Dental-derived stem cells and biowaste biomaterials: What’s next in bone regenerative medicine applications

The human teeth and oral cavity harbor various populations of mesenchymal stem cells (MSCs), so calleddental-derived stem cells (D-dSCs) with self-renewing and multilineage differentiation capabilities. D-dSCs propertiesinvolves a strong paracrine component resulting from the high levels of bioactive molecules they secrete in responseto the local microenvironment. Altogether, this viewpoint develops a general picture of current innovative strategiesto employ D-dSCs combined with biomaterials and bioactive factors for regenerative medicine purposes, and offersinformation regarding the available scientific data and possible applications.     

Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

Lactobacillus sanfrancisco CB1 and Lactobacillus plantarum DC400 were the most proteolytic and amylolytic strains studied. Breads started with LAB and yeasts had higher volumes than the baker's yeast-started bread. One bread with the highest initial firmness (Saccharomyces cerevisiae 141- L . plantarum DC400 starter) had the lowest final firmness. Breads produced with LAB showed the lowest enthalpy throughout 144 h. After 24 h storage the associations of S. cerevisiae 141 and L. sanfrancisco CB1 or L. plantarum DC400 gave a very low percentage increase of enthalpy compared to that from yeast alone. The enthalpy increased markedly when other LAB, neither proteolytic nor amylolytic, were used.     

An assessment of factors characterising the microbiology of Grana Trentino cheese,a Grana‐type cheese

In this study, microbiological aspects of Grana Trentino, a variant of Grana Padano cheese, were defined by plate counts, random amplified polymorphic DNA (RAPD) PCR genotying, 16S rRNA gene sequencing of bacterial isolates and PCR–denaturing gradient gel electrophoresis (PCR–DGGE). Results showed variability in monthly fluctuations of whey culture counts, differences in the diffusion of bacterial genotypes among producers and dairy plant‐specific microbial associations. Moreover, the presence of bacteria not previously reported in this cheese type was highlighted, including coagulase‐negative staphylococci and Lactobacillus sanfranciscensis‐like micro‐organisms.     

Mechanical Degradation of MgO by Water Vapor

The effect of exposure to the laboratory atmosphere on the fracture stress and Young's modulus of poly crystalline magnesium oxide was studied. The observed degradation of mechanical properties was attributed to chemical attack by atmospheric water vapor. The rate and extent of degradation depended on the amount and nature of porosity in the specimens.     

Epitaxial Growth of Spinel by Reaction in the Solid State

The condensed-state reaction between single crystals of Al₂O₃ and MgO was conducted in air at 1560°C. Spinel formed as two product layers which were shown to agree with the proposed mechanism. The crystallographic orientation of the parent crystals had no effect on the rate of spinel growth. The orientation of the spinel grown from sapphire was the same as that found by other investigators for isomorphic crystals. The orientation of spinel grown from periclase was largely dependent on the transport mechanism across the periclase-spinel interface.