., Heath, M. R., Heath, G., Kazazoglu, E., Murray, J., Sapper, D., & Hamblett, K. (1996). Natural bites, food consistency and feeding behaviour in man. Archives of Oral Biology, 41(2), 175-189. https://doi.org/10.1016/0003-9969(95)00112-3
Hirota, N., Konaka, K., Ono, T., Tamine, K., Kondo, J., Hori, K., … Naritomi, H. (2010). Reduced tongue pressure against the hard palate on the paralyzed side during swallowing predicts dysphagia in patients with acute stroke. Stroke, 41(12), 2982-2984. https://doi.org/10.1161/Strokeaha.110.594960
Hori, K., Ono, T., & Nokubi, T. (2006). Coordination of tongue pressure and jaw movement in mastication. Journal of Dental Research, 85(2), 187-191. https://doi.org/10.1177/154405910608500214
Hori, K., Hayashi, H., Yokoyama, S., Ono, T., Ishihara, S., Magara, J., … Inoue, M. (2015). Comparison of mechanical analysis and tongue pressure analyses during squeezing and swallowing of gels. Food Hydrocolloids, 44(2), 145-155.
Hori, K., Taniguchi, H., Hayashi, H., Magara, J., Minagi, Y., Li, Q., … Inoue, M. (2013). Role of tongue pressure production in oropharengeal swallow biomechanics. Physiological Reports, 1(6), e00167. https://doi.org/10.1002/phy2.167
Hori, K., Ono, T., Tamine, K., Kondo, J., Hamanaka, S., Maeda, Y., … Hatsuda, M. (2009). Newly developed sensor sheet for measuring tongue pressure during swallowing. Journal of Prosthodontic Research, 53(1), 28-32.
Hori, K., Tamine, K., Barbezat, C., Maeda, Y., Yamori, M., Muller, F., & Ono, T. (2011). Influence of chin-down posture on tongue pressure during dry swallow and bolus swallows in healthy subjects. Dysphagia, 26(3), 238-245.
Hutchings, J. B., & Lillford, P. J. (1988). The perception of food texture - the philosophy of the breakdown path. Journal of Texture Studies, 19(2), 103-115. https://doi.org/10.1111/j.1745-4603.1988.tb00928.x
Iizumi, T., Yoshino, M., Kagaya, H., Hori, K., & Ono, T. (2018). Effect of tongue-palate contact mode on food transport during mastication. Journal of Oral Rehabilitation, 45(8), 605-611. https://doi.org/10.1111/joor.12654
Ishihara, S., Isono, M., Nakao, S., Nakauma, M., Funami, T., Hori, K., … Nishinari, K. (2014). Instrumental uniaxial compression test of gellan gels of various mechanical properties using artificial tongue and its comparison with human oral strategy for the first size reduction. Journal of Texture Studies, 45(5), 354-366. https://doi.org/10.1111/jtxs.12080
Ishihara, S., Nakao, S., Nakauma, M., Funami, T., Hori, K., Ono, T., … Nishinari, K. (2013). Compression test of food gels on artificial tongue and its comparison with human test. Journal of Texture Studies, 44(2), 104-114. https://doi.org/10.1111/jtxs.12002
Kahrilas, P. J., Lin, S., Logemann, J. A., Ergun, G. A., & Facchini, F. (1993). Deglutitive tongue action: Volume accommodation and bolus propulsion. Gastroenterology, 104(1), 152-162. https://doi.org/10.1016/0016-5085(93)90847-6
Konaka, K., Kondo, J., Hirota, N., Tamine, K., Hori, K., Ono, T., … Naritomi, H. (2010). Relationship between tongue pressure and dysphagia in stroke patients. European Neurology, 64(2), 101-107. https://doi.org/10.1159/000315140
Kondoh, J., Ono, T., Tamine, K., Fujiwara, S., Minagi, Y., Hori, K., … Nitschke, I. (2015). Effect of complete denture wearing on tongue motor biomechanics during swallowing in edentulous older adults. Geriatrics & Gerontology International, 15(5), 565-571. https://doi.org/10.1111/ggi.12315
Murakami, K., Hori, K., Minagi, Y., Uehara, F., Salazar, S. E., Ishihara, S., … Ono, T. (2020). Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels. Archives of Oral Biology, 111, 104631. https://doi.org/10.1016/j.archoralbio.2019.104631
Nishinari, K., Kohyama, K., Kumagai, H., Funami, T., & Bourne, M. C. (2013). Parameters of texture profile analysis. Food Science and Technology Research, 19(3), 519-521. https://doi.org/10.3136/Fstr.19.519
Peyron, M. A., Lassauzay, C., & Woda, A. (2002). Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods. Experimental Brain Research, 142(1), 41-51. https://doi.org/10.1007/s00221-001-0916-5
Peyron, M. A., Mishellany, A., & Woda, A. (2004). Particle size distribution of food boluses after mastication of six natural foods. Journal of Dental Research, 83(7), 578-582. https://doi.org/10.1177/154405910408300713
Pouderoux, P., & Kahrilas, P. J. (1995). Deglutitive tongue force modulation by volition, volume, and viscosity in humans. Gastroenterology, 108(5), 1418-1426. https://doi.org/10.1016/0016-5085(95)90690-8
Tamine, K., Ono, T., Hori, K., Kondoh, J., Hamanaka, S., & Maeda, Y. (2010). Age-related changes in tongue pressure during swallowing. Journal of Dental Research, 89(10), 1097-1101.
Taniguchi, H., Tsukada, T., Ootaki, S., Yamada, Y., & Inoue, M. (2008). Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing. Journal of Applied Physiology, 105(3), 791-799.dio: https://doi.org/10.1152/japplphysiol.90485.2008.
Teramoto, S., Fukuchi, Y., Sasaki, H., Sato, K., Sekizawa, K., & Matsuse, T. (2008). High incidence of aspiration pneumonia in community- and hospital-acquired pneumonia in hospitalized patients: A multicenter, prospective study in Japan. Journal of the American Geriatrics Society, 56(3), 577-579.
The Dysphagia Diet Committee of the Japanese Society of Dysphagia Rehabilitation. (2013). The Japanese dysphagia diet 2013. The Japanese Journal of Dysphagia Rehabilitation, 17, 255-267.
Utanohara, Y., Hayashi, R., Yoshikawa, M., Yoshida, M., Tsuga, K., & Akagawa, Y. (2008). Standard values of maximum tongue pressure taken using newly developed disposable tongue pressure measurement device. Dysphagia, 23(3), 286-290.
Yokoyama, S., Hori, K., Tamine, K., Fujiwara, S., Inoue, M., Maeda, Y., … Ono, T. (2014). Tongue pressure modulation for initial gel consistency in a different oral strategy. PLoS One, 9(3), e91920. https://doi.org/10.1371/journal.pone.0091920
Youmans, S. R., & Stierwalt, J. A. (2006). Measures of tongue function related to normal swallowing. Dysphagia, 21(2), 102-111.