Quantification of Food Texture, and Masticatory Function to the Swallowing Threshold

食物质地的量化以及吞咽阈值的咀嚼功能

• 批准号: 01480460
• 负责人: KAWAZOE Takayoshi
• 金额: $ 2.56万
• 依托单位: Osaka Dental University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1989
• 资助国家: 日本
• 起止时间: 1989 至 1990
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-01480460/
• 关键词: Food Texture; Masticatory Function; Swallowing Threshold; テススチャ-; 咀嚼運動; 顎機能異常

This study was made to investigate the influence of food texture on the chewing motion. Using a kinesiograph (Model K6, Myo-tronics Co.), the jaw movement of mandible was recorded three-dimensionally from the beginning of mastication to the swallowing in 20 normal subjects. As test food, cheese, kamaboko, takuan, bontan-ame and surume were used. On each food, the hardness, the cohesiveness, the gumminess, the stickiness, the adhesiveness and fracturability were quantified by a texturometer (Zenken Co.).The food texture strongly related to the masticatory function was not only the hardness, but also the gumminess, expressed the required force which ground food to the extent of one's swallowable condition. As the gumminess increased, the time of the occluding phase decreased and the number of chewing strokes increased. The time of the opening phase was increased according as the increase of the stickiness and the adhesiveness. On the contrary, the time of the closing phase was increased … More by the presence of the fracturability.In further study, we investigated the effect of texture change on jaw movement during gum chewing. The textures of chewed gum (Green gum, LOTTE Co.), the hardness, the cohesiveness, the gumminess, the stickiness and the adhesiveness, were quantified by a texturometer for 10, 20, 30, 60, 90, 120, 180, 240, 300 and 600 sec in 8 normal subjects and 2 patients with craniomandibular disorders (CMD). Using a kinesiograph, the jaw movement of mandible was recorded three-dimensionally during 10 min. habitual gum chewing. Multiple regression analysis was applied for investigating the effects of the change of gum texture on chewing motion (criterion variables : chewing movement parameters, explanatory variables : texture factors).In normal subjects, the closing and the occluding phases were observed high correlations with the hardness and the cohesiveness. On the other hand, the opening phase and the cycle time were not observed correlations with any texture. In CMD patients, all parameters of chewing movement were observed high correlations with texture factors. Less

本研究旨在探讨食物质地对咀嚼运动的影响。采用K6型运动记录仪，对20例正常受试者从咀嚼开始到吞咽时下颌骨的运动进行了三维记录。作为试验食品，使用了奶酪、Kamaboko、Takuan、Bontan-AME和Surume。每种食物的硬度、粘聚性、胶粘性、粘性、粘附性和易碎性都用Zenken公司的质量仪进行了量化。与咀嚼功能密切相关的食物质地不仅是硬度，而且是胶性，表示将食物研磨到可以吞咽的程度所需的力。随着胶粘性的增加，咬合时间缩短，咀嚼次数增加。随着粘性和粘附性的增加，开启相的时间也相应增加。相反，关闭阶段的时间增加了…在进一步的研究中，我们调查了口香糖咀嚼过程中口香糖质地变化对下颌运动的影响。用质量仪对8例正常人和2例颅颌关节紊乱病(CMD)患者的口香糖(绿口香糖、乐天口香糖)的质构、硬度、粘附性和粘附性进行了10、20、30、60、90、120、180、240、300和600秒的测定。使用运动记录仪，在10min内三维记录下颌骨的运动情况。习惯性地嚼口香糖。采用多元回归分析方法研究了口香糖质地变化对咀嚼运动的影响(判据变量：咀嚼运动参数，解释变量：质地因子)。在正常受试者中，口香糖的闭合相和咬合相与硬度和粘聚力高度相关。另一方面，未观察到开口期和循环时间与任何织构的相关性。在CMD患者中，咀嚼运动的所有参数都与质地因素高度相关。较少

项目成果

Wataru Kawano: "Influence of Food Texture on Masticatory Movement in Man" J Dent Res. 69. 1052 (1990)

Wataru Kawano：“食物质地对人类咀嚼运动的影响”J Dent Res。

河野亘: "顎機能異常患者において咀嚼時痛を誘発する食品テクスチャ-" 日本補綴歯科学会雑誌. 34. (1990)

Wataru Kono：“引起下颌功能障碍患者咀嚼疼痛的食物质地”，日本修复医学会杂志 34。（1990 年）

Wataru Kawano: "Influence of Food Texture on Masticatory Movement in Man" Journal of Dental Research. 69(Special Issue). (1990)

Wataru Kawano：“食物质地对人类咀嚼运动的影响”牙科研究杂志。

河野 亘: "顎機能異常患者において咀嚼時痛を誘発する食品テクスチャ-" 日本補綴歯科学会推誌. 34. 873-877 (1990)

Wataru Kono：“引起下颌功能障碍患者咀嚼疼痛的食物质地”，日本口腔修复学会杂志 34. 873-877 (1990)。

Wataru Kawano: "Multiple Regression Analysis Between Gum Texture and Chewing Movement of Mandible" Proc Jpn Stomatognath Funct. 9. (1991)

Wataru Kawano：“牙龈质地与下颌咀嚼运动之间的多重回归分析”Proc Jpn Stomatognath Funct。