Effects of pH and fluoride concentration of dentifrices on fluoride levels in saliva, biofilm, and biofilm fluid in vivo

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

The subdomain structure of human serum albumin in solution under different pH conditions studied by small angle X-ray scattering

Small-angle X-ray scattering (SAXS) was used to study structural characteristics of human serum albumin (HSA) in solution under different pH conditions. Guinier analysis of SAXS results yielded values of the molecular radius of gyration ranging from 26.7 Å to 34.5 Å for pH varying from 2.5 to 7.0. This suggests the existence of significant differences in the overall shape of the molecule at different pH. Molecular models based on subdomains with different spatial configurations were proposed. The distance distribution functions associated with these models were calculated and compared with those determined from the experimental SAXS intensity functions. The conclusion of this SAXS study is that the arrangement of molecular subdomains is clearly pH dependent; the molecule adopting more or less compact configuration for different pH conditions. The conclusions of this systematic study on the modification in molecular shape of HSA as a response to pH changes is consistent with those of previous investigations performed for particular pH conditions.

Estudo da adsorção de níquel (II) e zinco (II) em soluções aquosas por lama vermelha natural e ativada: influência do PH, isotermas, cinética e termodinâmica

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

Efeito de diferentes gomas de mascar sobre o pH salivar de crianças

Objective: To evaluate the effect of different chewing gum brands on the salivary pH of children with primary dentition. Method: Forty children were selected and assigned to four groups: control (no chewing gum); sugarless chewing gum; chewing gum with casein phosphopeptide-amorphous calcium phosphate; and chewing gum with xylitol. The first saliva collection was made after supervised tooth brushing for stabilization of the oral pH. Next, all children were instructed to drink slowly 100 mL of a cola-based soft drink (Coca-Cola®) and a new saliva collection was made 10 min later. Then, each group chewed on the chewing gum for 5 min and discarded it after this time. Saliva was collected again at 5, 10 and 15 min intervals after start using the chewing gum. Measurement of salivary pH was made with colorimetric test papers and a digital pH-meter. Data were analyzed statistically by analysis of variance and Tukey’s test at a 5% significance level. Results: The use of chewing gums accelerated the increase of salivary pH to considerably alkaline levels after consumption of an acidic beverage, especially within the first minutes. The highest levels were obtained in the groups of children that used chewing gums containing xylitol and casein phosphopeptide-amorphous calcium phosphate. Conclusion: Children that used the chewing gums after ingestion of an acidic soft drink presented an increase in salivary pH, with the best results in the groups that used chewing gums containing casein phosphopeptide-amorphous calcium phosphate and xylitol.

Adição de plasma bovino em salmouras para injeção de coxão duro bovino (m. Biceps femoris) e seus efeitos no pH e na carga microbiana de bifes cozidos embalados à vácuo e mantidos sob refrigeração

The physical (pH) and microbiological (psychotrofi c microorganisms and lactic bacteria) characteristics of beef outside round (m. Biceps femoris) injected (15%) with brines free of polyphosphates containing and sodium lactate or sodium lactate and sodium diacetate and liquid bovine plasma (PLL and PLO) or dehydrated bovine plasma (PDL, PDO) were evaluated along with beef cuts injected with brines free from plasma, but containing polyphosphates and bacteriostatic agents (CL and CO) and non injected beef cuts (IN), comprising seven treatments of cooked and vacuum packaged beef steaks stored under refrigeration (6ºC) during 43 days. No differences in pH were detected among raw or cooked injected treatments, although IN showed lower pH value in raw beef cuts. The addition of liquid or dehydrated bovine plasma did not affect the microbial load after whole muscles pasteurization, but increased the bacterial counts in cooked beef steaks during refrigerated storage, comparing to treatments with no plasma addition (CL and CO). The storage temperature (6ºC), usually found during commercialization of meat increased the microorganisms growth rate affecting the microbiological quality, especially when plasma was added to the brine.

Desempenho e qualidade da carne de bovinos cruzados alimentados com diferentes dietas em confinamento

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Comparison among different pH values of Rhodamine B solution impregnated into mesoporous silica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influences of the pH on the adsorption properties of an antimicrobial peptide on titanium surfaces

The adsorption behavior of the Tet-124 antimicrobial peptide and the Tet-124 peptide modified at the C- and N-terminus with the sequence glycine-3,4-dihydroxyphenylalanine-glycine (G-DOPA-G) on titanium surfaces was studied using quartz crystal micro balance with dissipation (QCM-D). At a low pH level (4.75) Tet-124 and Tet-124-G-DOPA-G form rigid layers. This is attributed to the electrostatic interactions of the positively charged lysine and arginine residues in the peptide sequence with the negatively charged titanium oxide layer. At an elevated pH level (6.9) Tet-124 shows a lower mass adsorption at the surface than Tet-124-G-DOPA-G. This is attributed to the interaction of the catechol due to the formation of complexes with the titanium oxide and titanium surface layer. The C terminal and N terminal modification with the sequence G-DOPA-G shows similar adsorption rate and mass adsorption coverage at saturation; however it is presented a more loosely layers on the G-DOPA-G-TeT-124. Fibroblast adhesion and the biocompatibility test of both the surfaces following modification with Tet-124-G-DOPA-G and the titanium alloy control showed similar results. In addition, no changes in the adhesion of E. coli bacteria due to the modification of the surface were detected.

Energy sources in the supplementation of beef cattle grazing Brachiaria brizantha cv. Xaraés

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

Produção e emissão de gases de efeito estufa de bovinos alimentados com teores de concentrado

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Diferentes fontes de carboidratos em rações para leitões desmamados com diferentes pesos: pH e microbiota do trato gastrintestinal

Forty eight piglets from a commercial strain weaned at an average age of 21 days were used in order to evaluate effects of carbohydrates sources (lactose or maltodextrin) and the weights of piglets at weaning on the stomach pH, colon and rectum contents, and the amount of total coliform, Escherichia coli and Lactobacillus spp in digesta of ileum and cecum. The experiment was conducted in a randomized block design and analyzed in split plot, considering class of weight and carbohydrates as main plots and the slaughter age of animal as sub-plots. The stomach pH and intestinal contents were not influenced by the diets provided as well as the amount of total coliform. It was found that the presence of lactose in the feed decreased counts of Escherichia coli and Lactobacillus ssp in the ileum. Regarding the class of weight, the lighter piglets had lower counts of Escherichia coli and Lactobacillus. The maltodextrin can be used as an alternative to replace the lactose in the diet, regardless of the piglets weight at weaning, as it does not adversely affect the pH and the Lactobacillus population in the gastrointestinal tract.

Somatotropina bovina (rbST) recombinante sobre as características físico-químicas da carne de cabritos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Valores nutricionais e qualitativos de carnes bovinas (Longissimus thoracis) provenientes de sistemas de produção orgânica e convencional

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Qualidade da carne de bovinos recriados em pastagens associada a suplementação e terminação a pasto ou no confinamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Estudo do pH e atividade antimicrobiana sobre Enterococcus faecalis de medicação intracanal à base de hidróxido de cálcio associada ao óleo de melaleuca, clorexidina ou farnesol

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)