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Chin cup装置の長期(5年間)使用による下顎骨形態の変化
Get PDFapplication/pdfThe aim of this clinical study was to investigate the immediate and long-term effects of prolonged use (5 years) of a chin cup appliance in subjects with dolichofacial Class III mandible. We studied 36 female subjects with severe Skeletal Class III associated and large gonial angle who were selected from the medical records of a private clinic. At posttreatment (T1, duration: 65 months), Ar-Me and Wits appraisal (p<0.01) cephalometric parameters were significantly different between patients and controls. Furthermore, the Go-Me parameter in treated subjects was longer than that of controls at T0 but became significantly shorter at T1 (p<0.01). Our results indicate that long-term use of chin cup appliance (5 years) is effective in subjects with severe Skeletal Class III abnormalities.journal articl
チタン鋳造床の精度について
Get PDFapplication/pdfThe purpose of this study was to investigate the casting accuracy of a titanium cast denture base made using the SELECAST system. Two different duplicating impression materials (silicon rubber and agar) were prepared and casting was performed five times under each condition. The results were as follows: 1. In titanium cast denture bases degradation of the surface smoothness of castings, such as, clinging between casting and investment and rough casting was not found. 2. No difference was found in the fitness of titanium cast denture bases made from silicon rubber and agar duplicating impression materials. 3. No difference was observed in the fitness between titanium and cobalt-chromium alloy cast denture bases. 4. The titanium cast denture base produced with the SELECAST system can be clinically used.journal articl
骨形成因子により誘導される類軟骨性骨化の病理学的検討
Get PDFapplication/pdfPreviously, we reported that BMP-induced heterotopic osteogenesis was thought to belong the third ossification mode, as described by Yasui et al. We reported that transchondroid bone formation and that BMP-induced heterotopic bone was "chondroid bone," a tissue intermediate between cartilage and bone, by histochemical examinations. Therefore, we have investigated the characteristics of BMP-induced heterotopic transchondroid bone formation using histochemical and immunohistochemical techniques, especially the localization of typical matrix proteins of cartilage and bone: collagen type I and type II antibodies. We found that both collagen peptides were detected in the matrix of "chondroid bone" in the early phase of BMP-induced heterotopic transchondroid bone formation. Therefore, we believe that the third ossification mode, "transchondriod bone formation", was chiefly displayed in the BMP-induced heterotopic osteogenesis.journal articl
哺乳動物における味覚の情報変換機序
Get PDFapplication/pdfThis review describes the recent progress in the understanding of mammalian taste transduction mechanisms. Electrophysiological and biochemical studies have shown that taste cells use a variety of mechanisms for transducing taste stimuli into neural signals. i) A salty taste is transduced by an influx of Na^+ or some other alkali metal ions either through amiloride-sensitive Na^+ channels in the apical membranes of taste cells or through other Na^+ channels in the basolateral plasma membranes. ii) A sour taste is partly transduced by an influx of H^+ through the same amiloride-sensitive Na^+ channels as used for salty taste transduction and by other unknown mechanisms, which may involve unidentified H^+-gated cation channels. iii) A bitter taste is transduced by the binding of bitter substances to specific receptors on the taste cell membranes, which are coupled to second messenger-producing systems. One of the second messengers involved is inositol 1, 4, 5-trisphosphate (IP_3); others may be cyclic AMP and/or cyclic GMP. iv) A sweet taste is transduced, like the bitter taste, by the binding of sweet substances to the receptors coupled to systems producing second messengers such as cyclic AMP (or cyclic GMP) and IP_3. In some animals, sweet stimuli may cause an influx of external Na^+ by opening amiloride-sen-sitive Na^+ channels. A taste tissue-specific G protein α-subunit, α-gustducin, is believed to be involved in the transduction of both bitter and sweet tastes, the mechanism of which is yet to be elucidated. Bitter or sweet tasting amphiphilic molecules may penetrate taste cells and affect taste transduction systems directly from inside the cells. v) The transduction mechanism of 'umami' taste is not yet well understood, but a novel taste tissue-specific metabotropic glutamate receptor, mGluR4, is assumed to be working as a receptor for the taste of glutamate.journal articl
