Ochiai Yuto, Ita Reiko, Ono Kazhihiro, Tsujimura Takanori, Magara Jin, Inoue Makoto
Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.
Division of Oral Science for Health Promotion, Department of Oral Health and Welfare, Niigata University Graduate School of Medical and Dental Sciences, Niigata, Japan.
J Oral Rehabil. 2025 Sep;52(9):1461-1473. doi: 10.1111/joor.13987. Epub 2025 May 14.
Solid foods mix with saliva during mastication to form a bolus. The water content of the food bolus and lubrication in the oral cavity are critical factors that determine the dynamics of the masticatory muscles. Among other factors, fat is believed to affect masticatory behaviour by lubricating foods.
The effects of artificially induced hyposalivation on masticatory behaviour and bolus properties were investigated using bread with varying water content and spreads to evaluate how these properties affect masticatory behaviour with hyposalivation.
Twenty healthy volunteers were instructed to eat bread with and without spreads. Before and after atropine administration, electromyographic activity was recorded in the masseter, suprahyoid and infrahyoid muscles. Masticatory movements and bolus properties were compared between breads, oral cavity conditions and spreads.
Hyposalivation directly affected mastication behaviour only for dry bread, with masticatory duration and cycle time, and suprahyoid muscle activity increasing. These effects were primarily observed during the middle and late stages of mastication, particularly in the absence of spreads. The effect of spreads was significant only on dry bread with hyposalivation, decreasing masticatory cycle time and masseter and suprahyoid activity at the middle-to-late stage. Hyposalivation decreased the water content and increased the hardness of the bolus in dry bread, both with and without spreads.
Bolus formation and transport during the mastication of dry bread are interrupted by hyposalivation. The addition of spreads can compensate for the affected masticatory movements without significant changes in bolus properties.
固体食物在咀嚼过程中与唾液混合形成食团。食团的含水量和口腔内的润滑作用是决定咀嚼肌运动的关键因素。除其他因素外，脂肪被认为通过润滑食物来影响咀嚼行为。
使用不同含水量的面包和涂抹酱，研究人工诱导的唾液分泌减少对咀嚼行为和食团特性的影响，以评估这些特性如何影响唾液分泌减少时的咀嚼行为。
20名健康志愿者被要求食用有或没有涂抹酱的面包。在给予阿托品前后，记录咬肌、舌骨上肌和舌骨下肌的肌电活动。比较不同面包、口腔状况和涂抹酱之间的咀嚼运动和食团特性。
唾液分泌减少仅对干面包的咀嚼行为有直接影响，咀嚼持续时间和周期时间增加，舌骨上肌活动增强。这些影响主要在咀嚼的中晚期观察到，尤其是在没有涂抹酱的情况下。涂抹酱的影响仅对唾液分泌减少的干面包有显著作用，可缩短咀嚼周期时间，并降低中晚期咬肌和舌骨上肌的活动。唾液分泌减少会降低干面包（无论有无涂抹酱）食团的含水量并增加其硬度。
唾液分泌减少会干扰干面包咀嚼过程中的食团形成和运输。添加涂抹酱可以补偿受影响的咀嚼运动，而食团特性无显著变化。
