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Assessment ofAge-related Oral Functional Changes

年龄相关口腔功能变化的评估

基本信息

批准号：
16390621
负责人：
GIONHAKU Nobuhito
金额：
$ 2.98万
依托单位：
Nihon University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2007
项目状态：
已结题

项目摘要

On the gustation by using full mouth taste test (sucrose for sweet, sodium chloride for salty, L+ tartaric acid for sour and hydrochloric quinine for bitter; 5℃, 15℃, 30℃, 45℃ and 55℃ temperature settings) for assessment of age-related oral functional changes, there was no significant difference in each temperature of tastant when comparing people in their 20s with those in their 40s. Comparing people within and without experimental palatal plate in 20s, there were no significant differences of detection and recognition thresholds for sweet stimuli but there were many significant differences for salt, sour and bitter stimuli depending on the temperature. Comparing in their 20s with those in there elderly, there were no significant differences of detection and recognition thresholds for basic four taste stimuli except 30℃ and 55℃ temperature sour stimuli but there were many significant differences for salt, sour and bitter stimuli depending on the temperature. Comparing in their 20s wit … More h those in there elderly wearing the experimental palatal plate on both, there were no significant differences of detection and recognition thresholds for basic four taste stimuli except 5℃temperature sour stimuli. Comparing in their 20s wearing the experimental palatal plate with those in them elderly wearing complete denture, them were significant differences for salt, sour and bitter stimuli.The assessment of age-related tongue functional movement was analyzed about tongue pressure against the palate. The tongue pressure was measured using five disk-shaped pressure sensors that were installed in experimental palatal plate. The tongue pressure against the incisive papilla side of the dental arch was performed mainly during mastication. In particular, the palatal inclined plane of the proximal area of the first and second molars was strongly involved. These results were suggested that how to improve the masticatory ability on elderly edentulous people.The jaw closing muscles activity were analyzed about achieving time to get the maximum bite force. The achieving time in normal people in their 20s about 350msec. In elderly, the maximum bite firm and jaw closing muscles activity were decreased in those numerical value and the achieving time was needed more longer. Less

在用全口味觉测试（蔗糖为甜，氯化钠为咸，L+酒石酸为酸，盐酸奎宁为苦；5℃、15℃、30℃、45℃和55℃温度设置）评估年龄相关口腔功能变化时，20多岁人群与40多岁人群的味觉各温度均无显著差异。在实验腭板内和不含实验腭板的20岁被试对甜味刺激的检测和识别阈值无显著差异，但对盐、酸、苦刺激的检测和识别阈值随温度的变化存在显著差异。20多岁青年对除30℃和55℃酸味刺激外的4种基本味觉刺激的检测和识别阈值差异不显著，但对盐、酸、苦等不同温度刺激的检测和识别阈值差异显著。与20多岁的老年人相比，两组老年人对除5℃酸味刺激外的四种基本味觉刺激的检测和识别阈值均无显著差异。佩戴实验腭板的20多岁青年与佩戴全口义齿的老年青年相比，对盐、酸、苦刺激的感知差异有统计学意义。分析了舌对上颚的压力对年龄相关性舌功能运动的影响。舌压测量采用安装在实验腭板上的5个盘状压力传感器。舌对牙弓尖锐乳头侧的压力主要是在咀嚼时进行的。特别是第一和第二磨牙近端腭斜面严重受累。这些结果为如何提高老年无牙患者的咀嚼能力提供了参考。分析了颌合肌活动对获得最大咬合力所需时间的影响。20多岁的正常人的完成时间约为350毫秒。老年人最大咬合强度和合颌肌活动度在上述数值上均有所下降，且达到所需时间更长。少