Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermannii) were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy), so that eight different microbial assemblies were obtained. Two non-inoculated controls were prepared, one of which (C-IF) using irradiated flour and the other (C) using non-irradiated flour. As shown by plate counts, irradiation of flour caused total inactivation of yeasts and a decrease of all the other microbial populations. However, acidification occurred also in the dough C-IF, due to metabolic activity of P. pentosaceus that had survived irradiation. After six fermentations, P. pentosaceus was the dominant lactic acid bacterium species in all the sourdoughs produced with irradiated flour (IF). Yet, IF-based sourdoughs broadly differed from each other in terms of strains of P. pentosaceus, probably due to the different microorganisms initially inoculated. Quantitative and qualitative differences of free amino acids concentration were found among the sourdoughs, possibly because of different microbial communities. In addition, as shown by culture-independent analysis (16S metagenetics), irradiation of flour lowered and modified microbial diversity of sourdough ecosystem

Assessment of mastoid emissary foramen morphology: a multidetector computed tomography study

Abstract Objectives This study aimed to assess the occurrence and morphological features of the mastoid emissary foramen (MEF) using multidetector computed tomography (MDCT) images. The analysis highlights the clinical signifcance of these structures and their implications for surgical procedures. Methods A total of 357 patients were evaluated using MDCT in bone window mode with a high-resolution technique (1 mm). The presence, number, and mean diameter of the MEFs were recorded. Statistical analyses compared data between both sides and sexes. Results 714 sides from 357 patients (177 male, 180 female) were analyzed. The patients’ ages ranged from 7 to 83 years, with a mean age of 25.6. MEFs were found in 329 patients, representing 92.15% of the total. The diameters of the MEFs ranged from 0.6 mm to 5.0 mm on the right side (mean 1.80 mm) and from 0.6 mm to 4.4 mm on the left side (mean 1.96 mm). Up to 3 MEFs were identifed on the right side, and a maximum of 6 on the left. No signifcant diferences in MEF presence were observed between sexes or between the left and right sides (p>0.05). Conclusion This study reveals a high prevalence and notable anatomical variations in the MEF, with MEFs larger than previously reported. At least one MEF was detected in 92.15% of cases, emphasizing the importance of comprehensive preoperative evaluation

Massive non-natural proteins structure prediction using grid technologies

Background The number of natural proteins represents a small fraction of all the possible protein sequences and there is an enormous number of pr oteins never sampled by nature, the so called "never born proteins" (NBPs). A fundamental question in this regard is if the ensemble of natural proteins possesses peculiar chemical and physical properties or if it is just the product of contingency coupled to functional selection. A key feature of natural proteins is thei r ability to form a well defined three-dimensional structure. T hus, the structural study of NBPs can help to understand if natural protein sequences were selecte d for their peculiar properties or if they are just one of the possible stable and functional ensembles. Methods The structural characterization of a huge number of random proteins cannot be approached experimentally, thus the problem has been tackled using a computational approach. A large random protein sequences library (2 × 10 ^4 sequences) was generated, discarding amino acid sequences with significant simi larity to natural proteins, and the corresponding structures were predicted using Rosetta. Given th e highly computational demanding problem, Rosetta was ported in grid and a user friendly job submission environment was developed within the GENIUS Grid Portal. Protein structures generated were analysed in terms of net charge, secondary structure content, surface/volume ratio, hydrophobic core composition, etc. Results The vast majority of NBPs, according to the Rosetta mode l, are characterized by a compact three-dimensional structure with a high secondary structure content. Structure compactness and surface polarity are comparable to those of natural proteins, suggesting similar stability and solubility. Deviations are observed in α helix- β strands relative content and inydrophobic core composition, as NBPs appear to be richer in helical structure and aromatic amino acids with respect to natural proteins. Conclusion The results obtained suggest that the abil ity to form a compact, ordered and water-soluble structure is an intrinsic property of polypeptides. The tendency of random sequences to adopt α helical folds indicate that all-α proteins may have emerged ea rly in pre-biotic evolution. Further, the lower percentage of aromatic residu es observed in natural proteins has important evolutionary implications as far as tolerance to mutati ons is concerned

Application of Vibrational Spectroscopies in the Qualitative Analysis of Gingival Crevicular Fluid and Periodontal Ligament during Orthodontic Tooth Movement

Optical vibrational techniques show a high potentiality in many biomedical fields for their characteristics of high sensitivity in revealing detailed information on composition, structure, and molecular interaction with reduced analysis time. In the last years, we have used these techniques for investigating gingival crevicular fluid (GCF) and periodontal ligament (PDL) during orthodontic tooth treatment. The analysis with Raman and infrared signals of GCF and PDL samples highlighted that different days of orthodontic force application causes modifications in the molecular secondary structure at specific wavenumbers related to the Amide I, Amide III, CH deformation, and CH3/CH2. In the present review, we report the most relevant results and a brief description of the experimental techniques and data analysis procedure in order to evidence that the vibrational spectroscopies could be a potential useful tool for an immediate monitoring of the individual patient's response to the orthodontic tooth movement, aiming to more personalized treatment reducing any side effects

Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

Abstract This study aimed at developing and characterizing a fermented milk with a potentially anti-hypertensive effect due to the concurrent presence of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA). Preliminarily, lactic acid bacteria strains were screened based on the capacity of releasing ACE-inhibitory peptides and of synthesizing GABA. The most potent RP-FPLC fraction from the milk fermented with Lactococcus lactis DIBCA2 had an ACE-inhibitory activity, expressed in terms of IC 50 , of 5 ± 2 μg/mL, a value which compares well to those reported for the majority of ACE-inhibitory peptides identified in fermented milks. This fraction contained a mixture of six peptides, five of which shared motifs in common with ACE-inhibitory peptides previously reported. Lactobacillus plantarum PU11 was selected as the highest producer of GABA, ca. 77.4 mg/kg after 120 h of milk fermentation. Both the strains were selected and used as starters for consecutive milk fermentation. After fermentation, the milk contained both the lactic acid bacteria at the cell density of ca. 8.0 log CFU/mL, had a pH of ca. 4.45, and showed ACE-inhibitory activity (IC 50 = 0.70 ± 0.07 mg/mL) and a concentration of GABA (ca. 144.5 mg/kg), which were compatible with the dosage for mild antihypertensive effect

Efficacy of Various Heat-treated Retreatment File Systems on Dentin Removal and Crack Analysis: An in vitro Study

Objective: To analyze the remaining dentin thickness and crack formation after retreatment, comparing three file systems. Material and Methods: Using a standard root length of 18 mm, forty-five single-rooted teeth were decoronated and obturated after being randomly divided into three groups. Solite RS3, Solite RS3 Black, and Solite RE Black retreatment file systems were employed to remove the gutta-percha following a nano-CT scan performed before preparation. A post-operative nano-CT scan was performed to determine the amount of dentin thickness and crack that remained, and both scans were superimposed. One-way ANOVA and subsequent post-hoc tests were employed to ascertain statistical significance for both intra-group and inter-group variations. Results: Solite RE Black removed lesser dentin compared to the other two retreatment file systems (p<0.05). There were no significant differences in crack formation amongst all retreatment file systems (p>0.05). Conclusion: Solite RE Black retreatment file system proved to have more dentin conservation and less crack propagation during retreatment. Excessive tooth structure loss can compromise the long-term success of endodontically treated teeth, increasing the risk of cracks and potential vertical root fractures

Extrinsic stains in primary teeth: insights and interdiction

Background: The appearance of stains on primary teeth is a common concern that often leads patients to seek dental care. The increasing emphasis on aesthetics has fueled the proliferation of toothpastes and products with exaggerated claims of achieving bright white teeth. This article examines the causes of extrinsic stains in primary dentition and presents evidence-based strategies to address them effectively.Methods: Extrinsic stains are categorized based on their source, causative factors, and visual characteristics. Factors such as diet, environmental exposure, inadequate oral hygiene, and the use of specific medications or antiseptics contribute to the formation of these stains.Results: Black stains, often persistent and non-removable through brushing, are predominantly linked to bacteria like Prevotella melaninogenica, Actinomyces israelii, and Actinomyces naeslundii. These microbes produce hydrogen sulfide, which reacts with salivary iron to create ferric sulfide, resulting in discoloration. Brown stains arise from tannins found in dietary sources, while green stains are commonly caused by copper-containing mouthwashes. Effective treatment for extrinsic staining includes professional cleaning, polishing, and the use of whitening toothpaste with oxidizing agents like peroxide. Toothpaste formulations containing enzymatic agents, such as fungal proteolytic enzymes, or other compounds like papain, alumina, and sodium citrate, have demonstrated success in reducing external stains.Conclusion: External bleaching is not suitable for primary teeth due to safety concerns. Dental professionals must educate caregivers on the causes of stains and emphasize preventive measures such as dietary adjustments, proper oral hygiene practices, and routine dental visits to minimize recurrence

Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta

This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added at 12.5% (PSP12) and 25% (PSP25). The enriched pasta had a lower pH than the control (CP), due to spinach-derived organic acids, with PSP25 showing the highest fiber content. Enrichment increased B vitamins and minerals, especially calcium, magnesium, sodium, and potassium. PSP25 had a shorter cooking time, higher water absorption, and greater cooking loss. Enriched pasta showed lower starch hydrolysis index and predicted glycemic index, suggesting potential benefits for managing postprandial blood sugar levels. SF significantly altered the free amino acid (FAA) profile, with PSP25 showing the highest concentration of total FAAs. Antioxidant assays demonstrated that spinach-enriched pasta retained higher levels of phenols and flavonoids, after cooking also, compared to CP. Sensory analysis indicated that while PSP12 had higher overall acceptability, PSP25 exhibited stronger herbaceous flavors, which could affect consumer preference. Microbiologically, all samples were stable for 110 days. The findings suggest that SF enrichment enhances the nutritional value, antioxidant potential, and sensory qualities of pasta, with potential for commercial applications, although consumer acceptance could be influenced by its non-traditional taste and texture