Effects of Various Disinfection Methods on the Material Properties of Silicone Dental Impressions of Different Types and Viscosities

There is an ongoing search for novel disinfection techniques that are not only effective, cheap, and convenient, but that also do not have adverse effects on the properties of dental impressions. We compared the effects of various methods (UVC, gaseous ozone, commercial solution, and spray) on the dimensional change, tensile strength, and hardness of silicone impressions. Moreover, as a secondary aim, we performed a statistical comparison of the properties of nondisinfected addition (Panasil Putty Soft, Panasil monophase Medium, Panasil initial contact Light) and condensation silicones (Zetaplus Putty and Oranwash L), as well as a comparison of materials of various viscosities (putty, medium-bodied, and light-bodied). Our results revealed that addition silicones had higher dimensional stability, tensile strength, and Shore A hardness compared to condensation silicones. Both traditional (immersion and spraying) and alternative methods of disinfection (UVC and ozone) had no significant impact on the tensile properties and dimensional stability of the studied silicones; however, they significantly affected the hardness, particularly of Oranwash L. Our study demonstrated that, similarly to standard liquid disinfectants, both UVC and ozone do not strongly affect the material properties of most silicones. However, before recommendation, their usefulness for each individual material should be thoroughly evaluated.     

The Effects of Genistein at Different Concentrations on MCF-7 Breast Cancer Cells and BJ Dermal Fibroblasts

This study aimed to evaluate the safety and potential use of soy isoflavones in the treatment of skin problems, difficult-to-heal wounds and postoperative scars in women after the oncological treatment of breast cancer. The effects of different concentrations of genistein as a representative of soy isoflavonoids on MCF-7 tumor cells and BJ skin fibroblasts cultured in vitro were assessed. Genistein affects both healthy dermal BJ fibroblasts and cancerous MCF-7 cells. The effect of the tested isoflavonoid is closely related to its concentration. High concentrations of genistein destroy MCF-7 cancer cells, regardless of the exposure time, with a much greater effect on reducing cancer cell numbers at longer times (48 h). Lower concentrations of genistein (10 and 20 μM) increase the abundance of dermal fibroblasts. However, higher concentrations of genistein (50 μM and higher) are detrimental to fibroblasts at longer exposure times (48 h). Our studies indicate that although genistein shows high potential for use in the treatment of skin problems, wounds and surgical scars in women during and after breast cancer treatment, it is not completely safe. Introducing isoflavonoids to treatment requires further research into their mechanisms of action at the molecular level, taking into account genetic and immunological aspects. It is also necessary to conduct research in in vivo models, which will allow for eliminating adverse side effects of therapy.     

Some functional properties of lupin proteins modified by lactic fermentation and extrusion

The aim of this work was to determine modifying effects of lactic fermentation and extrusion processes on functionality of lupin proteins. Protein content, surface hydrophobicity, water absorption capacity (WAC), water solubility index (WSI) and emulsifying properties (EAI, ESI) of protein preparations obtained from lupin seeds (Lupinus luteus, Lupinus albus, Lupinus angustifolius), with various contents of hull, were analyzed. Changes of protein properties were affected by lupin cultivar, hull content and applied processing method. An increase of soluble protein content after controlled lactic fermentation of lupin seeds, and changes of surface protein hydrophobicity, WAC and WSI values after each treatment and significant worsening of protein emulsifying properties were observed. Correlations were found between parameters examined in this study.     

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.     

Novel adhesive system based on 1,3-dimethylol-4,5-dihydroxyethyleneurea (DMDHEU) and hyperbranched polyglycerols

Two hyperbranched polyglycerols bearing 1,1,1-tris(hydroxymethyl)propane or Bisphenol A core and terminal hydroxyl functionality were examined as components of novel wood adhesive systems. Two 1,3-dimethylol-4,5-dihydroxyethyleneurea resins (DMDHEU) were used as crosslinkers. Shear strength tests revealed that the adhesives containing up to 75 wt% of renewable glycerol-derived polyglycerols retained performance comparable to that of neat DMDHEU. The results give way to extending the area of application of hyperbranched polyglycerols in the field of wood adhesives.     

Determination of Iron Species in Samples of Iron-Fortified Food

The paper presents the determination of iron forms in food products. The procedure of sample extraction was developed and optimized, preserving the content of particular forms of iron. The colorimetric method using 2,2′-bipirydyl (measurements at 520 nm) was applied in Fe(II) determinations, while in Fe(III) determinations, the colorimetric method with potassium thiocyanate (measurements at 470 nm) was applied. The total content of iron was determined by the technique of atomic absorption spectrometry, which allowed for the determination of iron content in organic and inorganic complex compounds. Detection limits of 1 mg kg^?1 were obtained for all determined iron forms, with the precision ranging between 0.7 % and 1.5 % for 10 mg kg^?1 concentration. The optimized analytical procedure was applied in the determinations of iron forms in iron-fortified food products.