Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine.

BACKGROUND: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. METHOD: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control, gallotannins (GT), condensed tannins (CT), ellagitannins (ET), and tea tannins (TT). The chemical composition of the four commercially available tannin mixtures was defined by means of NMR and high-resolution mass spectrometry. After the addition of tannins, each wine sample was oxidized by air over four cycles of saturation. During the experiment oxygen consumption rate (OCR), sulfur dioxide consumption, acetaldehyde production, phenolic compounds, chromatic characteristics, astringency measured by the reactivity towards saliva proteins and astringency subqualities were evaluated. RESULTS: The experiment lasted 52 days. The addition of tannins influenced the oxygen consumption on the 1st day of the saturation cycles and, in the case of TT, a higher total consumption of oxygen was also detected. Acetaldehyde increased during the experiment while the native anthocyanins decreased throughout the oxidation process. CONCLUSION: Wines added with tannins featured improved color intensities with respect to the control; the addition of TT, GT and ET slightly promoted the formation of short polymeric pigments; the astringency, determined before and at the end of the experiment, decreased in all the samples, including the control wine, and mostly in the ET and GT samples.

Astringent Mouthfeel as a Consequence of Lubrication Failure.

Herein, we systematically investigate the origin of astringent mouthfeel when we eat unripe fruits, drink coffee or tea, from the perspective of lubrication by simulating the dynamic weak interaction on the tongue with model protein (mucoprotein, MP) and polyphenolic compounds (tannic acid, TA). Astringency was due to the protein-mediated lubrication failure when encountering polyphenolic molecules that normally exist, for example in unripe fruits, coffee, tea. The underlying molecular mechanism of oral tribology is widely present in nature and enables us to engineer a tongue-like polyacrylamide composite hydrogel that exhibits high TA sensitivity and to develop a scientific strategy for catching slippery fish using TA-containing gloves. These results provide novel and useful insights into the failure of biological boundary lubrication on soft tissue surface with the adsorbed proteins.

Shear bond strength of two adhesives to bovine dentin contaminated with various astringents.

PURPOSE: To investigate the in vitro shear bond strength of two adhesives to bovine dentin contaminated with various astringents. METHODS: 120 adult bovine incisors were collected and cut to obtain 240 specimens. The specimens were randomly divided into a self-etch adhesive group (N = 120) and a total-etch adhesive group (N = 120). Both of the groups were divided into the following six subgroups: the non-contamination group and the contamination groups 25% Al2(SO4)3 (Orbat sensitive), 25% AlCl3 (Racestyptine), 10% AlCl3 (Roeko Gingiva Liquid), 15.5% Fe2(SO4)3 (Astringedent) and AlCl3 Paste (Astringent Retraction Paste, N = 20 in each subgroup). Each astringent was applied for 1 minute to the dentin surface before rinsing with water spray for 20 seconds. The respective adhesive was then applied according to the manufacturer's instructions. Two composite cylinders were shaped with a mold, cured on the dentin surface of each specimen and sheared off after 1 day and 1 week storage. The shear bond strengths (MPa) were recorded and analyzed with ANOVA. Results: In the self-etching adhesive group, all astringents showed negative effects on dentin bonding (P < 0.05). Astringent contamination did not have a negative effect on dentin bonding in the total-etch adhesive group (P > 0.05).

Clinical efficacy of polyvinyl siloxane impression materials using the one-step two-viscosity impression technique.

STATEMENT OF PROBLEM: Impression making is a challenging clinical procedure for both patients and dentists. PURPOSE: The purpose of this clinical study was to compare a recently introduced fast-setting polyvinyl siloxane (PVS) impression material with heavy body/light body (HB/LB) combination (Imprint 4; 3M ESPE) (experimental group) with a conventional PVS impression material with HB/LB combination (Imprint 3; 3M ESPE) (control group), using the 1-step 2-viscosity impression technique. MATERIAL AND METHODS: Two definitive impressions (1 of each material combination) were made of 20 crown preparations from 20 participants. The quality of impressions was rated by 3 evaluators (clinical evaluator, clinical operator, and dental technician) and by the patients for the level of comfort and taste of the impression materials. The order in which the 2 impressions were made with each material combination was randomized for each crown preparation. A paired t test for paired means and McNemar test for paired proportions were used for statistical comparisons (α=.05). RESULTS: Participants rated the comfort of the impression making with the experimental group significantly higher than that with the control group (P=.001). No significant differences were found in participants' rating for the taste of the impression materials (P=.46). The viscosity for tray material was rated as significantly better for the control group by the clinical operator (P=.004). The readability of the impression and visibility around the finish line were rated as significantly better for the experimental group than for the control group (P<.001). Except for the ease of removal of the stone (RS), the ratings for the 2 groups by the dental technician were similar. The ease of RS was rated as significantly better for the experimental group (P<.001). Eleven dies from the control and 9 from the experimental group were selected for fabrication of the definitive crowns (P=.65). CONCLUSION: Within the limitations of this clinical study, no significant differences were found in the overall clinical performance of the experimental and the control groups. Impressions made with both materials were clinically acceptable. Participants rated the comfort provided by the experimental group significantly better than that of the control group.

The Impact of Expasyl® Gingival Retraction Paste on the Bond Strength of Self-etch and Total-etch Systems.

OBJECTIVE: To evaluate the influence of Expasyl® gingival retraction paste on the shear bond strength of self-etch and total-etch adhesive systems. MATERIALS AND METHODS: Twenty-four specimens of extracted, caries-free, sound human molars were used in this study. The molars were then cut vertically into halves through the buccal and lingual cusps. Forty-eight specimens were divided into four groups (total-etch, total-etch with Expasyl application, self-etch, self-etch with Expasyl application) and the shear bond strength was tested. RESULTS: Expasyl significantly reduced the shear bond strength of the self-etch and total-etch adhesive systems. The self-etch system showed relatively lower performance compared with the total-etch adhesive system. The shear bond strength values of the total-etch adhesive without Expasyl showed the highest bond strength (21.48 ± 2.89), while the self-etching group adhesive treated with Expasyl showed the lowest shear bond strength value (14.89 ± 1.81). CONCLUSION: From the observations of this in vitro study, it can be concluded that the use of Expasyl® gingival retraction system can negatively affect bond strength of adhesives. The total-etch system showed better compatibility to the Expasyl gingival retraction system than the self-etch.

Comparison of pressure generated by cordless gingival displacement materials.

STATEMENT OF PROBLEM: Because pressure generated by a displacement cord may traumatize the gingiva, cordless gingival displacement materials are available to the clinician as atraumatic alternatives. However, whether the pressures produced by the different systems are equivalent is unclear. PURPOSE: The purpose of this study was to investigate the pressures generated by 4 different cordless gingival displacement materials. MATERIAL AND METHODS: A chamber with a dimension of 5 × 5 × 2 mm was made from Type IV stone and silicone material to simulate a rigid and elastic environment. A pressure gauge was embedded into the wall of the chamber, and 4 materials (Expasyl, Expasyl New, 3M ESPE Astringent Retraction Paste, and Magic FoamCord) were injected into the chamber. The maximum and postinjection pressures were recorded with Chart 5 software and the Power Lab system. The pressures generated by the different materials were compared with a post hoc Mann-Whitney U test (α=.05). RESULTS: The median postinjection pressures generated by Expasyl (142.2 kPa) and Expasyl New (127.6 kPa) were significantly greater than the pressures generated by 3M ESPE Astringent Retraction Paste (58.8 kPa) and Magic Foam Cord (32.8 kPa). Expasyl generated a maximum pressure of 317.4 kPa and Expasyl New of 296.6 kPa during injection, whereas 3M ESPE Astringent Retraction Paste generated 111.0 kPa, and Magic Foam Cord generated 17.8 kPa. CONCLUSIONS: All cordless systems produced atraumatic pressures, with Expasyl New and Expasyl generating the highest pressures and, therefore, can be considered the most effective material.

Polymerization time compatibility index of polyvinyl siloxane impression materials with conventional and experimental gingival margin displacement agents.

STATEMENT OF PROBLEM: No consensus exists as to the compatibility of chemical agents used with gingival displacement methods with different impression materials. PURPOSE: The purpose of this study was to investigate the effect of conventional and experimental gingival displacement agents on the polymerization time of polyvinyl siloxane impression elastomers. MATERIAL AND METHODS: The study comprised 10 gingival displacement agents, including 5 conventional astringents (10%, 20%, and 25% aluminum chloride, 25% aluminum sulfate, and 15.5% ferric sulfate) and 5 experimental adrenergics (0.1% and 0.01% HCl-epinephrine, 0.05% HCl-tetrahydrozoline, 0.05% HCl-oxymetazoline, and 10% HCl-phenylephrine). The polymerization time of 240 specimens (weight 3.3 g) of 4 polyvinyl siloxane (PVS) impression elastomers, type 3 (Colorise Thermochromic, Hydrorise, Express, and Take 1 Advanced), after mixing with 20 µL of each displacement agent, was measured with a viscometer. The 24 specimens from the control group were polymerized without contact with the displacement agents. The studies were performed at 23°C and 37°C (± 0.1°C). RESULTS: A polymerization time compatibility index (PTCI) was devised, where the polymerization time of PVS mixed with the displacement agents was expressed as the percentage of the standard polymerization time of the impression material. The PTCI values at 23°C were higher than those at 37°C for both groups of displacement agents. At 37°C, the experimental displacement agents achieved higher PTCI values than the conventional agents. CONCLUSIONS: All of the evaluated displacement agents at laboratory and intraoral temperatures induced changes in the polymerization time of PVS. Therefore, chemical displacement agents should not come into direct contact with PVS impression materials.

Wine tannins and their aggregation/release with lipids and proteins: Review and perspectives for neurodegenerative diseases.

Tannins are amphiphilic molecules, often polymeric, which can be generally described as a core containing hydrophobic aromatic rings surrounded by hydroxyl groups. They have been known for millennia and are part of human culture. They are ubiquitous in nature and are best known in the context of wine and tea tasting and food cultures. However, they are also very useful for human health, as they are powerful antioxidants capable of combating the constant aggressions of everyday life. However, their mode of action is only just beginning to be understood. This review, using physicochemical concepts, attempts to summarize current knowledge and present an integrated view of the complex relationship between tannins, proteins and lipids, in the context of wine drinking while eating. There are many thermodynamic equilibria governing the interactions between tannins, saliva proteins, lipid droplets in food, membranes and the taste receptors embedded in them. Taste sensations can be explained using these multiple equilibria: for example, astringency (dry mouth) can be explained by the strong binding of tannin micelles to the proline-rich proteins of saliva, suppressing their lubricating action on the palate. In the presence of lipid droplets in food, the equilibrium is shifted towards tannin-lipid complexes, a situation that reduces the astringency perceived when consuming a tannic wine with fatty foods, the so-called "camembert effect". Tannins bind preferentially to taste receptors located in mouth membranes, but can also fluidify lipids in the non-keratinized mucous membranes of the mouth, which can impair the functioning of taste receptors there. Cholesterol, present in large quantities in keratinized mucous membranes, stiffens them and thus prevents tannins from disrupting the conduction of information through other taste receptors. As tannins assemble and disassemble depending on whether they are in contact with proteins, lipids or taste receptors, a perspective on their potential use in the context of neurodegenerative diseases where fibrillation is a key phenomenon will also be discussed.

Effect of three different contamination removal methods on bond strength of a self-etching adhesive to dentin contaminated with an aluminum chloride hemostatic agent.

AIM: This study evaluated the effect of three different contamination removal methods on bond strength of one-step self-etching adhesive to dentin contaminated with an aluminum chloride hemostatic agent. MATERIALS AND METHODS: One hundred noncarious adult molars were used in this study; 2-mm-thick dentin disks were prepared and randomly assigned to 5 groups (n = 20). Group I: control; group II: hemostatic agent-contaminated; group III: hemostatic agent-contaminated and rinsing with water; group IV: hemostatic agent-contaminated and ethylene diamine tetraacetic acid (EDTA) application; and group V: hemostatic agent-contaminated and phosphoric acid application. Clearfil S3 Bond was used to bond composite to dentin surfaces. Subsequent to adding composite cylinders the shear bond strength test was performed. Data were analyzed by one-way ANOVA and Tukey test. Two additional specimens from each group were prepared and evaluated under scanning electron microscope (SEM). RESULTS: There were statistically significant differences in bond strength among the groups (p < 0.001). In two-by-two comparisons statistically significant differences were observed in bond strength values between all the groups (p < 0.001) except for groups I and IV (p = 0.933). CONCLUSION: Aluminum chloride hemostatic agent adversely affected the bond strength of self-etch adhesive to dentin. However, application of EDTA increased the bond strength to the level of normal dentin. CLINICAL SIGNIFICANCE: EDTA and phosphoric acid removed aluminum chloride hemostatic agent contamination of dentin surfaces. However, unlike EDTA phosphoric acid failed to increase the bond strength of self-etch adhesive to dentin to the level of the control group.

Investigating the role of tartaric acid in wine astringency.

Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying mechanisms are not clearly understood. This work introduced new insight into the effect of tartaric acid on astringency perception from the perspectives of complex formation, protein secondary structure, chemical bond type and salivary layer fluidity by establishing models using proteins (α-amylase, salivary proteins) and tannic acid. Results demonstrated that tartaric acid affects wine astringency by two mechanisms: a) Tartaric acid compound directly affects the wine astringency by forming ternary complexes and causing the protein structure to stretch by changing the hydrogen bond and hydrophobic bond between protein-polyphenol complexes. b) pH affected astringency by increasing the fluidity of the salivary layer rather than increasing the consumption of the salivary layer. The findings provide valuable information to the wine industry to regulate wine astringency by the management of tartaric acid.

Paper chromatography approach for the assessment of interaction between red wine and whole saliva.

In-mouth interaction of red wine compounds with salivary proteins is a primary event allegedly responsible for eliciting the mouth-feel sensation of astringency. Those interactions have been currently associated with precipitation of salivary protein/polyphenol complexes. However, such single physicochemical evidence for interaction does not account for the complexity of astringency. This study aimed to develop a paper chromatography method to assess interactions between red wine and the salivary protein fraction using stepwise series of red wine/saliva binary mixtures from 100% wine to 100% saliva ("Alpha and Omega series"). Aliquots of each one of the mixtures were spotted on a cellulose membrane to scrutinize independently the distribution areas of wine components (naturally pink-colored) and salivary protein (stained blue in Coomassie Brilliant R-250). This double target detection revealed interactions between saliva and red wine components along most of the quantitative Alpha and Omega series, a point of equivalence corresponding to maximum interactivity for both complex reactants and a non-diffusible sub-fraction of saliva displaying the highest interactivity. The results indicate a novel way to assess quantitatively physicochemical interactions between red wines and human saliva but also provide new lights to approach the identification of molecular salivary structures involved in triggering astringency.

Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models.

It is well known that repeated exposure to phenolic compounds (PCs) raises astringency perception. However, the link between this increase and the oral cavity's interactions with salivary proteins (SPs) and other oral constituents is unknown. To delve deeper into this connection, a flavonoid-rich green tea extract was tested in a series of exposures to two oral cell-based models using a tongue cell line (HSC3) and a buccal mucosa cell line (TR146). Serial exposures show cumulative PC binding to all oral models at all concentrations of the green tea extract; however, the contribution for the first and second exposures varies. The tongue mucosal pellicle (HSC3-Mu-SP) may contribute more to first-stage astringency (retaining 0.15 ± 0.01 mg mL-1 PCs at the first exposure), whereas the buccal mucosal pellicle (TR146-Mu-SP) retained significantly less (0.08 ± 0.02 mg mL-1). Additionally, increased salivary volume (SV+), which simulates the stimulation of salivary flow brought by a food stimulus, significantly enhances PC binding, particularly for TR146 cells: TR46-Mu-SP_SV+ bound significantly higher total PC concentration (0.17 ± 0.02 mg mL-1) than the model without increased salivary volume TR146-Mu-SP_SV- (0.09 ± 0.03 mg mL-1). This could be associated with a higher contribution of these oral cells for astringency perception during repeated exposures. Furthermore, PCs adsorbed in the first exposure to cell monolayer models (+TR146 and +HSC3) change the profile of PCs bound to these models in the second exposure. Regarding the structure binding activity, PCs with a total higher number of hydroxyl groups were more bound by the models containing SP. Regarding the SP, basic proline-rich proteins (bPRPs) may be involved in the increased perception of astringency upon repeated exposures. The extent of bPRP precipitation by PCs in mucosal pellicle models for both cell lines (HSC3 and TR146) in the second exposure (76 ± 13 and 83 ± 6%, respectively) was significantly higher than in the first one (25 ± 14 and 5 ± 6%, respectively).

Insights on the chemical basis of the astringency of Spanish red wines.

The main goal of the present study is to provide an insight on the role played by non-volatile molecules on the different in-mouth attributes, particularly astringency. For achieving such goal, the main in-mouth sensory attributes of 34 oaked Spanish red wines were measured by a trained panel. The wine content in 30 sensory-active molecules was analysed by different HPLC based methodologies together with classical enological parameters and two proanthocyanidin indexes. Fourteen compounds (aconitic acids, polymeric proanthocyanidins, caftaric, caffeic and coutaric acids and seven quercetins) were found to be at concentrations above reported taste thresholds and to have a reasonably high range of occurrence. Two highly statistically significant models for astringency were built with those compounds. Even if the models could not be fully validated by sensory addition experiments, the research has demonstrated that wine astringency is driven by polymeric proanthocyanidins and by certain phenolic acids, the rate trans/cis-aconitic acid and flavonol profiles. The research has highlighted the existence of extremely complex interactions between non-volatile compounds on the in-mouth sensory perception. Particularly remarkable is the lack of additivity and potential antagonism found between the pairs cis/trans-aconitic acids, between aconitic and caffeic acids and between quercetin-3-O-galactoside and quercetin-3-O-glucoside. Also remarkable was the sweetness×astringent interaction and the matrix-dependence of the sensory responses elicited by flavonols. These results suggest the need for new paradigms and experimental procedures for fully decoding the real sensory relevance of individual non-volatile compounds in the overall wine flavour.

Histomorphometric study of ethanolic extract of Graptophyllum pictum (L.) Griff. leaves on croton oil-induced hemorrhoid mice: A Javanese traditional anti-hemorrhoid herb.

ETHNOPHARMACOLOGY RELEVANCE: Graptophyllum pictum (L.) Griff., known as "handeuleum" in West Java and "Daun Ungu" in Indonesia, is traditionally used to cure hemorrhoids. AIM OF THE STUDY: The purpose of this study is to prove its effectiveness scientifically using anorectal histological parameters in Croton oil-induced hemorrhoid mice. MATERIALS AND METHODS: In vivo tests were performed by observing histomorphologic changes in mice anorectal tissue induced by croton oil. In addition, in vitro assay was performed for evaluating antioxidant activity, astringency property, and hemostasis-associated activity. The antioxidant activity was measured using a DPPH radical scavenging assay. The total flavonoid and phenolic contents were also determined spectrophotometrically. RESULTS: The in vivo assay showed that the oral-topical combination use of the ethanolic extract of G. pictum leaves demonstrated significant improvement on the croton oil-induced anorectal damage better than the single application by oral or topical application. CONCLUSION: These results showed that G. pictum has potent anti hemorrhoid activity, especially for the combinational use of oral and topical administration.

Towards a molecular interpretation of astringency: synthesis, 3D structure, colloidal state, and human saliva protein recognition of procyanidins.

Astringency is a sensation in the mouth used in judging the quality of red wine. The rough, dry, and puckering sensation called astringency is the result of an interaction between tannins and saliva proteins, mainly proline-rich proteins (PRP), which leads to the formation and precipitation of a complex. A dry and rough sensation is then perceived in the mouth. To get an insight into astringency at the molecular level we investigated: (i) An efficient and iterative method for 4-8 procyanidin synthesis, which gives rise to all possible 4-8 procyanidins up to the tetramer with total control of degree of oligomerization and stereochemistry. (ii) The 3D-structural preferences, which take into account their internal movements, using 2D NMR and molecular modeling. (iii) The self-association process in water or hydroalcoholic solutions using diffusion NMR spectroscopy that gives the active proportion of tannins able to fix proteins. (iv) A comprehensive description of the PRP-procyanidin complex formation to get information about stoichiometry, binding site localization, and affinity constants for different procyanidins. The data collected suggest that the interactions are controlled by both procyanidin conformational and colloidal state preferences. All these results provide new insights into the molecular interpretation of tannin astringency.

Effect of zinc oxide on the rheological and mucoadhesive properties of poloxamer 407-based mucoadhesive thermosensitive gel.

BACKGROUND: To improve the therapeutic efficacy of drugs for hemorrhoid, mucoadhesive thermosensitive gel (MTG) system was developed. METHODS: The MTG was prepared using poloxamer 407 (P407, 13% and 14%), polycarbophil (PC, 0.2% w/v), phenylephrine hydrochloride (0.25% w/v), lidocaine hydrochloride (1.88% w/v), and prednisolone acetate (0.05% w/v). Then, zinc oxide (ZnO) was added as an astringent as well as mucoadhesiveness-enhancing agent. Two kinds of poloxamer-based MTGs were compared in aspects of rheology, mucoadhesiveness, syringeability, and in vitro release study. RESULTS: Both the two MTGs (13% and 14% P407) showed Newtonian behavior at 20°C whereas pseudoplastic flow at 37°C. The addition of ZnO into MTGs enhanced the mucoadhesiveness and syringeability and led the drug components to be released in accordance with Fickian mechanism. CONCLUSIONS: Taken together, the MTG-containing ZnO can be a more effective and convenient delivery system for the treatment of hemorrhoid with a reduced dosage interval.

Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers.

Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), ultrahigh-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS), and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D NMR) allowed the elucidation of key off-taste compounds in potato dietary fiber isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine were shown to be also major contributors to overall off-taste in potato fiber isolates. Moreover, fatty acids as well as fatty acid oxidation products, namely, E-9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(E/Z)-ferulate and octadecyl(E/Z)-ferulate, were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 µmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.

Rheological study of tannin and protein interactions based on model systems.

The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering sensation in the mouth, which is related to the "structure" or "body" of red wines. However, these last descriptors, as structure or body, are perceived during wine tasting and commonly related to wine viscosity. To address these differences on sensory response, we hypothesize that tannin-protein interactions could be a key factor involved in the viscosity of red wines/saliva mixtures, just as they are for astringency. We used a rheological method to study the impact of tannin-protein interaction on the viscosity of model wine-saliva systems. Mixtures of model saliva based on mucin and typical astringent compounds, as commercial tannins and gallic acid, were evaluated for their rheological behavior. The viscometric flow of the fluid mixtures was determined, and subsequently, the viscosity was evaluated at a shear rate of 60 s-1 . It was observed that red wines/saliva mixtures exhibit non-Newtonian flow and ascending tannin doses led to an increase in the apparent viscosity. Nephelometric analysis demonstrate that tannin-mucin aggregates were formed, which suggests that these complexes were potentially responsible for the viscosity increases, modifying the rheological behavior of these mixtures. Results from this work propose that tannin-protein interactions are also involved in the underlying mechanism of thickness perception of red wines and rheology could be a complementary instrumental technique for wine mouthfeel characterization.

[Application of thyme extract in the prescription of dental gels produced on Carbopol base]. / Zastosowanie ekstraktu z tymianku w recepturze hydrozeli stomatologicznych wytworzonych na bazie Carbopoli.

Active components of glycol extract from thyme manifest anti-inflammatory and astringent properties which may be also used in dentistry. The assumption of this study was to work out a prescription of dental anti-inflammatory hydrogel containing nonsteroidal anti-inflammatory drug and glycol extract from thyme. The aim of this study was to assess pharmaceutical availability and physico-chemical parameters of hydrogels produced on the base of various Carbopols (974P, 971P and AA1). Pharmaceutical availability of therapeutic agents contained in the hydrogel was tested. The rate of the process of mass exchange was tested with spectrophotometric method by determining the quantity of therapeutic agents diffusing into acceptor fluid at identical time intervals. Physicochemical parameters (including viscosity) of the produced preparation were estimated dependently on the vehicle variant components (acrylic acid polymers). Viscosity tests were performed with cone-plate digital rheometer. The kinetics of volatile components from the preparation was estimated by gravimetric method. pH measurements were performed by direct immersion of the electrode connected with the pH-meter in the samples of hydrogels of the same mass. The highest pharmaceutical availability of therapeutic agents was obtained in the tests of a hydrogel with Carbopol 971P. The area under sodium ibuprofen release curve from this hydrogel was estimated as 626.06 of conventional units. The content of active components of thyme extract in the last sample collected during the test of their release was 5.2729 mg/1 cm2 of the release area. Advantageous rheological parameters as regards application such as: low value of structural viscosity (11762 mPa x s at shear rate 2.4 1/s), low value of hysteresis loop (0.51 c.u.) and yield stress (6.51 N/m2) as well as natural pH for oral cavity (6.7) were also obtained for a hydrogel with Carbopol 971P.

Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology.

Selecting the appropriate type of barrel for wine maturation but also deciding on the optimum maturation length, is a challenge for winemakers. As different types of barrel woods emerge, it is of great importance for a guideline to be established, which could facilitate winemaking decisions. Since the sensory perception of the finished wine, and particularly the intensity of astringency, is a decisive factor for the quality of a barrel-aged wine, in this experiment, the structural characteristics of wine proanthocyanidins were determined and their correlation with astringency was established. According to the results obtained, the proanthocyanidin content and the type of subunit that is dominant in tannin chains could be used to construct an astringency estimation model. The findings could provide winemakers with a useful tool when deciding how long to mature a specific type of wine in a specific wood container without making it appear coarse and astringent.