Background: Forensic dentistry identifies deceased individuals by comparing postmortem dental charts, oral-cavity pictures and dental X-ray images with antemortem records. However, conventional forensic dentistry methods are time-consuming and thus unable to rapidly identify large numbers of victims following a large-scale disaster. Objective: Our goal is to automate the dental filing process by using intraoral scanner images. In this study, we generated and evaluated an artificial intelligence-based algorithm that classified images of individual molar teeth into three categories: (1) full metallic crown (FMC); (2) partial metallic restoration (In); or (3) sound tooth, carious tooth or non-metallic restoration (CNMR). Methods: A pre-trained model was created using oral-cavity pictures from patients. Then, the algorithm was generated through transfer learning and training with images acquired from cadavers by intraoral scanning. Cross-validation was performed to reduce bias. The ability of the model to classify molar teeth into the three categories (FMC, In or CNMR) was evaluated using four criteria: precision, recall, F-measure and overall accuracy. Results: The average value (variance) was 0.952 (0.000140) for recall, 0.957 (0.0000614) for precision, 0.952 (0.000145) for F-measure, and 0.952 (0.000142) for overall accuracy when the algorithm was used to classify images of molar teeth acquired from cadavers by intraoral scanning. Conclusion: We have created an artificial intelligence-based algorithm that analyzes images acquired with an intraoral scanner and classifies molar teeth into one of three types (FMC, In or CNMR) based on the presence/absence of metallic restorations. Furthermore, the accuracy of the algorithm reached about 95%. This algorithm was constructed as a first step toward the development of an automated system that generates dental charts from images acquired by an intraoral scanner. The availability of such a system would greatly increase the efficiency of personal identification in the event of a major disaster.

Taste disorders are common adverse effects of cancer chemotherapy that can reduce quality of life and impair nutritional status. However, the molecular mechanisms underlying chemotherapy-induced taste disorders remain largely unknown. Furthermore, there are no effective preventive measures for chemotherapy-induced taste disorders. We investigated the effects of a combination of three anticancer drugs (TPF: docetaxel, cisplatin and 5-fluorouracil) on the structure and function of mouse taste tissues and examined whether the drinking of ice-cold water after TPF administration would attenuate these effects. TPF administration significantly increased the number of cells expressing apoptotic and proliferative markers. Furthermore, TPF administration significantly reduced the number of cells expressing taste cell markers and the magnitudes of the responses of taste nerves to tastants. The above results suggest that anticancer drug-induced taste dysfunction may be due to a reduction in the number of taste cells expressing taste-related molecules. The suppressive effects of TPF on taste cell marker expression and taste perception were reduced by the drinking of ice-cold water. We speculate that oral cryotherapy with an ice cube might be useful for prophylaxis against anticancer drug-induced taste disorders in humans.

Background/Objectives: Reducing the dietary intake of sugar and salt is considered a key strategy for preventing the onset and progression of lifestyle-related diseases. However, these dietary interventions often compromise the taste of foods, which can reduce patient satisfaction. To address this challenge, we focused on novel food-derived particles (NFPs; patent number P7383867) consisting of lipid, α-cyclodextrin, and xanthan gum formulated as an emulsion with excellent retention and diffusion properties. Methods: Here, we investigated the effects of NFPs on the taste responses of mice. Results: In two-bottle preference tests (n = 4–6), NFPs enhanced preferences for sweet and salty stimuli in behavioral tests (one-way ANOVA, p < 0.05) and increased the responses of the chorda tympani nerve (n = 6–8) to sweet and salty stimuli (two-way ANOVA, main treatment effect p < 0.05), but had no effect on the responses to sour, bitter, or umami stimuli. Conclusion: These findings suggest that NFPs may enhance peripheral taste responses to sweet and salty flavors, thereby helping maintain the palatability of foods with reduced sugar or salt content. Such modulation may have broad applications in improving the acceptability of therapeutic or restricted diets and supporting both disease management and prevention, including lifestyle-related diseases, kidney disease, and other conditions requiring dietary restriction and may offer translational relevance for human dietary interventions.