Search results

1 – 10 of 25
Article
Publication date: 16 October 2018

Mingkang Zhang, Yongqiang Yang, Changhui Song, Yuchao Bai and Zefeng Xiao

This study aims to focus on the heat treatment influence on the corrosion resistance, adhesion of Streptococcus mutans and mechanical properties of CoCrMo alloys manufactured by…

533

Abstract

Purpose

This study aims to focus on the heat treatment influence on the corrosion resistance, adhesion of Streptococcus mutans and mechanical properties of CoCrMo alloys manufactured by the selective laser melting (SLM).

Design/methodology/approach

CoCrMo alloys were manufactured using the Dimetal-100 machine. X-ray diffraction (XRD), metallographic analysis, scanning electron microscopy (SEM), electrochemical corrosion, Vickers microhardness and tensile tests were used to characterize SLM-produced CoCrMo alloys and compare them with the ones manufactured by casting and with the ASTM F75 standard.

Findings

The electrochemical results showed that SLM900 samples had the best corrosion resistance in artificial saliva. The adhesion results showed least propagation and overall quantity of Streptococcus mutans on the SLM900 sample. The microhardness, tensile and yield strength of As-SLM, SLM900 and SLM1200D samples were measured according to the ASTM F75 standard. The elongation of SLM900 was less than 8 per cent, which does not meet the standard specifications. Analysis of the fracture morphology showed that the fracture mechanisms of As-SLM and SLM1200D belong to the quasi-cleavage fracture type, and the mechanical fracture mechanism of SLM900 can be characterized as brittle fracture.

Originality/value

This paper presents the adhesion properties of Streptococcus mutans on the surface of CoCrMo alloys manufactured by SLM and proposes how to regulate the effect of the heat treatment on the corrosion resistance and mechanical properties of CoCrMo alloys manufactured by SLM.

Details

Rapid Prototyping Journal, vol. 24 no. 7
Type: Research Article
ISSN: 1355-2546

Keywords

Article
Publication date: 19 July 2011

Richard F. Tester and Farage H. Al‐Ghazzewi

The purpose of this paper is to determine the effect of synbiotic combination of lactobacilli with konjac glucomannan hydrolysate (GMH) to reduce Streptococcus mutans growth in

Abstract

Purpose

The purpose of this paper is to determine the effect of synbiotic combination of lactobacilli with konjac glucomannan hydrolysate (GMH) to reduce Streptococcus mutans growth in vitro with the intention of characterising its efficacy as a new approach for oral hygiene.

Design/methodology/approach

Strains of Lactobacillus acidophilus and S. mutans were grown individually or in combination in modified Columbia base broth supplemented with 2 per cent GMH. Following incubation, the samples were plated on De Man, Rogosa and Sharpe and Columbia blood agar and growth of both strains was assessed.

Findings

The probiotic bacteria L. acidophilus was able to “out grow” S. mutans in the presence of konjac glucomannan in the mixed cultures.

Originality/value

The results indicate that consumption of prebiotic and probiotic combinations may play a role as potential prophylactic or therapeutic agents for reducing the presence of organisms in the mouth associated with tooth decay. In order to confirm a beneficial effect of GMH further in vivo in this concept, studies involving healthy human volunteers should be considered.

Details

Nutrition & Food Science, vol. 41 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 1991

Kauko K. Mäkinen

Dental caries is caused by a diet‐associated pathologic processaffecting the teeth. This is an infectious, transmissible disease, theinfecting agents being specific…

Abstract

Dental caries is caused by a diet‐associated pathologic process affecting the teeth. This is an infectious, transmissible disease, the infecting agents being specific micro‐organisms, with a streptococcal species, i.e. Streptococcus mutans (or other members of the so‐called mutans streptococci), being especially cariogenic under certain dietary conditions. The transmissibility of the disease is reflected, for example, in the fact that young children usually receive their S. mutans infection from their mothers. According to present scientific knowledge, dental caries should be fully preventable. Maximisation of preventive efforts is of fundamental importance; relying on only one prevention procedure, like a fluoride‐based method, is insufficient. Relying solely on reparative philosophy is wrong. As to dietary approaches, mere prohibition of sugar as the only educational measure is hypocritical. Maximisation of prevention automatically includes the use of sugar substitutes. Of these, xylitol, a natural, physiologic carbohydrate sweetener, has been rigorously tested in long‐term human clinical trials, and has been found to be safe and effective. An effective way to use xylitol is as xylitol‐containing chewing gum, lozenges or chewable tablets. This prevention procedure can easily be promoted in environments where children or young adults are reachable, i.e. at schools, universities, garrisons, public health centres and related institutions. Results from clinical studies suggest that less than 10 grams of xylitol per day, consumed in about five chewing episodes, significantly increases protection against dental caries. This approach, a single‐component modification of diet, can be used to complete existing prevention methods, both at individual and community level.

Details

Environmental Management and Health, vol. 2 no. 2
Type: Research Article
ISSN: 0956-6163

Keywords

Article
Publication date: 12 February 2018

Richard Frank Tester and Farage H. Al-Ghazzewi

This paper aims to focus on the utilisation of pre- and probiotics for oral care and the state of knowledge at this time.

Abstract

Purpose

This paper aims to focus on the utilisation of pre- and probiotics for oral care and the state of knowledge at this time.

Design/methodology/approach

Pre- and probiotics describe beneficial carbohydrates and microbiota, respectively, for optimal gut health. Carbohydrates provide energy selectively for the gut-friendly bacteria. The use of both carbohydrates and bacteria is, however, being expanded into other areas of the body – including the skin, vagina and oral cavity – for health-related applications.

Findings

There is increased interest in both pre- and probiotics for oral care products. The importance of oral microflora and their selective substrates is discussed against a background of contemporary oral care approaches. The issues and benefits are discussed in this review.

Originality/value

It is clear that consumption of prebiotics and probiotics may play a role as potential prophylactic or therapeutic agents for reducing the presence of organisms in the mouth associated with tooth decay. To confirm a beneficial effect of pre- and probiotics further in vivo studies involving healthy human volunteers should be considered.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 3 December 2020

Shweta Suri, Deepika Kathuria, Anusha Mishra and Rajan Sharma

The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its…

Abstract

Purpose

The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents.

Design/methodology/approach

Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented.

Findings

Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe.

Originality/value

This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.

Details

Nutrition & Food Science , vol. 51 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 9 March 2015

Z. F. Bhat, Sunil Kumar and Hina Fayaz Bhat

The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products…

Abstract

Purpose

The aim of the article was to focus on various peptides identified in the egg and their probable application as novel ingredients in the development of functional food products. Bioactive peptides of egg origin have attracted increasing interest as one of the prominent candidates for development of various health-promoting functional and designer foods.

Design/methodology/approach

Traditionally known as a source of highly valuable proteins in human nutrition, eggs are nowadays also considered as an important source of many bioactive peptides which may find wide application in medicine and food production. These specific protein fragments from egg proteins which, above and beyond their nutritional capabilities, have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and may ultimately influence health.

Findings

Several peptides that are released in vitro or in vivo from egg proteins have been attributed to different health effects, including antihypertensive effects, antimicrobial properties, antioxidant activities, anticancer activity, immunomodulating activity, antiadhesive properties and enhancement of nutrient absorption and/or bioavailability. Extensive research has been undertaken to identify and characterize these biologically active peptides of egg origin which has changed the image of egg as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health and treatment and prevention of diseases.

Originality/value

The paper mainly describes the above-stated properties of bioactive peptides derived from egg proteins.

Details

Nutrition & Food Science, vol. 45 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 11 September 2017

H.M. Dilnawaz, Sunil Kumar and Z.F. Bhat

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB…

Abstract

Purpose

This paper aims to to explore the possibility of utilization of Ipomoea batatas as a novel binding agent for hot-set restructured meat products. Further, green coffee bean (GCB) extract was used as a natural ingredient to improve the lipid oxidative stability and storage quality of the developed restructured mutton blocks.

Design/methodology/approach

Restructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters. Restructured mutton blocks containing optimum level of I. batatas were further treated with GCB (1 per cent) extract as a natural ingredient and assessed for various lipid oxidative stability and storage quality parameters under refrigerated conditions (4 ± 1°C).

Findings

Restructured mutton blocks containing 3 per cent level of I. batatas were optimized as best on the basis of various quality parameters. Although a significant declining trend was observed in the sensory characteristics with storage; however, the products containing GCB extract showed significantly (p < 0.05) higher acceptability. The mean scores for overall acceptability for products with GCB extract on day 0 was 7.4 ± 0.1 and for control was 7.3 ± <0.1. Significantly (p < 0.05) lower thiobarbituric acid reacting substances (TBARS, mg malonaldehyde/kg) and free fatty acid (FFA, % oleic acid) values were observed for the products containing GCB extract. The mean TBARS and FFA values for products with GCB extract on day 0 were 0.2 ± <0.1 and 0.08 ± <0.1 and for control were 0.3 ± <0.1 and 0.09 ± <0.1, respectively. The restructured mutton blocks containing GCB extract also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g) and psychrophilic count (log cfu/g).

Originality/value

The results showed herein indicate a promising industrial application of I. batatas (3 per cent) as a binding agent for restructured meat products and GCB extract (1 per cent) as a novel natural ingredient for improved lipid oxidative stability and storage quality.

Details

Nutrition & Food Science, vol. 47 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 November 2011

Rong Song, Xiaohui Jiao and Long Lin

The purpose of this paper is to investigate the effects of nano‐titanium dioxide and nano‐silicon dioxide particles on the mechanical and antimicrobial properties of denture base…

Abstract

Purpose

The purpose of this paper is to investigate the effects of nano‐titanium dioxide and nano‐silicon dioxide particles on the mechanical and antimicrobial properties of denture base resin.

Design/methodology/approach

Nano‐titanium dioxide and nano‐silicon dioxide particles were introduced to heat‐curing denture base resin to prepare composites. Electronic universal testing machine and friction tester were used to test tensile strength and frictional resistance properties of the samples prepared, respectively; also, film adhesion method was used to test the in vitro antimicrobial activity against Candida albicans and Streptococcus mutans.

Findings

Addition of nano‐titanium dioxide particles could improve the antimicrobial property of denture base resin, and addition of nano‐silicon dioxide particles could improve the tensile strength and frictional resistance of denture base resin. Mixture of the two nano‐particles, at a certain ratio, could improve the tensile strength, frictional resistance and antimicrobial property of denture base resin to a certain extent.

Practical implications

Nano‐titanium dioxide and nano‐silicon dioxide denture base resin composites were obtained. The mechanical and antimicrobial properties of the composites were improved compared to the raw denture base resin.

Originality/value

Nano‐titanium dioxide and nano‐silicon dioxide denture base resin composites with excellent performance could be obtained. Longer service life, greater hardness and clearness helped improve the patients' quality of life. Limited work with respect to the improved denture base resin was performed, which could form the theme of a future study. The outcomes of the research reported here set a new milestone in the field of denture base resin.

Open Access
Article
Publication date: 1 May 2020

Saruta Saengtipbovorn

The study aims to test the efficacy of brief-caries risk assessment form with standard caries risk assessment form and to evaluate the application of caries risk assessment…

1806

Abstract

Purpose

The study aims to test the efficacy of brief-caries risk assessment form with standard caries risk assessment form and to evaluate the application of caries risk assessment following American Academy of Pediatric Dentistry (AAPD) between brief and standard caries risk assessment on dental health status among preschool children.

Design/methodology/approach

Brief-caries risk assessment form was developed. Then, experimental study was conducted in public health center 54 among 70 patients (35 test and 35 control) from January to July 2019. Test group used brief-caries assessment form, and control group used standard form. Both groups received the same caries risk assessment criteria and management protocol from AAPD. At baseline, 3-month and 6-month follow-up, caries risk and dental health status (plaque index, cavitated caries lesion and non-cavitated caries lesion) were assessed. Data were analyzed by descriptive statistic, t-test, chi-square test, Fisher's exact test and repeated measures ANOVA.

Findings

Percentage of high caries risk decreased from baseline (93.9%: test and 96.9%: control) to 6-month follow-up (66.7%: test and 65.6%: control) in both groups, with no statistically significant differences between groups. Plaque index, cavitated caries lesion and non-cavitated caries lesion were not statistically significant differences between groups. Brief-caries assessment decreased times/visit from 10-15 minutes to 5 minutes.

Originality/value

Brief-caries assessment form decreased caries risk and prevented dental caries as the standard form. Using brief-caries assessment form could save time, is cost-effective and is appropriate for use in public health centers. However, a short follow-up time might have insufficient power to detect the differences between groups.

Details

Journal of Health Research, vol. 35 no. 1
Type: Research Article
ISSN: 0857-4421

Keywords

Article
Publication date: 2 June 2014

Alex Kizito, Meredith Caitlin, Yili Wang, Arabat Kasangaki and Andrew J. Macnab

The purpose of this paper is to explain the rationale and potential for the WHO health promoting schools (HPS) to improve children ' s oral health, and describe validated…

1352

Abstract

Purpose

The purpose of this paper is to explain the rationale and potential for the WHO health promoting schools (HPS) to improve children ' s oral health, and describe validated quantitative methodologies and qualitative approaches to measure program impact.

Design/methodology/approach

Critical discussion of the impact of poor oral health and potential for school-based educational intervention, and evaluation methodologies used by the authors.

Findings

Using HPS to improve oral health is relevant because dental caries and gingivitis/periodontitis negatively impact children ' s health and quality of life worldwide. WHO has called for effective community-based oral health promotion programs; intervention is simple and low cost; robust evaluation measures exist – the decayed missing filled teeth index and change in cavity rate allow quantitative comparison of oral health status; and questionnaires document changes in knowledge, practices, diet, health-related quality of life, and pain.

Practical implications

Poor oral health is a major health issue. Established measures to improve oral hygiene offer an achievable, low-cost HPS entry point; the “knowledge” and “healthy practices” components central to the WHO HPS model are tried and tested and multiple potential benefits are documented. Poor oral health is a non-stigmatized issue, hence intervention is readily accepted, and effective evaluation tools provide evidence of program effect over a short (two to three years) timeframe.

Originality/value

Oral health promotion is more affordable and sustainable than the cost of traditional restorative treatments especially in middle- and low-income countries. Success with oral health leads to confidence for expansion of HPS activities to address other health issues relevant to the school community.

Details

Health Education, vol. 114 no. 4
Type: Research Article
ISSN: 0965-4283

Keywords

Access

Year

All dates (25)

Content type

1 – 10 of 25