Airflow receptors in the lip and buccal mucosa

Furusawa, Kiyofumi; Yamaoka, Minoru; Ichikawa, Norihiko; Kumai, Toshifumi

doi:10.1016/0361-9230(92)90010-u

Cited by 14 publications

(5 citation statements)

References 7 publications

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“…SA afferents, particularly the type II units, have been shown particularly attune to signaling proprioceptive information of importance for motor control (Johansson et al . 1988a; Edin and Abbs 1991; Furusawa et al . 1992).…”

mentioning

confidence: 99%

A Comprehensive Approach to Understanding Textural Properties of Semi‐ and Soft‐solid Foods

Foegeding

Daubert

Drake

et al. 2011

Journal of Texture Studies

132

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Foods such as starch‐ or gelatine‐based desserts, cheese, and processed meats are considered semi‐solid or soft‐solid, viscoelastic materials. Oral processing of these foods starts with either biting a portion from a larger piece or placing a piece in the mouth. Specific textural elements of a food are evaluated by descriptive sensory analysis; however, the time and costs of sensory analysis have motivated the empirical development of mechanical tests that correlate with sensory analysis of texture. While food scientists were evaluating mechanical properties to understand subjective texture, material scientists were developing rheological and fracture‐mechanics approaches to understand material properties in general. Still another group of scientists have focused on the biological mechanisms involved in mastication, oral processing and oral sensation. Understanding the integration of physical, physiological and psychophysical elements of soft‐solid food texture is a relative new area of research and therefore the current understanding of this multidisciplinary approach will be reviewed. PRACTICAL APPLICATIONS Food texture is one of the key properties consumers evaluate when determining food quality and acceptability. Changing composition, such as decreasing fat content, is often associated with undesirable changes in texture. This article discusses the interrelationships among physical, physiological and psychophysical elements of soft‐solid food texture. If we could learn how food structure elicits a specific textural response, then a variety of molecules could be used to generate a specific structure and deliver the same texture but with different health implications.

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mentioning

confidence: 99%

A Comprehensive Approach to Understanding Textural Properties of Semi‐ and Soft‐solid Foods

Foegeding

Daubert

Drake

et al. 2011

Journal of Texture Studies

132

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show abstract

“…As noted earlier, it has been postulated that mechanoreceptors sensitive to levels of air pressure and airflow comparable to those produced in speech may reside within the lips, the buccal mucosa as well as in the larynx and subglottally [6,18]. While the mean DL value (across all three standards) for the open tube condition was slightly lower (x = 0.76 cm H 2 O) than the mean DL value for the closed condition (x = 0.86 cm H 2 O), this difference was not statistically significant (p 1 0.05).…”

Section: Discussionmentioning

confidence: 99%

“…However, these authors did not investigate subjects' ability to monitor self-generated changes in intraoral air pressure under conditions approximating fricative production in which there would be an opening in the system resulting in a continuous expiratory breath stream. It has been postulated that mechanoreceptors sensitive to levels of air pressure and airflow comparable to those produced in speech may be located within the lips and buccal mucosa [6,18]. It also has been postulated by Sant' Ambrogio et al [4] that laryngeal receptors and subglottal mechanoreceptors may be sensitive to air pressure and airflow.…”

Section: Introductionmentioning

confidence: 99%

“…He suggested that it is likely that a speaker automatically presents the tension of his/her larynx to a level based on past experiences which has resulted in the production of the desired sound. Others have found receptors sensitive to changes in the aerodynamic environment in the trachea [3], larynx [3,4], nasopharynx [5], and the oral cavity [6].…”

Section: Introductionmentioning

confidence: 99%

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Intraoral Air Pressure Discrimination under Conditions of Partial and Complete Resistance

Williams

Brown²,

Payne³

et al. 2001

Folia Phoniatr Logop

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This study assessed a sample of normal-speaking individuals’ ability to discriminate differences in their self-generated intraoral air pressures. Two conditions were employed: (1) open tube in which subjects had to sustain an expiratory breath stream to maintain the target pressure, and (2) closed tube in which there was complete resistance to the subjects’ breath stream. Analysis of variance revealed no significant difference (p > 0.05) in subjects’ ability to discriminate differences in their self-generated intraoral air pressure as a function of open or closed tube conditions. However, subjects’ discrimination scores significantly increased (p < 0.05) as the standard pressure was increased.

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“…l . 4 At resistance levels of 3.5-4.0 cm H 2 0IL/s (approximately 0.34-0.39 Pa!cm 3 /s), individuals appear to sense the presence of impairment and switch to oral-nasal breathing. 5 ,?…”

mentioning

confidence: 99%

Perceptual and Physiologic Effects of Histamine Challenge on Nasal Breathing

Lane

Drake

Warren

2000

American Journal of Rhinology

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The purpose of this study is to determine the effect of histamine-induced nasal congestion on nasal airflow and the perception of externally applied resistance to nasal breathing. Nasal cross-sectional area and nasal airflow during free breathing were measured in 15 adult subjects before and after histamine challenge. The threshold for perception of resistance to nasal breathing was determined using a dynamic perturbator device, with both free breathing and controlled nasal air-flow. The average threshold for perception of nasal resistance was 0.383 Pa/cm3/s at baseline. After histamine application, there was a significant decrease in nasal cross-sectional area (p = 0.0001), associated with a decrease in nasal airflow (r = 0.6). The average threshold of perception increased to 1.373 Pa/cm3/s (p < 0.0001). When nasal airflow was controlled at the baseline rate, the threshold of perception improved to 0.638 Pa/cm3/s (p = 0.024). These findings indicate that nasal congestion causes a reduction in both nasal airflow and the perception of resistance to nasal breathing. The ability to detect nasal airway impairment is improved with increased nasal airflow. An improved understanding of the physiology of the subjective perception of nasal patency may lead to innovative methods for the treatment of nasal obstruction.

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Airflow receptors in the lip and buccal mucosa

Cited by 14 publications

References 7 publications

A Comprehensive Approach to Understanding Textural Properties of Semi‐ and Soft‐solid Foods

A Comprehensive Approach to Understanding Textural Properties of Semi‐ and Soft‐solid Foods

Intraoral Air Pressure Discrimination under Conditions of Partial and Complete Resistance

Perceptual and Physiologic Effects of Histamine Challenge on Nasal Breathing

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