2021/10/20 更新

写真a

オオカワ ジユンペイ
大川 純平
OKAWA Jumpei
所属
教育研究院 医歯学系 歯学系列 助教
歯学部 歯学科 助教
医歯学総合研究科 口腔生命科学専攻 顎顔面再建学 助教
職名
助教
外部リンク

学位

  • 博士(歯) ( 2019年3月   新潟大学 )

研究分野

  • ライフサイエンス / 補綴系歯学

経歴(researchmap)

  • 新潟大学医歯学総合研究科   包括歯科補綴学分野   助教

    2021年5月 - 現在

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  • 新潟大学   摂食機能・補綴系歯科   助教

    2019年5月 - 2021年4月

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経歴

  • 新潟大学   歯学部 歯学科   助教

    2021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 顎顔面再建学   助教

    2021年5月 - 現在

  • 新潟大学   教育研究院 医歯学系 歯学系列   助教

    2021年5月 - 現在

  • 新潟大学   医歯学総合病院 摂食機能・補綴系歯科 義歯診療科   助教

    2019年5月 - 2021年4月

学歴

  • 新潟大学大学院   医歯学総合研究科   包括歯科補綴学分野

    2015年4月 - 2019年3月

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  • 新潟大学包括歯科補綴学分野   歯学部   歯学科

    2008年4月 - 2014年3月

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所属学協会

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論文

  • Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing. 国際誌

    Kazuhiro Murakami, Yoshitsugu Tokuda, Kazuhiro Hori, Yoshitomo Minagi, Fumiko Uehara, Jumpei Okawa, Sayaka Ishihara, Makoto Nakauma, Takahiro Funami, Yoshinobu Maeda, Kazunori Ikebe, Takahiro Ono

    Journal of texture studies   2021年2月

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

    To provide appropriate foods for elderly people with eating difficulties, it is necessary to take account of the ability of compensatory mastication such as tongue squeezing. However, the biomechanics of tongue squeezing is still unclear. The aim of present study is to investigate the effect of the initial mechanical properties of gels on the change in tongue pressure production during squeezing and swallowing. As test sample, nine kinds of gels with three fracture force and three fracture strain were prepared. Tongue pressure during squeezing and swallowing gels was measured by using an ultra-thin tongue pressure sensor with five measuring points attached on the hard palate in seven healthy participants, and analyzed at four phases; Initial squeeze, Middle squeeze, Last squeeze, and Swallowing. The maximal magnitude of tongue pressure was increased for gels with higher fracture force at most measuring points and was decreased for gels with higher fracture strain at some measuring points on the median line during Initial and Middle squeezing. However, no influence by fracture force and strain was found in magnitude during Last squeezing and Swallowing. The duration of tongue pressure increased for gels with higher force at most measuring points during Middle squeezing, although no influence by strain was found during each phase. The results clearly show how the initial fracture properties of gels influence on tongue pressure production during each phase of food oral processing, which clarified one aspect of squeezing with tongue, as the compensatory mastication.

    DOI: 10.1111/jtxs.12593

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  • Reliability of a novel wearable device to measure chewing frequency.

    Kazuhiro Hori, Fumiko Uehara, Yoshio Yamaga, Shogo Yoshimura, Jumpei Okawa, Motoki Tanimura, Takahiro Ono

    Journal of prosthodontic research   2021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)  

    PURPOSE: In recent years, the chewing frequency, i.e., the number of chewing cycles, has decreased owing to changes in dietary habits. Although these changes may be related to complete body health, there is no evidence-based tool to measure the dietary habits. We developed a small ear-hung wearable device for monitoring mastication behavior. The device, worn on the ear pinna, allows the counting of the number of chewing cycles, and data are collected on a smartphone via Bluetooth. In this study, the reliability of the novel device was verified. METHODS: A total of 22 healthy volunteers participated in the study. During measurement, the subjects wore the novel wearable device on their right ear pinna and were asked to chew gum, gummy jellies, and rice balls. The number of chewing cycles was counted by the device. A mandibular kinesiograph (MKG) was also recorded, and the chewing activity was recorded as a video. The accuracy, precision, and recall of the ear-hung device were calculated by comparing the data obtained from the MKG and the video recording. Additionally, the factors affecting reliability were examined. RESULTS: The accuracy, precision, and recall of the novel device were 101.6 ± 13.6%, 85.3 ± 11.0%, and 84.5 ± 9.5%, respectively. Although the accuracy was not affected by any factor, precision and recall of the novel device for women were significantly worse than that for men, and were greatest when the subjects were chewing gum. CONCLUSIONS: Our findings suggest that the newly developed ear-hung wearable device for counting the number of chewing cycles was sufficiently reliable.

    DOI: 10.2186/jpr.JPR_D_20_00032

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  • Higher Masticatory Performance and Higher Number of Chewing Strokes Increase Retronasal Aroma. 国際誌

    Jumpei Okawa, Kazuhiro Hori, Tasuku Yoshimoto, Simonne E Salazar, Takahiro Ono

    Frontiers in nutrition   8   623507 - 623507   2021年

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

    Mastication is a physiological process whereby food is comminuted and mixed with saliva to form a swallowable bolus; it is also the initial process for retronasal aroma that is released from foods to receptors in the nose. However, the influence of mastication state on retronasal aroma is poorly understood. The purpose of this study was to investigate the relationship between aroma concentration and factors related to mastication state. The study design was an analytical observational study. Twelve male volunteers (age, 26.5 ± 2.7 years) were recruited and divided into five and seven participants in the low and high masticatory performance groups, respectively. The stimulated salivary flow rate was measured while participants chewed paraffin wax. First, an odor sensor was placed in the nostril, and the aroma concentration was measured over time as participants chewed an orange-flavored gummy jelly standardized for masticatory performance assessment until swallowing; chewing strokes were counted to determine swallowing thresholds. Next, participants were instructed to chew the gummy jelly for a certain number of strokes (i.e., 50 or 100% of swallowing thresholds, as well as 30 strokes) and expectorate the jelly without swallowing. The surface area of comminuted jelly at 30 chewing strokes was defined as masticatory performance. Maximum and slope of aroma concentration, surface area, number of chewing strokes, and stimulated salivary flow rate were compared between low and high masticatory performance groups. Statistical significance was set at α = 0.05. At 30 chewing strokes, the maximum aroma concentration and the slope were significantly greater in the high masticatory performance group than in the low masticatory performance group. There was a positive correlation between the maximum aroma concentration and the number of chewing strokes with aroma release in both groups. No significant correlation was found between the maximum aroma concentration and the stimulated salivary flow rate. However, multiple regression analysis (with aroma concentration as a dependent variable) showed that the increase in surface area, the number of chewing strokes, and the stimulated salivary flow rate were significant explanatory variables. The results suggested that retronasal aroma was influenced by mastication state and salivary flow rate during chewing.

    DOI: 10.3389/fnut.2021.623507

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  • Coordination between lingual motion and pressure production during dipper/tipper type swallows. 国際誌

    Satoko Shitara, Shigehiro Fujiwara, Jumpei Okawa, Shohei Kodama, Kazuhiro Hori, Takahiro Ono

    Journal of oral rehabilitation   47 ( 12 )   1479 - 1488   2020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: Tongue motor biomechanics during swallowing was not fully elucidated due to the technical difficulty. OBJECTIVE: To evaluate the relationship between tongue motion and tongue pressure production by simultaneously measuring tongue motion and tongue pressure during water swallowing. METHODS: In 12 healthy male participants (mean age, 30.8 ± 4.2 years), tongue pressure and tongue motion trajectory during dipper- and tipper-type swallows of 3 mL of water were measured using a sensor sheet system equipped with five sensing points and an electromagnetic articulography, respectively. The temporal correlation between motion of anterior/posterior tongue and tongue pressure production during swallowing was evaluated on the synchronised waveforms. RESULTS: In the dipper-type swallow, a similar up-and-down motion pattern in vertical direction was observed among all participants before tongue pressure production. Those motion patterns were common at the anterior and posterior tongue locations with a temporal difference in some segment of tongue motion. On the other hand, tongue directly attached to hard palate with temporal synchronicity between the anterior and posterior parts. In both types of swallow, a strong temporal correlation was found between the timing of tongue-palate contact and the Onset of tongue pressure by intra-class correlation coefficients. CONCLUSION: From the simultaneous measurement of tongue motion and tongue pressure production, the tongue motion pattern during water swallowing and the temporal correlation between tongue motion and tongue pressure production were elucidated.

    DOI: 10.1111/joor.13079

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  • Estimation of pharyngeal residue after swallowing by retronasal aroma. 査読 国際誌

    Jumpei Okawa, Kazuhiro Hori, Shigehiro Fujiwara, Fumiko Uehara, Satoko Shitara, Shohei Kodama, Takahiro Ono

    Journal of oral rehabilitation   47 ( 7 )   880 - 888   2020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: Pharyngeal residue can trigger aspiration and choking after swallowing. Various studies to assess the amount of pharyngeal residue have been conducted; however, an easy and quantitative method is yet to be established. The aroma released from the pharyngeal residue is thought to be delivered from the pharynx to the nasal cavity via velopharynx by expiration, that is, retronasal pathway. OBJECTIVE: This study verified that the amount of pharyngeal residue could be estimated by aroma intensity. METHODS: Ten healthy adult subjects had tubes in from the oral cavity to the pharynx. Varying amounts of essence were dispensed into the pharynx through the tube either at rest or after swallowing the essence. Pharyngeal residue was simulated by retention essence in the pharynx without swallowing. An odour sensor was placed in the nostril, and the aroma intensity of the retained essence was measured over time. RESULTS: The aroma intensity level flattened after a certain period of time had elapsed, and a significant correlation was found between the amount of essence dispensed and the flattened aroma intensity, both at rest and after swallowing. Furthermore, to estimate in a short period of time, changes in aroma intensity over time were estimated by fitting to a decay curve. The estimated intensity at convergence, calculated from the fitted curve from 80 to 120 seconds after swallowing, was significantly correlated to the measured intensity. CONCLUSION: The amount of pharyngeal residue can be estimated in a short period of time by measuring the aroma intensity.

    DOI: 10.1111/joor.12974

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  • Masticatory performance analysis using photographic image of gummy jelly. 査読

    Simonne Salazar, Kazuhiro Hori, Fumiko Uehara, Jumpei Okawa, Akihide Shibata, Mitsuru Higashimori, Takashi Nokubi, Takahiro Ono

    Journal of prosthodontic research   64 ( 1 )   48 - 54   2020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)  

    PURPOSE: Masticatory performance can be measured through elution of glucose or beta-carotene from comminuted gummy jelly. However, these methods require special devices. Additionally, occasional/unintentional swallowing or inadequate collection of comminuted particles of gummy jelly in the oral cavity may cause measurement errors. Therefore, we devised a new photographic method to estimate the increase in surface area and weight of comminuted gummy jelly. This study aimed to verify the accuracy of this method. METHODS: Initially, fifty images depicting the comminuted pieces in a special box were prepared. Then, the increase in surface area was measured using a fully-automated method, and the weight was measured. The size and angle of each image were adjusted based on markers located at the four corners of the box. From these photographic images, the area, perimeter, color average, color deviation, side area, and amount of surface roughness for each particle was calculated, and multiple regression analysis was performed to estimate the surface area and weight. The relationship between the estimated values and the values measured with the fully-automated device and by weight were analyzed. RESULTS: The intra-class correlation coefficient between the estimated value and the value from the fully-automated method was r = 0.956. This high correlation was also obtained under different photographic conditions. Furthermore, for determining whether 80% or less gummy jelly was collected, the sensitivity was 100% and the specificity was 91%. CONCLUSIONS: The newly developed photographic method is valuable because it is accessible and may assist in achieving reliable evaluation of masticatory performance.

    DOI: 10.1016/j.jpor.2019.04.010

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  • Differentiation of Feeding Behaviors Based on Masseter and Supra-Hyoid Muscle Activity. 査読 国際誌

    Fumiko Uehara, Kazuhiro Hori, Kazuhiro Murakami, Jumpei Okawa, Takahiro Ono

    Frontiers in physiology   11   618 - 618   2020年

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    記述言語:英語   掲載種別:研究論文(学術雑誌)  

    Older adults with disorders of mastication and swallowing are often fed soft foods such as jelly or puree. The texture of such semi-solid foods allows them to be squeezed between the tongue and palate rather than being chewed. However, it is difficult to visually identify such strategies for the oral processing of food. This study aimed to test the hypothesis that there is a difference in the sequential coordination between the masseter and supra-hyoid muscles, and to identify feeding behaviors such as chewing and squeezing using electromyography. Seventeen male subjects (mean age: 30.8 years) were recruited. Four kinds of gels were prepared (two kinds of fracture force and fracture strain) as test samples. Subjects were instructed to consume the gels in three ways: squeezing with the tongue, chewing with the teeth and eating freely until swallowing. The amount of squeezing/chewing and the consumption time was unlimited. The masseter and supra-hyoid muscle activity were recorded during the entire consumption time and videofluorography was simultaneously recorded during each ingestion. Lissajous figures were made from the electromyographic activity of the two groups of muscles during the first stroke, and a regression line was made to determine the gradient of each figure to compare squeezing and chewing using the Mann-Whitney U-test. The masseter and supra-hyoid muscles were active simultaneously during squeezing with the tongue. However, the masseter was active after the supra-hyoid during chewing. The gradient of the regression line from the Lissajous figures between the masseter and supra-hyoid muscle activity was positive during squeezing, but negative during chewing. Analysis of the ROC curve showed that the cutoff value of the gradient for differentiating feeding behaviors was 0.097, with a sensitivity of 95.3% and specificity of 98.4%. When we allocated 68 free intakes into squeezing and chewing according to this cutoff value, we could distinguish with good precision, and the accuracy, sensitivity, and specificity were 86.8, 91.1, and 66.7% respectively. These results suggest that certain aspects of muscle activity differed among oral processing methods. Lissajous analysis of muscle activity was useful for identifying ingestion behaviors.

    DOI: 10.3389/fphys.2020.00618

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書籍等出版物

  • ライフステージから考える咀嚼・栄養・健康

    日本咀嚼学会

    口腔保健協会  2017年  ( ISBN:9784896053395

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    記述言語:日本語

    CiNii Books

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  • Denture repair : なぜ壊れ, どう直すのか : 部分床義歯・全部床義歯・インプラントオーバーデンチャー

    小野高裕, 田中みか子, 藤原茂弘, 大川純平, 田中正信( 担当: 共著)

    医歯薬出版  2015年5月 

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    記述言語:日本語

    CiNii Books

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MISC

  • 高い咀嚼能率はレトロネーザルアロマの発生を促進する

    大川純平, 堀一浩, 善本佑, 小野高裕

    日本補綴歯科学会関越支部学術大会プログラム・抄録集(Web)   2020   2020年

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  • レトロネーザルアロマを用いた嚥下後咽頭残留量の推定 招待

    大川 純平

    新潟歯学会誌   49 ( 1 )   2019年6月

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  • 液体嚥下時舌圧と咽頭流入様相との関連

    大川純平, 堀一浩, 小野高裕

    日本口腔リハビリテーション学会学術大会プログラム・抄録集   33rd   2019年

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  • レトロネーザルを用いた咽頭残留の定量的評価

    大川純平, 堀一浩, 藤原茂弘, 上原文子, 小野高裕

    新潟歯学会雑誌   48 ( 2 )   2018年

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  • 咬合面再形成

    小野高裕, 田中みか子, 藤原茂弘, 大川純平, 田中正信

    隔月刊補綴臨床   2015年

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講演・口頭発表等

  • Impact of Masticatory Performance and Chewing Strokes on Retro-Nasal Aroma

    J.Okawa, K.Hori, S.Salazar, T.Ono

    5th International Conference on Food Oral Processing, The Royal Society  2018年7月 

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  • レトロネーザルを用いた咽頭残留の定量的評価

    大川純平, 堀一浩, 藤原茂弘, 上原文子, 小野高裕

    平成30年度新潟歯学会第1回例会  2018年6月 

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  • The Dynamics of Retro-Nasal during Chewing

    J.Okawa, K.Hori, S.Salazar, T.Ono

    International Symposium on Development of Human Resources in Practical Oral Health and Treatment  2018年2月 

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  • Aim for the seamless research between basic and clinical research 招待

    大川純平, 伊藤佳彦, 村上和裕, 渡邊賢礼

    日本顎口腔機能学会 第59回学術大会  2017年11月 

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  • 咀嚼中のレトロネーザルの動態を探る

    大川純平, 堀一浩, Simonne E. Salazar, 小野高裕

    日本咀嚼学会 第28回学術大会  2017年9月 

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  • 液体嚥下時における舌圧と咽頭への食塊移送との関連

    大川純平, 堀一浩, 藤原茂弘, 設楽仁子, 上原文子, 兒玉匠平, 小野高裕, 早川結樹, 川上智美, 武田安弘

    日本摂食嚥下リハビリテーション学会 第23回学術大会  2017年9月 

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  • Evaluation of pharyngeal residue after swallowing using odor sensor

    J.Okawa, K.Hori, S.Fujiwara, F.Uehara, T.Ono

    International Symposium on Development of Human Resources in Practical Oral Health and Treatment  2017年2月 

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  • ニオイセンサによる嚥下後咽頭残留の推定

    大川純平, 堀一浩, 藤原茂弘, 上原文子, 小野高裕

    日本顎口腔機能学会 第57回学術大会  2016年10月 

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  • 香料を用いた嚥下後咽頭残留の定量的評価の試み

    大川純平, 堀一浩, 藤原茂弘, 上原文子, 小野高裕

    日本摂食嚥下リハビリテーション学会 第22回学術大会  2016年9月 

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受賞

  • Best Poster Award

    2021年7月   6th International Conference on Food Oral Processing, The Royal Society   Your urge to swallow may be influenced by retronasal aroma

    Jumpi Okawa, Kazuhiro Hori, Tasuku Yoshimoto, Takahiro Ono

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    受賞区分:国際学会・会議・シンポジウム等の賞 

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  • Royal Society of Chemistry Food Group Award

    2018年7月   5th International Conference on Food Oral Processing, The Royal Society   "Impact of Masticatory Performance and Chewing Strokes on Retro-Nasal Aroma"

    Jumpei Okawa, Kazuhiro Hori, Simonne E.Salazar, Takahiro Ono

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  • 優秀口演賞

    2017年9月   日本咀嚼学会 第28回学術大会   「咀嚼中のレトロネーザルの動態を探る」

    大川純平, 堀一浩, Simonne E. Salazar, 小野高裕

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  • 学術大会優秀賞

    2016年10月   日本顎口腔機能学会 第57回学術大会   「ニオイセンサによる嚥下後咽頭残留の推定」

    大川純平, 堀一浩, 藤原茂弘, 上原文子, 小野高裕

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  • Best Poster Award

    2012年7月   Royal Society of Chemistry   Your Urge to Swallow may be Influenced by Retronasal Aroma

    Jumpi Okawa, Kazuhiro Hori, Tasuku Yoshimoto, Takahiro Ono

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共同研究・競争的資金等の研究

  • 深層学習による画像認識技術を応用した舌評価法の開発

    研究課題/領域番号:20K18593  2020年4月 - 2022年3月

    日本学術振興会  科学研究費助成事業 若手研究  若手研究

    大川 純平

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    配分額:4030000円 ( 直接経費:3100000円 、 間接経費:930000円 )

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  • 咽頭残留に影響する嚥下機能・食品物性の探索-レトロネーザルを用いた咽頭残留評価-

    研究課題/領域番号:19K24115  2019年8月 - 2021年3月

    日本学術振興会  科学研究費助成事業 研究活動スタート支援  研究活動スタート支援

    大川 純平

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    配分額:2860000円 ( 直接経費:2200000円 、 間接経費:660000円 )

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  • 口腔健康の悪化はメタボリックシンドロームのリスク因子となるか?ー吹田研究

    研究課題/領域番号:17H04388  2017年4月 - 2020年3月

    日本学術振興会  科学研究費助成事業 基盤研究(B)  基盤研究(B)

    小野 高裕, 宮本 恵宏, 小久保 喜弘, 中井 陸運, 大川 純平, 設樂 仁子, 菊地 さつき, 山鹿 義郎, 金田 恒, 尾形 宗士郎, 來田 百代, 高阪 貴之, 小飯塚 仁美

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    配分額:16640000円 ( 直接経費:12800000円 、 間接経費:3840000円 )

    平成30年度は、歯科検診初回対象者13名中11名、2回目対象者212名中187名、合計198名に歯科検診を実施した。これにより、データベースの合計は、ベースラインデータ2,339名、再評価データ1,473名となった。これらの一部を用いて以下のような縦断解析を行った。
    1)平成26年6月までのベースライン時ならびに平成25年6月から平成30年7月までの再評価時の歯科検診に参加した1201名(男性500名,女性701名,ベースライン時平均年齢65.6±7.8歳,平均追跡期間5.1±1.1年)のうち、883名(74%)に咀嚼能率の低下が認められ、全体の変化率の平均値は-17.5%であった。重回帰分析の結果、再評価時の咀嚼能率に対して、ベースライン時の年齢、性別、機能歯数、最大咬合力、咬合支持、唾液分泌速度が有意な説明変数となった。これらを予測因子として構築した咀嚼能率低下予測モデルによる合計スコア0~3,4~7,8~13,14~19の各群における咀嚼能率の変化率を算出したところ、それぞれ-9.5%,-16.1%,-21.6%,-33.8%となった。
    2)平成25年6月までのベースライン調査期間に歯科健診を受診した1547名(男性652名,女性895名,平均年齢66.1±7.9歳)について循環器病の新規発症を追跡したところ、平均追跡期間は3.5±1.3年、追跡人年5466.6人年において、32名(男性21名,女性11名)の脳卒中または心筋梗塞の新規発症を認めた。コックス比例ハザードモデルを用いた生存時間分析の結果、年齢、性別で調整した上で、最大咬合力(単位:100N)と循環器病発症との間に有意な関連を認めた。また他の関連因子(BMI,喫煙習慣,飲酒習慣,身体活動状況,高血圧症,脂質異常症,糖尿病)で調整した上でも有意な関連を認めた。

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