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Alain Woda - One of the best experts on this subject based on the ideXlab platform.
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Masticatory Adaptation to Occlusal Changes.
Frontiers in Physiology, 2020Co-Authors: Pierre Bourdiol, Marie-agnès Peyron, Martine Hennequin, Alain WodaAbstract:This review deals with the frequent wide variability of masticatory capacity/incapacity. Neither researchers nor clinicians have taken sufficient account of this variability despite its implications for nutrition. Mastication in normal healthy oral conditions is first described, followed by a short presentation of the mechanisms of masticatory adaptation in the nervous system. Capacity, incapacity, and successful compensatory adaptation of Mastication are then defined, along with the different methods used for their evaluation. Examples of adaptation needs are given, such as those concomitant with dental wear or occlusal changes. Finally, given its vital importance for deeply impaired Mastication/deglutition function, the impact of masticatory adaptation processes on nutrition is examined.
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Age-related changes in Mastication.
Journal of Oral Rehabilitation, 2017Co-Authors: Marie-agnès Peyron, Pierre Bourdiol, Alain Woda, Martine HennequinAbstract:The paper reviews human Mastication, focusing on its age-related changes. The first part describes Mastication adaptation in young healthy individuals. Adaptation to obtain a food bolus ready to be swallowed relies on variations in number of cycles, muscle strength and volume of emitted saliva. As a result, the food bolus displays granulometric and rheological properties, the values of which are maintained within the adaptive range of deglutition. The second part concerns healthy ageing. Some Mastication parameters are slightly modified by age, but ageing itself does not impair Mastication, as the adaptation possibilities remain operant. The third part reports on very aged subjects, who display frequent systemic or local diseases. Local and/or general diseases such as tooth loss, salivary defect, or motor impairment are then indistinguishably superimposed on the effects of very old age. The resulting impaired function increases the risk of aspiration and choking. Lastly, the consequences for eating behaviour and nutrition are evoked.
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Role of Physical Bolus Properties as Sensory Inputs in the Trigger of Swallowing
PLoS ONE, 2011Co-Authors: Marie-agnès Peyron, Chrystel Loret, Isabelle Gierczynski, Christoph Hartmann, Dominique Dardevet, Nathalie Martin, Alain WodaAbstract:Background: Swallowing is triggered when a food bolus being prepared by Mastication has reached a defined state. However, although this view is consensual and well supported, the physical properties of the swallowable bolus have been under-researched. We tested the hypothesis that measuring bolus physical changes during the masticatory sequence to deglutition would reveal the bolus properties potentially involved in swallowing initiation. Methods: Twenty normo-dentate young adults were instructed to chew portions of cereal and spit out the boluses at different times in the masticatory sequence. The mechanical properties of the collected boluses were measured by a texture profile analysis test currently used in food science. The median particle size of the boluses was evaluated by sieving. In a simultaneous sensory study, twenty-five other subjects expressed their perception of bolus texture dominating at any Mastication time. Findings: Several physical changes appeared in the food bolus as it was formed during Mastication: (1) in rheological terms, bolus hardness rapidly decreased as the masticatory sequence progressed, (2) by contrast, adhesiveness, springiness and cohesiveness regularly increased until the time of swallowing, (3) median particle size, indicating the bolus particle size distribution, decreased mostly during the first third of the masticatory sequence, (4) except for hardness, the rheological changes still appeared in the boluses collected just before swallowing, and (5) physical changes occurred, with sensory stickiness being described by the subjects as a dominant perception of the bolus at the end of Mastication. Conclusions: Although these physical and sensory changes progressed in the course of Mastication, those observed just before swallowing seem to be involved in swallowing initiation. They can be considered as strong candidates for sensory inputs from the bolus that are probably crucially involved in the triggering of swallowing, since they appeared in boluses prepared in various Mastication strategies by different subjects.
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The regulation of masticatory function and food bolus formation
Journal of Oral Rehabilitation, 2006Co-Authors: Alain Woda, Anne Mishellany, Marie-agnès PeyronAbstract:This review emphasizes the following points: 1 The values of the physiological parameters of Mastication (number of cycles and total electromyographic activity in the sequence, sequence duration, cycle frequency in the sequence, kinetic characteristics of the cycles) are characteristic of each individual and vary widely from one individual to another. In a given individual their modification reflects an adaptation of Mastication to the size of the food bolus, and the hardness and rheological characteristics of the food. 2 The ready-to-swallow food boluses produced by different individuals nevertheless display similar particle size distributions. 3 Ageing entails adaptation of the masticatory function and does not impair swallowing. 4 Observed increase in total electromyographic activity shows that more energy is expended in Mastication by full denture wearers. Despite this increased muscle activity, loss of teeth, even if compensated for by complete dentures, hinders the formation of a normal bolus. The food boluses made by denture wearers thus contain many large-size particles. The impaired Mastication observed in denture wearers approaches the masticatory disabilities found in persons with neuromotor deficiencies.
Marie-agnès Peyron - One of the best experts on this subject based on the ideXlab platform.
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Masticatory Adaptation to Occlusal Changes.
Frontiers in Physiology, 2020Co-Authors: Pierre Bourdiol, Marie-agnès Peyron, Martine Hennequin, Alain WodaAbstract:This review deals with the frequent wide variability of masticatory capacity/incapacity. Neither researchers nor clinicians have taken sufficient account of this variability despite its implications for nutrition. Mastication in normal healthy oral conditions is first described, followed by a short presentation of the mechanisms of masticatory adaptation in the nervous system. Capacity, incapacity, and successful compensatory adaptation of Mastication are then defined, along with the different methods used for their evaluation. Examples of adaptation needs are given, such as those concomitant with dental wear or occlusal changes. Finally, given its vital importance for deeply impaired Mastication/deglutition function, the impact of masticatory adaptation processes on nutrition is examined.
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Nutrient bioaccessibility is reduced in Elderly with oral deficiency combining in vitro Mastication and digestive approaches
2018Co-Authors: Marie-agnès Peyron, Thierry Sayd, Veronique Santé-lhoutellierAbstract:The first stage of digestion of solid foods begins with the food oral processing. The way in which the food bolus formation is achieved during Mastication will define further digestive steps and consequently nutrient bioavailability. This work was designed to study the impact of masticatory deficiency, frequently observed in elderly population, combined with aged digestive characteristics on nutrients bioaccessibility after ingestion of a meat model food. Four combinations of oral and gastric digestive conditions were simulated: in vitro food boluses were obtained after normal or deficient Mastication by programming the Mastication simulator AM2 and were digested in an in vitro dynamic digester (DIDGI®) mimicking adult or elderly physiological gastric conditions. Physical characterization of food bolus material was obtained with granulometry and rheological measurements. Biochemical characteristics of the liquid phase of the bolus (lipids/proteins oxidation, free-iron/peptides release in liquid phase) were measured for nutrient bioaccessibility assessments. The kinetics of release of lipids, proteins and peptides from the food matrix during gastric digestion were assessed in digesta (collected after 30, 60, 90, 120 and 150min) and analyzed as the area under the curve of nutrient appearance. Results showed that (1) food bolus after deficient Mastication were harder, more cohesive and less disorganized, and with a greater proportion of large particles (2) deficient Mastication resulted in a reduced bolus ioaccessibility of free -iron and peptides (3) deficient Mastication slightly impacted nutrient bioaccessibility in gastric digesta after adult digestive conditions, probably balanced by the gastric enzyme activity and acidic conditions (4) def icient Mastication combined with the elderly digestive conditions delayed the release of nutrients in the gastric compartment and did not reach the threshold obtained during adult digestion. Obviously for designing specific food for elderly, the oral stage has to be carefully considered to fulfill the specific needs of the elderly population whom increase dramatically.
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Knowledge-based system for autonomous control of intelligent Mastication robots
2017 IEEE 26th International Symposium on Industrial Electronics (ISIE), 2017Co-Authors: Ramin Odisho, Weiliang Xu, John Bronlund, Marie-agnès PeyronAbstract:Currently, the methods used to analyse and evaluate the properties of food typically involve human sensory panels. These methods have the advantage of producing realistic, in-vivo results however, due to the subjective nature of sensory evaluation, results obtained from different panel members can be inconsistent. This inherent variability in experimental outcomes can lead to difficulties when interpreting and comparing results. To overcome this, a robot that is capable of emulating human Mastication has been developed. This robot is driven by a single motor and can perform a family of rhythmic chewing motions that approximate the trajectories of human molar teeth. However, the robot is unable to adapt its chewing behaviour to varying food properties during the Mastication sequence. This has a negative impact on results as Mastication is a complex dynamic process and hence, cannot be accurately modelled by a static system. The aim of this research is to develop a knowledge-based system (KBS) that allows the robot to learn how human behaviour varies during the Mastication process. This system operates using data regarding changes in Mastication parameters with respect to changing food properties. This data is analysed (via machine learning algorithms) to uncover relationships between food properties and the parameters of Mastication. These relationships form the robot's knowledge of human masticatory behaviour and can be used as a form of autonomous control. As a result, the robot (in conjunction with the KBS) is able to autonomously emulate human Mastication while producing both, realistic and consistent results.
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Age-related changes in Mastication.
Journal of Oral Rehabilitation, 2017Co-Authors: Marie-agnès Peyron, Pierre Bourdiol, Alain Woda, Martine HennequinAbstract:The paper reviews human Mastication, focusing on its age-related changes. The first part describes Mastication adaptation in young healthy individuals. Adaptation to obtain a food bolus ready to be swallowed relies on variations in number of cycles, muscle strength and volume of emitted saliva. As a result, the food bolus displays granulometric and rheological properties, the values of which are maintained within the adaptive range of deglutition. The second part concerns healthy ageing. Some Mastication parameters are slightly modified by age, but ageing itself does not impair Mastication, as the adaptation possibilities remain operant. The third part reports on very aged subjects, who display frequent systemic or local diseases. Local and/or general diseases such as tooth loss, salivary defect, or motor impairment are then indistinguishably superimposed on the effects of very old age. The resulting impaired function increases the risk of aspiration and choking. Lastly, the consequences for eating behaviour and nutrition are evoked.
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Addition of fibers in frankfurters modifies the ready-to-swallow food bolus properties and oral bioaccessibility of nutrients after in vitro Mastication
2015Co-Authors: Alexandre Hennequin, Marie-agnès Peyron, Claude De Oliveira Ferreira, Laurent Aubry, Veronique Santé-lhoutellierAbstract:This work was designed to study the effect of fibers addition in frankfurters on food bolus characteristics after Mastication and on oral release of nutrients. Frankfurters were prepared with addition of fibers (psyllium and tapioca starch) in reduced-fat formulations. Food boluses were prepared during normal Mastication programmed on a Mastication simulator (AM2). After liquid-solid phase separation, boluses were analyzed for physical (granulometry, rheological behavior) and chemical (protein/lipid oxidation, iron/peptides release in bolus liquid phase) properties. Results showed that physico-chemical characteristics of food bolus after Mastication depended on presence and fiber type. Matrix disruption during chewing is more important with fiber addition but significance was observed for psyllium fiber only. The bolus of psyllium-enriched frankfurter was softer, less cohesive than no-fiber and tapioca starch-enriched ones. Iron release from food matrix was significantly lower and peptide release significantly greater in frankfurters containing psyllium fibers compared to no-fibers and tapioca starch-enriched ones. In presence of fibers, liquid part of boluses contained fewer particles, which were of larger diameter with tapioca starch. Fibers used as fat-replacers in frankfurters formulation lead to significant changes in food bolus characteristic after Mastication.
Shouichi Miyawaki - One of the best experts on this subject based on the ideXlab platform.
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Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral Mastication of artificial test foods with different textures in healthy subjects
Clinical Oral Investigations, 2019Co-Authors: Hiroshi Tomonari, Changkeon Seong, Sangho Kwon, Shouichi MiyawakiAbstract:Objectives This study aimed to examine the electromyographic activity of superficial masseter and anterior temporal muscles during chewing gum and gummy jelly Mastication in healthy subjects to reveal the difference of neuromuscular control of jaw-closing muscles, according to the food texture. Materials and methods Electromyographic activity was recorded in 30 adults with Angle Class I occlusion and unimpaired function from the bilateral superficial masseter and anterior temporal muscles during unilateral Mastication of two test foods: standardized gummy jelly and color-changeable chewing gum. Differences in normalized electromyographic activity and asymmetry index values between gummy jelly and chewing gum Mastication were analyzed during the early, middle, and late phases of mandibular closure. Furthermore, changes among the three closing phases were compared for each test food. Results High electromyographic activity of both muscles tended to occur bilaterally during the middle and late closing phases during gummy jelly Mastication, but increased muscle activity in the late closing phase was not observed during chewing gum Mastication. The asymmetry index of the superficial masseter muscle increased significantly from early to late closure, regardless of the food texture, but it tended to decrease for the anterior temporal muscle during gummy jelly Mastication. Conclusion The different aspects of the chewing process between the comminution and mixing test measures are necessary to elicit the different human neuromuscular strategies of chewing for different test foods. Clinical relevance These characteristic EMG activities of the superficial masseter and anterior temporalis muscles may be used as supporting diagnostic information during patient assessments and a reference during evaluation of masticatory system disharmony or dysfunction.
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Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral Mastication of artificial test foods with different textures in healthy subjects.
Clinical Oral Investigations, 2019Co-Authors: Hiroshi Tomonari, Changkeon Seong, Sangho Kwon, Shouichi MiyawakiAbstract:This study aimed to examine the electromyographic activity of superficial masseter and anterior temporal muscles during chewing gum and gummy jelly Mastication in healthy subjects to reveal the difference of neuromuscular control of jaw-closing muscles, according to the food texture. Electromyographic activity was recorded in 30 adults with Angle Class I occlusion and unimpaired function from the bilateral superficial masseter and anterior temporal muscles during unilateral Mastication of two test foods: standardized gummy jelly and color-changeable chewing gum. Differences in normalized electromyographic activity and asymmetry index values between gummy jelly and chewing gum Mastication were analyzed during the early, middle, and late phases of mandibular closure. Furthermore, changes among the three closing phases were compared for each test food. High electromyographic activity of both muscles tended to occur bilaterally during the middle and late closing phases during gummy jelly Mastication, but increased muscle activity in the late closing phase was not observed during chewing gum Mastication. The asymmetry index of the superficial masseter muscle increased significantly from early to late closure, regardless of the food texture, but it tended to decrease for the anterior temporal muscle during gummy jelly Mastication. The different aspects of the chewing process between the comminution and mixing test measures are necessary to elicit the different human neuromuscular strategies of chewing for different test foods. These characteristic EMG activities of the superficial masseter and anterior temporalis muscles may be used as supporting diagnostic information during patient assessments and a reference during evaluation of masticatory system disharmony or dysfunction.
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Mastication Suppresses Initial Gastric Emptying by Modulating Gastric Activity
Journal of Dental Research, 2011Co-Authors: H. Ohmure, H. Takada, Kunihiro Nagayama, Toshio Sakiyama, Hirohito Tsubouchi, Shouichi MiyawakiAbstract:Because various Mastication-related factors influence gastric activity, the functional relationship between Mastication and gastric function has not been fully elucidated. To investigate the influence of Mastication on gastric emptying and motility, we conducted a randomized trial to compare the effects of Mastication on gastric emptying and gastric myoelectrical activity under conditions that excluded the influences of food comminution, taste, and olfaction. A 13C-acetate breath test with electrogastrography and electrocardiography was performed in 14 healthy men who ingested a test meal with or without chewing gum. Autonomic nerve activity was evaluated by fluctuation analysis of heart rate. Gastric emptying was significantly delayed in the ‘ingestion with Mastication’ group. Gastric myoelectrical activity was significantly suppressed during Mastication and increased gradually in the post-Mastication phase. A decrease in the high-frequency power of heart rate variability was observed coincidentally with...
Hiroshi Tomonari - One of the best experts on this subject based on the ideXlab platform.
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Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral Mastication of artificial test foods with different textures in healthy subjects
Clinical Oral Investigations, 2019Co-Authors: Hiroshi Tomonari, Changkeon Seong, Sangho Kwon, Shouichi MiyawakiAbstract:Objectives This study aimed to examine the electromyographic activity of superficial masseter and anterior temporal muscles during chewing gum and gummy jelly Mastication in healthy subjects to reveal the difference of neuromuscular control of jaw-closing muscles, according to the food texture. Materials and methods Electromyographic activity was recorded in 30 adults with Angle Class I occlusion and unimpaired function from the bilateral superficial masseter and anterior temporal muscles during unilateral Mastication of two test foods: standardized gummy jelly and color-changeable chewing gum. Differences in normalized electromyographic activity and asymmetry index values between gummy jelly and chewing gum Mastication were analyzed during the early, middle, and late phases of mandibular closure. Furthermore, changes among the three closing phases were compared for each test food. Results High electromyographic activity of both muscles tended to occur bilaterally during the middle and late closing phases during gummy jelly Mastication, but increased muscle activity in the late closing phase was not observed during chewing gum Mastication. The asymmetry index of the superficial masseter muscle increased significantly from early to late closure, regardless of the food texture, but it tended to decrease for the anterior temporal muscle during gummy jelly Mastication. Conclusion The different aspects of the chewing process between the comminution and mixing test measures are necessary to elicit the different human neuromuscular strategies of chewing for different test foods. Clinical relevance These characteristic EMG activities of the superficial masseter and anterior temporalis muscles may be used as supporting diagnostic information during patient assessments and a reference during evaluation of masticatory system disharmony or dysfunction.
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Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral Mastication of artificial test foods with different textures in healthy subjects.
Clinical Oral Investigations, 2019Co-Authors: Hiroshi Tomonari, Changkeon Seong, Sangho Kwon, Shouichi MiyawakiAbstract:This study aimed to examine the electromyographic activity of superficial masseter and anterior temporal muscles during chewing gum and gummy jelly Mastication in healthy subjects to reveal the difference of neuromuscular control of jaw-closing muscles, according to the food texture. Electromyographic activity was recorded in 30 adults with Angle Class I occlusion and unimpaired function from the bilateral superficial masseter and anterior temporal muscles during unilateral Mastication of two test foods: standardized gummy jelly and color-changeable chewing gum. Differences in normalized electromyographic activity and asymmetry index values between gummy jelly and chewing gum Mastication were analyzed during the early, middle, and late phases of mandibular closure. Furthermore, changes among the three closing phases were compared for each test food. High electromyographic activity of both muscles tended to occur bilaterally during the middle and late closing phases during gummy jelly Mastication, but increased muscle activity in the late closing phase was not observed during chewing gum Mastication. The asymmetry index of the superficial masseter muscle increased significantly from early to late closure, regardless of the food texture, but it tended to decrease for the anterior temporal muscle during gummy jelly Mastication. The different aspects of the chewing process between the comminution and mixing test measures are necessary to elicit the different human neuromuscular strategies of chewing for different test foods. These characteristic EMG activities of the superficial masseter and anterior temporalis muscles may be used as supporting diagnostic information during patient assessments and a reference during evaluation of masticatory system disharmony or dysfunction.
Scott L. Stephens - One of the best experts on this subject based on the ideXlab platform.
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Decade-Long Plant Community Responses to Shrubland Fuel Hazard Reduction
Fire Ecology, 2017Co-Authors: Katherine M. Wilkin, Lauren C. Ponisio, Carmen L. Tubbesing, Jennifer B. Potts, Scott L. StephensAbstract:Fuel hazard reduction treatments such as prescribed fire and Mastication are widely used to reduce fuel hazard. These treatments help protect people from wildfire, yet may not be mutually beneficial for people and ecosystems in areas adapted to infrequent crown fire. Short-term studies indicate that some fuel hazard reduction treatments can be detrimental to biodiversity and ecosystem function, suggesting that land managers face an acute dilemma between protecting people or ecosystems. However, the long-term ecological trajectories and fuel hazard outcomes of fuel treatments are poorly understood. Using a 13-year replicated experimental study, we evaluated how shrub cover, non-native species abundance, native species diversity, and an obligate seeder responded to fuel treatments in California’s northern chaparral. The fuel hazard reduction treatments (fire and Mastication) and their seasons of implementation (fall, winter, and spring) had unique influences on plant communities. Untreated controls had continuous shrub canopy with no understory throughout the study. Recovery of shrubs after Mastication was slower than recovery after fire. Ten years after treatment, shrub cover in fire treatments and spring Mastications produced 1 % to 2 % less cover than the control, whereas fall Mastications produced 8 % less cover than the control. The number of non-native plants, including non-native annual grasses, was higher after Mastication treatments compared to fire treatments after 10 years. Surprisingly, Mastication treatments also increased cover of an uncommon native shrub that is an obligate seeder. The season of treatment also influenced these outcomes, but to a lesser extent than treatment type. Long-term shrub species composition did not follow the trends of short-term species composition of shrub recruitment. Based on these findings, we concluded that fuel hazard reduction treatments only reduce shrub cover for approximately 10 years, and can change plant community composition, suggesting that thorough consideration of the decision to use fuel hazard reduction treatments is warranted. Los tratamientos de reducción de combustibles como las quemas prescriptas y el triturado son ampliamente usados para reducir el peligro potencial de incendios. Estos tratamientos ayudan a proteger a la gente de los incendios, aunque pueden no ser mutuamente beneficiosos para la gente y los ecosistemas en áreas adaptadas a incendios de copa poco frecuentes. Estudios de corto plazo indican que los tratamientos de reducción de combustible pueden ser perjudiciales para la biodiversidad y el funcionamiento de los ecosistemas, sugiriendo que los gestores del territorio se enfrentan al dilema de tener que optar entre proteger a la gente o a los ecosistemas. Por otra parte, las trayectorias ecológicas y los resultados finales sobre el peligro de incendios por parte de los tratamientos de combustibles a largo plazo son aún poco entendidos. Usando un estudio experimental replicado durante 13 años, evaluamos como la cobertura de arbustos, la abundancia de especies no nativas, la diversidad de especies nativas y una especie que se reproduce obligadamente por semillas, responden a distintos tratamientos de reducción de combustible en el chaparral del norte de California. Los tratamientos de reducción de combustible (quemas prescriptas y triturado) y las estaciones en que fueron implementados (otoño, invierno, y primavera) tuvieron influencias únicas en las comunidades vegetales. Los tratamientos de control presentaban doseles arbustivos continuos sin sotobosque a través de todo el periodo de estudio. La recuperación de los arbustos después de aplicado el tratamiento de triturado fue más lento que en el caso de las quemas prescriptas. Diez años post tratamientos, la cobertura de arbustos en el tratamiento de quemas y en el de triturado en primavera produjeron de 1 % a 2 % menos de cobertura que el control, mientras que el triturado durante el otoño produjo 8 % menos cobertura que el control. Diez años después de haberse realizado los tratamientos, el número de especies no nativas incluyendo pastos anuales no nativos, fue mayor en el tratamiento de triturado que en el tratamiento de quemas prescriptas. Sorprendentemente, los tratamientos de triturado también incrementaron la cobertura de un arbusto nativo poco común que se reproduce estrictamente por semilla. La estación en que se llevaron a cabo los tratamientos también influenciaron estos resultados, aunque en menor medida que el tipo de tratamiento. La composición de arbustos en el largo plazo no siguió las tendencias del corto plazo en relación al reclutamiento de arbustos. Basados en estos resultados, concluimos que los tratamientos de reducción de combustible solo reducen la cobertura de arbustos por aproximadamente 10 años, y pueden cambiar la composición de la comunidad de plantas, sugiriendo que una profunda consideración en la decisión de usar estos tratamientos de reducción de combustible sea garantizada.
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invasive and native plant responses to shrubland fuel reduction comparing prescribed fire Mastication and treatment season
Biological Conservation, 2009Co-Authors: Jennifer B. Potts, Scott L. StephensAbstract:Fuel reduction in the wildland–urban interface is a widely used international strategy for assisting human communities regarding wildfire threats, but very little research has examined whether certain fuel reduction methods and their seasonal timing promote nonnative invasion. To address this issue, we evaluated nonnative and native plant response to five of the most commonly-practiced shrubland fuel reduction methods in Mediterranean climates, including (a) fall prescribed fire, (b) winter prescribed fire, (c) spring prescribed fire, (d) fall Mastication (slashing) and (e) spring Mastication. Treatments were replicated four times in mature northern California chaparral and surveyed for three years after treatment; treatment type was randomly assigned. We found that the effects of treatment type (fire/Mastication) were more apparent than the effects of treatment season (fall/winter/spring), but there were some differences among seasons of prescribed fire. Mastication treatments had the highest number of nonnative invasive species. Mastication treatments also had 34% higher nonnative annual grass abundance than the fire treatments. Winter and spring prescribed fire treatments were most resistant to nonnative invasion since these areas had the fewest nonnative species, lowest nonnative species abundances, and highest relative proportions of native plants. In shrublands where controlling nonnative annual grass is an important objective, managers should consider cool season prescribed fire as a viable fuel reduction treatment. In cases where prescribed fire is not feasible, Mastication provides an alternative that can exacerbate nonnative grass production in the short term but may maintain native plant seedbanks over the long term if the site remains undisturbed for several decades. Results from this study could be applicable to other areas of Mediterranean shrublands.
