Bourdiol P, Mioche L
Laboratoire de Physiologie Oro-faciale, UFR Odontologie 11, Boulevard Charles de Gaulle, 63000 Clermont-Ferrand, France.
Arch Oral Biol. 2000 Aug;45(8):691-9. doi: 10.1016/s0003-9969(00)00027-3.
The dental-arch surfaces preferentially used in mastication were studied by measuring functional and occlusal surface areas and comparing these to the number of chews required to swallow foods of different texture properties. The functional surface of the teeth was defined as the total area of visible wear facets on post-incisal teeth, adding to it the contacting areas of restored teeth where no facets were visible. Occlusal surface area was taken as the total area of the occluding parts of post-incisal teeth. Both surfaces were measured with computer image processing on dental-stone casts of the teeth of 31 young adults. Functional surface areas (mean 168 mm(2), four quadrants) were positively correlated with occlusal surface areas (mean 739 mm(2), four quadrants). The left:right area ratios were more variable for functional than for occlusal surfaces. Functional surface-area ratios markedly different from 1.0 might reflect functional side-preponderance of masticatory activity. Correlations between tooth surface area and the number of cycles were examined with five different food samples of known texture during side-imposed mastication. Depending on the elastic moduli of the foods, significant negative correlations were found between the left:right ratios of functional or occlusal surface areas and the left:right ratios of cycle numbers. The rheological properties of the food particles chewed were assumed to be the key factor in the correlations with either the functional or anatomical occlusal surfaces.
通过测量功能表面积和咬合表面积，并将其与吞咽不同质地特性食物所需的咀嚼次数进行比较，研究了咀嚼时优先使用的牙弓表面。牙齿的功能表面定义为切牙后牙齿上可见磨损小平面的总面积，再加上修复牙齿的接触面积（此处无可见小平面）。咬合表面积取切牙后牙齿咬合部分的总面积。使用计算机图像处理技术对31名年轻成年人牙齿的石膏模型测量了这两个表面。功能表面积（平均168平方毫米，四个象限）与咬合表面积（平均739平方毫米，四个象限）呈正相关。功能表面的左右面积比变化比咬合表面更大。明显不同于1.0的功能表面积比可能反映了咀嚼活动的功能侧优势。在单侧咀嚼期间，使用五种已知质地的不同食物样本检查了牙齿表面积与循环次数之间的相关性。根据食物的弹性模量，在功能或咬合表面的左右面积比与循环次数的左右比之间发现了显著的负相关。咀嚼的食物颗粒的流变学特性被认为是与功能或解剖学咬合表面相关性的关键因素。
