Takahashi T, Miyamoto T, Terao A, Yokoyama A
Oral Functional Prosthodontics, Department of Oral Functional Science, Graduate School of Dental Medicine, Hokkaido University, Kita 13, Nishi 7, Kita-ku, Sapporo 060-8586, Japan.
Neuroscience. 2007 Mar 30;145(3):791-4. doi: 10.1016/j.neuroscience.2006.12.044. Epub 2007 Feb 21.
To investigate the neural network involved in the control of mastication during changes in food hardness, we employed functional magnetic resonance imaging while 15 healthy subjects chewed gum whose hardness was changed by chewing. By comparing the areas activated when the hardness of the bolus varied widely with those seen when the hardness of the bolus had stabilized, we identified selective activations of the supplementary motor area, the dorsolateral prefrontal cortex, the superior temporal gyrus of the left hemisphere, and the premotor area and inferior parietal lobule of the right hemisphere. These findings indicate that these areas are probably related to processes linking sensory input and motor output involved in the change of hardness food during mastication.
为了研究在食物硬度变化期间参与咀嚼控制的神经网络，我们对15名健康受试者进行功能性磁共振成像，让他们咀嚼通过咀嚼而改变硬度的口香糖。通过比较食团硬度大幅变化时激活的区域与食团硬度稳定时观察到的区域，我们确定了辅助运动区、背外侧前额叶皮层、左半球颞上回以及右半球运动前区和顶下小叶的选择性激活。这些发现表明，这些区域可能与咀嚼过程中食物硬度变化所涉及的感觉输入和运动输出的关联过程有关。
