title: Tongue pressure modulation for initial gel consistency in a different oral strategy.
abstract: BACKGROUND
  In the recent hyper-aged societies of developed countries, the market for soft diets for patients with dysphagia has been growing and numerous jelly-type foods have become available. However, interrelationships between the biomechanics of oral strategies and jelly texture remain unclear. The present study investigated the influence of the initial consistency of jelly on tongue motor kinetics in different oral strategies by measuring tongue pressure against the hard palate.
  
  
  METHODS
  Jellies created as a mixture of deacylated gellan gum and psyllium seed gum with different initial consistencies (hard, medium or soft) were prepared as test foods. Tongue pressure production while ingesting 5 ml of jelly using different oral strategies (Squeezing or Mastication) was recorded in eight healthy volunteers using an ultra-thin sensor sheet system. Maximal magnitude, duration and total integrated values (tongue work) of tongue pressure for size reduction and swallowing in each strategy were compared among initial consistencies of jelly, and between Squeezing and Mastication.
  
  
  RESULTS
  In Squeezing, the tongue performed more work for size reduction with increasing initial consistency of jelly by modulating both the magnitude and duration of tongue pressure over a wide area of hard palate, but tongue work for swallowing increased at the posterior-median and circumferential parts by modulating only the magnitude of tongue pressure. Conversely, in Mastication, the tongue performed more work for size reduction with increasing initial consistency of jelly by modulating both magnitude and duration of tongue pressure mainly at the posterior part of the hard palate, but tongue work as well as other tongue pressure parameters for swallowing showed no differences by type of jelly.
  
  
  CONCLUSIONS
  These results reveal fine modulations in tongue-palate contact according to the initial consistency of jelly and oral strategies.
authors.affiliation: Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.
authors.forename: Sumiko
authors.initials: S
authors.lastname: Yokoyama
authors.affiliation: Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Niigata, Japan.
authors.forename: Kazuhiro
authors.initials: K
authors.lastname: Hori
authors.affiliation: Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.
authors.forename: Ken-ichi
authors.initials: K
authors.lastname: Tamine
authors.affiliation: Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.
authors.forename: Shigehiro
authors.initials: S
authors.lastname: Fujiwara
authors.affiliation: Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Niigata, Japan.
authors.forename: Makoto
authors.initials: M
authors.lastname: Inoue
authors.affiliation: Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.
authors.forename: Yoshinobu
authors.initials: Y
authors.lastname: Maeda
authors.affiliation: Texture Design Division, San-Ei Gen F.F.I., Inc, Toyonaka, Osaka, Japan.
authors.forename: Takahiro
authors.initials: T
authors.lastname: Funami
authors.affiliation: Texture Design Division, San-Ei Gen F.F.I., Inc, Toyonaka, Osaka, Japan.
authors.forename: Sayaka
authors.initials: S
authors.lastname: Ishihara
authors.affiliation: Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry, Suita, Osaka, Japan.
authors.forename: Takahiro
authors.initials: T
authors.lastname: Ono
mesh_terms: D000328:Adult; D001696:Biomechanical Phenomena; D003679:Deglutition / Q000502:physiology*; D005260:Female; D005502:Food; D005782:Gels; D006801:Humans; D008297:Male; D008409:Mastication / Q000502:physiology*; D021362:Palate, Hard / Q000033:anatomy & histology / Q000502:physiology*; D011135:Polysaccharides, Bacterial; D011312:Pressure; D011620:Psyllium; D014059:Tongue / Q000033:anatomy & histology / Q000502:physiology*
chemical_list: D005782:Gels; D011135:Polysaccharides, Bacterial; C048288:gellan gum; D011620:Psyllium