Jaw muscles and the skull in mammals: the biomechanics of mastication
Jaw muscles and the skull in mammals: the biomechanics of mastication
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DOI：
10.1016/s1095-6433(01)00472-x
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发表时间：
2001-12-01
影响因子：
2.3
通讯作者：
Marshall, CD
中科院分区：
文献类型：
--
作者：
Herring, SW;Rafferty, KL;Marshall, CD
在非哺乳动物脊椎动物中，具有紧密缝合连接的坚硬头骨与高水平的颅骨负荷有关。哺乳动物坚硬的头骨大概是为了抵抗咀嚼的压力。猪（Sus scrofa）是一种普通有蹄类动物，其饮食中含有丰富的抗性食物。本报告综合了先前的工作，使用应变计连接到颅骨、颧弓、下颌关节和下颌骨的骨头和缝合线，并对上颌骨进行了新的研究。记录无约束咀嚼和/或麻醉猪在肌肉刺激时的应变。骨株均为100 ~ 1000亩，除颅脑外，其他各部位骨株均较高。应变制度是特定于不同的区域，表明理论处理的头骨作为一个单一的结构可能是不正确的。肌肉收缩，特别是咬肌收缩，通过四种机制引起应变模式：(1)肌肉附着区域的直接负荷；(2)颚关节处有压反力；(3)咬合力加载在鼻部和下颌骨上，(4)运动导致下颌骨和头盖骨之间产生新的接触点。没有看到一些预期的加载模式。最值得注意的是，右咀嚼和左咀嚼的菌株没有差异，可能是因为猪有双侧咬合和咬肌活动。(C) 2001爱思唯尔科学公司版权所有。
Among non-mammalian vertebrates, rigid skulls with tight sutural junctions are associated with high levels of cranial loading. The rigid skulls of mammals presumably act to resist the stresses of mastication. The pig, Sus scrofa, is a generalized ungulate with a diet rich in resistant foods. This report synthesizes previous work using strain gages bonded to the bones and sutures of the braincase, zygomatic arch, jaw joint, and mandible with new studies on the maxilla. Strains were recorded during unrestrained mastication and/or in anesthetized pigs during muscle stimulation. Bone strains were 100-1000 mu,epsilon, except in the braincase, but sutural strains were higher, regardless of region. Strain regimes were specific to different regions, indicating that theoretical treatment of the skull as a unitary structure is probably incorrect. Muscle contraction, especially the masseter, caused strain patterns by four mechanisms: (1) direct loading of muscle attachment areas; (2) a compressive reaction force at the jaw joint; (3) bite force loading on the snout and mandible, and (4) movement causing new points of contact between mandible and cranium. Some expected patterns of loading were not seen. Most notably, strains did not differ for right and left chewing, perhaps because pigs have bilateral occlusion and masseter activity. (C) 2001 Elsevier Science Inc. All rights reserved.