Search results for "MASTICATION"
showing 10 items of 71 documents
Characterization of bread breakdown during mastication by image texture analysis
2012
National audience; Reducing sodium intake in Western diet is advised for reducing hypertension and risk of developing cardiovascular disease. Sodium is mainly consumed via processed foods and among them breads are one of the most important sources of salt [1]. The present study investigated the changes in mastication and salivation for bread samples with different composition and texture, their respective contribution to food bolus formation, and the impact on salt release. The study set-up included five subjects presenting different chewing efficiency and four different breads from different composition and structure (two French baguettes (bakery (BB) and supermarket (BS)), a toast bread (…
Electromyographic study of activity of the masseter and anterior temporalis muscles in patients with temporomandibular joint (TMJ) dysfuction : compa…
2010
Objectives: A comparison was made between the electromyographic patterns specific to patient with temporomandibular disorders and that of normal healthy patients. Study design: Electromyographic tests were carried out during rest and function of the masseter muscles and anterior temporalis muscles in a homogeneous group consisting of 95 patients for whom such pathology and its different degree of severity had been previously studied by means of a Helkimo Test. The electromyographic exploration results were compared to those of a control group consisting of 31 healthy subjects. Results: There were significant differences among patients with a different degree of clinical dysfunction, as well…
Chewing bread: impact on alpha-amylase secretion and oral digestion
2017
During chewing, saliva helps in preparing food bolus by agglomerating formed particles and initiates food enzymatic breakdown. However, limited information is actually available on the adaptation of saliva composition during oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch–based products and salivary alpha-amylase. The objectives were two-fold: 1) determining if salivary alpha-amylase secretion can be modulated by bread type and 2) evaluating the contribution of the oral phase in bread enzymatic breakdown.Mouthfuls of three different wheat breads (industrial, artisan and whole breads) were chew…
High Seroprevalence of Autoantibodies Typical of Autoimmune Liver Disease in Eastern Ethiopia: Is Chewing of Khat (Catha edulis) a Triggering Factor?
2018
Background. Recent studies have identified chewing of khat (Catha edulis) as an independent risk factor for liver injury; however, the pathogenetic mechanism remains poorly understood. Case series have found markers of autoimmune hepatitis in patients with khat-related liver disease, suggesting that khat chewing might trigger an autoimmune response. The aims of the present study were (i) to assess the prevalence of autoantibodies typical for autoimmune liver diseases in a healthy population in Ethiopia and (ii) to explore the hypothesis that khat usage triggers autoimmunity. Methods. Consenting adults (≥18 years) without known autoimmune disease or manifest liver disease were included. One-…
Absence of cardiovascular autonomic dysfunction and vagal pancreatic impairment in idiopathic achalasia of the oesophagus
2007
Abstract Extra-oesophageal autonomic dysfunction in idiopathic achalasia is not well documented, due to contradictory results reported. We aimed to study the cardiovascular and pancreatic autonomic function in patients with idiopathic achalasia. Thirty patients with idiopathic achalasia (16M/14F; 34.5 ± 10.8 years) and 30 healthy volunteers (13M/17F; 34.8 ± 10.7 years) were prospectively studied. Age >60 years and conditions affecting results of autonomic evaluation were excluded. Both groups underwent the sham feeding test and plasmatic levels of pancreatic polypeptide (PP) were determined by radioimmunoassay (basal, at 5, 10, 20 and 30 min). Cardiovascular parasympathetic (deep breathing…
Solid cheese consumption: Quantification of oral coating
2011
International audience; Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtai…
The impact of mastication, salivation and food bolus formation on salt release during bread consumption
2014
Health authorities recommend higher fibre and lower salt content in bread products. However, these basic ingredients of bread composition are multifunctional, and important changes in their content influence the texture, flavour and acceptability of the product. This study was designed to investigate the link between oral processing, bolus formation and sodium release during the consumption of four different breads that varied in composition and structure. Chewing behaviour was determined by surface electromyography, and salivation was quantified from the water content of the boluses collected. The kinetics of bread degradation during food bolus formation was characterised by measuring the …
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
2017
This advance article is part of themed collection: Structure & Sensory.; International audience; The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to …
In vivo sodium release and saltiness perception in solid lipoprotein matrices. 2. Impact of oral parameters
2012
This study aimed to investigate the relationships between sodium release, saltiness, and oral parameters during the eating of lipoprotein matrices (LPM). Sodium release and saltiness relative to 10 LPM were recorded during normal mastication by five subjects with differing oral parameters (chewing efficiency and salivary flow rate). The LPM samples varied in composition (dry matter, fat, salt, and pH levels) and represented a broad range of hardness. Mastication was recorded using electromyography simultaneously with sensory assessment. Differences in chewing behavior could explain most of the variability in sodium release and saltiness among subjects. Subjects with a higher chewing force a…
Condylar growth after non-surgical advancement in adult subject: a case report.
2007
Abstract Background A defect of condylar morphology can be caused by several sources. Case report A case of altered condylar morphology in adult male with temporomandibular disorders was reported in 30-year-old male patient. Erosion and flattening of the left mandibular condyle were observed by panoramic x-ray. The patient was treated with splint therapy that determined mandibular advancement. Eight months after the therapy, reduction in joint pain and a greater opening of the mouth was observed, although crepitation sounds during mastication were still noticeable. Conclusion During the following months of gnatologic treatment, new bone growth in the left condyle was observed by radiograph,…