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At least 235 records · Page 13Linked to original sources
PubMed1990

[Clinical studies on crevicular fluid of abutment tooth. 3. Effect of tannin-fluoride preparation on gingival health].

It was examined, in this study, whether the tannin-fluoride preparation (HY preparation), which might have a caries reductive, plaque inhibiting and astringent action, could reduce the incidence of gingival inflammation around abutment teeth for removable partial dentures. Zinc oxide eugenol cement mixed with HY preparation filled in the cavity prepared in the resin base facing the abutment tooth. Crevicular fluid (Periotron unit: GCF), gingival index (GI), plaque index (PII), probing depth and caries activity around the abutment tooth were measured during 12 months. The following results were obtained: 1. GCF decreased at 1 month later and showed low values at 2, 3, 6 and 12 months. 2. The percentage of low GI value showed an increasing tendency during the experimental period. 3. There was slight variation in PII and probing depth during the experimental period. 4. Caries activity showed a decreasing tendency. These results indicate that the tannin-fluoride preparation reduces not only caries activity but also gingival inflammation around abutment tooth.

Dental Abutments↗
PubMed2003

EMG activities of facial and chewing muscles of human adults in response to taste stimuli.

To evaluate facial expression patterns induced by different taste stimuli, electromyograms (EMG) of the facial and chewing muscles of 12 healthy university students, aged 20 to 23 years, were analyzed. Sucrose (sweet), NaCl (salty), citric acid (sour), quinine-HCl (bitter), monosodium glutamate (MSG; umami), homogentisic acid (harsh), tannic acid (astringent), and capsaicine (pungent) were the taste stimuli used. Rating scale tests were made to assess the hedonics (pleasantness) of the taste stimuli. EMG responses of the corrugator supercilii, venter frontalis, orbicularis oculi, depressor anguli, and digastricus muscles to capsaicine, tannic, acid, and citric acid showed larger amplitudes than to NaCl, MSG, homogentisic acid, and sucrose. Increases in EMG responses for most facial and chewing muscles for the taste solutions had significant negative correlations to the solutions' hedonic scale values. Most facial and chewing muscles of adult humans therefore showed greater responses to disliked than to preferred or less preferred tastes.

Adult↗
PubMed2006

Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat.

This study evaluated the combined effects of dietary CLA and supplemental fat (SF) source on organoleptic characteristics of bacon and pork loin samples in lean-genotype gilts (n = 144). Gilts (49.3 kg of BW) were randomly assigned to a 3 x 2 factorial design, consisting of SF [0% SF, 4% yellow grease (YG), or 4% tallow] and linoleic acid (LA; 1% corn oil or 1% CLA). Animals were slaughtered (113 kg) after a feeding period of 47 d. A trained sensory panel (n = 6 members) developed a flavor profile on commercially cured bacon samples (12 descriptors) and center-cut, boneless, pork loin chops (18 descriptors, using a 14-point, universal intensity scale). Bacon samples from pigs fed 4% SF were considered to have a sweeter flavor (4.07 +/- 0.07) than those fed 0% SF (3.89 +/- 0.07; P < 0.04). The intensity of salty flavor was greater in bacon samples from pigs fed LA (6.18 +/- 0.09) compared with those fed CLA (5.86 +/- 0.10; P < 0.04). The intensity of salty aftertaste of bacon was greater when LA was combined with YG (5.21 +/- 0.14; P < 0.07) or tallow (5.44 +/- 0.14; P < 0.01) than for LA alone (4.85 +/- 0.14, but SF combined with CLA was not different from CLA alone (fat x LA; P < 0.02). Sour flavor intensity tended to be lower in loin samples from pigs fed CLA than for those fed LA (1.60 vs. 1.73 +/- 0.06; P < 0.09). Samples from animals fed 4% tallow tended to have lower (P < 0.09) notes of astringent aftertaste (1.42 +/- 0.08) compared with those fed 0% SF (1.62 +/- 0.09) or 4% YG (1.66 +/- 0.09). Overall, the flavor differences for bacon and loin samples were minimal, with most means differing by 1 point or less on the 14-point intensity scale. The sensory panel results indicate consumer acceptance of bacon and pork products from pigs fed CLA will not likely differ from commodity pork products.

Animal Feed↗
PubMed2005

Characterization of dried whey protein concentrate and isolate flavor.

The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis. Duplicate samples with internal standards were extracted with diethyl ether. Extracts were then distilled to remove nonvolatile material using high vacuum distillation. Volatile extracts were analyzed using gas chromatography/olfactometry with post peak intensity analysis and aroma extract dilution analysis. Compounds were identified by comparison of retention indices, odor properties, and gas chromatography/mass spectrometry against reference standards. Whey proteins exhibited sweet aromatic, cardboard/wet paper, animal/wet dog, soapy, brothy, cucumber, and cooked/milky flavors, along with the basic taste bitter, and the feeling factor astringency. Key volatile flavor compounds in WPC 80 and WPI were butanoic acid (cheesy), 2-acetyl-1-pyrroline (popcorn), 2-methyl-3-furanthiol (brothy/burnt), 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (maple/spicy), 2-nonenal (fatty/old books), (E,Z)-2,6-nonadienal (cucumber), and (E,Z)-2,4-decadienal (fatty/oxidized). This baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in whey enhanced products.

Alcohols↗
PubMed2005

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.

Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors increased over time. Sensory effects were more apparent in white milks than in chocolate varieties. These studies suggest that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life.

Animals↗
PubMed2006

Sensory evaluation of whey and sweet cream buttermilk.

The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey buttermilk results from processing whey cream into butter. The products were evaluated as fresh liquid buttermilk obtained directly from the butter churn, and as reconstituted buttermilk or whey buttermilk powders. Sweet cream buttermilk and WBM were produced either at the Dairy Products Technology Center (experimental samples, n = 2) or provided by the industry (n = 2 from 2 different commercial sources). Nine panelists were trained for twenty-four 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Results indicated that WBM had similar sensory characteristics as regular CBM; however, there was a marked color difference between them. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, WBM was significantly more yellow, more sour, and more astringent than the CBM samples, and it had more cardboard flavor than the commercially produced CBM. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, some buttermilk types had more cardboard aroma and flavor in their powdered form than in liquid form. Most attributes showed no significant differences across replicates, indicating consistency of rating. Principal component analysis showed that attributes were separated on the 2 principal components based on production site and processing form (fresh vs. reconstituted).

Adult↗
PubMed1992

Manufacture of nonfat yogurt from a high milk protein powder.

Nonfat yogurts were manufactured from skim milk fortified with a new high milk protein powder. The powder, containing approximately 84% milk protein, was added to skim milk to obtain 5.2 to 11.3% total protein, 11.1 to 15% total solids, and 1.6 to 7.9% lactose in the yogurt mix. Mixes were homogenized, pasteurized at 90 degrees C for 10 min, and fermented with a yogurt culture at 42 degrees C to pH 4.6. Controls were made from the same skim milk fortified with NDM to approximately 14% total solids. Yogurts made with the protein powder and containing 5.6% protein were similar in firmness to the control and had good flavor when fresh and after 2 wk of storage. Yogurts with more than 5.6% protein were too firm and had an astringent flavor. Acetaldehyde content of all yogurts was comparable with that of the control, and fat content ranged from .18 to .33%. As the protein content of yogurts increased, the porosity of yogurts, as seen by scanning electron microscopy, decreased. Good quality nonfat yogurts can be produced by supplementing skim milk with a high milk protein powder up to 5.6% protein. The added protein assists in providing a firm body and minimal whey separation without the use of stabilizers.

Animals↗
PubMed1997

Cosmetic use of alpha-hydroxy acids.

Frequent and daily use of cosmetic and skin-care products that contain alpha-hydroxy acids (AHAs) moisturizes the skin and produces smoother, less-wrinkled skin surfaces. The cosmetic products developed as astringents and exfoliants diminish skin scales and remove excess skin oil. New studies suggest that photodamaged skin improves with AHA treatment.

Beauty Culture↗
PubMed1999

[Toxic megacolon presenting as Crohn's disease].

We introduce a young patient, without history of inflammatory bowel disease (I.B.D.) who started with an acute gastroenteritis, which in the following days progressed to a toxic megacolon. The patient had come to hospital with nausea, vomiting, fever and liquid, explosive diarrhoea without pathologic products. There was no clinical remission with astringent diet, hydroelectrolitic reposition and antidiarrheic opiates. The patient was admitted in hospital when he had blood in the diarrhoea. This progressed to a toxic megacolon in three days and the patient had to be operated on urgently. The surgeons found perforations in the colon and the pathologists diagnosed Crohn disease. Even without previous E.B.D. history we reached the diagnosis from the clinical and analytical data and the plain abdominal radiology. It was impossible to confirm the diagnosis with a colonoscopy because of the high risk of perforation. In cases like this, early surgery may save the life of the patient.

Adult↗
PubMed1998

[Treatment of hemorrhoid of III, IV stage by four steps injection of xiaozhiling].

OBJECTIVE: To find a new method of non-operation treatment of hemorrhoid in III, IV stage. METHODS: Based on the principle "sore herbs can astringent and the puckery can control prolapse" and precious experience in treating hemorrhoid, four step injections of Xiaozhiling (XZL, preparation made from gallnut and alum chiefly) were injected into the branches of rectal superior artery, the submucosa, the mucous lamina propria and the sinusoid veins, to cause sclerosis and atrophy of hemorrhoid by obliterating branches of rectal superior artery. RESULTS: 21,361 cases were treated from 1987 to 1996. Among them 21,148 (99.00%) were cured, 203 (0.95%) improved and 10 (0.05%) ineffective and for whom surgical operation was used. Of the 620 cases who were followed up for 3 years, only 6 cases (0.97%) relapsed. CONCLUSION: This method is a relative ideal non-operative approach in the treatment of hemorrhoid of stage III and IV.

Adult↗
PubMed2000

[Description, distribution, anatomy, chemical composition and uses of Mimosa tenuiflora(Fabaceae-Mimosoideae) in Mexico].

Because of some catastrophic events which occurred in Mexico during the 1980 decade, the utilization of "tepescohuite" bark against skin wounds and burns was popularized. The media manipulated the lack of available information about its medical properties and gave erroneous information to the society propagating a lot of myths. Therefore, the aim of this paper is to determine its taxonomic identity and to study the distribution, bark and wood anatomy of this species, and to determine its actual and historic uses, and the compilation of the information about bark pharmacology and toxicity. Its taxonomic identity is established as Mimosa tenuiflora (Willd.) Poir. (Fabaceae-Mimosoideae). It blooms and fructifies from November to June, occurring in Mexico (the states of Oaxaca and Chiapas), Guatemala, Honduras, El Salvador, Nicaragua, Panama, Colombia, Venezuela and Brazil, at altitudes of 0-1110 (-1520) m. In Mexico, it is found in dry forests, thorny thickets, Pinus and Pinus-Quercus forests, and in M. tenuiflora pure thickets, along roads and in resting or abandoned culture lands. This species has an aggregate distribution in the forests and a uniform one in the thickets. It presents a mean density of 9 individuals per m2, with 0.45 of frequency per quadrat and 1.69 m2 of mean coverture, and it has a wide range of tolerance to climatic and edaphic factors, confirming their invasive character. Regionally, the wood is used as fuel and fence construction, and against skin wounds and burns (bark tea, powder and/or ointment), and diverse products, such as shampoos, creams, capsules, soaps, etc., are commercialized. The bark is wrinkled, reddish-brown to grey, fibrous texture, 0.5-1.5 mm thick, resinous and with an astringent odor and flavor, and with a great quantity of tannins. The wood presents extremely short vessel elements, with alternate areolate punctuations, and simple perforated plates, vasicentric axial parenchima, confluent stripes, uniseriated rays, extremely short, fine and very short libriform fibres. The bark contains tannins, saponins, an alkaloide fraction, lipids, phytosterols, glucosides, xylose, rhamnose, arabinose, lupeol, methoxychalcones, and kukulkanins.

Mexico↗
PubMed2000

Sozodont powder dentifrice and Mrs. Winslow's Soothing Syrup: dental nostrums.

The Great Patent Medicine Era (1865-1907) was the golden age of secret remedies--quack, non-prescription medicinal products, sold over-the-counter. Making outrageous and unsubstantiated claims, the makers of dental nostrums purported to effectively treat stained teeth, bad breath, diseased gums, toothache and teething discomfort. No proof was required to substantiate the safety and effectiveness of these concoctions. Advertisements for patent medicines were widespread, appearing in newspapers, almanacs, magazines, trade cards and multiple other media forms. Many dental patent medicines contained acids, abrasive substances, alcohol and/or narcotics, such as heroin, cocaine and morphine. Sozodont Tooth Powder, the most widely promoted and successful dentifrice of this era, claimed to "harden and invigorate the gums, purify and perfume the breath and beautify and preserve the teeth from youth to old age." Early dental researchers found that this remedy contained harsh ingredients (such as acid, sharp abrasives and astringents) which could destroy tooth substance. Mrs. Winslow's Soothing Syrup, an extremely popular dental nostrum, was intended to quiet a fretful child during the teething process. However, it contained generous levels of alcohol and morphine sulfate which could cause coma, addiction or death in an infant. Although somewhat chemically altered, these two products were eventually removed from the market in the 1930s.

Analgesics, Opioid↗
PubMed2002

[Hexetidine--an oral antiseptic].

Hexetidine is very safe oral antiseptic with broad antibacterial and antifungal activity in vivo and in vitro. It has local-anesthetics, astringent and deodorant activity. Also, it has very strong antiplac effects. Resistention of microorganisms on hexetidine is short and transient. These characteristics give important therapeutic role in treatment of oral infections.

Anti-Infective Agents, Local↗
PubMed1997

[A new medicinal plant Pterocapus indicus].

It has been 70 years since Ptercapus indicus Willd. was introduced into China. The red sap from its incision of the bark becomes a kind of red crystal after some hours of exposure to air, which is used as an astringent and against other diseases. Its physicochemical properties, elements and amino acids have been analysed. The structural analysis shows that the crystal is a macromolecular compound of tannic condensation and glucoside.

Drugs, Chinese Herbal↗
PubMedDate not supplied

Should potassium permanganate be used in wound care?

Potassium permanganate is a mild antiseptic with astringent properties. It is used in dermatology to treat weeping skin conditions. Potassium permanganate tablets are commonly used in clinical practice. The 400 mg (1:1,000) tablets are diluted in four litres of water to give a dilution of 1:10,000 (0.01%) (British Medical Association and Royal Pharmaceutical Society of Great Britain, 2003).

Administration, Topical↗
PubMedDate not supplied

[The quality assessment of a product with adhesive properties for complete dental prostheses].

A formula of dental adhesive using as an agent responsible for this activity an indigenous product, C.M.C.Na 1080, gelified with preservative solution with added astringent agents was elaborated. The possible interaction between the constituents during preservation and the product qualities by determining the pH, extensibility index, sliding limit tension, antimicrobial activity and certain clinical aspects were evaluated.

Adhesives↗
PubMed2003

[Home treatment of venous thrombosis. "For and against"].

The ambulatory treatment of venous thromboses is made possible since the avenement of the low molecular weight heparins, which ensures an efficacy and a safety, comparable with the infractioned heparins, with less side effects and hemorrhagic complications. The simplicity of the therapeutic diagram with the low molecular weight heparin, the biological monitoring less astringent as well as the reduction of the cost of the treatment constitute solid arguments in favour of this therapeutic modality. The essential condition for such attitude remains the respect of the indications and of counter indications.

Cost Control↗
PubMed2004

[Application of plant polyphenols in environmental protection and agricultural production].

Plant polyphenols, the secondary metabolites in plant, contain many phenol-hydroxyl groups. They can bind with protein, alkaloids and polysaccharides, and consequently, exhibit an astringent property. Plant polyphenols can also bind with metal ions to form polyphenol-metal complexes, which are probably soluble or precipitated, depending on the type of plant polyphenols. Up to now, about 600 plant polyphenols have been found. Plant polyphenols can be applied widely in environmental pollution control and agriculture production.

Crops, Agricultural↗