Department of Dentistry, University of Ponta Grossa, Ponta Grossa, Paraná, Brazil.
Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health & Science, Caparica, Almada, Portugal; Department of Dental Medicine, Karolinska Institutet, and the Scandinavian Center for Orofacial Neurosciences (SCON), Flemingsberg, Huddinge, Sweden; Department of Dentistry, Ingá University Center, Uningá, Maringá, Paraná, Brazil.
Arch Oral Biol. 2024 Mar;159:105879. doi: 10.1016/j.archoralbio.2023.105879. Epub 2024 Jan 4.
To determine the influence of the radius of Monson's sphere, the number of posterior laterotrusive, mediotrusive, and protrusive contacts, and the chewing rate on food comminution.
Sixty healthy dentate subjects, aged 21.22 ± 2.30 years, were selected. The three-dimensional coordinates of the cusp tips of the lower canine, premolar, and molar teeth were identified from the subjects' digital models. Monson's sphere was designed using the simplex method for function minimisation by adjusting the coordinates on its surface. The contacts were verified using 12 µm metal strips in jaw excursions at 0.5, 1.0, 2.0, and 3.0 mm. The masticatory performance and efficiency, swallowing threshold, and chewing rate were assessed through particle size fractionation. Data were analysed with multiple linear regression (α = 0.05).
The sphere's radius, laterotrusive and protrusive contacts at 0.5 mm, and chewing rate were found to be negative predictor variables for masticatory performance until 20 chewing cycles (R = 0.429). For 40 cycles, the radius and total contacts (0.5 mm) were also explanatory factors (R = 0.223). Only the radius (R = 0.176) and the chewing rate (R = 0.082) were found to be significant for 60 cycles and swallowing threshold, respectively. Masticatory efficiency was influenced by masticatory performance until 40 and 60 cycles, as well as the radius and total contacts at 2.0 and 3.0 mm (R = 0.958).
A larger radius of Monson's sphere and a greater number of posterior excursive contacts were found to be related to better masticatory function.
确定蒙森球半径、后向侧方、向心和前伸接触点的数量以及咀嚼率对食物粉碎的影响。
选择 60 名健康的有牙颌受试者，年龄 21.22±2.30 岁。从受试者的数字模型中确定下尖牙、前磨牙和磨牙的牙尖的三维坐标。使用单纯形法对蒙森球表面的坐标进行最小化函数调整，设计蒙森球。在 0.5、1.0、2.0 和 3.0mm 的下颌运动中，使用 12μm 金属条验证接触点。通过粒度分级评估咀嚼性能和效率、吞咽阈值和咀嚼率。采用多元线性回归分析（α=0.05）。
发现球半径、0.5mm 时的侧方和前伸接触点以及咀嚼率是咀嚼性能在前 20 次咀嚼循环（R=0.429）的负预测变量。对于 40 次循环，半径和总接触点（0.5mm）也是解释因素（R=0.223）。仅半径（R=0.176）和咀嚼率（R=0.082）分别对 60 次循环和吞咽阈值有显著影响。咀嚼效率在前 40 次和 60 次循环以及 2.0mm 和 3.0mm 时的总接触点和半径（R=0.958）方面受到咀嚼性能的影响。
发现蒙森球半径越大、后向侧方接触点越多，咀嚼功能越好。
