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  1. 260 大学院医歯学総合研究科(歯)
  2. 60 博士学位論文
  3. 10 博士学位論文
  1. 0 資料タイプ別
  2. 02 学位論文

Changes in muscle activity and physical property of foods with different textures during chewing

http://hdl.handle.net/10191/35568
514c146b-94ab-4e1e-80ba-42202543c99b
名前 / ファイル ライセンス アクション
h27ndk333.pdf 本文 (795.6 kB)
h27ndk333_a.pdf 要旨 (215.3 kB)
Item type 学位論文 / Thesis or Dissertation(1)
公開日 2015-12-14
タイトル
タイトル Changes in muscle activity and physical property of foods with different textures during chewing
タイトル
言語 en
タイトル Changes in muscle activity and physical property of foods with different textures during chewing
言語
言語 eng
キーワード
主題Scheme Other
主題 mastication
キーワード
主題Scheme Other
主題 masseter muscle
キーワード
主題Scheme Other
主題 suprahyoid muscles
キーワード
主題Scheme Other
主題 physical property
キーワード
主題Scheme Other
主題 electromyography
キーワード
主題Scheme Other
主題 salivary flow rate
資源タイプ
資源 http://purl.org/coar/resource_type/c_46ec
タイプ thesis
その他のタイトル
その他のタイトル 咀嚼中の筋活動ならびに食品物性の変化
著者 Iguchi, Hiroko

× Iguchi, Hiroko

WEKO 50691

Iguchi, Hiroko

Search repository
著者別名
識別子
識別子 50692
識別子Scheme WEKO
姓名
姓名 井口, 寛子
抄録
内容記述タイプ Abstract
内容記述 This study aimed to investigate how the activity of the masseter (Mas) and suprahyoid (Hyoid) muscle are influenced by the condition of food, how changes in rheological property differ in the process of food reduction between different foods, and how different salivary flow rates affect bolus-making capability during chewing in healthy humans. Ten healthy adult males participated. Electromyographic (EMG) recordings were obtained in the Mas and Hyoid muscles, and 15 g steamed rice and rice cake were prepared as test foods. In the ingestion test, the subjects were asked to eat each food in their usual manner. The chewing duration, number of chewing cycles before the first swallow, Mas and Hyoid EMG activity, and chewing cycle time were compared between the foods. The chewing duration was divided into three substages: early, middle, and late; chewing cycle time and EMG activity per chewing cycle of each substage were compared between the foods and among the substages. In the spitting test, the rheological property of the bolus at the end of each substage was compared between the foods and among the substages. Finally, stimulated salivary flow rate was measured and the relationships between the salivary flow rate and chewing duration, EMG activity, changes in the physical properties, and EMG activity were investigated. There were significant differences in the chewing duration and number of chewing cycles between the foods with similar hardness, but not in the chewing cycle time. The Mas and Hyoid EMG activity per chewing cycle for the rice cake was significantly greater than for steamed rice throughout the recording periods. While the Mas activity did not change among the substages during chewing, the Hyoid EMG activity decreased as chewing progressed. Chewing cycle time also gradually decreased as chewing progressed. The hardness of both foods initially increased, then gradually decreased back to baseline. Adhesiveness of the rice cake initially increased, and did not fall throughout the recording period; adhesiveness did not significantly change for the steamed rice. Cohesiveness barely changed for the two foods during chewing, but was significantly greater for the rice cake than for steamed rice. Finally, a correlation between the stimulated salivary flow rate and chewing performance was noted only in change in Mas EMG activity. The current results demonstrate that the Mas and Hyoid muscle activity changed as chewing progressed, and was affected by hardness, adhesiveness, and cohesiveness. Salivary flow rate may affect the changes in Mas activity in the process of bolus formation.
内容記述
内容記述タイプ Other
内容記述 学位の種類: 博士(歯学). 報告番号: 甲第4073号. 学位記番号: 新大院博(歯)甲第333号. 学位授与年月日: 平成27年9月24日
書誌情報 p. 1-28, 発行日 2015-09-24
出版者
出版者 新潟大学
著者版フラグ
値 ETD
学位名
学位名 博士(歯学)
学位授与機関
学位授与機関名
学位授与機関名 新潟大学
学位授与年月日
学位授与年月日 2015-09-24
学位授与番号
学位授与番号 13101甲第4073号
学位記番号
内容記述タイプ Other
内容記述 新大院博(歯)甲第333号
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