Involvement of chewing in memory processes in humans: an approach using fMRI

Soykher²,

Gruber

et al. 2009

Introduction: The aim of this project was to develop a standard food model, which can be used not only in experimental settings, but also in clinical diagnosis. On the basis of the findings of a systematic literature search, an elastic food model was created with the aim of standardizing the size and the elastic properties. Three different eatable jellied products were chosen, created by changing the amount of gelatin (260 blooms) related to the total mass of the standard jellied food. The different hardness were classified into soft, medium, and hard, flavored identically, but stained with different colors: soft -green, medium -yellow, hard -red. A cylindrical form was chosen, with a height of 1 cm and a diameter of 2 cm. A standard protocol for analyzing chewing patterns in men was developed.Material and method: A case series of 6 participants (three males, mean age 39, range from 17-51 years; three females, mean age 30, range 17-52) was performed, using the developed standard protocol as described in this article. CADIAX diagnostic was used for the recording of the chewing cycles using a standard paraocclusal clutch, individualized with self-curing temporary material. Working side and nonworking side chewing dynamics were recorded and analyzed. Adverse Event reporting was performed.Results: All participants correctly identified the different hardness of the new jellied elastic standard food model. All participants were able to perform a single-sided mastication on the right and on the left side as well as repeated shifts from one side to the other. The chewed and crushed jellies could be collected after the recording. The chewing cycles were performed in an adequate range because of the size of the standard food model.Conclusion: The newly developed standard food model showed the capability to serve to analyze human mastication in experimental settings. In addition, strength and size of the newly developed standard food model load the masticatory system to an extent that it should be possible to disclose subclinical symptoms of the patient within a short time of examination. The diagnostic procedure of temporo-mandibular disorder (TMD) should be endorsed by the new method. The condylographic data, created by a standardized protocol, should have the ability to enhance the clinical functional analysis of patients previous to restorative dental procedures.

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Section: Mastication and Brain Activitymentioning

confidence: 87%

Section: Mastication and Brain Activitymentioning

confidence: 99%

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A novel standard food model to analyze the individual parameters of human mastication

Soykher²,

Gruber

et al. 2009

show abstract

“…Mastication and brain activity are closely interrelated. With the aid of functional magnetic resonance imaging (fMRI) it was shown that mastication involves a bilateral increase in the activity of the sensomotor cortex, the thalamus, the amygdala and the cerebellum [78]. In elderly persons, the magnitude of the increase was less in the first three above-mentioned regions, but greater in the cerebellum.…”

Section: Mastication and Brain Activitymentioning

confidence: 99%

Human mastication

2010

“…Functional magnetic resonance imaging A close relationship between the masticatory function and the brain hippocampus activity and stress events has been described [65][66][67][68]. The amygdala is reported to trigger physiological changes in response to a stressful situation [51,55].…”

Section: Effects Of Bruxism-like Activity In Human Studiesmentioning

confidence: 99%

The masticatory organ and stress management

Sato

2008