Department of Partial and Complete Denture, School of Life Dentistry at Tokyo, The Nippon Dental University, 1-9-20 Fujimi, Chiyoda-ku, Tokyo 102-0071, Japan.
Department of Partial and Complete Denture, School of Life Dentistry at Tokyo, The Nippon Dental University, 1-9-20 Fujimi, Chiyoda-ku, Tokyo 102-0071, Japan.
J Prosthodont Res. 2017 Oct;61(4):419-425. doi: 10.1016/j.jpor.2017.01.001. Epub 2017 Feb 22.
The purpose of this study was to clarify the relationship between masticatory performance using a gummy jelly and masticatory movement.
Thirty healthy males were asked to chew a gummy jelly on their habitual chewing side for 20s, and the parameters of masticatory performance and masticatory movement were calculated as follows. For evaluating the masticatory performance, the amount of glucose extraction during chewing of a gummy jelly was measured. For evaluating the masticatory movement, the movement of the mandibular incisal point was recorded using the MKG K6-I, and ten parameters of the movement path (opening distance and masticatory width), movement rhythm (opening time, closing time, occluding time, and cycle time), stability of movement (stability of path and stability of rhythm), and movement velocity (opening maximum velocity and closing maximum velocity) were calculated from 10 cycles of chewing beginning with the fifth cycle. The relationship between the amount of glucose extraction and parameters representing masticatory movement was investigated and then stepwise multiple linear regression analysis was performed.
The amount of glucose extraction was associated with 7 parameters representing the masticatory movement. Stepwise multiple linear regression analysis showed that the opening distance, closing time, stability of rhythm, and closing maximum velocity were the most important factors affecting the glucose extraction.
From these results it was suggested that there was a close relation between masticatory performance and masticatory movement, and that the masticatory performance could be increased by rhythmic, rapid and stable mastication with a large opening distance.
本研究旨在阐明咀嚼 gummy jelly 时的咀嚼性能与咀嚼运动之间的关系。
要求 30 名健康男性在惯用咀嚼侧咀嚼 gummy jelly 20s，计算咀嚼性能和咀嚼运动的参数。为评估咀嚼性能，测量咀嚼 gummy jelly 时葡萄糖的提取量。为评估咀嚼运动，使用 MKG K6-I 记录下颌切牙点的运动，从第 5 个咀嚼周期开始计算 10 个咀嚼周期的运动路径（开口距离和咀嚼宽度）、运动节律（开口时间、闭合时间、咬合时间和周期时间）、运动稳定性（路径稳定性和节律稳定性）和运动速度（开口最大速度和闭合最大速度）等 10 个参数。研究葡萄糖提取量与代表咀嚼运动的参数之间的关系，然后进行逐步多元线性回归分析。
葡萄糖提取量与代表咀嚼运动的 7 个参数相关。逐步多元线性回归分析显示，开口距离、闭合时间、节律稳定性和闭合最大速度是影响葡萄糖提取的最重要因素。
从这些结果可以看出，咀嚼性能与咀嚼运动密切相关，通过大开口距离的有节奏、快速和稳定的咀嚼可以提高咀嚼性能。
