Purpose: This study compared the sensory organisation and reactive balance control of amateur rugby players and a control group.
Methods: Forty-one amateur rugby players (22 males: 19 females; mean height ± SD = 168.8 ± 8.8 cm; mean weight ± SD = 63.9 ± 12.5 kg) and 31 control participants (22 males: 9 females; mean height ± SD = 171.5 ± 10.3 cm; mean weight ± SD = 63.8 ± 10.3 kg) completed the study. Their sensory organisation and standing balance performance were evaluated using a sensory organisation test (SOT), and their reactive balance performance was quantified using a motor control test (MCT). The SOT equilibrium scores (ES) and sensory ratios and the MCT motor response latencies were the major outcome measures.
Results: The results revealed that compared to the controls, amateur rugby players had lower SOT ESs under different sensory environments (P < .001, [Formula: see text] = 0.142-0.254) and prolonged reactive motor response times in the MCT (P < .001, d = 0.890). The vestibular and visual ratios were also lower in the rugby group (P = .005, [Formula: see text] = 0.107 and 0.108, respectively). No significant difference was found in the somatosensory ratio (P = .853, [Formula: see text] < 0.001) between the two groups.
Conclusions: Amateur rugby players demonstrated inferior standing balance performance compared to their non-trained counterparts. They relied less heavily on vestibular and visual inputs to maintain standing balance under different sensory environments. In addition, they reacted more slowly to postural disturbance, reflecting their suboptimal reactive balance ability in standing.
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http://dx.doi.org/10.1080/17461391.2016.1257656 | DOI Listing |
Corticocortical (CC) projections in the visual system facilitate hierarchical processing of sensory information. In addition to direct CC connections, indirect cortico-thalamo-cortical (CTC) pathways through the pulvinar nucleus of the thalamus can relay sensory signals and mediate cortical interactions according to behavioral demands. While the pulvinar connects extensively to the entire visual cortex, it is unknown whether transthalamic pathways link all cortical areas or whether they follow systematic organizational rules.
View Article and Find Full Text PDFCureus
January 2025
Research, Clarity Science LLC, Narragansett, USA.
The recent identification of Piezo ion channels demonstrating a mechano-sensitive impact on neurons revealed distinct Piezo-1 and 2 types. While Piezo-1 predominates in neurons linked to non-sensory stimulation, such as pressure in blood vessels, Piezo-2 predominates in neurons linked to sensory stimulation, such as touch. Piezo-1 and 2 have a major bidirectional impact on transient receptor potential (TRP) ion channels, and TRPs also impact neurotransmitter release.
View Article and Find Full Text PDFArch Rehabil Res Clin Transl
December 2024
Department of Physical Therapy, Rehabilitation Science, and Athletic Training, University of Kansas Medical Center (KUMC), Kansas City, KS.
Objective: To investigate the effects of sensory reweighting on postural control and cortical activity in individuals with Parkinson's disease (PD) compared to age-matched controls using a virtual reality sensory organization test (VR-SOT).
Design: Cross-sectional pilot study.
Setting: University research laboratory.
Cureus
January 2025
Orthopedics, Nirmal Hospital, Jhansi, IND.
Introduction Excessive repetitive physical activity most often leads to acute musculoskeletal pain. The management of acute pain is one of the primary concerns. The nociceptive pain has both sensory and affective qualities, patterns, and intensity.
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December 2024
Food and Nutrition, Era's Lucknow Medical College and Hospital, Lucknow, IND.
Background: The growing demand for natural, health-promoting food products has led to increased interest in integrating nutrient-rich ingredients into everyday foods. The addition of leaves may increase nutrient profile, including essential amino acids, antioxidants, vitamins, and minerals in edible products.
Aim: The study aimed to optimize the addition of leaves in bread, noodles, and pasta and evaluate sensory attributes using a nine-point hedonic scale and nutritional analysis.
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