{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T14:00:18Z","timestamp":1792159218887,"version":"4.4.0"},"reference-count":32,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2024,6,5]],"date-time":"2024-06-05T00:00:00Z","timestamp":1717545600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/100018134","name":"Toyo Institute of Food Technology","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100018134","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J of Oral Rehabilitation"],"published-print":{"date-parts":[[2024,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>It remains unclear how the salivary flow and the fat content of food affect bolus formation during mastication.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Objectives<\/jats:title>\n                    <jats:p>We aimed to clarify: (1) how hyposalivation affects jaw\u2010closing and hyoid\u2010elevating muscle activities in bolus formation, and (2) if the effect of hyposalivation on muscle activity depends on the fat content of food.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Eighteen healthy male volunteers were instructed to freely ingest four test foods: Plain, Fat without seasoning, Fat with seasoning, and Soft rice crackers. Masseter and suprahyoid electromyographic activities were recorded before and 30\u2009min after the administration of atropine sulfate, a muscarinic receptor antagonist that induces hyposalivation.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Hyposalivation extended the masticatory duration significantly in all the test foods except Fat with seasoning. Masticatory cycle time was significantly longer with vs without hyposalivation for the Soft (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u2009.011). Suprahyoid activity\/cycle was significantly greater with vs without hyposalivation (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u2009.013). Masticatory cycle time was significantly longer at the late stage with vs without hyposalivation for the Soft (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u2009.001). Suprahyoid activity\/cycle was significantly greater at the middle (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u2009.045) and late stages (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u2009.002) with vs without hyposalivation for the Soft and greater at the late stage with vs without hyposalivation for the Plain (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009=\u2009.043). Changes in masticatory cycle time and suprahyoid activity\/cycle for these foods had significantly positive relationship (\n                      <jats:italic>p<\/jats:italic>\n                      \u2009&lt;\u2009.001).\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Hyposalivation\u2010induced changes in masticatory behaviours resulted from the middle and late stage suprahyoid activity. Fat content and seasoning compensate for salivary flow inhibition.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/joor.13764","type":"journal-article","created":{"date-parts":[[2024,6,6]],"date-time":"2024-06-06T02:28:18Z","timestamp":1717640898000},"page":"1759-1769","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Impact of salivary flow inhibition on masticatory behaviours in healthy individuals"],"prefix":"10.1111","volume":"51","author":[{"given":"Rie","family":"Goto","sequence":"first","affiliation":[{"name":"Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences  Niigata Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3160-1055","authenticated-orcid":false,"given":"Yuto","family":"Ochiai","sequence":"additional","affiliation":[{"name":"Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences  Niigata Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eri","family":"Takei","sequence":"additional","affiliation":[{"name":"Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences  Niigata Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reiko","family":"Ita","sequence":"additional","affiliation":[{"name":"Division of Dysphagia Rehabilitation Niigata University Graduate School of Medical and Dental Sciences  Niigata Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kazhihiro","family":"Ono","sequence":"additional","affiliation":[{"name":"Division of Oral Science for Health Promotion, Department of Oral Health and Welfare Niigata University Graduate School of Medical and Dental Sciences  Niigata Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ryo","family":"Takei","sequence":"additional","affiliation":[{"name":"Food Research and Development Institute Kameda Seika Co., Ltd.  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