Caso clínico : mantedor de espaço removível mandibular

Poster apresentado no XXV Congresso da Ordem dos Médicos Dentistas, 10-12 Novembro 2016, PortoN/

A cárie dentária e o seu impacto no meio familiar

Poster apresentado no XXXVI Congresso Anual SPEMD (Sociedade Portuguesa de Estomatologia e Medicina Dentária), 7-8 Outubro 2016. Porto, PortugalSob licença CC-BY-NC-ND - http://creativecommons.org/licenses/by-nc-nd/4.0/Objectivos: determinar a prevalência da cárie e avaliar a natureza e extensão em que o domínio familiar é comprometido, pela presença da cárie.N/

Utilization of milk minerals by Iberian suckling piglets

Little information is available concerning mineral metabolism in suckling piglets. The utilization of milk minerals and the mineral composition of Iberian (IB) suckling piglets were studied in two consecutive experiments at different ambient temperatures (trial 1, 27 ± 2°C; trial 2, 22 ± 2°C). Milk composition and the piglets’ performance were determined weekly over a 34 days lactation period and, at the end, body mineral contents were analyzed and mineral retention and bioavailability were calculated. The ash content in IB sows’ milk and in suckling IB piglets was found to be higher than that reported for lean genotypes. During lactation, mean ash content per unit of body weight gain in IB piglets (40.6 g kg-1) was 42% higher than that observed for lean breeds, and weaned IB piglets contained 60% more Ca (11-12.7 g kg-1 empty body weight) and P (7-7.5 g kg-1 empty body weight), compared with conventional pigs. Minerals from milk were retained by the IB piglet with an overall efficiency of 78.3%, 66.3% and 48.7% for Ca, P and Mg, respectively. Significant differences between trials were observed in the mineral fraction composition of the milk, which were reflected in piglet body composition at weaning, presumably due to differences in ambient temperature. Present findings underline genotype differences in mineral composition of sow’s milk and suckling piglets and may provide a useful starting point for formulating milk-replacer diets for IB piglets

Repercusiones del consumo de mezclas calentadas de glucosa-lisina y glucosa-metionina sobre el calcio óseo Effects of intake of heated mixtures of glucose-lysine and glucose-methionine on bone calcium

Durante el tratamiento térmico de los alimentos puede desarrollarse la reacción de Maillard, que tiene lugar, fundamentalmente, entre los grupos carbonilo de azúcares reductores y los grupo amino proteicos. Los productos de la reacción de Maillard (PRM) pueden afectar la biodisponibilidad mineral por modificaciones de su forma físico-química en el alimento o en el lumen, alterando el proceso de absorción o su normal metabolismo. En este trabajo se estudió la influencia de PRM sobre aspectos de la biodisponibilidad del Ca in vitro e in vivo. Mezclas equimolares de glucosa-lisina (GL) y glucosa-metionina (GM) (40% humedad) fueron calentadas a 150º C durante 90 minutos (muestras GL90 y GM90, respectivamente). La solubilidad in vitro se midió adicionando cada muestra a una solución 3,75 mM Ca con pH y fuerza iónica del intestino; tras agitación y centrifugación se determinó el calcio soluble e insoluble. Un 3% de GL90 y GM90 se añadieron individualmente a la dieta AIN93-G para la obtención de las dietas D-GL90 y D-GM90. Con ellas y con la AIN93-G, como control, se alimentaron durante 21 días tres grupos de ratas Wistar, realizándose balance de calcio en la última semana y, tras sacrificio, extracción de distintos órganos. La presencia de GM90 no afectó a la solubilidad del calcio; GL90 la disminuyó ligeramente, quedando en ambos casos más del 94% soluble. El consumo de D-GL90 y D-GM90 no modificó la biodisponibilidad del elemento, utilizándose tan eficazmente como en la dieta control (57,6 ± 1,3%, 57,8 ± 2,3% y 63,9 ± 2,6% en las dietas control, D-GL90 y D-GM90 respectivamente). Sin embargo, la ingesta de los PRM produjo cambios en el metabolismo que disminuyeron el calcio óseo, acumulándose de forma compensatoria en otros órganos.During food thermal treatment Maillard's reaction may occur, which implicates mainly the carbonyl groups of reductory sugars and amino protein groups. Maillard's reaction products (MRP) may interfere with mineral bioavailability because of modifications of their physical-chemical moiety in the food or the lumen, disrupting the absorption process or its normal metabolism. In this study, we sought to investigate MRP influence on issues related to Ca bioavailability in vitro and in vivo. Equimolar mixtures of glucose-lysine (GL) and glucose-methionine (GM) (40% moisture) were heated at 150º C for 90 minutes (samples GL90 and GM90, respectively). In vitro solubility was measured by additioning each samples to a 3.75 mM Ca solution at intestinal pH and ionic strength; after shaking and centrifugation, soluble and insoluble calcium was determined. Three percent of GL90 and GM90 were individually added to the AIN93-G diet to obtain D-GL90 and D-GM90 diets. Three Wistar rats groups were fed for 21 days with both diets and with AIN93-G as control, carrying out calcium balance during last week and extirpating various organs after sacrifice. GM90 did not affect calcium solubility; GL90 reduced it slightly, remaining in both cases more than 94% soluble. D-GL90 and D-GM90 did not modify calcium bioavailability, with as effective usage as with the control diet (57.6 ± 1.3%, 57.8 ± 2.3% and 63.9 ± 2.6% in control diet, D-GL90 and D-GM90, respectively). MRP intake produced, however, metabolic changes that decreased bone calcium, accumulating compensatorily in other organs

Calentamiento de mezclas glucosa-metionina y disponibilidad del hierro: ensayos en células Caco-2

Resumen del trabajo presentado al I Congreso Nacional de Ciencia y Tecnología de los Alimentos, celebrado en Granada los días 30, 31 de mayo y 1 de junio de 2001.La deficiencia nutricional de hierro puede deberse no sólo a una ingesta disminuida, sino también a una baja disponibilidad en la dieta. Factores decisivos para la absorción del micronutriente son la forma del elemento en el lumen intestinal y su captación por el enterocito. Los productos de la reacción de Maillard (PRM), formados durante el almacenamiento y procesado de los alimentos, son capaces de unirse al hierro formando complejos solubles e insolubles, que pueden afectar su disponibilidad. Las muestras se prepararon calentando mezclas equimoleculares de Glucosa-Metionina a 150°C durante 30 (GM30), 60 (GM60) y 90 (GM90) min. La intensidad del pardeamiento se midió espectrofotometricamente. Para cuantificar los cambios en la solubilidad, las muestras se adicionaron a soluciones de hierro, que fueron agitadas y centrifugadas. Para los estudios de captación y transporte de hierro, monocapas de células Caco-2 sembradas en placas bicamerales fueron expuestas durante 4h a soluciones 0.5mMPe, sin la muestra (DMEM) y conteniendo la muestra cruda (GM) o calentada {GM30 y GM60). El hierro en todas las muestras se midió por EAA. La cantidad de hierro precipitado aumentó con la duración del tratamiento térmico de las muestras (GM90>GM60>GM30). La captación del hierro soluble en las células Caco-2 disminuyó en presencia de las muestras, aunque sólo alcanzo significación estadística cuando las muestras habían sido previamente calentadas, descendiendo casi un 48% y un 64% con GM30 y GM60 respectivamente. Sin embargo, el porcentaje de hierro que atravesó la monocapa de células no se afectó por las distintas muestras ensayadas. Se puede concluir que los PRM formados durante el calentamiento de la mezcla glucosa-metionina afectan negativamente a la disponibilidad del hierro presente, aumentando su precipitación y disminuyendo la captación por el enterocito.Peer reviewe

Performance and carcass characteristics of immunocastrated and surgically castrated Iberian pigs fed diets of different protein concentration. Preliminary results

Immunocastration has proved to be an effective strategy to prevent sexual development and boar taint in pigs. Previous results indicate that immunocastrated (IC) pigs exhibit better performance than surgically castrated (SC) pigs. In addition to animal welfare benefits, this fact could be of interest for Iberian pigs, as their growth capacity rapidly diminishes as animal ages. The purpose of this study was to examine the effects of immunocastration on Iberian pig performance, protein utilization, and carcass traits under different dietary protein concentrations. Pure Iberian pigs (n=27) were used as follows: 3 sexes (IC males, IC females, SC males); 3 isoenergetic diets (160, 140 and 120 g CP/kg DM); 3 pigs/group. Pigs were vaccinated against Gonadotropin Releasing Hormone at 4.3 months (40 kg) and 6 months (70-80 kg) of age. Experimental diets were offered to individually-housed pigs from 40 to 100 kg BW. Digestibility and N-balance assays were performed at 50 and 90 kg BW, respectively. Pigs were slaughtered at 100 kg BW. Preliminary results indicate greater growth rate for IC males (803 vs 706 and 696 g/d, for IC males, SC males and IC females, respectively; P < 0.001). Feed efficiency (G:F) was greater for IC males (0.289 vs 0.260 and 0.263; P < 0.01). Moreover, IC males exhibited increased carcass length and greater relative weights for most lean cuts, but they also had smaller carcass yield and belly proportions than the rest of groups. No relevant differences related to dietary treatments were detected. Further research would help to elucidate possible effects of immunocastration on Iberian pig lean growt