Development of the Food Acceptance Questionnaire for Thai Partial and Complete Edentulism.

This study aimed to develop the Food Acceptance Questionnaire (FAQ) to assess the masticatory ability of Thai older adults (≥60 years). Fifty participants were interviewed using open-ended questions about food they regularly consumed and avoided due to difficulty chewing. From a list of 140 items, 100 were recruited for a trial version of the FAQ.

TAS2R38 polymorphisms and oral diseases in Thais: a cross-sectional study.

Background: Polymorphisms at positions 49, 262, and 296 in the TAS2R38 bitter taste receptor gene result in two common genetic haplotypes, PAV and AVI, named for the resulting amino acid substitutions. TAS2R38 genotype has been previously associated with caries risk in children. This study aimed to identify TAS2R38 polymorphisms among Thais and to explore any association between genotype and oral diseases.

Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot study.

Ultrasonication was used to develop softer sticky rice for elder adults. Textural properties of original sticky rice (oSR) and ultrasonically modified sticky rice (mSR) were determined. In addition, jaw muscle activities during mastication of both oSR and mSR were investigated.

Anthocyanin complex niosome gel accelerates oral wound healing: In vitro and clinical studies.

An anthocyanin complex (AC), composed of extracts of purple waxy corn and blue butterfly pea petals, and AC niosomes, bilayered vesicles of non-ionic surfactants, were compared in in vitro and clinical studies. Cultured fibroblasts subjected to a scratch wound were monitored for cell viability, cell migration, nuclear morphology and protein expression. Scratched cells showed accelerated wound healing activity, returning to normal 24 h after treatment with AC niosomes (0.

Can masticatory performance be predicted by using food acceptance questionnaire in elderly patients with removable dentures?

Background: Although a food acceptance questionnaire is useful for subjective masticatory function assessments, its characteristics and limitations when applied to patients with removable dentures have been unclear. We therefore assessed the relationship between the subjective and objective masticatory function and explored whether or not a decreased masticatory function could be evaluated by food acceptance questionnaire.

Methods: One hundred and nineteen patients >60 years old with removable partial and/or complete dentures participated.

Effect of biting speed and jaw separation on force used to incise food.

Biting food too quickly might affect the control of jaw-closing muscles and the estimation of bite force. The objectives of this study were to compare the incisal bite forces used to cut food and the activity of masseter (MA) and anterior temporalis (AT) muscles between slow, habitual and fast biting speeds and also between small and large jaw openings. Twenty subjects were asked to use their incisors to cut through a 5 mm thick of chewing gum.

Assessment of the relationship between masticatory performance, occlusal contact area, chewing time and cycles, and gastric emptying scintigraphy in dentate subjects.

Background: Good mastication is thought to help digestion in the stomach, hence promoting the health of the gastrointestinal system. However, the correlation between masticatory and gastric function has been controversial. This is partly explained by different food types used to assess the performance of the two organs.

Effect of chewing rate on meal intake.

Fast eating has been shown to increase the risk of overweight in both children and adults. The objectives of the present study were to investigate the correlation between chewing rate and the number of chews per mouthful and to evaluate if they were associated with the weight of meal intake. Thirty healthy subjects, aged 18-24 yr, ate a test lunch at their habitual speed until they felt satiated.

Effect of chewing speed on energy expenditure in healthy subjects.

Objective: The aim of the study was to investigate the effect of rate of chewing on energy expenditure in human subjects.

Materials And Methods: Fourteen healthy subjects (aged 18-24 years) within the normal range of BMI participated in a cross-over experiment consisting of two 6-min sessions of gum chewing, slow (∼60 cycles/min) and fast (∼120 cycles/min) chewing. The resting energy expenditure (REE) and during gum chewing was measured using a ventilated hood connected to a gas analyzer system.

Perinatal taurine exposure programs patterns of autonomic nerve activity responses to tooth pulp stimulation in adult male rats.

Perinatal taurine excess or deficiency influences adult health and disease, especially relative to the autonomic nervous system. This study tests the hypothesis that perinatal taurine exposure influences adult autonomic nervous system control of arterial pressure in response to acute electrical tooth pulp stimulation. Female Sprague-Dawley rats were fed with normal rat chow with 3% β-alanine (taurine depletion, TD), 3% taurine (taurine supplementation, TS), or water alone (control, C) from conception to weaning.

Relief of palatal injection pain by liposome-encapsulated 2% lignocaine prepared by ultrasonic dental scaler.

Injections into the palate are common in dental treatment and are unpleasant for the patient. A liposomal encapsulation technique was developed to improve the efficacy of 2% lignocaine dental injection so that it could be used as a topical anaesthetic. Liposome-encapsulated 2% lignocaine was prepared as needed by sonicating 2% lignocaine hydrochloride dental injection (with 1:100,000 adrenaline) with a lipid mixture using a dental ultrasonic scaler for 1 min.

Determination of chewing efficiency using muscle work.

Objective: A new method was proposed to evaluate 'true' chewing efficiency in which the 'cost' of chewing was accounted for.

Design: Twenty-three subjects were asked to chew an almond for 5 cycles, after which the chewed particles were air-dried and passed through a 1.4-mm aperture sieve.