• Journal of Periodontal and Implant Science
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• 제33권3호
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• pp.485-497
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• 2003

Grapefruit seed extract has been reported to have antimicrobial effect. The purpose of this study was to evaluate the antimicrobial and anti-gingivitis effect of chewing gum containing grapefruit seed extract and xylitol. 40 healthy subjects with gingivitis or early periodontitis were divided into two groups. Subjects in the experimental group chewed gum containing grapefruit seed extract and xylitol while subjects in the control group chewed gum containing only xylitol. All subjects received scaling and tooth brushing instruction. 1 week after scaling was set as baseline. Gingival index and plaque index were scored at baseline, 1 week, 2 week, 3 week and 4 week. Bleeding index, probing pocket depth and clinical attachment level were scored at baseline, 2 week and 4 week. The number of total bacteria and Streptococcus mutans in unstimulated saliva of experimental group were counted at 1 week, 2 week, 3 week and 4 week. Gingival indices of experimental group and control group at baseline, 1 week, 2 week, 3 week and 4 week were 0.850${\pm}$0.298, 0.575${\pm}$0.345, 0.533${\pm}$0.332, 0.459${\pm}$0.311, 0.408${\pm}$0.224 and 0.758${\pm}$0.379, 0.592${\pm}$0.276, 0.563${\pm}$0.281, 0.454${\pm}$0.194, 0.413${\pm}$0.199 (mean${\pm}$SD), respectively. Plaque indices of experimental group and control group at baseline, 1 week. 2 week, 3 week and 4 week were 0.497${\pm}$0.500, 0.375${\pm}$0.484, 0.332${\pm}$0.471, 0,286${\pm}$0.452, 0.210${\pm}$0.407 and 0.411${\pm}$0.492, 0.375${\pm}$0.484, 0.354${\pm}$0.479, 0.313${\pm}$0.463, 0.193${\pm}$0.395, respectively. Bleeding indices of experimental group and control group at baseline, 2 week and 4 week were 0.377${\pm}$0.177, 0.298${\pm}$0.152, 0.192${\pm}$0.108 and 0.383${\pm}$0.124, 0.318${\pm}$0.153, 0.225${\pm}$0.126, respectively. Probing pocket depth of experimental group and control group at baseline, 2 week and 4 week were 2.56${\pm}$1.00, 2.40${\pm}$0.65, 2.23${\pm}$0.64 and 2.45${\pm}$0.682.37${\pm}$0.57, 2.19${\pm}$0.57, respectively. Clinical attachment level of experimental group and control group at baseline, 2 week and 4 week were 2.58${\pm}$1.01, 2.43${\pm}$0.67, 2.26${\pm}$0.65 and 2.49${\pm}$0.70, 2.40${\pm}$0.59, 2.22${\pm}$0.62, respectively. The % of reduction of total bacteria in saliva of experimental group at 2 week, 3 week and 4 week were 46 ${\pm}$ 53%, 53 ${\pm}$ 5% and 69 ${\pm}$ 33%. The % of reduction of Streptococcus mutans count in saliva of experimental group at 2 week, 3 week and 4 week were 52${\pm}$69%, 88${\pm}$30% and 89${\pm}$17%. From these findings, it can be concluded that regular use of grapefruit seed extract /xylitol chewing gum may be effective to control and prevent gingivitis and may have caries-preventive effect.

• 대한치과교정학회지
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• 제22권3호
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• pp.627-646
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• 1992

The purpose of this study was to investigate the relationship among the activity of the craniofacial muscle and craniofacial form and occlusal state. In this study, subjects were consisted of 23 male adults with skeletal Class III malocclusion and 30 male adults with normal occlusion. The measurements in oral exam, lateral ceghalogram, and E.M.G. recordings of anterior temporal, masseter, and upper lip muscles at rest position, clenching in centric occlusion, chewing of gum, swallowing of juice, were analyzed with SPSS system. The results were as follows: 1. At rest position upper lip muscle activity of skeletal Class III group was significantly higher than that of normal group. 2. Both clenching and chewing masseter and temporal muscle activity of normal group were significantly higher than that of skeletal Class III group. 3. During swallowing of juice, upper lip muscle activity of skeletal Class III group were significantly higher than that of normal group. 4. The activities of masseter and anterior temporal muscle during clenching and chewing were significantly correlated with hypodivergent facial form and number of occluded teeth. 5. The activity of upper lip during swallowing had positive correlation with mandibular prognathism.

• 대한치과보철학회지
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• 제36권2호
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• pp.389-423
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• 1998

This investigation was designed to determine the effectiveness of the posterior occlusal schemes on masticatory activity during mastication in complete denture. Twelve edentulous subjects were selected for this study. All subjects had no past history and no functional abnormality on masticatory system and TMjoint. And, they had residual ridge of favorable morphology, firm mucosa and Class I skeletal jaw relationship, Twelve experimental denture with interchangeable occlusions(0-degree teeth, 30-degree teeth, Levin teeth and S-A teeth) were constructed for this study. The masticatory performance was analyzed by means of standard sieve(10, 16, 20, 30sieve), and the electrical activity from selected muscles(Temporalis and Masseter muscle) was recorded simultaneously with electromyography (Bio-Pak system) as the subject masticated test foods (rice, peanut and gum) with four different occlusal schemes. Mandibular movement was, also, measured with Sirognathography(Bio-Pak system). These recordings were performed in immediately, after 1 week and after 2 weeks of insertion of complete denture. The results were as fellows; 1. The average masticatory performance of 0-degree artificial teeth was higher than any other artificial teeth. 2. Masticatory performance in denture wearer was affected preferentially by food and artificial occlusal schemes. 3. During chewing, there was a statistical difference of EMG activity between masseter and temporal muscle(p<0.01). Especially, EMG activity of working masticatory muscle was highly affected by food rather than by artificial occlusal schemes. 4. In denture wearer, the velocity of opening was not affected by food, whereas, the velocity of closing was faster in soft food chewing than in hard food chewing, and the amount of vertical displacement was grater in chewing of soft and large bolus than in chewing of hard and small bolus. However, the amount of lateral displacement showed conversely(p<0.05). 5. It was considered that masticatory performance in denture wearer is not affected by the condition of residual ridge. the history of denture wear, the preference, the adaptation to artificial teeth and the total mesiodistal length of artificial posterior teeth.

• 대한치과보철학회지
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• 제34권3호
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• pp.539-573
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• 1996

This investigation was designed to determine the effectiveness of the posterior occlusal schemes on masticatory activity during mastication in complete denture. Twelve edentulous subjects were selected for this study. All subjects had no past history and no functional abnormality on masticatory system and TMjoint. And, they had residual ridge of favorable morphology, firm mucosa and Class I skeletal jaw relationship, Twelve experimental denture with interchangeable occlusions(0-degree teeth, 30-degree teeth, Levin teeth and S-A teeth) were constructed for this study. The masticatory performance was analyzed by means of standard sieve(10, 16, 20, 30sieve), and the electrical activity from selected muscles(Temporalis and Masseter muscle) was recorded simultaneously with electromyography(Bio-Pak system) as the subject masticated test foods (rice, peanut and gum) with four different occlusal schemes. Mandibular movement was, also, measured with Sirognathography(Bio-Pak system). These recordings were performed in immediately, after 1 week and after 2 weeks of insertion of complete denture. The results were as follows; 1. The average masticatory performance of 0-degree artificial teeth was higher than any other artificial teeth. 2. Masticatory performance in denture wearer was affected preferentially by food and artificial occlusal schemes. 3. During chewing, there was a statistical difference of EMG activity between masseter and temporal muscle(p<0.01). Especially, EMG activity of working masticatory muscle was highly affected by food rather than by artificial occlusal schemes. 4. In denture wearer, the velocity of opening was not affected by food, whereas, the velocity of closing was faster in soft food chewing than in hard food chewing, and the amount of vertical displacement was grater in chewing of soft and large bolus than in chewing of hard and small bolus. However, the amount of lateral displacement showed conversely (p<0.05). 5. It was considered that masticatory performance in denture wearer is not affected by the condition of residual ridge, the history of denture wear, the preference, the adaptation to artificial teeth and the total mesiodistal length of artificial posterior teeth.

• Journal of Oral Medicine and Pain
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• 제47권2호
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• pp.95-101
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• 2022

Temporomandibular joint osteoarthritis (TMJ OA) causes destruction of the temporomandibular joint (TMJ) and can lead to occlusal changes such as anterior open bite in some patients. Consequently, these patients may experience difficulty in chewing food items and exhibit abnormal functional habits such as bruxism, preventing healing of the TMJ condyles. Treatment protocols include the use of traction appliances to reduce stress on the condyles. Unstable occlusions can lead to weakness of the masticatory muscles which, in turn, worsen the occlusal changes and complicate pain management. Therefore, the current study evaluated the condition of the masseter muscle using ultrasonography and educated patients on the execution of gum-chewing exercises for muscle strengthening. It also aimed to assess the effects of traction appliances and strengthening exercises on the masticatory muscles of patients with occlusal changes caused by TMJ OA.

• 치위생과학회지
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• 제10권2호
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• pp.123-129
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• 2010

자일리톨 함유의 씹는 껌이 다른 성분이나 요소에 의한 치아 우식 예방 효과가 아니라, 순수한 자일리톨 만의 효능을 알아보기 위해 증류수에 희석시킨 자일리톨 용액으로 가글한 후, 자일리톨의 함량에 따라 S. Mutans의 활성화에 미치는 영향을 실험하고자 하였다. 대학 1~2학년을 대상으로 치아우식 유경험자와 무경험자에게 자일리톨 용액으로 SM 활성도를 조사해 보았다. 대조군과 비교군의 타액은 실험의 객관성을 위해 식사 후 2시간 경과 된 시점에서 채취하였고 자일리톨 함량이 다른 각각의 용액 10 ml를 입에 물고 5분간 가글한 후 뱉게 한 뒤 다른 음식을 전혀 섭취 않은 상태에서 30분 후 비교군의 타액을 채취 후 배양하였다. 또한 구강 내 자일리톨의 성분이 없어지도록 48시간 경과 후 같은 방법으로 자일리톨 30, 50, 60, 70, 80 그리고 90%용액으로 가글 후 실험한 결과 다음과 같은 결과를 얻었다. 1. 자일리톨 용액을 전혀 음용하지 않은 상태에서 치아우식 유 무 경험자의 활성도는 유의성이 없었다. 2. 치아우식 경험은 자일리톨 용액의 효과에 영향을 미치지 않았다. 3. 치아우식 경험자의 경우에 자일리톨이 60% 함유된 용액으로 가글하였을 때 대조군 대비 35% S. mutans 활성도의 감소가 있었고, 자일리톨이 70% 함유된 용액으로 가글하였을 때 대조군 대비 80% S. mutans 활성도의 감소가 있어 두 군 사이에 유의성이 있었다(p<0.05). 4. 치아우식 비경험자의 경우에도 자일리톨이 60% 함유된 용액으로 가글하였을 때 대조군 대비 29% S. mutans 활성도의 감소가 있었고, 자일리톨이 70% 함유된 용액으로 가글하였을 때 대조군 대비 95% S.mutans 활성도의 감소가 있어 두 군 사이에 유의성이 있었다(p<0.05). 이상의 결과로 미루어 볼 때 씹는 껌의 자일리톨 효과는 다른 성분이 영향을 미치지 않는 다는 과정 하에서 70% 이상의 자일리톨 함량이 치아우식 경험의 유 무와 관계없이 S. mutans 활성도의 감소 효과가 있는 것으로 사료된다.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 춘계수산관련학회 공동학술대회발표요지집
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• pp.124-125
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• 2000

젤라틴은 척추동물을 비롯하여 무척추동물의 뼈 또는 껍질에 널리 분포하는 생체 단백질인 콜라겐의 유도 단백질로서 식품용은 물론 사진용, 캡슐제재 등의 약용 및 공업용으로 그 활용 범위가 매우 넓은 천연 단백질이다. 즉 젤라틴은 안전성이 극히 높은 식품소재로서 열가역적이면서 보수성, 콜로이드성 및 기포성 등과 같은 성질이 우수하기 때문에 젤리, 제과 및 제빵용, 유화제, 조미료, 육가공품의 품질 개량제, chewing gum의 base, 청주나 과즙 쥬스의 청징제 및 피복용 등 그 용도가 광범위하다. (중략)

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 춘계 수산관련학회 공동학술대회발표요지집
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• pp.172-173
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• 2001

젤라틴은 일반적으로 콜라겐의 가수 분해로 생성되어지는 단백질로서 대부분 동물의 결합 조직이나 피부, 배에 존재한다. 젤라틴은 젤리, 제빵 및 제과, 유화제 및 chewing gum base 등과 같은 식품용은 물론이고, 의약용, 사진용, 미생물 배양용 등으로도 사용되어 지고 있다. 젤라틴은 대부분 돼지나 소와 같은 육상 동물에서 얻어지고 있으나 최근 들어 광우병과 구제역과 같은 안전상의 문제가 대두되는 시점에서 그들의 대체 원료가 필요로 하게 되었고 이들을 대신하기 위해 어류에서 추출한 젤라틴에 많은 관심을 보이고 있다. (중략)

• The Journal of Korean Physical Therapy
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• 제35권6호
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• pp.185-189
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• 2023

Purpose: This study investigated the immediate biomechanical effects of unilateral mastication for 10 minutes on the temporomandibular joint (TMJ) with 21 healthy adult participants. Methods: The gum group chewed gum on the right side for 10 minutes, and the control group rested for 10 minutes. Biomechanical data were obtained using a three-dimensional infrared camera before and after intervention. An independent t-test assessed the variation of kinematic data to identify differences between before and after intervention. Results: Among biomechanical variables, the gum group's length of the left forehead middle region and the temporomandibular joint angle decreased compared to the control group (p<0.05). Conclusion: Caution with unilateral masticatory activity is recommended, as unilateral mastication causes biomechanical changes due to excessive load on the soft tissues of the contralateral TMJ.

• 대한한의학회지
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• 제43권2호
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• pp.61-74
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• 2022

Objectives: This study aimed to explore the short-term effects of bilateral masticatory training using an intraoral device on memory and concentration, which is an advanced form of Gochi, compared to the unilateral form with gum. Methods: Thirty young healthy participants (age, 16-30 years) were screened and randomly assigned to one of two sequences in a crossover design. The participants assigned to sequence A (n=15) performed bilateral mastication using an intraoral device with a total of 300 taps, followed by unilateral mastication using gum with the same number of repetitions and frequency, separated by a 7-day washout period. A reverse order was used for sequence B. The primary and secondary outcomes were the digit span test result and the symbol digit modality test and the word list recall results, respectively, which were conducted before and after each intervention. Results: Symbol digit modality test scores increased by 12.03±8.33 with bilateral mastication, which was significantly higher than that obtained with chewing gum (5.17 points;95% confidence interval: 0.99, 9.34; p<0.05). Changes in the digit span test and word list recall scores were not significantly different between the two groups. In the digit span test forward, symbol digit modality test, and word list recall test, bilateral mastication was not inferior to unilateral mastication in improving memory and concentration. Conclusions: Bilateral masticatory exercises using an intraoral device are not inferior to unilateral mastication with gum for improving memory in healthy young individuals. Further research is needed to determine the efficacy of bilateral masticatory training on cognitive function.