4 research outputs found
Development of functional purpose snacks
The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health
Evaluation of the effectiveness of the influence of photodynamic therapy in the complex treatment of inflammatory processes of oral mucosa
Diseases of the oral mucosa remain an important problem of dentistry, as their diagnosis and treatment are significant difficulties. The results of their treatment depend on the possibility of eliminating the etiological factor and the impact on the mechanisms of the disease. Physiotherapy procedures were used in the complex treatment of the oral mucosa. The result of the complex treatment was normalization of the composition of the oral microflora, expressed korregiruyuschee effect on local immunity, as well as an increase in the terms of remission of the disease, compared with patients receiving only conventional treatment.ΠΠ°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΡ ΡΠ»ΠΈΠ·ΠΈΡΡΠΎΠΉ ΠΎΠ±ΠΎΠ»ΠΎΡΠΊΠΈ ΡΡΠ° ΠΎΡΡΠ°ΡΡΡΡ Π²Π°ΠΆΠ½ΠΎΠΉ ΠΏΡΠΎΠ±Π»Π΅ΠΌΠΎΠΉ ΡΡΠΎΠΌΠ°ΡΠΎΠ»ΠΎΠ³ΠΈΠΈ, ΡΠ°ΠΊ ΠΊΠ°ΠΊ ΠΈΡ
Π΄ΠΈΠ°Π³Π½ΠΎΡΡΠΈΠΊΠ° ΠΈ Π»Π΅ΡΠ΅Π½ΠΈΠ΅ ΡΠΎΡΡΠ°Π²Π»ΡΡΡ Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΡΠ΅ ΡΡΡΠ΄Π½ΠΎΡΡΠΈ. ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΡ
Π»Π΅ΡΠ΅Π½ΠΈΡ Π·Π°Π²ΠΈΡΡΡ ΠΎΡ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎΡΡΠΈ ΡΡΡΡΠ°Π½Π΅Π½ΠΈΡ ΡΡΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΡΠ°ΠΊΡΠΎΡΠ° ΠΈ Π²ΠΎΠ·Π΄Π΅ΠΉΡΡΠ²ΠΈΡ Π½Π° ΠΌΠ΅Ρ
Π°Π½ΠΈΠ·ΠΌΡ Π·Π°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΡ. Π ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠ½ΠΎΠΌ Π»Π΅ΡΠ΅Π½ΠΈΠΈ ΡΠ»ΠΈΠ·ΠΈΡΡΠΎΠΉ ΠΎΠ±ΠΎΠ»ΠΎΡΠΊΠΈ ΡΡΠ° ΠΏΡΠΈΠΌΠ΅Π½ΡΠ»ΡΡ ΡΠΈΠ·ΠΈΠΎΡΠ΅ΡΠ°ΠΏΠ΅Π²ΡΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΏΡΠΎΡΠ΅Π΄ΡΡ. ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΎΠΌ ΠΏΡΠΎΠ²Π΅Π΄Π΅Π½Π½ΠΎΠ³ΠΎ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠ½ΠΎΠ³ΠΎ Π»Π΅ΡΠ΅Π½ΠΈΡ ΡΠ²ΠΈΠ»ΠΈΡΡ Π½ΠΎΡΠΌΠ°Π»ΠΈΠ·Π°ΡΠΈΡ ΡΠΎΡΡΠ°Π²Π° ΠΌΠΈΠΊΡΠΎΡΠ»ΠΎΡΡ ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ°, Π²ΡΡΠ°ΠΆΠ΅Π½Π½ΠΎΠ΅ ΠΊΠΎΡΡΠΈΠ³ΠΈΡΡΡΡΠ΅Π΅ Π²Π»ΠΈΡΠ½ΠΈΠ΅ Π½Π° ΠΌΠ΅ΡΡΠ½ΡΠΉ ΠΈΠΌΠΌΡΠ½ΠΈΡΠ΅Ρ, Π° ΡΠ°ΠΊΠΆΠ΅ ΡΠ²Π΅Π»ΠΈΡΠ΅Π½ΠΈΠ΅ ΡΡΠΎΠΊΠΎΠ² ΡΠ΅ΠΌΠΈΡΡΠΈΠΈ Π·Π°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΡ, ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΠΏΠ°ΡΠΈΠ΅Π½ΡΠ°ΠΌΠΈ, ΠΏΠΎΠ»ΡΡΠ°Π²ΡΠΈΠΌΠΈ ΡΠΎΠ»ΡΠΊΠΎ ΡΡΠ°Π΄ΠΈΡΠΈΠΎΠ½Π½ΠΎΠ΅ Π»Π΅ΡΠ΅Π½ΠΈΠ΅
Ecological significance of conditionally pathogenic microflora in the development of inflammatory periodontal diseases
In this article the ecological characteristic of microbiocenosis of the oral cavity is given, which allowed to estimate not only the composition of biocenosis but also its ecological significance in the development of major dental diseases in young people living in a large industrial region on the example of Ufa. The study of microbiocenosis of the oral cavity showed that in this category of persons there are changes in the structure of microorganisms with the domination of opportunistic microorganisms, due to the decrease in the incidence of resident representatives. To characterize the biocenosis, quantitative indicators were supplemented by the state of candidacy or dysbiosis in the direction of candidiasis. It is established that in this category of persons the wealth of species of microorganisms of the oral cavity significantly increased. According to the results of the study, the environmental characteristics of the microbiocenosis of the oral cavity were determined, which allowed to assess its composition and environmental significance in this category of persons living in a disadvantaged environmental situation.Π Π½Π°ΡΡΠΎΡΡΠ΅ΠΉ ΡΡΠ°ΡΡΠ΅ Π΄Π°Π½Π° ΡΠΊΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠ°Ρ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠ° ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΡΠ΅Π½ΠΎΠ·Π° ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ°, ΠΏΠΎΠ·Π²ΠΎΠ»ΠΈΠ²ΡΠ°Ρ ΠΎΡΠ΅Π½ΠΈΡΡ Π½Π΅ ΡΠΎΠ»ΡΠΊΠΎ ΡΠΎΡΡΠ°Π² Π±ΠΈΠΎΡΠ΅Π½ΠΎΠ·Π° Π½ΠΎ ΠΈ Π΅Π³ΠΎ ΡΠΊΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΡΡ Π·Π½Π°ΡΠΈΠΌΠΎΡΡΡ Π² ΡΠ°Π·Π²ΠΈΡΠΈΠΈ ΠΎΡΠ½ΠΎΠ²Π½ΡΡ
ΡΡΠΎΠΌΠ°ΡΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΡ
Π·Π°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΠΉ Ρ Π»ΠΈΡ ΠΌΠΎΠ»ΠΎΠ΄ΠΎΠ³ΠΎ Π²ΠΎΠ·ΡΠ°ΡΡΠ°, ΠΏΡΠΎΠΆΠΈΠ²Π°ΡΡΠΈΡ
Π² ΠΊΡΡΠΏΠ½ΠΎΠΌ ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΠΎΠΌ ΡΠ΅Π³ΠΈΠΎΠ½Π΅ Π½Π° ΠΏΡΠΈΠΌΠ΅ΡΠ΅ Π³. Π£ΡΡ. ΠΠ·ΡΡΠ΅Π½ΠΈΠ΅ ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΡΠ΅Π½ΠΎΠ·Π° ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ° ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΎ, ΡΡΠΎ Ρ Π΄Π°Π½Π½ΠΎΠΉ ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ Π»ΠΈΡ ΠΏΡΠΎΠΈΡΡ
ΠΎΠ΄ΡΡ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΡ ΡΡΡΡΠΊΡΡΡΡ ΠΌΠΈΠΊΡΠΎΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠΎΠ² Ρ Π΄ΠΎΠΌΠΈΠ½ΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ΠΌ ΡΡΠ»ΠΎΠ²Π½ΠΎ-ΠΏΠ°ΡΠΎΠ³Π΅Π½Π½ΡΡ
ΠΌΠΈΠΊΡΠΎΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠΎΠ², Π·Π° ΡΡΡΡ ΡΠ½ΠΈΠΆΠ΅Π½ΠΈΡ Π²ΡΡΡΠ΅ΡΠ°Π΅ΠΌΠΎΡΡΠΈ ΡΠ΅Π·ΠΈΠ΄Π΅Π½ΡΠ½ΡΡ
ΠΏΡΠ΅Π΄ΡΡΠ°Π²ΠΈΡΠ΅Π»Π΅ΠΉ. Π΄Π»Ρ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ Π±ΠΈΠΎΡΠ΅Π½ΠΎΠ·Π° ΠΊΠΎΠ»ΠΈΡΠ΅ΡΡΠ²Π΅Π½Π½ΡΠ΅ ΠΏΠΎΠΊΠ°Π·Π°ΡΠ΅Π»ΠΈ Π΄ΠΎΠΏΠΎΠ»Π½ΡΠ»ΠΈΡΡ ΡΠΎΡΡΠΎΡΠ½ΠΈΠ΅ΠΌ ΠΊΠ°Π½Π΄ΠΈΠ΄ΠΎΠ½ΠΎΡΠΈΡΠ΅Π»ΡΡΡΠ²Π° ΠΈΠ»ΠΈ Π΄ΠΈΡΠ±ΠΈΠΎΠ·ΠΎΠΌ Π² ΡΡΠΎΡΠΎΠ½Ρ ΠΊΠ°Π½Π΄ΠΈΠ΄ΠΎΠ·Π°. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ, ΡΡΠΎ Ρ Π΄Π°Π½Π½ΠΎΠΉ ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ Π»ΠΈΡ Π±ΠΎΠ³Π°ΡΡΡΠ²ΠΎ Π²ΠΈΠ΄ΠΎΠ² ΠΌΠΈΠΊΡΠΎΠΎΡΠ³Π°Π½ΠΈΠ·ΠΌΠΎΠ² ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ° Π΄ΠΎΡΡΠΎΠ²Π΅ΡΠ½ΠΎ ΡΠ²Π΅Π»ΠΈΡΠΈΠ²Π°Π»ΠΎΡΡ. ΠΠΎ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ°ΠΌ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π° ΡΠΊΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠ°Ρ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠ° ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΡΠ΅Π½ΠΎΠ·Π° ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ°, ΠΏΠΎΠ·Π²ΠΎΠ»ΠΈΠ²ΡΠ°Ρ ΠΎΡΠ΅Π½ΠΈΡΡ Π΅Π³ΠΎ ΡΠΎΡΡΠ°Π² ΠΈ ΡΠΊΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΡΡ Π·Π½Π°ΡΠΈΠΌΠΎΡΡΡ Ρ Π΄Π°Π½Π½ΠΎΠΉ ΠΊΠ°ΡΠ΅Π³ΠΎΡΠΈΠΈ Π»ΠΈΡ ΠΏΡΠΎΠΆΠΈΠ²Π°ΡΡΠΈΡ
Π² ΡΡΠ»ΠΎΠ²ΠΈΡΡ
Π½Π΅Π±Π»Π°Π³ΠΎΠΏΠΎΠ»ΡΡΠ½ΠΎΠΉ ΡΠΊΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΎΠ±ΡΡΠ°Π½ΠΎΠ²ΠΊΠΈ
The interrelation between oral microbiota and factors of local immunity in the development of inflammatory periodontal diseases
The article presents the current understanding of the state of microbiota of the oral cavity, its species diversity, the properties of microbial associations and their impact on the clinical state of periodontal tissues. The effectiveness of complex microbiological studies of smears from the oral cavity and immunological methods of studies of oral fluid samples in the diagnosis of the risk of development and weighting of inflammatory periodontal diseases depending on the revealed violation of the oral microbiota is analyzed. In 17 (35.42+0.05%) patients with TRC, yeast - like fungi of the genus Candida spp (C. albicans) were found in oral fluid samples in an average of 103 -104 CFU/ml in a state of chronic candidiasis (p < 0.05), in chronic gingivitis (CG) on average in 376 (61.44+0.05%) of the examined persons, including pseudomycelial forms were found in 124 patients (32.98+0.03%), yeast form in 252 67.02+0.05%), indicating a dysbiotic shift towards candidiasis, an average of 104-105 CFU/ml (p< 0.05).Π ΡΡΠ°ΡΡΠ΅ ΠΈΠ·Π»ΠΎΠΆΠ΅Π½ΠΎ ΡΠΎΠ²ΡΠ΅ΠΌΠ΅Π½Π½ΠΎΠ΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½ΠΈΠ΅ ΠΎ ΡΠΎΡΡΠΎΡΠ½ΠΈΠΈ ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΡΡ ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ°, Π΅Π³ΠΎ Π²ΠΈΠ΄ΠΎΠ²ΠΎΠΌ ΡΠ°Π·Π½ΠΎΠΎΠ±ΡΠ°Π·ΠΈΠΈ, ΡΠ²ΠΎΠΉΡΡΠ²Π°Ρ
ΠΌΠΈΠΊΡΠΎΠ±Π½ΡΡ
Π°ΡΡΠΎΡΠΈΠ°ΡΠΈΠΉ ΠΈ ΠΈΡ
Π²Π»ΠΈΡΠ½ΠΈΠΈ Π½Π° ΠΊΠ»ΠΈΠ½ΠΈΡΠ΅ΡΠΊΠΎΠ΅ ΡΠΎΡΡΠΎΡΠ½ΠΈΠ΅ ΡΠΊΠ°Π½Π΅ΠΉ ΠΏΠ°ΡΠΎΠ΄ΠΎΠ½ΡΠ°. ΠΡΠΎΠ°Π½Π°Π»ΠΈΠ·ΠΈΡΠΎΠ²Π°Π½Π° ΡΡΡΠ΅ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΠΏΡΠΈΠΌΠ΅Π½Π΅Π½ΠΈΡ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠ½ΡΡ
ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ ΠΌΠ°Π·ΠΊΠΎΠ² Ρ ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ° ΠΈ ΠΈΠΌΠΌΡΠ½ΠΎΠ»ΠΎΠ³ΠΈΡΠ΅ΡΠΊΠΈΡ
ΠΌΠ΅ΡΠΎΠ΄ΠΎΠ² ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ ΠΏΡΠΎΠ± ΡΠΎΡΠΎΠ²ΠΎΠΉ ΠΆΠΈΠ΄ΠΊΠΎΡΡΠΈ Π² Π΄ΠΈΠ°Π³Π½ΠΎΡΡΠΈΠΊΠ΅ ΡΠΈΡΠΊΠ° ΡΠ°Π·Π²ΠΈΡΠΈΡ ΠΈ ΡΡΡΠΆΠ΅Π»Π΅Π½ΠΈΡ Π²ΠΎΡΠΏΠ°Π»ΠΈΡΠ΅Π»ΡΠ½ΡΡ
Π·Π°Π±ΠΎΠ»Π΅Π²Π°Π½ΠΈΠΉ ΠΏΠ°ΡΠΎΠ΄ΠΎΠ½ΡΠ° Π² Π·Π°Π²ΠΈΡΠΈΠΌΠΎΡΡΠΈ ΠΎΡ Π²ΡΡΠ²Π»Π΅Π½Π½ΠΎΠ³ΠΎ Π½Π°ΡΡΡΠ΅Π½ΠΈΠΈ ΠΌΠΈΠΊΡΠΎΠ±ΠΈΠΎΡΡ ΠΏΠΎΠ»ΠΎΡΡΠΈ ΡΡΠ°. Π£ 17 (35,42+0,05%) ΠΏΠ°ΡΠΈΠ΅Π½ΡΠΎΠ² Ρ ΠΠΠ Π² ΠΏΡΠΎΠ±Π°Ρ
ΡΠΎΡΠΎΠ²ΠΎΠΉ ΠΆΠΈΠ΄ΠΊΠΎΡΡΠΈ ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½Ρ Π΄ΡΠΎΠΆΠΆΠ΅ΠΏΠΎΠ΄ΠΎΠ±Π½ΡΠ΅ Π³ΡΠΈΠ±Ρ ΡΠΎΠ΄Π° Candida spp (Π‘. albicans) Π² ΡΡΠ΅Π΄Π½Π΅ΠΌ 103-104 ΠΠΠ/ΠΌΠ» Π² ΡΠΎΡΡΠΎΡΠ½ΠΈΠΈ Ρ
ΡΠΎΠ½ΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΠΊΠ°Π½Π΄ΠΈΠ΄ΠΎΠ½ΠΎΡΠΈΡΠ΅Π»ΡΡΡΠ²Π° (Ρ < 0,05), ΠΏΡΠΈ Ρ
ΡΠΎΠ½ΠΈΡΠ΅ΡΠΊΠΎΠΌ Π³ΠΈΠ½Π³ΠΈΠ²ΠΈΡΠ΅ (Π₯Π) Π² ΡΡΠ΅Π΄Π½Π΅ΠΌ Ρ 376 (61,44Β±0,05%) ΠΎΠ±ΡΠ»Π΅Π΄ΠΎΠ²Π°Π½Π½ΡΡ
Π»ΠΈΡ, Π² ΡΠΎΠΌ ΡΠΈΡΠ»Π΅ ΠΏΡΠ΅Π²Π΄ΠΎΠΌΠΈΡΠ΅Π»ΠΈΠ°Π»ΡΠ½ΡΠ΅ ΡΠΎΡΠΌΡ ΠΎΠ±Π½Π°ΡΡΠΆΠ΅Π½Ρ Ρ 124 ΠΏΠ°ΡΠΈΠ΅Π½ΡΠΎΠ² (32,98+0,03%), Π΄ΡΠΎΠΆΠΆΠ΅Π²Π°Ρ ΡΠΎΡΠΌΠ° Ρ 252 (67,02+0,05%), ΡΡΠΎ ΡΠ²ΠΈΠ΄Π΅ΡΠ΅Π»ΡΡΡΠ²ΠΎΠ²Π°Π»ΠΎ ΠΎ Π΄ΠΈΡΠ±ΠΈΠΎΡΠΈΡΠ΅ΡΠΊΠΎΠΌ ΡΠ΄Π²ΠΈΠ³Π΅ Π² ΡΡΠΎΡΠΎΠ½Ρ ΠΊΠ°Π½Π΄ΠΈΠ΄ΠΎΠ·Π°, Π² ΡΡΠ΅Π΄Π½Π΅ΠΌ Π΄ΠΎ 104 -105 ΠΠΠ/ΠΌΠ» (Ρ< 0,05)