Effect of Hyposalivation on Fish Cake Mastication in Healthy Individuals

Area of Science:

• Biomedical Engineering
• Oral Physiology
• Food Science

Background:

• Saliva plays a crucial role in food processing during mastication.
• The impact of reduced salivary flow (hyposalivation) on chewing dynamics and bolus formation is not fully understood.
• Fish paste products, characterized by elasticity and high water content, offer a unique model for studying mastication.

Purpose of the Study:

• To investigate the effects of hyposalivation on masticatory behavior and bolus properties using fish paste products.
• To compare masticatory dynamics and bolus characteristics in healthy volunteers with and without experimentally induced hyposalivation.

Main Methods:

• Healthy volunteers (n=21) consumed fish cakes and rolled omelets before and after atropine administration to induce hyposalivation.
• Electromyographic activity of masticatory muscles (masseter, suprahyoid, infrahyoid) was recorded.
• Masticatory cycle time, muscle activity, and bolus properties (hardness, water content, piece size) were analyzed.

Main Results:

• Hyposalivation did not significantly alter sensory properties of fish cakes.
• Masticatory duration increased notably for rolled omelets under hyposalivation.
• No significant differences were found in masticatory cycle time, muscle activity per cycle, bolus physical properties, or water content between hyposalivation and normal conditions.

Conclusions:

• The high water content of fish paste products may mitigate the effects of hyposalivation on mastication.
• Mastication of foods like fish cake and rolled omelet is relatively robust to reduced salivary flow.
• Further research may explore the impact of hyposalivation on a wider range of food textures and compositions.