Artificial neural network that modifies muscle activity in sit-to-stand motion using sensory input
Artificial neural network that modifies muscle activity in sit-to-stand motion using sensory input
复制标题
使用感觉输入改变从坐到站运动中的肌肉活动的人工神经网络
DOI:
10.1080/01691864.2021.1917452
复制
发表时间:
2021
影响因子:
2
通讯作者:
Asama Hajime
中科院分区:
文献类型:
--
作者:
Yoshida Kazunori;An Qi;Hamada Hiroyuki;Yamakawa Hiroshi;Tamura Yusuke;Yamashita Atsushi;Asama Hajime
Sit-to-stand motion is an important daily activity, and it is important to study the mechanism of the motion to improve the ability when it becomes weak. To study the mechanism, we hypothesized that muscle synergy generates muscle activity as a feedforward signal, which is modified by sensory input. This study focuses on determining the sensory input primarily used for modifying sit-to-stand motion. To obtain this, we built artificial neural network models that generate muscle activities based on sensory input and feedforward signals and analyzed the effect of each input on the output. The models were built for each motion phase. The input was information from vestibular and somatosensory input and averaged muscle synergy as feedforward signals, and the output was muscle synergy. As a result, it was revealed that humans may primarily use hip angle to bend forward, ankle and vertical foot reaction force to hip rise, ankle, knee, and lumber angles and vertical foot reaction force to extend body, and lumber angle to stabilize. This indicates the type of sensory input used to control each muscle synergy in each motion phase. The information should be used to modify the sit-to-stand motion in environmental conditions where the motion is performed.
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影响因子:
6
作者:
Gongbing Shan;Ge Wu;L. Haugh
通讯作者:
L. Haugh
DOI:
--
发表时间:
2013
期刊:
J. Robotics Mechatronics
影响因子:
--
作者:
Qi An;Y. Ikemoto;H. Asama
通讯作者:
H. Asama
DOI:
10.1109/smc.2016.7844733
发表时间:
2016
期刊:
2016 IEEE International Conference on Systems, Man, and Cybernetics (SMC)
影响因子:
--
作者:
A. Mughal;K. Iqbal
通讯作者:
K. Iqbal
影响因子:
64.8
作者:
Lee, DD;Seung, HS
通讯作者:
Seung, HS
影响因子:
2.5
作者:
Ivanenko, YP;Grasso, R;Lacquaniti, F
通讯作者:
Lacquaniti, F