Change of Brain Blood Flow during Masticatory Movement and Bodily Movement

咀嚼运动和身体运动时脑血流量的变化

• 批准号: 14370648
• 负责人: SHIGA Hiroshi
• 金额: $ 7.42万
• 依托单位: The Nippon Dental University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2004
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14370648/
• 关键词: Masticatory movement; Bodily movement; Brain blood flow; Near infrared spectroscopy; 食品の硬さ; 食品の味; 主咀嚼側咀嚼時; 非主咀嚼側咀嚼時

The purpose of this experiment was to clarify the effect of masticatory movement and other bodily movements on the brain blood flow using NIRS (near infrared spectroscopy). First, the brain blood flow analyzing system able to evaluate both visually and quantitatively the changes in the brain blood flow related to masticatory movement and other bodily movements was developed. Second, healthy subjects were asked to perform masticatory movement, finger tapping movement and opening and closing of the hand movement for 30 seconds each. The brain blood flow increased for all movements and the amount of increase was the greatest for the masticatory movement, followed by the finger tapping movement and by the opening and closing of the hand movement. Third, health subjects were asked to chew chewing gum on their habitual and non-habitual chewing sides for 2 minute respectively. The amount of change in blood flow was significantly larger for the habitual chewing side than for the non-habitual chewing side. Fourth, the subjects were asked to chew the four types of gumi-jelly (5%, the order of 6.5%, 8%, and 9.5% gelatin) and the three types of gumi-jelly (sweet, common, bitter) on their habitual chewing side for 20 seconds. The amount of brain blood flow were the lowest for the 5% gelatin gumi-jelly and significantly increased in the order of 6.5%, 8%, and 9.5%. The amounts of brain blood flow were the highest for the common gumi-jelly and significantly decreased in the sweet and bitter gumi-jelly. From these results it was suggested that mastication activated brain activities and that the habitual chewing side had a stronger effect than the non-habitual chewing side and that hardness and taste of the food affected the increase and decrease in the amount of brain blood flow.

该实验的目的是阐明使用NIRS（近红外光谱）对咀嚼运动和其他身体运动对脑血流的影响。首先，脑血流分析系统能够在视觉和定量上评估与咀嚼运动和其他身体运动有关的脑血流的变化。其次，要求健康的受试者进行咀嚼运动，手指敲击运动以及手动运动的开头和闭合30秒钟。所有运动的脑血流都增加，而增加的咀嚼运动量最大，其次是手指敲击运动以及手动运动的开口和闭合。第三，要求健康受试者分别咀嚼口香糖，分别对其惯常和非海母咀嚼的侧面进行2分钟。习惯性咀嚼一侧的血流变化量明显大于非母咀嚼侧。第四，要求受试者咀嚼四种类型的Gumi-jelly（5％，6.5％，8％和9.5％的明胶）和三种类型的Gumi-jelly（甜，常见，苦味）在习惯性咀嚼的一面持续20秒。 5％明胶果胶的脑血流量最低，并且在6.5％，8％和9.5％的订单中显着增加。对于普通果仁糖的脑血流量最高，在甜和苦味的糖果中显着降低。从这些结果中可以提出，咀嚼激活了大脑活动，并且习惯性咀嚼面的作用比非本地咀嚼一面更强，而食物的硬度和味道影响了脑血流量的增加和减少。

项目成果

咀嚼時の脳内血流と姿勢との関係

咀嚼时脑内血流量与姿势的关系

• 发表时间: 2005
• 期刊: 日本補綴歯科学会雑誌 49・113回特別
• 作者: Ohkubo C;Watanabe I;Tanaka Y;Hosoi T;小林義典 他
• 通讯作者: 小林義典 他

Relationship between Hardness of Food and Brain Blood Flow

食物硬度与脑血流量的关系

• 发表时间: 2004
• 期刊: 52nd Annual Meeting of the Japanese Association for Dental Research, Program and Abstracts of Papers
• 作者: Kaneko T;Chiba H;Horie N;Hashimoto K;Satoh K;Kusama K;Sakagami H;Hiroshi Shiga et al.
• 通讯作者: Hiroshi Shiga et al.

近赤外分光装置によるチューインガム咀嚼時の脳内血流の変化

使用近红外光谱研究咀嚼口香糖期间脑内血流的变化

• 发表时间: 2004
• 期刊: 日本咀嚼学会雑誌 14
• 作者: 志賀 博 他

Effect of Posture while Chewing on Brain Blood Flow

咀嚼姿势对脑血流量的影响

• 发表时间: 2005
• 期刊: Journal of Dental Research 84(Special Issue A)
• 作者: Tanaka Y;Hisatsune K;Yoshinori Kobayashi et al.
• 通讯作者: Yoshinori Kobayashi et al.

Hiroshi Shiga et al.: "Relationship between Masticatory Movement and Brain Blood Flow"Journal of Dental Research. Special Issue. (2004)

Hiroshi Shiga 等人：“咀嚼运动与脑血流之间的关系”牙科研究杂志。