Objective: Aim of this study is to describe the oral mucosa condition of shisha user. A preliminary observasional study was conducted at several sisha cafe at South Jakarta. Under informed consent, subject with habit of tobacco and shisha smoker were included. Material and Methods: Shisha is a water pipe that contains tobacco extract and flavored.It is burnt using coal. It produces the smoke through the vessel and inhaled using a hose which gives good aroma. The culture of shisha smoking is popular in Midle East country that curently has been also entering Indonesia. Results: The side effect of shisha smoking habit is still very rarely reported. Sociodemographic data (age, gender, durationand frequency of smoking), salivary flow rate and oral mucosa changes were documented. Eighteen subjects were recruited into this study. Most of shisha smoker was also tobacco smoker. Shisha was more practiced by males at age (15-24 years old). The oral mucosa changes such as keratosis, melanosis, leukoedema, coated tongue, gingivitis and xerostomia were found on subject with habit of tobacco smoking or both shisha and tobacco smoking. Conclusion: Apparently the shisha smoking habit may casue oral mucosa changes almost the same with tobacco smoking habit.
Haruan is Kalimantan’s indigenous fish which has the potency to accelerate wound healing. Haruan extract hassubstantial properties such as albumin, Zn,Cu, and Feto accelerate wound healing. The purpose of this study is to assessthe effect of haruan extract on wistar rats buccal mucosa wound healing on day 1, 3, 5, and 7 histopathologically. Thisstudy was purely experimental with pretest-posttest with control group design. Samples were divided into 4 treatmentgroups, haruan extract 25%, 50%, 100% treatment groups and aquadest treatment group as negative control, eachtreatment wasperformed for 7 days. Neocapillariescount reached its peak on day 5. Mean neocapillaries scoring of eachgroup was 12, 16.5, 18.5, 6 respectively. Two way Anova and post hoc LSD tests presented a significant differencebetween negative control and haruan extract groups. In conclusion, haruan extract treatment significantly increasedneocapillaries count in wound healing process.
Chocolate has long been understood to provide positive emotions and a good mood if consumed in moderation. Chocolate contains prebiotics naturally from its constituent ingredients produced during the production process. Prebiotics, frequently oligosaccharides, are substances which cannot be metabolized by the human digestive system but can be employed by a group of bacteria in the gut, understood as probiotics. The positive relationship among them provides benefits for the host in eliminating pathogens. One of the well-known pathogens which frequently cause infection either in the community or in hospitals is methicillin-resistant Staphylococcus aureus (MRSA). Since it was first identified in 1960, MRSA has caused health problems until today. Research conducted on two groups of Rattus norvegicus infected with MRSA and then fed chocolate revealed a decrease in the average number of bacterial colonies on the skin compared to the control group. In the group fed chocolate at a dose of 50 mg/day, the bacterial colonies decreased to 1.28 x 108 CFU/cm2 in 7 days, lower than in the control group (1.46 x 108 CFU/cm2) at the same time. While those fed 75 mg/day chocolate decreased to 2.70 x 107 CFU/cm2 and the three groups were significantly different (0.000<0.05). Prebiotics fermented by probiotics release short-chain fatty acids (SCFA), which compete with the pathogens for attaching to the epithelial wall so that pathogens lose space and nutrients to survive. However, the adverse effect of chocolate may occur because it contains sugar which is a nutrient for bacteria, but if the balance of normal flora and adequate intake of prebiotics are administered, the pathogen could be eliminated.
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