Relation of Trace Elements on Dental Health

Trace elements (TEs) play an important role in human health. Toxic effects are caused by deficiency or excess of TEs. TEs have significant effects on both dental health and human health. It participates in important biological polyphosphate compound functions such as ATP, DNA, and RNA. TEs are present at different concentrations in the tooth structure. Changes in the density of some TEs affect tooth. The alteration of the density of some TEs makes the teeth more susceptible to caries. Others are protective against caries formation. Important TEs zinc (Zn), phosphorus (P), and magnesium (Mg) have important effects on dental health. Measuring the TE values through tissue sampling to identify and correct these effects has an important effect. In general, tissue samples such as blood, urine, teeth, nails, and hair are used in TE studies. Teeth are accepted as appropriate indication of TEs. As a result, TEs have significant effects on healthy tooth formation

Dental erosion in Libyan schoolchildren and its association with potential risk factors

Dental erosion appears to be affecting a growing number of children but there are no data on its prevalence and severity in children or adults in Libya. The aim of this study was to determine the prevalence of dental erosion in Libyan schoolchildren, compare with other countries and to test its association with potential risk factors and dental caries. A crosssectional observational study was carried out in Benghazi, Libya. Ethical approval and permissions were secured from local authorities and written consents obtained from parents/guardians and children. Cluster sampling within schools provided a random sample of 791 12 year-old schoolchildren, mean age 11.7 (SD± 0.31) years (397 boys and 394 girls) attending 36 elementary schools in 15 different districts in Benghazi. This index assesses the area and depth of dental erosion affecting the labial and palatal surfaces of upper permanent incisors and occlusal surfaces of the first permanent molars. Dental caries was assessed using the DMFT and DMFS indices and WHO (1997) criteria. The reproducibility of the study was assessed through the re-examination of 10% of the sample. Associations between dental erosion and caries and the variables under study were investigated through processes of bivariate and multivariate analysis. The statistical significance level was set at 5%. Dental erosion was observed in 40.8% of subjects; erosion into enamel affecting 32.5%, into dentine affecting 8% and into pulp affecting 0.3% of subjects. The prevalence of dental caries was 57.8%. The mean DMFT and DMFS indices were 1.68 (SD± 1.86) and 2.39 (SD± 3.05) for all subjects and 2.90 (SD± 1.56) and 4.14 (SD± 2.97) for subjects with caries experience. Dental erosion was not statistically significantly associated with dental caries. Analysis of the questionnaire survey showed statistically significantly positive associations between the experience of dental erosion and frequency of consumption of fruit-based sugared drinks (p= 0.006) and time taken to consume drinks (p= 0.005) and a statistically significantly negative association between dental erosion and frequency of consumption of tea with milk (p= 0.032). There was a statistically significantly positive association between experience of dental caries and frequency of consumption of fruit-based sugared drinks (p= 0.002) and a statistically significantly negative association between dental caries and the level of fathers’ education (p= 0.015). No statistically significant associations were found between dental erosion or caries and any dietary variable measured through the food diaries with interviews. It is concluded that, the prevalence and severity of dental erosion in 12 year-old children in Benghazi, Libya was in agreement with data reported for the prevalence and severity of dental erosion in European children. The consumption of fruit-based sugared drinks represented the most important risk factor for dental erosion and caries in this sample of Libyan schoolchildren.EThOS - Electronic Theses Online ServiceLibyan GovernmentGBUnited Kingdo

Oral Microbial Communities and Oral Health

More than 700 species of bacteria are involved in the oral cavity. Specific pathogenic bacteria have been focused on as pathogenic bacteria for oral disease: dental caries and periodontal disease. However, these pathogenic bacteria occupy a tiny fraction of the overall oral microbiome. A high throughput genomic analysis system was developed. This technology innovation enables analysis of the whole bacteria. It is hypothesized that disturbance of the oral microbiome, so-called dysbiosis, leads to the development of some diseases. This book provides knowledge concerning recent advances in the oral microbiome for researchers as well as dental clinicians

Nitrate as a Prebiotic and Nitrate-Reducing Bacteria as Probiotics for Oral Health

Tesis por compendio[ES] Se ha estimado que obtenemos más de las tres cuartas partes del nitrato que ingerimos de la fruta y la verdura. Los vegetales ricos en nitratos incluyen verduras de hoja verde y ciertos tubérculos (p. ej., remolachas y rábanos). Las glándulas salivales concentran activamente el nitrato plasmático, lo que da lugar a concentraciones elevadas de nitrato en la saliva (5 a 8 mM) después de una comida rica en nitratos. El nitrato es un factor ecológico que puede inducir cambios rápidos en la estructura y función de las comunidades polimicrobianas. Sin embargo, los efectos sobre la microbiota oral no se han estudiado en detalle, mientras que un número limitado de estudios previos a esta tesis indican que es probable que el nitrato sea beneficioso para la salud bucal. El objetivo de esta tesis es, por tanto, estudiar los cambios microbiológicos inducidos por nitratos e identificar posibles mecanismos de homeostasis generados por este compuesto, con el fin de determinar si el nitrato puede considerarse un prebiótico para la salud bucal. Un segundo objetivo fue aislar cepas reductoras de nitrato y probar su potencial probiótico in vitro. En el capítulo 1, se realizó un estudio in vitro para testar el efecto del nitrato 6,5 mM en comunidades orales cultivadas a partir de la saliva de 12 individuos sanos. En el capítulo 2, se obtuvieron 53 aislados de bacterias reductoras de nitrato y se probó el efecto de seis candidatos a probióticos en comunidades orales sanas cultivadas a partir de saliva de diferentes donantes con o sin nitrato 6,5 mM. En el capítulo 3, se estudió el efecto de un extracto de remolacha rico en nitrato sobre la acidificación oral después de un enjuague con azúcar en 24 individuos sin caries activas. Se tomaron sobrenadantes (capítulos 1 y 2) o muestras de saliva (capítulo 3) para mediciones de nitrato, nitrito, amonio, lactato y pH. Además, la composición bacteriana de la biopelícula in vitro y del pellet salivar se determinó usando secuenciación Illumina del rRNA 16S y/o qPCR del género nitratorreductor Rothia. Los datos demuestran que el nitrato estimula el crecimiento de los géneros beneficiosos Rothia y Neisseria en nuestro modelo in vitro, mientras que potencialmente disminuye las bacterias asociadas a la caries, la halitosis y la enfermedad periodontal. Además, los datos in vitro e in vivo presentados en esta tesis indican que el nitrato puede limitar o prevenir caídas de pH cuando los azúcares son fermentados por la microbiota oral, un mecanismo de resiliencia que podría ser estimulado por el consumo de extractos vegetales ricos en nitratos. Los principales mecanismos de amortiguación del pH por parte del nitrato son el uso de acido láctico durante la desnitrificación (observado tanto in vivo como in vitro) y durante la reducción de nitrito a amonio, así como la producción potencial de amoníaco (observado in vitro). En esta tesis, los efectos del nitrato se observaron después de períodos cortos, es decir, después de 5-9 h de incubación in vitro y 1-4 horas después de la ingesta del suplemento de nitrato in vivo. Los estudios futuros deberían centrarse en los efectos longitudinales de la ingesta diaria de nitratos. En el capítulo 2, se aislaron bacterias reductoras de nitrato pertenecientes a los géneros Rothia y Actinomyces. Una selección de aislados de Rothia aumentó el uso de lactato y la capacidad de reducción de nitratos de las comunidades bucales, lo que potencialmente beneficiaría la salud dental y la salud sistémica, respectivamente. Los datos in vitro e in vivo presentados en esta tesis sugieren que el nitrato puede modular la microbiota oral en aspectos que son beneficiosas para el huésped y, por lo tanto, podría considerarse una sustancia prebiótica para la microbiota oral. Además, los aislados reductores de nitratos pueden estimular los efectos beneficiosos del metabolismo del nitrato, sobre todo en personas con bajos niveles de estas bacterias.[CA] S'ha estimat que obtenim més de les tres quartes parts del nitrat que ingerim de la fruita i la verdura. Els vegetals rics en nitrats inclouen verdures de fulla verda i uns certs tubercles (p. ex., remolatxes i raves). Les glàndules salivals concentren activament el nitrat plasmàtic, la qual cosa dona lloc a concentracions elevades de nitrat a la saliva (5 a 8 mm) després d'un menjar ric en nitrats. El nitrat és un factor ecològic que pot induir canvis ràpids en l'estructura i funció de les comunitats polimicrobianes. No obstant això, els efectes sobre la microbiota oral no s'han estudiat detalladament, mentre que un nombre limitat d'estudis previs a aquesta tesi indiquen que és probable que el nitrat siga beneficiós per a la salut bucal. L'objectiu d'aquesta tesi és, per tant, estudiar els canvis microbiològics induïts per nitrats i identificar possibles mecanismes d'homeòstasi generats per aquest compost, amb la finalitat de determinar si el nitrat pot considerar-se un prebiòtic per a la salut bucal. Un segon objectiu va ser aïllar soques reductores de nitrat i provar el seu potencial probiòtic in vitro. En el capítol 1, es va realitzar un estudi in vitro per a testar l'efecte del nitrat 6,5 mm en comunitats orals cultivades a partir de la saliva de 12 individus sans. En el capítol 2, es van obtindre 53 aïllats de bacteris reductors de nitrat i es va provar l'efecte de sis candidats a probiòtics en comunitats orals sanes cultivades a partir de saliva de diferents donants amb o sense nitrat 6,5 mm. En el capítol 3, es va estudiar l'efecte d'un extracte de remolatxa ric en nitrat sobre l'acidificació oral després d'un glopeig amb sucre en 24 individus sense càries actives. Es van prendre sobrenadants (capítols 1 i 2) o mostres de saliva (capítol 3) per a mesuraments de nitrat, nitrit, amoni, lactat i pH. A més, la composició bacteriana de la biopel·lícula in vitro i del pèl·let salivar es va determinar usant seqüenciació Illumina del RNAr 16S i/o qPCR del gènere nitratorreductor Rothia. Les dades demostren que el nitrat estimula el creixement dels gèneres beneficiosos Rothia i Neisseria en el nostre model in vitro, mentre que potencialment disminueix els bacteris associats a la càries, l'halitosi i la malaltia periodontal. A més a més, les dades in vitro i in vivo presentades en aquesta tesi indiquen que el nitrat pot limitar o previndre caigudes de pH quan els sucres són fermentats per la microbiota oral, un mecanisme de resiliència que podria ser estimulat pel consum d'extractes vegetals rics en nitrats. Els principals mecanismes d'amortiment del pH per part del nitrat són l'ús de àcid làctic durant la desnitrificació (observat tant in vivo com in vitro) i durant la reducció de nitrit a amoni, així com la producció potencial d'amoníac (observat in vitro). En aquesta tesi, els efectes del nitrat es van observar després de períodes curts, és a dir, després de 5-9 h d'incubació in vitro i 1-4 hores després de la ingesta del suplement de nitrat in vivo. Els estudis futurs haurien de centrar-se en els efectes longitudinals de la ingesta diària de nitrats. En aquesta tesi es van aïllar bacteris reductors de nitrat pertanyents als gèneres Rothia i Actinomyces. Una selecció d'aïllats de Rothia va augmentar l'ús de lactat i la capacitat de reducció de nitrats de les comunitats bucals, la qual cosa potencialment beneficiaria la salut dental i la salut sistèmica, respectivament. Les dades in vitro i in vivo presentats en aquesta tesi suggereixen que el nitrat pot modular la microbiota oral en aspectes que són beneficiosos per a l'hoste i, per tant, podria considerar-se una substància prebiòtica per a la microbiota oral. A més, els aïllats reductors de nitrats poden estimular els efectes beneficiosos del metabolisme del nitrat, sobretot en persones amb baixos nivells d'aquests bacteris. El nitrat i els bacteris reductors de nitrat són, per tant, components prometedors per a futurs productes de salut oral.[EN] It has been estimated that we obtain over three quarters of dietary nitrate from vegetables and fruits. Nitrate-rich vegetable types include leafy greens and certain root vegetables (e.g., beetroots and radishes). The salivary glands actively concentrate plasma nitrate, leading to high salivary nitrate concentrations (5-8 mM) after a nitrate-rich meal. Nitrate is an ecological factor that can induce rapid changes in structure and function of polymicrobial communities. However, the effects on the oral microbiota have not been clarified, whilst a limited number of previous studies did indicate that nitrate is likely to be beneficial for oral health. The aim of this thesis was therefore to study nitrate-induced microbiome changes and identify potential mechanisms for nitrate-induced homeostasis, in order to determine if nitrate can be considered a prebiotic compound for oral health. A second aim was to isolate nitrate-reducing isolates and test their probiotic potential in vitro. In chapter 1, an in vitro study was set up testing the effect of 6.5 mM nitrate on oral communities grown from saliva of 12 healthy individuals. In chapter 2, fifty-three nitrate-reducing isolates were obtained and the effect of six probiotic candidates was tested on healthy oral communities grown from saliva of different donors with or without 6.5 mM nitrate. In chapter 3, the effects of nitrate-rich beetroot extracts on oral acidification after sugar rinsing was tested in 24 individuals without active caries. Supernatants (chapters 1 and 2) or saliva samples (chapter 3) were taken for nitrate, nitrite, ammonium, lactate and pH measurements. Additionally, the bacterial composition of in vitro biofilms and salivary pellets were determined using 16S rRNA gene Illumina sequencing and/or qPCR of the nitrate-reducing genus Rothia. We showed that nitrate stimulates the growth of the beneficial genera Rothia and Neisseria in our in vitro model, while potentially decreasing caries-, halitosis- and periodontal disease-associated bacteria. Additionally, the in vitro and in vivo data presented in this thesis indicate that nitrate can limit or prevent pH drops when sugars are fermented by the oral microbiota - a mechanism of resilience that could be stimulated by the consumption of nitrate-rich vegetable extracts. The main pH buffering mechanisms of nitrate were lactic acid usage during denitrification (observed both in vivo and in vitro) and during the reduction of nitrite to ammonium, as well as the potential production of ammonia (observed in vitro). In this thesis, the effects of nitrate were observed after short periods, i.e., after 5-9 h incubation in vitro and/or after 1-4 hours after nitrate supplement intake in vivo. Future studies should focus on the longitudinal effects of daily nitrate intake. In chapter 2, nitrate-reducing species belonging to the genera Rothia and Actinomyces were isolated. A selection of Rothia isolates increased lactate usage and nitrate reduction capacities of oral communities, potentially benefitting dental health and systemic health, respectively. The in vitro and in vivo data presented in the current thesis suggest that nitrate can modulate the oral microbiota in ways that are beneficial for the host and could thus be considered a prebiotic substance for the oral microbiota. Additionally, nitrate-reducing isolates can stimulate certain beneficial effects of nitrate metabolism. Nitrate and nitrate-reducing bacteria are thus promising components for future oral care products to prevent or treat oral diseases and this should be further investigated.Rosier, BT. (2022). Nitrate as a Prebiotic and Nitrate-Reducing Bacteria as Probiotics for Oral Health [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/181578TESISCompendi

Trace Elements in Norwegian and Polish Tea Infusions: Determined by High-Resolution Inductively Coupled Plasma Mass Spectrometry (HR ICP-MS) and Ion Selective Electrode (ISE)

AbstractTea from the plant Camellia sinensis is the world’s most popular non-alcoholic beverage, next to water. Tea can be divided into six types, and the most popular teas are black tea, green tea and oolong. In this study infusions of 85 Norwegian and Polish tea samples were analysed to investigate the content of trace elements. 40 samples from Norwegian supermarkets, 30 from the local tea and coffee shop and 15 Polish samples were infused for 5 minutes with ultrapure boiling water (1 gram tea/100 mL). The fluoride content in the tea infusions was determined using an ion selective electrode (ISE), and the rest of the elements were determined by high-resolution inductively coupled plasma mass spectrometry (HR ICP-MS). Tea is a rich source of essential elements as calcium (Ca), phosphorus (P), potassium (K), magnesium (Mg), manganese (Mn), iron (Fe), copper (Cu) and zinc (Zn). The infusions also contain non essential elements as nickel (Ni),lead (Pb), fluoride (F) and aluminium (Al). The average concentrations in one cup of tea from the Norwegian market contains among other elements average concentrations of 0.6 mg Ca/L, 2.8 mg P/L, 37.1 mg K/L, 2.0 mg Mg/L, 5.9 µg Fe/L, 14.1 µg Cu/L, 26.4 µg Zn/L, 0.6 mg Mn/L, 9.9 µg Ni/L, 0.16 µg Pb/L, 0.5 µg Cr/L, 1.0 mg F/L and 1.1 mg Al/L. For the essential elements Ca, P, K, Mg, Fe, Cu and Zn the tea infusions will not contribute to attain the recommended dietary allowances (RDAs) in any extent, but for Mn where the AI are 2.3 mg/day (men) and 1.8 mg/day (women) a few cups of tea can exceed the given AI level. The amount of Pb in the infusions is sustainable lower than the provisional tolerable weekly intake (PTWI) of 25 µg/kg body weight. Drinking tea will therefore not contribute in any high extent to the PTWI.There were on the other hand obtained vast variations of F concentrations in different types of tea and tea contributes also in huge extent to AI of F - 3 mg/day (women), 4 mg/day (men) and from 0.5- 1 mg/day (0 -12 year olds). One cup of tea could easily exceed the AI, at least considering children drinking tea. The Al content in tea is high, and for heavy tea drinkers may tea be the largest single source of Al to contribute to the total weekly intake (TWI) of 1 mg/ kg body weight/ week.The study showed higher concentrations of elements in tea infusions made of tea bags than infusions made of loose tea. Suggesting that the elements in the crushed leaves in tea bags are more extractable than in the loose tea leaves. One other explanation is that the tea bags contain older tea leaves with lower quality and therefore older leaves with higher concentrations of e.g. Al. There was also seen a significant difference in the element composition in Norwegian and Polish infusion, with higher concentrations of elements in the Norwegian infusions

Human Nutrition

1. Basic Concepts in Nutrition2. The Human Body3. Water and Electrolytes4. Carbohydrates5. Lipids6. Protein7. Alcohol8. Energy9. Vitamins10. Major Minerals11. Trace Minerals12. Nutrition Applications13. Lifespan Nutrition From Pregnancy to the Toddler Years14. Lifespan Nutrition During Childhood and Adolescence15. Lifespan Nutrition in Adulthood16. Performance Nutrition17. Food Safety18. Nutritional IssuesThis textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai\'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan

Late Pleistocene climate and proboscidean paleoecology in North America: Insights from stable isotope compositions of skeletal remains

This thesis uses the carbon, nitrogen, and oxygen isotope compositions of mammoth (Mammuthus) and mastodon (Mammut) skeletal remains to reconstruct paleoclimate and paleoecology in Late Pleistocene North America. Analytical methods, sampling strategies, environmental adaptations and seasonal behaviors of proboscideans were investigated. Reliable and reproducible results are crucial for a study of this nature. A persistent methodological problem in the isotope analysis of structural carbonate in bioapatite was solved by reacting bioapatite under “sealed vessel” conditions. Growth rate determinations are critical for designing sampling strategies and interpreting results. Histological and isotopic measurements demonstrated variations in enamel growth rates within and among teeth. Sequentially sampling through the enamel thickness can resolve shorter-term (weekly) isotopic variations, and sampling along the tooth height (especially on the inner enamel surface) can resolve longer-term (monthly or yearly) variations. Proboscideans adapted to the conditions of their local environments. Clovis-age mammoths in Arizona sought out C4 grasslands that “greened up” as a result of summer rainfall. In C3-dominated environments (Great Lakes and Western Canada), seasonal variations were larger in mastodons than mammoths, possibly because the latter exploited a greater number of microhabitats, averaging plant and drinking water isotopic compositions. Mammoths and mastodons occupied different environmental niches, but both consumed a wide range of resources and regional differences were evident. Woolly mammoths in Old Crow delayed the initiation of weaning relative to modern elephants, perhaps as a defensive adaptation to the increased predation risk and decreased food quality/quantity during long hours of winter darkness at this high latitude location. Potential consequences of delayed weaning, such as longer inter-birth intervals and greater maternal energy investments, may have increased the population’s vulnerability to climatic stress or human hunting. Isotope results for Clovis mammoths in the San Pedro Valley are consistent with a relatively warm and dry climate, but do not indicate severe drought. Regional differences in δ13C values of proboscideans from C3-dominated environments were minimal, but variations in δ15N may be related to spruce abundances and/or aridity. Latitudinal variations in proboscidean δ18O values correlate well with modern meteoric water isotope compositions, which indicates their potential for reconstructing past paleoclimatic conditions