Évaluation de la rétention de différentes attaches unitaires à pression pour le traitement de l'édentation complète : une étude in vitro

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Temporomandibular joint pain: a critical role for Trpv4 in the trigeminal ganglion.

Temporomandibular joint disorder (TMJD) is known for its mastication-associated pain. TMJD is medically relevant because of its prevalence, severity, chronicity, the therapy-refractoriness of its pain, and its largely elusive pathogenesis. Against this background, we sought to investigate the pathogenetic contributions of the calcium-permeable TRPV4 ion channel, robustly expressed in the trigeminal ganglion sensory neurons, to TMJ inflammation and pain behavior. We demonstrate here that TRPV4 is critical for TMJ-inflammation-evoked pain behavior in mice and that trigeminal ganglion pronociceptive changes are TRPV4-dependent. As a quantitative metric, bite force was recorded as evidence of masticatory sensitization, in keeping with human translational studies. In Trpv4(-/-) mice with TMJ inflammation, attenuation of bite force was significantly less than in wildtype (WT) mice. Similar effects were seen with systemic application of a specific TRPV4 inhibitor. TMJ inflammation and mandibular bony changes were apparent after injections of complete Freund adjuvant but were remarkably independent of the Trpv4 genotype. It was intriguing that, as a result of TMJ inflammation, WT mice exhibited significant upregulation of TRPV4 and phosphorylated extracellular-signal-regulated kinase (ERK) in TMJ-innervating trigeminal sensory neurons, which were absent in Trpv4(-/-) mice. Mice with genetically-impaired MEK/ERK phosphorylation in neurons showed resistance to reduction of bite force similar to that of Trpv4(-/-) mice. Thus, TRPV4 is necessary for masticatory sensitization in TMJ inflammation and probably functions upstream of MEK/ERK phosphorylation in trigeminal ganglion sensory neurons in vivo. TRPV4 therefore represents a novel pronociceptive target in TMJ inflammation and should be considered a target of interest in human TMJD.

Caractérisation d'une nouvelle population d'interneurones situés au sein du noyau moteur du trijumeau

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Étude électrophysiologique, pharmacologique et anatomique des mécanismes impliqués dans la modulation de l'excitabilité des afférences fusoriales du noyau mésencéphalique du trijumeau

Thèse numérisée par la Direction des bibliothèques de l'Université de Montréal.

Évaluation de la rétention de différentes attaches unitaires à pression pour le traitement de l'édentation complète : une étude in vitro

Mémoire numérisé par la Direction des bibliothèques de l'Université de Montréal.

Understanding the impact of different cheese-making strategies on Mozzarella cheese properties

Le fromage Mozzarella entre dans la composition de plusieurs mets populaires d’Amérique du Nord. L’aptitude de ce fromage à être râpé et ses propriétés caractéristiques de cuisson en font un ingrédient idéal. Ces qualités sont attribuées principalement aux propriétés physiques particulières de ce fromage sous certaines conditions de cisaillement et de température. Le but de ce projet était d’évaluer l’impact de différentes stratégies couramment mises en oeuvre dans l’industrie fromagère sur la composition, la microstructure et les propriétés physiques du fromage. Diverses stratégies ont été étudiées : les conditions de filage du caillé lors du procédé de « pasta filata », l’addition de protéines sériques dénaturées, le contrôle de la minéralisation et le vieillissement du fromage. Les résultats ont démontré que le contrôle de l’intensité mécanique et thermique fournie lors du filage permettait respectivement de réduire les pertes de solides et d’améliorer la répartition de la phase aqueuse dans la matrice fromagère. L’aptitude au râpage du fromage peut être optimisée en combinant l’utilisation de plusieurs stratégies dont la réduction du calcium colloïdal, un temps de vieillissement adéquat et un râpage à basse température. Par ailleurs, des changements aux facteurs mentionnés précédemment sont apportés lors de l’ajout de protéines sériques dénaturées, ces dernières ayant un impact sur la composition et la structure du fromage. Des modèles prédictifs de l’aptitude au râpage ont été développés en sélectionnant uniquement les descripteurs de composition et de texture pertinents. La perception sensorielle du fromage cuit sur pizza et les propriétés physiques du fromage fondu ont été considérablement influencées par l’évolution physico-chimique du fromage au cours du vieillissement. L’utilisation d’une nouvelle approche pour la caractérisation des propriétés rhéologiques du fromage fondu sous fortes contraintes a permis d’établir de bonnes relations avec les descripteurs sensoriels de texture. Ce travail a permis de valider l’hypothèse que l’utilisation d’une ou plusieurs stratégies simples et accessibles pouvait être mise de l’avant afin d’optimiser les propriétés physiques du fromage Mozzarella. Cela contribue à une meilleure compréhension des facteurs pouvant être contrôlés afin de développer des fromages avec des attributs spécifiques, lorsqu’utilisés comme ingrédient.

Tooth Mobility, Periodontal Ligament Space, and the Alveolus During Periodontal Health, Disease, and Disuse

Thesis (Ph.D.)--University of Washington, 2016-07

Tração de caninos superiores inclusos

Hoje em dia o médico dentista depara-se frequentemente com situações de inclusão canina. Sendo o canino um dente fundamental para o desenvolvimento harmonioso da estética dentária, facial e da função mastigatória, torna-se importante estudar abordagens que solucionem esta condição. Várias abordagens multidisciplinares têm sido desenvolvidas com recurso à Ortodontia, Cirurgia, Periodontia e Dentisteria. O objetivo desta revisão bibliográfica é o estudo e comparação de duas técnicas cirúrgicas de exposição de caninos inclusos maxilares: técnica aberta e técnica fechada. A técnica aberta consiste na exposição do canino, isolamento da área cirúrgica recorrendo a um cimento periodontal e posterior instalação de um acessório com vista à tração ortodôntica. Na técnica fechada a exposição cirúrgica e a instalação do acessório de tração são executados na mesma consulta, procedendo-se de seguida ao fecho e sutura do retalho. A escolha da técnica tem por base critérios como a localização vestíbulo-palatina, a quantidade de gengiva aderida presente na área de inclusão, posição mésio-distal e vertical da coroa do canino. Existe controvérsia entre os autores no que toca à escolha da técnica cirúrgica a utilizar. Nesse sentido são expostas as vantagens, desvantagens, indicações e protocolos de cada técnica, de modo a obter um melhor entendimento do tema. Existem também diversas opções em relação à escolha do dispositivo de tração ortodôntica a utilizar. Na década de 60 começou por se utilizar a técnica do laço de fio de aço, no entanto a manifestação de problemas periodontais decorrentes da sua utilização, bem como a evolução dos sistemas adesivos levaram ao desenvolvimento de acessórios de colagem direta e o uso de correntes metálicas.

Modification of aftertaste with a menthol mouthwash reduces food wanting, liking, and ad libitum intake of potato crisps

This research investigated the effect of modifying the aftertaste of potato crisps on (1) temporal sensory perception and (2) appetite using three mouthwash conditions (no mouthwash, a water mouthwash, and a menthol mouthwash). For the sensory study, 17 screened female subjects were trained on the Temporal Dominance of Sensations (TDS) methodology. Subjects undertook TDS to monitor all sensory attributes during the mastication of a 2 g crisp until swallowing (at 20s), then conducted the mouthwash, and then continued the TDS task to monitor aftertaste until 90s. For the appetite study, 36 subjects (18 male, 18 female) completed 100 mm Visual Analogue Scales (VAS) for desire, liking, hunger, and thirst, followed by an ad libitum eating task. For the VAS scales testing, subjects chewed and swallowed a 2 g crisp, and then immediately conducted the mouthwash before completing the VAS scales. For the ad libitum task, subjects were given 12 min to consume as many crisps as they desired on a plate (up to 50 g). Every three minutes they were required to conduct a mouthwash. TDS results showed that in comparison with no mouthwash, the water mouthwash significantly reduced aftertaste attributes such as savoury, salty, and fatty mouthcoating, and the menthol mouthwash significantly increased aftertaste attributes of cooling, minty, and tingly. The water mouthwash did not influence desire and liking of crisps, or hunger and thirst. The water mouthwash did not influence ad libitum intake of the crisps over a 12 min period. The menthol mouthwash significantly reduced desire and liking of the crisps, as well as hunger and thirst. Furthermore, the menthol mouthwash significantly reduced ad libitum crisp intake by 29% over the 12 min period.

Avaliação do comportamento ingestivo utilizando eletromiografia de superfície do músculo masseter

Physiologists and animal scientists try to understand the relationship between ruminants and their environment. The knowledge about feeding behavior of these animals is the key to maximize the production of meat and milk and their derivatives and ensure animal welfare. Within the area called precision farming, one of the goals is to find a model that describes animal nutrition. Existing methods for determining the consumption and ingestive patterns are often time-consuming and imprecise. Therefore, an accurate and less laborious method may be relevant for feeding behaviour recognition. Surface electromyography (sEMG) is able to provide information of muscle activity. Through sEMG of the muscles of mastication, coupled with instrumentation techniques, signal processing and data classification, it is possible to extract the variables of interest that describe chewing activity. This work presents a new method for chewing pattern evaluation, feed intake prediction and for the determination of rumination, food and daily rest time through ruminant animals masseter muscle sEMG signals. Short-term evaluation results are shown and discussed, evidencing employed methods viability.