Interactive relationship between the mechanical properties of food and the human response during the first bite

Archives of Oral Biology

Volumn 52, Issue 5, 2007, Pages 455-464

  Dan, Haruka ^a   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Bite force; Multiple point sheet sensor (MSS); Sensory evaluation; Texture; Viscoelasticity

Indexed keywords

ADAPTATION; ADULT; ARTICLE; BIOMECHANICS; CHEESE; CLASSIFICATION; ELASTICITY; FEMALE; FLOW KINETICS; FOOD; HARDNESS; HUMAN; MALE; MASTICATION; MASTICATORY MUSCLE; MECHANICAL STRESS; MOLAR TOOTH; MOUTH AND TEETH; PHYSIOLOGY; PRESSURE; TIME; TOUCH; VISCOSITY;

ADAPTATION, PHYSIOLOGICAL; ADULT; BIOMECHANICS; BITE FORCE; CHEESE; ELASTICITY; FEMALE; FOOD; HARDNESS; HUMANS; MALE; MASTICATION; MASTICATORY MUSCLES; MOLAR; PRESSURE; RHEOLOGY; STOMATOGNATHIC SYSTEM; STRESS, MECHANICAL; TIME FACTORS; TOUCH; VISCOSITY;

EID: 33947120153     PISSN: 00039969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.archoralbio.2006.11.005     Document Type: Article

References (47)

1. Yamada Y., Yamamura K., and Inoue M. Coordination of cranial motoneurons during mastication. Respir Physiol Neurobiol 147 (2005) 177-189
2. Woda A., Foster K., Mishellany A., and Peyron M.A. Adaptation of healthy mastication to factors pertaining to the individual or to the food. Physiol Behav 89 (2006) 28-35
3. van der Bilt A., Weijnen F.G., Ottenhoff F.A., van der Glas H.W., and Bosman F. The role of sensory information in the control of rhythmic open-close movements in humans. J Dent Res 74 (1995) 1658-1664
4. Peyron A., Lassauzay C., and Woda A. Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods. Exp Brain Res 142 (2002) 41-51
5. Lassauzay C., Peyron M.-A., Albuisson E., Dransfield E., and Woda A. Variability of the masticatory process during chewing of elastic model foods. Eur J Oral Sci 108 (2000) 484-492
6. Komuro A., Masuda Y., Iwata K., Kobayashi M., Kato T., Hidaka O., et al. Influence of food thickness and hardness on possible feed-forward control of the masseteric muscle activity in the anesthetized rabbit. Neurosci Res 39 (2001) 21-29
7. Ottenhoff F.A., van der Bilt A., van der Glas H.W., and Bosman F. Peripherally induced and anticipating elevator muscle activity during simulated chewing in humans. J Neurophysiol 67 (1992) 75-83
8. de Wijk R.A., Wulfert F., and Prinz J.F. Oral processing assessed by M-Mode ultrasound imaging varies with food attribute. Physiol Behav 89 (2006) 15-21
9. Mioche L., and Martin J.-F. Training and sensory judgment effects on mastication as studied by electromyography. J Food Sci 63 (1998) 1-5
10. Johnsen S.E., and Trulsson M. Encoding of amplitude and rate of tooth loads by human periodontal afferents from premolar and molar teeth. J Neurophysiol 93 (2005) 1889-1897
11. Hidaka O., Morimoto T., Masuda Y., Kato T., Matsuo R., Inoue T., et al. Regulation of masticatory force during cortically induced rhythmic jaw movements in the anesthetized rabbit. J Neurophysiol 77 (1997) 3168-3179
12. Abbink J.H., van der Bilt A., Bosman F., van der Glas H.W., Erkelens C.J., and Klaassen M.F. Comparison of external load compensation during rhythmic arm movements and rhythmic jaw movements in humans. J Neurophysiol 82 (1999) 1209-1217
13. Lucas P.W. Dental functional morphology: how teeth work (2004), Cambridge University Press, Cambridge p. 355
14. Nagashima T., Slager G.E., Otten E., Broekhuijsen M.L., and van Willigen J.D. Impact velocities of the teeth after a sudden unloading at various initial bite forces, degrees of mouth opening, and distances of travel. J Dent Res 76 (1997) 1751-1759
15. Slager G.E., Otten E., van Eijden T.M., and van Willigen J.D. Mathematical model of the human jaw system simulating static biting and movements after unloading. J Neurophysiol 78 (1997) 3222-3233
16. Wilkinson C., Dijksterhuis G.B., and Minekus M. From food structure to texture. Trends Food Sci Technol 11 (2000) 442-450
17. Luyten H., van Vliet T., and Walstra P. Characterization of the consistency of Gouda cheese: rheological properties. Neth Milk Dairy 45 (1991) 33-53
18. Bourne M.C. Food texture and viscosity: concept and measurement. 2nd ed. (2002), Academic Press, San Diego p. 427
19. Lucey J.A., Johnson M.E., and Horne D.S. Invited review: perspectives on the basis of the rheology and texture properties of cheese. J Dairy Sci 86 (2003) 2725-2743
20. Charalambides M.N., and Williams J.G. A study of the influence of ageing on the mechanical properties of Cheddar cheese. J Mater Sci 30 (1995) 3959-3967
21. Lee C.-H., Imoto E.M., and Rha C. Evaluation of cheese texture. J Food Sci 43 (1978) 1600-1605
22. Gunasekaran S., and Ak M.M. Cheese rheology and texture (2003), CRC Press, Inc., Boca Raton p. 456
23. Bryant A., Ustunol Z., and Steffe J. Texture of Cheddar cheese as influenced by fat reduction. J Food Sci 60 (1995) 1216-1219 36
24. Hort J., and Le Grys G. Rheological models of cheddar cheese texture and their application to maturation. J Texture Stud 31 (2000) 1-24
25. Barrangou L.M., Drake M.A., Daubert C.R., and Foegeding E.A. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. J Texture Stud 37 (2006) 241-262
26. Dan H, Hayakawa F, Kohyama K. Modulation of biting profiles induced by sensory evaluation of cheese hardness with different definitions. Appetite, submitted for publication.
27. Meilgaard M., Civille G.V., and Carr B.T. Sensory evaluation techniques. 3rd ed. (1999), CRC Press, Inc., Boca Raton p. 387
28. Dan H., Azuma T., Hayakawa F., and Kohyama K. Measurement of bite force variables related to human discrimination of left-right hardness differences of silicone rubber samples placed between the incisors. Arch Oral Biol 50 (2005) 517-526
29. Maness W.L., Benjamin M., Podoloff R., Bobick A., and Golden R.F. Computerized occlusal analysis: a new technology. Quintessence Int 18 (1987) 287-292
30. Hunston M. Innovative thin-film pressure mapping sensors. Sensor Rev 22 (2002) 319-321
31. Kohyama K., Sakai T., Azuma T., Mizuguchi T., and Kimura I. Pressure distribution measurement in biting surimi gels with molars using a multiple-point sheet sensor. Biosci Biotechnol Biochem 65 (2001) 2597-2603
32. Luyten H., van Vliet T., and Walstra P. Characterization of the consistency of Gouda cheese: fracture properties. Neth Milk Dairy 45 (1991) 55-80
33. van der Bilt A., Engelen L., Pereira L.J., van der Glas H.W., and Abbink J.H. Oral physiology and mastication. Physiol Behav 89 (2006) 22-27
34. Ottenhoff F.A., van der Bilt A., van der Glas H.W., and Bosman F. Control of elevator muscle activity during simulated chewing with varying food resistance in humans. J Neurophysiol 68 (1992) 933-944
35. Turker K.S. Reflex control of human jaw muscles. Crit Rev Oral Biol Med 13 (2002) 85-104
36. Morimoto T., Hidaka O., Komuro A., Inoue T., and Nagashima T. Contribution of jaw muscle spindles to the control of mastication. In: Nakamura Y., and Sessle B.J. (Eds). Neurobiology of mastication - from molecular to system approach (1999), Elsevier, Amsterdam 201-212
37. Yashiro K., Fujii M., Hidaka O., and Takada K. Kinematic modeling of jaw-closing movement during food breakage. J Dent Res 80 (2001) 2030-2034
38. Lund J.P. Mastication and its control by the brain stem. Crit Rev Oral Biol Med 2 (1991) 33-64
39. Hiiemae K. Mechanisms of food reduction, transport and deglutition: how the texture of food affects feeding behavior. J Texture Stud 35 (2004) 171-200
40. Peyron M.A., Maskawi K., Woda A., Tanguay R., and Lund J.P. Effects of food texture and sample thickness on mandibular movement and hardness assessment during biting in man. J Dent Res 76 (1997) 789-795
41. Foster K.D., Woda A., and Peyron M.A. Effect of texture of plastic and elastic model foods on the parameters of mastication. J Neurophysiol 95 (2006) 3469-3479
42. Peyron M.-A., Mioche L., Renon P., and Abouelkaram S. Masticatory jaw movement recordings: a new method to investigate food texture. Food Qual Prefer 7 (1996) 229-237
43. Meullenet J.-F., Finney M.L., and Gaud M. Measurement of biting velocities, and predetermined and individual crosshead speed instrumental imitative tests for predicting cheese hardness. J Texture Stud 33 (2002) 45-58
44. Togashi M., Morita A., and Nakazawa F. Rhythmic and irregular movement of the first molar while eating foods with different textures. J Texture Stud 31 (2000) 257-271
45. Gibbs C.H., Lundeen H.C., Mahan P.E., and Fujimoto J. Chewing movements in relation to border movements at the first molar. J Prosthet Dent 46 (1981) 308-322
46. Miyawaki S., Ohkochi N., Kawakami T., and Sugimura M. Effect of food size on the movement of the mandibular first molars and condyles during deliberate unilateral mastication in humans. J Dent Res 79 (2000) 1525-1531
47. Suzuki A., Mima S., Nishigawa K., Shimizu T., and Bando E. A study on chewing movement in six degree-of freedom. Proc Jpn Soc Stomatognathic Funct 6 (1988) 15-24 [in Japanese]