Degree of conversion and hardness of two different systems of the vitrebond™ glass ionomer cement light cured with blue LED

This study investigated the physicochemical properties of the new formulation of the glass ionomer cements through hardness test and degree of conversion by infrared spectroscopy (FTIR). Forty specimens (n = 40) were made in a metallic mold (4 mm diameter × 2 mm thickness) with two resin-modified glass ionomer cements, Vitrebond™ and Vitrebond™ Plus (3M/ ESPE). Each specimen was light cured with blue LED with power density of 500 mW/cm2during 30 s. Immediately after light curing, 24h, 48h and 7 days the hardness and degree of conversion was determined. The Vickers hardness was performed by the MMT-3 microhardness tester using load of 50 gm force for 30 seconds. For degree of conversion, the specimens were pulverized, pressed with KBr and analyzed with FT-IR (Nexus 470). The statistical analysis of the data by ANOVA showed that the Vitrebond™ and Vitrebond™ Plus were no difference significant between the same storage times (p > 0.05). For degree of conversion, the Vitrebond™ and Vitrebond™ Plus were statistically different in all storage times after light curing. The Vitrebond™ showed higher values than Vitrebond™ Plus (p < 0.05). The performance of Vitrebond™ had greater results for degree of conversion than Vitrebond™ Plus. The correlation between hardness and degree of conversion was no evidence in this study.

Structure-function relationships of the peptide Paulistine: A novel toxin from the venom of the social wasp Polybia paulista

Background: The peptide Paulistine was isolated from the venom of wasp Polybia paulista. This peptide exists under a natural equilibrium between the forms: oxidised - with an intra-molecular disulphide bridge; and reduced - in which the thiol groups of the cysteine residues do not form the disulphide bridge. The biological activities of both forms of the peptide are unknown up to now. Methods: Both forms of Paulistine were synthesised and the thiol groups of the reduced form were protected with the acetamidemethyl group [Acm-Paulistine] to prevent re-oxidation. The structure/activity relationships of the two forms were investigated, taking into account the importance of the disulphide bridge. Results: Paulistine has a more compact structure, while Acm-Paulistine has a more expanded conformation. Bioassays reported that Paulistine caused hyperalgesia by interacting with the receptors of lipid mediators involved in the cyclooxygenase type II pathway, while Acm-Paullistine also caused hyperalgesia, but mediated by receptors involved in the participation of prostanoids in the cyclooxygenase type II pathway. Conclusion: The acetamidemethylation of the thiol groups of cysteine residues caused small structural changes, which in turn may have affected some physicochemical properties of the Paulistine. Thus, the dissociation of the hyperalgesy from the edematogenic effect when the actions of Paulistine and Acm-Paulistine are compared to each other may be resulting from the influence of the introduction of Acm-group in the structure of Paulistine. General significance: The peptides Paulistine and Acm-Paulistine may be used as interesting tools to investigate the mechanisms of pain and inflammation in future studies. © 2013 Elsevier B.V.

Síntese e caracterização de partículas esféricas de poli(álcool vinílico) e poli(acetato vinílico) para utilização em embolização

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Pesquisa e desenvolvimento de microesferas de poli(vinil álcool) com alta cristalinidade para utilização em embolização e quimioembolização

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Determinação do grau de ionização de aminoácidos polares carregados

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção de biofilme por Salmonella sp. isolada de frango

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da composição química de óleos extraídos de sementes de abóboras (Cucurbita sp)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Características estruturais e físico-químicas de amidos obtidos de diferentes fontes botânicas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Isolamento de linhagens microbianas termofílicas amilolíticas, produção, caracterização e aplicação das amilases na hidrólise do amido de mandioca

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Estudo da hidrólise enzimática do amido de mandioquinha-salsa (Arracacia xanthorrhiza): efeito do tamanho dos grânulos

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Isolamento, fracionamento e caracterização parcial das proteínas de amêndoa de Baru (Dipteryx alata Vog.)

Pós-graduação em Alimentos e Nutrição - FCFAR

Preparação e caracterização de filmes a base de xiloglucana extraída de sementes de Hymenaea Courbaril (Jatobá)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Reação histológica ao cimento endodôntico á base de MTA (Fillapex®) em subcutâneo de ratos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação dos impactos provocados pela descarga de efluente tratado na microbacia do Cintra - Botucatu SP

Pós-graduação em Agronomia (Energia na Agricultura) - FCA