2026/08/09 更新

写真a

ササ　アンナ
笹　杏奈
SASA Anna
所属
教育研究院 医歯学系 歯学系列(歯) 助教
歯学部 歯学科 助教
医歯保健学研究科 医歯学専攻 助教
職名
助教
外部リンク

代表的な業績

学位

  • 学士（言語聴覚療法） （ 2015年3月   北海道医療大学 ）

研究キーワード

  • モーションキャプチャー, VICON

  • 言語聴覚障害

  • 咀嚼

  • 嚥下障害

研究分野

  • ライフサイエンス / リハビリテーション科学  / 嚥下障害

経歴（researchmap）

  • 新潟大学大学院医歯学総合研究科   摂食嚥下リハビリテーション学分野   助教

    2024年4月 - 現在

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  • 新潟大学大学院医歯学総合研究科   摂食嚥下リハビリテーション学分野   非常勤研究員

    2022年4月 - 2024年3月

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  • 新潟大学大学院医歯学総合研究科   摂食嚥下リハビリテーション学分野   特任助手

    2017年1月 - 2022年3月

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  • 公益社団法人 北海道勤労者医療協会 勤医協中央病院   リハビリテーション部   言語聴覚士

    2015年4月 - 2016年12月

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経歴

  • 新潟大学   教育研究院 医歯学系 歯学系列(歯）   助教

    2026年5月 - 現在

  • 新潟大学   医歯学総合研究科 口腔生命科学専攻 摂食環境制御学   助教

    2026年5月 - 現在

  • 新潟大学   教育研究院 医歯学系 歯学系列   助教

    2024年4月 - 現在

  • 新潟大学   医歯学総合研究科 口腔生命科学専攻 摂食環境制御学   助教

    2024年4月 - 現在

  • 新潟大学   医歯学総合研究科   特任助手

    2020年5月 - 2022年3月

  • 新潟大学   教育研究院 医歯学系   特任助手

    2020年5月 - 2022年3月

  • 新潟大学   医歯学総合研究科   特任助手

    2019年4月 - 2020年3月

  • 新潟大学   医歯学総合研究科   特任助手

    2017年1月 - 2019年3月

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学歴

  • 北海道医療大学   心理科学部   言語聴覚療法学科

    2010年4月 - 2015年3月

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    国名： 日本国

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  • 新潟大学   大学院医歯学総合研究科   口腔生命科学専攻

    2018年4月

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    国名： 日本国

    備考： 摂食嚥下リハビリテーション学分野

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論文

  • Swallowing dynamics of burdock treated with a chelating agent in patients with dysphagia. 国際誌

    Kazuya Maekawa, Takanori Tsujimura, Anna Sasa, Yuto Ochiai, Haruka Sakai, Taku Suzuki, Jin Magara, Ryuichi Inoue, Kana Umetani, Makoto Inoue

    Scientific reports   2026年5月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    Food modification is a common approach for patients with dysphagia. Treating vegetables with a chelating agent adjusts the hardness of food without altering its visual appearance. The current study aimed to evaluate the swallowing dynamics of burdock treated with a chelating agent (Chelate) compared with texture-modified soft burdock (SoB) and hard burdock (HaB) products in patients with dysphagia. Additionally, we investigated saliva secretion and physical properties of foods after chewing in healthy participants. We examined a total of 141 patients and 10 healthy participants. Swallowing function of patients was evaluated using videoendoscopy. In patients, Chelate left less pharyngeal residue compared with SoB and HaB, whereas the initiation and movement of swallowing, swallowing safety, and oral residue did not differ among the three foods. In healthy participants, the stimulated saliva volume during chewing for Chelate was higher than that for SoB, and was equivalent to that for HaB. The bolus properties of Chelate after chewing exhibited higher water content than other foods. Chelate had lower cohesiveness than SoB and tended to be softer than HaB. We speculate that Chelate shows better efficacy of swallowing in patients with dysphagia because of saliva secretion and physical properties of the food bolus after chewing.

    DOI： 10.1038/s41598-026-53300-1

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  • Effect of Hyposalivation on Fish Cake Mastication in Healthy Individuals. 国際誌

    Chisato Aizawa, Reiko Ita, Yuto Ochiai, Anna Sasa, Namon Phetnin, Yoko Kawana, Kazuhiro Ono, Natsuka Takada, Takanori Tsujimura, Jin Magara, Makoto Inoue

    Food science & nutrition   14 ( 1 )   e71378   2026年1月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    During mastication, solid food is mixed with saliva to form a bolus. However, little is known about the effects of hyposalivation on mastication. The effects of hyposalivation on masticatory behavior were investigated using fish paste products. Healthy volunteers (n = 21) were instructed to eat two fish paste products (fish cakes and rolled omelets) in a natural manner. These foods are elastic with high water content. Electromyographic activity was recorded in the masseter, suprahyoid, and infrahyoid muscles during mastication before and after atropine administration, which reduced salivary flow. Masticatory dynamics, including electromyographic activity and masticatory cycle time, were compared between volunteers with and without hyposalivation, and among the early, middle, and late masticatory stages. Next, the volunteers (n = 19) were instructed to ingest the food in the same manner and then spit it out at the end of mastication. After atropine administration, spitting was repeated, and bolus properties, such as hardness, water content, and piece size, were compared between the conditions. Hyposalivation did not affect any fish cake sensory evaluation properties; however, masticatory duration for rolled omelet increased considerably. Furthermore, no significant differences were observed between volunteers with and without hyposalivation in terms of masticatory cycle time, muscle activity per cycle at each stage, bolus physical properties, and bolus water content. Owing to the high water content of fish paste products, such as fish cake or rolled omelet, hyposalivation may not substantially affect mastication of these products.

    DOI： 10.1002/fsn3.71378

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  • Effect of Hyposalivation on Masticatory Movements While Eating Several Crackers in Healthy Individuals. 国際誌

    Kazuki Ikeura, Yuto Ochiai, Anna Sasa, Kazuhiro Ono, Ryo Takei, Hideaki Washio, Hajime Takahashi, Jin Magara, Takanori Tsujimura, Makoto Inoue

    Journal of oral rehabilitation   52 ( 12 )   2401 - 2411   2025年12月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    BACKGROUND: Salivation is important during mastication for bolus formation. OBJECTIVES: This study aimed to examine the effect of reduced salivary flow on the mastication of crackers. METHODS: Twenty-one healthy adults were instructed to masticate three foods: rice crackers with (rice cracker 1) and without (rice cracker 2) fat and seasoning and wheat cracker with fat. Atropine sulphate (1 mg) was used to reduce salivary flow. RESULTS: Hyposalivation significantly extended the masticatory duration (p = 0.020) and masticatory cycle time (p = 0.002) for all test foods. The masticatory cycle time in the late stage significantly increased with hyposalivation of rice cracker 2 (p = 0.002) and wheat cracker (p < 0.001). Suprahyoid muscle activity per masticatory cycle significantly increased with hyposalivation for rice cracker 2 on both the masticatory (p = 0.017) and non-masticatory sides (p = 0.026). There were no differences in these values between the rice cracker 1 conditions. Stimulated salivary flow was the highest in rice cracker 1 (p = 0.002) among the foods. CONCLUSION: Taste stimulation can compensate for impaired mastication through the inhibition of salivary flow. Although the fat content can assist in the manipulation of the bolus, the manufacturing process or location of the fat content in the cracker should be considered.

    DOI： 10.1111/joor.70048

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  • Lingual pressure as a physiological indicator for dysphagia in amyotrophic lateral sclerosis and multiple system atrophy. 国際誌

    Jin Magara, Taku Suzuki, Midori Yoshihara, Wakana Onuki, Anna Sasa, Takanori Tsujimura, Makoto Inoue

    Neurodegenerative disease management   1 - 10   2025年11月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    BACKGROUND: This study aimed to characterize lingual pressure (LP) and clarify its association with dysphagia in patients with amyotrophic lateral sclerosis (ALS) and multiple system atrophy (MSA). METHODS: We examined 52 patients with ALS (Spinal-onset, 39; bulbar-onset, 13) and 36 patients with MSA (MSA-C, 26; MSA-P, 10). LP was measured using a balloon-type instrument during isometric contractions. Maximum LP (MLP) and 80% endurance of LP (ELP; duration above 80% of MLP during 7 seconds) were analyzed against videofluoroscopic findings of dysphagia. RESULTS: Both parameters significantly correlated with food intake scales, especially in ALS. Liquid aspiration was predicted in ALS with 80.8% accuracy (AUC = 0.794, p < 0.001) using MLP cutoff of 20.5 kPa, and in MSA with 75.0% accuracy (AUC = 0.786, p < 0.01) using an ELP cutoff of 1.68 second. Predictive accuracy improved in spinal-onset ALS and MSA-C. CONCLUSION: LP thus may represent a physiological indicator for dysphagia detection and management.

    DOI： 10.1080/17582024.2025.2580876

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  • The Instruction of Chewing Well Affects Masticatory Activity and Bolus Flow During Rice Chewing in Healthy Humans. 国際誌

    Akira Okubo, Takanori Tsujimura, Rumi Ueha, Taku Suzuki, Eri Takei, Anna Sasa, Yuhei Tsutsui, Yuta Nakajima, Jin Magara, Makoto Inoue

    Journal of oral rehabilitation   52 ( 10 )   1736 - 1745   2025年10月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    BACKGROUND: Chewing well (CW) is widely recommended for general health. OBJECTIVE: The study aimed to consider what healthy participants associated with the instruction of 'CW' and to investigate the effects of CW on masticatory activity and bolus flow during rice chewing. METHODS: Twenty-six healthy participants ate 8, 12 and 16 g of steamed rice with barium sulphate under the following two instructions: chewing freely and CW. We investigated the masticatory muscle activity by electromyography (EMG) and the bolus flow by videofluoroscopy. A paired t-test or Wilcoxon signed-rank test was used to analyse data. RESULTS: All participants associated the 'CW' instruction with 'chewing for a long time'. CW shortened the masseter (Mas) EMG burst duration per chewing cycle (p < 0.001). At 8 and 12 g, CW decreased the suprahyoid (Shy) EMG activity per chewing cycle (p < 0.05) and increased the ratio of valleculae and hypopharyngeal time (VHT) to chewing time (p < 0.01). CW increased the chewing rate in the VHT for 8 and 12 g (p < 0.05) and in the processing time for 16 g (p < 0.05) in the participants who reached the food bolus in the valleculae area during chewing. CONCLUSION: CW decreased the Mas activity during chewing at all volumes, while its effects on the Shy activity and bolus flow during chewing depended on the mouthful volume. CW increased the chewing rate in the final stage for the small and medium volumes, and in the early stage for the large volume.

    DOI： 10.1111/joor.14034

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  • Effect of carbonation and thickening on voluntary swallow in healthy humans. 国際誌

    Hajime Iwamori, Jin Magara, Wakana Onuki, Reiko Ita, Anna Sasa, Takanori Tsujimura, Makoto Inoue

    Journal of oral rehabilitation   2024年7月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    BACKGROUND: Liquid modification is a widely established strategy of treatment for patients with dysphagia. The modification of liquid particularly by thickening or carbonation is a common approach to promote safe swallowing. OBJECTIVE: This study sought to investigate how carbonated and/or thickened water modulates swallowing behaviours during swallowing in healthy young individuals. METHODS: Thirty-one healthy volunteers (9 men, 22 women; mean age ± standard deviation [SD], 25.7 ± 6.2 years) were instructed to swallow 20 mL of water, carbonated water and carbonated juice with and without added thickening agent. Electromyograms (EMGs) of the suprahyoid (S-hyo) muscles were recorded to evaluate swallowing behaviours. Obtained S-hyo EMG bursts was analysed using the following outcome parameters: onset latency, the time between swallowing que to onset of EMG burst; rising time and falling time, defined as the time between onset and peak, and between peak and offset, respectively; duration, defined as the time between onset and offset of EMG burst; and area integral value under the waveform. RESULTS: Effects of thickening demonstrated the extended onset latency, EMG burst duration including falling time and the larger area of EMG in thickened liquid compared to thin liquid, but there was not much difference between thin and thickened carbonated liquids. Carbonation significantly decreased the duration including falling time for thickened but not for thin liquids. CONCLUSION: Patients with dysphagia can benefit from use of carbonated or thickened water while the effects on swallowing physiology may differ between carbonation and thickening.

    DOI： 10.1111/joor.13793

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  • Effect of bolus property on swallowing dynamics in patients with dysphagia. 国際誌

    Haruka Hino, Taku Suzuki, Kazuya Maekawa, Reiko Ita, Anna Sasa, Sirima Kulvanich, Eri Takei, Jin Magara, Takanori Tsujimura, Makoto Inoue

    Journal of oral rehabilitation   2024年4月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    BACKGROUND: Modification of foods or liquids is commonly administered as part of dysphagia treatment. However, no consensus exists on the parameters for defining texture-modified food for patients with dysphagia. OBJECTIVES: The aim of this study was to evaluate the effect of food/liquid material on swallowing physiology in patients with dysphagia and to discuss the optimal food choice for direct swallowing therapy. MATERIALS AND METHODS: A total of 140 patients underwent a videofluoroscopic swallowing study using three test foods/liquids: 3 mL of mildly thick liquid (Thick liquid), jelly made of agar and polysaccharide (Jelly) and jelly made of pectin (Reset gel). Outcome measures of videofluoroscopic images, bolus transit time and hyoid movements were compared. RESULTS: The frequency of chewing movements was highest for Jelly, followed by Reset gel and Thick liquid. While the probability of oral residue was the highest for Reset gel, pharyngeal residue after swallowing was high for Thick liquid as compared to Jelly and Reset gel. Oral transit time and pharyngeal transit time for Thick liquid were significantly smaller than that for Jelly and Reset gel. Pharyngeal delay time was significantly smaller for Thick liquid than that for Jelly and Reset gel. There was no difference in hyoid elevation time and hyoid movement time among the conditions. CONCLUSION: Mildly thick liquid material may be optimal for patients with primarily oral motor function impairment and jelly, such as Reset gel, may be more suitable for patients with primarily pharyngeal motor function impairment or oral and pharyngeal coordinative motor function decline.

    DOI： 10.1111/joor.13709

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  • Chewing Well Modulates Pharyngeal Bolus Transit During Swallowing in Healthy Participants. 国際誌

    Akira Okubo, Takanori Tsujimura, Rumi Ueha, Taku Suzuki, Yuhei Tsutsui, Yuta Nakajima, Nobuaki Saka, Anna Sasa, Eri Takei, Jin Magara, Makoto Inoue

    Dysphagia   2024年3月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    Mastication is controlled by central pattern generator in the brainstem and can be modulated by volition. The aim of this study was to investigate the effect of chewing well on swallowing. Twenty-six healthy participants were instructed to eat 8, 12, and/or 16 g of steamed rice with barium sulphate under the following two conditions: chewing freely task (CF; chewing naturally in their usual manner) and chewing well task (CW; chewing the food with a request to "chew well"). We evaluated bolus transport and swallowing movement using videofluoroscopy and electromyography of the masseter, suprahyoid and thyrohyoid muscles. The chewing time and pharyngeal transit time (PTT) at the first swallow showed high reproducibility in both CF and CW. PTT for CW was significantly shorter and longer than CF in 12 and 16 g, respectively. In 12 g, CW increased the pharyngeal bolus velocity and decreased thyrohyoid EMG activity during swallowing compared with CF. In 16 g, the difference between CW and CF in the estimated swallowed bolus volume was positively correlated with that in upper esophageal sphincter transit duration. We speculate that CW modulates PTT during swallowing depending on the mouthful volume.

    DOI： 10.1007/s00455-024-10689-z

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  • Functional evaluation of jaw and suprahyoid muscle activities during chewing

    Anna Sasa, Sirima Kulvanich, Naohito Hao, Reiko Ita, Masahiro Watanabe, Taku Suzuki, Jin Magara, Takanori Tsujimura, Makoto Inoue

    Journal of Oral Rehabilitation   2022年9月

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    掲載種別：研究論文（学術雑誌）   出版者・発行元：Wiley  

    DOI： 10.1111/joor.13373

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  • Impact of oral function on regaining oral intake and adjusting diet forms for acute stroke patients. 国際誌

    Sirima Kulvanich, Haruka Sakai, Riho Takanami, Mako Yamada, Anna Sasa, Kayoko Ito, Takanori Tsujimura, Jin Magara, Makoto Inoue

    Journal of stroke and cerebrovascular diseases : the official journal of National Stroke Association   31 ( 5 )   106401 - 106401   2022年5月

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    BACKGROUND: Outcome prediction for dysphagia recovery is essential for rehabilitation treatment planning. Several studies have reported various predictors for resuming oral feeding after post-stroke dysphagia. However, evidence on oral health and function, a crucial part of feeding, has rarely been reported. Therefore, the goal of this study was to identify the oral status-related factors that could predict oral intake resumption in acute stroke patients. METHODS: 80 acute stroke patients with dysphagia were included. Clinical data, including the changes of general condition, oral and swallowing functions, were collected once a week until discharge. Patients were divided into two groups based on the outcome of the food intake level scale at discharge, and data were compared between the groups. RESULTS: 60 patients had regained complete oral intake before discharge. Multiple logistic regression showed that posterior tongue pressure could significantly predict complete oral intake recovery. Tongue pressure and modified water swallowing test score also significantly influenced diet forms. In addition, Spearman correlation analysis showed that improvement of other oral status-related factors, such as oral moisture and dentition status, also indicated the improvement of diet forms and swallowing function during the hospital stay. CONCLUSION: Tongue pressure measurement could be a useful oral status-related indicator for predicting complete oral intake and adjusting diet forms for acute stroke patients during hospitalization. Acute stroke patients should receive proper oral status evaluation and implementation to enhance functional recovery.

    DOI： 10.1016/j.jstrokecerebrovasdis.2022.106401

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  • Functional Role of Suprahyoid Muscles in Bolus Formation During Mastication. 国際誌

    Anna Sasa, Sirima Kulvanich, Naohito Hao, Reiko Ita, Masahiro Watanabe, Taku Suzuki, Jin Magara, Takanori Tsujimura, Makoto Inoue

    Frontiers in physiology   13   881891 - 881891   2022年

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    It still remains unclear how the suprahyoid muscles function in bolus formation during mastication. This study aimed to investigate the contributory role of the suprahyoid muscles during mastication. A total of 20 healthy young volunteers were asked to perform tongue pressure generation tasks and unilateral mastication tasks using peanuts and two different types of rice crackers. Surface electromyographic (EMG) activity of the masseter and suprahyoid muscles and mandibular kinematics were recorded. Suprahyoid activity increased with increasing tongue pressure. Masticatory duration until the first deglutition differed significantly among the different foods; the harder the food, the longer the duration. This was also the case in masseter activity per masticatory cycle. Masticatory rate and suprahyoid activity per masticatory cycle were significantly higher during soft rice cracker mastication. Masseter activity was higher on the masticatory side than on the non-masticatory side, however, there was no difference in suprahyoid activity between the sides. Suprahyoid activity and jaw gape showed significant positive correlation in the early stage on both the masticatory and non-masticatory sides. The suprahyoid muscles functioned dominantly for jaw-opening during peanut mastication, and for bolus formation, especially in the late stage during soft rice cracker mastication. Bolus formation was performed dominantly on the masticatory side during rice cracker mastication. These findings clearly demonstrate a functional role of the suprahyoid muscles during mastication of solid foods from assessments using both EMG activity and mandibular kinematic recordings.

    DOI： 10.3389/fphys.2022.881891

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  • Coordination of Respiration, Swallowing, and Chewing in Healthy Young Adults. 国際誌

    Naohito Hao, Anna Sasa, Sirima Kulvanich, Yuta Nakajima, Kouta Nagoya, Jin Magara, Takanori Tsujimura, Makoto Inoue

    Frontiers in physiology   12   696071 - 696071   2021年

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    記述言語：英語   掲載種別：研究論文（学術雑誌）  

    Examining the coordination of respiration and swallowing is important for elucidating the mechanisms underlying these functions and assessing how respiration is linked to swallowing impairment in dysphagic patients. In this study, we assessed the coordination of respiration and swallowing to clarify how voluntary swallowing is coordinated with respiration and how mastication modulates the coordination of respiration and swallowing in healthy humans. Twenty-one healthy volunteers participated in three experiments. The participants were asked to swallow 3 ml of water with or without a cue, to drink 100 ml of water using a cup without breathing between swallows, and to eat a 4-g portion of corned beef. The major coordination pattern of respiration and swallowing was expiration-swallow-expiration (EE type) while swallowing 3 ml of water either with or without a cue, swallowing 100 ml of water, and chewing. Although cueing did not affect swallowing movements, the expiratory time was lengthened with the cue. During 100-ml water swallowing, the respiratory cycle time and expiratory time immediately before swallowing were significantly shorter compared with during and after swallowing, whereas the inspiratory time did not differ throughout the recording period. During chewing, the respiratory cycle time was decreased in a time-dependent manner, probably because of metabolic demand. The coordination of the two functions is maintained not only in voluntary swallowing but also in involuntary swallowing during chewing. Understanding the mechanisms underlying respiration and swallowing is important for evaluating how coordination affects physiological swallowing in dysphagic patients.

    DOI： 10.3389/fphys.2021.696071

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  • 舌癌術後の摂食嚥下障害に対し間接訓練ならびに直接訓練を実施した1症例

    小貫 和佳奈, 笹 杏奈, 辻 光順, 渡邊 賢礼, 白石 成, 伊藤 加代子, 真柄 仁, 辻村 恭憲, 井上 誠

    新潟歯学会雑誌   48 ( 1 )   43 - 48   2018年6月

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    記述言語：日本語   出版者・発行元：新潟歯学会  

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  • 聴神経腫瘍術後に脳幹・小脳出血を合併し摂食嚥下障害を認めた1症例 査読

    笹 杏奈, 辻 光順, 渡邊 賢礼, 那小屋 公太, 伊藤 加代子, 真柄 仁, 辻村 恭憲, 井上 誠

    新潟歯学会雑誌   48 ( 1 )   37 - 41   2018年6月

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    記述言語：日本語   出版者・発行元：新潟歯学会  

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担当経験のある授業科目

  • 学問の扉 知と方法の最前線

    2025年
    -
    現在
    機関名：新潟大学

  • 早期臨床実習IB

    2025年
    -
    現在
    機関名：新潟大学

  • 早期臨床実習I

    2025年
    -
    現在
    機関名：新潟大学