Article
Dentistry, Oral Surgery & Medicine
Hiroshi Shiga, Kunihisa Nakajima, Masaoki Yokoyama, Marie Komino, Hanako Uesugi, Mako Sano, Ichiro Arakawa, Takashi Oh
Summary: The study aimed to investigate masticatory path patterns and performance during gummy jelly chewing. A total of 235 healthy adults participated, and their masticatory movements were recorded using a Motion Visi-Trainer. Glucose extraction was measured as a parameter of masticatory performance. The study found that the normal pattern was the most common, followed by several abnormal patterns, and masticatory performance was higher with the normal pattern compared to the abnormal patterns.
Article
Medicine, General & Internal
Kazuhiro Murakami, Tasuku Yoshimoto, Kazuhiro Hori, Rikako Sato, Ma. Therese Sta. Maria, Pinta Marito, Hinako Takano, Aye Mya Mya Khaing, Takashi Nokubi, Takahiro Ono
Summary: The evaluation of masticatory ability has gained importance in an aging society due to its potential impact on the overall health of older individuals. A new masticatory performance test using half-size gummy jelly has been developed for older people with low masticatory ability. This study aimed to determine the compatibility between the new and conventional tests and the suitability of the new test. Results showed a strong positive correlation between the scores of half-size gummy jelly and full-size gummy jelly in the conventional test, indicating that the new test is suitable for detailed evaluation of masticatory ability in older people with a visual score of 2 or lower in the conventional test.
JOURNAL OF CLINICAL MEDICINE
(2023)
Article
Dentistry, Oral Surgery & Medicine
Hiroshi Shiga, Kunihisa Nakajima, Hanako Uesugi, Marie Komino, Mako Sano, Shuhei Arai
Summary: The purpose of this study was to determine a reference value for masticatory performance by measuring the amount of glucose extraction from chewing gummy jelly. The results showed that there were no significant differences in glucose extraction among different age groups. Glucose extraction was higher in the habitual chewing side and in males compared to the non-habitual chewing side and females. There was no significant correlation between age and glucose extraction.
JOURNAL OF PROSTHODONTIC RESEARCH
(2022)
Article
Dentistry, Oral Surgery & Medicine
Mako Sano, Hiroshi Shiga
Summary: The study found that high reliability can be achieved between measurements if subjects are accustomed to chewing the test food before the experiment, and that similar values were obtained whether the test was repeated two or three times. Therefore, one measurement was deemed sufficient if subjects were accustomed to chewing the test food before the experiment.
Article
Dentistry, Oral Surgery & Medicine
Shigehiro Fujiwara, Kazuhiro Hori, Satoko Shitara, Jumpei Okawa, Shohei Kodama, Kazuhiro Murakami, Takahiro Ono
Summary: The study aimed to examine the training effects of habitually eating hard gummy candies on oral functions. The results showed significant improvement in masticatory performance, maximal occlusal force, and maximal tongue pressure after a period of training.
JOURNAL OF ORAL REHABILITATION
(2021)
Article
Dentistry, Oral Surgery & Medicine
Javier Montero, Luis A. Leiva, Inmaculada Martin-Quintero, Rocio Barrios-Rodriguez
Summary: This clinical study aimed to assess a new Web-based software program, the Chewing Performance Calculator (CPC), for measuring masticatory performance. The results showed that CPC is a reliable, valid, and easy-to-use method for evaluating masticatory performance.
JOURNAL OF PROSTHETIC DENTISTRY
(2021)
Article
Nutrition & Dietetics
Jumpei Okawa, Kazuhiro Hori, Tasuku Yoshimoto, Simonne E. Salazar, Takahiro Ono
Summary: The study aimed to investigate the relationship between aroma concentration and factors related to mastication state. Results showed that at 30 chewing strokes, the maximum aroma concentration and slope were significantly higher in the high masticatory performance group compared to the low masticatory performance group. Both groups exhibited a positive correlation between maximum aroma concentration and number of chewing strokes, while no significant correlation was found with stimulated salivary flow rate. Multiple regression analysis indicated that surface area, number of chewing strokes, and stimulated salivary flow rate were significant explanatory variables for aroma concentration.
FRONTIERS IN NUTRITION
(2021)
Article
Neurosciences
Dominic Falardeau, Sophia Dubois, Arlette Kolta
Summary: Feeding behavior involves complex neural circuitry and interconnected pathways, requiring elevated synchronicity from the moment the animal brings the food to its mouth. The orofacial sensory and motor systems optimize movement patterns through integrating information. Recent studies have made significant discoveries and breakthroughs in understanding key components of these vital functions.
CURRENT OPINION IN NEUROBIOLOGY
(2023)
Article
Dentistry, Oral Surgery & Medicine
Kazuhiro Murakami, Kazuhiro Hori, Hiroyuki Yoneda, Naoko Sato, Ketsupha Suwanarpa, Ma. Therese Sta. Maria, Pinta Marito, Takashi Nokubi, Takahiro Ono
Summary: This study aimed to verify the compatibility of masticatory performance tests using different types of gummy jellies, with results showing that the glucose concentration measuring method and visual scoring method exhibited high consistency. Additionally, there was a high positive correlation between glucose concentration measuring method and increased surface area measuring method. The impact of the number of residual teeth on masticatory performance differed between the different testing methods.
Article
Engineering, Chemical
Xingyu Zhou, Jinghu Yu, Shanhua Qian, Yuyao Chen
Summary: This study created a novel in-vitro detection method for food aroma release by combining a bionic chewing robot with an electronic nose odor analyzer. The results showed that cocoa content had a more significant effect on aroma release than gelatin content, and the controlled chewing parameters influenced aroma release differently. A regression model between aroma release value and chewing parameters was established with a goodness of fit of approximately 96.6%.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Dentistry, Oral Surgery & Medicine
S. Hori, K. Hori, S. Yoshimura, F. Uehara, N. Sato, Y. Hasegawa, K. Akazawa, T. Ono
Summary: The study aimed to change masticatory behavior using a small ear-hung wearable chewing counter and found that using an algorithm for behavioral change can increase the number of chews and the meal time.
JOURNAL OF DENTAL RESEARCH
(2023)
Article
Chemistry, Multidisciplinary
Shinichi Negishi, Kota Sato, Kazutaka Kasai
Summary: The study found that chewing exercises can improve masticatory patterns and oral functions after sagittal split ramus osteotomy (SSRO), as well as increase occlusal force. In the control group, there was less improvement in oral function, possibly due to morphological changes.
APPLIED SCIENCES-BASEL
(2021)
Article
Medicine, General & Internal
Cyprian Olchowy, Kinga Grzech-Lesniak, Jakub Hadzik, Anna Olchowy, Mateusz Lasecki
Summary: The study showed that intensive exercise can significantly increase the stiffness of masticatory muscles, as measured by shear-wave elastography, while relaxation can lead to a significant decrease. The temporalis muscle exhibited significantly lower stiffness compared to the masseter muscle, with a significant correlation between the stiffness values of the two muscles.
JOURNAL OF CLINICAL MEDICINE
(2021)
Article
Food Science & Technology
Xing-yu Zhou, Jing-hu Yu, Hao Yu
Summary: This study investigated the factors affecting the release of vitamin C in gummy jelly during oral processing. Results showed that chewing frequency, chewing strain, gelatin content, chewing speed, and saliva volume all played a role in the release of VC. The multivariate linear regression analysis proposed a model to predict the amount of VC released with a high goodness-of-fit of 95.7%. The optimal combination for the highest amount of VC released was identified, along with the optimal gelatin addition percentage of 6%.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Medicine, General & Internal
Sasin Sritara, Yoshiro Matsumoto, Yixin Lou, Jia Qi, Jun Aida, Takashi Ono
Summary: This study investigated the association between temporomandibular joint (TMJ) morphology and chewing patterns, taking into account skeletal morphology, sex, age, and symptoms of temporomandibular disorder (TMD). A cross-sectional observational study of 102 TMJs of 80 patients was conducted using imaging, records, and questionnaires. The findings suggest that the morphology of the mandibular condyles might be related to skeletal and masticatory function, including chewing patterns.