咀嚼機能の評価と咀嚼筋の厚さおよび下顎骨骨塩量との関係

咀嚼功能评价及其与咀嚼肌厚度和下颌骨矿物质含量的关系

• 批准号: 07672230
• 负责人: 中野 廣一
• 金额: $ 1.41万
• 依托单位: Iwate Medical University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1995
• 资助国家: 日本
• 起止时间: 1995 至 无数据
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-07672230/
• 关键词: 咀嚼機能; 顎骨形態; 咀嚼筋; 咬筋; 筋の厚さ; 咬合接触面積; 咬合力; 骨塩量

顎機能異常や矯正治療の既往がなく,かつ2歯以上の欠損歯のない,22〜24歳の男子70名,女子32名を調査対象者とした。計測項目は以下に示す通りで,計40変数について,統計解析を行った。1)頭部X線規格写真分析(15変数),2)食品粉砕能力(4変数),3)チューインガムの糖溶出量(2変数),4)咬筋厚(2変数),5)咬筋筋表面筋電図(13変数),6)デンタル・プレスケール(2変数),7)最大咬合力(1変数),8)下顎骨骨塩量(1変数)結果1)上顎長(A'-Ptm')は,すべての咀嚼機能分析項目と無相関。2)下顎長(Gn-Cd)は,食品粉砕能力(5%有意),咬筋厚(5%),および咬合面積(1%),咬合力(1%)と正の相関。3)下顎骨体長(Pog'-Go)は,すべての咀嚼機能分析項目と無相関。4)下顎枝長(Cd-Go)は,食品粉砕能力(1%),咬筋厚(1%),筋活動電位量(1%)および咬合接触面積(1%),咬合力と正の相関。5)食品粉砕能力は,咬筋厚(1%),総筋活動電位量(5%),筋活動持続時間(5%),筋活動持続時間/咀嚼周期(1%),1咀嚼当りの筋活動電位量(ITG) (1%),ITGの標準偏差(5%)と正の相関。6)チューインガムの糖溶出量は,すべての項目と無相関。7)咬筋厚は,デンタル・プレスケールの咬合接触面積(1%),咬合力(5%)と咬合力計による咬合力(1%)と正の相関。8) 1咀嚼当りの筋活動電位量は,デンタル・プレスケールの咬合力(5%),咬合力計による咬合力(1%)と正の相関。9)下顎骨骨塩量は,咬筋厚(5%)と正の相関。これらのことから,チューインガムの糖溶出量を除く,食品粉砕能力,筋の活動電位,咬筋厚,咬合接触面積,咬合力,骨塩量は相互に関連があること。顎顔面形態の中では,下顎枝の長さが最もこれらの咀嚼機能の影響を受けると考えられる部位であり,重回帰分析結果から,この長さは,食品粉砕能力,咬合力,咬筋厚,筋の活動電位の順で強く関わり,これらのパラメータのみで約80%表現可能であることが明かとなった。

There were 70 men and 32 women aged 22 to 24 years old who were investigated for jaw dysfunction and orthodontic treatment. The measurement items are shown below, the calculation is 40, and the statistical analysis is performed. 1) Head X-ray profile analysis (15), 2) Food powder capacity (4), 3) Sugar dissolution (2), 4) Bite rib thickness (2), 5) Bite rib surface electrical conductivity (13), 6) Bite force (2), 7) Maximum bite force (1), 8) Mandible bone mass (1) Results 1) Maxilla length (A'-Ptm'), There was no correlation between the masticatory function analysis items. 2)There was a positive correlation between mandibular length (Gn-Cd), food powdering ability (5% intentional), bite thickness (5%), bite area (1%) and bite force (1%). 3)Mandible length (Pog'-Go) was not correlated with masticatory function. 4)There was a positive correlation between mandibular branch length (Cd-Go), food powdering ability (1%), bite muscle thickness (1%), muscle activity potential (1%), occlusal contact area (1%), bite force and bite force. 5)Food flour capacity was positively correlated with biting muscle thickness (1%), total muscle activity potential (5%), muscle activity duration (5%), muscle activity duration/mastication period (1%), ITG (1%) and standard deviation of ITG (5%). 6) There was no correlation between the sugar content and the total sugar content. 7)Bite thickness, bite contact area (1%), bite force (5%) and bite force meter (1%) were positively correlated. 8)1. The bite force (5%) and bite force (1%) were positively correlated when the muscle activity potential of mastication was decreased. 9)Mandible bone thickness (5%) was positively correlated with mandible bone mass. Food powder capacity, muscle activity potential, bite muscle thickness, bite contact area, bite force and bone mass are related to each other. The length of mandibular branch, the ability of food powder, bite force, bite muscle thickness, the activity potential of muscle were analyzed. The results showed that the length of mandibular branch, the ability of food powder, bite force, bite muscle thickness, the activity potential of muscle were affected by the chewing function. The performance of mandibular branch was about 80%.

项目成果

中野廣一,他: "咀嚼機能の評価と咀嚼筋の厚さおよび下顎骨骨塩量との関連" 日矯歯誌. (発売予定).

Hirokazu Nakano 等人：“咀嚼功能的评估及其与咀嚼肌厚度和下颌骨矿物质含量的关系”正畸学杂志（待发布）。

KUBOTA M., NAKANO H.: "Relationship between maxillofacial morphology and thickness of masseter muscle in adults" Journal od dental research. (発売予定).

KUBOTA M.，NAKANO H.：“成人颌面形态与咬肌厚度之间的关系”牙科研究杂志（待发布）。