Análise in vitro da estabilidade de próteses totais superiores implantossuportadas e implantorretidas

Os sistemas de retenção utilizados em próteses totais sobre implante (sobredentaduras) tem sido discutidos ao longo das últimas décadas a fim de se obter uma padronização a respeito do tratamento clínico desses pacientes. Considerando o importante papel da estabilidade das próteses para a eficiência mastigatória, bem como para elaboração do plano de tratamento adequado, o objetivo deste estudo foi avaliar a estabilidade das próteses implantossuportadas e/ou implantorretidas, utilizando para isso um estudo in vitro que simulou a força de mordida. Materiais e Métodos: Foram testadas quatro tipo diferentes de próteses totais: 1) G1 Prótese Total Removível Convencional; 2) G2 - Próteses Total Removível sobre Implantes (Overdenture), retida pelo sistema ERA; 3) G3 Prótese Total Removível sobre Implantes (Overdenture), retida pelo sistema de Barra com clipes e Encaixes - ORCE; e 4) G4 - Prótese Total Fixa sobre Implantes, seguindo o protocolo Brånemark e utilizando o sistema de barras-distais da marca Neodent. Cada grupo foi submetido ao carregamento em pontos específicos, localizados sobre os elementos 16 (F=300N), 26 (F=300N) e na região anterior 11/21(F=100N). A aferição da estabilidade foi feita através da mensuração do deslocamento vertical da prótese durante o a aplicação da força e a distância do local do carregamento, sobre os elementos 16, 26 e na região anterior, nos elementos 11 e 21. Os dados passaram no teste de normalidade de Shapiro-Wilk e foram submetidos à análise de variância ANOVA e à comparação múltipla através do teste de Bonferroni (p<0.05) Resultados: O tipo de sistema utilizado influenciou na movimentação vertical da prótese na região posterior contralateral à aplicação de força, sendo a movimentação vertical G1 > G2 > G3 ≥ G4. Na movimentação vertical da prótese nos dentes anteriores, quando a força foi aplicada nos dentes posteriores (rotação para posterior), a movimentação vertical foi de G1 > G2 > G3 ≥ G4. Durante a rotação para posterior, quando a força foi aplicada nos dentes anteriores (rotação para anterior) e a movimentação medida nos dentes posteriores, o comportamento foi de G1 > G2 > G3 > G4. Conclusão: Em duas das três situações testadas não houve diferença estatística entre a movimentação vertical entre o G3 e o G4, sugerindo que a estabilidade da overdenture retida por barra com clipes e encaixes se comportou, em relação a estabilidade, semelhante a prótese fixa sobre implantes.

Impacto das etapas do tratamento orto-cirúrgico na qualidade de vida de pacientes portadores de deformidades dentofaciais

Pacientes portadores de deformidades dentofaciais podem relatar dificuldades de mastigação e fala, desordens temporomandibulares, preocupação com a imagem corporal e baixa autoestima. Frequentemente, buscam tratamento orto-cirúrgico pela motivação de obter melhora notável nos aspectos estético, funcional e psicossocial. A evidência atualmente disponível sobre os benefícios na qualidade de vida relacionada à saúde bucal desta modalidade terapêutica ainda não é conclusiva, devido à diversidade de metodologias adotadas entre os estudos existentes, majoritariamente realizados na América do Norte, Europa, Oriente Médio e Ásia. Logo, é essencial utilizar instrumentos específicos para avaliar os efeitos desta modalidade de tratamento também na vida diária dos pacientes brasileiros. O propósito do presente estudo transversal foi determinar o impacto que o tratamento orto-cirúrgico exerce sobre a percepção de qualidade de vida dos pacientes portadores de deformidades dentofaciais, bem como a influência exercida pelo gênero, idade, renda, escolaridade e características da má oclusão, nas quatro etapas inerentes a esta modalidade de tratamento: (1) Inicial; (2) Preparo ortodôntico para a cirurgia; (3) Pós-cirúrgico; e (4) Contenção (pós-tratamento). Duzentos e cinquenta e quatro pacientes foram entrevistados em três importantes centros de atendimento na cidade do Rio de Janeiro. A qualidade de vida foi avaliada pelos questionários OHIP-14 (Oral Health Impact Profile - Short Version) e pelo OQLQ (Orthognathic Quality of Life Questionnaire) em suas versões traduzidas e validadas para o português. A gravidade da má oclusão e autopercepção estética foram avaliadas com base no Índice de Necessidade de Tratamento Ortodôntico (IOTN) e pelo Índice de Estética Dental (DAI). A análise dos dados foi efetuada pelos testes qui-quadrado, Kruskal-Wallis e modelos de regressão binomial negativa múltipla. Os pacientes dos quatro grupos foram semelhantes em relação ao gênero (p = 0,463), escolaridade (p = 0,276) e renda familiar (p = 0,100). Entre os entrevistados houve o predomínio de mulheres, com ensino médio completo e renda familiar entre 2 e 3 salários mínimos, portadores de má oclusão de Classe III de Angle grave. No modelo de regressão binomial negativa ajustado para os fatores gênero, idade, renda familiar e escolaridade, a qualidade de vida aferida pelo OHIP-14 demonstrou que o grupo Inicial sofreu impactos mais negativos do que os grupos Pós-cirúrgico, Preparo e Contenção; o OQLQ indicou que o grupo Inicial sofreu impactos mais negativos do que os grupos Preparo, Pós-cirúrgico e Contenção, nesta sequência. Não foi detectada influência da idade, renda e escolaridade nestes resultados. Foi observado que o gênero feminino sofreu mais impacto negativo na qualidade de vida, principalmente nas dimensões relativas à função e a aspectos sociais. Concluiu-se que os pacientes que finalizaram o tratamento orto-cirúrgico apresentaram como benefícios menores impactos na qualidade de vida específica e relacionada à saúde bucal, melhor autopercepção estética e menor gravidade da má oclusão, em comparação aos pacientes nas etapas pré e pós-cirúrgica e aos pacientes portadores de deformidades dentofaciais em busca de tratamento.

Wet-spinning of amyloid protein nanofibers into multifunctional high-performance biofibers.

Amyloid nanofibers derived from hen egg white lysozyme were processed into macroscopic fibers in a wet-spinning process based on interfacial polyion complexation using a polyanionic polysaccharide as cross-linker. As a result of their amyloid nanostructure, the hierarchically self-assembled protein fibers have a stiffness of up to 14 GPa and a tensile strength of up to 326 MPa. Fine-tuning of the polyelectrolytic interactions via pH allows to trigger the release of small molecules, as demonstrated with riboflavin-5'-phophate. The amyloid fibrils, highly oriented within the gellan gum matrix, were mineralized with calcium phosphate, mimicking the fibrolamellar structure of bone. The formed mineral crystals are highly oriented along the nanofibers, thus resulting in a 9-fold increase in fiber stiffness.

桃胶多糖的化学研究及其应用

毛桃(Prunus persica (L.) Batsch)是我国普遍裁培的一种果树。在桃树致病或受伤处会有桃胶(Peach gum)分泌。在一般情况下，天然桃胶是很难溶于水的，因此限制了它的使用。本文首次通过碱溶后，以快速沉淀的方法来降低桃胶的局部结晶度，使得桃胶能较顺利地溶解于冷水中。并提出了由于桃胶对金属镁的强络合作用而影响了桃树的正常生长这一推测。 桃胶经碱溶纯化制得钠型胶，再用阳离子交换树脂处理得氢型胶。用不同的方法处理桃胶后，桃胶红外光谱的结构特征吸收方才显示出来。钠型胶具840Cm-1的红外吸收;氢型胶具890Cm-1、1730cm-1的红外吸收;甲基化后的桃胶具810Cm-1、870Cm-1、890Cm-1的红外吸收。桃胶的比旋光度为负值。核磁共振证明桃胶多糖中，α-和β-甙键共存。碱溶纯化的桃胶多糖经凝胶色谱和超速离心证明为单一物质。 桃胶多糖不具还原性。经气相层析和比色法分析，桃胶中D-葡萄糖醛酸(包括4-甲氧基-D-葡萄糖醛酸）、D-半乳糖、D-木糖、D-甘露糖、L-阿拉伯糖、L-鼠李糖含量分别为10%、30%、11%、1.3%、45%、2%。18C-NMR和甲基化分析，证明桃胶大分子链是高度支链化的。且阿拉伯糖和半乳糖在大分子结构中有呋喃环和吡喃环两种形式共存。桃胶按物理性状，可分为两种。它们仅仅是在分子量和水溶液中的粘度不同，分子量( Mw)为342.9万和416.9万，特性粘度(η)为0.425dl/g和0.866dl/g。但在化学成分及结构特征上是相似的。以甘油为增塑剂，能增加桃胶成膜后的柔韧性。

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Controlled release of urea encapsulated by starch-g-poly(L-lactide)

This paper presented a new approach for preparing a new type of slow-release membrane-encapsulated urea fertilizer with starch-g-PLLA as biodegradable carrier materials. By solution-casting and washing rapidly with water the urea was individually encapsulated within the starch matrix modified by L-lactide through in situ graft-copolymerization.

松辽盆地南部腰英台区块低渗透储层整体压裂改造技术研究

The Yaoyingtai Block is located within the northeastern Changling Depression of southern Songliao Basin, where the reservoir sandstones are petrophysically characterized by very low permeability, which results in the low success probability of artificial fracturing, and the low oil yield by water injection in the course of oil production. In order to improve the situations as stated above, this research aims to work out an integral fracturing technology and strategy applicable to the low permeable reservoirs in Yaoyingtai Block. Under the guidance of geological theory, reservoir engineering and technology, the subsurface occurrences of natural and hydraulic fractures in the reservoirs are expected to be delineated, and appropriate fracturing fluids and proppants are to be optimized, based on the data of drilling, well logging, laboratory and field experiments, and geological data. These approaches lay the basis of the integral fracturing technology suitable for the low permeable reservoir in the study area. Based on core sample test, in-situ stress analysis of well logging, and forward and inversion stress field modeling, as well as fluid dynamic analysis, the maximum in-situ stress field is unraveled to be extended nearly along the E-W direction (clustering along N85-135°E) as is demonstrated by the E-W trending tensional fractures. Hydraulic fractures are distributed approximately along the E-W direction as well. Faulting activities could have exerted obvious influences on the distribution of fractures, which were preferentially developed along fault zones. Based on reservoir sensitivity analysis, integrated with studies on rock mechanics, in-situ stress, natural fracture distribution and production in injection-production pilot area, the influences of primary fractures on fracturing operation are analyzed, and a diagnostic technology for primary fractures during depressurization is accordingly developed. An appropriate fracturing fluid (hydroxypropyl guar gum) and a proppant (Yixing ceramsite, with a moderate-density, 0.45-0.9mm in size) applicable to Qingshankou Formation reservoir are worked out through extensive optimization analysis. The fracturing fluid can decrease the damage to the oil reservoir, and the friction in fracturing operation, improving the effect of fracturing operation. Some problems, such as sand-out at early stage and low success rate of fracturing operations, have been effectively solved, through pre-fracturing formation evaluation, “suspension plug” fracturing, real-time monitoring and limited-flow fracturing. Through analysis of fracture-bearing tight reservoir with variable densities and dynamic analysis of influences of well patterns on fracturing by using numerical simulation, a fracturing operation scheme for the Qingshankou Formation reservoir is proposed here as being better to compress the short factures, rather than to compress the long fractures during hydraulic fracturing. It is suggested to adopt the 450m×150m inverted 9-spot well pattern in a diamond shape with wells placed parallel to fractures and a half fracture length of 60-75m.

Branqueamento Dentário

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas

Artrite idiopática juvenil

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Medicina Dentária

Estudo da prevalência das alterações biológicas e mecânicas associadas à reabilitação com prótese parcial removível nas clínicas pedagógicas de Medicina Dentária da FCS-UFP

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Medicina Dentária

Exploring the physicochemical basis of cheese texture, rheology and functionality, with emphasis on cation-casein interactions

The physicochemical properties of cheese and milk gels are greatly influenced by molecular interactions between the casein proteins involving calcium. Novel experiments were designed to investigate the relationship between insoluble caseinbound cations and rheological properties of Cheddar cheese and rennet-induced milk gels. Cheddar cheese and rennet-induced milk gels were supplemented with Mg2+ or Sr2+ to compare their effects on their rheological properties to those previously reported in literature for Ca2+ supplementation. Sr2+ displayed behaviour similar to Ca2+ as observed by its ability to increase the rigidity of cheese and rennet milk gels and also decrease cheese meltability. Mg+2 had no influence on cheese rheological properties and was greatly inferior to Ca2+ and Sr2+ in its ability to increase rennet milk gel elasticity. Cheddar cheese was supplemented with the calcium-chelating salts trisodium citrate, disodium hydrogen phosphate or disodium EDTA, in an attempt to reduce the CCP content of cheese and thereby modify its rheological and functional properties. TSC and EDTA were successful in decreasing cheese CCP, whereas DSP caused an initial increase in CCP content. Cheddar cheese was supplemented with chlorides of iron, copper and zinc at salting to investigate the effects of concentrations of these elements in excess of those found innately or commonly in fortification studies, with emphasis on mineral equilibria changes and resultant alteration of rheological properties. Zinc addition was the only added metal that significantly influenced cheese rheological properties, leading to an increase in cheese rigidity and decreased cheese melt at elevated temperatures. Gum tragacanth was used as a fat-replacer in the manufacture of reduced-fat Cheddar cheese, in an attempt to improve the rheological, functional and sensory properties of reduced-fat Cheddar. Overall, the experimental work reported in this thesis generated new knowledge and theories about how casein-mineral interactions influence rheological properties of casein systems.

Development and mechanical characterization of solvent-cast polymeric films as potential drug delivery systems to mucosal surfaces

Solvent-cast films from three polymers, carboxymethylcellulose (CMC), sodium alginate (SA), and xanthan gum, were prepared by drying the polymeric gels in air. Three methods, (a) passive hydration, (b) vortex hydration with heating, and (c) cold hydration, were investigated to determine the most effective means of preparing gels for each of the three polymers. Different drying conditions [relative humidity - RH (6-52%) and temperature (3-45 degrees C)] were investigated to determine the effect of drying rate on the films prepared by drying the polymeric gels. The tensile properties of the CMC films were determined by stretching dumbbell-shaped films to breaking point, using a Texture Analyser. Glycerol was used as a plasticizer, and its effects on the drying rate, physical appearance, and tensile properties of the resulting films were investigated. Vortex hydration with heating was the method of choice for preparing gels of SA and CMC, and cold hydration for xanthan gels. Drying rates increased with low glycerol content, high temperature, and low relative humidity. The residual water content of the films increased with increasing glycerol content and high relative humidity and decreased at higher temperatures. Generally, temperature affected the drying rate to a greater extent than relative humidity. Glycerol significantly affected the toughness (increased) and rigidity (decreased) of CMC films. CMC films prepared at 45 degrees C and 6% RH produced suitable films at the fastest rate while films containing equal quantities of glycerol and CMC possessed an ideal balance between flexibility and rigidity.

The interaction of polymer-coated magnetic nanoparticles with seawater

Laboratory studies were conducted to evaluate the interaction between bare and polymer-coated magnetic nanoparticles (MNPs) with various environmentally relevant carrying solutions including natural oceanic seawater with and without addition of algal exopolymeric substances (EPS). The MNPs were coated with three different stabilising agents, namely gum Arabic (GA-MNP), dextran (D-MNP) and carboxymethyl-dextran (CMD-MNP). The colloidal stability of the suspensions was evaluated over 48 h and we demonstrated that: (i) hydrodynamic diameters increased over time regardless of carrying solution for all MNPs except the GA-coated ones; however, the relative changes were carrying solution- and coat-dependent; (ii) polydispersity indexes of the freshly suspended MNPs are below 0.5 for all coated MNPs, unlike the much higher values obtained for the uncoated MNPs; (iii) freshly prepared MNP suspensions (both coated and uncoated) in Milli-Q (MQ) water show high colloidal stability as indicated by zeta-potential values below -30 mV, which however decrease in absolute value within 48 h for all MNPs regardless of carrying solution; (iv) EPS seems to "stabilise" the GA-coated and the CMD-coated MNPs, but not the uncoated or the D-coated MNPs, which form larger aggregates within 48 h; (v) despite this aggregation, iron (Fe)-leaching from MNPs is sustained over 48 h, but remained within the range of 3-9% of the total iron-content of the initially added MNPs regardless of suspension media and capping agent. The environmental implications of our findings and biotechnological applicability of MNPs are discussed.

Protection of cells from salinity stress by extracellular polymeric substances in diatom biofilms

Diatom biofilms are abundant in the marine environment. It is assumed (but untested) that extracellular polymeric substances(EPS), produced by diatoms, enable cells to cope with fluctuating salinity. To determine the protective role of EPS, Cylindrotheca closterium was grown in xanthan gum at salinities of 35, 50, 70 and 90 ppt. A xanthan matrix significantly increased cell viability (determined by SYTOX-Green), growth rate and population density by up to 300, 2, 300 and 200%, respectively. Diatoms grown in 0.75% w/v xanthan, subjected to acute salinity shock treatments (at salinities 17.5, 50, 70 and 90 ppt) maintained photosynthetic capacity, F_q′/F_m′, within 4% of pre-shock values, whereas F_q′/F_m′ in cells grown without xanthan declined by up to 64% with hypersaline shock. Biofilms that developed in xanthan at standard salinity helped cells to maintain function during salinity shock. These results provide evidence of the benefits of living in an EPS matrix for biofilm diatoms.