Efetividade do leite bovino e fermentado contendo probiótico na progressão da desmineralização do esmalte ao redor de bráquetes ortodônticos / Effectiveness of bovine milk and fermented containing probiotic in progression of enamel demineralization around brackets orthodontic

Objetivo: verificar a ação de produtos lácteos contendo ou não probióticos sob associação de cepas de Streptococcus mutans (SM) e S salivarius (SS), a adesão desses produtos à superfície de bráquetes ortodônticos e avaliar a progressão da desmineralização em blocos de dente bovino ao redor de bráquetes ortodônticos após o esmalte ter sido exposto a produtos lácteos contendo probióticos. Materiais e métodos: pool de cepas ATCC de SM e SS foi formado e plaqueado sobre placa de Petri contendo meio de cultura brain heart infusion agar (BHI). Cada poço foi preenchido com 150µl dos produtos a serem testados, formando os grupos: L - Leite bovino; LP - Leite bovino com probiótico; LF - Leite fermentado e LFP - Leite fermentado com probiótico. Na sequência as placas foram incubadas por 48h, em estufa à 37ºC. Após isso foi feita a medição do halo formado entre o produto e o meio. Na outra avaliação foi formado biofilme sobre o disco de membrana com o mesmo pool de cepas. Após o tratamento foi feito de acordo com o grupo: P1 (água); P2 (L); P3 (LP); P4 (LFP), seguido pela diluição seriada, plaqueamento e a contagem total de microorganismos. Para a adesividade dos produtos lácteos, bráquetes ortodônticos foram submergidos em cada solução (L, LP, LF e LFP), as quais foram incubadas a 37ºC/24h. Posteriormente, cada bráquete foi transferido para um ependorf contendo solução salina estéril, que foi submetida a diluições seriadas, posteriormente incubadas a 37ºC/48h sob microaerofilia para contagem das UFC/mL. Na avaliação da desmineralização foram utilizados 42 dentes bovinos previamente cortados em blocos com 64 mm². Bráquetes foram colados na superfície do esmalte e divididos em 6 grupos aleatoriamente: G1 (controle negativo), G2 (controle positivo), G3 (L), G4 (LP), G5 (LF) e G6 (LFP). Com a exceção do G1, todos os outros foram colocados em BHI suplementado com 2% de sacarose com 1x106 células/ml de SM (ATCC 25175) e SS (ATCC 7073) durante 24 horas. Posteriormente, foram tratados diariamente com os produtos teste por 5 minutos por um total de 4 dias. Após o tratamento, foi avaliado os valores de microdureza superficial final, índice de perda mineral e microdureza interna. Resultados: não houve formação de halo de inibição entre os produtos e o meio de cultura (p<0.05); no disco de membrana não foram observadas diferenças estatísticas entre os grupos (p=0.679); o GLP e o GLFP apresentaram adesividade aos bráquetes ortodônticos (p=0.056). Todos os grupos G1, G2, G3, G4, G5 e G6, apresentaram perda mineral no final do experimento. Conclusões: não foi possível verificar a bacterioterapia a partir de produtos lácteos contendo probióticos em cepas de SM e SS, e não foi possível prevenir a progressão da cárie em torno dos bráquetes ortodônticos. (AU)

Aim: To verify the action of dairy products with or without probiotics on strains of Streptococcus mutans (SM) and S salivarius (SS), the adhesion of these products to the surface of orthodontic brackets and to evaluate the progression of demineralization in blocks of bovine teeth around orthodontic brackets after the enamel has been exposed to dairy products containing probiotics. Materials and methods: pool of SM and SS ATCC strains was formed and plated on Petri dish containing brain heart infusion agar (BHI) medium. Following the methodology of Antonniazzi et al. (2015) the well was filled with 150µl of the products to be tested, forming the following groups: L - Bovine milk; LP - Bovine milk with probiotic; LF - Fermented milk and LFP - Fermented milk with probiotic. The plates were then incubated for 48 h in an oven at 37 °C. After this the measurement of the halo formed between the product and the medium with millimeter ruler was made. Following the methodology of Antônio et al. (2012) biofilm was formed on the membrane disc with the same pool of strains. After the treatment was done according to the group: P1 (water); P2 (L); P3 (LP); P4 (LFP), followed by serial dilution, plating and total count of microorganisms. For the adhesiveness of the dairy products, orthodontic brackets were submerged in each solution (L, LP, LF and LFP), which were incubated at 37ºC / 24h. Subsequently, each bracket was transferred to an ependorf containing sterile saline solution, which was submitted to serial dilutions, then incubated at 37ºC / 48h under microaerophilia to count the CFU/mL. In the evaluation of the demineralization, 42 bovine teeth previously cut in blocks with 64 mm² were used. Bacteria were glued on the enamel surface and divided into 6 groups randomly: G1 (negative control), G2 (positive control), G3 (L), G4 (LP), G5 (LF) and G6 (LFP). With the exception of G1, all others were placed in BHI supplemented with 2% sucrose with 1x106 cells / ml SM (ATCC 25175) and SS (ATCC 7073) for 24 hours. Subsequently, they were treated daily for 5 minutes for a total of 4 days. After the treatment, the values of final surface microhardness, mineral loss index and internal microhardness were evaluated. Results: there was no inhibition halo formation between the products and the culture medium (p <0.05); in the membrane disc no statistical differences were observed between the groups (p = 0.679); GLP and GLFP showed adhesiveness to orthodontic brackets (p = 0.056). All groups G1, G2, G3, G4, G5 and G6 presented mineral loss at the end of the experiment. Conclusions: it was not possible to verify bacteriotherapy from dairy products containing probiotics in MS and SS strains, and it was not possible to prevent the progression of caries around orthodontic supports. (AU)

Application of acid whey and set milk to marinate beef with reference to quality parameters and product safety.

BACKGROUND: The aim of the study was to evaluate the potential of acid whey and set milk as a marinade in the traditional production of fermented eye round. METHODS: Studies involved assaying pH value, water activity (aw), oxidation-reduction potential and TBARS value, colour parameters in CIE system (L*, a*, b*), assaying the number of lactic acid bacteria and certain pathogenic bacteria after ripening process and after 60-day storing in cold storage. Sensory analysis and analysis of the fatty acids profile were performed after completion of the ripening process. RESULTS: Analysis of pH value in the products revealed that application of acid whey to marinate beef resulted in increased acidity of ripening eye round (5.14). The highest value of the colour parameter a* after ripening process and during storage was observed in sample AW (12.76 and 10.07 respectively), the lowest on the other hand was observed in sample SM (10.06 and 7.88 respectively). The content of polyunsaturated fatty acids (PUFA) was higher in eye round marinated in acid whey by approx. 4% in comparison to other samples. CONCLUSIONS: Application of acid whey to marinade beef resulted in increased share of red colour in general colour tone as well as increased oxidative stability of the product during storage. It also increased the content of polyunsaturated fatty acids (PUFA) in the product. All model products had high content of lactic acid bacteria and there were no pathogenic bacteria such as: L. monocytogenes, Y. enterocolitica, S. aureus, Clostridium sp.

Aggravation of atopic dermatitis in breast-fed infants by tree nut-related foods and fermented foods in breast milk.

Ninety-two exclusively breast-fed Japanese infants with atopic dermatitis were studied to see whether tree nut-related foods (chocolate and coffee) and fermented foods (cheese, yogurt, bread, soy sauce, miso soup and fermented soy beans) eaten by their mothers affected their skin condition. Of the 92 infants, 67 (73%) showed improvement of skin lesions when their mothers avoided these foods and showed aggravation of skin lesions when these foods were reintroduced. The predominant offending foods were chocolate, yogurt, soy sauce and miso soup. A long-term maternal exclusion of the trigger foods brought about progressive improvement of skin lesions in the majority of the infants. These findings suggest that tree nut-related foods and fermented foods are important offending foods of atopic dermatitis in breast-fed infants.

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel.

The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L-1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 microl of 1 mol L(-1) NaOH; the fluoride concentration ranged from 0.027 to 0.958 microgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 microm to 0.18 microm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L-1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness ( percentSMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 µl of 1 mol L-1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 µgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The percentSMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 µm to 0.18 µm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

Effect of kefir on the quality of life of patients being treated for colorectal cancer.

PURPOSE/OBJECTIVES: To determine kefir's effect on the prevention of gastrointestinal complaints and quality of life (QOL) in patients being treated for colorectal cancer. DESIGN: Randomized, controlled, prospective, interventional study. SETTING: Istanbul University Oncology Institute in Turkey. SAMPLE: 40 patients, 20 of whom were randomized to the experimental (kefir) arm and 20 who were randomized to the control arm. METHODS: Informed consent to participate in the study was obtained. Before treatment began, demographics, illness-related characteristics, complaints, and QOL of participants were evaluated. During treatment, side effects were evaluated one week after every cycle of therapy. QOL was evaluated after the third and sixth cycles of treatment. MAIN RESEARCH VARIABLES: The effect of kefir on the prevention of gastrointestinal complaints and QOL in patients being treated for colorectal cancer. FINDINGS: Following chemotherapy, the experimental (kefir) group had more treatment-related gastrointestinal complaints but a decrease in sleep disturbance. No difference was found between the two groups for QOL. CONCLUSIONS: Kefir does not prevent or decrease gastrointestinal complaints in patients undergoing chemotherapy for colorectal cancer. Kefir did decrease sleep disturbances in the experimental group. IMPLICATIONS FOR NURSING: Many patients use complementary and alternative medicine during cancer therapy. This study may provide information about the effectiveness of kefir in patients with cancer.