EMG Coordination Patternからみた咀嚼運動の食品差について

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概要

• 論文の詳細を見る

• Five testfoods, kamaboko, raisin, peanuts, beefjerky and a piece of chewing gum (control), were used to investigate the characteristics in masticatory movements. During unilateral mastication of each food, surface EMGs from the bilateral masseter (Mm) and posterior temporal (Tp) muscles were recorded simultaneous with MKG motions in twenty normal subjects. The swallowing threshold of each food were also obtained. The results obtained were as follows : The swallowing threshold did not differ significantly among the test foods. The harder and/or more fibrous the food was, the longer occluding phase time and the wider chewing vectors in MKG were seen. Also, early onset of the chewing side Tp and increased activities in EMGs in the chewing side Mm were seen. Chewing rhythmicity was higher in soft gum and raisin, and lower in kamaboko, peanuts and beefjerky. In conclusion, it might be supeculated that the masticatory movement of soft gum and raisin would be controlled more peripherally, while the other test foods rather centrally.

• 日本補綴歯科学会の論文
• 1988-08-01

著者

• 田中 康隆

  大阪歯科大学欠損歯列補綴咬合学講座

• 田中 康隆

  大阪歯科大学補綴学第3講座

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• EMG Coordination Patternからみた咀嚼運動の食品差について
• 1-10. EMG coordination patternからみた食品差について (第72回日本補綴歯科学会学術大会講演要旨)

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