Reproducibility of a silicone-based test food to masticatory performance evaluation by different sieve methods

Influence of the radius of Monson's sphere and excursive occlusal contacts on masticatory function of dentate subjects

OBJECTIVE

To determine the influence of the radius of Monson's sphere, the number of posterior laterotrusive, mediotrusive, and protrusive contacts, and the chewing rate on food comminution.

DESIGN

Sixty healthy dentate subjects, aged 21.22 ± 2.30 years, were selected. The three-dimensional coordinates of the cusp tips of the lower canine, premolar, and molar teeth were identified from the subjects' digital models. Monson's sphere was designed using the simplex method for function minimisation by adjusting the coordinates on its surface. The contacts were verified using 12 µm metal strips in jaw excursions at 0.5, 1.0, 2.0, and 3.0 mm. The masticatory performance and efficiency, swallowing threshold, and chewing rate were assessed through particle size fractionation. Data were analysed with multiple linear regression (α = 0.05).

RESULTS

The sphere's radius, laterotrusive and protrusive contacts at 0.5 mm, and chewing rate were found to be negative predictor variables for masticatory performance until 20 chewing cycles (R2 = 0.429). For 40 cycles, the radius and total contacts (0.5 mm) were also explanatory factors (R2 = 0.223). Only the radius (R2 = 0.176) and the chewing rate (R2 = 0.082) were found to be significant for 60 cycles and swallowing threshold, respectively. Masticatory efficiency was influenced by masticatory performance until 40 and 60 cycles, as well as the radius and total contacts at 2.0 and 3.0 mm (R2 = 0.958).

CONCLUSION

A larger radius of Monson's sphere and a greater number of posterior excursive contacts were found to be related to better masticatory function.

Effect of artificial eccentric occlusal interferences on masticatory performance: A randomised double-blind clinical trial

BACKGROUND

Occlusal interferences lead to changes in mandibular kinematics to compensate and improve function. However, the effects of different types of eccentric disturbance on the comminution capacity are not known.

OBJECTIVE

To determine the immediate effect of eccentric occlusal interferences on masticatory performance.

METHODS

This crossover clinical trial included 12 healthy dentate subjects aged 25.2 ± 3.3 years who were randomly submitted to seven types of occlusal interference: unilateral and bilateral laterotrusive and mediotrusive, protrusive, dummy and control (no interference). The interference forms were planned in a semi-adjustable articulator, fabricated with composite resin and adhered to the mandibular first molars such that subjects' maximum intercuspation was maintained. Masticatory performance and the chewing rate during 20 cycles were evaluated during subjects' comminution of silicone test food under one interference condition per test day; the multiple sieve method was applied to the comminuted particles. The interference was removed upon test completion, and a 1-week washout period was applied between tests.

RESULTS

Comminuted median particle sizes were larger under unilateral (4.94 ± 0.41 mm) and bilateral (4.81 ± 0.49 mm) laterotrusive, bilateral mediotrusive (4.65 ± 0.50 mm) and protrusive (4.83 ± 0.54 mm) interferences (p < .05) than under the control (4.01 ± 0.52 mm) and dummy (4.18 ± 0.58 mm) conditions (p < .05). Only unilateral and bilateral laterotrusive interferences narrowed the comminuted particle size dispersion (p < .05). The chewing rate did not differ among conditions (p = .1944).

CONCLUSION

Artificial eccentric interferences had an immediate adverse effect on masticatory performance by resulting in larger comminuted particles.

CLINICAL TRIAL REGISTRATION

Brazilian Registry of Clinical Trials (RBR-8g5zfg8).

Masticatory performance in patients with jaw muscle pain: A case control study

Introduction

Masticatory function is often impaired in patients with painful temporomandibular disorders (TMD) therefore more detailed studies on comminution and mixing ability are warranted in well-defined TMD patients with chronic myalgia. Moreover, there is a need to explore the correlation between any changes in perceived pain or fatigue in such patients and the masticatory function.

Materials and methods

Self-assessments using questionnaires regarding pain, oral health, jaw function, masticatory ability, fear of movement and psychosocial signs were answered by all the participants. A series of chewing tasks involving viscoelastic food and two-colored gum was performed. Optical imaging and analyzing was conducted. Bite force as well as characteristics of pain and fatigue were assessed.

Results

In patients, the fragmented soft candy particles were less in number and had larger median of area and minimum Feret's diameter after standardized chewing compared to healthy individuals (P = 0.02). Surprisingly, the two-colored Hue-Check gum was less mixed by the healthy controls since they displayed a greater variance of the hue (P = 0.04). There were significant differences between the patients and the healthy controls in the self-assessed masticatory ability mainly regarding pain-related variables.

Conclusions

Objectively, TMD patients with chronic myalgia exhibited an impaired masticatory performance with less efficiency in comminuting soft viscoelastic food compared to the pain-free healthy control group. There was an agreement between the patients' self-assessed masticatory ability and the efficiency of their masticatory function.

Effect of frozen storage on preservation of a silicone-based test food material

Aim: This study aimed to evaluate the effect of frozen storage on the physical properties of a silicone-based test food material, highly used to evaluate the masticatory performance in research settings. Methods: A total of 1,666 silicone cubes of Optosil Comfort® with 5.6-mm edges were shaped and stored at -18°C. The cubes were subsequently tested for flexural strength (maximum force, displacement, stress, and strain) before breaking (n = 136), changes in weight and size (n = 170), and masticatory performance (n = 1360) at eight timepoints: immediately after cube preparation (baseline, no freezing), and 1, 2, 3 and 4 weeks, and 2, 4 and 6 months after frozen storage. The cubes were thawed 8 h before each assessment. Results: The maximum force, stress, maximum displacement, and deformation values for the cubes were not affected by freezing (P > 0.05). At all of the time points, the cubes exhibited similar weight (P = 0.366) and size (identical values). The masticatory performance for the cubes also showed no differences from baseline through 6 months (P = 0.061). Conclusion: Freezing Optosil Comfort® silicone cubes did not alter the physical and mechanical properties of the material, being suitable to optimize the assessment of masticatory parameters for research purposes.

Reliability and validity of a new colour-changing test food with an acid-base reaction for the clinical assessment of masticatory performance

The aim of this study was to determine the reliability and validity of a new test food for the clinical assessment of masticatory performance. The test food had two overlapping acidic/basic halves. Ten dentate subjects chewed one unit for 10-100 cycles. One subject chewed ten units for the same number of cycles. Differences in the L*, a* and b* colour axes were determined before and after chewing by ANOVA. Colour guides were created based on the values of these axes and matched with the number of cycles. The reliability of the guides was evaluated using 30 images, where three examiners indicated the number of cycles in which the colour closest to that of a chewed material was found. The data were contrasted with the real values of the guides to determine the validity (Kappa coefficients). The equivalence of the guides with the median particle size (X₅₀) was determined using equidimensional curves. The test food progressively changed from green to pink during chewing. As the number of cycles increased, the a* values increased and the b* values decreased (p < 0.05). Overall, the guides showed a Kappa value >0.8 for the intra-examiner and inter-examiner reliability and the validity comparisons. The a* and X₅₀ values were inversely proportional to each other, and the b* values showed a direct relationship with the X₅₀ values. The L* values did not show correspondence. The new test food showed high reliability and validity for the assessment of masticatory performance through clinical colour guides matched with the number of cycles and X₅₀.

Inter-measurement variation of masticatory performance test using gummy jelly

The purpose of this study was to clarify the inter-measurement variation of the masticatory performance test. Forty healthy adults were divided into group A (10 males and 10 females), who did not chew the test food before experiment, and group B (10 males and 10 females) who chewed the test food before the experiment. Subjects were asked to chew a gummy jelly for 20 s on the habitual chewing side, and the amount of glucose extraction was measured. The test was repeated three times with an interval of 1 min in both groups (Group A: A1, A2, A3; Group B: B1, B2, B3). In both groups A and B, the difference between the measured values was compared and the reliability between measurements was investigated. In group A, the value of A1 was small, and a statistically significant difference was observed between A1 and other measured values. In group B, the three measured values were similar and no significant difference was observed among the measured values. The intraclass correlation coefficient (ICC) values for determining inter-measurement reliability in group A were 0.758 for A1-A2-A3, 0.708 for A1-A2, and 0.901 for A2-A3. The ICCs in group B were 0.924 for B1-B2-B3, 0.945 for B1-B2, and 0.926 for B2-B3. Based on these results, it can be suggested that high reliability between the measurements can be obtained if the subjects are accustomed to chewing the test food before the experiment, and that the measured values were similar whether it was performed two or three times. Consequently, one measurement was sufficient if subjects were accustomed to chewing the test food before the experiment.

Efficacy and Safety of Botulinum Toxin Type A on Persistent Myofascial Pain: A Randomized Clinical Trial

This study assessed the safety and efficacy of three different doses of BoNT-A for persistent myofascial pain (MFP). One hundred female subjects were randomly assigned into five groups (n = 20): oral appliance (OA), saline solution (SS) and three BoNT-A groups with different doses. Pain intensity and pressure pain threshold were evaluated up to 24 weeks after treatment. Adverse effects related to muscle contraction, masticatory performance, muscle thickness and mandibular bone volume were also assessed. Changes over time were compared within and between groups. The “nparLD” package and Wilcoxon signed-rank test were used to analyze the data. BoNT-A reduced pain intensity (p < 0.0001) and increased pressure pain threshold (p < 0.0001) for up to 24 weeks compared to the placebo. No differences were found between BoNT-A and OA at the last follow-up. A transient decline in masticatory performance (p < 0.05) and muscle contraction (p < 0.0001), and a decrease in muscle thickness (p < 0.05) and coronoid and condylar process bone volume (p < 0.05) were found as dose-related adverse effects of BoNT-A. Regardless of the dose, BoNT-A was as effective as OA on MFP. Notwithstanding, due to BoNT-A dose-related adverse effects, we suggest the use of low doses of BoNT-A in MFP patients that do not benefit from conservative treatments.

Systematic review of measurement properties of methods for objectively assessing masticatory performance

The objectives of this study is to identify methods for objectively assessing masticatory performance (MP) and to evaluate their measurement properties. A secondary objective was to identify any reported adverse events associated with the methods to assess MP. Bibliographic databases were searched, including MEDLINE, Embase, Web of Science Core Collection, Cochrane, and Cinahl databases. Eligible papers that satisfied predefined inclusion and exclusion criteria were appraised independently by two investigators. Four other investigators independently appraised any measurement properties of the assessment method according to the consensus-based standards for the selection of health measurement instruments checklist. The qualities of the measurement properties were evaluated using predefined criteria. The level of evidence was rated by using data synthesis for each MP assessment method, where the rating was a product of methodological quality and measurement properties quality. All studies were quality assessed separately, initially, and subsequently for each method. Studies that described the use of identical assessment method received an individual score, and the pooled sum score resulted in an overall evidence synthesis. The level of evidence was synthesized across studies with an overall conclusion, that is, unknown, conflicting, limited, moderate, or strong evidence. Forty-six out of 9,908 articles were appraised, and the assessment methods were categorized as comminution (n = 21), mixing ability (n = 23), or other methods (n = 2). Different measurement properties were identified, in decreasing order construct validity (n = 30), reliability (n = 22), measurement error (n = 9), criterion validity (n = 6), and responsiveness (n = 4). No adverse events associated with any assessment methods were reported. In a clinical setting or as a diagnostic method, there are no gold standard methods for assessing MP with a strong level of evidence for all measurement properties. All available assessment methods with variable level of evidence require lab-intensive equipment, such as sieves or digital image software. Clinical trials with sufficient sample size, to infer trueness and precision, are needed for evaluating diagnostic values of available methods for assessing masticatory performance.

Which variables should be controlled when measuring the granulometry of a chewed bolus? A systematic review

The distribution of food particles in a chewed bolus characterizes the food destruction after food oral processing (FOP). Previous reviews report that it could be affected by a lot of parameters as the number of chewing strokes, the dental status, but the conditions for producing reproducible data allowing inter-studies comparison have not been clearly described yet. This systematic review aims to identify the variables that can affect bolus granulometry determination, and to calculate their relative weights in the median particle size (D₅₀ ) variations. The systematic review focuses on granulometry expressed as D50 of the most used foods (peanuts, carrots, and almonds) and materials (Optosil and Optocal). Based on 58 studies, 5 variables among 60 being extracted could explain the D₅₀ variations. Conceptual differences between the conditions for FOP should be considered. After Chewing-test, the bolus is collected after a predefined number of strokes and its granulometry characterizes the effects of the dental and muscular apparatus on food destruction, while after Mastication-test the bolus is collected at the swallowing threshold, and its granulometry reflects the outcome of the abilities of the subject to adapt his/her mastication behavior to food texture. Experimental conditions related either to physical sieving or image analysis used to analyze the collected boluses impact the D₅₀ values. Finally, when type of test, sieving conditions, type of food or material, number of chewing strokes, and the oral status of the subjects are controlled, mean D₅₀ values are reproducible and could be used for inter-studies comparisons. PRACTICAL APPLICATIONS: This review provides tables that could be useful to control mean D₅₀ variations in further research.

Influence of time and different tooth widths on masticatory efficiency and muscular activity in bilateral free-end saddles

PURPOSE

To evaluate the influence of time on masticatory efficiency and muscular activity during mastication of different types of test foods in participants fitted with a lower bilateral free-end saddle removable partial denture (RPD) with wide or narrow teeth.

METHODS

Thirty-six participants consented to undergo evaluation of their masticatory efficiency and recording of their muscular activity, while they wore an RPD with a unified bilateral design, during mastication of different types of test foods. The width of the artificial teeth was changed as follows. Initially (A), the length was adjusted so that the distal end of the mandibular second molars occluded with the distal end of the maxillary second molar (buccolingual width of 7-8 mm). Next (B), the width was decreased to half the maxillary second molars (buccolingual width of only 5 mm). A statistical analysis was performed using SAS software. One-way analysis of variance (ANOVA) was performed followed by Duncan's multiple range tests.

RESULTS

At the 2-month follow-up visit, wider teeth demonstrated greater masticatory efficiency than narrower teeth. However, after 4 months, no significant differences were observed between the two tooth widths. No significant differences in muscular activity were observed.

CONCLUSION

A reduction of the occlusal table width in free-end saddle RPDs resulted in decreased masticatory efficiency 2 months after denture fabrication, but there was no significant difference in muscular activity between narrow and wide teeth. However, after 4 months, the masticatory efficiency of the participants with narrower teeth improved without any changes in muscular activity.

Masticatory efficiency and muscular activity in removable partial dental prostheses with different cusp angles

STATEMENT OF PROBLEM

The loss of posterior teeth has a negative effect on the masticatory efficiency and activity of mastication muscles. How these muscles are affected by partial removable dental prostheses (PRDPs) with different cusp angles is unknown.

PURPOSE

The purpose of this clinical study was to evaluate the influence of different cusp angles, with anatomic (33 degrees), semianatomic (20 degrees), and nonanatomic teeth (0 degree), on the masticatory efficiency and muscular activity of participants receiving mandibular bilateral distal PRDPs.

MATERIAL AND METHODS

Fifteen participants consented to the evaluation of masticatory efficiency and electromyographic (EMG) activity with a PRDP with a unified bilateral design. The cusp angles of the artificial teeth were randomly changed from anatomic (33 degrees), semianatomic (20 degrees), and nonanatomic teeth (0 degree). Masticatory efficiency was evaluated by recording 5 parameters, including number of strokes, and time of mastication while the EMG activities of the masseter and temporalis muscles, measured using surface electromyography. The data were analyzed with 1-way ANOVA and the Tukey multiple post hoc test with statistical software (α=.05).

RESULTS

With regard to masticatory efficiency, PRDPs with anatomic and semianatomic teeth exhibited higher masticatory efficiency than those with nonanatomic teeth, whereas no significant differences were found between PRDPs with anatomic and semianatomic teeth. With respect to EMG activity, the least EMG activity was observed in PRDPs with anatomic teeth, whereas the highest activity was observed with nonanatomic teeth. No significant differences were found between the effect of PRDPs with anatomic and semianatomic teeth on masseter activity.

CONCLUSIONS

Changing the cusp angle from 33 to 20 degrees in PRDPs did not influence the masticatory efficiency or the EMG activity of the masseters. However, it did lead to increased EMG activities of the temporalis muscle. PRDPs with nonanatomic teeth were associated with a significant decrease in masticatory efficiency accompanied by a significant increase in EMG activity.