Development of a new analyzing system for stomatognathic functions.

Tokiwa, Hajime; Miura, Fujio; Kuwahara, Yosuke; Wakimoto, Yasuo; Tsuruta, Masahiko

doi:10.7144/sgf.3.11

Cited by 29 publications

(23 citation statements)

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“…Using the gnathohexagraph, a clutch is attached to the labial surface of the lower incisors and then results in an unnatural chewing action. However, the gnathohexagraph has been confirmed as accurate and reliable (38) and was therefore adopted for measurement of mandibular movements in this study. In this study, the focus was on mandibular movement as a factor relating to masticatory performance, but the impact of other factors on colour changes in colour‐changing chewing gum will be clarified in the near future.…”

Section: Discussionmentioning

confidence: 99%

Association between masticatory performance using a colour-changeable chewing gum and jaw movement

Komagamine

Kanazawa

Minakuchi

et al. 2011

Journal of Oral Rehabilitation

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The purpose of this study was to investigate the relationship between masticatory performance as determined using a colour-changeable chewing gum and mandibular movements. Subjects comprised 45 fully dentate adults (23 men, 22 women; mean age, 28·1 years). The gum was chewed for a specified number of chewing strokes (20, 40, 60, 80, 120 or 160 strokes) without any instructions as to chewing side. A colourimeter was used to measure L*, a* and b* values (CIE-L*a*b* colour system) for the chewed gum, then the difference between two colours in the CIE-L*a*b* colour space (ΔE) for each number of chewing strokes was calculated according to a formula. Index of masticatory performance (ΔE60) for each subject was obtained using ΔE for 20, 40, 60, 80, 120 and 160 strokes. Mandibular movements were recorded using an opto-electric system with six degrees of freedom. Twelve parameters of mandibular movements relating to amplitude, duration, velocity and angle were computed for each cycle, and mean values for 10 cycles (from cycle 11 to 20) were calculated separately. Stepwise multiple regression analysis identified maximum closing velocity and closing angle as predictors accounting for 18% of the variation in ΔE60. These results suggest that lower angles of approach to intercuspation and faster speed during closing duration are associated with colour changes in the colour-changeable chewing gum.

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Section: Discussionmentioning

confidence: 99%

Association between masticatory performance using a colour-changeable chewing gum and jaw movement

Komagamine

Kanazawa

Minakuchi

et al. 2011

Journal of Oral Rehabilitation

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“…Electromyographic signals were derived from both sides of the masseter and temporal muscles, 20,22) and mandibular movement at the incisor point was recorded with a Gnatho-hexagraph (JM-1000, GC Ltd.). 22,24) The EMG data were calculated from the mean of the four muscles. The number of chewing strokes, mastication time, total muscle activity, total EMG duration, EMG duration per chew, mean EMG amplitude, and muscle activity per chew were derived for the whole mastication process from the EMG data.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults

Kohyama

Sasaki

Hayakawa

2008

Bioscience, Biotechnology, and Biochemistry

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The relationship between the physical properties of solid food and the masticatory parameters is clarified. Eight solid foods of varying physical properties were chosen. Electromyography of the jaw-closing muscles and mandibular kinematics in eleven young subjects were recorded. The masticatory parameters were derived from the recorded data for the entire mastication process, for the first bite, and in the early, middle, and late stages of mastication. After calculating values relative to the mean value for each subject, nine parameters representing each group were chosen through a cluster analysis. Three principal components were extracted, each of them related to the masticatory time and cycle, minimum jaw opening at the early stage of mastication, and masticatory force. The principal component scores for each food were different, except for one combination in which the physical properties under large and extra-large deformations were similar, despite different breaking properties or small deformation properties. The masticatory parameters did not correlate with the physical properties of food measured for small deformation.

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“…The sampling frequency of the mandibular movement was 89·3 Hz. The mean measurement error of the mandibular movement was 150 μm (SD 10) (20).…”

Section: Methodsmentioning

confidence: 99%

Influence of forward head posture on condylar position

Ohmure

Miyawaki

Nagata

et al. 2008

J of Oral Rehabilitation

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There are several reports suggesting that forward head posture is associated with temporomandibular disorders and restraint of mandibular growth, possibly due to mandibular displacement posteriorly. However, there have been few reports in which the condylar position was examined in forward head posture. The purpose of this study was to test the hypothesis that the condyle moves posteriorly in the forward head posture. The condylar position and electromyography from the masseter, temporal and digastric muscles were recorded on 15 healthy male adults at mandibular rest position in the natural head posture and deliberate forward head posture. The condylar position in the deliberate forward head posture was significantly more posterior than that in the natural head posture. The activity of the masseter and digastric muscles in the deliberate forward head posture was slightly increased. These results suggest that the condyle moves posteriorly in subjects with forward head posture.

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Development of a new analyzing system for stomatognathic functions.

Cited by 29 publications

References 0 publications

Association between masticatory performance using a colour-changeable chewing gum and jaw movement

Association between masticatory performance using a colour-changeable chewing gum and jaw movement

Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults

Influence of forward head posture on condylar position

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