[Associations between dietary factors and periodontal status among 12-year-old children in Arkhangelsk region].

Nutrition is an important determinant of human health particularly in childhood since dietary habits and metabolic patterns are formed during this period of life. Certain nutritional factors may increase the risk for periodontal diseases (PD). Considering the associations between periodontal health and cardiovascular diseases, studies on the associations between nutritional factors and periodontal diseases are of particular importance. The aim of the research was to study the patterns of consumption of certain foods associated with oral health according to the World Health Organization (WHO) and to assess the associations between these factors and PD among 12-year-old children in Arkhangelsk region of Russian Federation. Material and methods. In total, 1162 12-year-old children from 7 urban and 5 rural settings of Arkhangelsk region participated in a cross-sectional study. Dental status was assessed as recommended by the WHO (2013). To assess the periodontal status of a child, a communal periodontal index was used, which included 2 indicators: the presence of bleeding during probing and calculus. A WHOdeveloped questionnaire was used to study nutritional patterns related to oral health. Associations between socio-demographic factors and patterns of consumption of selected food items were assessed using Person's chi-squared tests. Associations between periodontal disease, bleeding, calculus, and nutritional factors were studied by multivariable logistic regression. Relationships between the number of affected sextans and frequency of consumption of selected foods was assessed using multivariable Poisson regression models. Results. More frequent consumption of sweet carbonated drinks was associated with male sex, rural living, and low educational levels of both parents. Higher levels of education for both mother and father were associated with more frequent consumption of fresh fruit (p=0.011 and p=0.002). The prevalence of dental calculus and the number of affected sextants with calculus were inversely related to the frequency of fresh fruit consumption (p=0.012 and p<0.001, respectively). The number of sextants with calculus and PD in general were inversely associated with the frequency of consumption of homemade jam and honey (p=0.036 and p=0.043, respectively). Conclusion. The frequency of consumption of the foods affecting oral health was significantly associated with socio-demographic factors in Arkhangelsk region. Daily consumption of fresh fruits was associated with lower prevalence of calculus. The lowest number of affected sextants with bleeding, calculus, and PD was revealed when homemade jams or honey was consumed at least once a week, but less than every day.

Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating.

Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on sensory characteristics needs to be evidenced. This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink: PAST (conventional pasteurization 72 °C/15 s); OH6 (ohmic heating at 5.22 V/cm); OH8 (ohmic heating at 6.96 V/cm); OH10 (ohmic heating at 8.70 V/cm), and OH12 (ohmic heating at 10.43 V/cm). Free Comment raised similar descriptors to those found in studies that used more consolidated descriptive methods. The employed statistical approach allowed observation that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. PAST was slightly to moderately negatively associated with "acid taste," "fresh milk taste," "smoothness," "sweet taste," "vanilla flavor," "vanilla aroma," "viscous," and "white color." On the other hand, OH processing with more intense electric fields (OH10 and OH12) produced flavored milk drinks strongly associated with the "in natura" milk descriptors ("fresh milk aroma" and "fresh milk taste"). Furthermore, the products were characterized by the descriptors "homogeneous," "sweet aroma," "sweet taste," "vanilla aroma," "white color," "vanilla taste," and "smoothness." In parallel, less intense electric fields (OH6 and OH8) produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking. In conclusion, OH with more intense electric fields (OH10 and OH12) was promising in flavored milk drink processing. Furthermore, the free comment was a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to OH.

Botanical discrimination and classification of Mentha plants applying two-chiral column tandem GC-MS analysis of eight menthol enantiomers.

The concentration and distribution of menthol enantiomers have great significance in discriminating natural mint varieties and evaluating the origin of foodstuffs containing menthol additives. However, the chiral separation of eight chiral menthol enantiomers in Mentha plants offers an easy approach to eliminating or reducing the identification technology problem. The application of derivatized ß-cyclodextrin capillary chiral column coupled with derivatized γ-cyclodextrin capillary chiral column, and gas chromatography-mass spectrometry (GC-MS) technology, to isolate and analyze eight chiral menthol enantiomers in 23 natural Mentha plants was investigated. The results showed that the two-chiral columns tandem technology enabled the baseline separation of the eight menthol enantiomers. Four different menthol compounds were only detected in seven out of the 23 natural mint plants. (1R,3R,4S)-(-)-menthol and (1R,3S,4S)-(+)-neomenthol were detected in the seven mint plant samples, while (1S,3S,4R)-(+)-menthol and (1S,3R,4R)-(-)-neomenthol could not be detected in the seven mint plant samples. For the two enantiomer couples of (+/-)-isomenthol and (+/-)-neoisomenthol, only (+)-isomers were detected in field mint, candy mint, and peppermint. The Mentha plant samples were distinguished and identified by principal component analysis and radar chart statistical analysis based on the data of the menthol content and isomer ratio. Furthermore, the presence or absence of (1S,3S,4R)-(+)-menthol in the samples can be used as an identification factor for discriminating between synthetic menthol and natural sources of menthol.

An updated multifaceted overview of sweet proteins and dipeptides as sugar substitutes; the chemistry, health benefits, gut interactions, and safety.

Artificial sweeteners have become increasingly popular worldwide owing to their lower calorie content in addition to the claims of health benefits such as weight control, blood glucose level regulation in diabetics, and protection against dental caries. Nevertheless, there is still controversy regarding their safety, especially when administered over the long term, taking into account that most of the safety studies are based on animal models and only a few human studies. This review focuses on low-calorie protein/peptide sweeteners. These include artificial sweeteners, i.e. aspartame, advantame, neotame, and alitame which are synthetic, versus those of natural origin such as thaumatin, monellin, brazzein, pentadin, mabinlin, curculin, and egg white lysozyme. We conducted a systematic literature survey to ensure the accuracy of the data regarding the chemical properties, synthesis, and industrial applications. The health benefits and safety of these sweeteners in humans are presented for the first time in context to their metabolic profiles and gut interaction.

Hidetoshi Yamada: His journey in the carbohydrate world.

Professor Hidetoshi Yamada, who demonstrated his creativity in various respects, passed away in November 2019. His research targets were highly diverse, including sweet saponins, ellagitannins, novel cyclodextrins, and conformationally distorted donors for stereoselective glycosylations. In memory of his creativity, this chapter highlights his prominent achievements in carbohydrate chemistry.

Beautiful on the inside: Aesthetic preferences and the skeletal complexity of shapes.

A plain, blank canvas does not look very beautiful; to make it aesthetically appealing requires adding structure and complexity. But how much structure is best? In other words, what is the relationship between beauty and complexity? It has long been hypothesized that complexity and beauty meet at a "sweet spot," such that the most beautiful images are neither too simple nor too complex. Here, we take a novel experimental approach to this question, using an information-theoretic approach to object representation based on an internal "skeletal" structure. We algorithmically generated a library of two-dimensional polygons and manipulated their complexity by gradually smoothing out their features-essentially decreasing the amount of information in the objects. We then stylized these shapes as "paintings" by rendering them with artistic strokes, and "mounted" them on framed canvases hung in a virtual room. Participants were shown pairs of these mounted shapes (which possessed similar structures but varied in skeletal complexity) and chose which shape looked best by previewing each painting on the canvas. Experiment 1 revealed a "Goldilocks" effect: participants preferred paintings that were neither too simple nor too complex, such that moderately complex shapes were chosen as the most attractive paintings. Experiment 2 isolated the role of complexity per se: when the same shapes were scrambled (such that their structural complexity was undermined, while other visual features were preserved), the Goldilocks effect was dramatically diminished. These findings suggest a quadratic relationship between aesthetics and complexity in ways that go beyond previous measures of each and demonstrate the utility of information-theoretic approaches for exploring high-level aspects of visual experience.

Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food.

The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and might not always be the best indicators to work with in food-related TD-NMR studies. In this study, the non-conventional TD-NMR approaches of Solid Echo (SE)/Magic Sandwich Echo (MSE) and Spin Diffusion in food systems were used for the first time. Soft confectionary gelatin gels were formulated and conventional (T1) and non-conventional (SE, MSE and Spin Diffusion) TD-NMR experiments were performed. Corn syrups with different glucose/fructose compositions were used to prepare the soft candies. Hardness, °Brix (°Bx), and water activity (aw) measurements were also conducted complementary to NMR experiments. Relaxation times changed (p < 0.05) with respect to syrup type with no obvious trend. SE/MSE experiments were performed to calculate the crystallinity of the samples. Samples prepared with fructose had the lowest crystallinity values (p < 0.05). Spin Diffusion experiments were performed by using Goldman-Shen pulse sequence and the interface thickness (d) was calculated. Interface thickness values showed a wide range of variation (p < 0.05). Results showed that non-conventional NMR approaches had high potential to be utilized in food systems for quality control purposes.

3D printing of essential oil/ß-cyclodextrin/popping candy modified atmosphere packaging for strawberry preservation.

In this study, lemongrass essential oil (LEO) was wrapped in ß-cyclodextrin (ß-CD) using a co-precipitation method to prepare an inclusion complex (LEO/ß-CD). A biological multifunctional preservation card was prepared by 3D printing and mixing the inclusion complex with sodium alginate (SA). The moisture generated by strawberry respiration melted the popping candy (PPC) and stimulated the release of CO2, a synergistic antibacterial compound formed with LEO. Hence, antibacterial activity and air regulation were achieved, and the fruit remained fresh. The results indicated that LEO was successfully encapsulated in ß-CD, and that LEO/ß-CD had a strong bacteriostatic effect on Aspergillus niger and Botrytis cinerea, with a high resistance to oxidation. The PPC could release CO2 and extend the shelf life of strawberries by reducing their respiration and inhibiting mold.

Sweet spot in music-Is predictability preferred among persons with psychotic-like experiences or autistic traits?

People prefer music with an intermediate level of predictability; not so predictable as to be boring, yet not so unpredictable that it ceases to be music. This sweet spot for predictability varies due to differences in the perception of predictability. The symptoms of both psychosis and Autism Spectrum Disorder have been attributed to overestimation of uncertainty, which predicts a preference for predictable stimuli and environments. In a pre-registered study, we tested this prediction by investigating whether psychotic and autistic traits were associated with a higher preference for predictability in music. Participants from the general population were presented with twenty-nine pre-composed music excerpts, scored on their complexity by musical experts. A participant's preferred level of predictability corresponded to the peak of the inverted U-shaped curve between music complexity and liking (i.e., a Wundt curve). We found that the sweet spot for predictability did indeed vary between individuals. Contrary to predictions, we did not find support for these variations being associated with autistic and psychotic traits. The findings are discussed in the context of the Wundt curve and the use of naturalistic stimuli. We also provide recommendations for further exploration.

Cross-sectional nationwide mixed-methods population-based study of living conditions, and identification of sexual and fertility profiles among young women after breast cancer in France: the Candy study protocol.

INTRODUCTION: At the end of the treatment, many young breast cancer (BC) survivors face difficulties related to fertility and sexuality, mainly due to the side effects of treatment. Integrating patient needs into medical decisions is becoming increasingly essential for high quality care. To this end, there is a compelling need to elicit patients' perspectives through qualitative studies, to understand their experiences and needs in the aftermath of cancer. We aim to: (1) identify clinical, social and economic determinants of sexuality and fertility, and describe other living conditions of young BC survivors in France; and (2) explore young women's experience after BC in relation to clinical and information needs about fertility preservation and sexual health. METHODS AND ANALYSIS: This is a mixed-methods, cross-sectional, population-based study. In the quantitative component, women diagnosed with non-metastatic BC between 2009 and 2016 and aged 40 years or younger at diagnosis will be identified through the French network of cancer registries (FRANCIM). Participants will complete self-report questionnaires including standardised measures of sexuality, health-related quality of life (HRQoL), anxiety, depression, social deprivation and social support. Fertility and professional reintegration issues will also be assessed. Sexuality profiles will be identified by ascending hierarchical classification and fertility profiles will be identified by latent class models. Determinants of sexuality, fertility and HRQoL will be identified using a mixed regression model. Subsequently, semistructured interviews will be performed with a sample of 30 women who participated in the quantitative study. Interviews will be recorded, transcribed synthetically and content analysis will be performed, with the aid of NVivo software. ETHICS AND DISSEMINATION: This study will be performed in accordance with the declaration of Helsinki. The protocol was approved in October 2020 by the Committee for the Protection of Persons North-West III (20.07.16.44445) and by the French national data protection authority (CNIL-MR003 No1989764-v0).The results of this project will be communicated to the scientific community through publications in international scientific peer-reviewed journals and communications to national and international congresses. Popularised results will also be provided to patient associations. The results of Candy project will also be published on the website of the sponsor, www.cgfl.fr.

A functional spreadable canola and milk proteins oleogels as a healthy system for candy gummies.

Recently, interest and demand for healthy and useful food products have become a global requirement. Thus, the production of functional foods with high polyunsaturated fatty acids and antioxidants is very challenging. In this study, four functional spreadable oleogels based on canola oil and milk proteins were developed. These spreadable oleogels were used as an innovative model for the preparation of candy gummies. The chemical composition, oxidative stability, and effects of storage conditions were studied. The results showed that the fat content in spreadable oleogels and gummies ranged from 35 to 47 and 2.40-4.15%, respectively. The protein content in spreadable doum and carrot was 7.41%, while it was 6.15% in the spreadable plain and ranged from 10.25 to 12.78% in gummies. The hardness of spreadable oleogels and gummies ranged from 0.3 to 0.9 and 6.22-16.30 N, respectively. Spreadable carrot and spreadable doum had peroxide values greater than 8 meqO2/kg after storage, whereas spreadable plain and spreadable canola oleogel had better oxidative stability. The antioxidant activity of spreadable oleogels and gummies ranged from 66.98-46.83% to 51.44-40.37%, respectively. In addition, transmission electron microscopy and polarized light microscopy micrographs showed the presence of a coherent entangled network between oleogels and nutritional polymers. The oil binding capacity of spreadable carrot oleogel had a maximum value of 97.89%, while formed gummies were higher than 99%. This study showed a promising way to make functional spreadable oleogels as a model for food products that are good for health and nutrition.

Analysis of the prevalence in sugar consumption in child care consultations / Análise da prevalência do consumo de açúcar em consultas de puericultura

Abstract Objectives: to analyze the prevalence of sugar consumption and associated factors in childcare consultations. Methods: cross-sectional study with 599 children > six months to < 24 months of age, assisted by the Family Health Units. Outcomes: daily consumption of sweetened beverages, sweets/candies, recorded in the Food and Nutrition Surveillance System; independent variables: sociodemographic data. Multiple logistic regression test was applied. Results: 62.10% of the children consume sugary drinks and 42.23%, sweets/candies. Consuming sugary drinks was associated with the age of 12-17 months and 29 days (OR=2.525; CI95%=1.68-3.78) and 18-17 months and 29 days (OR=2.90; CI95%=1.90-4.43); children living with more than four people at home (OR=1.59; CI95%=1.11-2.26), aged 12-17 months and 29 days (OR=2.05; CI95%=1.34-3.13) and 18-23 months and 29 days (OR=2.51; CI95%=1.62-3.87) were more likely to consume sweets/candies than younger children. Maternal aspects, such as age (OR=0.66; CI95%=0.46-0.93), marital status (OR=1.67; CI95%=1.06-2.6), schooling (OR=2.14; CI95%=1.12-4.08), and presence of government assistance (OR=2.03; CI95%=1.41-2.93), were conditions associated with the consumption of sweets. Conclusions: the prevalence of sugar in children's diet was high and was associated with sociodemographic aspects. Health education actions should be carried out in childcare, in order to promote healthy food, minimizing the consumption of sugar.

Resumo Objetivos: analisar a prevalência do consumo de açúcar e fatores associados em consultas de puericultura. Métodos: estudo transversal com 599 crianças >seis a <24 meses de idade, assistidas por Unidades de Saúde da Família. Desfechos: consumo diário de bebidas adoçadas, doces/guloseimas, registrados no Sistema de Vigilância Alimentar e Nutricional; variáveis independentes: dados sociodemográficos. Aplicou-se teste de regressão logística múltipla. Resultados: 62,10% das crianças consomem bebidas açucaradas e 42,23% doces/guloseimas. Consumir bebidas açucaradas associou-se à idade de 12-17 meses e 29 dias (OR=2,525; IC95%=1,68-3,78) e 18-17 meses e 29 dias (OR=2,90; IC95%=1,90-4,43); crianças residirem com mais de quatro pessoas na casa (OR=1,59; IC95%:1,11-2,26), terem idade de 12-17 meses e 29 dias (OR=2,05; IC95%=1,34-3,13) e 18-23 meses e 29 dias (OR=2,51; IC95%=1,62-3,87) apresentaram maior chance de consumir doces/guloseimas que crianças mais novas. Aspectos maternos como idade (OR=0,66; IC95%=0,46-0,93), estado civil (OR=1,67; IC95%=1,06-2,6), escolaridade (OR=2,14; IC95%=1,12-4,08), e presença de auxílio do governo (OR=2,03;IC95%=1,41-2,93), foram condições associadas ao consumo de doces/guloseimas. Conclusão: foi alta a prevalência de açúcar na dieta das crianças e esteve associada a aspectos sociodemográficos. Ações de educação em saúde devem ser realizadas na puericultura, a fim de fomentar a alimentação saudável, minimizando o consumo de açúcar.

Evaluation of the effect of prebiotic sesame candies on loperamide-induced constipation in mice.

Constipation is one of the most common gastrointestinal tract symptoms. In this study, prebiotic sesame sugar (PSC) was prepared from isomalto-oligosaccharide, konjac glucomannan and sesame, and the relieving effect of PSC on constipation induced by loperamide was explored. The results showed that PSC treatment profoundly improved the defecation function and boosted intestinal motility. Moreover, PSC repaired gastrointestinal tissue injury and inflammation induced by constipation, which confirmed the effectiveness of PSC intervention in the treatment of constipation. The mechanism of PSC improving constipation might be that PSC improved the imbalance of gastrointestinal neurotransmitters and increased the content of short-chain fatty acids in feces. In conclusion, PSC dietotherapy could effectively alleviate the symptoms and lay a theoretical foundation for the development of an anti-constipation diet.

Sensitive voltammetric quantification of carminic acid in candies using selenium dioxide nanoparticles based electrode.

Carminic acid is a food colorant which concentration has to be controlled due to the possible negative health effects. Sensitive voltammetric method is developed for carminic acid determination using electrode modified with SeO2 nanoparticles (SeO2 NPs) and hexadecyltriphenylphosphonium bromide (HDTPPB) acting as dispersive agent for nanoparticles and electrode surface co-modifier. SeO2 NPs of 37-45 nm are uniformly distributed at the electrode increasing its electroactive area (41 ± 2 vs. 8.9 ± 0.2 mm2 for bare glassy carbon electrode (GCE)). Electrochemical impedance spectroscopy data confirm an 18.3-fold decrease of charge transfer resistance compared to GCE (12.7 ± 0.3 vs. 232 ± 7 kΩ, respectively). In differential pulse mode, the linear dynamic ranges of carminic acid are 0.010-2.5 and 2.5-10 µmol L-1 with a detection limit of 3.4 nmol L-1. The method is successfully employed in candies and lozenges for sore throat treatment. The approach is simple, reliable, and can be used as an alternative to chromatography in routine analysis.

Soft confectionery products: Quality parameters, interactions with processing and ingredients.

The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the products must meet consumer demands. For this reason, it is very important to understand the confectionery quality characteristics, the factors affecting them, and their interaction with each other. In this context, the effects of major and minor components used in innovative soft confectionery products on quality should be considered first. As with all other foods, new ingredient(s) incorporated into the formulation and processing changes have significant effects on the quality characteristics of soft confectionery products. Therefore, in this review study, after giving information about soft confectionery products and their quality characteristics, the interactions of especially innovative components and processes that have important effects on these foods were discussed in detail.

Magnet and wire remodeling for the treatment of candy cane syndrome: first case series of a new approach (with video).

BACKGROUND AND AIMS: Candy cane syndrome (CCS) is an adverse event (AE) from gastrectomy or gastric bypass and end-to-side anastomosis to a jejunal loop. Preferential passage of food to the blind loop induces early satiety, pain, and regurgitation. An endoscopic device that combines 2 magnets and a self-retractable wire was designed to perform progressive septotomy with marsupialization. We evaluated the clinical safety and efficacy of this treatment in CCS. METHODS: Consecutive patients presenting with symptoms associated with CCS after gastrectomy or Roux-en-Y gastric bypass were treated with the MAGUS (Magnetic Gastrointestinal Universal Septotome) system. Weight, dysphagia, pain scores, 12-item Short Form Survey quality of life physical and mental scores, GERD Health-Related Quality of Life, and Eckardt score were measured at baseline and 1 and 3 months postprocedure. Satisfaction with therapy and AEs were monitored during follow-up. RESULTS: Fourteen consecutive patients with CCS were enrolled in the study. Thirteen MAGUS systems migrated within 28 days after achieving uneventful complete septotomy. In 1 patient the magnet had to be collected from the right-sided colon after 1 month. Treatment was completed in a single endoscopy session. Dysphagia score (2 [1-3] vs 1 [1-1], P = .02), pain score (7 [6-8] vs 1 [0-1], P = .002), Eckardt score (5 [3-8] vs 1 [0-2], P = .002), GERD Health-Related Quality of Life score (37 [29-45] vs 8 [6-23], P = .002), and quality of life physical and mental scores were all significantly improved at 3 months. No device or procedure-related serious AEs were observed. One patient died during follow-up from evolution of oncologic disease. CONCLUSIONS: Endoluminal septotomy using a retractable wire and magnet system in CCS is feasible and safe, with rapid improvement of symptoms. (Clinical trial registration number: NCT04480216.).

A comprehensive review on the development of probiotic supplemented confectioneries.

Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.