This study reviews the knowledge on the use of conventional dental whitening and the use of enzymes as a new approach in bleaching. A review of the literature was based on academic articles and on patents related to the use of enzymes in dental bleaching. Tooth whitening techniques used nowadays are well reported in the literature, and its mechanism of action consists of an oxidoreduction reaction with the release of free radicals. The great instability of radicals, when in contact with the tissues, promotes oxidation and reduction in the size of the pigment chains incorporated into them. These pigments are eventually broken down into smaller and smaller molecular chains and end up being diffused from the dental structure. In turn, the use of enzymes aimed at tooth whitening can be a less harmful alternative to the tooth because their specificity regarding the substrate makes them of great interest to perform specific reactions, reducing collateral effects. The use of proteolytic enzymes and oxidoreductases paired with the application of peroxides, can be a promising alternative for obtaining even better results in the dental bleaching process.
No que se diz a preservação de frutas, o desenvolvimento de meios alternativos ao uso de agrotóxicos são de crucial importância. Testes envolvendo o sobrenadante de fermentação do Phaeosphaeria sp. foram realizados sobre a contagem de bolores e leveduras de morangos, uvas e mamões. Três cepas de bolores deteriorantes de cada fruta foram isoladas a fim de se testar a eficiência de diversas concentrações do extrato fermentado. Além disso, testou-se a aplicação direta do sobrenadante sobre os frutos in natura. Verificou-se um amplo espectro de inibição microbiana pela ação do sobrenadante, todavia, observou-se o desenvolvimento de defeitos tecnológicos quando houve o contato direto do extrato fermentado com os frutos.
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