Biomimetic has emerged as a multi-disciplinary science in several biomedical subjects in recent decades, including biomaterials and dentistry. In restorative dentistry, biomimetic approaches have been applied for a range of applications, such as restoring tooth defects using bioinspired peptides to achieve remineralization, bioactive and biomimetic biomaterials, and tissue engineering for regeneration. Advancements in the modern adhesive restorative materials, understanding of biomaterial–tissue interaction at the nano and microscale further enhanced the restorative materials’ properties (such as color, morphology, and strength) to mimic natural teeth. In addition, the tissue-engineering approaches resulted in regeneration of lost or damaged dental tissues mimicking their natural counterpart. The aim of the present article is to review various biomimetic approaches used to replace lost or damaged dental tissues using restorative biomaterials and tissue-engineering techniques. In addition, tooth structure, and various biomimetic properties of dental restorative materials and tissue-engineering scaffold materials, are discussed.
The present study investigated the potential of several indigenous fungal strains to produce industrially important exo-polygalacturonase (exo-PG) utilizing locally available agro-industrial wastes in solid-state fermentation (SSF). Amongst various substrates employed, wheat bran supported the highest biosynthesis of exo-PG. Different process variables such as, fermentation duration, moisture level, pH and temperature were optimized using one-variable-at-a-time (OVAT) statistical approach. Results revealed that an initial medium pH of 3.0 at 35 °C together with MnSO4, glycine and pectin have progressive influence on exo-PG synthesis by P. notatum, while C. versicolor displayed utmost enzyme activity at pH 5.0, temperature 30 °C, moisture 50 % using CaCO3, (NH4)2SO4, and lactose as nutritional sources. The enzymatic cocktail treatment achieved a significantly improved clarity by reducing the turbidities, viscosities and absorbance’s of three fruit juices. Scaling up of various fermentation parameters might have potential to produce enhanced activities of exo-PG for different industrial sectors, particularly in food industry.
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