Search results for "MASTICATION"

A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release

2005

International audience; Flavour release during eating of a food depends upon many parameters that can hardly be managed. In-vivo measurements by the APCI MS-nose method allowed temporal sensory evaluation and flavour release data to be directly correlated, but several limitations have frequently been reported. These were: high inter-individual variability, low repeatability of measurements, and weak experiment throughput due to panellists' exhaustion. To overcome most of these limitations, the use of an artificial mouth for online mesurement of flavour release is recommended. However, the systems used in previous reports were limited in terms of reproducing in-vivo oral functions and parame…

Preference for dietary fat: From detection to disease

2020

Recent advances in the field of taste physiology have clarified the role of different basic taste modalities and their implications in health and disease and proposed emphatically that there might be a distinct cue for oro-sensory detection of dietary long-chain fatty acids (LCFAs). Hence, fat taste can be categorized as a taste modality. During mastication, LCFAs activate tongue lipid sensors like CD36 and GPR120 triggering identical signaling pathways as the basic taste qualities do; however, the physico-chemical perception of fat is not as distinct as sweet or bitter or other taste sensations. The question arises whether "fat taste" is a basic or "alimentary" taste. There is compelling e…

Feeding ecology and chewing mechanics in hoofed mammals: 3D tribology of enamel wear.

2013

11 pages; International audience; Large herbivorous mammals have evolved chewing systems capable of processing a large variety of structurally diverse foods. Three-dimensional (3D) surface texture parameters are applied to investigate wear mechanisms related to tooth morphology, food source, and chewing dynamics. We tested 46 industrial 3D surface texture parameters for their capability to robustly indicate specific biomechanics in two grazing (Blue Wildebeest and Grevy's Zebra) and two browsing (Giraffe and Black Rhinoceros) ungulate mammals. These species inhabit sub-Saharan Africa and represent foregut and hindgut fermenters. The results did not indicate a wavelength threshold that can c…

Conducting sensory analysis tests among the elderly

2015

Impact of Parkinson?s disease on the efficiency of masticatory cycles : electromyographic analysis

2019

Background This study evaluated the efficiency of masticatory cycles by means of the linear envelope of the electromyographic signal of the masseter and temporalis muscles in individuals with Parkinson’s disease. Material and Methods Twenty-four individuals were assigned into two groups: with Parkinson’s disease, average ± SD 66.1 ± 3.3 years (n = 12) and without the disease, average ± SD: 65.8 ± 3.0 years (n = 12). The MyoSystem-I P84 electromyograph was used to analyze the activity of masticatory cycles through the linear envelope integral in habitual mastication of peanuts and raisins and non-habitual mastication of Parafilm M®. Results There was statistically significant difference (P ≤…

Smokeless tobacco, sport and the heart

2014

SummarySmokeless tobacco (snuff) is a finely ground or shredded tobacco that is sniffed through the nose or placed between the cheek and gum. Chewing tobacco is used by putting a wad of tobacco inside the cheek. Smokeless tobacco is widely used by young athletes to enhance performance because nicotine improves some aspects of physiology. However, smokeless tobacco has harmful health effects, including cardiovascular disorders, linked to nicotine physiological effects, mainly through catecholamine release. Nicotine decreases heart rate variability and the ventricular fibrillation threshold, and promotes the occurrence of various arrhythmias; it also impairs endothelial-dependent vasodilation…

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

2016

This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…

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,…

Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods

2013

We studied the masticatory behaviour of five commercial brittle cereal foods, with different formulations, shapes and mechanical properties, chewed by an individual. The investigation of oral behaviour consisted in a simultaneous recording of jaw kinematics and muscle activity by electromyography (EMG) and we also determined the food size distribution at the swallowing point by image analysis. Similar behaviour was found for the evolution of all criteria, and especially the predominance of compression, which could be attributed to the brittle behaviour of the foods. The amplitude of the jaw motion decreased with the number of chewing cycles, or sequence duration, whereas the maximum mastica…

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…