Effects of Parity and Somatic Cell Count Threshold on Udder Morphology, Milkability Traits, and Milk Quality in Canarian Goats.

The effects of parity and somatic cell count in milk (SCC) threshold on the udder morphology, milkability traits, and milk composition was evaluated in 41 Canarian goats in mid-lactation. The animals were divided according to parity (1st, 2nd, and 3rd), and a SCC threshold of 2000 × 103 cells/mL in milk was set to evaluate the effect of this factor on the different measured parameters. Results showed that primiparous goats had the udder smaller and less distended than multiparous goats, but no differences were detected on milk flow parameters. Furthermore, SCC and total bacterial count (TBC) tended to be higher when the parity increased. On the other hand, goats with SCC ≤ 2000 × 103 had higher cistern-floor distance (CF) and lower TBC values compared with those goats with a count above the predetermined threshold. The results suggest that a reduction in SCC can be achieved by a selection of udder morphological traits. Moreover, milk flow parameters do not seem to be a tool to determine the udder health status in Canarian goats, but long-term studies are needed to verify it.

The demographic history and adaptation of Canarian goat breeds to environmental conditions through the use of genome-wide SNP data.

BACKGROUND: The presence of goats in the Canary Islands dates back to the late 1st millennium BC, which coincides with the colonization by the Amazigh settlers. However, the exact geographic origin of Canarian goats is uncertain since the Amazigh peoples were distributed over a wide spatial range. Nowadays, three Canarian breeds (Palmera, Majorera and Tinerfeña) are officially recognized, along with two distinct South and North Tinerfeña ecotypes, with the South Tinerfeña and Majorera goats thriving in arid and dry semi-desertic environments and the Palmera and North Tinerfeña goats are adapted to humid and temperate areas that are influenced by trade winds. Genotypes for 224 Canarian goats were generated using the Illumina Goat single nucleotide polymorphism (SNP)50 BeadChip. By merging these data with the genotypes from 1007 individuals of African and Southern European ancestry, our aim was to ascertain the geographic origin of the Canarian goats and identify genes associated with adaptation to diverse environmental conditions. RESULTS: The diversity indices of the Canarian breeds align with most of those of the analyzed local breeds from Africa and Europe, except for the Palmera goats that showed lower levels of genetic variation. The Canarian breeds demonstrate a significant genetic differentiation compared to other populations, which indicates a history of prolonged geographic isolation. Moreover, the phylogenetic reconstruction indicated that the ancestry of the Canarian goats is fundamentally North African rather than West African. The ADMIXTURE and the TreeMix analyses showed no evidence of gene flow between Canarian goats and other continental breeds. The analysis of runs of homozygosity (ROH) identified 13 ROH islands while the window-based FST method detected 25 genomic regions under selection. Major signals of selection were found on Capra hircus (CHI) chromosomes 6, 7, and 10 using various comparisons and methods. CONCLUSIONS: This genome-wide analysis sheds new light on the evolutionary history of the four breeds that inhabit the Canary Islands. Our findings suggest a North African origin of the Canarian goats. In addition, within the genomic regions highlighted by the ROH and FST approaches, several genes related to body size and heat tolerance were identified.

Genetic newborn screening and digital technologies: A project protocol based on a dual approach to shorten the rare diseases diagnostic path in Europe.

Since 72% of rare diseases are genetic in origin and mostly paediatrics, genetic newborn screening represents a diagnostic "window of opportunity". Therefore, many gNBS initiatives started in different European countries. Screen4Care is a research project, which resulted of a joint effort between the European Union Commission and the European Federation of Pharmaceutical Industries and Associations. It focuses on genetic newborn screening and artificial intelligence-based tools which will be applied to a large European population of about 25.000 infants. The neonatal screening strategy will be based on targeted sequencing, while whole genome sequencing will be offered to all enrolled infants who may show early symptoms but have resulted negative at the targeted sequencing-based newborn screening. We will leverage artificial intelligence-based algorithms to identify patients using Electronic Health Records (EHR) and to build a repository "symptom checkers" for patients and healthcare providers. S4C will design an equitable, ethical, and sustainable framework for genetic newborn screening and new digital tools, corroborated by a large workout where legal, ethical, and social complexities will be addressed with the intent of making the framework highly and flexibly translatable into the diverse European health systems.

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese.

Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.

Suitability of dual-purpose cockerels of 3 different genetic origins for fattening under free-range conditions.

The utilization of male chickens for fattening constitutes a potential advantage of the dual-purpose concept. In addition to the use of commercial hybrids, producers could introduce alternative chicken genotypes or further develop local breeds. To gain more information about the genetic effect on growth performance, carcass characteristics, physicochemical meat traits, and sensory attributes, 60 cockerels belonging to Les Bleues (developed from the French breed Bresse Gauloise), Canarian (Spanish local breed), and Dominant Red Barred D459 (DRB D459; commercial dual-purpose hybrid) genotypes were reared under free-range conditions in a warm tropical climate and slaughtered at 15 wk of age. The major findings were as follows: (i) Les Bleues chickens exhibited the best growth rate and the body weight of 2.44 kg reached by this strain at 15 wk would be gained only after 18 to 19 wk with DRB D459 and it would take even 2 wk longer for Canarian breed, according to the growth modeling using the Morgan equation, although the body weights between the latter were statistical similar at 15 wk; (ii) Les Bleues strain had a good capability in terms of meat production performance, presenting carcasses with significantly heavier commercial cuts, and higher fleshiness than the other 2 genotypes; (iii) although significant differences among genotypes appeared in the physical characteristics of the breast meat, especially those concerning the skin and meat color and water-holding capacity, which was significantly reduced for Canarian chickens, no significant differences were detected in the chemical composition and fatty acid profile of the breast meat; (iv) trained panelists (n = 8) pointed out that leg meat of none of the genotypes is better in terms of global appreciation, but untrained consumers (n = 99) perceived that the Les Bleues leg meat was significantly more palatable than the DRB D459 leg meat.

Exposure to Metals from Artisanal Cheeses Made with Goat's Milk.

Cheeses are an important source of essential elements. Nevertheless, the level of some metals could pose a health risk. Therefore, the concentration of trace elements and toxic metals (Cr, Cu, Li, Ni, Sr, Pb, Cd, and Al) has been determined in artisanal cheeses from different geographical locations, and the intake of these metals from cheese consumption has been evaluated. The metal concentration was determined in a total of 90 cheese samples from different locations by using inductively coupled plasma atomic emission spectroscopy. The highest concentration of Al (35.1 ± 4.42 mg/kg, wet weight) was found in artisanal cheeses from Zamora (Spain), followed by Sr (6.85 ± 0.35 mg/kg, wet weight) in artisanal cheeses from Cadiz (Spain). A daily consumption of 23.2 g of cheese provides a significant dietary contribution for Al of 0.82% of its tolerable weekly intake of 1 mg/kg of body weight per week. Canary Islands cheeses have a higher metal content than the non-Canary cheese, which could be because of the volcanic characteristics of the island soils. The intake of toxic metals and trace elements poses no risk to the health of adults.

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.

Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg-1), medium-chain free fatty acids (0.4-3.7 mmol·kg-1), and long-chain free fatty acids (0.2-2.1 mmol·kg-1) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.

El deseo inconsciente y su drama. Aplicaciones al campo de la clínica (ilustrado a través de algunos fragmentos del Hamlet de Shakespeare) / Unconscious desire and its drama. Applications within the field of clinical psychoanalysis (illustrated by way excerpts from Shakespeare´s Hamlet)

A través de algunos fragmentos esenciales del drama de Hamlet se aborda la dramática del deseo inconsciente. Este deseo se vehicula a través de las fantasías inconscientes de Hamlet que, a modo de un pensamiento obsesivo y del aplazamiento de la acción, se van sucediendo en virtud de estímulos representativos que difícilmente puede simbolizar. El fantasma o ghost del padre es quien marca a Hamlet la acción de la venganza que no puede ser llevada a cabo porque no está sustentada en su propio deseo, sino en el del padre, que es idealizado para evitar la decepción por las andanzas anteriores a su muerte. Mientras, a Hamlet le paraliza su verdad inconsciente; este está atrapado, sin saberlo, en el deseo de la madre que ha traicionado con su deseo no solo al padre, al influir en su muerte y volver a casarse, sino al propio Hamlet, que inconscientemente desea a su madre sin saberlo. Esta doble traición inconsciente de Hamlet contribuye aún más a su diatriba entre el ser o no ser, dilema que está en función de averiguar lo que él desea o quedar capturado en el deseo del padre que pide la venganza (AU)

By means of several key passages from the play Hamlet, this paper explores the dramatic dimension of unconscious desire. This desire is mediated by Hamlet's unconscious fantasies which, in the mode of obsessive thought and postponement of action, are played out by virtue of representative stimuli which only with difficulty is he able to symbolize. The phantom or ghost of the father is the figure who sets Hamlet on the course of vengeance, which cannot be carried through because it is not under-pinned by his own desire, but that of his father, who is idealized so as to avoid the disappointment of his escapades leading up to his death. While Hamlet is paralyzed by his unconscious truth, he is caught, unknowingly, in the desire of the mother who has betrayed, with her desire, not only the father, by having a hand in his death and marrying again, but Hamlet himself, who unconsciously desires his mother without knowing it. This double unconscious betrayal of Hamlet contributes even more towards his diatribe over whether ‘to be or not to be’, a dilemma based on him discovering what he desires, or remaining caught in the desire of the father who seeks vengeance (AU)

Complexity and uniqueness of the aromatic profile of smoked and unsmoked Herreño cheese.

In this work, the volatile fraction of unsmoked and smoked Herreño cheese, a type of soft cheese from the Canary Islands, has been characterized for the first time. In order to evaluate if the position in the smokehouse could influence the volatile profile of the smoked variety, cheeses smoked at two different heights were studied. The volatile components were extracted by Solid Phase Microextraction using a divinylbenzene/carboxen/ polydimethylsiloxane fiber, followed by Gas Chromatography/Mass Spectrometry. In total, 228 components were detected. The most numerous groups of components in the unsmoked Herreño cheese were hydrocarbons, followed by terpenes and sesquiterpenes, whereas acids and ketones were the most abundant. It is worth noticing the high number of aldehydes and ketones, and the low number of alcohols and esters in this cheese in relation to others, as well as the presence of some specific unsaturated hydrocarbons, terpenes, sesquiterpenes and nitrogenated derivatives. The smoking process enriches the volatile profile of Herreño cheese with ketones and diketones, methyl esters, aliphatic and aromatic aldehydes, hydrocarbons, terpenes, nitrogenated compounds, and especially with ethers and phenolic derivatives. Among these, methylindanones or certain terpenes like α-terpinolene, have not been detected previously in other types of smoked cheese. Lastly, the results obtained suggest a slightly higher smoking degree in the cheeses smoked at a greater height.

The occlusal appliance effect on myofascial pain.

There are limited studies about the effects of occlusal appliance (OA) after three months of use. This study aimed to compare myofascial pain (MP) according to RDC/TMD, craniocervical relationships (CR) and masseter and temporalis bilateral electromyographic (EMG) activity, before and after three months of occlusal appliance use. Nineteen patients participated in this study. Cephalometric and RDC/TMD diagnostics were performed previously (baseline) and at the end of the study period (three months). EMG recordings at clinical mandibular rest position (MRP), during swallowing of saliva (SW) and during maximum voluntary clenching (MVC) were performed as follows: after one hour of use of an OA; after three months of using the OA for a minimum of 16 hours each day; and immediately after removal from the mouth. MP was relieved in all patients at the end of the study period. CR did not change significantly between baseline and after removal of the OA at the end of the study period. EMG activity during MRP, SW, and MVC decreased in both muscles after one hour using the OA and maintained the same level for the three-month period. When comparing baseline versus final EMG activity without OA, a significant decrease was only observed in the masseter muscle. The results observed in the present study are relevant to clinicians because they imply that the therapeutic effect of OA does not significantly affect the homeostasis of the craniocervical system.

Electromyographic activity during awake tooth grinding tasks at different jaw posture in the sagittal plane.

OBJECTIVE: The goal of this study was to evaluate the electromyographic (EMG) activity of the anterior temporalis, suprahyoid, infrahyoid and trapezius muscles during tooth grinding at different jaw posture tasks. MATERIALS AND METHODS: Participants were 30 healthy subjects with natural dentition, bilateral molar support and incisive protrusive guidance. Bipolar surface electrodes were located on the right side of the subject. EMG recordings were performed in the following tasks: (A) Eccentric grinding from intercuspal position to protrusive edge-to-edge contact position; (B) concentric grinding from protrusive edge-to-edge contact position to intercuspal position; (C) eccentric grinding from intercuspal position to the maximum voluntary retrusive position; and (D) concentric grinding from the maximum voluntary retrusive position to intercuspal position. The results were analyzed statistically by Friedman test and Wilcoxon signed rank-sum test. RESULTS: EMG activity in the anterior temporalis and infrahyoid muscles was significantly higher during task C than the other tasks. EMG activity in the suprahyoid muscles was significantly higher during task C than task D. EMG activity in the trapezius muscle was significantly higher during task C than tasks A and B. CONCLUSIONS: The higher EMG activity recorded in task C could become important when its frequency, duration and magnitude are enough to exceed the adaptation capability of the individual.

Bilateral supra- and infrahyoid EMG activity during eccentric jaw clenching and tooth grinding tasks in subjects with canine guidance or group function.

This study compares the effect of tooth clenching and grinding on supra- and infrahyoid electromyographic (EMG) activity during different laterotrusive jaw posture tasks. The study included 30 healthy subjects with natural dentition and bilateral molar support, 15 with bilateral canine guidance and 15 with bilateral group function. Bipolar surface electrodes were located on the left and right supra- and infrahyoid muscles. EMG activity was recorded during the following tasks: A. eccentric grinding from intercuspal position to the right lateral edge-to-edge contact position; B. clenching in right edge-to-edge lateral contact position; C. concentric grinding from right lateral edge-to-edge contact position to intercuspal position. EMG activity was not significantly different between tasks on the working side, nonworking side, or between both sides, in subjects with canine guidance or group function (Wilcoxon rank-sum test). When comparing EMG activity by occlusal scheme, no significant differences were found either on the working side or the non-working side (Mann-Whitney U test). This result suggests that supra- and infrahyoid EMG activity in its predominant stabilizing role of the hyoid bone is not significantly modified by the type of laterotrusive occlusal scheme.

Anterior temporalis and suprahyoid EMG activity during jaw clenching and tooth grinding.

The aim of this study was to evaluate the anterior temporalis and suprahyoid electromyographic (EMG) activity during jaw clenching and tooth grinding at different jaw posture tasks. The study included 30 healthy subjects with natural dentition and bilateral molar support, incisive protrusive guidance and bilateral laterotrusive canine guidance. Bipolar surface electrodes were located on the right anterior temporalis and suprahyoid muscles. Three EMG recordings in the standing position were performed in the following tasks: C. clenching in the intercuspal position (IP); P1. eccentric grinding from IP to protrusive edge-to-edge contact position; P2. clenching in protrusive edge-to-edge contact position; P3. concentric grinding from protrusive edge-to-edge contact position to IP; L1. eccentric grinding from IP to laterotrusive edge-to-edge contact position; L2. clenching in laterotrusive edge-to-edge contact position; L3. concentric grinding from laterotrusive edge-to-edge contact position to IP. EMG activity during protrusive and laterotrusive tasks was lower than intercuspal position in the anterior temporalis, whereas an opposite EMG pattern was observed in the suprahyoid muscles activity, excepting recorded activity in L2 (mixed model with unstructured covariance matrix). Anterior temporalis activity was higher during P3 than P1 and P2 tasks and during L3 than L1 and L2 tasks, whereas in the suprahyoid muscles, activity was higher during P1 than P2 tasks and during L1 than L2 and L3 tasks. These results could support the idea of a differential modulation of the motor neuron pools of anterior temporalis and suprahyoid muscles of peripheral and/or central origin.

[Olfactory sensory perception]. / Sensopercepción olfatoria: una revisión.

The five senses have had a fundamental importance for survival and socialization of human beings. From an evolutionary point of view the sense of smell is the oldest. This sense has a strong representation within the genome, allowing the existence of many types of receptors that allow us to capture multiple volatile odor producing molecules, sending electrical signals to higher centers to report the outside world. Several cortical areas are activated in the brain, which are interconnected to form an extensive and complex neural network, linking for example, areas involved with memory and emotions, thus giving this sense of perceptual richness. While the concept of flavor is largely related to the sense of taste, smell provides the necessary integration with the rest of the senses and higher functions. Fully understanding the sense of smell is relevant to health professionals. Knowing the characteristics of the receptors, the transduction processes and convergence of information in the higher centers involved, we can properly detect olfactory disorders in our patients.

Influence of jaw clenching and tooth grinding on bilateral sternocleidomastoid EMG activity.

This study compares the effect of tooth clenching and grinding on sternocleidomastoid electromyographic (EMG) activity during different laterotrusive jaw posture tasks. The study included 28 healthy subjects with natural dentition and bilateral molar support, 14 with bilateral canine guidance and 14 with bilateral group function. Bipolar surface electrodes were located on the left and right sternocleidomastoid muscles. EMG activity was recorded during the following tasks: (A) eccentric grinding from intercuspal position to the right lateral edge-to-edge contact position; (B) clenching in right edge-to-edge lateral contact position; (C) concentric grinding from right lateral edge-to-edge contact position to intercuspal position. On the working side, activity in the task C was significantly higher than in tasks A and B in subjects with canine guidance, whereas no significant differences were observed between tasks in subjects with group function. On the nonworking side, activity was significantly lower during task A than in tasks B and C, in both occlusal schemes (mixed model with unstructured covariance matrix). When comparing by side, EMG activity was significantly lower during task B on the working side than on the nonworking side. However, there were no significant differences during tasks A and C. The EMG activity was significantly lower with canine guidance than group function on the working side during tasks A, B, and C, and on the nonworking side during tasks B and C. These results could explain muscular symptoms in the sternocleidomastoid muscles if the subject is experiencing parafunctional habits while awake and/or during sleep that exceed the individual's adaptation capability.

Sensopercepción olfatoria: una revisión / Olfactory sensory perception

The five senses have had a fundamental importance for survival and socialization of human beings. From an evolutionary point of view the sense of smell is the oldest. This sense has a strong representation within the genome, allowing the existence of many types of receptors that allow us to capture multiple volatile odor producing molecules, sending electrical signals to higher centers to report the outside world. Several cortical areas are activated in the brain, which are interconnected to form an extensive and complex neural network, linking for example, areas involved with memory and emotions, thus giving this sense of perceptual richness. While the concept of fl avor is largely related to the sense of taste, smell provides the necessary integration with the rest of the senses and higher functions. Fully understanding the sense of smell is relevant to health professionals. Knowing the characteristics of the receptors, the transduction processes and convergence of information in the higher centers involved, we can properly detect olfactory disorders in our patients.

Sensopercepción gustativa: una revisión / Gustatory sensory perception: a review

Los órganos de los sentidos confieren a los seres humanos la capacidad de percibir y responder a una gran gama de estímulos que provienen del entorno, lo cual nos brinda la facultad de elaborar respuestas con el fin de adaptarnos a los cambios medioambientales, cubrir nuestras necesidades básicas y sobrevivir. Para nutrirnos, el sentido del gusto posee un rol primordial que nos permite seleccionar dentro de una amplia variedad de alimentos, las sustancias que son necesarias para nuestro metabolismo, protegiéndonos a su vez de compuestos potencialmente nocivos, debido a su toxicidad o grado de descomposición. Este sentido también es capaz de brindarnos la capacidad de seleccionar y discriminar alimentos que nos permitan sentir agrado y placer. Para los dentistas es fundamental comprender adecuadamente los complejos procesos del sentido del Gusto, identificar las estructuras involucradas tanto a nivel periférico (papilas, receptores y vías nerviosas) como a nivel central (núcleos y cortezas cerebrales); además de conocer las modalidades básicas del gusto y sus respectivos mecanismos de transducción. Este conocimiento aportará los elementos necesarios para enfrentar de manera correcta una situación en la cual un paciente presente una alteración gustativa, siendo capaz de identificar las posibles causas y adoptar medidas adecuadas para resolverla y/o tolerarla en el caso de ser provocada en forma transitoria por un procedimiento que forme parte o no de nuestro tratamiento.

The sense organs give to humans the ability to perceive and respond to a wide range of stimuli from the environment. This allows us the power to shape responses in order to adapt to environmental changes, control our basic needs and survive. The sense of taste has a key role in nurture. Enable us to select from a wide variety of foods, elements that are necessary for metabolism and also protecting from potentially harmful compounds, as of its toxicity or degree of decomposition. This sense of taste is also capable of giving us the ability to select and discriminate food that allow us to feel enjoy and pleasure. For dentists is critical to understand adequately the complex processes of taste, identify the structures involved peripheral (papillae, nerve pathways and receptors) and central (nuclei and cerebral cortices), besides knowing the basic modalities of taste and their respective transduction mechanisms. This knowledge will provide the basis to address properly a situation in which a patient has an altered taste, being able to identify possible causes and take appropriate action to resolve it and / or tolerate if temporary caused by a procedure that may be part of our dental treatment.

Smoking but not homozygosity for CYP1A2 g-163A allelic variant leads to earlier disease onset in patients with sporadic porphyria cutanea tarda.

Porphyria cutanea tarda (PCT) results from decreased activity of hepatic uroporphyrinogen decarboxylase (UROD). Both sporadic and familial forms are characterised by typical cutaneous lesions triggered by genetic/environmental factors. Studies in rodents showed that cytochrome P4501A2 (CYP1A2) plays a central role in the synthesis of a competitive inhibitor of hepatic UROD, but there is little evidence in humans. The impact of smoking and CYP1A2 g-163C > A allelic variant upon first appearance of clinical signs was investigated in 102 patients (80 sporadic-PCT) and 150 healthy donors from Spain. We found an increase in the frequency of CYP1A2 g-163A allele in patients with PCT when compared with controls, although the more inducible A/A genotype had no effect on the onset age. In sporadic-PCT, smoking leads to earlier onset of clinically overt disease in moderate-to-heavy smokers (>or=10 cigarettes/day). In conclusion, this study provides evidence that smoking hastens the onset of cutaneous symptoms in sporadic-PCT patients.

The effect of tooth clenching and grinding on anterior temporalis electromyographic activity in healthy subjects.

The aim of this study was to determine the effect of tooth clenching and grinding on anterior temporalis electromyographic (EMG) activity. The sample included 30 healthy subjects with natural dentition and bilateral molar support, 15 with bilateral canine guidance and 15 with bilateral group function. An inclusion criterion was that subjects have to be free of signs and symptoms of any dysfunction of the masticatory system. Bipolar surface electrodes were located on the left and right anterior temporalis muscles. EMG activity was recorded during the following conditions: A. eccentric grinding from intercuspal position to the right lateral edge-to-edge contact position; B. clenching in right edge-to-edge lateral contact position; and C. concentric grinding from right lateral edge-to-edge contact position to intercuspal position. On the working side, EMG activity was not significantly different between conditions in both occlusal schemes. On the nonworking side, EMG activity was significantly higher during condition C than condition B in both occlusal schemes (mixed model with unstructured covariance matrix). When comparing by side, EMG activity was significantly higher during conditions A and B on the working side than on the nonworking side. However, there was no significant difference during condition C. EMG activity was significantly lower with canine guidance than group function on the working side (in all conditions) as well as during concentric grinding on the nonworking side. These results could explain muscular symptoms in the anterior temporalis muscles if the subject is experiencing parafunctional habits either while awake and/or sleep that exceed the individual's adaptation capability.