The Effects of Potato (Solanum tuberosum L. vs. Granola; Solanaceae) Peel Extract Gel on Gingival Wound Healing in Wistar Rats.

Purpose: Phenolic compounds with antioxidant, antimicrobial, and anti-inflammatory properties have been identified in potatoes (Solanum tuberosum L.; Solanaceae), which may potentially contribute to wound healing. The study aimed to evaluate the effect of potato peel extract gel Granola variety on oral gingival wound healing in Wistar Rats. Methods: This research was a true experimental in vivo study, involving 30 male Wistar rats, aged 12-14 weeks and weighing approximately 150 to 200 grams. Surgical vertical incisions, each 3 mm in length, were made on the mandibular gingiva. The test group consisted of six subgroups, each comprising 5 rats. The negative control group received a base gel, while treatment groups were given 1% povidone-iodine solution, 0.1% triamcinolone acetonide oral paste, and 2%, 4%, and 6% potato peel extract gel. Wound lengths were measured on days 3, 7, and 14 to evaluate the healing process. Statistical analysis used the ANOVA test, a p-value of < 0.05 was considered statistically significant. Results: All experimental groups showed a reduction in wound length on days 3, 7, and 14. Notably, the application of 4% and 6% potato peel extract gel formulations facilitated to faster wound healing on day 3, surpassing the povidone-iodine and triamcinolone acetonide groups. However, by days 7 and 14, both the povidone-iodine group and the 6% formulation group demonstrated superior outcomes, although the differences in values were not statistically significant (p < 0.05). Conclusion: Potato peel extract gel formulations at 4% and 6% concentrations were found to expedite the healing of incision wounds, showing no statistically significant difference from the povidone-iodine and triamcinolone acetonide groups. Therefore, potato peel extract gel holds excellent potential for development as an alternative medicine for natural and safe wound healing therapy.

Salivary Calcium Level and Its Correlation with Salivary pH, Salivary Volume, and Calcium Intake in Hypertensive Female Patients with Different Blood Sugar Levels.

Aims: This study aimed to evaluate the salivary calcium level and its correlation with salivary pH, salivary volume, and calcium intake in hypertensive female patients with different blood sugar levels. Materials and Methods: This cross-sectional study included 49 female subjects with hypertension. Subjects were divided into three groups based on the HbA1c test: normal, prediabetes, and diabetes. Unstimulated whole saliva was collected using the spitting method. Salivary calcium levels were evaluated using an Atomic Absorption Spectrophotometer. Salivary pH was obtained using a universal indicator pH paper test. Calcium intake was assessed by a semi-quantitative food frequency questionnaire. The Kruskal-Wallis test was used to compare salivary parameters and total calcium intake within study groups. Spearman rank correlation and multiple regression analysis were used to evaluate the correlation between salivary calcium levels and all variables in the study. Results: No significant difference in salivary calcium, volume, pH, and total calcium intake was observed within the study groups. However, a significant correlation was found between salivary calcium levels and salivary pH in hypertensive females with normal blood glucose levels. Moreover, salivary calcium levels have a significant correlation with systolic blood pressure in prediabetes and diabetes groups. Conclusions: This study found a decrease in all salivary parameters (calcium, pH, and volume) as well as a low calcium intake in hypertensive females, despite no significant difference found in groups with different blood glucose levels. Blood glucose levels appeared to be a confounder in the relationship between salivary calcium with salivary pH and systolic blood pressure.

Bio-Mechanism Inhibitory Prediction of ß-Sitosterol from Kemangi (Ocimum basilicum L.) as an Inhibitor of MurA Enzyme of Oral Bacteria: In vitro and in silico Study.

BACKGROUND: Dental caries is a widespread disease that causes dental tissue destruction and leads to local and general complications. Gram-positive bacteria including Streptococcus mutans, Streptococcus sanguinis, and Enterococcus faecalis take part in dental caries formation. Gram-positive bacteria have cell walls that consistof a thick layer of peptidoglycan which maintains the strength and rigidity of the bacteria, as well as bacteria guard from internal osmotic pressure. The biosynthesis of peptidoglycan involves many enzymes, including the Mur family, penicillin binding protein (PBP), and sortases. PURPOSE: This research has the intention to screen and examine the antibacterial compound of edible plant Kemangi (Ocimum basilicum L.) in terms of how it fights against some oral pathogenic bacteria of E. faecalis ATCC 29212, S. mutans ATCC 25175, and S. sanguinis ATCC 10566. MATERIALS AND METHODS: The O. basilicum L. was macerated by several organic solvents to obtain the extracts, before then being purified using several combinations of chromatography methods and the compound was discovered via spectroscopic methods. For the assay against bacteria, the extracts and compounds were tested using agar well diffusion and microdilution assay. RESULTS: The isolated compound was identified as ß-sitosterol. The compound activity against bacteria was evaluated by in vitro assay against S. sanguinis ATCC 10566 and E. faecalis ATCC 29212 with the MIC and MBC value of 25,000 and 50,000 ppm, respectively. The compound was also tested by in silico study using the molecular docking method. The molecular interaction between ß-sitosterol and the protein target showed a lower binding affinity value than the native ligand and other positive controls for each protein. Based on the amino acid residue bound to the ligands, ß-sitosterol on MurA and SrtA is not competitive to the positive control, showing potential as a natural antibacterial agent. Meanwhile, on the MurB and PBP, ß-sitosterol and positive control do compete with each other. CONCLUSION: The compound, isolated from O. basilicum L. leaf, was determined as ß-sitosterol, which has the molecular formula C29H50O. The antibacterial activity of ß-sitosterol by in vitro assay showed weak antibacterial activity, yet exhibited the potential to inhibit the biosynthesis of peptidoglycan and prevent bacteria cell wall formation by inhibiting MurA and SrtA activity via docking simulation.

Application of Health Belief Model on Child's Dental Visit Postponement during the COVID-19 Pandemic.

OBJECTIVE: The aim of this article is to analyze parental perception on child's dental visit postponement using health belief model (HBM) during the pandemic of COVID-19. MATERIALS AND METHODS: Cross-sectional survey design was chosen with a purposive sample recruited online by distributing questionnaires consisting 26 items of HBM construct. Data were analyzed descriptively by SPSS version 22. RESULT: A total 111 respondents participated in the study. Respondents perception were found indifferent in perceived susceptible (X̄ = 3.07), perceived severity (X̄ = 2.99), and perceived barrier (X̄ = 3.38). Whilst confirmed in perceived benefit (X̄ = 2.54), cue of action (X̄ = 2.05), self-efficacy (X̄ = 2.08), and locus of control (X̄ = 2.88). CONCLUSION: This study provided evidence that HBM is applicable to children's dental visit postponement during the pandemic of COVID-19.

Correlation between Taste Threshold Sensitivity and MMP-9, Salivary Secretion, Blood Pressure, and Blood Glucose Levels in Smoking and Nonsmoking Women.

Cigarette smoking can cause taste receptors to increase the taste threshold value. Consequently, the consumption of sugar and salt will not be controlled, therefore causing systemic diseases such as hypertension and diabetes. Nicotine and tobacco in cigarettes can stimulate MMP-9 which plays vital physiological roles in normal tissue growth and repair processes. This study aimed to find the correlation between taste threshold sensitivity and MMP-9, salivary secretion, blood pressure, and blood glucose levels in smoking and nonsmoking women. This was a cross-sectional study consisting of young adult women aged 18-24 years. Subjects were divided into two groups: the nonsmoking and smoking groups. In the combined data of both groups, the sweet taste threshold was correlated with age (r = 0.308, p=0.008), blood glucose levels (r = 0.238, p=0.043), and MMP-9 (r = -0.297, p=0.011). The salt taste threshold was only correlated with systolic blood pressure in the smoking (r = 0.440, p=0.032) and combined data groups (r = 0.260, p=0.026). By using partial correlation, it was shown that the relationship between the salt taste threshold and systolic blood pressure was influenced by smoking habits. The sweet taste threshold in women was found to correlate with age, blood glucose levels, and MMP-9 levels. On the other hand, there was a significant relationship between the salt taste threshold in women with systolic blood pressure, which was the only correlation analyzed in sthis study that was found to be influenced by smoking. However, both sweet and salt taste thresholds were not statistically correlated with salivary secretion.