Laser additive manufactured Ti-6Al-4 V alloy: Anodizing and its effects on mechanical properties and corrosion resistance

Ti-6Al-4 V components were developed in different orientations (horizontal and vertical) using an additive manufacturing technique called direct metal laser sintering process and heat treated under 3 different procedures (heat treatment-1, heat treatment-2 and heat treatment-3). Anodizing was done at different voltages (8 V–12 V and 18 V–22 V) in the as-sintered and heat treated conditions. Corrosion test was carried out in artificial saliva. Mechanical properties like tensile strength, elongation were tested; microstructure was analyzed using scanning electron microscopy and chemistry of corrosion products were analyzed using energy dispersive x-ray spectroscopy. The results of corrosion tests have been correlated with the measured tensile strength and ductility. The same is also correlated with the dry sliding wear results published from our earlier research. Anodized (8 V–12 V) horizontal built-heat treatment-3 specimen and anodized (18 V–22 V) horizontal built-heat treatment-2 outperforms other combinations in terms of corrosion. Nevertheless, considering the outcome of mechanical testing, the specimen built in horizontal orientation and anodized at 18 V–22 V is preferred for biomedical applications that needs the combination of both mechanical property and corrosion resistance.     

Cancer Salivary Biomarkers for Tumours Distant to the Oral Cavity

The analysis of saliva as a diagnostic approach for systemic diseases was proposed just two decades ago, but recently great interest in the field has emerged because of its revolutionary potential as a liquid biopsy and its usefulness as a non-invasive sampling method. Multiple molecules isolated in saliva have been proposed as cancer biomarkers for diagnosis, prognosis, drug monitoring and pharmacogenetic studies. In this review, we focus on the current status of the salivary diagnostic biomarkers for different cancers distant to the oral cavity, noting their potential use in the clinic and their applicability in personalising cancer therapies.     

Towards defining the whole salivary peptidome

We report the identification of 2294 peptides/proteins in whole saliva in the mass range between 700 and 16 000 Da by LC‐MS and MS/MS using a MALDI‐TOF/TOF mass spectrometer. Most of the identified peptides/proteins are originated from cellular debris or plasma components while only 26% (n = 607) correspond to salivary peptides/proteins species. In spite of the presence of the major salivary peptides in all samples from the six subjects analyzed, each individual presents a different pattern of fragments, many deriving from the same protein sequence. All our data, in particular the large number of fragments found, suggest high proteolytic activity insight the oral cavity. The analysis of samples by gelatin zymography showed that all saliva donors displayed multiple proteolytic bands, two identified as cathepsin D and G by MS. Analysis of the cleavage site distribution on the main peptide sequences based on contingency tables shows that the predominant cleavages occur between Gln‐Gly or Tyr‐Gly. These cleavages are largely associated with proline‐rich proteins peptides and with histatin 1 and P‐B peptide, respectively. However, depending on the peptide class, different cleavage hits were observed suggesting the presence of a set of proteases acting in different ways according to different peptide sequences. Comparing the number of cleavages involving all residues, it is possible to observe that 44% (±10%) of the observed cleavages in histatin, statherin and P‐B peptide in all individuals may be explained by cathepsin D, suggesting a major role for this enzyme in oral cavity proteolysis.     

The effect of canal cleansing protocols on cementation of a fiber post to saliva-contaminated root canals

Objective: This study investigated the effect of saliva contamination and cleansing effect of a self-etching primer (SEP), phosphoric acid (PA), chlorhexidine (CHX), and ethanol (EtOH) on the microtensile bond strength (μTBS) of a fiber post cemented with a self-adhesive resin cement (SAC) to root canal dentin.

Material and methods: Sixty human lower premolar roots were randomly divided into 10 groups: (1) no saliva contamination, no cleansing (Control); (2) no saliva contamination, cleansing with SEP (NC-SEP); (3) no saliva contamination, cleansing with PA (NC-PA); (4) no saliva contamination, cleansing with CHX (NC-CHX); (5) no saliva contamination, cleansing with EtOH (NC-EtOH); (6) with saliva contamination, no cleansing (SC-NC); (7) with saliva contamination, cleansing with SEP (SC-SEP); (8) with saliva contamination, cleansing with PA (SC-PA); (9) with saliva contamination, cleansing with CHX (SC-CHX); (10) with saliva contamination, cleansing with EtOH (SC-EtOH). After cementation of posts, the roots were transversally sectioned to obtain six slices (n = 36) followed by μTBS test. Data were analyzed with ANOVA and Tukey HSD tests (p = 0.05).

Results: Saliva contamination and cleansing methods had a significant effect on μTBS values (p < 0.0001). All cleansing agents improved bond strengths when compared with Control and SC-NC. Cleansing with CHX and ethanol showed lower μTBS values than phosphoric acid and SEP, regardless of saliva contamination (p < 0.05).

Conclusions: Saliva contamination negatively affected bonding performance of SAC to root dentin. However; SEP, PA, CHX and EtOH can be used on contaminated dentin surfaces to optimize bonding performance of self-adhesive cements.     

Electrochemical characterization of Ni47.7Ti37.8Nb14.5 shape memory alloy in artificial saliva

Electrochemical corrosion behaviour of the studied Ni_47.7Ti_37.8Nb_14.5 (NiTiNb) shape memory alloy was investigated for dental applications. An equiatomic NiTi alloy was used in some tests as reference material. Electrochemical techniques such as anodic potentiodynamic polarization, open circuit potential and electrochemical impedance spectroscopy (EIS) were employed. Experiments were carried out using artificial saliva. Very low passive current densities were obtained from the anodic polarization curve, indicating a typical passive behaviour for NiTiNb alloy. Over the surface of the NiTiNb alloy uniform corrosion appears, while in case of the NiTi alloy surface pitting corrosion is developed. The role that Nb plays as an alloying element is by increasing the resistance of NiTi alloy to localized corrosion. The EIS results exhibited high impedance values (order of 10⁶ Ω cm²) obtained from medium to low frequencies which are indicative of the formation of a highly stable passive film on NiTiNb alloy in the artificial saliva.     

Interaction of (+)‐catechin, (−)‐epicatechin,procyanidin B2 and procyanidin C1 with pooled human saliva in vitro

Pooled human saliva was mixed with solutions containing either (+)‐catechin, (−)‐epicatechin, procyanidin B2 or procyanidin C1 at two ratios of admixture and allowed to react at pH 3.2. Precipitates were removed by centrifugation and the supernatants were analysed for the content of proteins and flavanols remaining. The protein determination was unexpectedly difficult and limited the amount of data obtained. The extent to which particular proteins were precipitated (as judged by reversed phase HPLC) did not correlate with the reported sensory potency of these flavanols. The quantity of flavanols precipitated not only did not agree with the relative astringency recorded in the literature, but was in fact the reverse. However, statistical analysis of the data suggested that the quantity of flavanols remaining in the supernatant might be more closely related to their previously determined astringency than to the amount precipitated. More extensive studies, both sensory and analytical, with a greater number of purified flavanols and a superior method of protein determination are required in order to confirm and refine the relationships suggested. © 2000 Society of Chemical Industry     

口腔加工对于食品风味感知及其释放影响的研究进展

传统食品风味研究以材料学的方法与技术为基础,定量、定性地描述及分析食品风味物质多少以及变化,其忽略了 口腔加工过程中食物风味释放及感知中人的因素.而食品口腔加工学的产生打破传统研究壁垒,以食品与人体相互作用为基础进行研究,探索食品在口腔加工过程中的结构及物理化学性质变化,揭示口腔的生理响应机制和感官心理结果.该文以...     

Determination of the caffeine contents of various food items within the Austrian market and validation of a caffeine assessment tool (CAT)

The caffeine content of 124 products, including coffee, coffee-based beverages, energy drinks, tea, colas, yoghurt and chocolate, were determined using RP-HPLC with UV detection after solid-phase extraction. Highest concentrations of caffeine were found for coffee prepared from pads (755?mg?l^?1) and regular filtered coffee (659?mg?l^?1). The total caffeine content of coffee and chocolate-based beverages was between 15?mg?l^?1 in chocolate milk and 448?mg?l^?1 in canned ice coffee. For energy drinks the caffeine content varied in a range from 266 to 340?mg?l^?1. Caffeine concentrations in tea and ice teas were between 13 and 183?mg?l^?1. Coffee-flavoured yoghurts ranged from 33 to 48?mg?kg^?1. The caffeine concentration in chocolate and chocolate bars was between 17?mg?kg^?1 in whole milk chocolate and 551?mg?kg^?1 in a chocolate with coffee filling. A caffeine assessment tool was developed and validated by a 3-day dietary record (r ^2?=?0.817, p?<?0.01) using these analytical data and caffeine saliva concentrations (r ^2?=?0.427, p?<?0.01).     

Chewing activity,saliva production,and ruminal pH of primiparous and multiparous lactating dairy cows

Four multiparous (MP) and four primiparous (PP) ruminally cannulated lactating Holstein cows were used in a double 4 x 4 Latin square design to study the chewing behavior, saliva production, and ruminal pH of cows in the first or subsequent lactation. Cows were fed one of four diets; three total mixed rations containing 40, 50, or 60% silage (DM basis), and a separate ingredient diet containing 50% concentrate. Dry matter intake was higher for MP cows than for PP cows (19.2 vs. 17.1 kg/d) but not as a percentage of body weight (2.97 +/- 0.06%). Multiparous cows spent more time eating than PP cows (260 vs. 213 min/d, respectively), even after adjustment for dry matter intake (13.8 vs. 12.4 min/kg DM). Multiparous cows also spent more time ruminating per day than PP cows (560 vs. 508 min/d, respectively). Eating salivation rate was not affected by parity, but resting salivation rate was higher for MP cows than for PP. Although MP cows spent more time chewing than PP cows, total daily saliva production was only numerically higher for MP cows because the increase in saliva produced during chewing was accompanied by a decrease in saliva produced during resting. Furthermore, pH profiles tended to be lower for MP cows than for PP cows. Multiparous cows may have a greater risk of incurring acidosis than PP cows because increased salivary secretion associated with increased chewing may not sufficiently compensate the increment of fermentation acids produced in the rumen due to high feed intake.     

Astringency of Foods May Not be Directly Related to Salivary Lubricity

Astringency, a tactile sensation felt in the mouth after exposure to various foods, is poorly understood. Our objective was to investigate the mechanism of astringency by determining if it was related to a loss of saliva's ability to lubricate mouth surfaces. We used 2 complementary approaches: (1) instrumentally determining if astringents decrease salivary lubricity and (2) determining if human subjects could perceive these changes. Instrumentally measured friction of saliva-tannin mixtures was greater than that of saliva-water mixtures, but these differences were not detectable by human subjects. Adding alum or acid to saliva did not increase friction measured either instrumentally or by human subjects rubbing the mixture between their thumb and fingers. Thus a loss of salivary lubricity is likely not a central mechanism of astringency. Practical Applications: If astringency's mechanism can be elucidated, food producers will gain knowledge that will enable them to manufacture, alter, or treat the food in a way to retain its healthful attributes while minimizing the astringency. This knowledge will also benefit sensory scientists interested in the intensity perceptions of the sensations and will allow them to devise improved methods for the assessment of the attribute.