bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fractalkine functions as a chemoattractant for osteoarthritis synovial fibroblasts and stimulates phosphorylation of mitogen-activated protein kinases and Akt
Authors: Klosowska K , Volin M V , Huynh N , Chong K K , Halloran M M , Woods J M 
Published: February 2009

SummaryFractalkine (FKN/CX3CL1) has been detected in synovial fluids from osteoarthritis (OA) patients. Additionally, low-level expression of the FKN receptor, CX3CR1, has been demonstrated in OA synovial lining. This study aimed to determine a biological function for this ligand/receptor pair in OA and to assess a potential signalling mechanism for FKN in this predominant synovial lining cell type, using chemotaxis assays, Western blotting and F-actin staining. Chemotaxis assays demonstrate that the chemokine domain of FKN effectively induces migration of OA fibroblasts. Consistent with this finding, visualization of F-actin demonstrates that 1 or 10 nM FKN induces noticeable reorganization of cytoskeletal structure in OA fibroblasts after 30 min stimulation with a maximal enhancement at approximately 2 h. In addition, Western blotting analysis demonstrates that FKN stimulates phosphorylation of the mitogen-activated protein (MAP) kinases p38, c-Jun N-terminal kinase (JNK) and extracellular-regulated kinase (ERK) 1/2 as well as the serine-threonine kinase Akt at Ser 473 and Thr 308. All these phosphorylation events occur in a time-dependent manner, with little or no activation within 1 min, and maximal activation occurring typically between 5 and 30 min. Moreover, inhibition of ERK 1/2 significantly reduces FKN-induced OA fibroblast migration. These results suggest that FKN is a novel chemoattractant for OA fibroblasts, consistent with FKN-induced alterations in cytoskeletal structure. In addition, FKN induces OA fibroblast signalling via the MAP kinases p38, JNK and ERK 1/2, as well as Akt.
A novel technique for the removal of fractured instruments in the apical third of curved root canals
Authors: Rahimi M. , Parashos P. 
Published: February 2009

AbstractAim  To report on a conservative approach for removal of a fractured file in the severely curved apical portion of the distobuccal canal of a mandibular molar.Summary  With the assistance of stainless steel hand files and a chloroform‐dipped gutta‐percha cone, a fractured rotary NiTi instrument was successfully removed. The use of this technique may assist in removal of loose instrument fragments that are not easily accessible to other removal techniques.Key learning points  • Instrument fractures do not always lead to an unfavourable prognosis and their removal from the apical third of curved canals should not be routinely attempted.• The case highlights that it is possible to conservatively remove loosely bound objects from the hard‐to‐reach areas of the root canal system.
Histopathological profile of surgically removed persistent periapical radiolucent lesions of endodontic origin
Authors: Love R. M. , Firth N. 
Published: February 2009

AbstractAim  To determine the types of periapical lesions associated with root filled teeth with persistent periapical pathosis that required surgical treatment based on specific inclusion and exclusion criteria.Methodology  Periapical lesions from a consecutive clinical sample of 100 patients were examined histopathologically to determine a definitive diagnosis.Results  Females were more represented (n = 56), the average age was 46.5 years and there were no age differences between gender or lesion type. A diagnosis of periapical granuloma was the most common finding with a similar number present in females (n = 40) and males (n = 37). A cyst was present in 18% of the cases with a majority of females (n = 12) represented in the sample. Evidence of foreign material, with an appearance consistent with endodontic sealer materials, was seen in 25 periapical granulomas, two cysts and one scar. Two periapical scars were seen, one had a history of apicectomy and amalgam root‐end filling while the other was associated with extruded root filling material.Conclusions  By using defined clinical inclusion and exclusion criteria a predictable clinical diagnosis of a persistent periapical lesion due to endodontic origin can be reliably made. Periapical granulomas and cysts were the most common periapical lesions of endodontic origin associated with persistent periapical pathosis with the overall incidence of periapical cysts similar to previous studies. The presence of endodontic material in a high proportion of periapical lesions suggests a cause‐effect association with the inference that clinicians should employ canal preparation techniques that limit apical extrusion of material.
Variables affecting endodontic recall
Authors: Ross C. , Scheetz J. , Crim G. , Caicedo R. , Morelli J. , Clark S. 
Published: February 2009

AbstractAim  To determine the recall rate in an endodontic practice and to evaluate specified variables as to their effect on the rate of patients returning for recall.Methodology  The records of 7105 patients treated by one endodontist between 1975 and 1998 were reviewed. Recorded variables included chart number, patient gender and age, treated tooth number, pulp status, presence of spontaneous pain at initial visit, history of trauma to treated tooth, previous root canal treatment in the treated tooth, and presence of endodontic recall.Results  The recall rate was 49% for the 5641 patients who completed endodontic treatment. Odds ratio analysis showed that females returned for recall at a rate that was significantly higher than males (52% vs. 44%). Odds ratio and chi square analysis revealed that a diagnosis of pulp necrosis or previous root filling resulted in a higher than expected recall rate while a diagnosis of irreversible pulpitis resulted in a lower than expected recall rate (p < 0.001). Patients aged 6–40 years of age returned at a lower rate than expected and those aged 41–80 returned at a higher rate than expected (p < 0.001). There was no significant difference in recall rate for patients reporting spontaneous pain or history of trauma with the treated tooth. The type of treated tooth had no effect on patient recall rate.Conclusions  Forty‐nine per cent of patients returned for recall after a minimum of 6 months with patient age, patient gender and pulp status affecting the rate of recall significantly.
Cytotoxicity and genotoxicity of pulp capping materials in two cell lines
Authors: Camargo S. E. A. , Camargo C. H. R. , Hiller K.‐A. , Rode S. M. , Schweikl H. , Schmalz G. 
Published: February 2009

AbstractAim  The aim of this study was to evaluate the cytotoxicity and genotoxicity of the new castor oil bean cement (COB) material in comparison to commonly used pulp capping materials.Methodology  Specimens of COB, calcium hydroxide (Hydro C), and mineral trioxide aggregate (white and gray MTA) were extracted in culture medium (91.6 mm2 sample surface mL−1). Transfected human pulp cells (tHPCs) were exposed to dilutions of the extracts for 1 h, and the generation of reactive oxygen species (ROS) was determined by flow cytometry (FACS) using H2DCF‐DA as a dye. Survival of tHPCs was measured photometrically using a crystal violet assay after a 24‐h exposure period. Genotoxicity as indicated by the formation of micronuclei in V79 cells, and the modification of the normal cell cycle by extracts of the materials was analysed by FACS.Results  Clear cytotoxic effects were detected only with extracts of Hydro C under the current experimental conditions. The two MTA preparations induced an insignificant reduction in the number of cells. In contrast, the extracts of COB slightly induced cell proliferation. Extracts of Hydro C caused a twofold increase in ROS production, whilst the other tested materials were ineffective. An increase in the number of micronuclei was not detected with any material tested; Hydro C slightly increased the number of cells in G1 and G2.Conclusions  The COB and the two MTA preparations did not negatively influence cell survival or ROS production and may thus be further considered for pulp capping studies.
Articaine buccal infiltration enhances the effectiveness of lidocaine inferior alveolar nerve block
Authors: Kanaa M. D. , Whitworth J. M. , Corbett I. P. , Meechan J. G. 
Published: February 2009

AbstractAim  To compare mandibular tooth pulpal anaesthesia and reported discomfort following lidocaine inferior alveolar nerve block (IANB) with and without supplementary articaine buccal infiltration.Methodology  In this prospective randomized double‐blind cross‐over study, thirty‐six healthy adult volunteers received two IANB injections of 2 mL lidocaine 2% with epinephrine 1 : 80 000 over two visits. At one visit, an infiltration of 2 mL of articaine 4% with epinephrine 1 : 100 000 was administered in the mucobuccal fold opposite a mandibular first molar. At the other visit, a dummy injection was performed. Injection discomfort was recorded on 100 mm visual analogue scales. Pulpal anaesthesia of first molar, premolar, and lateral incisor teeth was assessed with an electronic pulp tester until 45 min post‐injection. A successful outcome was recorded in the absence of sensation on two or more consecutive maximal pulp tester stimulations. Data were analysed using McNemar and Student’s t‐tests.Results  The IANB with supplementary articaine infiltration produced more success than IANB alone in first molars (33 volunteers vs. 20 volunteers respectively, P < 0.001), premolars (32 volunteers vs. 24 volunteers respectively, P = 0.021) and lateral incisors (28 volunteers vs. 7 volunteers respectively, P < 0.001). Buccal infiltration with articaine or dummy injection produced less discomfort than IANB injection (t = 4.1, P < 0.001; t = 3.0, P = 0.005 respectively).Conclusions  The IANB injection supplemented with articaine buccal infiltration was more successful than IANB alone for pulpal anaesthesia in mandibular teeth. Articaine buccal infiltration or dummy buccal infiltration was more comfortable than IANB.
Effect of simulated pulpal microcirculation on intrapulpal temperature changes following application of heat on tooth surfaces
Authors: Kodonas K. , Gogos C. , Tziafas D. 
Published: February 2009

AbstractAim  To evaluate ex vivo whether a simulated pulpal microcirculation inside a pulp chamber influenced intrapulpal temperature rise following application of heat on tooth surfaces.Methodology  An ex vivo model that allowed the circulation of 37 °C warm water inside the pulp chamber of an extracted human tooth was designed. The experimental model resembled pulpal microcirculation. After application of specific thermal stimuli for 30 s to the external surface of 15 maxillary central incisors, lateral incisors and canines, temperature changes were measured in the pulp chamber. The Greenhouse–Geisser and Bonferroni tests were used for analysis of the data. The level of significance was set at 0.05.Results  Significant differences were found in all three groups of teeth between temperature measurements with or without intrapulpal water flow. Additionally, temperature changes resulting from the application of different stimuli to the group of lateral incisors were significantly greater compared with the other groups of teeth (P < 0.05).Conclusions  The importance of the cooling effect of simulated pulp microcirculation in the thermal behaviour of the dentine was established. Thickness of tooth tissue influenced significantly pulp temperature rise ex vivo.
In vitro genotoxicity of root canal sealers
Authors: Brzovic V. , Miletic I. , Zeljezic D. , Mladinic M. , Kasuba V. , Ramic S. , Anic I. 
Published: February 2009

AbstractAim  To evaluate the effect of leakage on differences in genotoxicity of root canal sealers ex vivo according to their main components using two different cytogenetic assays.Methodology  Six materials of different composition (GuttaFlow, Epiphany, Diaket, IRM, SuperEBA and Hermetic) were tested on human peripheral blood lymphocytes using the comet assay and chromosomal aberration analysis. Prepared materials were eluted in physiological solution for 1 h, 1 day, 5 and 30 days. Thereafter cultures were treated with 8 μg, 4 μg and 2 μg of each sealer. Frequencies of chromatide and chromosome breaks and accentric fragments were determined. Comet assay was used to evaluate primary DNA damage by measuring tail length and tail intensity. Chi‐square, Fisher’s PLSD (Protected Least Significant Difference) and Kruskall–Wallis non parametric tests were used for statistical analysis.Results  After 1‐h elution only the highest dose of Diaket, Hermetic and SuperEBA significantly (P = 0.035, P = 0.048, P = 0.037 respectively) affected the measured cytogenetic parameters. The migration ability of DNA was more strongly affected than induction of chromosomal aberrations. After elutions longer than 24 h none of the tested sealers exhibited a genotoxic effect.Conclusion  Under the conditions used in the study all sealers had acceptable biocompatibility in terms of genotoxicity.
Capabilities of near‐infrared spectroscopy to analyse changes in water bonding during honey crystallisation process
Authors: Bakier Sławomir 
Published: February 2009

SummaryTo characterise the changes occurring in honey under the influence of crystallisation process near‐infrared spectroscopy has been used. The technique involved analysing the same type of honey by subtracting its crystallised spectrum from the liquid spectrum. The comparison of the difference spectra made it possible to determine specific water bonding processes affected by crystallisation. The surface area under the peak obtained during absorption by water was in the range of wavenumber ν ? 〈5330; 4965〉 cm−1 with the maximum at ν = 5155 cm−1. It was found out that the area under the peak was directly related to water activity changes that occurred in honey during the crystallisation process. A regression equation between the area under the peak and water activity assumed a linear form characterised by a high value of the determination coefficient R2.
Effect of pan‐frying in extra‐virgin olive oil on odour profile, volatile compounds and vitamins
Authors: Messina Valeria , Biolatto Andrea , Descalzo Adriana , Sancho Ana , Baby Rosa , De Reca Noemí Walsöe 
Published: February 2009

SummaryChanges in odour of Arauco (ARA) and Arbequina (ARB) extra‐virgin olive oil (OO) were monitored during frying by electronic nose (EN) and solid‐phase microextraction–gas chromatography methodologies. Degradation of α‐ and γ‐tocopherols was monitored by HPLC. Electronic nose data and volatile compounds were analysed at intervals of 15 min (t15) during 60 min of frying (t60). α‐ and γ‐tocopherols were determined at intervals of 5 min (t5) during 30 min of frying (t30). Principal components analysis applied to EN data showed one component, PC1 which accounted 96.6% of the total odour variation. SnO2 sensors had a positive correlation with PC1. ARA variety corresponding to frying t60 had the highest positive correlation with PC1. Analysis of variance results for volatile compounds showed an increase on production for: 3‐methyl butanal, n‐pentanal, n‐hexanal, n‐heptanal and n‐nonanal at 15 min of frying for ARB OO and at 30 min for ARA OO. α‐tocopherol and γ‐tocopherol showed an important decrease after the first 5 min of frying for ARB OO and at 15 min for ARA OO.
Physicochemical and functional properties of full fat and defatted cashew kernel flours
Authors: Alobo Arubi P. , Agbo Blessing N. , Ilesanmi Solomon A. 
Published: February 2009

SummaryFull fat and defatted cashew kernel flours were prepared and analysed for their physicochemical and functional properties. There were significant increase in protein and carbohydrate contents of the flour as a result of defatting. The defatted flour possessed higher Ca, P, Na and K contents. It had improved gel strength, foaming and emulsion properties. Foam capacity for the full fat and defatted flours increased from 42% to 50% and 55% to 57% with increased NaCl concentration up to 0.25 and 0.05 m, respectively. The foam capacity and stability of the flours were also pH dependent. The emulsion activity and stability of both flours decreased with increasing NaCl concentration. Minimum and maximum protein solubility were at pH 4 and 8, respectively for the full fat and defatted flours. These results suggest that defatted cashew flour may have potential application as a functional ingredient and as a supplement in foods.
Development and evaluation of a laboratory scale conch for chocolate production
Authors: Bordin Schumacher Andrea , Brandelli Adriano , Schumacher Erwino Wulf , Carrion Macedo Fernanda , Pieta Luiza , Venzke Klug Tâmmila , Vogt de Jong Erna 
Published: February 2009

SummaryIn this study a laboratory scale conch was developed with the purpose of testing new formulations using small amounts of chocolate mass. The equipment was built with working parts of others machines and the chocolate manufactured with the conch was evaluated in relation to the viscosity, moisture, acidity and polyphenol concentration. The resulting chocolate was tempered and then evaluated by a sensory panel. The results were always compared with an industrial conching process. The material used in the assays was dark chocolate (40% cocoa). Data were submitted to variance analysis (anova) and when there was significant difference among the averages, the Tukey’s test was applied. It was verified that the reduction of moisture and viscosity of the mass in the laboratory scale was similar to industrial scale. The parameters acidity and polyphenols showed no significant alterations when comparing both process scales. However, in the sensory analysis a flavour difference between the processing scales was perceptible.
Evolution of monosaccharides of honey over 3 years: influence of induced granulation
Authors: Mar Cavia Maria , Fernández‐Muiño Miguel Angel , Huidobro José Francisco , Álvarez Cristina , Teresa Sancho M. 
Published: February 2009

SummaryEvolution of fructose and glucose over 30 months was researched in sixty fresh and unheated samples of honey collected in areas with typical Continental and Oceanic climates. Samples were stored at room temperature and analysed every 5 months. Influence of induced granulation process was also studied. Evolution patterns of both sugars were similar for all samples. We observed that both monosaccharides decreased with time being the evolution highly dependent on the initial pH of the samples. The lower the initial pH, the greater the decrease of monosaccharides. Induced granulation showed no influence on the evolution of fructose and glucose.
Evaluation of the amino acid content and the quality of protein in florets of white cauliflower: raw, cooked, and prepared for consumption after freezing
Authors: Słupski Jacek , Bernaś Emilia , Kmiecik Waldemar , Lisiewska Zofia 
Published: February 2009

SummaryThe aim of the work was to evaluate the retention of amino acids in white cauliflower florets and the quality of protein. The investigation concerned the raw material and florets prepared for consumption, both from the fresh material and from two types of frozen product: one obtained using the traditional method (blanching–freezing–refrigerated storage–cooking); and the other using a modified method (cooking–freezing–refrigerated storage–microwave defrosting and heating). In 100 g of the raw material the total amino acid content was 1674 mg; the content was significantly higher only in the modified frozen product. The amino acid content found in 16 g N did not significantly differ between the investigated samples, varying in the range of 79.76–87.53 g. Essential amino acids constituted 43–45%. In all the samples the limiting amino acids were cystine with methionine, with glutamic and aspartic acids dominating.
Addition of cashew tree gum to maltodextrin‐based carriers for spray drying of cashew apple juice
Authors: De Oliveira Mirela Araújo , Maia Geraldo Arraes , De Figueiredo Raimundo Wilane , De Souza Arthur Cláudio Rodrigues , De Brito Edy Sousa , De Azeredo Henriette Monteiro Cordeiro 
Published: February 2009

SummaryThis study involved an attempt to totally or partially replace maltodextrin DE10 (MD10) by cashew tree gum (CTG) as a drying aid agent in spray drying of cashew apple juice. The objective was to evaluate the impact of drying aid/cashew apple juice dry weight ratio (D/C, ranging from 3 to 5) and degree of replacement of MD10 with CTG (CTGR, ranging from 0% to 100%) on ascorbic acid retention (AAR), hygroscopicity, flowability and water solubility of spray dried cashew apple juice powder. AAR was increased from 72.90% to 95.46% by increasing D/C from 3 to 5. CTG was shown as a promising maltodextrin replacer, being more effective than the latter to decrease powder hygroscopicity. The most adequate drying conditions (D/C = 5, CTGR≥50%) resulted in more than 90% of AAR, and produced a powder with good flowing properties and water solubility.
Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize‐based nonfermented food gel
Authors: Bolade Mathew K. , Adeyemi Isaac A. , Ogunsua Augustine O. 
Published: February 2009

SummaryThe physicochemical properties of fractionated maize flour and the textural characteristics of a maize‐based nonfermented food gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: <75 μm, 75–150 μm, 150–300 μm, 300–425 μm and whole meal (<425 μm). There were variations in the selected chemical constituents of fractionated maize flour including protein (2.9–4%), ash (0.80–0.97%), crude fibre (0.73–0.91%) and damaged starch (10.1–17.4%). The fractionated maize flour gave variable bulk density (0.80–0.93 g cm−3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the food gel from the flour fractions ranged between 15% and 19.5% while the softness index of the food gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the food gel towards easier hand‐mouldability and swallowability respectively; being important quality indicators for its acceptability.