These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Force encoding by human periodontal mechanoreceptors during mastication.
    Author: Trulsson M.
    Journal: Arch Oral Biol; 2007 Apr; 52(4):357-60. PubMed ID: 17097045.
    Abstract:
    This overview summarises current knowledge on the force-encoding properties of periodontal mechanoreceptors supplying the human postcanine teeth and describe their signalling during chewing. Microneurographic experiments reveal that these receptors adapt slowly to maintained tooth loads. Similar to periodontal receptors at anterior teeth, about half respond to forces applied to more than one tooth and their receptive fields are broadly tuned to direction of force application. However, population analyses demonstrate that periodontal receptors supplying anterior and posterior teeth differ in their capacity to signal horizontal and vertical forces, respectively. Most periodontal receptors exhibit a strongly curved relationship between discharge rate and force amplitude, featuring the highest sensitivity to changes in force at forces below 1N for anterior teeth and 4N for posterior teeth. Also the dynamic sensitivity is markedly reduced at high forces. According to a quantitative model of responses in periodontal receptors based on these data, most receptors efficiently encode food contact during chewing, but due to the marked saturation tendencies at higher forces these receptors poorly encode the magnitude of the strong chewing forces and the force changes occurring at these high loads. Information provided by periodontal receptors is critical for the specification of manipulative forces used when food is positioned between the teeth and prepared for chewing. When the strong chewing forces are applied to crush the food, the receptors signal functionally important information about the mechanical properties of food as well as the spatial contact patterns between the food and the dentition.
    [Abstract] [Full Text] [Related] [New Search]