Impact of Compensating Curves on Mastication of Complete Denture Wearers: A Randomised Triple-Blind Clinical Trial.

INTRODUCTION: The application of occlusal concepts in prosthodontics is still under debate.This study assessed the impact of compensating curves on the comminution of complete denture wearers. METHODS: Seven edentulous subjects, aged 64.6 ± 2.0 years, were rehabilitated with new muco-supported complete dentures and tested in two occlusal plane settings: with and without compensating curves. A randomised triple-blind clinical trial was conducted, considering one-week and one-month as adaptation periods for dentures. After each trial, the subjects were crossed over to their respective groups. One-week was also chosen as the washout period, and after that, the subjects were re-examined. The masticatory performance and swallowing threshold were determined while chewing Optocal test food. The multiple sieve method was used for fractionation and granulometry. RESULTS: During the masticatory performance and swallowing threshold estimates, no differences were found between the median particle sizes obtained with the both occlusal plane conditions (P ⟩ 0.05). However, the swallowing threshold improved after one month, resulting in smaller particle sizes. Moreover, the chewing rates for the both test foods were also increased (P ⟨ 0.05). CONCLUSIONS: These findings suggest that the compensating curves did not have an impact on the masticatory function of subjects wearing complete dentures.

Seroprevalences of antibodies against ToRCH infectious pathogens in women of childbearing age residing in Brazil, Mexico, Germany, Poland, Turkey and China.

Determination of antibodies against ToRCH antigens at the beginning of pregnancy allows assessment of both the maternal immune status and the risks to an adverse pregnancy outcome. Age-standardised seroprevalences were determined in sera from 1009 women of childbearing age residing in Mexico, Brazil, Germany, Poland, Turkey or China using a multiparametric immunoblot containing antigen substrates for antibodies against Toxoplasma gondii, rubella virus, cytomegalovirus (CMV), herpes simplex viruses (HSV-1, HSV-2), Bordetella pertussis, Chlamydia trachomatis, parvovirus B19, Treponema pallidum and varicella zoster virus (VZV). Seroprevalences for antibodies against HSV-1 were >90% in samples from Brazil and Turkey, whereas the other four countries showed lower mean age-adjusted seroprevalences (range: 62.5-87.9%). Samples from Brazilian women showed elevated seroprevalences of antibodies against HSV-2 (40.1%), C. trachomatis (46.8%) and B. pertussis (56.6%) compared to the other five countries. Seroprevalences of anti-T. gondii antibodies (0.5%) and anti-parvovirus B19 antibodies (7.5%) were low in samples from Chinese women, compared to the other five countries. Samples from German women revealed a low age-standardised seroprevalence of anti-CMV antibodies (28.8%) compared to the other five countries. These global differences in immune status of women in childbearing age advocate country-specific prophylaxis strategies to avoid infection with ToRCH pathogens.

Associations between single nucleotide polymorphisms in 33 candidate genes and meat quality traits in commercial pigs.

This study aimed to evaluate the effects of single nucleotide polymorphisms (SNPs) in candidate genes for meat quality using a custom 96-SNP panel (Illumina Vera Code GoldenGate Assay) on 15 traits collected from 400 commercial pigs. Meat quality measurements included muscle pH, color (L*, a* and b*), drip loss, cooking loss, peak shear force and six sensory traits including appearance (outside and inside), tenderness, juiciness, flavor and overall liking as well as carcass weight and probe yield. Thirty-five SNPs with minor allele frequencies > 0.10 remained for the multimarker association using the GLM procedure of sas 9.2. Results showed that 20 SNPs were significantly associated with at least one of the traits with either additive or dominance or both effects (P < 0.05). Among these significant SNPs, five of them in ADIPOQ, FTO, TNF, LEPR and AMPD1 had an effect on more than three traits simultaneously; those in MC4R, CAST, DGAT1 and MYF6 had an effect on two traits, while the others were associated with one trait. The results suggest that these markers could be incorporated into commercial pigs for marker-assisted selection and breeding programs for carcass and meat quality trait improvement.

Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.

Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or conventionally (commercial indoor) was evaluated. Pork loins (m. longissimus thoracis et lumborum, LTL) from four hundred pigs from either traditional or conventional production systems (n=200) fed commercially formulated diets ad libitum were harvested at slaughter. Intramuscular crude fat content and lean color (L* and b*) values were significantly decreased in conventional pork loins. LTL from conventionally-raised pig carcasses showed increased (P<0.05) mean pH, moisture content and reduced cooking loss and shear force values and had increased tenderness and juiciness scores compared to those from traditionally-raised pig carcasses. Results indicated that pork from conventionally raised pigs was superior to that from traditionally raised pigs in terms of tenderness and juiciness, suggesting that consumers may value pork from traditionally raised pigs on the basis of factors other than eating quality and appearance.

Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef.

The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and semimembranosus, SM) from over thirty month (OTM) cattle. Canola oil emulsion injection significantly reduced shear force, increased sensory scores for juiciness and tenderness, and made connective tissue less perceptible. Targeted levels of omega-3 fatty acids can be achieved by the inclusion of canola oil containing marinades/emulsions at levels sufficient to retain omega-3 fatty acids in cooked product. All consumer acceptability attributes of OTM muscles were improved with the use of canola oil emulsion injection treatments without compromising colour although slightly decreasing oxidative stability of BF muscle. Injection of omega-3 oil emulsions in combination with blade tenderization can be effectively utilized to enrich injected products in essential fatty acids and enhance eating quality of OTM beef.

Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore.

A range of composition characteristics of the longissimus (LL) and semimembranosus (SM) muscles were compared between pigs raised in intensive and extensive production systems in New Zealand (NZ), and pigs raised in an intensive system in Indonesia for supply to the Singapore market (n=8/group). Ultimate pH was slightly higher for the Singaporean LL muscles (P<0.05), while LL muscle of the NZ extensive group was redder (higher a(∗) values) and contained more fat (P<0.05). Muscle iron levels were highest for the NZ extensive group and lowest for a lighter group within the Singapore pigs (P<0.05). Differences in fatty acid concentrations, which were also measured in a sample of the belly cut, could largely be attributed to the effects of diet, with higher levels of alpha linolenic acid for the NZ extensive group (P<0.05) due to linseed in the diet, and much higher levels of linoleic acid and the P:S ratio for the Singapore group (P<0.05). Some statistically significant differences in amino acid concentrations were shown between muscles and groups, but they were not large. With respect to compounds with potential bioactive properties, coenzyme Q10, and taurine levels were higher in pork from NZ pigs, and carnosine levels were highest for the NZ intensive group (P<0.05). The LL muscle contained more coenzyme Q10 and taurine, but less carnosine than the SM muscle (P<0.001). It is concluded that some of these composition differences in the pork from the muscles and groups compared may be of commercial importance, but several are likely to have been due to dietary or weight differences.

Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate.

Effects of salt/phosphate injection level (112% or 125% pump), salt level (0.5% or 1.5% salt), and freezing/thawing on hydration characteristics, quality, and consumer acceptance of beef semitendinosus were investigated. All enhancement treatments decreased shear force by 25-35%, but negatively affected colour. Increased salt concentration yielded lower purge and cooking losses, and higher water holding capacity. The higher injection level reduced water binding properties, however, the loss in functionality with higher water addition was overcome with increased salt content. Freezing and subsequent thawing was generally detrimental to colour and water binding properties and tended to increase shear force. Freezing and subsequent thawing did not affect fluid release in steaks held for 1 day before analysis, but resulted in decreased water retention in samples held for 7 days. Holding vacuum packaged steaks for 7 days generally increased package purge and negatively affected colour parameters, although water binding characteristics were improved. Consumer panel results demonstrated a negative effect on juiciness and tenderness where meat subject to low salt/high injection was frozen then thawed - the low salt level was insufficient to maintain any positive effect of injection treatment. In general, salt/phosphate injection improved product acceptability and increased willingness to purchase.

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs.

Pork from the LM and semimembranosus muscle (SM) of 59 female Duroc-cross pigs with a mean carcass weight of 80.1 kg (SD = 3.2) were assessed for quality. The pigs were grown on diets containing either animal and plant products (the animal group) or plant products only (the plant group), with or without a supplement (0.31% of the diet) containing extra CLA, selenium, and vitamin E. The 45-min postmortem pH of LM was unaffected by dietary treatment (mean 6.44, SD = 0.21), but the ultimate pH (pHu) was lower for the supplemented animal group for both muscles within the animal group (P < 0.04). Water-holding capacity in terms of drip loss for SM and expressed juice levels for LM, but not cooking loss, was also lower for the supplemented animal group (P < 0.01), but this difference was reduced after adjustment to a constant pHu (P < 0.07). Warner-Bratzler shear force (WBSF) values were greater for the plant group for LM only (P < 0.05), both before and after pHu adjustment. Differences between dietary treatment groups for color (L*, a*, and b*) were small and seldom significant before or after pHu adjustment. Sensory assessment of LM samples (with 5% subcutaneous fat added) from 32 pigs (8 per group) for 8 odor notes and 11 flavor notes by a trained analytical sensory panel of 13 people revealed no differences between the groups, except that the percentage of instances in which a rancid odor was detected was greater for the supplemented plant group compared with the control plant group (25 vs. 12%). Differences (P < 0.001) were shown between the muscles such that, relative to SM, LM had lower pHu values, greater drip losses, greater WBSF values, greater L* values, and lower chroma values, but similar levels of cooking loss. It is concluded that the dietary treatments imposed to improve the nutritional value of pork had some effects on certain meat quality parameters, but that the overall effects on appearance and palatability were small and unlikely to be of practical importance.

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs.

The objective of this study was to evaluate the effect of dietary manipulations on the fatty acid composition, Se content, and vitamin E content of pork. Sixty Duroc-cross gilts were randomly allocated at weaning to 1 of 4 dietary treatment groups (n = 15 per group). The 4 experimental diets were based on animal plus plant components or plant components only, with or without the inclusion of a dietary supplement (0.614%) containing CLA, Se, and vitamin E. The growth performance to approximately 100 kg of BW was similar with diets containing animal plus plant components or only plant components. Growth was also similar when either of these diets included the supplement. Inclusion of the supplement led to expected increases in Se and vitamin E contents (P < 0.001) of the LM. The differences found in the fatty acid profile of the lipid in LM, loin subcutaneous fat, and the belly cut (pork belly) between the groups with and without animal components in their diets largely reflected differences in the diet composition. Inclusion of the supplement led to greater CLA contents in all 3 tissues (P < 0.001), and also to lower contents of oleic acid (P < 0.001) and greater contents of stearic acid (P < 0.05), possibly due to an inhibition of stearoyl-CoA desaturase enzyme. The supplement also led to an increase in LM intramuscular fat (P < 0.05), but did not affect P2 fat depths (65 mm lateral to the midline of the spine at the last rib; mean depth of 11.8 mm). It is concluded that changing from a part animal component diet to an all plant diet will not change the growth performance of pigs but changes in the fatty acid profile of pork are likely to occur. It is further concluded that the nutritional value of pork may be successfully enhanced by simultaneously supplementing the diet with CLA, selenium, and vitamin E.

Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality.

Since the tissue characteristics of monogastric species are readily influenced by the composition of the feeds they consume, the objectives of this preliminary study were to assess the performance of finisher pigs on diets containing 0.05% of essential oils or oleoresins of rosemary, garlic, oregano, or ginger, and to determine the effect of these diets on pork quality. The pigs preferred the garlic-treated diet, and feed intake and average daily gain were significantly increased although no difference in feed efficiency was observed. Carcass and meat quality attributes were unchanged by dietary treatment, although a tendency towards reduction of lipid oxidation was noted in oregano-fed pork. Sensory panelists were unable to detect a flavour/aroma difference between treated and control pork. These results indicate that a higher level of dietary supplementation may be required in order to effect observable differences in pork characteristics.

A mapping method for the description of Warner-Bratzler shear force gradients in beef Longissimus thoracis et lumborum and Semitendinosus.

A novel approach to mapping Warner-Bratzler shear of whole muscles was explored. The procedure was used on the Longissimus thoracis et lumborum (LTL) and Semitendinosus (ST) from six beef cattle by first marking skeletally defined anatomical landmarks on the muscle in situ. After removal from the carcass, further divisions were made while preserving sample orientation during cooking and preparation for shearing. Shear gradients were observed in all planes of the LTL, particularly the medial-lateral. The mid-section of the ST had the lowest shears while superficial locations of the cross-section had greater values. Muscle comparison indicated the ST was more uniform than the LTL. The mapping technique was subsequently used to identify localized effects of altered carcass suspension on shear values and sarcomere length in the lumbar Longissimus from four beef cattle. This mapping method will provide guidance for further intensive investigation across the carcass musculature and under varying carcass conditions.

The effect of modified atmosphere packaging with carbon monoxide on the storage quality of master-packaged fresh pork.

Modified atmosphere packaging with carbon dioxide is effective for prolonging shelf-life of fresh meat. Addition of carbon monoxide to the system provides the advantage of enhancing meat colour. The study objective was to determine the effect of CO(2)-MAP+0.4% CO, vs. 100% CO(2)-MAP, on the bacteriology and colour of retail-ready fresh pork stored for 8 weeks in a master-package system. Total plate counts were not affected and listeria was present on meat from both treatments. Colour was enhanced with the inclusion of CO, while no effect on lipid oxidation was observed. Use of CO in MAP provides sufficient storage life and product colour quality to permit shipment of fresh pork to distant markets. However, given the stable fresh colour of CO-treated meat and the lack of inhibition of pathogen growth by CO, there is concern that CO-MAP under certain conditions may pose a food safety risk.

Palatability of bison semimembranosus and effects of marination.

The present study was conducted to investigate the palatability of bison semimembranosus muscle (SM) and the effects of injection with sodium chloride and sodium tripolyphosphate on cooking yield, colour, shear force and consumer acceptability. Twenty paired SM were obtained from 10 intact male bison (aged 24-30 months); each of these muscles was divided longitudinally into two sections. One section was injected to 110% of its original weight to contain 0.5% sodium chloride and 0.3% sodium tripolyphosphate, while the other was kept as a non-injected control. HunterLab a* (redness) and b* (yellowness) values did not differ (P>0.05) between injection treatments; however, injected steaks had lower L* values (darker) compared to controls. Control samples from bison SM were very lean and high in protein but not very tender. Marination by injection was able to significantly reduce shear force values of SM; that is, injected steaks/roasts had significantly (P<0.001) lower shear force values (63.9 N) compared to control samples (102.3 N). Cooking yields for the steaks/roasts from the injected sections were significantly (P<0.001) higher compared to those from control non-injected sections when cooked to either 71 or 77 °C. Bison samples cooked by moist-heat had significantly (P<0.001) lower cooking losses and shear force values compared to those cooked by dry-heat. As expected, steaks/roasts were more tender and had higher cooking yields when cooked to a medium level of doneness (71 °C) compared to an internal temperature of 77 °C (well done). A panel of 80 consumers preferred injected steaks cooked to 77 °C endpoint over other combinations, followed by non-injected steaks cooked to 71 °C, whereas injected steaks cooked to 71 °C and non-injected steaks cooked to 77 °C were equally but least preferred. Hence, injection seems to be protecting against moisture loss at high end-point cooking temperatures.

Engineering a functional blue-wavelength-shifted rhodopsin mutant.

We report an effort to engineer a functional, maximally blue-wavelength-shifted version of rhodopsin. Toward this goal, we first constructed and assayed a number of previously described mutations in the retinal binding pocket of rhodopsin, G90S, E122D, A292S, and A295S. Of these mutants, we found that only mutants E122D and A292S were like the wild type (WT). In contrast, mutant G90S exhibited a perturbed photobleaching spectrum, and mutant A295S exhibited decreased ability to activate transducin. We also identified and characterized a new blue-wavelength-shifting mutation (at site T118), a residue conserved in most opsin proteins. Interestingly, although residue T118 contacts the critically important C9-methyl group of the retinal chromophore, the T118A mutant exhibited no significant perturbation other than the blue-wavelength shift. In analyzing these mutants, we found that although several mutants exhibited different rates of retinal release, the activation energies of the retinal release were all approximately 20 kcal/mol, almost identical to the value found for WT rhodopsin. These latter results support the theory that chemical hydrolysis of the Schiff base is the rate-limiting step of the retinal release pathway. A combination of the functional blue-wavelength-shifting mutations was then used to generate a triple mutant (T118A/E122D/A292S) which exhibited a large blue-wavelength shift (absorption lambda(max) = 453 nm) while exhibiting minimal functional perturbation. Mutant T118A/E122D/A292S thus offers the possibility of a rhodopsin protein that can be worked with and studied using more ambient lighting conditions, and facilitates further study by fluorescence spectroscopy.

Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality.

Conventional carcass chilling is a lengthy and energy expensive process. Blast chilling (BL) can reduce cooling time and associated shrink loss, although its application may compromise meat quality, particularly in lean carcasses or those with localized finish such as bison. Low voltage electrical stimulation (LVES) can reduce the risk of decreased meat quality by inducing rapid rigor onset prior to exposure of the musculature to extreme cold temperature. BL (-20°C, 3 m·s(-1) air velocity, 2 h) accelerated temperature decline of bison Longissimus lumborum (LL) and significantly reduced cooler shrink loss versus conventional chilling (CONV: 0-2°C, 24 h). While BL tended to produce darker meat, this effect was tempered by the application of LVES, and samples from the combined treatment were significantly lighter than CONV. BL resulted in reduced tenderness in the LL, as assessed by shear force measurement, in part due to significantly shorter sarcomere length in BL samples. Taste panelists, however, were unable to detect a significant or detrimental BL effect. Where LVES was incorporated, there was an improved tenderness response with ageing. The combined LVES/BL treatment of bison carcasses is recommended for rapid processing without compromising meat quality.

The influence of elevated temperature conditioning on bison (Bison bison bison) meat quality.

Elevated temperature conditioning (ETC: 10°C until 10 h post mortem) was effectively employed as a means of cooling bison carcasses in order to avoid the cold-induced meat quality defects that are a risk with conventional bison carcass chilling (0-2°C for 24 h). The ETC treatment maintained internal M. Longissimus lumborum and M. Semimembranosus temperature above 10°C within the first 10 h post mortem. The time/temperature combination did not result in significant evaporative loss, although loss of weight during carcass cooling can represent a practical economic loss. ETC accelerated post-mortem glycolysis and pH decline, and resulted in samples of lighter, more intense red colour than those conventionally chilled. Significant improvement in both initial tenderness and tenderization during ageing was realized with the use of ETC.

Canine leishmaniasis: pathological and ecological factors influencing transmission of infection.

Canine leishmaniasis was studied in 1,823 dogs from the Lisbon metropolitan region. The breeds most affected were doberman and German shepherd, independent of sex and use. Young adult (12.2%) and older dogs (14.7%) had higher prevalences of infection. Parasitological confirmation of serological diagnosis was higher in dogs with indirect fluorescent antibody test titer greater than or equal to 1:512, indicating that parasitological patency is a late event. Exposure of Leishmania in lymph nodes is more efficient for parasitological confirmation (75.4% of cases). Frequent signs of disease were enlarged lymph nodes and onychogriphosis. However, 53.8% of the dogs with significant antibody titers (greater than or equal to 1:128) showed no symptom, suggesting that canine leishmaniasis has a prolonged asymptomatic period. This study confirmed the importance of the dog as the reservoir of visceral leishmaniasis.

Hepatozoonosis in foxes from Portugal.

Hepatozoon, sp. is described for the first time in foxes (Vulpes vulpes silacea) in Portugal. Of 301 foxes examined, 143 (48%) were infected. The gametocyte was the predominant stage of the life cycle and was found in every organ except the bone marrow, where schizonts were the most abundant stage. The morphological similarity of this parasite's gametocytes to Hepatozoon canis is emphasized.