Estudo da modificação superficial de fibras de carbono por meio de tratamentos a plasma para o aumento da adesão na interface de compósitos fibra de carbono/PPS

Pós-graduação em Engenharia Mecânica - FEG

Microbiota bucal de pacientes HIV positivos: relação com o uso de drogas antirretrovirais e condições de saúde

Pós-graduação em Odontologia - FOA

Uso de probiótico e óleos essenciais na ração sobre a microbiota intestinal, atividade de enzimas digestivas e a expressão de genes relacionados aos processos de digestão e absorção de nutrientes em frangos

Pós-graduação em Zootecnia - FCAV

Desenvolvimento da microbiota oral de bebês: análise longitudinal por pirosequenciamento da microbiota de bebês e suas mães dentro de um Programa de Saúde Bucal para Primeira Infância

Pós-graduação em Biopatologia Bucal - ICT

Perfil de fatores de virulência das Escherichia coli isoladas do útero de vacas holandesas após o parto e sua relação com a microbiota uterina

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

Modificação superficial de nanopartículas de óxido de ferro por poli(ácido aspártico) reticulado

Pós-graduação em Química - IQ

Modificação de forma e dimensões dos arcos superior e inferior obtidas em modelos de estudo após expansão rápida da maxila com o aparelho hyrax

The aim of an orthodontic treatment is the achievement of a balanced, esthetic and, most of all, stable, intra and inter arches relationship. A common problem observed in occlusion is posterior crossbite and atresic maxilla. This problem may be treated by slow expansion, rapid expansion or surgically assisted expansion. For the present study cast models of 14 children between 7 and 11 years old were evaluated. There were 7 male and 7 female subjects that presented posterior crossbite and needed rapid maxillary expansion. The Hyrax appliance performed the therapy for correction of this transversal alteration, which is a common possibility in the treatment of this malocclusion. It was observed that the distance between the upper first molars and upper cuspids increased significantly; the length of the upper arch decreased and its perimeter increased significantly. At the lower arch there were no dimensional changes.

Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Preparação e Modificação Química de Nanoestruturas de Octa(aminopropil) silsesquioxano para Aplicações Analíticas

Pós-graduação em Ciência dos Materiais - FEIS

Endodontics pastes formulated with copaiba oil: action on oral microbiota and dentin bridge formation in dogs

This study analysed the effect of pastes formulated with calcium hydroxide P.A. and different vehicles (saline solution - paste A and Copaifera langsdorffii Desfon oil - paste B) on oral microorganisms and dentin bridge formation in dogs. The antimicrobial action of the pastes and their components was analysed by the minimum inhibitory concentration in agar gel technique. The components were diluted and tested on fifteen standard strains of microorganisms associated with endodontic diseases. The microorganisms were cultivated and after incubation data was analysed using One-Way ANOVA and Turkey's test (P≤0.05). Four superior incisors of ten animals were used to evaluate dentin bridge formation. Two incisors were capped with paste A (GA) and two with paste B (GB). After 90 days, the teeth were extracted for histological analysis and the degree of dentin bridge formation evaluated. Data was analysed by the Kruskal-Wallis test (P<0.05). The pastes and their components were classified in the following decreasing order of antimicrobial action: calcium hydroxide P.A., paste A, paste B and Copaifera langsdorffii Desfon oil. Calcium hydroxide P.A. showed significantly higher antimicrobial action than the pastes or their vehicles. No significant difference was observed between the two pastes in dentin bridge formation. Based on the microorganisms studied, it can be concluded that the pastes analysed showed similar antimicrobial potential but differed significantly from their individual components. No significant difference was observed in dentin bridge formation between the different pastes tested.

Quantification of ruminal microbiota and production of methane and carbonic dioxide from diets with inclusion of glycerin

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

Diversidade e evolução da microbiota lática autóctone em queijo Muçarela de búfala e aplicação tecnológica dos isolados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Feeding increasing concentrate to Tifton 85 hay ratios modulated rumen fermentation and microbiota in Nellore feedlot steers

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

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.