Search Results (121)

Primary teeth play a crucial role in a child’s development, particularly in maintaining space for permanent teeth. The premature loss of a primary tooth can lead to orthodontic issues, making the use of space maintainers essential to ensure proper growth and development of permanent teeth. To preserve space, the fabrication of a space maintainer is necessary. Since conventional space maintainers do not restore masticatory function, this study presents an innovative solution for space preservation following the extraction of the first primary molar through the design of the functional space maintainer KOS&MET (Key Orthodontic System and Materials Enhanced Therapy). The space maintainer was designed using the 3Shape Dental Designer 2023 version software tool and manufactured via additive 3D printing, utilizing a metal alloy with high resistance to masticatory forces. The crown is supported by the primary canine, while an intraoral window is created to monitor the eruption of the successor tooth. This design does not interfere with occlusion and enables bilateral chewing. Masticatory performance was assessed using two-color chewing gum, and the results showed improvement after cementing the space maintainer. This innovative approach not only preserves space for permanent teeth but also enhances masticatory function, contributing to the proper growth and development of the jaws and teeth. Full article

Background/Objectives: This study aims to investigate the effects of caffeinated chewing gum on maximal strength, muscular power, and neural drive to the prime movers during bench press and back squat in resistance-trained men. Methods: Sixteen resistance-trained males participated in a double-blind, randomized trial, chewing either caffeinated gum (4 mg/kg) or placebo gum on two separate occasions, seven days apart. After chewing for 5 min, participants performed a maximal strength test followed by muscular power assessments at 25%, 50%, 75%, and 90% of their one-repetition maximum (1RM), completing with 3, 2, 1, and 1 repetition (s), respectively, for bench press and back squat. Surface electromyography data were recorded for each repetition. Results: Caffeinated gum did not significantly improve one-repetition maximum (1RM) for bench press (p > 0.05), but increased mean frequency (MF) and median frequency (MDF) in anterior deltoid, pectoralis major, and biceps brachii (all p < 0.05) compared to placebo. For back squat, 1RM increased with caffeinated gum, along with higher MF and MDF in vastus medialis (all p < 0.05). Caffeinated gum also improved mean and peak velocities, and mean and peak power outputs at 25–75% 1RM during the bench press (all p < 0.05), along with elevated MDF in pectoralis major and biceps brachii (all p < 0.05). Similar improvements were seen in mean and peak velocities during the back squat at 25–90% 1RM (all p < 0.05), along with higher MF and MDF in vastus medialis and increased normalized root mean square activity in gluteus maximus (all p < 0.05). Conclusions: Caffeinated chewing gum (4 mg/kg) enhanced muscular power (25–75% 1RM) in the bench press and improved maximal strength and muscular power (25–90% 1RM) in the back squat by increasing muscle recruitment in resistance-trained men. Full article

Postoperative ileus is a prolonged impairment of gastrointestinal motility following surgical procedures. This often leads to increased morbidity, extended hospital stays, and high healthcare expenditures. In this review, we discuss the pathophysiology underlying postoperative ileus, its epidemiology, and perioperative management strategies. Patient characteristics, as well as expected perioperative course, could be used to stratify the risks of postoperative ileus. Preventive measures hinge upon a multimodal approach, minimally invasive surgical techniques, fluid management, early postoperative ambulation, and opioid-sparing analgesia strategies. Adjuvant interventions such as alvimopan, caffeine, and chewing gum have demonstrated efficacy in modulating the neurogenic and inflammatory components of postoperative ileus. Minimally invasive approaches, comprehensive perioperative management, and adjuvant therapies hold promise for prevention. Current management relies heavily on supportive care, underscoring the need for research into the underlying neurogenic and inflammatory mechanisms to guide the development of targeted treatments. Full article

Background: Gum chewing is a common habit among young adults, often promoted for its oral health and psychological benefits. However, as a repetitive and non-functional activity, it is also considered a potential risk factor for temporomandibular disorder (TMD), particularly when practiced chronically. The aim of this study was to evaluate whether excessive gum chewing is associated with a higher prevalence of TMD among young adults presumed to be under elevated academic stress based on their demographic characteristics. Methods: Participants were examined in Krakow, Poland, using the Diagnostic Criteria for Temporomandibular Disorders (DC/TMD) protocol. Participants completed a structured questionnaire assessing gum-chewing frequency, duration, and chronicity. Associations between chewing behaviors and TMD presence were analyzed using univariate logistic regression (α = 0.05). Results: This study included young adults 66 participants aged 19–30. TMD was diagnosed in 55 participants (83.3%), including muscular disorders (n = 9; 16.4%), articular disorders (n = 10; 18.2%), and combined muscular–articular disorders (n = 38; 57.6%). More than 70% of participants reported chewing gum for over five years. No statistically significant associations were found between TMD occurrence and the frequency, duration, or chronicity of gum chewing (p > 0.05). Conclusions: These findings suggest that, in the absence of other contributing factors, gum chewing may not independently contribute to TMD development. The elevated TMD prevalence may reflect confounding variables such as high academic stress, narrow age distribution, or female predominance. However, the limited sample size limits statistical power, particularly for detecting subtle effects potentially distorted by other variables. Additionally, the cross-sectional nature of this study precludes causal interpretation. Further studies in larger and more heterogeneous populations are recommended. Full article

Background: A critical review of the literature demonstrates that masticatory apparatus with an artificial oral environment is of interest in the fields including (i) dental science; (ii) food science; (iii) the pharmaceutical industries for drug release. However, apparatus that closely mimics human chewing and oral conditions has yet to be realised. This study investigates the vital role of dental morphology and form–function connections using two-bite test parameters for effective drug release from medicated chewing gum (MCG) and compares them to human chewing efficiency with the aid of a humanoid chewing robot and a bionics product lifecycle management (PLM) framework with built-in reverse biomimetics—both developed by the first author. Methods: A novel, bio-engineered two-bite testbed is created for two testing machines with compression and torsion capabilities to conduct two-bite tests for evaluating the mechanical properties of MCGs. Results: Experimental studies are conducted to investigate the relationship between biting force and crushing/shearing and understand chewing efficiency and effective mastication. This is with respect to mechanochemistry and power stroke for disrupting mechanical bonds releasing the active pharmaceutical ingredients (APIs) of MCGs. The manuscript discusses the effect and the critical role that jaw physiology, dental morphology, the Bennett angle of mandible (BA) and the Frankfort-mandibular plane angle (FMA) on two-bite test parameters when FMA = 0, 25 or 29.1 and BA = 0 or 8. Conclusions: The impact on other scientific fields is also explored. Full article

Background/Objectives: This study aimed to explore the functional implications of occlusal changes during clear aligner treatment (CAT) to (a) analyze occlusal changes throughout CAT and the extent of post-treatment occlusal recovery; (b) assess the relationship between post-treatment occlusion and masticatory performance; (c) investigate whether case complexity, facial biotype, and type of malocclusion influence occlusal adaptation and functional outcomes; and (d) evaluate the presence and progression of signs or symptoms of TMDs in patients undergoing CAT. Methods: This longitudinal cohort pilot study included 42 individuals who underwent CAT. Occlusion was evaluated at three timepoints: before treatment (T0), at treatment completion (T1), and three months after with night-only aligner use (T2). Masticatory performance was assessed using a two-colored chewing gum test analyzed through colorimetric software. TMD signs/symptoms were assessed using the Diagnostic Criteria for TMD [DC/TMD]. Statistical analysis used non-parametric tests. Results: A significant decrease in occlusal contact area was observed during active CAT [p = 0.016], which partially recovered at follow-up. Individuals with normal facial proportions (normodivergent) showed more anterior contacts at T1 compared to hyperdivergent individuals [p = 0.013]. Masticatory performance remained stable between T1 and T2 [p = 0.528]. A weak negative correlation was found between posterior contact number and performance score at T1 [r = −0.378, p < 0.05], suggesting that more contacts may be linked to better chewing. No TMD signs or symptoms were detected at any timepoint. Conclusions: Although CAT temporarily reduces occlusal contact area, it does not negatively impact chewing efficiency or trigger TMD symptoms. These findings support the functional safety of CAT when treatment is properly planned and monitored. Full article

Background: Dental implants enhance masticatory efficiency in edentulous patients, yet discrepancies exist between objective assessments and patient perceptions. This study evaluated masticatory efficiency before and after implant rehabilitation using the two-color mixing test (Hue-Check Gum^®) and Viewgum^® software Version 1.4. 32-bit, correlating objective data with patient-reported outcomes. Methods: In a prospective study of 30 patients receiving implant-supported prostheses, masticatory efficiency was assessed objectively (VOH values via Viewgum^®) and subjectively (10 cm VAS). Statistical analysis included Shapiro–Wilk, paired t-tests (VAS), and Wilcoxon tests (VOH). Correlation and regression analyses examined subjective–objective relationships. Results: Significant improvements occurred post-rehabilitation. VAS scores rose from 3.46 (95% CI: 2.54–4.39) to 7.29 (6.55–8.02; p < 0.001). VOH values decreased from 0.462 (0.426–0.497) to 0.438 (0.403–0.473; p = 0.001), confirming better chewing performance. No correlation was found between VAS and VOH, pre- (p > 0.346) or post-treatment (p > 0.980). Conclusion: Implant rehabilitation improves masticatory function objectively and subjectively. However, the lack of correlation underscores the need for dual assessment in clinical practice. Future studies should explore factors influencing satisfaction and performance to optimize outcomes. Full article

Introduction: Chewing gum is a widespread, seemingly mundane behaviour that has been linked to diverse benefits such as improved cognitive performance, reduced stress, and enhanced alertness. While animal and human research indicate that mastication engages extensive sensorimotor networks and may also modulate higher-order cognitive and emotional processes, questions remain about the specific neural mechanisms involved. This review combines findings from neuroimaging studies—including fMRI, fNIRS, and EEG—that investigate how chewing gum alters brain activity in humans. Methods: Using a targeted search strategy, we screened the major databases (PubMed/Medline, Scopus, ResearchGate, Google Scholar, and Cochrane) from January 1980 to March 2025 for clinical studies published in English. Eligible studies explicitly measured brain activity during gum chewing using EEG, fNIRS, or fMRI. Results: After a title/abstract screening and a full-text review, thirty-two studies met the inclusion criteria for this review: 15 utilising fMRI, 10 using fNIRS, 2 using both fNIRS and EEG, and 5 employing EEG. Overall, the fMRI investigations consistently reported strong activation in bilateral motor and somatosensory cortices, the supplementary motor area, the insula, the cerebellum, and the thalamus, during gum chewing, with several studies also noting involvement of higher-order prefrontal and cingulate regions, particularly under stress conditions or when participants chewed flavoured gum. The fNIRS findings indicated that chewing gum increased oxygenated haemoglobin in the prefrontal cortex, reflecting heightened cortical blood flow; these effects were often amplified when the gum was flavoured or when participants were exposed to stressful stimuli, suggesting that both sensory and emotional variables can influence chewing-related cortical responses. Finally, the EEG studies documented transient increases in alpha and beta wave power during gum chewing, particularly when flavoured gum was used, and reported short-lived enhancements in vigilance or alertness, which tended to subside soon after participants ceased chewing. Conclusions: Neuroimaging data indicate that chewing gum reliably engages broad sensorimotor circuits while also influencing regions tied to attention, stress regulation, and possibly memory. Although these effects are often short-lived, the range of outcomes—from changes in cortical oxygenation to shifts in EEG power—underscores chewing gum’s capacity to modulate brain function beyond simple oral motor control. However, at this time, the neural changes associated with gum chewing cannot be directly linked to the positive behavioural and functional outcomes observed in studies that measure these effects without the use of neuroimaging techniques. Future research should address longer-term impacts, refine methods to isolate flavour or stress variables, and explore potential therapeutic applications for mastication-based interventions. Full article

Objectives: This clinical study aimed to evaluate the effects of two different sugar-free chewing gums on bacterial plaque reduction and salivary pH modulation in pediatric patients. Methods: This study retrospectively analyzed data from 100 children aged between 7 and 14 years who had previously participated in an investigation on plaque control and salivary pH. The Plaque Control Record Index (PCR) had been assessed in all participants using a plaque-disclosing agent, and salivary pH had been measured with a litmus test. The children had been randomly assigned into two groups: 50 had chewed a xylitol-containing gum, while the remaining 50 had chewed a maltitol-containing gum for five minutes. PCR and salivary pH values recorded immediately after chewing were reviewed for analysis. Results: Both chewing gums significantly reduced Plaque Control Record (PCR) values on dental surfaces (p < 0.001), indicating a statistically significant difference between pre- and post-treatment values. Salivary pH increased in both groups, suggesting a buffering effect associated with gum chewing. While the maltitol gum also reduced plaque accumulation, it showed greater variability in efficacy compared to the xylitol gum. No statistically significant differences were observed between the two gums in terms of salivary pH modulation. Conclusions: The findings highlight the beneficial effects of sugar-free chewing gums in reducing bacterial plaque and increasing salivary pH. These effects appear to be independent of the specific type of gum used, supporting their potential role as an adjunctive measure in oral hygiene maintenance. Full article

Background: Caffeine has become the psychostimulant with the highest use worldwide by different segments of the population. This is mainly due to the wide variety of benefits it offers in different contexts of use. It is available in various forms, with caffeine chewing gum recently generating great interest due to its characteristics and absorption time. Methods: A placebo-controlled study was conducted in which 20 healthy university students were exposed to three different conditions (single dose, partial dose, and placebo). The intervention consisted of a dual task in which heart rate, perceived exertion, and reaction time were monitored using the Stroop test and choice reaction time test while participants performed two blocks of cycloergometer exercise. Results: A t-test comparison between blocks showed differences in the Stroop test under all conditions, with the single dose having the best performance (Gr.A p < 0.001; Gr.B p < 0.029; Gr.C p < 0.009). The single dose group also showed favorable results for the HR/RPE ratio (p < 0.044) and an increase in the rate of perceived exertion (p < 0.006). No changes in reaction time were observed under any condition of the choice reaction time test. Conclusions: These results suggest that caffeine supplementation has positive effects on variables related to psychophysiological performance during a dual task. A single dose showed the best results in this study; however, longer intervention designs could be considered in the future to see the effect of partial doses of caffeine over time. Full article

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing the risk of choking and aspiration. This study aimed to develop a texturally modified soy protein gel that meets the Universal Design Food (UDF) standard, specifically for elderly individuals with dysphagia. To create soft-textured foods, the gel’s texture was modified using transglutaminase at varying concentrations (0.5%, 1.0%, and 2.0%, w/v) in combination with agar. The soy protein gel prepared with 0.5% transglutaminase exhibited the lowest hardness value (2.2 × 10³ N/m²) and was classified as Level 4 under the UDF standard, indicating that it requires no chewing and is easy to swallow, making it suitable for individuals with severe dysphagia. In contrast, the gel formulated with 2.0% transglutaminase and 0.5% agar had the highest hardness value (3.29 × 10⁴ N/m²) and was classified as Level 2, meaning it can be easily mashed with the gums, making it appropriate for individuals with moderate dysphagia. Structural analyses revealed that modifying with transglutaminase altered the protein’s secondary structure by reducing the content of α-helixes and β-sheets while increasing β-turns, potentially enhancing gel network flexibility. These findings suggest that the combined use of transglutaminase and agar effectively modifies soy protein gel texture to meet the dietary needs of elderly individuals with dysphagia. This approach shows promise for the food industry by providing safer and more diverse food options for aging populations facing dysphagia. Full article

Background: Periodontal disease is a multifactorial infectious pathology that affects dental supporting tissues, impacting the health and quality of life of patients. Assessing chewing efficiency before and after periodontal therapy is crucial to better understand its impact on the quality of life of periodontal patients. Thus, the aim of this case series study was to determine whether basic periodontal therapy improves masticatory ability and efficiency in patients with mild to moderate periodontitis. Methods: A prospective, longitudinal, case series study was carried out in 42 periodontal patients treated at the University Odontology Clinic. Masticatory efficiency before and after basic periodontal treatment was assessed using both objective (HueCheck Gum test) and subjective (Quality of Masticatory Function Questionnaire: QMFQ) methods. Results: Significant improvements (p = 0.0001) were observed in periodontal variables such as hygiene index (HI), probing depth (PD), and clinical attachment level (CAL), as well as in the initial and final QMFQ total score (p = 0.045). In addition, significant differences were found in post-treatment QMFQ scores related to parafunctional habits (p = 0.046) and facial patterns, especially in meat consumption (p = 0.042) fruit and vegetable consumption (p = 0.007, p = 0.044). The initial mean HueCheck Gum test values were 0.59 ± 0.09 and the final values were 0.61 ± 0.11. These differences were not statistically significant. Conclusions: Basic periodontal treatment does not objectively improve the masticatory efficiency of patients with mild–moderate periodontitis, evaluated by means of the test of mixing two chewing gums, but it does offer subjective improvements. Full article

Probiotics are increasingly used to promote oral health, with Lacticaseibacillus rhamnosus demonstrating proven effectiveness. Additionally, Heyndrickxia coagulans shows promising potential in this field. Chewing gum has recently been proposed as an innovative delivery method for probiotics. This study aimed to evaluate the kinetics in saliva of Heyndrickxia coagulans SNZ1969^® and Lacticaseibacillus rhamnosus GG in microencapsulated and non-microencapsulated forms (LGG^®) following their administration via sugar-free chewing gums. A randomized cross-over trial was conducted involving 10 volunteers. Participants chewed gums containing one of the probiotic strains for 10 min. Saliva samples were collected at baseline (T₀) and six subsequent time points over 2 h (T₁–T₆). Colony-forming units (CFUs) were identified and quantified. The Tukey’s range test was applied to make pairwise comparisons between different probiotics at every time point, between different time points of the same probiotic, and between the area under the curve describing the kinetics of different probiotics in saliva. At T₁, all probiotics exhibited peak counts, followed by a gradual decline until T₆. H. coagulans SNZ1969^® achieved the highest counts at T₁, T₂, and T₃ (mean log₁₀ CFU/mL: 6.1 ± 0.5; 5.8 ± 0.5; 5.6 ± 0.5, respectively), while the non-microencapsulated form of LGG^® peaked at T₄, T₅, and T₆ (mean log₁₀ CFU/mL: 4.0 ± 0.7; 3.8 ± 0.9; 3.3 ± 1.3, respectively). The participants reported no adverse effects. Probiotics were detectable in saliva up to 2 h post-administration via chewing gum, indicating its suitability as a delivery vehicle. However, significant variability was observed among participants. Full article

Background/Objectives: Artificial sweeteners (ASs) are food additives used to impart sweetness to various food products. Common sweeteners used individually or in combination include acesulfame-K, aspartame, cyclamate, saccharin, sucralose, and neotame. While traditionally considered harmless, emerging research suggest potential health implications. This study aims to analyze commonly consumed food products in Croatia for ASs presence, quantify four ASs, and estimate daily intake of ASs. Additionally, product labeling was assessed for compliance with Regulation 1169/2011 on food information to consumers. Methods: This study assessed the presence of acesulfame-K, aspartame, cyclamate, and saccharin dihydrate in 121 frequently consumed food products from the Croatian market using a high-performance liquid chromatography method. Based on obtained concentrations, data from a parallel consumption study, and existing literature on acceptable daily intake (ADI), we assessed exposure to ASs. Results: ASs were found in a substantial proportion of analyzed products, with multiple sweeteners often present in a single product. Specifically, ASs were detected in 74% of carbonated drinks, 54% of fruit juices, 86% of energy drinks, 70% of high-protein milk products, and 66% of chewing gums. Hypothetical consumption scenarios demonstrated that children, due to their low body mass, are at the highest risk of exceeding ADI values. Conclusions: The widespread presence of ASs in food products raises concerns about excessive intake, particularly among children who frequently consume soft drinks, instant beverages, and protein drinks. These findings highlight the need for further research into cumulative ASs exposure and its potential health effects, as well as the importance of public health strategies to regulate ASs consumption. Full article