Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral mastication of artificial test foods with different textures in healthy subjects

Tomonari, Hiroshi; Seong, Changkeon; Kwon, Sangho; Miyawaki, Shouichi

doi:10.1007/s00784-018-2754-x

Cited by 17 publications

(16 citation statements)

References 50 publications

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“…Second, the tastes and volumes of the test foods differed in this study. Three types of test foods were used and all were standardised at 2 g. Gummy jelly has a homogenous and reproducible structure, constant shape and size and ability to show perfect texture values 25 . It has been widely used in past studies related to mastication and we chose a commercially available product that is easy to obtain 26,27 .…”

Section: Discussionmentioning

confidence: 99%

“…Gummy jelly has a homogenous and reproducible structure, constant shape and size and ability to show perfect texture values. 25 It has been widely used in past studies related to mastication and we chose a commercially available product that is easy to obtain. 26,27 However, even with the same weight, gummy jelly, sponge cake and this study, we instructed participants to masticate unilaterally verbally, but the chewing side was not visualised.…”

Section: Comparisons Of N-emg In the Early Mid And Late Stages Of mentioning

confidence: 99%

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Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods

Mori

Manda

Kitagawa

et al. 2020

J of Oral Rehabilitation

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Background: Masticatory movement occurs complicatedly and bilaterally. Although the tongue plays an important role in mastication, bilateral tongue function during mastication has not been clarified yet. Objective: To investigate the effect of food properties on posterior tongue activity and coordination of muscles bilaterally by electromyography (EMG). Methods: Twenty healthy adults (10 males and 10 females; mean age 28 years; range: 22-33 years) participated in this study. Three test foods, gummy jelly (hard food), sponge cake (soft food requiring crushing), and mashed potatoes (soft food not requiring crushing), were used. Bilateral masseter N-EMG (surface electromyography for measuring the muscle activity of posterior tongue) and submental EMG were carried out while the participants chewed three test foods. The participants were instructed to masticate three test foods only on the right side and only on the left side unilaterally. Results: In the case of gummy jelly, N-EMG activity on the mastication side was significantly larger than that on the non-mastication side (P < .01). Regarding temporal relationship between the masseter and N-EMG activity, in the case of gummy jelly, the percentage of cases where the N-EMG peak was observed during masseter muscle EMG bursts was significantly higher than those for sponge cake and mashed potatoes (P < .01). Conclusion: N-EMG activity on the mastication side was significantly larger than that on the non-mastication side in the mastication of hard foods. Tongue showed activity pattern changes and coordinated with the masseter muscle depending on food texture.

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Section: Discussionmentioning

confidence: 99%

Section: Comparisons Of N-emg In the Early Mid And Late Stages Of mentioning

confidence: 99%

Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods

Mori

Manda

Kitagawa

et al. 2020

J of Oral Rehabilitation

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“…Recently, the masseter muscle mass was used to assess the skeletal muscle mass 21 . A previous electromyographic study has reported that the masseter muscle is the strongest muscle among the masticatory muscles with respect to chewing hard food 22 . In addition, inadequate oral intake and inappropriate food texture affect disuse atrophy and weakness of the masseter muscle 22 .…”

Section: Introductionmentioning

confidence: 96%

“…A previous electromyographic study has reported that the masseter muscle is the strongest muscle among the masticatory muscles with respect to chewing hard food 22 . In addition, inadequate oral intake and inappropriate food texture affect disuse atrophy and weakness of the masseter muscle 22 . Thus, we hypothesized that the masseter muscle is associated with oropharyngeal dysphagia due to sarcopenia.…”

Section: Introductionmentioning

confidence: 96%

Impact of geniohyoid and masseter muscle masses on dysphagia after salvage surgery and radiotherapy in head and neck cancer

Hashida

Shamoto

Maeda

et al. 2021

Sci Rep

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This study aimed to determine whether geniohyoid and/or masseter muscle mass can predict the severity of dysphagia after salvage surgery for head and neck cancer. We conducted a retrospective cohort study of 45 male patients with head and neck cancer (median age, 68 years) who underwent salvage surgery. The preoperative geniohyoid and masseter muscle masses were evaluated using computed tomography and the severity of dysphagia was evaluated by Penetration Aspiration Scale (PAS), Functional Oral Intake Scale (FOIS) and Oropharyngeal swallow efficiency (OPSE). The median PAS, FOIS and OPSE scores after surgery were 7 (interquartile range [IQR] 1–8), 6 (IQR 2–7) and 95.8 (IQR 67.1–116.2), respectively. The mean geniohyoid muscle masses were 3.13 ± 0.78 cm2 and the mean masseter muscle masses were 4.37 ± 0.99 cm2, respectively. The multivariate analysis showed that the geniohyoid muscle mass was significantly associated with the PAS, FOIS and OPSE scores. Conversely, the masseter muscle mass was not significantly associated with the PAS score but was significantly associated with the FOIS and OPSE scores. Geniohyoid muscle mass may predict the severity of dysphagia after salvage surgery.

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“…Em condições normais, durante a mastigação unilateral, os músculos masseteres do lado de trabalho e do lado de balanceio tornam-se mais assimétricos na medida em que a mandíbula se aproxima do maxilar (oclusão), enquanto os temporais tornam-se mais simétricos (TOMONARI et al, 2019). Provavelmente, esses padrões reflitam características funcionais dos músculos, ou seja, o músculo masseter do lado da mastigação é o gerador de força e os músculos temporais têm uma ação de posicionamento, estabilização da mandíbula (MAPELLI et al, 2016a;TOMONARI et al, 2019).…”

Section: Faseunclassified

Análise da coordenação e sincronia dos músculos da mastigação e do pescoço durante a mastigação de pacientes com Desordem Temporomandibular crônica

Fassicollo¹

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Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral mastication of artificial test foods with different textures in healthy subjects

Cited by 17 publications

References 50 publications

Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods

Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods

Impact of geniohyoid and masseter muscle masses on dysphagia after salvage surgery and radiotherapy in head and neck cancer

Análise da coordenação e sincronia dos músculos da mastigação e do pescoço durante a mastigação de pacientes com Desordem Temporomandibular crônica

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