In this study, the bacteriostatic effect of Piper betle and Psidium guajava extracts on selected early dental plaque bacteria was investigated based on changes in the doubling time (g) and specific growth rates (micro). Streptococcus sanguinis, Streptococcus mitis and Actinomyces sp. were cultured in Brain Heart Infusion (BHI) in the presence and absence of the extracts. The growth of bacteria was monitored periodically every 15 min over a period of 9 h to allow for a complete growth cycle. Growth profiles of the bacteria in the presence of the extracts were compared to those in the absence and deviation in the g and micro were determined and analyzed. It was found that the g and mu were affected by both extracts. At 4 mg mL(-1) of P. betle the g-values for S. sanguinis and S. mitis were increased by 12.0- and 10.4-fold, respectively (p < 0.05). At similar concentration P. guajava increased the g-value by 1.8- and 2.6 -fold, respectively (p < 0.05). The effect on Actinomyces sp. was observed at a much lower magnitude. It appears that P. betle and P. guajava extracts have bacteriostatic effect on the plaque bacteria by creating a stressed environment that had suppressed the growth and propagation of the cells. Within the context of the dental plaque, this would ensure the attainment of thin and healthy plaque. Thus, decoctions of these plants would be suitable if used in the control of dental plaque.

No abstract

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ∆K and R (K232/K270) values). This study revealed that the quality indexes, including AV, PV, K232, K270 and ∆K values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ∆K values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ∆K values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

This work report the effect of irradiation with gamma rays (1, 2 and 3 kGy) on the chemical composition, microbial loads, chemical characteristics and sensorial properties of the peanut seeds. The data obtained from the experiments showed that gamma irradiation process has no effect on the proximate composition (water content, proteins, sugars, lipids, and ash), and chemical attributes (free fatty acids, pH value and based nitrogen value (BVN)) of peanut seeds. Irradiation was found to cause significant reduction in microbial load and no fungal colonies were detected in irradiated samples with 2 and 3 kGy. Bacterial and fungal load of irradiated peanut seeds and there comparison with control samples suggest that gamma irradiation treatment at low doses is an effective post-harvest treatment and quarantine control for fungal load. However, non-irradiated and irradiated peanut seeds did not show significant differences in the sensorial test (texture, odor, color and test).

The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ΔK and R (K232/K270) values).This study revealed that the quality indexes, including AV, PV, K232, K270 and ΔK values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ΔK values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ΔK values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.

No abstract

Chlorhexidine gluconate and hexitidine have been used in many oral health care products as antiplaque and antigingivitis agents. Based on the clinical observations and the plaque and gingivitis scores, chlorhexidine gluconate has been reported to be a better agent. In this study, the anti-adherence properties of chlorhexidine gluconate and hexitidine on individual bacteria strains isolated from a 3-hour plaque (Streptococcus sanguis, Streptococcus mitis 1 and Actinomyces sp.) and on a whole 6-hour plaque culture were determined and compared. The study showed that chlorhexidine gluconate inhibited almost 100 % the adherence of the individual bacteria strains and 87.7 % the adherence of a whole 6-hour plaque culture to the saliva-coated glass surface. Hexitidine appeared to be more selective in its effect. It was shown to inhibit the adherence of S. sanguis and Actinomyces sp. to saliva-coated glass surface by 86.5 % and 51.4 % respectively. Its effect on the S. mitis 1 strains is comparable to that of a whole 6-hour plaque culture where inhibition to adherence were less than 4 % for both.