Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels.
The objectives of this study were to examine the effects of mouthful quantities and mechanical properties of gels on natural mastication behaviors using electromyography (EMG). Two types of hydrocolloid gels (A and K) with similar fracture loads but different moduli and fracture strains were served to eleven normal women in 3-, 6-, 12-, and 24-g masses in a randomized order. EMG activities from both masseter muscles were recorded during natural mastication. Because of the similar fracture loads, the numbers of chews, total muscle activities, and entire oral processing times were similar for similar masses of both gel types. Prior to the first swallow, the more elastic K gel with a higher fracture strain required higher muscle activities than the brittle A gel, which had higher modulus. Majority of subjects had preferred sides of chewing, but all subjects with or without preferred sides used both masseters during the consumption of gels. Similar effects of masses and types of gels were observed in EMG activities of both sides of masseters. Contributions of the dominant side of chewing were diminished with increasing masses of gels, and the mass dependency on ratio of the dominant side was more pronounced with K gel. More repetitions of smaller masses required greater muscle activities and longer periods for the consumption of 24-g gel portions. Reduction in the masses with an increased number of repetitions necessitated slower eating and more mastication to consume the gel portions. These observations suggest that chewing using both sides is more effective and unconsciously reduces mastication times during the consumption of gels.
Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan. Electronic address: kaoruk@affrc.go.jp.
Kaoru
K
Kohyama
Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Zhihong
Z
Gao
San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan.
Sayaka
S
Ishihara
San-Ei Gen F. F. I., Inc., 1-1-11 Sanwa-cho, Toyonaka, Osaka, 561-8588, Japan.
Takahiro
T
Funami
School of Food and Pharmaceutical Engineering, Hubei University of Technology, Wuchang, Wuhan 430068, China.
Katsuyoshi
K
Nishinari
D000328:Adult; D000704:Analysis of Variance; D004576:Electromyography; D019054:Evoked Potentials, Motor / Q000502:physiology*; D005260:Female; D007839:Functional Laterality / Q000502:physiology; D005782:Gels / Q000378:metabolism*; D006801:Humans; D008409:Mastication / Q000502:physiology*; D008410:Masticatory Muscles / Q000502:physiology*; D008875:Middle Aged; D055815:Young Adult
D005782:Gels
Dominant side of chewing; Electromyography; Gel texture; Masseter muscles; Mouthful mass of gel; Natural mastication