To elucidate the effects of food character on chewing patterns in humans, the electromyographic activity (EMG) of the chewing muscles and also the jaw movements were recorded in twenty-nine young subjects during ordinary chewing of five different foods. The results obtained were as follows. (a) The harder food materials showed a higher amplitude of the masseter EMG than the softer ones. (b) Concerning the number of chewing strokes and the elapse of time until the last swallowing action, subjects could be divided into two groups. (i) In the first major group, the number of chewing strokes and chewing time until the last swallowing action increased following increase of hardness of the food. This suggests that chewing force and chewing movements may be strongly influenced by the texture of food, especially its hardness. Further, the degree of pulverization of eating materials appears to be the major factor in controlling the swallowing action. (ii) In the second minor group, the chewing strokes and the chewing time were less influenced by the hardness of food. Here, a certain number of chewing strokes could be stimulating the swallowing centre in the brain and so induce swallowing, regardless of the degree of pulverization of the food.

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Bilateral trigeminal deafferentation was performed in the rabbit in order to assess the role of orofacial inputs in regulation of the pattern of jaw movements during chewing. After bilateral combined section of the maxillary and inferior alveolar nerves, the animals did not eat food by themselves in the first postoperative week. However, they could chew and swallow when food was inserted into the mouth by an experimenter. The pattern of jaw movements and associated EMG activities of masticatory muscles during chewing were modulated remarkably by deafferentation. These modifications include 1) decrease in the horizontal excursions of the mandible at the power phase, 2) decrease in the maximum gape, 3) insufficient occlusion at the power phase (or increase in the minimum gape), 4) irregular patterns of jaw movements, 5) facilitation of the chewing rate, 6) increase in the number of chewing cycles in a masticatory sequence (the process from acceptance of food to swallowing), and 7) decrease in jaw-closing muscle activities. The findings indicate that deafferentation of the trigeminal sensory branches reduced masticatory force. On the other hand, no significant change was seen in the animals with disruption of cutaneous sensations of the face due to bilateral section of the infraorbital and mental nerves. Intraoral sensations rather than extraoral sensations may thus be important for regulation of masticatory force and jaw movements during chewing. Jaw movements during chewing were also analyzed in the animals with either bilateral ablation of the cortical masticatory area (CMA) or bilateral lesion of the ventral posteromedial nucleus (VPM) of the thalamus in order to examine whether profound effects of trigeminal deafferentation are produced via the transcortical loop. The animals with lesion of either the CMA or VPM demonstrated disturbances in feeding behavior, including the dropping of ingested food from the mouth, elongation of a masticatory process, reduction in the chewing efficiency, etc. However, the pattern of jaw movements during chewing were essentially similar to that in the preoperative period. These results do not necessarily deny a contribution of the CMA to regulation of jaw movements but suggest that the transcortical feedback loop via the CMA and thalamic VPM nucleus would not primarily be responsible for pattern formation of jaw movements during chewing in the rabbit. Probably, the sensory feedback via the transcortical loop may indirectly facilitate activities of the brain stem CPG, which facilitates the chewing rhythm or enables masticatory sequences to be conducted smoothly.

The responses of 111 cortical neurons to the four classical taste stimuli (sucrose, NaCl, HCl, and quinine HCl) applied to the anterior part of the tongue were recorded extracellularly in lightly anesthetized rats. Basic response properties of these cortical taste neurons were analyzed. The location of 88 of 111 neurons were histologically identified. They were distributed from anterodorsal to posteroventral direction in the insular cortex just dorsal to the rhinal sulcus and ventral to the somatic sensory area I. The receptive fields of 17 cortical neurons were examined. Most (94%) of the neurons had a narrow focus on the ipsilateral, contralateral, or bilateral sides of the tongue surface. Half of the foci were surrounded by a less-sensitive receptive field of relatively wide size. No apparent relationship was detected between the location of the cortical neurons and the site or extent of the receptive fields of those neurons, indicating a lack of topographical organization in the cortical gustatory area. The mean rate of the spontaneous discharges was 7.1 impulses/3 s, which is about 3 times larger than that in a first-order taste nerve (chorda tympani). The statistically significant difference of spontaneous discharges among response types of cortical neurons was observed only between the neurons responding in an excitatory manner to only one or two kinds of basic stimuli (6.2 impulses/3 s) and the neurons responding in an inhibitory manner to more than three kinds of taste stimuli (14.2 impulses/3 s). When the net responses (spontaneous rate subtracted) to each of the four tastes were compared with the spontaneous discharges in each neuron, the magnitude of spontaneous discharges was significantly negatively correlated with the net response to sucrose. This fact indicates that a neuron with a larger spontaneous discharge rate has a tendency to respond less to sucrose. Response characteristics of cortical taste neurons were quite distinct from those of the first-order taste neurons in the following respects: 1) a decrease in the average evoked discharge rate, which resulted in a small signal-to-noise ratio; 2) a tendency toward equalization of effectiveness of the four basic taste stimuli; 3) about 27% of the neurons decreased their firing rate during the first 3 s after the onset of taste stimulation; and 4) no clear initial phasic response, with a fluctuation in impulse discharges in some neurons.(ABSTRACT TRUNCATED AT 400 WORDS)