Base de dados : MEDLINE
Pesquisa : G07.203.100.700.250 [Categoria DeCS]
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  1 / 9 MEDLINE  
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[PMID]:28287421
[Au] Autor:Castro-Gómez P; Montero O; Fontecha J
[Ad] Endereço:Institute of Food Science Research, Spanish National Research Council (CIAL, CSIC-UAM), Bioactivity and Food Analysis Department, Food Lipid Biomarkers and Health, Campus of Autonoma University of Madrid, 28049 Madrid, Spain. mpilar.c.g@csic.es.
[Ti] Título:In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS.
[So] Source:Int J Mol Sci;18(3), 2017 Mar 10.
[Is] ISSN:1422-0067
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its high concentration of polar lipids as phospho- and sphingolipids from the milk fat globule membrane (MFGM). These polar lipids (PLs) are essential components of all cellular membranes and exert a variety of indispensable metabolic, neurological, and intracellular signaling processes. Despite its importance, there are few research studies that report a comprehensive characterization of the lipid molecular species of MFGM that could contribute to a better understanding of their putative healthful activities. In this study, procedures such as pressurized liquid extraction of polar and nonpolar lipids and their fractionation by flash chromatography have been carried out. The obtained fractions were submitted to an exhaustive characterization from a lipidomic point of view. The characterization includes new data about the identification and quantification of triacylglycerides (TAG), diacylglycerides (DAG), and phospho- and sphingolipids using different chromatographic techniques. The fatty acid profile was comparable to that of the milk fat but with a highly diverse composition of fatty acids. Molecular species have also been determined by using ultra-high performance liquid chromatography/quadruple-time-of-flight mass spectrometry (UPLC/QToF-MS). The TAG (16:0/16:0/6:0) and TAG (16:0/16:0/8:0) were the predominant saturated TAG species and TAG (14:0/18:1/16:0) and TAG (16:0/16:0/18:1) presented the highest content of monounsaturated TAG species. Furthermore; over 30 molecular species of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), and phosphatidylinositol (PI) could be identified within PL, with PC (16:0/18:1) being the most abundant species. Whereas C16:0 was found to be the preferred FA in TAGs, it was C18:1 in PLs. Several ganglioside species have also been characterized with d18:1 ceramide moiety and secondary acyl chains ranging from C20:0 to C26:1. This approach could broaden the applications of high-resolution mass spectrometry for a better understanding of the role of MFGM and its functionality.
[Mh] Termos MeSH primário: Leitelho/normas
Glicerídeos/análise
Glicerofosfolipídeos/análise
Esfingolipídeos/análise
[Mh] Termos MeSH secundário: Cromatografia Líquida
Ionização de Chama
Espectrometria de Massas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Glycerides); 0 (Glycerophospholipids); 0 (Sphingolipids)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170420
[Lr] Data última revisão:
170420
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170314
[St] Status:MEDLINE


  2 / 9 MEDLINE  
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[PMID]:28092156
[Au] Autor:Ripollés D; Harouna S; Parrón JA; Arenales I; Calvo M; Pérez MD; Sánchez L
[Ad] Endereço:Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain.
[Ti] Título:Inhibition of Cronobacter sakazakii Adhesion to Caco-2 Cells by Commercial Dairy Powders and Raw Buttermilk.
[So] Source:J Agric Food Chem;65(5):1043-1050, 2017 Feb 08.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Cronobacter sakazakii is a foodborne pathogen that has been associated with severe infections, mainly in neonates. The binding of this bacterium to host cell surfaces represents the first step in the pathogenesis of disease. An ELISA-based assay has been developed using a polyclonal antiserum against C. sakazakii to determine its adhesion to Caco-2 cells. The antiserum used recognized many of the outer membrane proteins of C. sakazakii. A positive correlation was found between the absorbance values obtained by ELISA and the number of bacteria adhered to cells determined by plate counting. The inhibitory effect on bacterial adhesion to cells observed with some dairy products was concentration-dependent. Commercial buttermilk caused the maximal reduction of the adhesion percentage (33.0 ± 5.07) at the highest concentration assayed (20 mg/mL), followed by butter serum (31.9 ± 5.36), skim milk (30.4 ± 5.07), and raw buttermilk (25.6 ± 3.80). In some cases, significant differences (p < 0.05) were found in the inhibition exerted by the different products evaluated. The results obtained in this study demonstrate that dairy products contain some components with the ability to inhibit the adhesion of C. sakazakii to Caco-2 cells.
[Mh] Termos MeSH primário: Aderência Bacteriana
Leitelho/análise
Cronobacter sakazakii/fisiologia
Leite/química
[Mh] Termos MeSH secundário: Animais
Células CACO-2
Bovinos
Células Epiteliais/microbiologia
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170501
[Lr] Data última revisão:
170501
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170117
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.6b04971


  3 / 9 MEDLINE  
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[PMID]:27935133
[Au] Autor:Asano H; Kida R; Muto K; Nara TY; Kato K; Hashimoto O; Kawada T; Matsui T; Funaba M
[Ad] Endereço:Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan.
[Ti] Título:Modulation of brown adipocyte activity by milk by-products: Stimulation of brown adipogenesis by buttermilk.
[So] Source:Cell Biochem Funct;34(8):647-656, 2016 Dec.
[Is] ISSN:1099-0844
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Brown adipocytes dissipate chemical energy in the form of heat through the expression of mitochondrial uncoupling protein 1 (Ucp1); Ucp1 expression is further upregulated by the stimulation of ß-adrenergic receptors in brown adipocytes. An increase in energy expenditure by activated brown adipocytes potentially contributes to the prevention of or therapeutics for obesity. The present study examined the effects of milk by-products, buttermilk and butter oil, on brown adipogenesis and the function of brown adipocytes. The treatment with buttermilk modulated brown adipogenesis, depending on the product tested; during brown adipogenesis, buttermilk 1 inhibited the differentiation of HB2 brown preadipocytes. In contrast, buttermilk 3 and 5 increased the expression of Ucp1 in the absence of isoproterenol (Iso), a ß-adrenergic receptor agonist, suggesting the stimulation of brown adipogenesis. In addition, the Iso-induced expression of Ucp1 was enhanced by buttermilk 2 and 3. The treatment with buttermilk did not affect the basal or induced expression of Ucp1 by Iso in HB2 brown adipocytes, except for buttermilk 5, which increased the basal expression of Ucp1. Conversely, butter oil did not significantly affect the expression of Ucp1, irrespective of the cell phase of HB2 cells, ie, treatment during brown adipogenesis or of brown adipocytes. The results of the present study indicate that buttermilk is a regulator of brown adipogenesis and suggest its usefulness as a potential food material for antiobesity.
[Mh] Termos MeSH primário: Adipócitos Marrons/metabolismo
Adipogenia
Leitelho
Leite/química
[Mh] Termos MeSH secundário: Adipócitos Marrons/citologia
Adipogenia/genética
Animais
Diferenciação Celular
Regulação da Expressão Gênica
Ghee
Seres Humanos
Coloração e Rotulagem
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Ghee)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170131
[Lr] Data última revisão:
170131
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161210
[St] Status:MEDLINE
[do] DOI:10.1002/cbf.3241


  4 / 9 MEDLINE  
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[PMID]:27845023
[Au] Autor:Jean C; Boulianne M; Britten M; Robitaille G
[Ad] Endereço:Food Research and Development Centre,Agriculture and Agri-Food Canada,Saint-Hyacinthe,Quebec,Canada.
[Ti] Título:Antimicrobial activity of buttermilk and lactoferrin peptide extracts on poultry pathogens.
[So] Source:J Dairy Res;83(4):497-504, 2016 Nov.
[Is] ISSN:1469-7629
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Antibiotics are commonly used in poultry feed as growth promoters. This practice is questioned given the arising importance of antibiotic resistance. Antimicrobial peptides can be used as food additives for a potent alternative to synthetic or semi-synthetic antibiotics. The objective of this study was to develop a peptide production method based on membrane adsorption chromatography in order to produce extracts with antimicrobial activity against avian pathogens (Salmonella enterica var. Enteritidis, Salmonella enterica var. Typhimurium, and two Escherichia coli strains, O78:H80 and TK3 O1:K1) as well as Staphylococcus aureus. To achieve this, buttermilk powder and purified lactoferrin were digested with pepsin. The peptide extracts (<10 kDa) were fractionated depending on their charges through high-capacity cation-exchange and anion-exchange adsorptive membranes. The yields of cationic peptide extracts were 6·3 and 15·4% from buttermilk and lactoferrin total peptide extracts, respectively. Antimicrobial activity was assessed using the microdilution technique on microplates. Our results indicate that the buttermilk cationic peptide extracts were bactericidal at less than 5 mg/ml against the selected avian strains, with losses of 1·7 log CFU/ml (Salm. Typhimurium) to 3 log CFU/ml (E. coli O78:H80); viability decreased by 1·5 log CFU/ml for Staph. aureus, a Gram-positive bacterium. Anionic and non-adsorbed peptide extracts were inactive at 5 mg/ml. These results demonstrate that membrane adsorption chromatography is an effective way to prepare a cationic peptide extract from buttermilk that is active against avian pathogens.
[Mh] Termos MeSH primário: Anti-Infecciosos/farmacologia
Leitelho/análise
Lactoferrina/química
Peptídeos/farmacologia
Doenças das Aves Domésticas/microbiologia
Aves Domésticas/microbiologia
[Mh] Termos MeSH secundário: Animais
Escherichia coli/efeitos dos fármacos
Lactoferrina/metabolismo
Pepsina A/metabolismo
Peptídeos/isolamento & purificação
Salmonella enterica/efeitos dos fármacos
Staphylococcus aureus/efeitos dos fármacos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Anti-Infective Agents); 0 (Peptides); EC 3.4.21.- (Lactoferrin); EC 3.4.23.1 (Pepsin A)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170306
[Lr] Data última revisão:
170306
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161116
[St] Status:MEDLINE


  5 / 9 MEDLINE  
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[PMID]:27374586
[Au] Autor:Castro-Gómez P; Rodríguez-Alcalá LM; Monteiro KM; Ruiz AL; Carvalho JE; Fontecha J
[Ad] Endereço:Institute of Food Science Research (CIAL; CSIC-UAM), Group of Food lipid biomarkers and health, Universidad Autónoma de Madrid, C/ Nicolás Cabrera 9, 28049 Madrid, Spain.
[Ti] Título:Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines.
[So] Source:Food Chem;212:695-702, 2016 Dec 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Buttermilk is a dairy by-product with a high content of milk fat globule membranes (MFGMs), whose protein constituents are reported to be antiproliferative. Lipids represent about half of the composition of MFGM. The aim of this study was to isolate buttermilk lipid fractions and evaluate their potential antiproliferative effect. Selective extraction with food grade or non-food grade solvents was performed. Antiproliferative effectiveness of lipid extracts and their neutral and polar fractions was evaluated on nine human cancer cell lines. Fractions obtained using food grade ethanol gave a higher yield than those obtained using non-food grade solvents, and they effectively inhibited cell viability of the cancer cell lines investigated. These fractions, rich in phospho- and sphingolipids, were strongly antiproliferative against human ovary and colon cancer cells. This observation allowed us to hypothesize further analyses aimed at promoting the use of buttermilk polar lipid fractions as functional food additives.
[Mh] Termos MeSH primário: Leitelho
Glicolipídeos/química
Glicoproteínas/química
[Mh] Termos MeSH secundário: Linhagem Celular
Linhagem Celular Tumoral/efeitos dos fármacos
Proliferação Celular
Cromatografia Líquida de Alta Pressão
Relação Dose-Resposta a Droga
Feminino
Conservação de Alimentos
Seres Humanos
Lipídeos/análise
Lipídeos/química
Fosfolipídeos/química
Solventes/química
Esfingolipídeos/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Glycolipids); 0 (Glycoproteins); 0 (Lipids); 0 (Phospholipids); 0 (Solvents); 0 (Sphingolipids); 0 (milk fat globule)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170110
[Lr] Data última revisão:
170110
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160705
[St] Status:MEDLINE


  6 / 9 MEDLINE  
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[PMID]:27283640
[Au] Autor:Ross SA; Gerlach JQ; Gill SK; Lane JA; Kilcoyne M; Hickey RM; Joshi L
[Ad] Endereço:Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland Galway, Galway, Ireland.
[Ti] Título:Temporal alterations in the bovine buttermilk glycome from parturition to milk maturation.
[So] Source:Food Chem;211:329-38, 2016 Nov 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk glycosylation over the course of lactation have not been extensively investigated. In this study, buttermilk was generated from three individual multiparous cows at 13 time points over the first three months of lactation. Buttermilk glycosylation was profiled using lectin microarrays and lectin blotting. Suggested differences in glycosylation, including N-glycosylation, sialylation and fucosylation, were observed between early and late time points and between individual animals. Overall, these data suggest temporal changes in the glycosylation of buttermilk proteins which may have an important impact on commercial isolation of glycosylated ingredients.
[Mh] Termos MeSH primário: Leitelho/análise
Glicolipídeos/análise
Glicolipídeos/metabolismo
Glicoproteínas/análise
Glicoproteínas/metabolismo
Parto/metabolismo
[Mh] Termos MeSH secundário: Animais
Bovinos
Produtos Fermentados do Leite/análise
Feminino
Glicosilação
Seres Humanos
Lactação/metabolismo
Lectinas/análise
Lectinas/metabolismo
Leite/química
Ligação Proteica/fisiologia
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Glycolipids); 0 (Glycoproteins); 0 (Lectins); 0 (milk fat globule)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170119
[Lr] Data última revisão:
170119
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160611
[St] Status:MEDLINE


  7 / 9 MEDLINE  
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[PMID]:27060823
[Au] Autor:Ferreiro T; Martínez S; Gayoso L; Rodríguez-Otero JL
[Ad] Endereço:Instituto de Investigación e Análises Aliimentarias, Universidade de Santiago de Compostela, Facultade de Veterinaria, 27002 Lugo, Spain.
[Ti] Título:Evolution of phospholipid contents during the production of quark cheese from buttermilk.
[So] Source:J Dairy Sci;99(6):4154-4159, 2016 Jun.
[Is] ISSN:1525-3198
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the inoculated lactic acid bacteria. In spite of these changes in total phospholipid content, the relative proportions of the phospholipids studied remain fairly stable throughout quark production (PE>PC>SM>PS>PI) and similar to those found in the milk of the region, except that SM content was lower than in milk.
[Mh] Termos MeSH primário: Leitelho
Queijo
[Mh] Termos MeSH secundário: Animais
Leite
Fosfolipídeos
Esfingomielinas
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Phospholipids); 0 (Sphingomyelins)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160411
[St] Status:MEDLINE


  8 / 9 MEDLINE  
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[PMID]:28068045
[Au] Autor:Skryplonek K; Jasinska M
[Ad] Endereço:Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Poland.
[Ti] Título:Fermented probiotic beverages based on acid whey.
[So] Source:Acta Sci Pol Technol Aliment;14(4):397-405, 2015 Oct-Dec.
[Is] ISSN:1898-9594
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. METHODS: Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. RESULTS: Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. CONCLUSIONS: Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.
[Mh] Termos MeSH primário: Bebidas/microbiologia
Bifidobacterium animalis/crescimento & desenvolvimento
Produtos Fermentados do Leite/microbiologia
Qualidade dos Alimentos
Armazenamento de Alimentos
Lactobacillus acidophilus/crescimento & desenvolvimento
Soro do Leite/química
[Mh] Termos MeSH secundário: Acetaldeído/análise
Acetaldeído/metabolismo
Carga Bacteriana
Bebidas/análise
Bebidas/economia
Bifidobacterium animalis/isolamento & purificação
Bifidobacterium animalis/metabolismo
Leitelho/análise
Leitelho/microbiologia
Fenômenos Químicos
Produtos Fermentados do Leite/análise
Produtos Fermentados do Leite/economia
Indústria de Laticínios/economia
Fermentação
Alimentos em Conserva/análise
Alimentos em Conserva/microbiologia
Alimento Funcional/análise
Alimento Funcional/microbiologia
Dureza
Concentração de Íons de Hidrogênio
Resíduos Industriais/análise
Resíduos Industriais/economia
Lactobacillus acidophilus/isolamento & purificação
Lactobacillus acidophilus/metabolismo
Fenômenos Mecânicos
Viabilidade Microbiana
Polônia
Refrigeração
Soro do Leite/economia
Soro do Leite/microbiologia
[Pt] Tipo de publicação:COMPARATIVE STUDY; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Industrial Waste); GO1N1ZPR3B (Acetaldehyde)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170117
[Lr] Data última revisão:
170117
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170110
[St] Status:MEDLINE
[do] DOI:10.17306/J.AFS.2015.4.39


  9 / 9 MEDLINE  
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[PMID]:25843050
[Au] Autor:Ariani N; Visser A; Teulings MR; Dijk M; Rahardjo TB; Vissink A; van der Mei HC
[Ad] Endereço:University of Groningen and University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, Netherlands.
[Ti] Título:Efficacy of cleansing agents in killing microorganisms in mixed species biofilms present on silicone facial prostheses--an in vitro study.
[So] Source:Clin Oral Investig;19(9):2285-93, 2015 Dec.
[Is] ISSN:1436-3771
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:OBJECTIVES: The purpose of this study was to assess the efficacy of different cleansing agents in killing mixed species biofilms on silicone facial prostheses. MATERIALS AND METHODS: Two bacterial and three yeast strains, isolated from silicone facial prostheses, were selected for the mixed species biofilms. A variety of agents used to clean facial prostheses were employed, viz., antibacterial soap, essential-oil-containing mouth rinse, ethanol 27 %, chlorhexidine mouth rinse, and buttermilk. Colony forming units (CFUs) and live/dead staining were analyzed to assess the efficacy of these cleansing agents against 24-h and 2-week biofilms and regrown biofilms on silicone samples. RESULTS: Chlorhexidine was the most effective cleansing agent. Chlorhexidine killed 8 log unit CFUs (>99.99 % killing) in a 24-h biofilm and 5 log unit CFUs (>99.99 % killing) in 2-week biofilms. Also, after regrowth and repeated treatment of the biofilm, chlorhexidine was the most effective cleansing agent showing no detectable CFUs. The essential-oil-containing mouth rinse (containing 26.9 % ethanol) showed a similar efficacy as ethanol (27 %) alone. Antibacterial soap and buttermilk were the least effective agents tested. CONCLUSIONS: Chlorhexidine showed the highest reduction in CFUs in 24-h, 2-week, and regrown mixed species biofilm of microorganisms isolated from silicone facial prostheses. CLINICAL RELEVANCE: Chlorhexidine mouth rinse (easy obtainable and relatively cheap) is very effective in killing bacteria and yeast present in biofilms on silicone facial prostheses. When applied on a regular basis, cleansing a facial prosthesis with chlorhexidine will presumably increase its lifetime and reduce skin irritations.
[Mh] Termos MeSH primário: Anti-Infecciosos Locais/farmacologia
Biofilmes/efeitos dos fármacos
Candida/crescimento & desenvolvimento
Desinfetantes/farmacologia
Próteses e Implantes
Elastômeros de Silicone
Staphylococcus/crescimento & desenvolvimento
[Mh] Termos MeSH secundário: Leitelho
Clorexidina
Etanol
Face
Seres Humanos
Antissépticos Bucais
Óleos Voláteis
Sabões
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Anti-Infective Agents, Local); 0 (Disinfectants); 0 (Mouthwashes); 0 (Oils, Volatile); 0 (Silicone Elastomers); 0 (Soaps); 3K9958V90M (Ethanol); R4KO0DY52L (Chlorhexidine)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170626
[Lr] Data última revisão:
170626
[Sb] Subgrupo de revista:D
[Da] Data de entrada para processamento:150407
[St] Status:MEDLINE
[do] DOI:10.1007/s00784-015-1453-0



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