• Restorative Dentistry and Endodontics
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• v.43 no.2
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• pp.14.1-14.16
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• 2018

Objectives: The aim of this systematic review was to critically analyze previously published studies of the effects of dentin surface pretreatment with deproteinizing agents on the bonding of self-etch (SE) adhesives to dentin. Additionally, a meta-analysis was conducted to quantify the effects of the above-mentioned surface pretreatment methods on the bonding of SE adhesives to dentin. Materials and Methods: An electronic search was performed using the following databases: Scopus, PubMed and ScienceDirect. The online search was performed using the following keywords: 'dentin' or 'hypochlorous acid' or 'sodium hypochlorite' and 'self-etch adhesive.' The following categories were excluded during the assessment process: non-English articles, randomized clinical trials, case reports, animal studies, and review articles. The reviewed studies were subjected to meta-analysis to quantify the effect of the application time and concentration of sodium hypochlorite (NaOCl) and hypochlorous acid (HOCl) deproteinizing agents on bonding to dentin. Results: Only 9 laboratory studies fit the inclusion criteria of this systematic review. The results of the meta-analysis revealed that the pooled average microtensile bond strength values to dentin pre-treated with deproteinizing agents (15.71 MPa) was significantly lower than those of the non-treated control group (20.94 MPa). Conclusions: In light of the currently available scientific evidence, dentin surface pretreatment with deproteinizing agents does not enhance the bonding of SE adhesives to dentin. The HOCl deproteinizing agent exhibited minimal adverse effects on bonding to dentin in comparison with NaOCl solutions.

• The Journal of the Korean dental association
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• v.53 no.9
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• pp.618-627
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• 2015

Purpose : The purpose of this clinical study was to evaluate the effect of chelating and deproteinizing agent containing dental conditioning gel on alleviation of peri-implant mucosa inflammation. Methods: 36 patients with functionally loaded implants for at least 1 year and have clinical signs of peri-implant mucositis were recruited. At baseline, all implants received subgingival prophylaxis with ultrasonic scaler. In the test group, patients were provided a chelating and deproteinizing agent dental conditioning gel (Clinplant$^{(R)}$) and were given instructions to applicate it around the implants using an interdental brush for 2 weeks. Chlorhexidine and saline were provided to the positive control group and negative control group, respectively. The modified sulcus bleeding index (mSBI), modified plaque index (mPI), and probing pocket depth (PPD) were evaluated at baseline, 1 week, and 2 weeks. Results: In the Clinplant$^{(R)}$ and chlorhexidine group, mSBI (-0.81, -0.85 respectively; p<0.01), mPI (-0.46, -0.5 respectively; p<0.01), and PPD (-0.58, -0.48 respectively; p<0.01) at 2 weeks were significantly reduced from baseline. In the saline group, all the clinical parameters were reduced but there was no statistical significance. The saline may be attributed to the influence of prophylaxis at baseline. Conclusions: The present study demonstrated the beneficial clinical effects of chelating and deproteinizing agent containing dental conditioning gel to decrease peri-implant mucosa inflammation equivalent to chlorhexidine. This dental conditioning gel might be useful for alleviation of peri-implant mucosa inflammation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.136-143
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• 1988

This study was performed to provide the optimal conditions of quantitative analysis for free amino acid in fermented protein foods. The water extractable free amino acid from dairy fermented foods was extracted effectively at $75^{\circ}C$ for 40 min., while it were extracted from fermented soy products at $40^{\circ}C$ for 3 hours. A close results of free amino acid content to those from amino acid analyzer were obtained using OPDA method with lysine standard after deproteinizing with 1% picric acid. 95% ethanol used as a deproteinizing reagent could give a comparable results to those from picric acid treatment in determining free amino acid content using OPDA method. Therefore, ethanol treatment was more recommendable than picric acid treatment which has some troubles in removing excess picric acid through Dowex resin column. The most desirable precipitation method for free amino acid determination using TNBS method was 95% ethanol treatment among the various deproteinizing procedure. The copper salt method was not suitable owing to its lacking reproducibility and pronounced discrepancy in determining free amino acid.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.509-515
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• 2010

The physicochemical properties of the lactic acid fermented rice flour prepared using ABT-L(mixture of Lactobacillus acidophilus, Bacillus longum, Streptococcus thermophilus) were investigated. The efficiency of deproteinizing of lactic acid fermentated rice was higher than soaking fermented rice. The structural properties of lactic acid fermented rice flour showed slightly decreased inner particle size but maintained regular structural form. Molar mass and molar size after being treated with soaking or lactic acid fermentation were decreased. Amylograms except for pasting temperature of lactic acid fermented rice flours or soaking fermented rice flours were more significantly decreased than the control sample. The ratio of flours passed through 100 mesh and 150 mesh sieves of lactic acid fermented rice flours were higher than soaking fermented rice flours. Lactic acid fermented rice flours being passed through 100 mesh sieves showed finer particle flours than those treated with soaking. These results showed that lactic acid fermentation, which can have a high efficiency on the deproteinizing of rice, contributed to the changes of particle size and its distribution of rice flour.