K. Sugimoto, Megumi Hashimoto, E. Inada
2012
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Abstract
As mastication is a multivalent function, many modalities have been used for the evaluation of its efficiency. Regarding the methods utilizing gummy jelly as a test food, evaluation method for the elution of ingredient or comminution scoring method have been reported so far. However, the relationship between the comminuted particle analysis and the dissolution analysis has not been clarified yet. This study aimed to reveal the relationship between three masticatory efficiency evaluating methods, which are the amount of eluted β-carotene, visual score and particle distribution analysis, using standardized test gummy jelly. Seventeen healthy full dentate subjects (9 males, 8 females, mean age 30.8 ± 6.9 years) participated in this study. Particle analysis was achieved using digital imaging method. The elution of β-carotene under standardized conditions to 35 degree temperature controlled water of was evaluated. Masticatory performance was also scored by visual inspection according to 10-stage rating scale. 岡山大学大学院医歯薬学総合研究科 咬合・有床義歯補綴学分野 東北大学大学院歯学研究科口腔システム補綴学 分野 鹿児島大学大学院医歯学総合研究科健康科学専攻発生発達成育学講座小児歯科学分野 大阪歯科大学有歯補 綴咬合学講座 九州大学歯学研究院口腔機能修復学講座インプラント・義歯補綴学分野 東北大学大学院歯学研究 科加齢歯科学分野 徳島大学大学院ヘルスバイオサイエンス研究部咬合管理学分野 松本歯科大学歯科矯正学講座 九州歯科大学顎口腔欠損再構築学分野 大阪大学大学院歯学研究科統合機能口腔科学専攻顎口腔機能再建学講座 第四軍医大学口腔医院総合科 大阪大学産学連携本部ベンチャービジネスラボラトリー咀嚼評価開発センター Department of Occlusal and Oral Functional Rehabilitation, Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University Division of Advanced Prosthetic Dentistry, Tohoku University, Graduate School of Dentistry Department of Pediatric Dentistry Kagoshima University, Graduate School of Medical and Dental Sciences Department of Fixed Prosthodontics and Occlusion, Osaka Dental University Division of Oral Rehabilitation, Faculty of Dental Science, Kyushu University Division of Aging and Geriatric Dentistry, Tohoku University Graduate School of Dentistry Department of Fixed Prosthodontics Institute of Health Biosciences, The University of Tokushima Graduate School Matsumoto Dental University Department of Orthodontics Division of Occlusion & Maxillofacial Reconstruction, Department of Oral Functional Reconstruction, Kyushu Dental College Department of Prosthodontics, Gerodontology and Oral Rehabilitation, Osaka University Graduate School of Dentistry Department of General Dentistry, Qin Du Stomatological Hospital, The Fourth Military Medical University Development Center for Evaluating Masticatory Function, Venture Business Laboratory, Office for University-Industry Collaboration, Osaka University 連絡先:〒700-8558 岡山県岡山市北区鹿田町2-5-1 TEL: 086-235-6687 FAX: 086-235-6689 顎機能誌18:125-131,2012 126 グミゼリーを用いた咀嚼能率評価法における視覚判定,成分溶出および粒度解析の関係 127 Significant correlation was observed between the score and the area of the largest particle in sample bolus (p<0.001). Significant correlation between the elution sensor output and the relative rate of the total area of the particles, whose size were in the range of 1mm2 to 50mm2, to the total area of the whole bolus particles could also be observed (p<0.001). From the results of this study, it was revealed that the dissolution of β-carotene from the test gummy jelly, visually scored masticatory performance and the particle distribution analysis provide satisfactory correlations. 抄録 咀嚼能力はその評価すべき特性の多面性からこれまでに直接的及び間接的な評価法が多数検討され ており,グミゼリーを被験食品とした研究では,成分の溶出計測や粉砕状況に応じたスコア化など種々の 評価法を用いた報告がなされている.しかし,グミゼリー食塊粒子の詳細な粒度解析と成分溶出との関係 についてはいまだ明らかになっていない. そこで本研究は,検査用グミゼリーを被験食品として含有 β-カロチンの溶出量と,視覚判定による咀 嚼能率スコアならびに画像解析による粒度解析との比較を行うことを目的とした.被験者は,成人健常有 歯顎者17名(男性9名,女性8名,25~53歳,平均30.8±6.9歳)とした.粒度計測はデジタル画像解析 にて行い,β-カロチンは35°Cの水に対する規定条件下での溶出量を評価した.咀嚼能率スコアは標準画 像との比較により視覚的に決定した.咀嚼能率スコアと被験食塊中の最大粒子面積との間には有意の負の 相関関係(p<0.001)が認められた.また1 mm~50 mmの面積をもつ粒子の合計面積が咀嚼塊総面積 に占める比率と溶出評価用センサ出力電圧との間に有意の負の相関関係(p<0.001)が認められた.以上 の結果より,検査用グミゼリーからの β-カロチン溶出量,目視による咀嚼能率スコアならびに粒度解析 の結果は互いに相関関係が認められることが示された. キーワード:咀嚼,グミゼリー,β-カロチン,粒度解析,咀嚼能率