Authorship：Lead author   Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：Japanese   Publisher：(一社)日本接着歯学会  

本研究の目的は,デュアルキュア型レジンセメントで装着されたCAD/CAM用コンポジットレジンクラウンの外面より行う光照射が,初期接着強さに及ぼす光照射の影響を明らかにすることである.CAD/CAM用コンポジットレジンブロックを厚さ2mmに切断して試験片とし,被着面にリン酸処理およびシラン処理を行った.金銀パラジウム合金で製作した剪断試験用ハンドルをレジンセメントにて接着した.初期硬化後に冠外面より光照射した状況を想定し,接着の5分後に光照射を行った.試験片は90枚準備し,照射なし群,照射3秒群,照射20秒群の3群に分けた.ISO/TR 11405に則って,各群の試験片の半分(n=15)は接着操作の1時間後に剪断接着強さを測定し,各群の残り半分(n=15)は接着操作の24時間後に剪断接着強さを測定した.接着操作の1時間後における照射20秒群の接着強さは,他の2群よりも有意に高かった.接着操作の24時間後の接着強さは,すべての群間で有意差はみられなかった.20秒照射群の1時間後と全群24時間後の間に接着強さの有意差は認めなかった.このことから,CAD/CAMコンポジットレジンクラウンの装着時に十分な時間光を照射することにより,高い初期接着強さが得られることが示された.(著者抄録)

Language：English   Publishing type：Research paper (scientific journal)  

Background:
Mastication has been regarded to play an important role in achieving quality daily life for the elderly. On the occlusal surface of
posterior artificial teeth, parallel grooves of 1 mm depth and 1 mm width with an inter-groove distance of 2 mm have been found to
significantly improve masticatory efficiency on a mechanical simulator.
Materials and Methods:
In the present study, the effect of the grooved design on masticatory efficiency in edentulous subjects using a short-term crossover
trial was evaluated. Six edentulous participants, 1 male and 5 females, were assigned into two groups. One received duplicated
complete dentures with grooved molars first, and the other received duplicated complete dentures with conventional molars first. The
design of the teeth was crossover after evaluating masticatory efficiency. Raw carrot, raw lettuce and mixed foodstuffs were used to
evaluate masticatory efficiency. Subjects were instructed to masticate 20 strokes and arbitrary strokes until they felt like swallowing.
Results:
The number of masticatory strokes taken was significantly smaller using the grooved design (p<.05). Masticatory efficiency analysis
revealed that the grooved design achieved significantly higher masticatory efficiency at 20 masticatory strokes for raw carrot and
mixed foodstuffs (p<.05).
Conclusion:
Results show that compared with conventional lingualized occlusion, the grooved design accomplishes higher masticatory efficiency
in vivo. Considering the distinction of this design that it can be applied to any existing denture occlusion, the design might help
improve the dietary life of the elderly.

Language：English   Publishing type：Research paper (scientific journal)  

PURPOSE:

The low masticatory efficiency of denture prostheses impairs the ability of wearers to consume high-fiber foods. Hence, artificial teeth with high masticatory efficiency are required. This study aimed to establish an occlusal surface design for posterior artificial teeth in denture prostheses that is compatible with the existing artificial teeth arrangement and that has high masticatory efficiency for the comminution of raw vegetables.

METHODS:

A masticatory simulator for occluding complete dentures was used to evaluate the masticatory efficiency of four occlusal surface designs, i.e., with parallel grooves occluding at right angles to the opposing teeth, groove depths of 1 and 0.5mm, and inter-groove distances of 1, 2, and 3mm. Raw carrots, rice, raw lettuce, chicken breasts, and peanuts were used as test foods to evaluate food comminution.

RESULTS:

Grooved occlusal surface designs with a 1-mm groove depth and a 2- or 3-mm inter-groove distance demonstrated significantly greater masticatory efficiency than the conventional occlusal form (p<0.05).

CONCLUSIONS:

The superiority of grooved designs over the conventional design was particularly evident for lettuce and raw carrots in this study, both of which are considered difficult foods to chew with complete dentures.

Language：English   Publishing type：Research paper (scientific journal)  

The wave analysis of swallowing sounds has been receiving attention because the recording process is easy and non‐invasive. However, up until now, an expert has been needed to visually examine the entire recorded wave to distinguish swallowing from other sounds. The purpose of this study was to establish a methodology to automatically distinguish the sound of swallowing from sound data recorded during a meal in the presence of everyday ambient sound. Seven healthy participants (mean age: 26·7 ± 1·3 years) participated in this study. A laryngeal microphone and a condenser microphone attached to the nostril were used for simultaneous recording. Recoding took place while participants were taking a meal and talking with a conversational partner. Participants were instructed to step on a foot pedal trigger switch when they swallowed, representing self‐enumeration of swallowing, and also to achieve six additional noise‐making tasks during the meal in a randomised manner. The automated analysis system correctly detected 342 out of the 352 self‐enumerated swallowing events (sensitivity: 97·2%) and 479 out of the 503 semblable wave periods of swallowing (specificity: 95·2%). In this study, the automated detection system for swallowing sounds using a nostril microphone was able to detect the swallowing event with high sensitivity and specificity even under the conditions of daily life, thus showing potential utility in the diagnosis or screening of dysphagic patients in future studies.

Responsible for pages：158-159   Language：Japanese Book type：Scholarly book

Responsible for pages：23-29   Language：Japanese Book type：Scholarly book

Event date： 2021.11 - 2021.12

Presentation type：Poster presentation  

Venue：Web開催  

Event date： 2021.9

Language：Japanese   Presentation type：Poster presentation  

Event date： 2020.11

Language：Japanese   Presentation type：Poster presentation  

Venue：Web開催  

Event date： 2019.6

Language：Japanese   Presentation type：Poster presentation  

Venue：鹿児島大学桜ケ丘キャンパス鶴陵会館  

Language：Japanese