Modulation of the masticatory path at the mandibular first molar throughout the masticatory sequence of a hard gummy jelly in normal occlusion

Kitashima, Fumiaki; Tomonari, Hiroshi; Kuninori, Takaharu; Uehara, Sawako; Miyawaki, Shuichi

doi:10.1080/08869634.2015.1097275

Cited by 4 publications

(2 citation statements)

References 32 publications

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“…Kitashima et al [ 24 ] investigated mandibular movements during the process of mastication of hard gummy jelly in terms of the movement stages, that is, the initial, middle, and final stages, and reported that both the opening distance and the masticatory width were the greatest in the initial stage, decreasing in the middle to the final stage. They also reported that while there was no significant difference in the opening distance between the initial and middle stages of mastication, the masticatory width differed significantly between these two stages.…”

Section: Discussionmentioning

confidence: 99%

“…On closer scrutiny, however, all the results of the previous studies show a tendency for the cycle time to be longer during the chewing of hard food than during that of soft food. Kitashima et al [ 24 ] examined the cycle time for mastication of hard gummy jelly and reported that there was no significant difference in the cycle time among the stages of mastication, but that the cycle time in the initial stage, when the food was still hard, tended to be longer than that in the middle and final stages. Slavicek et al [ 25 ] investigated the movement for mastication of three types gummy jellies created by changing the amount of gelatin and reported that the number of chewing strokes varied only marginally.…”

Section: Discussionmentioning

confidence: 99%

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Changes in mandibular movement during chewing of different hardness foods

Komino

Shiga

2017

Odontology

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In order to clarify the change in mandibular movement during chewing of foods with different hardness, 20 healthy subjects were asked to chew 3 types of gummy jellies (containing 6, 8, and 10% gelatin), and the masseter muscular activity and the mandibular movement were recorded. The indicators representing the muscular activity (integral value of masseter muscular activity), the mandibular movement (opening distance, masticatory width, cycle time, opening maximum velocity and closing maximum velocity), and the stability of masticatory movement were calculated, respectively, and compared among the three foods. The integral value of masseter muscular activity was smallest for the 6% gelatin and significantly increased in order as the content of gelatin increased to 8, 10%. The value of each indicator for the mandibular movement increased gradually as the food got harder. The value for all indicators was significantly larger for the 10 than the 6%. However, between the two foods, no significant change was observed for the several indicators. The mean ratio of the 10% gelatin to the 8% gelatin for the cycle time was extremely small, being 1.01, but was between the range of 0.89–1.07 showing aspects of changes within each individual. The other indicators showing small ratio were similar in this aspect. The parameters representing stability of movement showed the lowest values for the 8% gelatin. It was suggested that the hardness of food affected mandibular movement during mastication, but the movement changed variously according to the hardness and exerted muscular activities.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Changes in mandibular movement during chewing of different hardness foods

Komino

Shiga

2017

Odontology

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Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral mastication of artificial test foods with different textures in healthy subjects

et al. 2019

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A Study for Determining the Inclination of the Occlusal Plane from the Mandibular Functional Trajectory

Ikeda

Yamashita

2022

International Journal of Dentistry

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Background. During the fabrication of prostheses, the putative occlusal plane is generally determined based on morphological criteria such as Camper’s plane. There is a possibility that morphological indexes deviate from their original positions over time. The current study investigated whether functional indexes could be used to determine occlusal planes instead of morphological indexes. Objectives. The objectives of the present study were to investigate the relationship between the maxillary occlusal plane and mandibular functional trajectory and to consider a method for reconstructing a lost occlusal plane based on functional trajectories. Methods. Thirteen healthy dentulous individuals were recruited for the study. Using a jaw motion tracking device with 6-degrees of freedom, the trajectories of the mandibular first molar and incisor during masticatory movement or tapping movements were measured. Results. The closing angle of the mandibular first molar to the maxillary occlusal plane was converged and averaged 74.1° just below the intercuspal position, which is the terminal position of masticatory movement. This angle was positively correlated with the closing angle of the incisal point during tapping movement. The regression equation obtained was y = 0.37x + 45.99, where x was the closing angle of tapping movement and y was the closing angle of masticatory movement. Conclusions. It was suggested that when determining lost occlusal plane, the occlusal plane can be derived using the closing angle of the incisal point during tapping movement.

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Modulation of the masticatory path at the mandibular first molar throughout the masticatory sequence of a hard gummy jelly in normal occlusion

Abstract: Masticatory paths of the mandibular first molar at slice levels greater than 3.0 mm were evidently modulated to adapt to the changing properties of the food, and those at the 2.0 mm slice level remained stable throughout the masticatory sequence.

Cited by 4 publications

References 32 publications

Changes in mandibular movement during chewing of different hardness foods

Changes in mandibular movement during chewing of different hardness foods

Electromyographic activity of superficial masseter and anterior temporal muscles during unilateral mastication of artificial test foods with different textures in healthy subjects

A Study for Determining the Inclination of the Occlusal Plane from the Mandibular Functional Trajectory

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