Abstract
To non-invasively determine the condition of the masticatory muscles during chewing in real time, we used near-infrared spectroscopy and measured the masseter muscle. It increased in size, while the deoxy Hb in this muscle experienced the change in the short cycle by chewing. Periodic change of deoxy Hb was in agreement with the vertical movement of the lower jaw. It was found that the amount of increase in the deoxy Hb differs depending on the hardness of food being chewed. Moreover, by carrying out simultaneous measurement of the masseter muscles on both side of the jaw it was possible to determine the predominant muscles currently used in chewing.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
K. Kohyama, T. Sakai and T. Azuma: Food Sci. Technol. Res. 7 (2001) 290.
M. S. Patterson, B. Chance and B. C. Wilson: J. Appl. Opt. 28 (1989) 2331.
S. Matsushita: Dent. J. Iwate Med. Univ. 23 (1998) 106.
M. Teramura, H. Toyota, Y. Miwa, H. Okuda, S. Yoshimine, M. Kawamura and H. Inoue: J. Jpn. Prosthodont Soc. 37 (1993) 529.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Takeuchi, T., Kurono, T. Measurement of Masseteric Oxygenation by Near-Infrared Spectroscopy during Chewing. OPT REV 10, 506–510 (2003). https://doi.org/10.1007/s10043-003-0506-9
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s10043-003-0506-9