Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry, 4-1, Seiryo-machi, Aoba-ku, Sendai, Miyagi, 980-8575, Japan.
Dysphagia. 2024 Jun;39(3):398-406. doi: 10.1007/s00455-023-10621-x. Epub 2023 Sep 26.
The risk of dysphagia and/or aspiration is determined using screening tests, such as the repeated saliva swallowing test and modified water swallowing test, which evaluate cued swallowing. However, humans masticate and swallow foods with various consistencies, forms, and amounts, without conscious awareness. Therefore, this study aimed to examine the difference in the behavior of masticatory and swallowing muscles during spontaneous versus cued swallowing through a series of mastication and swallowing processes by evaluating surface electromyogram (sEMG) signals. The effect of the consistency and amount of food on the behavior of these muscles was also investigated. The sEMG recordings of the masseter muscles and anterior belly of the digastric muscle for 12 subjects, and genioglossus muscle for 5 subjects were obtained. The genioglossus activity was recorded using custom-made ball electrodes. The test foods were cookies and tofu, in amounts of 2 g and 4 g. The normalized muscle activity (integrated EMG), duration of the muscle activity, initial activation timepoint of each muscle, and total duration of swallowing were compared among four conditions. The activity of each muscle was significantly higher during the swallowing of cookies than tofu, for 4 g vs 2 g, and for cued versus spontaneous swallowing. The duration of each muscle activity, initial activation timepoint, and total duration of swallowing were significantly longer for cookies versus tofu, for 4 g vs 2 g, and for spontaneous versus cued swallowing. These results suggest that the behavior of the masticatory and swallowing muscles is affected by cued swallowing and by the consistency and amount of food.
吞咽困难和/或误吸的风险是通过使用筛查测试来确定的，例如反复唾液吞咽测试和改良饮水吞咽测试，这些测试评估提示性吞咽。然而，人类在无意识的情况下，用各种稠度、形状和量的食物进行咀嚼和吞咽。因此，本研究旨在通过一系列咀嚼和吞咽过程，评估表面肌电图（sEMG）信号，来检查在自主吞咽和提示性吞咽时咀嚼和吞咽肌肉行为的差异。还研究了食物的稠度和量对这些肌肉行为的影响。对 12 名受试者的咀嚼肌和二腹肌前腹以及 5 名受试者的颏舌骨肌进行了 sEMG 记录。颏舌骨肌的活动使用定制的球电极进行记录。测试食物是饼干和豆腐，量分别为 2 克和 4 克。在四种情况下比较了正常化肌肉活动（积分 EMG）、肌肉活动持续时间、每个肌肉的初始激活时间点和吞咽总持续时间。与豆腐相比，咀嚼饼干时各肌肉的活动明显更高，4 克比 2 克，提示性吞咽比自主吞咽。与豆腐相比，饼干时各肌肉活动的持续时间、初始激活时间点和吞咽总持续时间明显更长，4 克比 2 克，自主吞咽比提示性吞咽。这些结果表明，咀嚼和吞咽肌肉的行为受提示性吞咽以及食物的稠度和量的影响。
