Electromyography of Swallowing with Fine Wire Intramuscular Electrodes in Healthy Human: Amplitude Difference of Selected Hyoid Muscles

Haruhi Inokuchi, Marlís González-Fernández, Koichiro Matsuo, Martin B. Brodsky, Mitsumasa Yoda, Hiroshige Taniguchi, Hideto Okazaki, Takashi Hiraoka, Jeffrey B. Palmer

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Few studies have examined the intensity of muscle activity during swallowing in healthy humans. We examined selected hyoid muscles using fine wire intramuscular electromyography (EMG) during swallowing of four food consistencies. Thirteen healthy adults were studied using videofluorography and EMG of the anterior belly of digastric (ABD), geniohyoid (GH), sternohyoid (SH), and masseter (MA; surface electrodes) while ingesting thin liquid (three trials) and solid food of three consistencies (banana, tofu, and cookie, three trials each). After rectification, integration, and normalization, peak EMG amplitudes for each muscle in each trial were measured. Hyoid displacements were measured in two dimensions. Data were analyzed using repeated measures ANOVA with Bonferroni correction. GH had the highest adjusted amplitude for both solids and liquid. For MA and ABD, amplitude was highest with triturated cookie. For ABD, amplitude was lowest with liquid. There were no significant food consistency effects for GH or SH. Hyoid displacements were greatest for cookie and the lowest for liquid. EMG amplitude varied with initial food consistency. The high peak EMG amplitude of GH is consistent with its essential role in opening the upper esophageal sphincter. High MA amplitude with hard solid foods is likely due to the higher tongue-palate pressure with triturated solids. The higher ABD amplitude with solid food is associated with greater hyoid displacement. These findings support the existence of a central pattern generator that modifies the level of muscle activity during pharyngeal swallowing in response to input from mechanoreceptors in the oral cavity.

Original languageEnglish
Pages (from-to)33-40
Number of pages8
JournalDysphagia
Volume31
Issue number1
DOIs
Publication statusPublished - 01-02-2016

Fingerprint

Electromyography
Deglutition
Electrodes
Food
Muscles
Upper Esophageal Sphincter
Central Pattern Generators
Soy Foods
Musa
Mechanoreceptors
Palate
Tongue
Mouth
Analysis of Variance
Pressure

All Science Journal Classification (ASJC) codes

  • Otorhinolaryngology
  • Gastroenterology
  • Speech and Hearing

Cite this

Inokuchi, Haruhi ; González-Fernández, Marlís ; Matsuo, Koichiro ; Brodsky, Martin B. ; Yoda, Mitsumasa ; Taniguchi, Hiroshige ; Okazaki, Hideto ; Hiraoka, Takashi ; Palmer, Jeffrey B. / Electromyography of Swallowing with Fine Wire Intramuscular Electrodes in Healthy Human : Amplitude Difference of Selected Hyoid Muscles. In: Dysphagia. 2016 ; Vol. 31, No. 1. pp. 33-40.
@article{3796852df5e3416986fa364f4c8a388c,
title = "Electromyography of Swallowing with Fine Wire Intramuscular Electrodes in Healthy Human: Amplitude Difference of Selected Hyoid Muscles",
abstract = "Few studies have examined the intensity of muscle activity during swallowing in healthy humans. We examined selected hyoid muscles using fine wire intramuscular electromyography (EMG) during swallowing of four food consistencies. Thirteen healthy adults were studied using videofluorography and EMG of the anterior belly of digastric (ABD), geniohyoid (GH), sternohyoid (SH), and masseter (MA; surface electrodes) while ingesting thin liquid (three trials) and solid food of three consistencies (banana, tofu, and cookie, three trials each). After rectification, integration, and normalization, peak EMG amplitudes for each muscle in each trial were measured. Hyoid displacements were measured in two dimensions. Data were analyzed using repeated measures ANOVA with Bonferroni correction. GH had the highest adjusted amplitude for both solids and liquid. For MA and ABD, amplitude was highest with triturated cookie. For ABD, amplitude was lowest with liquid. There were no significant food consistency effects for GH or SH. Hyoid displacements were greatest for cookie and the lowest for liquid. EMG amplitude varied with initial food consistency. The high peak EMG amplitude of GH is consistent with its essential role in opening the upper esophageal sphincter. High MA amplitude with hard solid foods is likely due to the higher tongue-palate pressure with triturated solids. The higher ABD amplitude with solid food is associated with greater hyoid displacement. These findings support the existence of a central pattern generator that modifies the level of muscle activity during pharyngeal swallowing in response to input from mechanoreceptors in the oral cavity.",
author = "Haruhi Inokuchi and Marl{\'i}s Gonz{\'a}lez-Fern{\'a}ndez and Koichiro Matsuo and Brodsky, {Martin B.} and Mitsumasa Yoda and Hiroshige Taniguchi and Hideto Okazaki and Takashi Hiraoka and Palmer, {Jeffrey B.}",
year = "2016",
month = "2",
day = "1",
doi = "10.1007/s00455-015-9655-9",
language = "English",
volume = "31",
pages = "33--40",
journal = "Dysphagia",
issn = "0179-051X",
publisher = "Springer New York",
number = "1",

}

Electromyography of Swallowing with Fine Wire Intramuscular Electrodes in Healthy Human : Amplitude Difference of Selected Hyoid Muscles. / Inokuchi, Haruhi; González-Fernández, Marlís; Matsuo, Koichiro; Brodsky, Martin B.; Yoda, Mitsumasa; Taniguchi, Hiroshige; Okazaki, Hideto; Hiraoka, Takashi; Palmer, Jeffrey B.

In: Dysphagia, Vol. 31, No. 1, 01.02.2016, p. 33-40.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Electromyography of Swallowing with Fine Wire Intramuscular Electrodes in Healthy Human

T2 - Amplitude Difference of Selected Hyoid Muscles

AU - Inokuchi, Haruhi

AU - González-Fernández, Marlís

AU - Matsuo, Koichiro

AU - Brodsky, Martin B.

AU - Yoda, Mitsumasa

AU - Taniguchi, Hiroshige

AU - Okazaki, Hideto

AU - Hiraoka, Takashi

AU - Palmer, Jeffrey B.

PY - 2016/2/1

Y1 - 2016/2/1

N2 - Few studies have examined the intensity of muscle activity during swallowing in healthy humans. We examined selected hyoid muscles using fine wire intramuscular electromyography (EMG) during swallowing of four food consistencies. Thirteen healthy adults were studied using videofluorography and EMG of the anterior belly of digastric (ABD), geniohyoid (GH), sternohyoid (SH), and masseter (MA; surface electrodes) while ingesting thin liquid (three trials) and solid food of three consistencies (banana, tofu, and cookie, three trials each). After rectification, integration, and normalization, peak EMG amplitudes for each muscle in each trial were measured. Hyoid displacements were measured in two dimensions. Data were analyzed using repeated measures ANOVA with Bonferroni correction. GH had the highest adjusted amplitude for both solids and liquid. For MA and ABD, amplitude was highest with triturated cookie. For ABD, amplitude was lowest with liquid. There were no significant food consistency effects for GH or SH. Hyoid displacements were greatest for cookie and the lowest for liquid. EMG amplitude varied with initial food consistency. The high peak EMG amplitude of GH is consistent with its essential role in opening the upper esophageal sphincter. High MA amplitude with hard solid foods is likely due to the higher tongue-palate pressure with triturated solids. The higher ABD amplitude with solid food is associated with greater hyoid displacement. These findings support the existence of a central pattern generator that modifies the level of muscle activity during pharyngeal swallowing in response to input from mechanoreceptors in the oral cavity.

AB - Few studies have examined the intensity of muscle activity during swallowing in healthy humans. We examined selected hyoid muscles using fine wire intramuscular electromyography (EMG) during swallowing of four food consistencies. Thirteen healthy adults were studied using videofluorography and EMG of the anterior belly of digastric (ABD), geniohyoid (GH), sternohyoid (SH), and masseter (MA; surface electrodes) while ingesting thin liquid (three trials) and solid food of three consistencies (banana, tofu, and cookie, three trials each). After rectification, integration, and normalization, peak EMG amplitudes for each muscle in each trial were measured. Hyoid displacements were measured in two dimensions. Data were analyzed using repeated measures ANOVA with Bonferroni correction. GH had the highest adjusted amplitude for both solids and liquid. For MA and ABD, amplitude was highest with triturated cookie. For ABD, amplitude was lowest with liquid. There were no significant food consistency effects for GH or SH. Hyoid displacements were greatest for cookie and the lowest for liquid. EMG amplitude varied with initial food consistency. The high peak EMG amplitude of GH is consistent with its essential role in opening the upper esophageal sphincter. High MA amplitude with hard solid foods is likely due to the higher tongue-palate pressure with triturated solids. The higher ABD amplitude with solid food is associated with greater hyoid displacement. These findings support the existence of a central pattern generator that modifies the level of muscle activity during pharyngeal swallowing in response to input from mechanoreceptors in the oral cavity.

UR - http://www.scopus.com/inward/record.url?scp=84958113631&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84958113631&partnerID=8YFLogxK

U2 - 10.1007/s00455-015-9655-9

DO - 10.1007/s00455-015-9655-9

M3 - Article

C2 - 26487062

AN - SCOPUS:84958113631

VL - 31

SP - 33

EP - 40

JO - Dysphagia

JF - Dysphagia

SN - 0179-051X

IS - 1

ER -