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Study for the effects of different sensory-evaluated food textures on the pattern of masticatory mandibular movements

不同感官评价食物质地对咀嚼下颌运动模式影响的研究

基本信息

批准号：
13672023
负责人：
HIDESHIMA Masayuki
金额：
$ 2.11万
依托单位：
Tokyo Medical and Dental School
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2001
资助国家：
日本
起止时间：
2001 至 2002
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-13672023/
关键词：
food texture jaw movement tracking device in 6 degrees of freedom hard foods soft foods occlusal phase horizontal plane incisor lateral border movements 水平面咀嚼経路顆頭点

项目摘要

This study aimed to investigate the effects of different sensory-evaluated food textures with onomatopoetic words on masticatory movements, and to identify meaningful factors that correspond to different food textures. Three healthy subjects were evaluated masticatory movements with a jaw movement tracking device in 6 degrees of freedom using five different test foods: almond, hard and light rice crackers for hard foods, apple and chewing gum for soft foods. The movements of the incisor point, working and non-working condyle and the entire mandible at the occlusal phase were analyzed.When chewing apple, the opening paths of the incisor in the frontal plane turned towards the working side, while the paths of 4 other foods were toward the non-working side. For harder foods, the incisor entered the intercuspal position from a rear and lateral in the horizontal plane, the working condyle showed anterior and noticeable medial movements as entire mandible translated posteriorly and medially. For soft foods, the incisor movements were nearly coincidental with the lateral border movements in the horizontal plane, and the mandible rotated around the working condyle to the inner side. Although the overall paths of the mandibular movements are individually different, it appears that jaw movement at final closure in the horizontal plane is peculiar to the texture of the food.From the standpoint of mandibular movements, it is suggested that analysis of masticatory movements during the occlusal phase in the horizontal plane is useful for revealing the relationship between the occlusal sensory system and food texture.

本研究旨在研究不同感官评估的拟声词食物质地对咀嚼运动的影响，并确定与不同食物质地相对应的有意义的因素。三名健康受试者使用下颌运动跟踪装置在 6 个自由度上评估咀嚼运动，使用五种不同的测试食物：杏仁、硬米饼和轻米饼（用于硬质食物），苹果和口香糖（用于软质食物）。分析了咬合阶段切牙点、工作和非工作髁以及整个下颌骨的运动。咀嚼苹果时，额状面上切牙的张开路径转向工作侧，而其他4种食物的路径则转向非工作侧。对于较硬的食物，切牙从水平面的后部和外侧进入牙尖间位置，工作髁显示出向前和明显的内侧运动，整个下颌骨向后和向内平移。对于软质食物，切牙运动与水平面内的侧缘运动几乎重合，下颌绕工作髁向内侧旋转。尽管下颌运动的总体路径各不相同，但最终闭合时水平面内的下颌运动似乎是食物质地所特有的。从下颌运动的角度来看，分析咬合阶段水平面内的咀嚼运动有助于揭示咬合感觉系统与食物质地之间的关系。