Influence of intra-oral sensory impairment by anaesthesia on food comminution and mixing in dentate subjects.
Influence of intra-oral sensory impairment by anaesthesia on food comminution and mixing in dentate subjects.
复制标题
麻醉引起的口腔内感觉障碍对有齿受试者食物粉碎和混合的影响。
DOI：
10.1111/joor.12276
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
Wakabayashi N.
中科院分区：
文献类型：
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作者：
Yoshida E;Fueki K;Wakabayashi N.
来自感觉感受器的关于食物块的感觉输入可以影响咀嚼期间的颌运动行为。目的是阐明口内感觉输入对有齿受试者食物粉碎和食物混合能力的影响。11名口面部无感觉功能障碍的有齿受试者参与了本研究。通过注射含肾上腺素的利多卡因溶液，在受试者首选咀嚼侧的牙周结构和口腔粘膜上实现局部麻醉。在基线（对照）和麻醉后，收集受试者食物粉碎和食物混合能力的数据。在规定的20次咀嚼行程后，通过测量花生的粉碎程度（客观硬度; 45·3 [牛顿，N]）来量化食物粉碎能力。食物混合能力测量为10次咀嚼后双色石蜡块的不混合程度。使用三种不同硬度水平的蜡块（软、中和硬：分别为20·3、32·6和75·5 [N]），并以随机顺序咀嚼。麻醉后，受试者的食物粉碎能力显著降低（P<0.001），每个蜡块硬度水平的食物混合能力也显著降低（P<0.01）。观察到客观硬度值与麻醉对食物混合能力的影响之间存在显著相关性（P< 0·05），表明麻醉后，混合能力的恶化随着硬度的增加而增加。总之，口内感觉输入可以影响食物粉碎和食物混合能力。
Sensory input from sensory receptors regarding food morsels can affect jaw motor behaviours during mastication. The aim was to clarify the effects of intra‐oral sensory input on the food‐comminuting and food‐mixing capacities of dentate subjects. Eleven dentate subjects without sensory dysfunction in their oro‐facial region participated in this study. Local anaesthesia was achieved on the periodontal structures and on the oral mucosa of the subjects' preferred chewing side by injecting a lidocaine solution with adrenalin. At baseline (control) and after anaesthesia, data on the subjects' food‐comminuting and food‐mixing capacities were gathered. The food‐comminuting capacity was quantified by measuring the degree of pulverisation of peanuts (objective hardness; 45·3 [Newton, N]) after a prescribed 20 chewing strokes. The food‐mixing capacity was measured as the degree of immixture of a two‐coloured paraffin wax cube after 10 chewing strokes. Wax cubes of three different hardness levels were used (soft, medium and hard: 20·3, 32·6 and 75·5 [N], respectively) and were chewed in random order. After anaesthesia, the subjects' food‐comminuting capacity significantly decreased (P< 0·001), as did the food‐mixing capacity for each hardness level of the wax cubes (P< 0·01). A significant correlation was observed between the objective hardness values and the anaesthesia effects for the food‐mixing capacity (P< 0·05), indicating that after anaesthesia, deterioration of the mixing capacity increased as the hardness increased. In conclusion, intra‐oral sensory input can affect both food‐comminuting and food‐mixing capacities.