咀嚼能率に関する研究

For establishing the standerds to judge masticatory efficiency in denture wearers, the author made experiments on healthy 20-year-old 20 males with normal teeth by the method was an improvement on Kobayashi's method that pays attention to amylohydrolytic activity of salivary amylase, playing the chief part in digestive function of human oral cavity, and investigated the influences of mastication on the digestion of the starchy food.<BR>Masticating test was made by the use of three types of the test food made from 2 g Japanese rice. At first, non-masticating test was made by putting the test food in the oral cavity only but not masticated. Then the 5-times-repeat masticating test was made. The author expressed the amount of total glucose produced and the reduced amount of the test food by means of the difference between the result of masticating and that of non-masticating tests.<BR>Masticating test was done for 10 times, 20 times, 30 times and 60 times mastication as masticatory tempo (M. M.) =60 about each of three types of test food and was done at the hungry time before lunch.<BR>After the complection of non-masticating and masticating tests, their substances were collected at the same time as the salivary amylolytic action was stopped. The following methods in which a fixed quantity of sugar was adjusted and the measurement of total glucose produced was done in accordance with Kobayashi's method.<BR>Maltase solution which dissolves maltose into glucose perfectly was used in the density of 1, 000mg/dl and at pH in 4.0 for the same dose of sample. Incuvation was done for 30 minutes in 37°C.<BR>According to the above purpose and methods, the amount of total glucose produced and the reduced amount of the test food were measured and investigated the variation in the amount of total glucose produced and the reduced amount of the test food being measured five times once a week in each subject, and the difference of the amount of total glucose produced by the 5-times-repeat masticating test.<BR>The results obtained from the present investigations were as follows<BR>1. As regards both the amount of total glucose produced of the reduced amount of the test food, there were observed variations in the results of measurements five times once a week and individual variations were recognized.<BR>2. There was not observed any particular tendency in the times of test in the amount total glucose produced in case of the 5-times-repeat masticating test.<BR>3. With the same type of test foods, the amount of total glucose produced increased in proportion to increase of masticating times.<BR>4. The reduced amount of the test food increased in proportion to an increase of masticating times in each type of test foods.<BR>5. The rise of the amount of total glucose produced and the reduced amount of the test food between 20 times and 30 times mastication was higher than the rest.