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At least 541 records · Page 30Linked to original sources
PubMed1985

The effect of new complete dentures on mastication and dietary intake.

Masticatory efficiency, the subjective experience of masticatory performance, and dietary intake were measured for 43 subjects who were provided with new complete dentures. The subjects were tested on three occasions: with the old complete dentures, with the new complete dentures when free from symptoms, and with the new dentures about 4 months after insertion. Masticatory efficiency and the subjective experience of masticatory performance increased significantly when the subjects were provided with new dentures, but no changes were found in the dietary intake. With the new dentures the masticatory efficiency and the subjective experience of masticatory performance were correlated to each other.

Aged↗
PubMed1985

The effect of removable partial dentures on mastication and dietary intake.

Masticatory efficiency, the subjective experience of masticatory performance, and dietary intake were evaluated in 19 subjects who were treated with a removable partial denture in the lower jaw. The subjects were tested on three occasions: before treatment, with the dentures when free from symptoms, and about 4 months after the dentures were inserted. Masticatory efficiency and the subjective experience of masticatory performance increased significantly after the subjects were provided with the dentures, but no changes were found in the dietary intake.

Adult↗
PubMed1983

Mastication and rumination in relation to body size of cattle.

Effect of body size on number of minutes per kilogram cell wall constituents spent chewing during eating and ruminating was studied in a total of 59 mature animals including 18 Holstein cows, 12 Jersey cows, 6 Ayrshire cows, 11 Guernsey cows, and 12 steers. Larger animals were more efficient chewers, spending less time chewing per kilogram of ingested cell wall constituents. Body size accounted for 52% and differences of intake of cell wall constituents accounted for an additional 22% of variability of chewing time. Neither breed nor ambient temperature contributed significantly to explaining the variability. Size of fecal particles and amount of each size did not differ significantly for different body sizes. These results suggest that acceptability of particles to the reticulo-omasal orifice was not different for different body sizes. Correlation was nil between body size and speed of chewing.

Animals↗
PubMed1992

Dietary fiber and milk yield, mastication, digestion, and the rate of passage in goats fed alfalfa hay.

Two experiments were conducted to study the effect of intake of fiber on productive performance of high producing dairy goats during early to midlactation. Four dietary treatments were isonitrogenous and consisted of combinations of chopped alfalfa hay and concentrate, yielding 14, 18, 22, and 26% ADF. In Experiment 1, 40 multiparous Alpine does were used in a completely randomized block design. Milk fat content and total chewing time increased, and milk yield tended to decrease, as dietary ADF intake increased. Chewing efficiency [min/(g x kg BW.75)] for DM decreased, whereas that for ADF increased as ADF intake increased. Prediction equations were the following: milk fat yield, g/d = 115.78 - .128 x ADF intake, g/d + .00021 X (ADF intake)2 (r = .55); total chewing time, min/d = 345.33 + .32 x ADF intake, g/d (r = .60). In Experiment 2, 20 does were used in a completely randomized design. Apparent digestibilities of DM and energy decreased as dietary ADF intake increased. Rumen turnover rate and transit time of liquid were affected by ADF intake. Transit time of hay decreased as ADF intake increased. Intake of ADF affected pH and ammonia, acetate, and butyrate concentrations in the rumen. Acetate to propionate ration increased with ADF intake. No apparent trends were observed in whole blood beta-hydroxybutyrate or in plasma NEFA concentrations related to ADF intake. It appeared that DMI and milk fat yield leveled at 22% ADF or 43% NDF. For lactating dairy goats producing more than 3.5 kg/d of milk, calculated fat output reached a plateau when they consumed 587 g/d of ADF and spent 512 min/d chewing.

3-Hydroxybutyric Acid↗
PubMed1994

[Reflex response of temporal muscle induced by mechanical stimulation to periodontal ligament--in the lateral jaw movement during mastication].

In order to investigate the role of periodontal sensation in the regulation of human masticatory movement, particularly during lateral jaw movement from the working side to the intercuspal position, the responses of 8 motor units of contralateral temporal muscle (CTM) from 6 subjects to mechanical stimulation of the maxillary canine on the working side were analysed. The results were as follows: 1. The tonic response of the CTM to tonic mechanical stimulation of the maxillary canine on the working side was observed. The CTM responded much more clearly than the ipsilateral temporal muscle did. 2. After the periodontal sensation was blocked by 2% xylocaine, the CTM gradually showed less response. Therefore, it was proven that the periodontal sensation induced this CTM response. 3. When the load exceeded approximately 200 gf, the response of the motor unit (RMU) in the CTM to the loads reached its maximum response level. The tendency observed was that the more the background activity increased, the more the RMU to the loads decreased. 4. In normal occlusion, D1 stimulation had more effect on the RMU to the direction of mechanical stimulation than that of D2 stimulation. 5. When the maxillary canine in the cross-bite position was stimulated, the RMU to the direction of mechanical stimulation showed an opposite response pattern to that of normal occlusion. It suggested that malocclusion was one of the factors which influenced the RMU pattern of the CTM.

Adult↗
PubMed1976

[Masticatory force--mastication pressure--loading capacity].

The loading capacity of teeth is determined by various factors. Apart from size and quality of the surfaces to which force is transmitted, the shape of the root and how far it is inserted are especially important. It was found that primarily teeth with cylindrical roots can accept greater masticatory forces than teeth with tapered roots and react to a considerably smaller extent if the root is not deeply inserted. If the force applies outside the longitudinal axis running through the center of gravity, the loading capacity decreases with increasing distance.

Bicuspid↗
PubMed1995

[Between biting and swallowing. Physiology of mastication].

Masticatory movements in man are almost cyclic and mainly vertical. The precise movements depend on many factors, such as the amount of food, its consistency and the morphology of the occlusal planes. In normal function chewing forces range from 10 to 50 N. For solid food the chewing performance can be characterized by determining the particle size of the comminuted food. Chewing movements and chewing forces result from a coordinated pattern of muscle activities. The basic pattern results from a central pattern generator in the brain stem. The control of the precise timing and intensity of the muscle activity necessary for commuting the food is a result of anticipation and of sensoric information from the masticatory system. During chewing the tongue plays an important role in transporting the food.

Bite Force↗
PubMed1995

[Role of saliva during mastication].

The chewing process is necessary to facilitate the digestion of food. For this process not only the grinding of the food by mechanical forces is of importance, but also the penetration of the food with saliva. This last process results in the formation of a smooth foodbolus that can be easily swallowed. In addition, the intimate contact between the fine ground food particles and the salivary digestive enzymes is a prerequisite for a rapid digestion. A high quality of saliva is an essential factor to protect the dental elements against attrition and, on the other hand, to promote the digestion process.

Digestion↗
PubMed1998

[Masticatory muscles. Part VII. Masticatory muscles and mastication. How do we get small pieces of food?].

One of the functions of the masticatory system is to prepare food for swallowing by crushing it into small pieces to be moistened with saliva. The degree of fragmentation of the food particles depends on factors like the chewing force generated by the closer muscles, the jaw movement, and the morphological aspects of the teeth. The jaw movement is the result of a precise neuromuscular control of the various chewing muscles. Experimental research showed that the muscle activity needed to crush the food particles exists of two components: an anticipating component and a component evoked by the food resistance. The anticipating muscle activity is observed only if food resistance is expected. The muscle activity evoked by the food starts on average 25 ms after food contact. The amount of peripherally induced muscle activity linearly increases as a function of the food resistance. This part of the muscle activity is controlled by sensory information of the masticatory system.

Bite Force↗