• Restorative Dentistry and Endodontics
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• 제43권2호
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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.

• 대한치과의사협회지
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• 제53권9호
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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.

• 한국식품영양과학회지
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• 제17권2호
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• pp.136-143
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• 1988

발효단백질 중의 유리아미노산을 효과적으로 정량하기 위하여 정량방법(추출조건, 제단백(除蛋白) 및 발색법)에 따른 영향을 검토하였다. 낙농발효품의 수용성 유리아미노산은 $75^{\circ}C$, 40분, 대두발효품은 $40^{\circ}C$, 3시간에서 효과적으로 추출되었다. 여러 침전방법(95% ethanol 처리, $100^{\circ}C$, 3분 가열 및 1% picric acid phthaldialdehyde로 발색시켜 D.L.-lysine을 표준아미노산으로 삼아 정량, 계산하였을 때가 아미노산자동분석기에 의한 결과에 가장 접근하였으나 ethanol로 침전시킨 뒤 OPDA로 발색시킨 결과도 이와 유사하였다. TNBS(2,4,6-trinitrobenzensulfonic acid)에 의한 발색정량에는 ethanol 침전처리가 가장 효과적이었으나 종래의 동감법(銅監法)(copper salt method, Spies and Chamber, 1958.)에 의한 결과는 다른 비색정량 및 아미노산자동분석기에 의한 결과에 비하여 시료에 따른 과소의 차이가 심하였고 재현성이 결여되었다.

• 한국지역사회생활과학회지
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• 제21권4호
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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.