caa a22 4500 467935823 CHVBK 20180406152957.0 cr unu---uuuuu 170328e20060401xx s 000 0 eng 10.1007/s00455-006-9014-y doi (NATIONALLICENCE)springer-10.1007/s00455-006-9014-y The Challenge of Mastication: Preparing a Bolus Suitable for Deglutition [Elektronische Daten] [Anne Mishellany, Alain Woda, Roland Labas, Marie-Agnès Peyron] The main function of mastication is to transform a solid food into a bolus that can be swallowed safely. The bolus characteristics such as particles size or cohesiveness, are continuously sensed during mastication and they are important in initiating deglutition. This study examined the following question: What is the condition of the bolus just before swallowing? Ten subjects with normal dentition aged 37.5 ± 3.7 years were asked to chew without swallowing six different foods (three nuts and three vegetables) while the number of cycles and the duration of the sequence were recorded. The particle size distribution shown by the expectorated food bolus just before swallowing was examined by image analysis. The results showed that, for a given food, the sizes of the bolus particles just before swallowing were comparable in all subjects. However, the number of cycles and duration of the sequence varied between subjects. Taken together these data strongly suggest that the granularity of the bolus before swallowing has to reach a predetermined state which is obtained by using an individual chewing strategy. This suggests that the bolus structure reflects a key factor for homeostasis and explains the large interindividual variability of the mastication physiologic parameters. Springer Science+Business Media, Inc., 2006 Food bolus nationallicence Granularity nationallicence Image analysis nationallicence Parameters of mastication nationallicence Deglutition nationallicence Deglutition disorders nationallicence Mishellany Anne Déficiences, Incapacités et Désavantages en Santé Orale (DIDO), Faculté Dentaire, Clermont-Ferrand, France aut Woda Alain Déficiences, Incapacités et Désavantages en Santé Orale (DIDO), Faculté Dentaire, Clermont-Ferrand, France aut Labas Roland Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France aut Peyron Marie-Agnès Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France aut Dysphagia Springer-Verlag 21/2(2006-04-01), 87-94 0179-051X 21:2<87 2006 21 455 https://doi.org/10.1007/s00455-006-9014-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00455-006-9014-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mishellany Anne Déficiences, Incapacités et Désavantages en Santé Orale (DIDO), Faculté Dentaire, Clermont-Ferrand, France aut NATIONALLICENCE 700 1- Woda Alain Déficiences, Incapacités et Désavantages en Santé Orale (DIDO), Faculté Dentaire, Clermont-Ferrand, France aut NATIONALLICENCE 700 1- Labas Roland Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France aut NATIONALLICENCE 700 1- Peyron Marie-Agnès Institut National de la Recherche Agronomique, Theix, Saint-Genès-Champanelle, France aut NATIONALLICENCE 773 0- Dysphagia Springer-Verlag 21/2(2006-04-01), 87-94 0179-051X 21:2<87 2006 21 455 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer