1. Coordination of surface electromyography activity in the posterior tongue region during mastication of differently textured foods
- Author
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Shogo Minagi, Hiroaki Nagatsuka, Keisuke Kitagawa, Naoki Kodama, Keitaro Mori, Y. Manda, and Hiroshi Furutera
- Subjects
Adult ,Male ,Temporal Muscle ,Electromyography ,Masseter muscle ,Young Adult ,03 medical and health sciences ,0302 clinical medicine ,Tongue ,Swallowing ,Posterior Tongue ,medicine ,Humans ,Muscle activity ,General Dentistry ,Mastication ,Orthodontics ,medicine.diagnostic_test ,Masseter Muscle ,business.industry ,030206 dentistry ,Masticatory force ,medicine.anatomical_structure ,Food ,Masticatory Muscles ,Female ,business ,030217 neurology & neurosurgery - Abstract
BACKGROUND Masticatory movement occurs complicatedly and bilaterally. Although the tongue plays an important role in mastication, bilateral tongue function during mastication has not been clarified yet. OBJECTIVE To investigate the effect of food properties on posterior tongue activity and coordination of muscles bilaterally by electromyography (EMG). METHODS Twenty healthy adults (10 males and 10 females; mean age 28 years; range: 22-33 years) participated in this study. Three test foods, gummy jelly (hard food), sponge cake (soft food requiring crushing), and mashed potatoes (soft food not requiring crushing), were used. Bilateral masseter N-EMG (surface electromyography for measuring the muscle activity of posterior tongue) and submental EMG were carried out while the participants chewed three test foods. The participants were instructed to masticate three test foods only on the right side and only on the left side unilaterally. RESULTS In the case of gummy jelly, N-EMG activity on the mastication side was significantly larger than that on the non-mastication side (P
- Published
- 2020
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