Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Oral physiology and mastication.

A van der Bilt1, L Engelen, L J Pereira

  • 1Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, Oral Physiology Group, University Medical Center, Utrecht, The Netherlands. a.vanderbilt@med.uu.nl

Physiology & Behavior
|March 28, 2006
PubMed
Summary

This review explores how food properties and oral physiology impact chewing. Understanding these factors is key to optimizing the masticatory process for better food preparation and swallowing.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Effect of resistance training combined with β-glucan ingestion on bone of ovariectomized mice.

Climacteric : the journal of the International Menopause Society·2022
Same author

Polarization-controlled orbital angular momentum switching in nonlinear wave mixing.

Optics letters·2018
Same author

Associations between advanced glycation endproducts and matrix metalloproteinases and its inhibitor in individuals with type 1 diabetes.

Journal of diabetes and its complications·2018
Same author

In ovo feeding of carbohydrates for broilers-a systematic review.

Journal of animal physiology and animal nutrition·2017
Same author

The influence of food consistency on chewing rate and muscular work.

Archives of oral biology·2017
Same author

Plasma matrix metalloproteinases are associated with incident cardiovascular disease and all-cause mortality in patients with type 1 diabetes: a 12-year follow-up study.

Cardiovascular diabetology·2017

Area of Science:

  • Oral physiology
  • Food science
  • Biomechanics

Background:

  • Mastication is a complex sensory-motor activity crucial for food preparation and swallowing.
  • It involves intricate muscle coordination, resulting in rhythmic jaw movements, food manipulation, and comminution.
  • Saliva plays a vital role in moistening food, forming a bolus, and aiding swallowing.

Purpose of the Study:

  • To review the influence of oral physiology and food characteristics on the masticatory process.
  • To highlight the sensory-motor aspects of chewing and food breakdown.

Main Methods:

  • Literature review of studies on mastication.
  • Analysis of the interplay between food properties (e.g., hardness, water/fat content) and oral structures.

Related Experiment Videos

Main Results:

  • Food characteristics, particularly hardness, significantly influence masticatory force, jaw muscle activity, and mandibular movements.
  • The breakage behavior of food during chewing is essential for sensory feedback.
  • Oral physiology dictates the mechanics and neuromuscular control of chewing.

Conclusions:

  • Both food properties and oral physiological factors are critical determinants of effective mastication.
  • Sensory feedback from food breakage is integral to the chewing process.
  • Further research can optimize masticatory efficiency by considering these combined influences.