纯钛离子氮化层在人工唾液中的耐蚀性

用浸泡法和电化学法研究了纯钛（TA2）基体材料及其离子氮化层在人工唾液中的腐蚀行为。浸泡法研究表明,试样随着浸泡时间的延长而增重,而离子氮化层增重明显减缓,其腐蚀速率远小于TA2基材;电化学法研究表明,离子氮化层的自腐蚀电位较TA2基材提高,而腐蚀电流密度和腐蚀速度减小。由失重法和电化学法得出一致结论,离子氮化处理提高了TA2在人工唾液中的耐蚀性。     

TAMZ合金在人工唾液中的电化学行为

运用电化学方法对工业纯Ti，Ti6Al4V合金和TAMZ合金在人工唾液中的电化学行为进行了研究，探讨了溶液pH值对Ti合金电化学性能的影响。结果表明，在人工唾液中，TAMZ合金具有最佳电化学稳定性，腐蚀速率最低。Ti合金在人工唾液中存在较大的钝化区间，电化学稳定性按工业纯Ti，Ti6Al4V合金和TAMZ合金的顺序依次增强。随溶液pH值升高，试样的热力学稳定性增强。交流阻抗结果显示，3种实验材料在人工唾液中具有优异的耐蚀性能，腐蚀速率均在10^-2μm／a数量级，小于医用级标准0．25μm／a。     

Comparative study on the corrosion behavior of Ti-Nb and TMA alloys for dental application in various artificial solutions

The corrosion behavior of Ti-Nb dental alloy in artificial saliva with and without the addition of lactic acid and sodium fluoride was investigated by electrochemical techniques, with the commercial Titanium-molybdenum alloy (TMA) as a comparison. The chemical composition, microstructure and constitutional phase were characterized via energy dispersive spectrometry, optical microscope and X-ray diffraction, meanwhile the open circuit potential, electrochemical impedance spectroscopy and potentiodynamic polarization measurements were carried out to study the corrosion resistance of experimental alloys, with the corroded surface being further characterized by scanning electron microscopy and X-ray photoelectron spectroscopy. It was found that the corrosion behavior of Ti-Nb alloy was similar to those TMA alloy samples in both artificial and acidified saliva solutions, whereas statistical analysis of the electrochemical impedance spectroscopy and polarization parameters showed Ti-Nb alloy exhibited better corrosion resistance in fluoridated saliva and fluoridated acidified saliva. SEM observation indicated that TMA alloy corroded heavily than Ti-Nb alloy in fluoride containing saliva. XPS surface analysis suggested that Nb₂O₅ played an important role in anti-corrosion from the attack of fluoride ion. Based on the above finding, Ti-Nb alloy is believed to be suitable for the usage in certain fluoride treated dental works with excellent corrosion resistance in fluoride-containing oral media.     

Physicochemical Characterization and Evaluation of Buccal Adhesive Tablets Containing Omeprazole

The objective of this study was to develop an effective omeprazole buccal adhesive tablet with excellent bioadhesive force and good drug stability in human saliva. The omeprazole buccal adhesive tablets were prepared with various bioadhesive polymers, alkali materials, and croscarmellose sodium. Their physicochemical properties, such as bioadhesive force and drug stability in human saliva, were investigated. The release and bioavailability of omeprazole delivered by the buccal adhesive tablets were studied. As bioadhesive additives for the omeprazole tablet, a mixture of sodium alginate and hydroxypropylmethylcellulose (HPMC) was selected. The omeprazole tablets prepared with bioadhesive polymers alone had bioadhesive forces suitable for a buccal adhesive tablet, but the stability of omeprazole in human saliva was not satisfactory. Among alkali materials, only magnesium oxide could be an alkali stabilizer for omeprazole buccal adhesive tablets due to its strong waterproofing effect. Croscarmellose sodium enhanced the release of omeprazole from the tablets; however, it decreased the bioadhesive forces and stability of omeprazole tablets in human saliva. The tablet composed of omeprazole/sodium alginate/HPMC/magnesium oxide/croscarmellose sodium (20/24/6/50/10 mg) could be attached on the human cheek without disintegration, and it enhanced the stability of omeprazole in human saliva for at least 4 h and gave fast release of omeprazole. The plasma concentration of omeprazole in hamsters increased to a maximum of 370 ng/ml at 45 min after buccal administration and continuously maintained a high level of 146–366 ng/ml until 6 h. The buccal bioavailability of omeprazole in hamsters was 13.7% ± 3.2%. These results demonstrate that the omeprazole buccal adhesive tablet would be useful for delivery of an omeprazole that degrades very rapidly in acidic aqueous medium and undergoes hepatic first-pass metabolism after oral administration.     

Is GRP78/BiP a potential salivary biomarker in patients with rheumatoid arthritis?

Purpose : In the last few years, serum and joint synovial fluid have been extensively analyzed for the proteomic research of rheumatoid arthritis (RA) biomarkers. Nonetheless, to date, there have been no studies investigating salivary biomarkers in this condition. Therefore, aim of this study is to investigate the presence of potential biomarkers of RA in human whole saliva. Experimental design : We combined 2‐DE and MS to analyze the whole saliva protein profile of 20 RA patients in comparison with 20 sex‐ and age‐matched healthy subjects. Results : Eight salivary proteins resulted differentially expressed, namely calgranulin A, calgranulin B, apolipoprotein A‐1, 6‐phosphogluconate dehydrogenase, peroxiredoxin 5, epidermal fatty acid‐binding protein, 78 kDa glucose‐regulated protein precursor (GRP78/BiP), and 14‐3‐3 proteins. It is particularly interesting that chaperone GRP78/BiP showed the greatest increase in RA patients. This finding was validated by Western Blot analysis and the over‐expression of GRP78/BiP appear to be distinctive of RA and drugs treatment independent. Conclusions and clinical relevance : This study provides a rationale for further studies aimed at evaluating any correlation between GRP78/BiP and different clinical/serological aspects of the disease in order to improve the diagnostic algorithms of RA.     

Ixodes ricinus Salivary Serpin Iripin-8 Inhibits the Intrinsic Pathway of Coagulation and Complement

Tick saliva is a rich source of antihemostatic, anti-inflammatory, and immunomodulatory molecules that actively help the tick to finish its blood meal. Moreover, these molecules facilitate the transmission of tick-borne pathogens. Here we present the functional and structural characterization of Iripin-8, a salivary serpin from the tick Ixodes ricinus, a European vector of tick-borne encephalitis and Lyme disease. Iripin-8 displayed blood-meal-induced mRNA expression that peaked in nymphs and the salivary glands of adult females. Iripin-8 inhibited multiple proteases involved in blood coagulation and blocked the intrinsic and common pathways of the coagulation cascade in vitro. Moreover, Iripin-8 inhibited erythrocyte lysis by complement, and Iripin-8 knockdown by RNA interference in tick nymphs delayed the feeding time. Finally, we resolved the crystal structure of Iripin-8 at 1.89 Å resolution to reveal an unusually long and rigid reactive center loop that is conserved in several tick species. The P1 Arg residue is held in place distant from the serpin body by a conserved poly-Pro element on the P′ side. Several PEG molecules bind to Iripin-8, including one in a deep cavity, perhaps indicating the presence of a small-molecule binding site. This is the first crystal structure of a tick serpin in the native state, and Iripin-8 is a tick serpin with a conserved reactive center loop that possesses antihemostatic activity that may mediate interference with host innate immunity.     

The role of saliva in oral processing: Reconsidering the breakdown path paradigm

We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualized by Hutchings and Lillford. The key innovation in their seminal 1988 paper was shifting the focus from intact food properties, measured in the lab, toward strategies to capture the dynamic nature of eating. This has stimulated great progress in the field, but a key aspect missing in oral processing research is the conversion of the Hutchings and Lillford breakdown path conceptual model into quantifiable parameters considered in the context of physiological factors such as saliva and oral movements. To address these shortcomings, we propose the following analysis: Hutchings's and Lillford's definitions of “Structure” and “Lubrication” are incomplete and they comprise many and varied physicochemical properties. We offer, here, a deeper analysis of each parameter, and propose strategies for researchers to consider in their quantification as an update of the Hutchings and Lillford Breakdown path.     

口腔加工过程中传统干腌肉咸味释放规律

招募50名食品专业在校学生,筛选、培训10人组成感官评定小组,10名感官评定员在自由咀嚼状态下咀嚼干腌肉样品并在不同咀嚼阶段收集食团及唾液。通过测定咀嚼过程中食团的水分含量、pH值、NaCl含量和唾液pH值、电导率以及使用电子舌检测分析其味觉特征,研究口腔加工过程中传统干腌肉的咸味释放规律。结果表明:咀嚼过程中食团的水分含量显著增加,NaCl含量持续降低,pH值无显著变化;从咀嚼开始到咀嚼终点唾液分泌量显著上升,唾液电导率持续升高;由电子舌检测分析可知,干腌肉咀嚼过程中,咸味的释放规律为先上升后下降趋势,且在30%咀嚼阶段咸味释放达到最高值。