Comparison of Postoperative Pain Management after Third Molar Extraction with Two Anti-Inflammatory Drugs.

Background: The present study was aimed to investigate the pre-emptive analgesia attained with oral celecoxib compared with oral acetaminophen post mandibular third molar surgery. Methodology: A double-blinded, randomized, placebo-controlled clinical trial was performed in order to examine patients having a mandibular third molar for extraction under local anesthesia. The patients were randomized for receiving a preoperative oral dosage of celecoxib or acetaminophen as the predictor parameter. The primary outcome parameter was postoperative pain assessed through a visual analog scale (VAS) at different time points. The secondary outcome parameter was the quantity of postoperative analgesics taken in both groups. Statistical analyses included descriptive statistics, the t test, and the Pearson c2 test. Significance was set at P < .05. Results: 60 patients were divided randomly into either celecoxib receiving group or acetaminophen receiving group. The postoperative pain scores in the celecoxib group receiving were significantly lower than those in the acetaminophen receiving group at 4, 6, 8, and 12 hours (P = .078, P = .0012, P = .0211, and P = .011, respectively). The number of patients who didn't require any analgesics in the celecoxib receiving group was less than that in the acetaminophen receiving group (P =.0186). The average amount of rescue analgesic medication in the celecoxib group (0.6 0.8 dose) was significantly lower than that in the acetaminophen group (1.3 1.0 doses) (P = .002). The Kaplan-Meier curve (KM curve) was indicative of long-term survival of the patient's receiving celecoxib compared to those who did not receive any rescue analgesic medication (P = .0055). Conclusions: Celecoxib, as the study reflects, has a significant pre-emptive analgesic effect, thus helpful in reducing the usage of postoperative analgesics after removal of the third molar.

Mobilization of storage lipid reserve and expression analysis of lipase and lipoxygenase genes in rice (Oryza sativa var. Pusa Basmati 1) bran during germination.

Storage lipid mobilization by lipases and lipoxygenases (LOXs) in response to developmental cues take place during seed germination. After rice grain milling, the endogenous lipases and LOXs present in the bran fraction come in contact with the storage lipid reserve or triacylglycerol (TAG). Lipases catalyze the hydrolysis of TAGs to non-esterified fatty acids (NEFAs) and glycerol. The NEFAs, especially linoleic acid (18:2) produced, are further subjected to oxidative rancidity via peroxidation reaction catalyzed by LOXs. This results in the production of conjugated hydroperoxides of 18:2 that influence the off-flavors in rice bran lipids. The aim of this study is to understand how lipid mobilization and expression of lipase and LOX genes occur in the bran of germinating rice grains (Oryza sativavar. Pusa Basmati 1). Our results show that the primary source of storage lipids in bran is TAG, and its mobilization starts at 4 days after imbibition (4 DAI). Using publically available RNA-seq data and phylogeny analyses, we selected a total of 18 lipase and 16 LOX genes in rice for their expression profiles during onset of lipid mobilization. Gene expression analyses revealed OsLip1, OsLip9, and OsLip13; and OsLOX3 and OsLOX14 as the predominantly expressed genes in bran of germinating rice grains. This study explores two important events in the germinating rice grains, namely, mobilization of storage lipids and expression pattern of lipase and LOX genes. The information generated in this study can be used to efficiently manipulate the genes to enhance the shelf-stability of bran lipid reserve.

Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus).

In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.