Antimicrobial activity and acute and chronic toxicity of the essential oil of Lippia origanoides

Currently, there is a growing interest in medicinal plants, because of an increased demand for alternate therapies. In this study, the antimicrobial activity and toxicity of the essential oil of Lippia origanoides (L. origanoides) were investigated. The essential oil of L. origanoides was extracted by steam-dragging distillation and its constituents were identified by chromatography coupled with mass spectrometry. Among the 15 compounds identified, the most abundant were carvacrol (29.00%), o-cymene (25.57%), and thymol methyl ether (11.50%). The essential oil was studied in antimicrobial assays to determine the MIC and MBC. The results indicated that a concentration of 120μL/mL of oil was sufficient to inhibit the growth of the following microorganisms: Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Salmonella cholerasuis (ATCC 10708). Acute and chronic toxic effects of orally administered oil were investigated in Wistar rats by using standard methods. Doses of 30, 60 and 120mg/kg of the essential oil did not induce significant changes in weight, behavior or hematological and biochemical parameters in the animals. There were no signs of any histopathological changes to the liver, kidneys or heart of the treated rats, suggesting that Lippia origanoides oil is non-toxic after oral administration in acute or chronic toxicity studies. The results obtained in this study show that the essential oil of L. origanoides has a high safety margin, with no detectable toxic effects in rats treated with doses to 120mg/kg. In addition, L. origanoides oil demonstrated potent antimicrobial activity against S. aureus, E. coli and S. cholerasuis. Based on these findings, this essential oil may have practical application as a veterinary antimicrobial

Preheating Impact On The Degree Of Conversion And Water Sorption/solubility Of Selected Single-bottle Adhesive Systems

Objective: This study evaluated the degree of conversion (DC) and the water sorption/solubility of preheated single-bottle adhesive systems. Methods and Materials: Five adhesive systems were tested: Adper Easy One and Adper Single Bond 2 (3M ESPE), Excite and Tetric N-Bond (Ivoclar/Vivadent), and XP Bond (Dentsply/Caulk). After storage for two hours at 25deg;C or 60°C, 50 samples (n=5) were prepared for all adhesive systems and stored dry in lightproof containers at 37°C for 24 hours. Fourier transform infrared/attenuated total reflectance spectroscopy was used to evaluate the DC, and water sorption/solubility was measured by means of mass loss and gain after water storage. The data were analyzed by two-way analysis of variance followed by Tukey's test (p>0.05). Results: Preheated adhesive systems showed statistically significantly higher DC than those kept at 25°C. Except for XP Bond, preheated adhesive systems presented statistically significantly lower water sorption/solubility means. Conclusions: Preheating improved the DC for all tested adhesive systems. Also, it promoted a decrease of water sorption/solubility, except for the XP Bond adhesive system.396637643Breschi, L., Mazzoni, A., Ruggeri, A., Cadenaro, M., Di Lenarda, R., De Stefano Dorigo, E., Dental adhesion review: Aging and stability of the bonded interface (2008) Dental Materials, 24 (1), pp. 90-101King, N.M., Tay, F.R., Pashley, D.H., Hashimoto, M., Ito, S., Brackett, W.W., García-Godoy, F., Sunico, M., Conversion of one-step to two-step self-etch adhesives for improved efficacy and extended application (2005) American Journal of Dentistry, 18 (2), pp. 126-134Borges, B.C., Souza-Junior, E.J., Brandt, W.C., Loguercio, A.D., Montes, M.J., Puppin-Rontani, R.M., Sinhoreti, M.A., Degree of conversion of simplified contemporary adhesive systems as influenced by extended air-activated or passive solvent volatilization modes (2012) Operative Dentistry, 37 (3), pp. 246-252Kanehira, M., Finger, W.J., Hoffmann, M., Endo, T., Komatsu, M., Relationship between degree of polymerization and enamel bonding strength with self-etching adhesives (2006) Journal of Adhesive Dentistry, 8 (4), pp. 211-216Wang, Y., Spencer, P., Yao, X., Ye, Q., Effect of coinitiator and water on the photoreactivity and photopolymerization of HEMA/camphorquinone-based reactant mixtures (2006) Journal of Biomedical Materials Research. Part A, 78 (4), pp. 721-728Cadenaro, M., Antoniolli, F., Codan, B., Agee, K., Tay, F.R., Dorigo Ede, S., Pashley, D.H., Breschi, L., Influence of different initiators on the degree of conversion of experimental adhesive blends in relation to their hydrophilicity and solvent content (2010) Dental Materials, 26 (4), pp. 288-294Wang, Y., Spencer, P., Continuing etching of an all-in-one adhesive in wet dentin tubules (2005) Journal of Dental Research, 84 (4), pp. 350-354Daronch, M., Rueggeberg, F.A., De Goes, M.F., Monomer conversion of pre-heated composite (2005) Journal of Dental Research, 84 (7), pp. 663-667Loguercio, A.D., Salvalaggio, D., Piva, A.E., Klein-Júnior, C.A., Accorinte Mde, L.R., Meier, M.M., Grande, R.H.M., Reis, A., Adhesive temperature: Effects on adhesive properties and resin-dentin bond strength (2011) Operative Dentistry, 36 (3), pp. 293-303Daronch, M., Rueggeberg, F.A., De Goes, M.F., Giudici, R., Polymerization kinetics of pre-heated composite (2006) Journal of Dental Research, 85 (1), pp. 38-43Abate, P.F., Rodriguez, V.I., Macchi, R.L., Evaporation of solvent in one-bottle adhesives (2000) Journal of Dentistry, 28 (6), pp. 437-440Liu, Y., Tjäderhane, L., Breschi, L., Mazzoni, A., Li, N., Mao, J., Pashley, D.H., Tay, F.R., Limitations in bonding to dentin and experimental strategies to prevent bond degradation (2011) Journal of Dental Research, 90 (8), pp. 953-968Nomoto, R., McCabe, J.F., Nitta, K., Hirano, S., Relative efficiency of radiation sources for photopolymerization (2009) Odontology, 97 (2), pp. 109-114Malacarne-Zanon, J., Pashley, D.H., Agee, K.A., Foulger, S., Alves, M.C., Breschi, L., Cadenaro, M., Carrilho, M.R., Effects of ethanol addition on the water sorption/solubility and percent conversion of comonomers in model dental adhesives (2009) Dental Materials, 25 (10), pp. 1275-1284Duskova-Smrkova, M., Dusek, K., Processes and states during polymer film formation by simultaneous crosslinking and solvent evaporation (2002) Journal of Materials Science, 37 (22), pp. 4733-4741Van Landuyt, K.L., Snauwaert, J., De Munck, J., Peumans, M., Yoshida, Y., Poitevin, A., Coutinho, E., Van Meerbeek, B., Systematic review of the chemical composition of contemporary dental adhesives (2007) Biomaterials, 28 (26), pp. 3757-3785Manhart, J., Trumm, C., Microleakage of XP bond in class II cavities after artificial aging (2007) Journal of Adhesive Dentistry, 9, pp. 261-264Hashimoto, M., Ito, S., Tay, F.R., Svizero, N.R., Sano, H., Kaga, M., Pashley, D.H., Fluid movement across the resin-dentin interface during and after bonding (2004) Journal of Dental Research, 83 (11), pp. 843-848Ferracane, J.L., Berge, X.H., Condon, J.R., In vitro aging of dental composites in water-effect of degree of conversion, filler volume, and filler/matrix coupling (1998) Journal of Biomedical Materials Research, 42 (3), pp. 465-472Malacarne, J., Carvalho, R.M., De Goes, M.F., Svizero, N., Pashley, D.H., Tay, F.R., Yiu, C.K., Carrilho, M.R., Water sorption/solubility of dental adhesive resins (2006) Dental Materials, 22 (10), pp. 973-980Schneider, L.F., Cavalcante, L.M., Consani, S., Ferracane, J.L., Effect of co-initiator ratio on the polymer properties of experimental resin composites formulated with camphorquinone and phenyl-propanedione (2009) Dental Materials, 25 (3), pp. 369-375. , 118-128Yiu, C.K., Pashley, E.L., Hiraishi, N., King, N.M., Goracci, C., Ferrari, M., Carvalho, R.M., Tay, F.R., Solvent and water retention in dental adhesive blends after evaporation (2005) Biomaterials, 26 (34), pp. 6863-6872Ito, S., Hoshino, T., Iijima, M., Tsukamoto, N., Pashley, D.H., Saito, T., Water sorption/solubility of self-etching dentin bonding agents (2010) Dental Materials, 26 (7), pp. 617-62

Potentially Probiotic Açaí Yogurt

The aim of this work was to evaluate the suitability of yogurt containing açaí pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of açaí pulp (3, 5 and 7%) were processed and submitted to a physicochemical analysis and viable microbial count during refrigerated storage. In general, all the physicochemical parameters showed variations proportional to the amount of açaí pulp in the product formulation. Probiotic activity was verified throughout refrigerated storage for all the products, although there was a fall of one logarithmic cycle for both micro-organisms during this period (10 7-108 CFU/mL). © 2008 Society of Dairy Technology.612178182Antunes, A.E.C., Cazetto, T.F., Bolini, H.M.A., Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate (2005) International Journal of Dairy Technology, 38, pp. 169-173Bomba, A., Nemcová, R., Mudronová, D., Guba, P., The possibilities of potentiating the efficacy of probiotics (2002) Trends in Food Science and Technology, 13, pp. 121-126Instrução Normativa N° 46 de 23 de Outubro de 2007. Regulamento Técnico de Identidade e Qualidade de Leites Fermentados, , http://www.agricultura.gov.br, Brasil. Ministério da Agricultura, Pecuária e Abastecimento. Avaiable at Champagne, C.P., Gardner, N.J., Challenges in the addition of probiotic cultures to foods (2005) Critical Reviews in Food Science and Nutrition, 45, pp. 61-84Dave, R.I., Shah, N.P., Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures (1997) International Dairy Journal, 7, pp. 31-41Dave, R.I., Shah, N.P., Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures (1997) International Dairy Journal, 7, pp. 435-443(2006) Normas Analíticas Do Instituto Adolfo Lutz: Métodos Químicos e Físicos para Análise de Alimentos, , Instituto Aldolfo Lutz (., 2° edição, volume 1. São Paulo, Brazil: Editora do IALDetection and enumeration of Lactobacillus acidophilus (1995) IDF Buletin, 306, pp. 23-33. , International Dairy Federation (IDF) (Kailasapathy, K., Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt (2005) LWT - Food Science and Technology, 39, pp. 1221-1122Kailasapathy, K., Rybka, S., L. acidophilus and Bifidobacterium spp. - Their therapeutic potential and survival in yogurt (1997) Australian Journal of Dairy Technology, 52, pp. 28-35Kneifel, W., Jaros, D., Erhard, F., Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures (1993) International Journal of Food Microbiology, 18, pp. 179-189Lapierre, L., Undeland, P., Cox, L.J., Lithium chloride-sodium propionate agar for the enumeration of bifidobacteria in fermented dairy products (1992) Journal of Dairy Science, 75, pp. 1192-1196Linden, U.M., Von Der, Functional fruits - Neglected potential? (2005) Fruit Processing, 15, pp. 316-319Lourens-Hattingh, A., Viljoen, B.C., Yoghurt as probiotic carrier food (2001) International Dairy Journal, 11, pp. 1-17Mattila-Sandholm, T., Myllarinen, P., Critteden, R., Mogensen, G., Fonden, R., Saarela, M., Technological challenges for future probiotic foods (2002) International Dairy Journal, 12, pp. 173-182Micanel, N., Haynes, I.N., Playne, M.J., Viability of probiotic cultures in commercial Australian yogurts (1997) Australian Journal of Dairy Technology, 52, pp. 24-27Oliveira, M.N., Damin, M.R., Manufacture of fermented lactic beverages containing probiotic cultures (2002) Journal of Food Science, 67, pp. 2336-2341Pacheco-Palencia, L.A., Hawken, P., Talcott, S.T., Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of acai (Euterpe oleracea Mart.) (2007) Food Chemistry, 105, pp. 28-35Rogez, H., (2000) Açaí: Preparo, Composição e Melhoramento Da Qualidade., , Belém, PA, Brazil: Editora da UFPASaarela, M., Mogensen, G., Fondén, R., Mättö, J., Mattila-Sandholm, T., Probiotic bacteria: Safety, functional and technological properties (2000) Journal of Biotechnology, 84, pp. 197-215Salminem, R., Health effects of probiotics and culture-containing dairy products in humans (2000) Bulletin IDF, 380, pp. 4-18Shah, N.P., Lankaputhra, W.E.V., Britz, L., Kyle, W.L.A., Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage (1995) International Dairy Journal, 5, pp. 515-521Shin, H.-S., Lee, J.-H., Pestka, J.L., Ustunol, Z., Viability of bifidobacteria in commercial dairy products during the refrigerated storage (2000) Journal of Food Protection, 63, pp. 327-33

Antibody response between pigs of Piau and a commercial breed naturally infected with Porcine circovirus 2

ABSTRACT Brazilian pig population is made up of several naturalized breeds; among them the Piau breed is known for its rusticity and large fat stores. The naturalized breeds, in comparison with commercial ones, may have an increased resistance to diseases circulating in their territory. Thus, this study aimed to verify if there are differences between the serologic profile against Porcine circovirus 2 (PCV2) of Piau pigs and that of a commercial breed from a farm naturally infected by PCV2. The serum viral load was measured by qPCR, and levels of anti-PCV2 antibodies were measured by ELISA. The results showed that the serum viral load was similar across all animals. However, Piau piglets showed higher levels of antibodies compared to commercial piglets (P= 0.05), while sows of the commercial breed showed higher levels than the Piau breed (P< 0.01). There was not a statistical difference between pigs of different production stages in the seroprevalence of PCV2 or the blood viral load. This work demonstrates that, with regard to a natural PCV2 infection, the Piau breed has a different humoral immune response compared to the response developed by the commercial pigs. The results support the importance of conservation of native breeds