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Littérature scientifique sur le sujet « In vitro oral tribology »

Auteur : Grafiati

Publié le 21 décembre 2024

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Articles de revues sur le sujet "In vitro oral tribology"

Wang, Qi, Yang Zhu et Jianshe Chen. « Development of a simulated tongue substrate for in vitro soft “oral” tribology study ». Food Hydrocolloids 120 (novembre 2021) : 106991. http://dx.doi.org/10.1016/j.foodhyd.2021.106991.

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Desai, Neel, Marc Masen, Philippa Cann, Ben Hanson, Catherine Tuleu et Mine Orlu. « Modernising Orodispersible Film Characterisation to Improve Palatability and Acceptability Using a Toolbox of Techniques ». Pharmaceutics 14, n^o 4 (29 mars 2022) : 732. http://dx.doi.org/10.3390/pharmaceutics14040732.

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Orodispersible films (ODFs) have been widely used in paediatric, geriatric and dysphagic patients due to ease of administration and precise and flexible dose adjustments. ODF fabrication has seen significant advancements with the move towards more technologically advanced production methods. The acceptability of ODFs is dependent upon film composition and process of formation, which affects disintegration, taste, texture and mouthfeel. There is currently a lack of testing to accurately assess ODFs for these important acceptability sensory perceptions. This study produced four ODFs formed of polyvinyl alcohol and sodium carboxymethylcellulose using 3D printing. These were assessed using three in vitro methods: Petri dish and oral cavity model (OCM) methods for disintegration and bio-tribology for disintegration and oral perception. Increasing polymer molecular weight (MW) exponentially increased disintegration time in the Petri dish and OCM methods. Higher MW films adhered to the OCM upper palate. Bio-tribology analysis showed that films of higher MW disintegrated quickest and had lower coefficient of friction, perhaps demonstrating good oral perception but also stickiness, with higher viscosity. These techniques, part of a toolbox, may enable formulators to design, test and reformulate ODFs that both disintegrate rapidly and may be better perceived when consumed, improving overall treatment acceptability.

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Zhou, Z. R., et J. Zheng. « Oral tribology ». Proceedings of the Institution of Mechanical Engineers, Part J : Journal of Engineering Tribology 220, n^o 8 (août 2006) : 739–54. http://dx.doi.org/10.1243/13506501jet145.

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van Stee, Marie-Anne, Els de Hoog et Fred van de Velde. « Oral Parameters Affecting Ex-vivo Tribology ». Biotribology 11 (septembre 2017) : 84–91. http://dx.doi.org/10.1016/j.biotri.2017.05.001.

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Sarkar, Anwesha, Siavash Soltanahmadi, Jianshe Chen et Jason R. Stokes. « Oral tribology : Providing insight into oral processing of food colloids ». Food Hydrocolloids 117 (août 2021) : 106635. http://dx.doi.org/10.1016/j.foodhyd.2021.106635.

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Hanganu, Stela Carmen, Lucian Constantin Hanganu, Georgiana Macovei, Georgeta Lidia Potop, Stefan Grigoras, Florin Tudose Sandu-Ville et Adina Oana Armencia. « Researches on Structural Factor Involvement in Oral Tribology ». Key Engineering Materials 660 (août 2015) : 161–64. http://dx.doi.org/10.4028/www.scientific.net/kem.660.161.

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This study is focused on two ceramic materials, D.SING (Ivoclar) and VM13 (emphasis the VITA TN), frequently used in restorative dentistry practice and it comes to complete a full set of results obtained by the authors over several years of research on oral tribology with main influence on oral health. In this way there are involved more specific structural aspects of dental restorative ceramic materials quality as is shown in [1].

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Alam, Md Shahinoor. « Tribology in recent biomedical engineering : a review ». Material Science & ; Engineering International Journal 5, n^o 4 (14 juillet 2021) : 103–9. http://dx.doi.org/10.15406/mseij.2021.05.00165.

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Generally, tribology includes three key topics: friction, wear, and lubrication. As humanity progresses, tribology continues to make vital contributions in addressing the demands for advanced technological developments, resulting in increasing machine durability and improving the quality of life. At the point when organic systems particularly human joints for example knees, hips, and so forth which constantly move concerning each other, tribology moves toward becoming bio-tribology. Various essential bio-tribological testing phenomena can significantly influence the result of wear for the implant design and material selection. The study also found the different types of frictional losses in bio-tribology and prevention of these losses. The application of tribology in dentistry is also a growing and rapidly expanding field. In restorative dentistry, metals and alloys and ceramics and composites are generally applied to restorations and implants. The complex inter-oral environment and biomechanics, make the wear processes of artificial dental materials are very complicated and normally include abrasion, attrition, corrosion, fretting wear, and fatigue. These processes occur in various combinations to cause surface loss of materials in the mouth. Intensive research has been conducted to develop an understanding of bio tribology for the successful design and selection of implants and artificial dental materials. This study is carried out to improve the knowledge about bio-tribology and thereby guide the researchers to get their future research directives.

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Kew, Ben, Melvin Holmes, Markus Stieger et Anwesha Sarkar. « Oral tribology, adsorption and rheology of alternative food proteins ». Food Hydrocolloids 116 (juillet 2021) : 106636. http://dx.doi.org/10.1016/j.foodhyd.2021.106636.

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Sarkar, Anwesha, et Emma M. Krop. « Marrying oral tribology to sensory perception : a systematic review ». Current Opinion in Food Science 27 (juin 2019) : 64–73. http://dx.doi.org/10.1016/j.cofs.2019.05.007.

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Upadhyay, Rutuja, Natalia Brossard et Jianshe Chen. « Mechanisms underlying astringency : introduction to an oral tribology approach ». Journal of Physics D : Applied Physics 49, n^o 10 (8 février 2016) : 104003. http://dx.doi.org/10.1088/0022-3727/49/10/104003.

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Thèses sur le sujet "In vitro oral tribology"

Ammam, Ianis. « Études et caractérisations tribologiques des mécanismes biophysiques de la lubrification orale ». Electronic Thesis or Diss., Ecully, Ecole centrale de Lyon, 2024. http://www.theses.fr/2024ECDL0042.

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L’étude de la lubrification orale devient une problématique actuelle pour l’industrie agroalimentaire. Les analyses quantitatives permettent de comprendre et d’anticiper des mécanismes physiologiques, tels que la prédiction des phénomènes d’astringence des produits alimentaires. L’astringence se manifeste par une diminution de la lubrification de la muqueuse orale après la consommation de produits d’origine végétale. Cependant, les recherches actuelles sur la lubrification orale s’appuient sur des matériaux synthétiques qui représentent mal les tissus buccaux. Elles négligent les interactions entre les protéines salivaires sécrétées et les protéines transmembranaires, limitant ainsi la compréhension des mécanismes de lubrification.Cette thèse s’inscrit dans le projet MACARON qui vise à étudier le rôle de la muqueuse orale dans la perception sensorielle. Des modèles in vitro de muqueuse orale qui expriment la protéine transmembranaire MUC1 ont été développés pour simuler les interactions fondamentales entre MUC1 et les protéines salivaires. Ces interactions sont responsables de la lubrification et de l’hydratation des tissus. Par ailleurs, un tribomètre a été conçu pour effectuer des tests tribologiques in vitro sur ces modèles d’épithélium afin de suivre leur état de lubrification.Cette thèse se concentre ainsi sur l’étude des mécanismes moléculaires de la lubrification orale à travers une approche tribologique in vitro, en utilisant des paramètres physiques macro et micrométriques. Ce manuscrit propose en premier lieu une étude sur le rôle crucial de la mucine MUC1 et de sa structure dans la lubrification orale. La présence de MUC1 améliore la lubrification grâce à une meilleure rétention des protéines salivaires à la surface cellulaire. Ensuite, le manuscrit présente une exploration des mécanismes moléculaires de l’astringence. Les essais tribologiques in vitro en présence de composés astringents montrent que ces substances forment des agrégations à la surface épithéliale qui diminuent la lubrification orale. Parallèlement, nos travaux montrent que des mécanismes de protection, notamment la dissociation de MUC1 et l’interaction des protéines riches en proline avec les tanins, atténuent ces effets néfastes sur la lubrification.À travers une étude complémentaire, des corrélations entre la perception sensorielle et nos propriétés physiques mesurées sont établies, démontrant la capacité de notre méthodologie à classer des individus selon leur sensibilité à l’astringence. Enfin, la dernière étude présente le développement d’un nouveau modèle de muqueuse orale visant à reproduire les propriétés mécaniques et physico-chimiques de la muqueuse in vivo.Cette thèse propose une méthodologie innovante pour l’étude de la lubrification orale, en particulier en s’intéressant à des mécanismes responsables de la sensation d’astringence grâce à l’utilisation de modèles de muqueuse toujours plus proches des tissus oraux physiologiques
The study of oral lubrication has become a current concern for the food industry. Quantitative analyses allow for understanding and anticipating physiological mechanisms, such as predicting astringency phenomena in food products. Astringency is characterized by a decrease in oral mucosa lubrication following the consumption of plant-based products. However, current research on oral lubrication relies on synthetic materials that poorly represent oral tissues, neglecting interactions between secreted salivary proteins and transmembrane proteins, thus limiting the understanding of lubrication mechanisms. This thesis is part of the MACARON project, which aims to investigate the role of oral mucosa in sensory perception. In vitro models of oral mucosa expressing the transmembrane protein MUC1 have been developed to simulate fundamental interactions between MUC1 and salivary proteins responsible for tissue lubrication and hydration. Additionally, a tribometer has been designed to perform in vitro tribological tests on these epithelial models to monitor their lubrication state. Thus, this thesis focuses on studying the molecular mechanisms of oral lubrication through an in vitro tribological approach, using macro- and micrometric physical parameters. Firstly, this manuscript provides a study on the crucial role of MUC1 mucin and its structure in oral lubrication. The presence of MUC1 enhances lubrication by improving the retention of salivary proteins on the cell surface. Secondly, the manuscript explores molecular mechanisms of astringency. In vitro tribological tests in the presence of astringent compounds show that these substances form aggregations on the epithelial surface, reducing oral lubrication. Concurrently, our work demonstrates protective mechanisms, including the dissociation of MUC1 and the interaction of proline-rich proteins with tannins, mitigating these adverse effects on lubrication. Through additional study, correlations between sensory perception and our measured physical properties are established, demonstrating the ability of our methodology to classify individuals based on their sensitivity to astringency. Finally, the last study presents the development of a new oral mucosa model aiming to reproduce mechanical and physicochemical properties of in vivo mucosa. This thesis proposes an innovative methodology for studying oral lubrication, particularly focusing on mechanisms responsible for astringency sensation through the use of mucosa models increasingly closer to physiological oral tissues

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Morell, Esteve Pere. « Diseño de alimentos lácteos con capacidad saciante. Relación entre estructura, procesamiento oral y percepción ». Doctoral thesis, Universitat Politècnica de València, 2017. http://hdl.handle.net/10251/89093.

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This thesis studies how to increase the expected satiating ability in dairy products analyzing the effect of the incorporation of certain ingredients. The study of food reformulation with high expected satiating ability contributes to moderate size meal choice and to regulate food intake. In this thesis, two factors influencing the satiating ability perception of semi-solid foods have been mainly studied: a) the increase in oral processing time that produces prolonged orosensory signals, and b) the increase in protein content. The increase in oral processing time is produced by, for example, higher consistencies, mouth-coating or creaminess sensations. These features can be modified by the addition of hydrocolloids. Native starch, modified starch, ¿-carrageenan and guar gum were added to increase the viscosity and consistency of milkshakes. Rheological characterization of the products revealed very different behavior patterns depending on the type of hydrocolloid. The addition of saliva in the studies showed modified sensory perceptions, so its inclusion is desirable and more realistic. The addition of hydroxypropyl methylcellulose (HPMC) and the effect of milk solids and cream in milk-based desserts was also studied. In addition to HPMC dominant effect on the temporality of perceptions, the presence of fat globules or milk solids modulated such perceptions. Yogurt was selected to increase protein content, adding twice the original amount of protein from different milk fractions, and starch. Yogurt with milk powder addition was the most accepted sample and it was closer to the 'ideal' characteristics of a satiating yogurt according to consumers, with a series of sensory attributes that contribute to the feeling of expected satiety. On the other hand, in vitro oral digestion showed that physically modified starch granules remain unchanged after the attack of ¿-amylase, and would be responsible for its consistency and creaminess. In addition, it was found that the sensation of astringency was undesirable; tribological studies allowed to interpret yogurt sensory characteristics. The lubricity of some samples did not reflect the difference in astringency between samples indicating that this was not a purely tactile perception caused by an increase in friction. The addition of physically modified starch significantly reduced friction coefficients values due to soluble starch polymers and starch granules preservation. All the strategies allowed to gain understanding on how to reformulate food increasing its satiating ability perception. Such strategies could be extrapolated to other food categories, what broadens the scope of the results obtained in this thesis.
La presente tesis estudia cómo aumentar las expectativas de la capacidad saciante en productos lácteos analizando el efecto de la incorporación de determinados ingredientes. El estudio de la reformulación de alimentos con alta expectativa sobre su capacidad saciante contribuye a moderar la elección de las raciones de alimentos y a regular la ingesta. En la presente tesis se han estudiado principalmente dos de los factores que más influyen en la percepción de capacidad saciante de alimentos semisólidos: a) el aumento en el tiempo de procesado oral que produce saciedad debido a una prolongación de las señales orosensoriales, y b) el alto contenido en proteínas. El aumento del tiempo de procesado oral lo producen, por ejemplo, mayores consistencias, recubrimiento oral o sensaciones de cremosidad, que son características que se pueden modificar por adición de hidrocoloides. Se emplearon almidón nativo y modificado, goma guar y ¿-carragenato para aumentar la viscosidad y consistencia de batidos lácteos. La caracterización reológica de los productos reveló patrones de comportamiento muy diferentes dependiendo del tipo de hidrocoloide. La adición de la saliva en los estudios demostró modificar las percepciones sensoriales, por lo que su inclusión resulta recomendable y más realista. Se estudió también la adición de hidroxipropilmetilcelulosa (HPMC) y el efecto de dos componentes normales en productos lácteos (sólidos lácteos y nata). Además del efecto dominante del HPMC en la temporalidad de las percepciones, la presencia de glóbulos de grasa o sólidos de la leche modularon dichas percepciones. Para aumentar el contenido en proteína se seleccionó como alimento el yogur, al que se añadió el doble de la cantidad de proteína de distintas fracciones lácteas y almidón. El yogur con el doble de leche en polvo fue globalmente el más aceptado y más cercano a las características "ideales" según los consumidores, con una serie de atributos sensoriales que contribuyen a la sensación de saciedad esperada. Por otro lado, la digestión oral in vitro mostró que los gránulos de almidón procedentes de almidón físicamente modificado permanecen inalterados después del ataque de la ¿-amilasa de la saliva, y serían los responsables de la mayor consistencia y cremosidad. Adicionalmente, se encontró que la sensación de astringencia resultaba negativa; los estudios tribológicos permitieron interpretar las características sensoriales. Las propiedades lubricantes de algunas muestras no reflejaron la diferencia de astringencia sensorial indicando que ésta no era una percepción puramente táctil causada por un aumento en la fricción. La adición de almidón modificado físicamente redujo significativamente los valores de los coeficientes de fricción relacionados con los polímeros de almidón solubles y la conservación de gránulos en el almidón. Todas las estrategias abordadas permitieron comprender y ahondar en los conocimientos que conducen a cómo reformular un alimento para aumentar la percepción de saciedad. Dichas estrategias son extrapolables a otras categorías de alimentos lo que amplía el alcance de los resultados obtenidos en la presente tesis.
La present tesi estudia com augmentar les expectatives de la capacitat saciant en productes lactis analitzant l'efecte de la incorporació de determinats ingredients. L'estudi de la reformulació d'aliments amb alta expectativa sobre la seua capacitat saciant contribueix a moderar l'elecció de les racions d'aliments i a regular la ingesta. En la present tesi s'han estudiat principalment dos dels factors que més influeixen en la percepció de capacitat saciant d'aliments semisòlids: a) l'augment en el temps de processat oral que produeix sacietat a causa d'una prolongació dels senyals orosensorials, i b) l'alt contingut en proteïnes. L'augment del temps de processat oral el produeixen, per exemple, majors consistències, recobriment oral o sensacions de cremositat, que són característiques que es poden modificar per addició d'hidrocol·loïdes. S'emprà midó natiu i modificat, goma guar i ¿-carragenat per augmentar la viscositat i consistència de batuts lactis. La caracterització reològica dels productes revelà patrons de comportament molt diferents depenent del tipus d'hidrocol·loïde. L'addició de la saliva en els estudis demostrà modificar les percepcions sensorials, per la qual cosa la seua inclusió resulta recomanable i més realista. S'estudià també l'addició d'hidroxipropilmetilcel·lulosa (HPMC) i l'efecte de dos components normals en productes lactis (sòlids lactis i nata). A més de l'efecte dominant del HPMC en la temporalitat de les percepcions, la presència de glòbuls de greix o sòlids de la llet van modular les citades percepcions. Per augmentar el contingut en proteïna es va seleccionar com a aliment el iogurt, a què s'afegí el doble de la quantitat de proteïna de diverses fraccions làcties i midó. El iogurt amb el doble de llet en pols fou globalment el més acceptat i més pròxim a les característiques "ideals" segons els consumidors, amb una sèrie d'atributs sensorials que contribueixen a la sensació de sacietat esperada. D'altra banda, la digestió oral in vitro mostrà que els grànuls de midó procedents de midó físicament modificat romanen inalterats després de l'atac de l'¿-amilasa de la saliva, i serien els responsables de la major consistència i cremositat. Addicionalment, es trobà que la sensació d'astringència resultava negativa; els estudis tribològics permeteren interpretar les característiques sensorials. Les propietats lubricants d'algunes mostres no reflectiren la diferència d'astringència sensorial indicant que esta no era una percepció purament tàctil causada per un augment en la fricció. L'addició de midó modificat físicament reduí significativament els valors dels coeficients de fricció relacionats amb els polímers de midó solubles i la conservació de grànuls en el midó. Totes les estratègies abordades permeteren comprendre i aprofundir en els coneixements que condueixen a com reformular un aliment per augmentar la percepció de sacietat. Les citades estratègies són extrapolables a altres categories d'aliments, cosa que amplia l'abast dels resultats obtinguts en la present tesi.
Morell Esteve, P. (2017). Diseño de alimentos lácteos con capacidad saciante. Relación entre estructura, procesamiento oral y percepción [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/89093
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Madden, Stephen. « In vitro metabolism of novel progestogens ». Thesis, University of Liverpool, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314510.

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Healy, Claire Marie. « Recurrent oral ulceration : in vivo and in vitro studies ». Thesis, Queen Mary, University of London, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250670.

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Anil, Sukumaran. « In vitro studies on candida, antimycotics and oral defences ». Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B2663448X.

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Elliott, D. R. « Canine oral biofilms : cultural, molecular, and in vitro studies ». Thesis, University College London (University of London), 2006. http://discovery.ucl.ac.uk/1444703/.

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The canine oral microbiota is poorly understood compared to that of humans. The aim of this work was to improve understanding of the canine oral microbiota. This was achieved by surveying the canine oral microbiota, determining coaggregation interactions between its members, and developing a laboratory microcosm. Bacteria were isolated from the dental plaque and saliva of dogs, and isolates were identified by comparative 16S rRNA gene sequencing. From 339 isolates, 84 phylotypes belonging to 37 genera were identified. Approximately half were identified to species level, and 28 % of these were also members of the human oral microbiota. Thirty eight phylotypes were tentatively identified as candidate new species. The genera most frequently isolated from saliva were Actinomyces, Streptococcus, and Granulicatella. Porphyromonas, Actinomyces, and Neisseria were most frequently isolated from plaque. On average, sequences from this study differed by almost 7 % in the 16S rRNA gene compared to similar organisms from humans. Targeted PCR was used to detect culture resistant bacteria from canine plaque. Successful amplification indicated that Spirochaetes and candidate division TM7 bacteria were present, however the identities of the originating organisms were not determined. The entire cultivable plaque microbiota from a single dog was assessed for coaggregation reactions. Eight (6.7 %) unique interactions were detected from 120 crosses, indicating that the prevalence of coaggregation is similar in the canine and human oral microbiotas. Genera common to both hosts generally exhibited similar coaggregation reactions, however autoaggregation was more common among bacteria isolated from dogs. The constant depth film fermenter was used to grow microcosms from canine plaque and saliva using a mucin containing artificial saliva supplemented with horse serum as the growth medium. The model produced biofilms similar to natural dental plaque, which could be used to investigate the canine oral microbiota further.

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Nair, Gopinathan Raj. « In vitro interactions of Candida species and oral bacteria ». Thesis, Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19672548.

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Barlow, Yvonne Margaret. « Plasminogen activators in oral epithelium in vivo and in vitro ». Thesis, University of Edinburgh, 1988. http://hdl.handle.net/1842/23702.

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Mills, Thomas Benjamin. « Development of in-vitro mouth methods for studying oral phenomena ». Thesis, University of Birmingham, 2012. http://etheses.bham.ac.uk//id/eprint/3474/.

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Manufacturers are under pressure to reformulate products to make healthier foods, without changing desirability or flavour. A better understanding of product breakdown under oral conditions is essential to structure novel products which are healthier without consumers noticing. In-vitro methods were developed to explore product behaviour when subject to a range of phenomena relevant to those in the mouth, with particular emphasis on lubrication behaviour. Polysaccharides common in food products were mainly used as model systems and salt release was studied in some systems. Three in-vitro systems were developed and used in this study. Firstly, a stirred vessel was developed to gather data of salt release from gelatin, gellan and alginate systems, under quiescent conditions. This was a reliable method of tracking diffusion of sodium ions through the gel structures into a surrounding liquid, showing that diffusion was unaffected by the differing structure of the gels. The second system introduced the effect of compression. Only when pressures are sufficient to rupture the gel samples did compressions affect salt release over that observed in the stirred vessel study. Samples released the majority of their contained salt up to nine times faster, as a result of greater surface areas being exposed. Finally, tribology equipment was developed, which explores the thin film, high shear behaviour of materials. An exploration of available equipment, processing parameters and configurations was carried out to determine optimum surfaces, normal forces and speed ranges which could be related to phenomena occurring in the mouth. The lubricating properties of inhomogeneous polysaccharides with different physical properties were studied. The mixing behaviour of the polysaccharide greatly affected the lubrication response; some mixed quickly so lubricated more efficiently and vice versa. Finally, the developed tribology equipment was used to study the ordering process of a series of fluid gel samples, indicating that lubrication tracks the ordering process, with a decrease in lubrication when structure forms. The pattern of this response is a result of polysaccharide and salt content of the materials, with increasing content enhancing the change in lubrication experienced as more rigid gel particles are produced. The work presented in this thesis shows that the use of in-vitro methods can provide repeatable information on structure behaviour under conditions relevant to the mouth. This information could then be used to develop and assess future food products for their expected performance when consumed.

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Dalwai, F. « In vitro modelling of bacterial population shifts in oral biofilms ». Thesis, University College London (University of London), 2008. http://discovery.ucl.ac.uk/1444149/.

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In vitro models of dental plaque are a valuable tool for understanding the development of plaque-related diseases and assessing potential treatments for these diseases. The main focus of this study was the development of an in vitro model to characterise the changes in bacterial populations from dental plaque associated with health to one associated with gingivitis. By emulating environmental conditions in the oral cavity associated with gingivitis it was possible to see changes in the oral microbiota associated with gingivitis. Using traditional culture techniques the ascendancy of Actinomyces spp. at the expense of Streptococcus spp. was observed with the onset of gingivitis conditions, along with increased proportions of Gram-negative species. To assess the range of cultivable species present isolates, which had previously been cultured in the model, were identified by sequencing of the 16S rRNA gene. After the onset of gingivitis conditions a greater richness of species was identified. Examination of these communities with confocal microscopy and viability staining also revealed structural changes associated with environmental conditions emulating gingivitis. To assess the presence of species which were not frequently identified by culture, but previously shown to be associated with gingivitis, quantitative PCR (qPCR) was used to enumerate Prevotella spp., Fusobacterium spp. and Porphyromonas gingivalis. Prevotella and Fusobacterium spp. were found to be significant members of the microbial communities developed in the CDFF, with Prevotella spp. increasing significantly under conditions emulating gingivitis. Furthermore, the total bacterial counts enumerated by culture were underestimated by approximately 80% compared to the total counts obtained by qPCR. This model was ultimately used to assess the effectiveness of tetracycline, chlorhexidine and silver ion-releasing dental materials against the accumulation of plaque. All of these agents influenced the microbial composition, rather than total microbial numbers, with reduced levels of Actinomyces, Prevotella and Fusobacterium spp. This study has shown that in vitro models of microbial communities associated with health and disease are valuable tools for observing key factors in disease progression. When disease results from changes in the resident microflora the use of such models allows the influence of individual environmental factors to be assessed and also allows the effect of potential treatments on these communities to be examined.

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Livres sur le sujet "In vitro oral tribology"

Palaghias, Georgios. Oral corrosion and corrosion inhibition processes : An in vitro study. Stockholm : [publisher not identified], 1985.

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Ly, Joseph Pang-Hoi. Development of an oral microspherical formulation for bimodal in vitro release of theophylline. Ottawa : National Library of Canada = Bibliothèque nationale du Canada, 1999.

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Jansen, Achim. In-vitro-Untersuchungen zur Pharmakodynamik von oral applizierbaren [beta]-Lactam-Antibiotika. 1990.

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Ly, Joseph Pang-Hoi. Development of an oral microspherical formulation for bimodal "in vitro" release of theophylline. 1997.

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Ly, Joseph Pang-Hoi. Development of an oral microspherical formulation for bimodal "in vitro" release of theophylline. 1997.

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Fox, Marcus. In vitro Untersuchungen mit Cefuroxim der Wirksubstanz des recenten Oral-Cephalosporins Zinnat®. 1991.

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Hagemann, Dorothee. In-Vitro-Untersuchungen an Enterokokken mit Cefpodoxim - der aktiven Form des Oral Cephalosporins Cefpodoxim-Proxetil. 1993.

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Al-Moaleem, Mohammed. Porcelain Repair : IN-VITRO and IN-VIVO STUDY : Evaluation of the Bonding Strength of the Intra-Oral Porcelain Repairing System with Different Surface Treatments. VDM Verlag Dr. Müller, 2011.

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Chou, Joyce Tian-wei. Product formulations and in vitro-in vivo evaluation of 1) topical insect repellent formualtions against mosquitoes ; 2) oral sustained release formulations of cefaclor and pentoxifylline in adults. 1995.

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Lecouffe, Aude, João Marafona et Pedro Romio, dir. Porto-Lyon Seminar 2021 : Book of Abstracts. FEUP, 2022. http://dx.doi.org/10.24840/978-972-752-293-4.

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This book contains the abstracts supporting the oral communications that constituted the program of the Porto-Lyon Seminar 2021, held in Lyon (France), between the 23rd and 25th of February 2022. Porto-Lyon Seminar was an opportunity for PhD students, in the area of tribology, to discuss their ongoing research with peers. The addressed topics included: bearing modelling, gear modelling, lubricant oil analysis, maintenance, power loss, rolling contact fatigue, thermal contact modelling.

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Chapitres de livres sur le sujet "In vitro oral tribology"

Zheng, Jing, et Zhong-Rong Zhou. « Oral Tribology ». Dans Encyclopedia of Tribology, 2488–93. Boston, MA : Springer US, 2013. http://dx.doi.org/10.1007/978-0-387-92897-5_1269.

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Stokes, Jason R. « ‘Oral’ Tribology ». Dans Food Oral Processing, 265–87. Oxford, UK : Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444360943.ch12.

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Soh, Josephine L. P., et Paul W. S. Heng. « In Vitro Dissolution of Pharmaceutical Solids ». Dans Oral Bioavailability, 39–49. Hoboken, NJ, USA : John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9781118067598.ch4.

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Zhou, Deliang, et Yihong Qiu. « In Vitro-In Vivo Correlations of Pharmaceutical Dosage Forms ». Dans Oral Bioavailability, 77–89. Hoboken, NJ, USA : John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9781118067598.ch7.

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Jayasooriya, Primali, et Upul Dissanayake. « In Vivo and In Vitro Experimental Evidence ». Dans Oral Submucous Fibrosis, 133–57. Cham : Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-12855-4_11.

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Liu, Xiaomin, Aiqin Liu, Shuxin Qu, Xiaohong Li, Linmao Qian et Zhongrong Zhou. « Study on the Release of Estradiol from UHMWPE Loading Estradiol Wear Debris in vitro ». Dans Advanced Tribology, 861–62. Berlin, Heidelberg : Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-03653-8_289.

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Iijima, M. « Formation of Octacalcium Phosphate in vitro ». Dans Monographs in Oral Science, 17–49. Basel : KARGER, 2001. http://dx.doi.org/10.1159/000061647.

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Ionescu, Andrei Cristian, et Eugenio Brambilla. « Bioreactors : How to Study Biofilms In Vitro ». Dans Oral Biofilms and Modern Dental Materials, 37–54. Cham : Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-67388-8_4.

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Matsumoto, Takuya. « Hydrogel-Based Biomimetic Environment for In Vitro Cell and Tissue Manipulation ». Dans Interface Oral Health Science 2014, 161–68. Tokyo : Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55192-8_13.

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Lynch, Richard J. M. « Model Parameters and Their Influence on the Outcome of in vitro Demineralisation and Remineralisation Studies ». Dans Monographs in Oral Science, 65–85. Basel : KARGER, 2005. http://dx.doi.org/10.1159/000090586.

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Actes de conférences sur le sujet "In vitro oral tribology"

Atwood, Sara A., Francis E. Kennedy, John H. Currier, Douglas W. Van Citters et John P. Collier. « In-Vitro Study of Backside Wear Mechanism on Mobile Knee Bearing Components ». Dans World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63360.

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Backside wear in the form of scratching and pitting observed on a series of mobile bearing rotating platform knee retrievals (n = 100) appears to be indicative of third body wear. The appearance of scratching and pitting on the backside does not correlate with duration in vivo or with linear backside wear measurements, but there is a weak correlation with fixation method indicating that some of the third body debris may be bone cement. Tribological tests representing rotation and fretting in the knee were run with bone cement, bone chips, and metal porous coating beads placed as third bodies in the contact. Results with bone cement show scratches similar to those found on retrievals.

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DesJardins, John, Lisa Gustafson, Lisa Benson et Martine LaBerge. « Fiberscopic Visualization of Total Knee Replacement Contact Kinematics During In Vitro Simulation ». Dans World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63699.

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Optimization of total knee replacement (TKR) design and wear behavior requires the study of bearing contact mechanics. In this study, a novel fiberscopic imaging method was developed and combined with dynamic TKR simulation to visually quantify dynamic TKR contact areas in vitro. Contact areas between transparent TKR tibial inserts and metallic femoral components were captured using opaque lubricant media and a fiberscopic high-speed video camera within the simulator. Walking and stair descent loading patterns were characterized. Centroid location and contact pathways were calculated to determine pathway velocity and cross-shear characteristics. Overall, contact velocities ranging from 0 to 233mm/sec and crossing angles ranging from near 0 to 90 degrees were found during this study. These results provide a basis for wear testing and cross-shear modeling of TKR materials, leading to more accurate predictions of wear behavior in these implants.

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Northwood, E., R. Kowalski et J. Fisher. « An In-Vitro Investigation of Sliding Friction Between Biomaterials for Cartilage Substitution and Articular Cartilage ». Dans World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63350.

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Understanding friction and wear of biomaterials when in contact with articular cartilage is vital within the development of future hemi-arthroplasty and cartilage substitution. This study aimed to compare the frictional properties of single phase and biphasic polymeric materials against articular cartilage. Continuous sliding friction was applied by means of a simple geometry wear simulator. The single-phase polymers produced peak frictional values of 0.37(±0.02). The biphasic hydrogel produced a peak frictional coefficient of 0.17(±0.05). It is postulated that this reduction in friction can be attributed to its biphasic properties, which instigates the fluid phase load carriage within the articular cartilage/hydrogel interface to be maintained for longer, reducing the frictional coefficient. This study illustrates the importance of biphasic properties within the tribology of future cartilage substitution materials.

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Hauert, R. « A Review of DLC Coatings for Biological Applications ». Dans World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63879.

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Diamond-like carbon (DLC) is a class of materials with outstanding mechanical, tribological and biological properties. From in-vitro experiments, it is known that by incorporating other elements into the DLC film, the ratios of the different proteins adsorbed on the surface can be changed. These proteins will then subsequently control cell attachment, cell proliferation and cell differentiation. In a total hip joint replacement, the metallic femoral head, which slides against a polyethylene pan, causes polymeric wear debris. These wear particles may then trigger inflammatory reactions, resulting in osteolysis (bone resorption) and subsequent implant loosening. DLC has proven its outstanding tribological properties in many technical applications, mainly due to the build up of a transfer layer on the counterpart. DLC coated load bearing implants sliding against ultra high molecular weight polyethylene (UHMWPE) have been investigated. The different in-vitro experiments apparently showed contradicting results, mainly due to the different experimental setups and especially the different liquids used as lubricants. The synovial fluid present in a biological joint, contains large organic molecules which function as a boundary lubricants. Phospholipids, proteoglycans or proteins can be chemisorbed on the joint surfaces and trap water molecules, resulting in water acting as a viscose lubricant. When a DLC coated femoral head is tested against a polyethylene pan in a hip joint simulator, using synovial fluid as a lubricant, the build up of a transfer layer, protecting the softer counterpart (i.e. the polymer) does not seem to take place and the UHMWPE counterpart still shows wear. However, when DLC slides against DLC in medical applications, the build up of a transfer layer may not be a critical issue or is not drastically altered by the presence of proteins, and very low wear rates could be obtained in different in-vitro tests. Additionally, DLC coatings have an excellent haemocompatibility, which is expressed in a decreased thrombus formation. When exposed to blood, an increased ratio of albumin to fibrinogen adsorption, as well as decreased blood platelet activation is observed on coated surfaces. A few DLC coated cardiovascular implants such as artificial heart valves, blood pumps and stents are already commercially available. When coating a metal with DLC, good adhesion is obtained due to the about one nanometer thick metal-carbide reaction layer at the DLC/substrate interface. Upon implantation, it has to be guaranteed that this reaction layer is also chemically long-term stable under in-vivo conditions.

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Frunza, M. C., et G. Frunza. « The Effects of Stress State in Dental Biocontacts ». Dans World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-63697.

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The present paper approaches the tribological aspects of the oral cavity, emphasizing stress state in dental biocontacts. Stress state influences the biomechanical fatigue microcrack propagation mechanism, which is finally manifested over a very small area on tooth interface. The cracks can be nucleated on the surface, on the subsurface, or both, depending on the quality of dental materials, restoration accuracy, physiological or pathological conditions, as well as on the initial and interface stresses. The groups of stresses that act upon a nucleate crack on the dental biocontact surface are contact, interface, and initial stresses. While tribological processes in natural biocontacts take place in conventional conditions that are controlled by the biosystem in which they are integrated, things are not the same in biocontacts between a natural and an artificial material, which constitutes the subject of this paper.

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Amtha, Rahmi, Yohana Dela Derinda et Armelia Sari Widyarman. « A Comparison of Commercial Mouthwashes Towards Oral Pathogens Biofilms in vitro ». Dans 2021 IEEE International Conference on Health, Instrumentation & Measurement, and Natural Sciences (InHeNce). IEEE, 2021. http://dx.doi.org/10.1109/inhence52833.2021.9537268.

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Flock, Stephen T., Anthony Alleman, Paul Lehman, Steve Blevins, Angie Stone, Louis Fink, Scott Dinehart et Scott J. Stern. « Photofrin and 5-aminolevulinic acid permeation through oral mucosa in vitro ». Dans OE/LASE '94, sous la direction de Thomas J. Dougherty. SPIE, 1994. http://dx.doi.org/10.1117/12.179984.

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Gabriel, Stefan M., Andrew P. Dooris, Paul J. Ares, S. Daniel Kwak et Hassan A. Serhan. « Initial Wear Characterization of a Spinal Artificial Disc ». Dans World Tribology Congress III. ASMEDC, 2005. http://dx.doi.org/10.1115/wtc2005-64099.

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Local reactions to wear debris generated by hip and knee replacement devices have been shown to lead to failure of some devices via osteolysis and component loosening. This has not been shown to be a clinical issue with the most widely used spinal artificial disc prostheses, but the because of the proximity of these devices to sensitive neural structures in vivo, the issue deserves examination. The purpose of the present study was to investigate the wear characteristics of a lumbar artificial disc under simulated motion and loading conditions. In vitro testing using a modern joint simulator with loads and motions representative of possible lumbar spine motions show a relatively low polyethylene wear rate out to 10 million cycles with a dependence of resulting wear on input load and motion parameters.

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Harrandah, Amani, Sasanka S. Chukkapalli, Ann Progulske-Fox, William Dunn, Kesavalu Lakshmyya et Edward K. Chan. « Abstract 5139:F. nucleatuminduces invasive phenotypes in oral cancer cells in vitro ». Dans Proceedings : AACR Annual Meeting 2018 ; April 14-18, 2018 ; Chicago, IL. American Association for Cancer Research, 2018. http://dx.doi.org/10.1158/1538-7445.am2018-5139.

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Ertl, T., M. Zint, A. Konz, E. Brauer, H. Hörhold et R. Hibst. « Chromatic dispersive confocal technology for intra-oral scanning : first in-vitro results ». Dans SPIE BiOS, sous la direction de Peter Rechmann et Daniel Fried. SPIE, 2015. http://dx.doi.org/10.1117/12.2079008.

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