Improvement of termite resistance, dimensional stability and mechanical properties of pine wood by paraffin impregnation

Paraffin has been used as surface protection of wood throughout the ages but its use for impregnation to improve wood resistance to biodegradation is recent. This study determined the main improvements on wood properties with paraffin impregnation. Healthy Pinus pinaster Ait. wood was impregnated with paraffin at different levels using a hot–cold process. Weight gain, equilibrium moisture content and dimensional stability (ASE) at 35 and 65 % relative humidity, termite durability against Reticulitermes grassei (Clément), bending strength, bending stiffness (MOE) and Janka hardness were determined. Density increased from 0.57 to 0.99, ASE ranged between 38–96 % and 16–71 % for 35 and 65 % relative humidity, respectively. Equilibrium moisture content decreased from 9.9 and 12.0 % to 0.8 and 3.6 % for 35 and 65 % relative humidity. Termite durability improved from level 4 to level 3 of attack, and higher termite mortality was found in treated wood (52 % against 17 %). Bending strength (MOR) increased with paraffin weight gain, reaching a 39 % increase. MOE also increased by about 13 % for wood with a weight gain around 80 %. Janka hardness increased significantly reaching about 40 % for wood with 80 % weight gain. Paraffin impregnated wood has improved properties with regard to equilibrium moisture content, dimensional stability and density, bending strength and Janka hardness, and resistance against termites.

Fiber, a component for health gastrointestinal endocrine system

Dietary fiber was classified according to its solubility in an attempt to relate physiological effects to chemical types of fiber. Soluble fibers (B-glucans, gums, wheat dextrin, psyllium, pectin, inulin) were considered to have benefits on serum lipids, while insoluble fibers (cellulose, lignin, pectins, hemicelluloses) were linked with laxation benefits. More important characteristics of fiber in terms of physiological benefits are viscosity and fermentability. Viscous fibers (pectins, B-glucans, gums, psyllium) are those that have gel-forming properties in the intestinal tract, and fermentable fibers (wheat dextrin, pectins, B-glucans, gum, inulin) are those that can be metabolized by colonic bacteria. Objective: To summarize the beneficial effects of dietary fiber, as nutraceuticals, in order to maintain a healthy gastrointestinal system. Methods: Our study is a systematic review. Electronic databases, including PubMed, Medline, with supplement of relevant websites, were searched. We included randomized and non-randomized clinical trials, epidemiological studies (cohort and case-control). We excluded case series, case reports, in vitro and animal studies. Results: The WHO, the U.S. Food and Drug Administration (FDA), the Heart Foundation and the Romanian Dietary Guidelines recommends that adults should aim to consume approximately 25–30 g fiber daily. Dietary fiber is found in the indigestible parts of cereals, fruits and vegetables. There are countries where people don’t eat enough food fibers, these people need to take some kind of fiber supplement. Evidence has been found that dietary fiber from whole foods or supplements may (1) reduce the risk of cardiovascular disease by improving serum lipids and reducing serum total and low-density lipoprotein (LDL) cholesterol concentrations, (2) decreases the glycaemic index of foods, which leads to an improvement in glycemic response, positive impact on diabetes, (3) protect against development of obesity by increasing satiety hormone leptin concentrations, (4) reduced risk of developing colorectal cancer by normalizes bowel movements, improve the integrity of the epithelial layer of the intestines, increase the resistance against pathogenic colonization, have favorable effects on the gut microbiome, wich is the second genomes of the microorganisms, (5) have a positive impact on the endocrine system by gastrointestinal polypeptide hormonal regulation of digestion, (6) have prebiotic effect by short-chain fatty acids (SCFA) production; butyrate acid is the preferred energy source for colonic epithelial cells, promotes normal cell differentiation and proliferation, and also help regulate sodium and water absorption, and can enhance absorption of calcium and other minerals. Although all prebiotics are fiber, not all fiber is prebiotic. This generally refers to the ability of a fiber to increase the growth of bifidobacteria and lactobacilli, which are beneficial to human health, and (7) play a role in improving immune function via production of SCFAs by increases T helper cells, macrophages, neutrophils, and increased cytotoxic activity of natural killer cells. Conclusion: Fiber consumption is associated with high nutritional value and antioxidant status of the diet, enhancing the effects on human health. Fibers with prebiotic properties can also be recommended as part of fiber intake. Due to the variability of fiber’s effects in the body, it is important to consume fiber from a variety of sources. Increasing fiber consumption for health promotion and disease prevention is a critical public health goal.