scholarly journals Potential dental effects of infants' fruit drinks studied in vitro

1990 ◽  
Vol 64 (1) ◽  
pp. 273-283 ◽  
Author(s):  
T. H. Grenby ◽  
M. Mistry ◽  
T. Desai
Keyword(s):  
Dental Health ◽  
Soft Drinks ◽  
Microbial Fermentation ◽  
Titratable Acid ◽  
Oral Streptococcus ◽  
Calcium Phosphorus

Eighteen different infants' drinks from five manufacturers were examined for their carbohydrate, calcium, phosphorus and acid contents, and their attack on tooth mineral. Seven of the drinks were compared with nine varieties of adults' soft drinks, and demineralization was studied with and without the presence of a cariogenic oral streptococcus. The influence of the acids already in the drinks in dissolving Ca and P outstripped that of any acid generated in these studies in vitro by microbial fermentation of the sugars they contained, giving an indication of their relative erosiveness rather than their cariogenic action. Various other features of the drinks relevant to dental health were identified. Titratable acid was a better guide than pH to their dental properties. Although there were considerable differences between the various infants' drinks taken as a group, their acidity levels and demineralizing powers were generally lower than those of the adults' drinks.

An in sita Model for Simultaneous Assessment of Inhibition of Demineralization and Enhancement of Remineralization

1992 ◽  
Vol 71 (3_suppl) ◽  
pp. 804-810 ◽  
Author(s):  
J.D.B. Featherstone ◽  
D.T. Zero
Keyword(s):  
Tooth Enamel ◽  
Dental Health ◽  
Oral Care ◽  
Protective Effects ◽  
Cross Sectional ◽  
Food Component ◽  
Whole Saliva ◽  
Salivary Function

In situ models to assess the ability of oral care products or food components to enhance remineralization and/or inhibit demineralization of tooth enamel or roots must be very carefully designed to minimize the confounding effects of the many variables involved. Controlling these variables as closely as possible is essential if meaningful answers are to be obtained from the models. We have developed an in situ model which combines the experience of several groups. Detailed screening of subjects is essential. Selection criteria should include good general health, good dental health, mandibular partial denture, at least eight natural teeth, no active caries lesions, known fluoride history, normal salivary function, and no medications that affect salivary function. Each subject carries a sound enamel slab and an enamel slab with a pre-formed caries-like lesion (demineralized in vitro) in his/her denture on each side of the mouth for test periods of two or four weeks. The demineralization challenge is controlled by extra-oral immersion of the appliances in sucrose daily. Daily product exposure or daily food component exposure is used as desired. Compliance indicators and a diet diary are included. Whole saliva flow rate (unstimulated), plaque acidogenicity, and salivary fluoride are monitored during the test periods. At the end of the test period, the test slabs are assessed for mineral change, after being sectioned, by means of cross-sectional microhardness or microradiography. The mineral loss or gain (ΔM, μm × vol%), compared with adjacent control sections retained in the lab, is calculated as change in ΔZ (μm × vol%), namely, ΔM = ΔZTEST - ΔZ.CONTROL. In this model, demineralization occurs in sound enamel and in the pre-formed lesions in the absence of fluoride or other protective agents. The model has the potential to be able to differentiate among fluoride delivery systems and to assess the caries-protective effects of agents other than fluoride by use of small groups of subjects.

scholarly journals Bornyl Diphosphate Synthase From Cinnamomum burmanni and Its Application for (+)-Borneol Biosynthesis in Yeast

2021 ◽  
Vol 9 ◽  
Author(s):  
Rui Ma ◽  
Ping Su ◽  
Juan Guo ◽  
Baolong Jin ◽  
Qing Ma ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biosynthetic Pathway ◽  
Main Product ◽  
Microbial Fermentation ◽  
Biosynthesis Pathway ◽  
Analgesic Effects ◽  
Pathway Reconstruction ◽  
Key Enzyme ◽  
Shake Flasks

(+)-Borneol is a desirable monoterpenoid with effective anti-inflammatory and analgesic effects that is known as soft gold. (+)-bornyl diphosphate synthase is the key enzyme in the (+)-borneol biosynthesis pathway. Despite several reported (+)-bornyl diphosphate synthase genes, relatively low (+)-borneol production hinders the attempts to synthesize it using microbial fermentation. Here, we identified the highly specific (+)-bornyl diphosphate synthase CbTPS1 from Cinnamomum burmanni. An in vitro assay showed that (+)-borneol was the main product of CbTPS1 (88.70% of the total products), and the Km value was 5.11 ± 1.70 μM with a kcat value of 0.01 s–1. Further, we reconstituted the (+)-borneol biosynthetic pathway in Saccharomyces cerevisiae. After tailored truncation and adding Kozak sequences, the (+)-borneol yield was improved by 96.33-fold to 2.89 mg⋅L–1 compared with the initial strain in shake flasks. This work is the first reported attempt to produce (+)-borneol by microbial fermentation. It lays a foundation for further pathway reconstruction and metabolic engineering production of this valuable natural monoterpenoid.

scholarly journals Evaluating the Antimicrobial Activity of Commercially Available Herbal Toothpastes on Microorganisms Associated with Diabetes Mellitus

2013 ◽  
Vol 14 (5) ◽  
pp. 924-929 ◽  
Author(s):  
Reena Kulshrestha ◽  
J Kranthi ◽  
P Krishna Rao ◽  
Feroz Jenner ◽  
V Abdul Jaleel ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Antimicrobial Activity ◽  
Dental Health ◽  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
Test Organism ◽  
Diffusion Method ◽  
Zone Of Inhibition ◽  
Disk Diffusion Method

ABSTRACT Aim The present study was conducted to evaluate the efficacy of commercially available herbal toothpastes against the different periodontopathogens. Materials and methods Six herbal toothpastes that were commonly commercially available were included in the study. Colgate herbal, Babool, Meswak, Neem active, Dabur red toothpastes were tested for the study whereas sterile normal saline was used as control. Antimicrobial efficacies of dentifrices were evaluated against Streptococcus mutans and Actinobacillus actinomycetemcomitans. The antimicrobial properties of dentifrices were tested by measuring the maximum zone of inhibition at 24 hours on the Mueller Hinton Agar media inoculated with microbial strain using disk diffusion method. Each dentifrice was tested at 100% concentration (full strength). Results The study showed that all dentifrices selected for the study were effective against the entire test organism but to varying degree. Neem active tooth paste gave a reading of 25.4 mm as the zone of inhibition which was highest amongst all of the test dentifrices. Colgate Herbal and Meswak dentifrices recorded a larger maximum zone of inhibition, measuring 23 and 22.6 mm respectively, compared to other toothpastes. All other dentifrices showed the zone of inhibition to be between 17 and 19 mm respectively. Conclusion The antibacterial properties of six dentifrices were studied in vitro and concluded that almost all of the dentifrices available commercially had antibacterial properties to some extent to benefit dental health or antiplaque action. How to cite this article Jenner F, Jaleel VA, Kulshrestha R, Maheswar G, Rao PK, Kranthi J. Evaluating the Antimicrobial Activity of Commercially Available Herbal Toothpastes on Microorganisms Associated with Diabetes Mellitus. J Contemp Dent Pract 2013;14(5):924-929.

scholarly journals Influence of Transgenic Corn on the In vitro Rumen Microbial Fermentation

2006 ◽  
Vol 19 (12) ◽  
pp. 1761-1768 ◽  
Author(s):  
Ha Guyn Sung ◽  
Dong Myung Min ◽  
Dong Kyun Kim ◽  
De Yun Li ◽  
Hyun Jin Kim ◽  
...  
Keyword(s):  
Microbial Fermentation ◽  
Transgenic Corn

scholarly journals A Microbial Fermentation Mixture Reduces Fusarium Head Blight and Promotes Grain Weight but does not impact Septoria tritici blotch

2021 ◽  
Author(s):  
Tony Twamley ◽  
Mark Gaffney ◽  
Angela Feechan
Keyword(s):  
Fusarium Head Blight ◽  
Fungal Pathogens ◽  
Septoria Tritici Blotch ◽  
Septoria Tritici ◽  
Microbial Fermentation ◽  
In Planta ◽  
Head Blight ◽  
Zymoseptoria Tritici ◽  
The Impact

AbstractFusarium graminearum and Zymoseptoria tritici cause economically important diseases of wheat. F. graminearum is one of the primary causal agents of Fusarium head blight (FHB) and Z. tritici is the causal agent of Septoria tritici blotch (STB). Alternative control methods are required in the face of fungicide resistance and EU legislation which seek to cut pesticide use by 2030. Both fungal pathogens have been described as either hemibiotrophs or necrotrophs. A microbial fermentation-based product (MFP) was previously demonstrated to control the biotrophic pathogen powdery mildew, on wheat. Here we investigated if MFP would be effective against the non-biotrophic fungal pathogens of wheat, F. graminearum and Z. tritici. We assessed the impact of MFP on fungal growth, disease control and also evaluated the individual constituent parts of MFP. Antifungal activity towards both pathogens was found in vitro but MFP only significantly decreased disease symptoms of FHB in planta. In addition, MFP was found to improve the grain number and weight, of uninfected and F. graminearum infected wheat heads.

scholarly journals Modelling the impact of the macroalgae Asparagopsis taxiformis on rumen microbial fermentation

2020 ◽  
Author(s):  
Rafael Muñoz-Tamayo ◽  
Juana C. Chagas ◽  
Mohammad Ramin ◽  
Sophie J. Krizsan
Keyword(s):  
Methane Production ◽  
Volatile Fatty Acids ◽  
Mean Squared Error ◽  
Microbial Fermentation ◽  
Model Structure ◽  
Red Macroalgae ◽  
Asparagopsis Taxiformis ◽  
The Impact

AbstractBackgroundThe red macroalgae Asparagopsis taxiformis is a potent natural supplement for reducing methane production from cattle. A. taxiformis contains several anti-methanogenic compounds including bromoform that inhibits directly methanogenesis. The positive and adverse effects of A. taxiformis on the rumen microbiota are dose-dependent and operate in a dynamic fashion. It is therefore key to characterize the dynamic response of the rumen microbial fermentation for identifying optimal conditions on the use of A. taxiformis as a dietary supplement for methane mitigation. Accordingly, the objective of this work was to model the effect of A. taxiformis supplementation on the rumen microbial fermentation under in vitro conditions. We adapted a published mathematical model of rumen microbial fermentation to account for A. taxiformis supplementation. We modelled the impact of A. taxiformis on the fermentation and methane production by two mechanisms, namely (i) direct inhibition of the growth rate of methanogenesis by bromoform and (ii) hydrogen control on sugars utilization and on the flux distribution towards volatile fatty acids production. We calibrated our model using a multi-experiment estimation approach that integrated experimental data with six macroalgae supplementation levels from a published in vitro study assessing the dose-response impact of A. taxiformis on rumen fermentation.Resultsour model captured satisfactorily the effect of A. taxiformis on the dynamic profile of rumen microbial fermentation for the six supplementation levels of A. taxiformis with an average determination coefficient of 0.88 and an average coefficient of variation of the root mean squared error of 15.2% for acetate, butyrate, propionate, ammonia and methane.Conclusionsour results indicated the potential of our model as prediction tool for assessing the impact of additives such as seaweeds on the rumen microbial fermentation and methane production in vitro. Additional dynamic data on hydrogen and bromoform are required to validate our model structure and look for model structure improvements. We are working on model extensions to account for in vivo conditions. We expect this model development can be useful to help the design of sustainable nutritional strategies promoting healthy rumen function and low environmental footprint.

scholarly journals Effects of some organic acids and salts on microbial fermentation in the digestive tract of piglets estimated using an in vitro gas production technique

2008 ◽  
Vol 14 (4) ◽  
pp. 311 ◽  
Author(s):  
K. PARTANEN ◽  
T. JALAVA
Keyword(s):  
Organic Acids ◽  
Formic Acid ◽  
Digestive Tract ◽  
Sodium Benzoate ◽  
Gas Production ◽  
Control Treatment ◽  
Potassium Sorbate ◽  
Microbial Fermentation ◽  
Calcium Formate

An in vitro gas production technique was used to screen different organic acids (formic, propionic, lactic, citric, and fumaric acid), organic salts (calcium formate, potassium sorbate, and sodium benzoate), and inorganic phosphoric acid for their ability to modulate microbial fermentation in the digestive tract of piglets. For the incubation, 40 ml of culture medium (53% buffer, 45% frozen ileal digesta, and 2% fresh faeces) was dispensed in vessels containing 5 ml of buffer, 0.5 g of feed, and 20 ìl of liquid or 20 mg of solid acidifiers. Gas production was measured every 15 min during the 24 h incubation at 39°C, and a Gompertz bacterial growth model was applied to the gas production data. Formic acid was the only acid that reduced the maximum rate of gas production (ìm) compared to that in the control treatment (P < 0.05). The ìm was slower in vessels with formic acid than in those with calcium formate, citric acid, and potassium sorbate (P < 0.05) Calcium formate increased the ìm compared to the control treatment (P < 0.05). The maximum volume of gas produced and the lag time did not differ between different acidifiers (P > 0.05). When investigating formic-acid-based mixtures that contained 1–5% of potassium sorbate and/or sodium benzoate, the estimated parameters for the Gompertz growth model did not differ from those for treatments with plain formic acid (P > 0.05). However, concentrations of total volatile fatty acids, acetic acid, propionic acid, and n-butyric acid were reduced by all the mixtures (P < 0.05), but not by plain formic acid (P > 0.05). In conclusion, organic acids and salts were found to differ in their ability to modulate microbial fermentation in the digestive tract of piglets. Mixing formic acid with potassium sorbate or sodium benzoate changed fermentation patterns, and the possibility to use them to enhance the antimicrobial effect of formic acid should be investigated further in vivo.;

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