Evaluation of the sealing capacity of MTA, IV and OZE in apical retrobturation

En el presente trabajo, se evaluó la capacidad de sellado del mineral de trióxido agregado (MTA), ionómero vitreo (IV) y oxido zinc eugenol (OZE) en retrobturaciones apicales. Cien piezas dentales unirradiculares, fueron divididas en 5 grupos (n=20): 1- control positivo, ápice sin sellar; 2-control negativo, ápice impermeabilizado con esmalte de uñas; 3- retrobturado con MTA; 4- retrobturado con OZE; 5- retrobturado con IV. Al finalizar los tratamientos ex vivo, las piezas fueron sometidas a la prueba de penetración de tinte, mediante sumersión en azul de metileno 2% durante 48 hs. A continuación, se realizó un corte transversal a 1 mm del extremo apical y se midió el porcentaje de tinción como medida de la capacidad de sellado de los materiales de obturación empleados. Los resultados fueron analizados con la prueba de Kruskal-Wallis, seguida por comparaciones de a pares. El porcentaje de tinción no difirió significativamente entre los tratamientos con MTA e IV, pero éstos mostraron un porcentaje significativamente menor con respecto al tratamiento con OZE. Además, no se encontraron diferencias significativas entre el tratamiento con OZE y el control positivo. Estos resultados demuestran que el IV y el MTA tienen similar capacidad de sellado en retrobturación in vitro, y que a su vez, constituyen mejores selladores que el OZE, que no demostró ser un sellador efectivo, al menos en las condiciones estudiadas.In the present work, the sealing capacity of the aggregate trioxide ore (MTA), vitreous ionomer (IV) and zinc oxide eugenol (OZE) in apical retrobturations was evaluated. One hundred unirradicular dental pieces were divided into 5 groups (n = 20): 1- positive control, unsealed apex; 2-negative control, apex waterproofed with nail polish; 3- retrobturado with MTA; 4- retrobturado with OZE; 5- retrobturado with IV. At the end of the ex vivo treatments, the pieces were subjected to the dye penetration test, by submerging in 2% methylene blue for 48 hours. Next, a cross section was made 1 mm from the apical end and the percentage of staining was measured as a measure of the sealing capacity of the sealing materials used. The results were analyzed with the Kruskal-Wallis test, followed by pairwise comparisons. The percentage of staining did not differ significantly between treatments with MTA and IV, but these showed a significantly lower percentage compared to treatment with OZE. In addition, no significant differences were found between the treatment with OZE and the positive control. These results demonstrate that IV and MTA have similar sealing capacity in retrobturation in vitro, and that in turn they constitute better sealants than OZE, which did not prove to be an effective sealant, at least under the conditions studied.Fil: Dones, Valentina. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; ArgentinaFil: Mohn, Claudia Ester. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay; Argentina. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; ArgentinaFil: Gualtieri, Ariel Félix. Universidad de Buenos Aires. Facultad de Odontología; ArgentinaFil: Pinasco, Laura E,. Universidad de Buenos Aires. Facultad de Odontología; ArgentinaFil: Sierra, Liliana Gloria. Universidad de Buenos Aires. Facultad de Odontología; ArgentinaFil: Rodriguez, Pablo A.. Universidad de Buenos Aires. Facultad de Odontología; ArgentinaFil: Casadoumecq, Ana Clara. Universidad de Buenos Aires. Facultad de Odontología. Cátedra de Fisiología; Argentin

Norovirus GII.17 as Major Epidemic Strain in Italy, Winter 2015-16

In winter 2015-16, norovirus GII.17 Kawasaki 2014 emerged as a cause of sporadic gastroenteritis in children in Italy. Median patient age was higher for those with GII.17 than GII.4 infection (55 vs. 24 months), suggesting limited cross-protection for older children

An environmental evaluation of food supply chain using life cycle assessment: a case study on gluten free biscuit products

This paper assesses the environmental profile of the biscuit supply chain for producing sustainable gluten-free biscuits. Three different biscuit products were considered. The assessment follows a cradle-to-grave approach applying the ISO standards in compliance with the Product Category Rules (PCR) defined within EPD (Environmental Product Declaration) for bakery products was followed. Analogous environmental profiles were demonstrated for the different products assessed: ingredients production was found as the main hotspot on all impact categories, with contributions ranging from 22.2% to 84.9%, followed by transportation. Initial hypotheses for ingredients origin and waste management practices were demonstrated to have a key influence on the environmental results: while higher packaging recycling rates and local ingredients usage led to improved environmental results (up to 5.5%), direct food waste disposal was responsible for slightly (below 1%) unfavourable performance relative to base case. Additionally, healthier ingredients (xylitol and fructose) were also proposed in order to evaluate their potential benefits from an environmental perspective. However, only the use of fructose was found as a suitable alternative sweetener for more sustainable production.The authors wish to express their gratitude to the following funders: Innovate, UK for funding Knowledge Transfer Partnership (project number 9484) between Brunel University London and Northumbrian Fine Food, Ltd “Development an innovative sustainable manufacturing baking system for producing a range of high quality gluten-free and derivative gluten-free baking products with enhanced functional properties”. This study would be impossible without providing data from Northumbrian Fine Foods, Ltd, therefore a special thanks from authors goes to the company. The author Isabel Noya López expresses her gratitude to COST Action ES1202 for supporting a Short Term Scientific Mission grant to and the BBVA programme “2015 edition of the BBVA Foundation Grants for Researchers and Cultural Creators” (2015-PO027)