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Classification of masseter Activity Patterns during Chewing in Healthy Young Adults: The Effect of Taste Signals

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Journal of Behavioral and Brain Science 2013年第5期3卷 432-439页

作者： Yozo Miyaoka Ichiro Ashida Takako Yamazaki Naoko Ito Yuko Tamaki Shin-ya Kawakami Hajime Iwamori Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan Department of Health and Nutrition University of Niigata Prefecture Niigata Japan

This study examined the effects of the textural properties and chemical components of foods on masseter activity patterns. Ten healthy young participants (seven men and three women) were asked to chew four gummy candies with different flavors while their masseter activities were recorded by a surface electromyogram. The masseter activity patterns during chewing were analyzed quantitatively using a TP technique, generating three TP values (T25, T50 and T75). The textural analysis included four representative properties, and six sugars and four organic acids were tested in the chemical analysis. The hierarchical cluster analysis classified the T25 and T75 values into four subclusters and classified the T50 values into three subclusters. Two T75 subclusters differed significantly in the combined amounts of the two predominant sugars (sucrose and maltose);however, these T75 subclusters did not differ in their organic acid contents or textural properties. Therefore, sucrose and maltose affect masseter activity patterns during chewing, particularly in the later stage of masseter activity.

关键词： Taste Chewing Surface Electromyogram masseter Activity Pattern Cluster Analysis Human

The Effect of masseter Activity Patterns during Chewing on Suprahyoid Activity in Subsequent Chewing Cycles

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Journal of Behavioral and Brain Science 2014年第2期4卷 69-74页

作者： Yozo Miyaoka Ichiro Ashida Hajime Iwamori Shin-ya Kawakami Takako Yamazaki Naoko Ito Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan Department of Health and Nutrition University of Niigata Prefecture Niigata Japan

Few studies have evaluated the effects of activity patterns of the jaw closing muscles assessed by specific parameters on jaw opening in subsequent cycles during the chewing of food. The objective of this study was to quantitatively analyze the effect of the masseter (jaw closer) activity patterns on suprahyoid (jaw opener) activity during subsequent cycles. The assessments were performed while participants naturally chewed six test foods that differed in size dimensions and textural properties. Surface electromyograms of the masseter (on the habitual working side) and suprahyoid muscles were recorded in ten healthy young adults, each of whom randomly received one of the six test foods. The activity patterns were assessed using three parameters specifically developed for their quantification. Changes in suprahyoid activity during each of the subsequent chewing cycles were examined by three amplitudinal (minimum, maximum, and net values of the integrated suprahyoid electromyogram) parameters and one durational (active duration) parameter. The main finding was that two of the three activity pattern parameters had a statistically significant effect only on the three amplitudinal parameters in three of the six test foods. These results suggest that masseter activity patterns partially affect suprahyoid activity during subsequent chewing cycles and that the effect is food dependent. A possible neural mechanism responsible for this effect is presented.

关键词： masseter Activity Pattern Suprahyoid Textural Property Chewing Adult

Facial liposuction combined with botulinum toxin type A:A technique for lower facial contouring

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Chinese Journal Of Plastic and Reconstructive Surgery 2021年第3期3卷 136-140页

作者： Chunjie Li Xiancheng Wang Ying Liang Borong Fang Xiang Xiong Wenbo Li Zhongjie Yi Xianxi Meng Department of Burn and Plastic Surgery The Second Xiangya Hospital of Central South UniversityChangsha 410011HunanChina

Background:Botulinum toxin type A injection,a noninvasive alternative method for treating masseteric hypertrophy,is inadequate for treating patients with a round lower *** study aimed to investigate the operative technique and clinical results of liposuction followed by botulinum toxin type A injections in patients with masseteric hypertrophy and excessive subcutaneous ***:Sixty-five patients(50 women and 15 men)were treated using this technique between May 2014 and January *** mean age was 26.3 years(range,18–35 years)and the mean follow-up period was 13 months(range,8–18 months).Results:All patients achieved slimmer lower cheeks with improved jaw definitions after the *** the 65 patients,61(94%)expressed satisfaction with the results and believed that the procedure produced their desired face *** major complications were *** effect of this combination treatment remained stable for 12 months after the ***:The authors believe that liposuction followed by botulinum toxin type A injections is an effective technique for the treatment of masseteric hypertrophy and excessive subcutaneous *** is also a relatively simple and safe treatment approach.

关键词： Botulinum toxin A Liposuction Asia Facial contouring masseter

Factors Determining the Detection Time to Flavor in Healthy Adults

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Journal of Behavioral and Brain Science 2014年第3期4卷 114-119页

作者： Satomi Miyaoka Takako Yamazaki Naoko Ito Yozo Miyaoka Department of Eating Disorder and Dysphagia Graduate School of Rehabilitation Niigata University of Rehabilitation 2-16 Kaminoyama Murakami Japan Department of Health and Nutrition Niigata University of Health and Welfare 1398 Shimami-cho Kita-ku Niigata Japan

This study analyzed the factors responsible for determining the flavor detection time for chewed semi-solid foods. Thirteen healthy young adults (eight males and five females) were asked to chew gummy candies with five different fruit flavors (i.e., apple, grape, orange, pear, and strawberry) in a random order. The detection time to flavor was measured using an electromyography-based system, which was recently developed by the authors. Briefly, each participant was recorded with surface masseter electromyograms on both sides to determine the start of chewing. Each participant was asked to press a button as soon as possible with his/her preferred hand after detecting the flavor. The time elapsed between the start of chewing and the button press was measured. Two taste components, sugars and organic acids, of the gummy candies were chemically analyzed, and two major sugars and organic acid were individually detected. The odor intensity was also analyzed for the gummy candies. The average detection time significantly differed among the five gummy candies and among the participants. Simple regression analyses revealed that the intensity of the odors was significantly associated with the average time intervals, but the amounts of the two major sugars and the organic acids were not. The analysis yielded the following equation for the regression estimation:?? (y = the time interval, x = the intensity of odors). The results suggest that the intensity of odors of the gummy candies, not the taste components, is responsible for determining the flavor detection time.

关键词： Flavor Detection Time Semi-Solid Food masseter Electromyogram Chewing Human

An Electromyography-Based System for Measuring the Flavor Detection Time in Healthy Adults

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Journal of Behavioral and Brain Science 2013年第8期3卷 581-583页

作者： Satomi Miyaoka Yozo Miyaoka Department of Eating Disorder and Dysphagia Graduate School of Rehabilitation Niigata University of Rehabilitation Murakami Japan Department of Health and Nutrition Niigata University of Health and Welfare Niigata Japan

This study aimed to develop a system to measure the flavor detection time for chewed solid and semi-solid foods. Twelve healthy young adults (seven males and five females) were asked to chew gummy candies with three different fruit flavors (grape, lemon, and pineapple) in a random order while their masseter activities were recorded by surface electromyograms on their habitual working and non-working sides. The participants were also asked to press a button as soon as possible with their preferred hand once they detected the flavor. The time interval between the start of chewing and the button press was measured;the start of chewing was defined as the start of a burst in the masseter electromyogram on the habitual working side. The average interval ranged from 2.82 s (lemon in males) to 4.63 s (grape in males);no significant differences were found between the three tested gummy candies or between the sexes of the participants. The present system can perform the measurements of the following two conventional measurement systems: 1) simple reaction time task for the taste and olfactory stimuli of fluids and vapors, respectively, and 2) time-intensity analysis of the flavor from solid and semi-solid foods, which does not generally consider the flavor detection time.

关键词： Flavor Detection Time Solid and Semi-Solid Food masseter Electromyogram Chewing Human

Endoscopic Adenoidectomy Secondary to Druginduced Trismus

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Surgical Science 2010年第1期1卷 27-29页

作者： Mark Greenberg Daniela Carvalho Department of Anesthesiology and Pediatrics University of California Department of Otolaryngology Head and Neck Surgery University of California

We present the case of a 4 year old girl whose adenoidectomy had to be performed via an endoscopictrans oral approach due to the unexpected inability to fully open the mouth during the procedure. The patient had previously been taking Risperidone for behavioral symptoms associated with her autism. The jaw tone returned to normal following the procedure and there were no complications. An interaction between the Risperidone and the anesthetics were the likely cause of the trismus.

关键词： Adenoidectomy Endoscopic Trismus Risperidone masseter Spasm