Prevalence of yeast species in the oral cavity and its relationship to dental caries = Prevalência de leveduras na cavidade bucal e sua relação com a cárie dental

The purpose of this study was to evaluate the frequency of yeasts in the oral cavity, and to determine the main yeast species present and whether there is a correlation between the presence of yeasts in the mouth and caries or dental plaque. Ninety-five healthy children and adolescents who were residents of rural villages participated in the study. They were submitted to an odontological examination for the identification of dental caries and dental plaque, as well as for yeast culture and identification. The frequency of yeasts was 33.7%, with no difference between females and males. Yeasts predominated in children (37.7%) more than in adolescents (26.5%). Caries and dental plaque were present in 70.3 and 96.8% of the sample, respectively, and Candida albicans was the most prevalent species (75%). The findings indicated a correlation between the presence of caries and yeasts in the mouth (p = 0.0087) and between yeasts and the number of carious teeth (p O objetivo deste estudo foi avaliar a frequência de leveduras na cavidade bucal, determinar as principais espécies de leveduras presentes e, se existe correlação entre a presença de leveduras na boca com cárie ou placa dental. Participaram deste estudo 95 crianças e adolescentes saudáveis que residiam em Vilas Rurais, na região Oeste do Estado do Paraná. Eles foram submetidos a exame odontológico para identificação de cárie e placa dental, além de pesquisa de levedura na cavidade bucal. A frequência de leveduras foi 33,7% e não houve diferença entre os gêneros femininos e masculinos. As leveduras predominaram nas crianças (37,7%) em relação aos adolescentes (26,5%). Cárie e placa dental estavam presentes, respectivamente, em 70,3 e 96,8% da amostra e Candida albicans foi à espécie mais prevalente (75%). Os resultados mostraram correlação entre a presença de cárie e de levedura na boca (p = 0,0087) e também entre a presença de leveduras e o número de dentes cariados (p < 0,05). Por outro lado, não houve correlação entre leveduras e índice de placa dental (p = 0,49)

<b>Prevalence of yeast species in the oral cavity and its relationship to dental caries</b> - doi: 10.4025/actascihealthsci.v33i1.7712 <b>Prevalence of yeast species in the oral cavity and its relationship to dental caries</b> - doi: 10.4025/actascihealthsci.v33i1.7712

The purpose of this study was to evaluate the frequency of yeasts in the oral cavity, and to determine the main yeast species present and whether there is a correlation between the presence of yeasts in the mouth and caries or dental plaque. Ninety-five healthy children and adolescents who were residents of rural villages participated in the study. They were submitted to an odontological examination for the identification of dental caries and dental plaque, as well as for yeast culture and identification. The frequency of yeasts was 33.7%, with no difference between females and males. Yeasts predominated in children (37.7%) more than in adolescents (26.5%). Caries and dental plaque were present in 70.3 and 96.8% of the sample, respectively, and <em>Candida albicans</em> was the most prevalent species (75%). The findings indicated a correlation between the presence of caries and yeasts in the mouth (p = 0.0087) and between yeasts and the number of carious teeth (p < 0.05). However, there was no correlation between yeasts and the dental plaque index (p = 0.49).<br>The purpose of this study was to evaluate the frequency of yeasts in the oral cavity, and to determine the main yeast species present and whether there is a correlation between the presence of yeasts in the mouth and caries or dental plaque. Ninety-five healthy children and adolescents who were residents of rural villages participated in the study. They were submitted to an odontological examination for the identification of dental caries and dental plaque, as well as for yeast culture and identification. The frequency of yeasts was 33.7%, with no difference between females and males. Yeasts predominated in children (37.7%) more than in adolescents (26.5%). Caries and dental plaque were present in 70.3 and 96.8% of the sample, respectively, and <em>Candida albicans</em> was the most prevalent species (75%). The findings indicated a correlation between the presence of caries and yeasts in the mouth (p = 0.0087) and between yeasts and the number of carious teeth (p < 0.05). However, there was no correlation between yeasts and the dental plaque index (p = 0.49)

Prevalência de paracoccidioidomicose-infecção determinada através de teste sorológico em doadores de sangue na região Noroeste do Paraná, Brasil

Buysson Robert du. Notes sur divers Hyménoptères. In: Bulletin de la Société entomologique de France, volume 5 (17),1900. pp. 342-343

Proximate composition, microbiological and sensory of jundiá (Rhamdia quelen) submitted to the smoking process/ <br>Composição centesimal, microbiológica e sensorial do jundiá (Rhamdia quelen) submetido ao processo de defumação

The objective of the experiment was to evaluate the proximate composition, microbiological and sensory of jundia (Rhamdia quelen) of whole eviscerated and fillet submitted to the process of hot smoking. Were used 22 jundias, separated into three categories: A: small whole fish (122.25 ± 25.39g); B: headless large whole fish (358.4 ± 50.98g) and C: fillet (126.92 ± 12.48g). Samples of each category were used for microbiological analysis of raw material in natura. The remainder was submitted to dry salting with 25% of concentration for 60 minutes, after were realized the process of hot smoking. Wasn’t observed significative differences (P ? 0.05) between the parameters of crude protein, ether extract and moisture of smoked products. With the sensory analysis, was observed that the fillet had higher intensity of salt, differing (P ? 0.05) from the whole smoked fish. There were no significative differences (P ? 0.05) on the color and acceptance of products smoked. With the flavor, the tasters revealed preference (P ? 00.5) to small whole smoked fish. The result of the count of microorganisms was low, indicating that the products were under the standards established by law for consumption. It is concluded that the hot smoking process applied in different ways to the fish (small whole fish, headless large whole fish and fillet) does not affect the proximate composition of the final product. There was a significant preference for small whole fish smoked in the case of flavors and for headless large whole fish smoked in the case of acceptance, smoked jundia can being consumed with security for a period of 21 days of storage at temperature of ± 5ºC beyond to add value to smoked fish.<p><p>O objetivo do presente trabalho foi avaliar a composição centesimal, microbiológica, e sensorial do jundiá (Rhamdia quelen) inteiro eviscerado e filetado submetido ao processo de defumação a quente. Foram utilizados 22 jundiás, separados em três categorias: A: peixe inteiro pequeno eviscerado (122,25 ± 25,39g); B: peixe inteiro grande eviscerado e descabeçado (358,4 ± 50,98g) e C: filé (126,92 ± 12,48g). Amostras de cada categoria foram utilizadas para análise microbiológica da matéria prima in natura. O restante foi submetido a salga úmida na concentração de 25% de sal por 60 minutos, posteriormente foi realizado o processo de defumação a quente. Não foram observadas diferenças (P ? 0,05) entre os parâmetros de proteína bruta, extrato etéreo e umidade dos produtos defumados. Quanto à analise sensorial, foi observado que o filé apresentou maior intensidade de sal, diferindo (P ? 0,05) dos peixes defumados inteiros. Não foram observadas diferenças (P > 0,05) quanto à cor e a aceitação dos produtos defumados. Quanto ao sabor, os provadores apontaram preferência (P ? 0,05) para o peixe inteiro pequeno defumado. O resultado da contagem de microrganismos foi baixo, indicando que os produtos encontravam-se dentro dos padrões estabelecidos pela legislação e adequados ao consumo. As diferentes formas de apresentação do peixe (inteiro pequeno eviscerado, inteiro grande eviscerado e filé) submetidas ao processo de defumação não apresentaram diferença significativa quanto a sua composição centesimal. Houve uma preferência pelos peixes inteiros pequenos defumados quanto ao sabor e dos peixes inteiros grandes defumados quanto a aceitação podendo-se consumir com segurança, o jundiá defumado por um período de 21 dias de estocagem a temperatura de ± 5ºC além de se agregar valor ao peixe defumado

Biochemical responses in mice experimentally infected with Paracoccidioides brasiliensis and treated with Canova

The objective of this work was to evaluate biochemical parameters in Paracoccidioides brasiliensis infected mice and the effect of Canova medicine on these parameters. Mice infected with the isolate Paracoccidioides brasiliensis Pb18 and treated with Canova for 17 weeks were used. The biochemical parameters analysed were the levels of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase and amylase, and the concentration of total proteins, albumin and globulins. The results suggested that the animals that were treated with Canova had less functional alterations in their internal organs.A Paracoccidioidomicose é uma micose sistêmica endêmica em alguns países da América Latina. Essa doença afeta principalmente pulmões, gânglios e mucosas, além de causar diminuição da imunidade celular. O medicamento Canova tem sido utilizado com sucesso por pacientes imunodeprimidos, como por exemplo portadores de câncer e de AIDS. O objetivo desse trabalho foi avaliar aspectos bioquímicos em camundongos infectados com Paracoccidioides brasiliensis e os efeitos do medicamento Canova sobre esses parâmetros. Foram utilizados camundongos infectados com o isolado de Paracoccidioides brasiliensis Pb18 e tratados com o medicamento Canova durante dezessete semanas. Os parâmetros bioquímicos analisados foram níveis de atividade de aspartato amino transferase, alanina amino transferase, fosfatase alcalina e amilase, concentração de proteínas totais, albumina e globulinas. Os resultados obtidos sugerem que os animais que receberam tratamento com o medicamento Canova tiveram menores alterações funcionais nos seus órgãos internos