Determination of oral mucosal Poisson’s ratio and coefficient of friction from<i>in-vivo</i>contact pressure measurements

Chen, Junning; Suenaga, Hiroshi; Hogg, M.; Li, Wei; Swain, Michael V.; Li, Qing

doi:10.1080/10255842.2015.1028925

Cited by 14 publications

(27 citation statements)

References 43 publications

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“…In the JKR model, the indentation for a sphere-planar geometry is given by: where R is the radius of the sphere, F adh the adhesive force, and r c is the contact radius which can be expressed as: and where K: where E is the Young modulus of the sample, and ν the Poisson’s ratio of the sample. According to recent investigations 43 , a value of 0.4 for ν was used.…”

Section: Methodsmentioning

confidence: 99%

Ex-Vivo Force Spectroscopy of Intestinal Mucosa Reveals the Mechanical Properties of Mucus Blankets

Sotres

Jankovskaja

Wannerberger

et al. 2017

Sci Rep

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Mucus is the viscous gel that protects mucosal surfaces. It also plays a crucial role in several diseases as well as in mucosal drug delivery. Because of technical limitations, mucus properties have mainly been addressed by in-vitro studies. However, this approach can lead to artifacts as mucus collection can alter its structure. Here we show that by using an implemented atomic force microscope it is possible to measure the interactions between micro-particles and mucus blankets ex-vivo i.e., on fresh excised mucus-covered tissues. By applying this method to study the small intestine, we were able to quantify the stiffness and adhesiveness of its mucus blanket at different pH values. We also demonstrate the ability of mucus blankets to bind and attract particles hundreds of µm away from their surface, and to trap and bury them even if their size is as big as 15 µm.

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Section: Methodsmentioning

confidence: 99%

Ex-Vivo Force Spectroscopy of Intestinal Mucosa Reveals the Mechanical Properties of Mucus Blankets

Sotres

Jankovskaja

Wannerberger

et al. 2017

Sci Rep

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“…A perfect clasp fitting was assumed for this simulation to reduce computational load with a focus on the mucosa-denture interface. The Augmented Lagrangian algorithm was adopted to simulate the denture-mucosa contact, with a low frictional coefficient assumed at 0.1 to mimic typical lubrication in the oral environment [ 47 , 48 , 49 ].…”

Section: Methodsmentioning

confidence: 99%

Shape Optimization for Additive Manufacturing of Removable Partial Dentures - A New Paradigm for Prosthetic CAD/CAM

et al. 2015

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With ever-growing aging population and demand for denture treatments, pressure-induced mucosa lesion and residual ridge resorption remain main sources of clinical complications. Conventional denture design and fabrication are challenged for its labor and experience intensity, urgently necessitating an automatic procedure. This study aims to develop a fully automatic procedure enabling shape optimization and additive manufacturing of removable partial dentures (RPD), to maximize the uniformity of contact pressure distribution on the mucosa, thereby reducing associated clinical complications. A 3D heterogeneous finite element (FE) model was constructed from CT scan, and the critical tissue of mucosa was modeled as a hyperelastic material from in vivo clinical data. A contact shape optimization algorithm was developed based on the bi-directional evolutionary structural optimization (BESO) technique. Both initial and optimized dentures were prototyped by 3D printing technology and evaluated with in vitro tests. Through the optimization, the peak contact pressure was reduced by 70%, and the uniformity was improved by 63%. In vitro tests verified the effectiveness of this procedure, and the hydrostatic pressure induced in the mucosa is well below clinical pressure-pain thresholds (PPT), potentially lessening risk of residual ridge resorption. This proposed computational optimization and additive fabrication procedure provides a novel method for fast denture design and adjustment at low cost, with quantitative guidelines and computer aided design and manufacturing (CAD/CAM) for a specific patient. The integration of digitalized modeling, computational optimization, and free-form fabrication enables more efficient clinical adaptation. The customized optimal denture design is expected to minimize pain/discomfort and potentially reduce long-term residual ridge resorption.

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“…Although this series of studies provides important insight into the behavior of the tongue in a tribological contact, sample availability and variability might make it impractical to use pig tongue as a wide‐spread laboratory tool. As the knowledge of oral surfaces expands, including mechanical properties (Chen, Ahmad, Li, Swain, & Li, ; Chen et al, ; Cheng, Gandevia, Green, Sinkus, & Bilston, ; Dresselhuis, de Hoog, Stuart, & van Aken, ; Zhang, Du, Zhou, & Yu, ), composition and mechanism of lubrication (Yakubov, Gibbins, Proctor, & Carpenter, ; Yakubov, Macakova, et al, ), it is expected that better oral mimetics will become available and allow for more accurate characterization of the tribology of food products. Only one notable study, by (Ranc, Servais, Chauvy, Debaud, & Mischler, ), appears to systematically assesses the effect of fabricated surface structures on friction behavior in a model tribosystem representing the tongue/palate contact.…”

Section: Soft‐tribology Measurement Systemsmentioning

confidence: 99%

Tribology and its growing use toward the study of food oral processing and sensory perception

Shewan

Pradal

Stokes

2019

Journal of Texture Studies

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Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on “soft‐tribology” have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini‐traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology‐sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.

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Determination of oral mucosal Poisson’s ratio and coefficient of friction fromin-vivocontact pressure measurements

Cited by 14 publications

References 43 publications

Ex-Vivo Force Spectroscopy of Intestinal Mucosa Reveals the Mechanical Properties of Mucus Blankets

Ex-Vivo Force Spectroscopy of Intestinal Mucosa Reveals the Mechanical Properties of Mucus Blankets

Shape Optimization for Additive Manufacturing of Removable Partial Dentures - A New Paradigm for Prosthetic CAD/CAM

Tribology and its growing use toward the study of food oral processing and sensory perception

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