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Journal of Pharmacy & Bioallied Sciences Apr 2024Performing endodontic treatment in an immature permanent tooth that has experienced trauma or carious exposure can pose challenges. The root canals in these teeth are...
INTRODUCTION AND AIM
Performing endodontic treatment in an immature permanent tooth that has experienced trauma or carious exposure can pose challenges. The root canals in these teeth are typically open and fragile, making instrumentation and obturation difficult. Traditional apexification, which involves placing calcium hydroxide paste in the root canal for a specified period to induce the formation of a calcified barrier, has been a long-standing approach. While it is a widely used method, leaving the paste in the root for extended periods can weaken it due to the paste's hygroscopic properties and the proteolytic activities of calcium hydroxide. As a result, researchers have been exploring alternative treatments that allow for the full development of immature teeth. Revascularization has emerged as one such alternative, with a variety of treatment protocols documented in scientific literature.
DESCRIPTION OF THE CASE
This case report, for the first time, describes the use of NeoPutty MTA® and triple antibiotics paste for revascularization in a young female child on a carious, exposed lateral incisor with opex apex with success.
CONCLUSION
The revascularization process attempted on the infected tooth met with success and closure of apex was noticed in a short period of time.
PubMed: 38882759
DOI: 10.4103/jpbs.jpbs_1212_23 -
Analytica Chimica Acta Aug 2024Chlorinated paraffins (CPs) are industrial chemicals categorised as persistent organic pollutants because of their toxicity, persistency and tendency to long-range...
BACKGROUND
Chlorinated paraffins (CPs) are industrial chemicals categorised as persistent organic pollutants because of their toxicity, persistency and tendency to long-range transport, bioaccumulation and biomagnification. Despite having been the subject of environmental attention for decades, analytical methods for CPs still struggle reaching a sufficient degree of accuracy. Among the issues negatively impacting the quantification of CPs, the unavailability of well-characterised standards, both as pure substances and as matrix (certified) reference materials (CRMs), has played a major role. The focus of this study was to provide a matrix CRM as quality control tool to improve the comparability of CPs measurement results.
RESULTS
We present the process of certification of ERM®-CE100, the first fish reference material assigned with certified values for the mass fraction of short-chain and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively). The certification was performed in accordance with ISO 17034:2016 and ISO Guide 35:2017, with the value assignment step carried out via an intercomparison of laboratories of demonstrated competence in CPs analysis and applying procedures based on different analytical principles. After confirmation of the homogeneity and stability of the CRM, two certified values were assigned for SCCPs, depending on the calibrants used: 31 ± 9 μg kg and 23 ± 7 μg kg. The MCCPs certified value was established as 44 ± 17 μg kg. All assigned values are relative to wet weight in the CRM that was produced as a fish paste to enhance similarity to routine biota samples.
SIGNIFICANCE AND NOVELTY
The fish tissue ERM-CE100 is the first matrix CRM commercially available for the analysis of CPs, enabling analytical laboratories to improve the accuracy and the metrological traceability of their measurements. The certified CPs values are based on results obtained by both gas and liquid chromatography coupled with various mass spectrometric techniques, offering thus a broad validity to laboratories employing different analytical methods and equipment.
Topics: Hydrocarbons, Chlorinated; Paraffin; Reference Standards; Animals; Fishes
PubMed: 38879205
DOI: 10.1016/j.aca.2024.342757 -
Food Research International (Ottawa,... Aug 2024Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a...
Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two treatments: standard and nixtamalisation), as well as rye bread and soybeans. The misos were produced at Noma, a restaurant in Copenhagen, Denmark. Samples were analysed with biological and technical triplicates at the beginning and end of fermentation. We also incorporated in this study six samples of novel misos produced following the same recipe at Inua, a former affiliate restaurant of Noma in Tokyo, Japan. To analyse microbial community structure and diversity, metabarcoding (16S and ITS) and shotgun metagenomic analyses were performed. The misos contain a greater range of microbes than is currently described for miso in the literature. The composition of the novel yellow pea misos was notably similar to the traditional soybean ones, suggesting they are a good alternative, which supports our culinary collaborators' sensory conclusions. For bacteria, we found that overall substrate had the strongest effect, followed by time, treatment (nixtamalisation), and geography. For fungi, there was a slightly stronger effect of geography and a mild effect of substrate, and no significant effects for treatment or time. Based on an analysis of metagenome-assembled genomes (MAGs), strains of Staphylococccus epidermidis differentiated according to substrate. Carotenoid biosynthesis genes in these MAGs appeared in strains from Japan but not from Denmark, suggesting a possible gene-level geographical effect. The benign and possibly functional presence of S. epidermidis in these misos, a species typically associated with the human skin microbiome, suggests possible adaptation to the miso niche, and the flow of microbes between bodies and foods in certain fermentation as more common than is currently recognised. This study improves our understanding of miso ecology, highlights the potential for developing novel misos using diverse local ingredients, and suggests how fermentation innovation can contribute to studies of microbial ecology and evolution.
Topics: Fermentation; Bacteria; Food Microbiology; Taste; Fermented Foods; Microbiota; Japan; Metagenomics
PubMed: 38876584
DOI: 10.1016/j.foodres.2024.114490 -
Food Science & Nutrition Jun 2024This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of...
Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage.
This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced by using different combination doses of fenugreek seed flour, sweet red pepper, and garlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased ( < .05). The hardness, gumminess, and chewiness values of hamburgers containing çemen paste were generally lower than those of control ( < .05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growth and moisture, fat and ash contents. Protein contents of hamburgers containing çemen paste or breadcrumbs were generally higher than that of control ( < .05). Çemen paste usage in hamburgers generally decreased the * values and increased the * values ( < .05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher * values in hamburger patties ( < .05). Lower oxidation levels were generally observed in hamburgers containing 3% or lower doses of fenugreek seed flour and 4.5% of garlic powder in çemen paste ( < .05). It was concluded that çemen paste usage in hamburger patty processing has the potential to improve the quality characteristics and delay oxidative changes.
PubMed: 38873489
DOI: 10.1002/fsn3.4099 -
Food Science & Nutrition Jun 2024This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour... (Review)
Review
This review covers the significance of green banana resistant starch (RS), a substantial polysaccharide. The food industry has taken an interest in green banana flour due to its 30% availability of resistant starch and its approximately 70% starch content on a dry basis, making its use suitable for food formulations where starch serves as the base. A variety of processing techniques, such as heat-moisture, autoclaving, microwaving, high hydrostatic pressure, extrusion, ultrasound, acid hydrolysis, and enzymatic debranching treatments, have made significant advancements in the preparation of resistant starch. These advancements aim to change the structure, techno-functionality, and subsequently the physiological functions of the resistant starch. Green bananas make up the highest RS as compared to other foods and cereals. Many food processing industries and cuisines now have a positive awareness due to the functional characteristics of green bananas, such as their pasting, thermal, gelatinization, foaming, and textural characteristics. It is also found useful for controlling the rates of cancer, obesity, and diabetic disorders. Moreover, the use of GBRS as prebiotics and probiotics might be significantly proved good for gut health. This study aimed at the awareness of the composition, extraction and application of the green banana resistant starch in the future food products.
PubMed: 38873476
DOI: 10.1002/fsn3.4063 -
Food Science & Nutrition Jun 2024A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle...
A partial substitution of wheat flour with potato flour processed by various procedures was used to determine an optimal potato pretreatment method for noodle processing. Wheat flour was substituted with 10%, 30%, and 50% potato flour. Potato flour (PF) was processed using two different methods, including freeze-drying (FD) and low-temperature blanching, then oven drying (LTB_OD). The results showed that substituting wheat flour with freeze-dried (FD) flour (44.29 μm) significantly decreased the mean particle size of the blended flour, while LTB_OD flour (223.09 μm) increased the mean particle size. The pasting properties of wheat flour significantly improved when potato flour was added, with FD flour blends having the highest results. The highest dough development time (14.46 min) was attained when LTB_OD potato flour was substituted up to 50%. The microstructure images showed a poor and discontinuous gluten framework when potato flour content reached 50%. Adding potato flour decreased noodles' brightness (*) while increasing their yellowness (*). Noodles made from wheat and LTB_OD flour blends resulted in the highest cooking loss. The texture properties of noodles deteriorated when potato flour content reached 30%. Substituting up to 30% with freeze-dried flour and 10% LTB_OD resulted in noodles with the highest overall liking scores. The study suggests that for optimal noodle processing, substituting wheat flour with FD potato flour is more favorable than using LTB_OD, as it improves particle size, pasting properties, and overall liking scores while minimizing adverse effects on texture and cooking loss.
PubMed: 38873450
DOI: 10.1002/fsn3.4058 -
Frontiers in Endocrinology 2024Graphene-based warm uterus acupoint paste (GWUAP) is an emerging non-drug alternative therapy for the treatment of primary dysmenorrhea (PD), but the underlying...
Graphene-based warm uterus acupoint paste (GWUAP) is an emerging non-drug alternative therapy for the treatment of primary dysmenorrhea (PD), but the underlying mechanism is still unclear. SD female rats were randomly divided into control group, model group and treatment group to explore the mechanism of GWUAP in the treatment of PD. Combined with 16S rDNA and fecal metabolomics, the diversity of microbiota and metabolites in each group was comprehensively evaluated. In this study, GWUAP reduced the torsion score of PD model rats, improved the pathological morphology of uterine tissue, reduced the pathological damage score of uterine tissue, and reversed the expression levels of inflammatory factors, pain factors and sex hormones. The 16 S rDNA sequencing of fecal samples showed that the abundance of Lactobacillus in the intestinal flora of the model group decreased and the abundance of Romboutsia increased, while the abundance of Lactobacillus in the intestinal flora of the treatment group increased and the abundance of Romboutsia decreased, which improved the imbalance of flora diversity in PD rats. In addition, 32 metabolites related to therapeutic effects were identified by metabolomics of fecal samples. Moreover, there is a close correlation between fecal microbiota and metabolites. Therefore, the mechanism of GWUAP in the treatment of PD remains to be further studied.
Topics: Animals; Female; Dysmenorrhea; Rats; Rats, Sprague-Dawley; Metabolomics; Acupuncture Points; Gastrointestinal Microbiome; RNA, Ribosomal, 16S; Feces; DNA, Ribosomal
PubMed: 38872962
DOI: 10.3389/fendo.2024.1397402