Effects of rehabilitation with complete dentures on bite force and electromyography of jaw and neck muscles and the correlation with occlusal vertical dimension

Caxias, Fernanda Pereira de; Túrcio, Karina Helga Leal; Neto, Clóvis Lamartine de Moraes Melo; Athayde, Flávia Regina Florencio de; Goiato, Marcelo Coelho

doi:10.1007/s00784-021-03783-1

Cited by 5 publications

(4 citation statements)

References 45 publications

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“…Therefore, some researchers have focused on finding other mechanisms that allow an understanding of the bite processes of people in a real environment. One of the alternatives is the study of Electromyographic (EMG) signals, which are produced by the nervous system so that the muscles involved during the chewing process react in a certain way producing electrical signals that can be measured ( Besomi et al , 2020 ; Pereira de Caxias et al , 2021 ). These signals are captured with an electromyograph, which integrates an instrumentation amplifier that captures and amplifies the EMG signal with the help of three reference electrodes ( Fang et al , 2020 ), measuring the activity of the jaw muscles and the coordination between them, as well as the movement of the jaw.…”

Section: Electromyographic Analysismentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

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Section: Electromyographic Analysismentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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“…To determine some of the main textural characteristics mentioned, Friedman in 1963 established a method called Texture Profile Testing (TPA) (Nishinari et al, 2019). This method generates characteristic curves from the force measurement performed by the jaw to realize a change in the geometrical property of the product, generating deformation or fracture (Kohyama, 2020;Peleg, 2019). The study of these curves allows for establishing and quantifying texture characteristics such as: brittleness, hardness, adhesiveness, cohesiveness, elasticity, gumminess, and chewiness (Nishinari et al, 2019).…”

Section: Texture Analyzermentioning

confidence: 99%

“…For the measurement of texture characteristics, different methodologies and instruments have been developed, the most widely used technology is centered on texture analyzers or texturometers (Torres Gonzalez et al, 2015), which are based on the TPA principle, this device simulates the bite of the jaw in two cycles (compression and decompression), through a controlled mechanism that vertically displaces a uniaxial compression cell (Peleg, 2019). When the cell comes into contact with the product, it generates an electrical signal conditioned by a transducer and sent to a computer to be read by operating software (Taniwaki & Kohyama, 2012).…”

Section: Texture Analyzermentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

2023

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector.

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“…Edentulous individuals rehabilitated with complete dentures have also been found to exhibit less masticatory pressure in comparison with dentate subjects during clenching and mastication [21][22][23][24][25]. The probable reasons behind this are presumed to be multivariate [26,27]. It is important, therefore, to examine whether lowered bone mineral density in the edentulous maxilla and mandible can cause an alteration of function (mastication), which in turn may affect health and quality of life of complete denture wearers.…”

Section: Introductionmentioning

confidence: 99%

Comparative evaluation of bite pressure and electromyographic activity of temporalis and masseter muscles between osteoporotic and non-osteoporotic patients after prosthetic rehabilitation

Chowdhur,

Singh,

Chand

et al. 2023

jos

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Introduction: Should screening for osteoporosis be essential before rehabilitating edentulous patients with complete dentures? Objectives: The aim of the present study was to investigate the effect of low bone mineral density (osteoporosis) on bite pressure and electromyographic activity (EMG) of masseter and temporalis muscles in edentulous patients after rehabilitation with complete dentures. Material and methods: Eighty (44 non-osteoporotic and 36 osteoporotic) edentulous subjects, aged 50-70 years, visiting the department for complete dentures rehabilitation were recruited based on selection criteria. All subjects were rehabilitated with maxillary and mandibular complete dentures. After 1 month of adjustment period, evaluation of EMG of masseter and temporalis muscles and bite pressure was done. Data were obtained, statistically analyzed, and compared for osteoporotic and normal bone mineral density groups using SPSS (Statistical Package for Social Sciences, Chicago, IL, USA) version 24.0 statistical analysis software. Results: Maximum and average bite pressure was significantly lower for osteoporotic subjects. Mean maximum bite pressure applied in complete denture wearing osteoporotic patients was 25.21 MPa, and for normal bone mineral density subjects, it was 29.94 MPa. Surface EMG activity amplitude for masseter (p = 0.005) and temporalis (p = 0.03) muscles was also found to be significantly lower in osteoporotic patients. Conclusions: Osteoporosis has significant adverse effects on masticatory functions of complete denture wearers, such as neuromuscular and chewing pressure components.

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Effects of rehabilitation with complete dentures on bite force and electromyography of jaw and neck muscles and the correlation with occlusal vertical dimension

Cited by 5 publications

References 45 publications

Technological tools for the measurement of sensory characteristics in food: A review

Technological tools for the measurement of sensory characteristics in food: A review

Technological tools for the measurement of sensory characteristics in food: A review

Comparative evaluation of bite pressure and electromyographic activity of temporalis and masseter muscles between osteoporotic and non-osteoporotic patients after prosthetic rehabilitation

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