Evaluation of Time-Dependent Corrosion Inhibition Rate for f-MWCNT-BCP Composite Coatings on 316L Stainless Steel in Simulated Body Fluid for Orthopedic Implantation.

A well-developed-multiwall carbon nanotube (f-MWCNT)/biphasic calcium phosphate (BCP) composites were synthesized using ultrasonication method for orthopedic implantation applications. The formation of composites and its phase was confirmed by using X-ray diffraction. The presence of various functional groups was identified by using Fourier transform infra-red (FT-IR) spectroscopy. The presence of f-MWCNT was confirmed by Raman spectroscopy. High-resolution transmission electron microscopy (HR-TEM) analysis revealed that BCP units were bound by the surface of f-MWCNTs. The synthesized composites were coated on medical grade 316L stainless steel substrates using electro deposition technique. To determine its corrosion resistance characteristics, the developed substrates were exposed to a simulated bodily fluid (SBF) solution for 0, 4, and 7 days. These results strongly suggest that the coated composites can be utilized for bone tissue repair.

Investigation on exopolysaccharide production by Lacticaseibacillus rhamnosus P14 isolated from Moroccan raw cow's milk.

Twenty-four strains were isolated from 50 samples of raw cow's milk originated from different regions of Morocco. After different screening methods, one strain was selected as the highest exopolysaccharide (EPS)-producing isolate and was identified by 16S rDNA sequencing as Lacticaseibacillus rhamnosus P14. Moreover, the EPS-producing ability, bacterial growth, and pH of the medium were monitored. The optimization of culture conditions indicated that the high yield of EPS was 685.14 mg/L obtained at 42°C, with lactose as a carbon source. The characterization study showed that the purified EPS consisted of one main fraction that contained 97.67% of carbohydrates. Furthermore, the EPS was identified as a homogeneous polysaccharide, mainly composed of glucose. These results demonstrated the high EPS production ability of the selected L. rhamnosus P14, representing a promising candidate to improve the textural and sensory properties of fermented food.