• Journal of Periodontal and Implant Science
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• v.53 no.4
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• pp.295-305
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• 2023

Purpose: Various methods have been proposed to achieve the nearly complete decontamination of the surface of implants affected by peri-implantitis. We investigated the in vitro debridement efficiency of multiple decontamination methods (Gracey curettes [GC], glycine air-polishing [G-Air], erythritol air-polishing [E-Air] and titanium brushes [TiB]) using a novel spectrophotometric ink-model in 3 different bone defect settings (30°, 60°, and 90°). Methods: Forty-five dental implants were stained with indelible ink and mounted in resin models, which simulated standardised peri-implantitis defects with different bone defect angulations (30°, 60°, and 90°). After each run of instrumentation, the implants were removed from the resin model, and the ink was dissolved in ethanol (97%). A spectrophotometric analysis was performed to detect colour remnants in order to measure the cumulative uncleaned surface area of the implants. Scanning electron microscopy images were taken to assess micromorphological surface changes. Results: Generally, the 60° bone defects were the easiest to debride, and the 30° defects were the most difficult (ink absorption peak: 0.26±0.04 for 60° defects; 0.32±0.06 for 30° defects; 0.27±0.04 for 90° defects). The most effective debridement method was TiB, independently of the bone defect type (TiB vs. GC: P<0.0001; TiB vs. G-Air: P=0.0017; TiB vs. GE-Air: P=0.0007). GE-Air appeared to be the least efficient method for biofilm debridement. Conclusions: T-brushes seem to be a promising decontamination method compared to the other techniques, whereas G-Air was less aggressive on the implant surface. The use of a spectrophotometric model was shown to be a novel but promising assessment method for in vitro ink studies.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.568-576
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• 2012

Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensory qualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2% stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analyses indicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to high susceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that of control baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevated steaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the control baksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness with increased storage time at $4^{\circ}C$, partially due to the anhygroscopic property of sucralose.

• BMB Reports
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• v.40 no.6
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• pp.911-920
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• 2007

Tuberculosis, caused by Mycobacterium tuberculosis, continues to be one of the leading infectious diseases to humans. It is urgent to discover novel drug targets for the development of antitubercular agents. The 2-C-methyl-Derythritol-4-phosphate (MEP) pathway for isoprenoid biosynthesis has been considered as an attractive target for the discovery of novel antibiotics for its essentiality in bacteria and absence in mammals. MEP cytidyltransferase (IspD), the third-step enzyme of the pathway, catalyzes MEP and CTP to form 4-diphosphocytidyl-2-C-methylerythritol (CDP-ME) and PPi. In the work, ispD gene from M. tuberculosis H37Rv (MtIspD) was cloned and expressed. With N-terminal fusion of a histidine-tagged sequence, MtIspD could be purified to homogeneity by one-step nickel affinity chromatography. MtIspD exists as a homodimer with an apparent molecular mass of 52 kDa. Enzyme property analysis revealed that MtIspD has high specificity for pyrimidine bases and narrow divalent cation requirements, with maximal activity found in the presence of CTP and $Mg^{2+}$. The turnover number of MtIspD is $3.4 s^{-1}$. The Km for MEP and CTP are 43 and $92{\mu}M$, respectively. Furthermore, MtIspD shows thermal instable above $50^{\circ}C$. Circular dichroism spectra revealed that the alteration of tertiary conformation is closely related with sharp loss of enzyme activity at higher temperature. This study is expected to help better understand the features of IspD and provide useful information for the development of novel antibiotics to treat M. tuberculosis.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.257-262
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• 2006

This experiment was carried out to investigate the effect of hypoglycemic yogurt as a clinical test with person both who have diabetes and who don't have diabetes. Diabetes is a disease caused by unused and accumulated glucoses produced via the foods digestion due to the lack of insulin or lower tissue reaction to insulin. Patients with diabetes or complications of diabetes are on the rise annually. For the therapy and prevention of diabetes, a yogurt made from functional materials such as insulin-resistant FK-23 lactic acid bacteria, Pinitol, edible fiber which delays glucose-absorption, extract powder of glucose-absorption-inhibitory white bean and low-caloric Erythritol and banaba extract is effective for reduce or restrain the blood glucose levels. The blood glucose levels after a meal of non-diabetic persons were lower after drinking a hypoglycemic yogurt than they after drinking general yogurt. The blood glucose levels after a meal of 10 diabetic patients were checked after drinking the yoghurt. As a result, 19 mg/dL, 30 mg/dL, 31 mg/dL of blood glucose levels decreased in 30 min, 60 min and 120 min respectively after drinking the yogurt. Blood glucose inhibition rates of 80 % of the tested patients also decreased. The blood glucose level of the diabetic patients having drunk the yogurt for 30 days consistently decreased into 59 mg/dL in 120 min after a meal.

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.16-24
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• 2011

A method was established for the simultaneous determination of sugar alcohols, erythritol, xylitol, sorbitol, inositol, mannitol, maltitiol, lactitol and isomalt by High Performance Liquid Chromatography (HPLC). The sugar alcohols were converted into strong ultraviolet (UV)-absorbing derivatives with p-nitrobenzoyl chloride (PNBC). HPLC was performed on Imtakt Unison US-$C_18$ column, using acetonitrile: water (77:23) as a mobile phase and UV detection (260 nm). The calibration curves for all sugar alcohols tested were linear in the 10~200 mg/L range. The average recoveries of the sugar alcohols from three confectioneries spiked at 100 ppm of eight sugar alcohol standards ranged from 81.2 to 123.1% with relative standard deviations ranging fromo 0.2 to 4.9%. The limits of detection (LODs) were $0.5{\sim}8\;{\mu}g/L$ and the limits of quantification (LOQs) were $2{\sim}17\;{\mu}g/L$. Reproducibility of 8 sugar alcohols was 0.28~1.97 %RSD. The results of the analysis of confectioneries showed that 89 samples of 130 were detected and the sugar alcohols content of samples investigated varied between 0.4 and 693.7 g/kg. A method for the simultaneous determination of eight sugar alcohols will be used as basic data for control of sugar alcohols in confectioneries, and quality control in food manufacturing.