Biomechanics of human tongue movement during bolus compression and swallowing

Hayashi, Hirokazu; Hori, Kazuhiro; Taniguchi, Hisanori; Nakamura, Yuki; Tsujimura, Takanori; Ono, Takahiro; Inoue, Makoto

doi:10.2334/josnusd.55.191

Cited by 30 publications

(23 citation statements)

References 32 publications

(33 reference statements)

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“…Hard and dry foods require a greater number of both types of chewing cycles, as reported previously (Engelen, Fontijn-Tekamp & van der Bilt, 2005; Steele et al, 2015). The number of St2Tr cycles also varied among food types, consistent with the findings of Hayashi et al (2013), who studied tongue “squeezing” (similar to St2Tr) using pressure sensors on the palate. They found that, excluding swallows, the number of squeezes was greater for hard than for soft food.…”

Section: Discussionsupporting

confidence: 82%

“…The area of the tongue–palate contact then expands from the front to the back, “squeezing” the food posteriorly, as a finger squeezes toothpaste from a tube (Palmer, 1998). This squeezing action by the tongue is similar to that described in the oral propulsive stage of swallowing (Hayashi et al, 2013; Hiiemae & Palmer, 2003). As St2Tr continues, the bolus is squeezed through the fauces into the pharynx.…”

Section: Introductionsupporting

confidence: 77%

“…Although St2Tr is considered normal behavior while consuming solid foods (Jean, 2001; Kahrilas, Dodds, Dent, Logemann & Shaker, 1988; Palmer, 1998; Palmer, Hiiemae, Matsuo & Haishima, 2007; Saitoh, 2007), the neural control of St2Tr and its relationship to food has received limited attention (Hayashi et al, 2013; Inokuchi et al, 2014; Mikushi et al, 2014; Palmer et al, 2007; Taniguchi et al, 2013). …”

Section: Introductionmentioning

confidence: 99%

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Food transit duration is associated with the number of stage II transport cycles when eating solid food

Hiraoka

Palmer

Brodsky

et al. 2017

Archives of Oral Biology

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Objective When eating solids, stage II transport (St2Tr) propels triturated food into the pharynx for bolus formation and storage before swallowing. Although the existence of St2Tr is acknowledged, the reason for its existence remains unclear. Understanding it may facilitate development of food appropriate for individuals with dysphagia. The purpose of this study was to explore how measures of duration of eating and swallowing affect the number of St2Tr cycles. Design Videofluorography was performed on 13 healthy subjects eating 6-g squares of banana, tofu, and cookies. Measurements included the number of St2Tr cycles, duration of processing (from food entering the mouth to onset of swallowing), pre-upper esophageal sphincter (UES) transit duration (from onset of swallowing to onset of UES transit), UES transit duration (leading edge to trailing edge passing the UES), and total sequence duration (from onset of swallowing to terminal swallow). Principal component (PC) analysis was used to identify factors affecting the number of St2Tr cycles. Analysis of covariance was performed using the 1st PC as an independent variable for predicting the number of St2Tr cycles. Results All four duration measures were significantly positively correlated with the number of St2Tr cycles. Analysis revealed two orthogonal PCs with variable loading. The 1st PC was a function of the timing variables. The 2nd PC was a function of the number of swallows. Conclusions The number of St2Tr cycles was associated with measures of food transit duration and was greater with harder foods before processing and more viscous foods just before swallowing.

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Section: Discussionsupporting

confidence: 82%

Section: Introductionsupporting

confidence: 77%

Section: Introductionmentioning

confidence: 99%

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Food transit duration is associated with the number of stage II transport cycles when eating solid food

Hiraoka

Palmer

Brodsky

et al. 2017

Archives of Oral Biology

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“…Table 1 shows the mean values and correlations of each parameter related to food intake. The total intake time was 367.1 ± 132.1 s (149-704 s), and the number of mouthfuls was 23.5 ± 5.0 (17)(18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36). The mouthful weight was 12.1 ± 2.4 g (7.5-16.2 g), and the intake interval was 15.1 ± 5.1 s (7.8-25.7 s).…”

Section: Statisticsmentioning

confidence: 99%

“…Multiple stomatognathic organs are involved in this complex process. In previous studies, various approaches have been used to evaluate feeding behavior in terms of stomatognathic functions: surface electromyography [27,28]; videofluoroscopy [29][30][31]; videoendoscopy [32,33]; ultrasonography [34,35]; and two-and threedimensional motion analysis systems [36]. However, only some steps in this activity have been analyzed, and investigations did not include all the steps in eating.…”

Section: Introductionmentioning

confidence: 99%

Oral feeding behavior during a whole meal

Murakami¹,

Nakamura²,

Nakajima³

et al. 2017

Dent Oral Craniofac Res

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Eating is an instinctive behavior and a fundamental oral function for energy intake. However, the changes in the variables involved in intake volume and timedependent changes during a meal have yet to be sufficiently clarified. This study aimed to elucidate the changes in normal food intake behavior during a meal. We recruited 20 healthy females with normal body mass index. Food intake behavior and intake volume were recorded using a three-dimensional motion capture system and electric weighing instrument. We applied multilevel model analysis to describe fitting curves of the variables related to food intake. Correlations of these variables were also estimated. We described time-dependent statistically significant polynomial curves of variables during a meal. The mouthful weight and intake interval were not constant throughout the meal. The mouthful weight was larger at the beginning of the meal than at the end; the intake interval was the shortest at the start of a meal; it gradually increased until the 80% point. Most of the variables were statistically and strongly correlated with one another. The total intake time had a significantly high positive correlation with the number of mouthfuls, mouthful weight, intake interval, total chewing number, and mouthful chewing number; the total intake time had a significantly negative correlation with mouthful weight. We established that in the healthy subjects, food intake behavior changed according to the consumed volume and with time. A small mouthful weight leads to a large number of mouthfuls, thereby extending the mealtime. These findings may be helpful in assessing eating behaviors toward proposing a behavioral strategy to control meal durations and eating rates.

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Role of tongue pressure production in oropharyngeal swallow biomechanics

et al. 2013

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The tongue is important for orofacial movements, including swallowing. Although numerous studies have focused on tongue pressure against the palate, its physiological role has not been fully evaluated. The tongue pressure generation may have the temporal coordination with the swallowing relational organs. The aim of this study was to clarify the physiological mechanisms of tongue pressure and to investigate the temporal relationship among tongue pressure, supra-hyoid muscle activity, and videofluorographic (VF) images during swallowing. Fifteen healthy young subjects participated. Tongue pressure measured using a sensor sheet with five channels, electromyographic EMG, and VF was recorded synchronously during 4-ml barium swallowing. Swallowing behavior in VF images with and without the sensor sheet was compared. Furthermore, the temporal relationship between events measured from tongue pressure, EMG, and VF was evaluated. Swallowing behavior on VF images was not affected by placement of the sensor sheet. Tongue pressure at the posterio-lateral point of the hard palate tended to have biphasic peaks. Tongue pressure production with a monophasic pattern appeared during the same period as the second peak in the biphasic pattern. The onset of tongue pressure was later than the start of hyoid movement and onset of EMG, and offset was observed between the hyoid at the up-forward position and reposition. Onset of tongue pressure at the anterior area was correlated with the start of slight hyoid elevation. Offset of tongue pressure at the posterio-lateral points was strongly time locked with the hyoid at the up-forward position. The present results suggested the temporal coordination of tongue pressure generation with the swallowing-related organs. That is, the tongue pressure was produced for bolus propulsion, and was closely related to hyoid movement temporally during swallowing. These results may contribute to clarify the clinical state with the disorder of tongue kinetics.

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Biomechanics of human tongue movement during bolus compression and swallowing

Cited by 30 publications

References 32 publications

Food transit duration is associated with the number of stage II transport cycles when eating solid food

Food transit duration is associated with the number of stage II transport cycles when eating solid food

Oral feeding behavior during a whole meal

Role of tongue pressure production in oropharyngeal swallow biomechanics

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