Agarwal K R, Lucas P W
Dept. of Anatomy, University of Hong Kong, New Medical Complex, 1st Floor Laboratory Block, 21 Sesson Road, Hong Kong SAR, P R China.
Indian J Dent Res. 2002 Jul-Dec;13(3-4):125-34.
This review summerizes recent approaches to the physiology of the masticatory system in humans that aim to understand how the process is influenced by the material properties of foods. The centerpiece is a group of experiments that show that the rate of breakdown of food in human mastification depends principally on the combination of two mechanical properties of foods: toughness(R) and modulus of elasticity (E). Two mechanical indices are constructed from these properties: the square root of their product, (ER)0.5, is predicted to explain the resistance to an incisal bite, while the square root of their ratio, (R/E)0.5 is predicted to control the rate of fragmentation during a postcanie bite. Evidence for the latter is reviewed, which also appears to modulate the activity of jaw closing muscles and the extent of lateral mandibular movement during mastication. These studies provide a quantified link between the food stimulus and the physiological response of the mastiatory system for which we know of no parallel. Attempts to extend this analysis have been made by psychophysical investigations of food texture. These support some sensitivity to the mechanical index that we have identified, but are not conclusive. Finally, we provide a chart summarizing physiological responses to food texture that could interest dentists, food scientists and also those interested in the analysis of dentition and diet in mammals.
本综述总结了近期关于人类咀嚼系统生理学的研究方法，旨在了解该过程如何受到食物材料特性的影响。核心内容是一组实验，这些实验表明人类咀嚼过程中食物的分解速度主要取决于食物的两种机械特性：韧性（R）和弹性模量（E）。基于这些特性构建了两个机械指标：它们乘积的平方根（ER）0.5预计可解释对切牙咬合的阻力，而它们比值的平方根（R/E）0.5预计可控制犬齿后咬合期间的破碎速度。文中回顾了支持后者的证据，该证据似乎还能调节咀嚼过程中咬肌的活动以及下颌侧向运动的程度。这些研究在食物刺激与咀嚼系统的生理反应之间建立了量化联系，据我们所知尚无类似情况。通过对食物质地的心理物理学研究尝试扩展这一分析。这些研究支持了对我们所确定的机械指标的某种敏感性，但并不具有决定性。最后，我们提供了一个图表，总结了对食物质地的生理反应，这可能会引起牙医、食品科学家以及对哺乳动物牙列和饮食分析感兴趣的人的关注。
