Study on chewing efficacy of foodstuffs

研究一：我们尝试开发一种利用肌电图（EMG）测量咀嚼过程中食物文本变化的口内方法。使用了43种具有可变文本属性的食品。咀嚼这些食物时，咬肌和二腹肌的总咀嚼能量分别为3 - 108和13 - 154。肌电图可以观察到不同食物的总咀嚼能差异很大。许多食物的咀嚼能量在咀嚼过程中表现出明显的差异。根据咀嚼能量的变化规律，食物可分为六类。咀嚼指数和唾液流率影响肌电图数据和中风次数。研究H：本研究的目的是利用LED感应下颌跟踪系统来评估咀嚼过程中下颌运动的速度模式是否反映了食物的质地变化。LED通常是用粘接树脂附着在下颌门牙上，并通过下颌额平面运动轨迹来追踪。下颌运动测量一直持续到测试食物被吞下。使用了7种加工食品（gam base（无香料和糖）、干鱿鱼、焦糖、软糖、生胡萝卜、鱼饼、烤年糕、沟面包），6名年龄在26至36岁之间的受试者参与了这项研究。测量受试者的咬合接触面积和（日文）咀嚼指数（Ishihara, 1955）。鱿鱼干、焦糖和软糖的下颚运动速度模式与V模式的相对频率呈显著相关（p<0.01）。研究结果表明，LED感应下颌跟踪系统可以作为口腔内测量咀嚼过程中食物质地变化的方法，可用于选择反映咀嚼性能的指标食品，作为重要的口腔健康信息。

STUDY I : We have attempted to develop an intraoral method which can measure the textual changes in foodstuffs during chewing by using electromyography (EMG). Forty-three foodstuffs with variable textual attributes were used. Total chewing energy for these foodstuffs during chewing varied from 3 to 108 for the masserer muscle and 13 to 154 for the digastric muscle, respectively. Large differences in total chewing energy could be observed by EMG among the foodstuffs. The chewing energy for many foodstuffs revealed distinct differences through the chewing process. Foodstuffs could be categorized into six groups according to the changing patterns of chewing energy. EMG data and the niunber of strokes were influenced by masticatory index and salivary flow rate.STUDY H : The purpose of this study was to evaluate whether velocity patterns of jaw movement reflect the textural changes in foodstuffs or not, during mastication using LED sensing jaw-tracking system. LED is ordinarily attached to the mandibular incisors with adhesive resin and is traced by the frontal plane jaw movement trajectory. Jaw movement measurements were continued until the test foods were swallowed. Seven processed foods (gam base (no flavour and sugar), dried squid, caramel, gummy candy, raw carrot, fish cake, baked rice cake, trench bread) were used and six subject, 26 to 36 years age, participated in tlis study. Occlusal contact area and (in Japanese) the masticatory index (Ishihara, 1955) of the subjects were measured. Velocity pattem of each jaw movement until swallowing can categotize into six gra significant correlation with relative frequency of pattem V(p<0.01)for dried squid, caramel and gummy candy. The findings indicate that LED sensing jaw-tracking system can be measure the textural changes in foods during mastication as intraoral method and can use to selection of the index foods which indicate masticatory performance as an important oral health information.