Multispecies solid-state fermentation (MSSF), a natural fermentation process driven by reproducible microbiota, is an important technique to produce traditional fermented foods. Flavours, skeleton of fermented foods, was mostly produced by microbiota in food ecosystem. However, the association between microbiota and flavours and flavour-producing core microbiota are still poorly understood. Her...

Three experiments examined the effect of sucrose consumption in a novel context on the conditioning of an aversion to that context. In Experiment 1, rats were injected with LiCl after drinking either sucrose (Group SUC-LI) or water (Group WAT-LI) in a novel context (context 2). An unpoisoned control group consumed water in context 2 and was injected with isotonic saline solution (Group WAT-SAL)...

BACKGROUND The presence of lead (Pb) ammunition residues in game meat has been widely documented, yet little information exists regarding the bioaccessibility of this Pb contamination. We study how cooking treatment (recipe) can affect Pb bioaccessibility in meat of animals hunted with Pb ammunition. METHODOLOGY/PRINCIPAL FINDINGS We used an in vitro gastrointestinal simulation to study bioac...

Dentin hypersensitivity is a common painful condition observed in clinics. Dietary habits have been much associated with its development and persistence during and following periodontal treatment. The aim of this in vitro study was to evaluate the influence of vinegars on the removal of smear layer and exposure of dentinal tubules. Extracted human teeth were submitted to manual scaling with Gra...

The effects of disulfiram, its metabolite diethyldithiocarbamate and dithiodipyridine on alcohol metabolism of equine hepatic alcohol dehydrogenase (EC.1.1.1.1.) have been investigated. They were found to form enzyme-NAD(+)-inhibitor complexes which were competitive inhibitors of alcohol metabolism with dissociation constants (KEO,I) at pH 7.0 of 50 microM, 1.3 mM, and 260 microM, respectively....

In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion black onion. When were in alcohol for 8 days, content both (OV) (BV) increased, whereas their sugar decreased. The was higher OV than that BV. acetic acid 20 pH BV decreased, total acidity increased. After fermentation, main free sugars fructose glucose, they OV. major or...

Objective: This in vitro study evaluated the efficiency of EDTA, apple vinegar and SmearClear, with and without ultrasonic activation, on smear layer removal. Methods: Seventy extracted canines were randomly divided into eight groups and prepared by using ProTaper instruments. The final irrigation regimens used were: Group 1 (control) (SAL) and Group 2 (control) (SALUS): saline for 3 minutes wi...

OBJECTIVE The aim of this study was to evaluate alternative methods for the disinfection of denture-based materials. MATERIAL AND METHODS Two different denture-based materials were included in the study. Before microbial test, the surface roughness of the acrylic resins was evaluated. Then, the specimens were divided into 8 experimental groups (n = 10), according to microorganism considered a...