Application of numerical simulation studies to determine dynamic loads acting on the human masticatory system during unilateral chewing of selected foods.

Introduction: This paper presents its kinematic-dynamic computational model (3D) used for numerical simulations of the unilateral chewing of selected foods. The model consists of two temporomandibular joints, a mandible, and mandibular elevator muscles (the masseter, medial pterygoid, and temporalis muscles). The model load is the food characteristic (i), in the form of the function Fi = f(Δhi)-force (Fi) vs change in specimen height (Δhi). Functions were developed based on experimental tests in which five food products were tested (60 specimens per product). Methods: The numerical calculations aimed to determine: dynamic muscle patterns, maximum muscle force, total muscle contraction, muscle contraction corresponding to maximum force, muscle stiffness and intrinsic strength. The values of the parameters above were determined according to the mechanical properties of the food and according to the working and non-working sides. Results and Discussion: Based on the numerical simulations carried out, it can be concluded that: (1) muscle force patterns and maximum muscle forces depend on the food and, in addition, the values of maximum muscle forces on the non-working side are 14% lower than on the working side, irrespective of the muscle and the food; (2) the value of total muscle contraction on the working side is 17% lower than on the non-working side; (3) total muscle contraction depends on the initial height of the food; (4) muscle stiffness and intrinsic strength depend on the texture of the food, the muscle and the side analysed, i.e., the working and non-working sides.

A Biomechanical Analysis of Muscle Force Changes After Bilateral Sagittal Split Osteotomy.

A basic procedure affecting maxillofacial geometry is the bilateral sagittal split osteotomy. During the surgery, the bony segments are placed in a new position that provides the correct occlusion. Changes in the geometry of the mandible will affect the surrounding structures and will have a significant impact on the functioning of the masticatory system. As a result of the displacement of the bone segment, the biomechanical conditions change, i.e., the load and the position of the muscles. The primary aim of this study was to determine the changes in the values of the muscular forces caused by mandible geometry alteration. The study considered the translation and rotation of the distal segment, as well as rotations of the proximal segments in three axes. Calculations were performed for the unilateral, static loading of a model based on rigid body mechanics. Muscles were modeled as spring elements, and a novel approach was used to determine muscle stiffness. In addition, an attempt was made, based on the results obtained for single displacements separately, to determine the changes in muscle forces for geometries with complex displacements. Based on the analysis of the results, it was shown that changes in the geometry of the mandibular bone associated with the bilateral sagittal split osteotomy will have a significant effect on the values of the masticatory muscle forces. Displacement of the distal segment has the greatest effect from -21.69 to 26.11%, while the proximal segment rotations affected muscle force values to a less extent, rarely exceeding 1%. For Yaw and Pitch rotations, the opposite effect of changes within one muscle is noticed. Changes in muscle forces for complex geometry changes can be determined with a high degree of accuracy by the appropriate summation of results obtained for simple cases.

Changes in muscle length and orientation after orthognathic surgeries using a bilateral sagittal split osteotomy as an example.

PURPOSE: The aim of the present study was to analyze the changes in the angular positions and lengths of the mandibular elevator muscles due to the displacement of bone segments after bilateral sagittal split osteotomy. Additionally, the impact of changes in mandibular geometry on the values of occlusal forces and mandibular condyle loading was considered. The combined geometric and force analysis makes a valuable contribution to the operating conditions of the system affected by the changes. METHODS: The considerations were based on elementary principles of analytical geometry and the analysis was performed for two craniofacial geometries. RESULTS: For the rotation of the proximal segment, the greatest differences in angular position concern the masseter muscle during roll rotation (11.7°). Significant changes in muscle length occurred during pitch rotation and amounted to 3.7 mm. Translation of the distal segment by 10 mm changed the angle of the pterygoid muscle by 30.2° in the coronal plane and 18.7° in the sagittal plane, simultaneously changing its direction to that of the opposite. Posterior translation (10 mm) caused an elongation of the muscle by 4.7 mm and anterior translation caused a shortening by 2.6 mm. For the mandible with elongated geometry, lower values of occlusion forces and increased reaction forces in the condyle were observed. CONCLUSIONS: The analysis revealed significant changes in the orientation and length of the masticatory muscles, and thus, their potential impact on the functioning conditions of the masticatory system.

Effect of foods on selected dynamic parameters of mandibular elevator muscles during symmetric incisal biting.

The paper focuses on research that enables the relationship between food and selected mechanical parameters do be determined. The main aim of the study was to designate, depending on the food: (1) the work of a single muscle (i.e. masseter, medial pterygoid, temporalis), and (2) the energy balance of mandibular elevator muscles based on the dynamic patterns of muscles. In turn, the indirect goal was to determine: (1) the muscle contraction, and (2) the average muscle contraction velocity based on the specified kinematic parameters, i.e. incisal biting velocity and incisal biting time. A hybrid model, consisting of a phenomenological model of the masticatory system and a behavioural model of incisal biting, was used in the calculations. The phenomenological model was based on an anatomically and physiologically normal mandible and healthy muscles, while the behavioural model was represented by the dynamic patterns of food. Calculations showed that muscle force is an important, but not the only, parameter that enables the quantitative and qualitative assessment of the functioning of the mandibular elevator muscles during symmetric incisal biting. Based on the obtained results, it can be stated that the dynamic patterns of muscles are a very important parameter, because on their basis, among others, muscle contraction, contraction time, work, and energy can be determined. The conducted calculations and analyses showed that the above-mentioned parameters depend on the mechanical properties of food (the dynamic patterns of food).

Modelling of the forces acting on the human stomatognathic system during dynamic symmetric incisal biting of foodstuffs.

A major stage in the preparation of a computational model of the human stomatognathic system is the determination of the values of the forces for the adopted loading configuration. In physiological conditions, food is a factor having a significant effect on the values of the loads acting on the stomatognathic system. Considering that the act of mastication is a complex process, this research undertook to determine the forces (bite forces, muscular forces and temporomandibular joint reaction forces) acting on the stomatognathic system during the dynamic symmetric incisal biting of selected foodstuffs. The investigations were divided into two stages: (1) experimental tests and (2) numerical simulations. In the first stage, classic force-displacement characteristic curves (Fi-Δh) were determined for the food while in the second stage, the curves were used as a dynamic stomatognathic system model load function. One of the most important results of this research is that the food characteristic in the form of a force-displacement function has been shown to have a significant effect not only on the values of the muscular forces and the temporomandibular joint reaction forces, but also on their curves during the dynamic loading of the stomatognathic system. The analysis of the results indicates that Fi-Δh has an effect on not only the (active and passive) forces, but also on other parameters, such as stress, deformation, displacement, and probably the rigidity of the muscles.

Effect of foodstuff on muscle forces during biting off.

PURPOSE: The subject of this research is the human stomatognathic system and the process of biting off various foodstuffs. METHODS: The research was divided into two stages - an experimental stage and a computational stage. In the first stage, tests were carried out to determine the force-displacement characteristics for the biting off food. For this purpose five different foodstuffs were tested in a testing machine and their strength characteristics were determined. The aim of the second stage was to build a computational model of the human cranium-mandible system and to run simulations of the process of biting off food in order to determine the muscular forces as a function of the food. A kinematic scheme was developed on the basis of a survey of the literature on the subject and used to create a computational model of the human stomatognathic system by means of dynamic analysis software (LMS DADS). Only the masseter muscle, the temporal muscle and the medial pterygoid muscle were taken into account - the lateral pterygoid muscle was left out. RESULTS: The simulations yielded the basic kinematic and dynamic parameters characterizing the muscles. CONCLUSIONS: Summing up, weaker occlusion forces are needed to bite off today's foodstuffs than the forces which the mastication muscles are capable of generating. Determined in the article the general equations will enable identification of the muscular forces acting on the mandible during biting off, performing basic strength calculations, and will also give an answer to which of the products the patient after a surgical procedure will be able to consume.

Application of holographic interferometry and speckle photography in the evaluation of mandible stabilization techniques.

Application of the holographic interferometry and speckle photography in the primary stability determination of a mandible undergoing the bilateral sagittal split osteotomy (BSSO) is described. Measurements were carried out on Synbone models of human mandibles representing three different techniques of stabilisation. The maximum value criterion of the cut edge displacement components was used for the evaluation of the devices applied (miniplates and bicortical screws). A hybrid technique (miniplate with bicortical screw) of the mandible stabilisation is proposed.