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Articles de revues sur le sujet « In vitro oral tribology »

Auteur : Grafiati
Publié le 21 décembre 2024

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1

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, no 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, no 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, no 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, no 10 (8 février 2016) : 104003. http://dx.doi.org/10.1088/0022-3727/49/10/104003.

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Paul, Veena, Abhishek Dutt Tripathi, Aparna Agarwal, Pankaj Kumar et Dinesh Chandra Rai. « Tribology – Novel oral processing tool for sensory evaluation of food ». LWT 160 (avril 2022) : 113270. http://dx.doi.org/10.1016/j.lwt.2022.113270.

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Wang, Xingqun, Xinmiao Wang, Rituja Upadhyay et Jianshe Chen. « Topographic study of human tongue in relation to oral tribology ». Food Hydrocolloids 95 (octobre 2019) : 116–21. http://dx.doi.org/10.1016/j.foodhyd.2019.04.022.

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Laguna, Laura, et Anwesha Sarkar. « Oral tribology : update on the relevance to study astringency in wines ». Tribology - Materials, Surfaces & ; Interfaces 11, no 2 (3 avril 2017) : 116–23. http://dx.doi.org/10.1080/17515831.2017.1347736.

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Pradal, Clementine, et Jason R. Stokes. « Oral tribology : bridging the gap between physical measurements and sensory experience ». Current Opinion in Food Science 9 (juin 2016) : 34–41. http://dx.doi.org/10.1016/j.cofs.2016.04.008.

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Prakash, Sangeeta, Daniel Dan Yi Tan et Jianshe Chen. « Applications of tribology in studying food oral processing and texture perception ». Food Research International 54, no 2 (décembre 2013) : 1627–35. http://dx.doi.org/10.1016/j.foodres.2013.10.010.

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Upadhyay, Rituja, et Jianshe Chen. « Smoothness as a tactile percept : Correlating ‘oral’ tribology with sensory measurements ». Food Hydrocolloids 87 (février 2019) : 38–47. http://dx.doi.org/10.1016/j.foodhyd.2018.07.036.

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Krop, Emma M., Marion M. Hetherington, Melvin Holmes, Sophie Miquel et Anwesha Sarkar. « On relating rheology and oral tribology to sensory properties in hydrogels ». Food Hydrocolloids 88 (mars 2019) : 101–13. http://dx.doi.org/10.1016/j.foodhyd.2018.09.040.

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Stokes, Jason R., Michael W. Boehm et Stefan K. Baier. « Oral processing, texture and mouthfeel : From rheology to tribology and beyond ». Current Opinion in Colloid & ; Interface Science 18, no 4 (août 2013) : 349–59. http://dx.doi.org/10.1016/j.cocis.2013.04.010.

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Batchelor, H. K., R. H. Venables, J. F. Marriott et T. Mills. « Tribology can be used to assess texture perception of oral medicines ». International Journal of Pharmaceutics 511, no 2 (septembre 2016) : 1128–29. http://dx.doi.org/10.1016/j.ijpharm.2016.06.065.

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20

Cai, Huifang, Yujun Li et Jianshe Chen. « Rheology and Tribology Study of the Sensory Perception of Oral Care Products ». Biotribology 10 (juin 2017) : 17–25. http://dx.doi.org/10.1016/j.biotri.2017.03.001.

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21

Batchelor, Hannah, Rebecca Venables, John Marriott et Tom Mills. « The application of tribology in assessing texture perception of oral liquid medicines ». International Journal of Pharmaceutics 479, no 2 (février 2015) : 277–81. http://dx.doi.org/10.1016/j.ijpharm.2015.01.004.

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22

Bejugama, Shiva, Shibu Chameettachal, Falguni Pati et Ajoy Kumar Pandey. « Tribology and in-vitro biological characterization of samaria doped ceria stabilized zirconia ceramics ». Ceramics International 47, no 12 (juin 2021) : 17580–88. http://dx.doi.org/10.1016/j.ceramint.2021.03.076.

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23

Tošić, Anđela, Tijana Stanković, Tanja Ilić, Snežana Savić et Ivana Pantelić. « Current role of tribological tests : Striving for full characterization of medicinal and cosmetic products ». Arhiv za farmaciju 73, no 2 (2023) : 126–45. http://dx.doi.org/10.5937/arhfarm73-43515.

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Tribology investigates the events that happen on the surfaces of two substances/objects that are in direct or indirect contact through assessing friction, lubrication and/or wear. In particular, friction measurements could provide the information on the textural characteristics of (per)oral pharmaceutical preparations and contribute to the understanding of palatability. On the other hand, tribological tests have been more intensively used to characterize topical preparations (pharmaceutical, cosmetic), giving a thorough insight into the tactile and texture properties of these preparations. However, these tests are often combined with rheological, textural, and certain biophysical approaches. Additionally, the materials used for constructing artificial joints and articular cartilages are true tribological systems, developed and optimized in order to have properties that resemble the natural ones. Since tribological studies can be used to assess a wide range of drug dosage forms and products in general, the equipment used may be quite diverse. Accordingly, a special section of this work is committed to the description of the testing equipment's specifications and the applied protocols. The investigation of recently regulatory discovered phenomena, such as transformation/metamorphosis of the vehicle/base of topical preparations, have brought tribology back into focus as a potential assessment method.
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Thurnheer, Thomas, et Georgios N. Belibasakis. « Integration of non-oral bacteria into in vitro oral biofilms ». Virulence 6, no 3 (28 septembre 2014) : 258–64. http://dx.doi.org/10.4161/21505594.2014.967608.

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Greenman, J., P. Spencer, C. McKenzie, S. Saad et J. Duffield. « In vitro models for oral malodor ». Oral Diseases 11, s1 (mars 2005) : 14–23. http://dx.doi.org/10.1111/j.1601-0825.2005.01082.x.

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Siskey, Ryan, Lauren Ciccarelli, Melissa K. C. Lui et Steven M. Kurtz. « Are PEEK-on-Ceramic Bearings an Option for Total Disc Arthroplasty ? An In Vitro Tribology Study ». Clinical Orthopaedics and Related Research® 474, no 11 (27 septembre 2016) : 2428–40. http://dx.doi.org/10.1007/s11999-016-5041-7.

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Adtani, Pooja, Malathi Narasimhan, Kannan Ranganathan, Alan Punnoose, Prathibha Prasad et PrabhuManickam Natarajan. « Characterization of oral fibroblasts : An in vitro model for oral fibrosis ». Journal of Oral and Maxillofacial Pathology 23, no 2 (2019) : 198. http://dx.doi.org/10.4103/jomfp.jomfp_28_19.

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Chong, Pik Han, Jianshe Chen, Danting Yin, Rituja Upadhyay, Linyi Mo et Lei Han. « “Oral” tribology study on saliva-tea compound mixtures : Correlation between sweet aftertaste (Huigan) perception and friction coefficient ». Food Research International 125 (novembre 2019) : 108642. http://dx.doi.org/10.1016/j.foodres.2019.108642.

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29

Araiza-Calahorra, Andrea, Alan R. Mackie et Anwesha Sarkar. « Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition ». Current Research in Food Science 9 (2024) : 100806. http://dx.doi.org/10.1016/j.crfs.2024.100806.

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Gilmiyarov, E. M., K. I. Kolesova, B. M. Radomskaya et A. V. Babichev. « Stomatologic materials biotesting in vitro ». Kazan medical journal 94, no 5 (15 octobre 2013) : 667–72. http://dx.doi.org/10.17816/kmj1915.

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Aim. To clarify the specific influence of an adhesive system («Single Bond Universal») on contents, physical and chemical parameters of oral liquid to confirm its safety for use in common dental practice. Methods. A series of in vitro experiments of 5 and 20 seconds of 3 ml oral liquid photopolymerization of 23 dentally and generally healthy subjects aged 18-25 years were performed. Salivary acidity (pH), redox potential, structure, absorption specters, membrane toxicity parameters were assessed. Results. An adhesive system shifted the pH to 6.02±0.21, changed the balance of oxidized and reduced substances with redox potential shift without influencing on salivary structuring. «Filtek Ultimate» and «Filtek Bulk Fill» nanocomposites did not altered the acid-base balance, pH was stable and within the control ranges, redox potential was significantly reduced, mainly by «Filtek Ultimate» (3.6 times lower compared to control parameters), it has also increased the oral liquid structuring by 22,7%. Adhesive and nanocomposites had different effect on the contents of nucleated cells materials (nucleotides, nucleosides, purine catabolites) in oral fluid, decreasing the contents of thymine, cytosine nucleotides and their derivatives, confirmed by absorption characteristics of oral fluid after the incubation. It was found that «Single Bond Universal» adhesive system, «Filtek Ultimate» and «Filtek Bulk Fill» nanocomposites also change the physical and chemical parameters of oral liquid and have a membrane-toxic effect on red blood cells. Conclusion. Biotesting of specified stomatologic materials showed that they are not completely bioinert.
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Li, L., et A. Dongari-Bagtzoglou. « Oral epithelium?Candida glabrata interactions in vitro ». Oral Microbiology and Immunology 22, no 3 (juin 2007) : 182–87. http://dx.doi.org/10.1111/j.1399-302x.2007.00342.x.

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Greenman, J., P. Spencer, C. Mckenzie et S. Saad. « O14 In vitro models for oral malodor ». Oral Diseases 11, s1 (mars 2005) : 102. http://dx.doi.org/10.1111/j.1601-0825.2005.01105_14.x.

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Jones, R. N. « In Vitro Antibacterial Activity of Oral Cephalosporins ». Clinical Drug Investigation 9, Supplement 3 (1995) : 22–30. http://dx.doi.org/10.2165/00044011-199500093-00005.

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Ciappellano, Silvia Gabriella, Erik Tedesco, Marco Venturini et Federico Benetti. « In vitro toxicity assessment of oral nanocarriers ». Advanced Drug Delivery Reviews 106 (novembre 2016) : 381–401. http://dx.doi.org/10.1016/j.addr.2016.08.007.

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Majd, Sara Ehsani, Aditya Iman Rizqy, Hans J. Kaper, Tannin A. Schmidt, Roel Kuijer et Prashant K. Sharma. « An in vitro study of cartilage–meniscus tribology to understand the changes caused by a meniscus implant ». Colloids and Surfaces B : Biointerfaces 155 (juillet 2017) : 294–303. http://dx.doi.org/10.1016/j.colsurfb.2017.04.034.

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36

Lee, Je-Hyuk. « Antibacterial Activity Against Oral Pathogens and Anti–Oral Cancer Activity ofArtemisiaSpeciesIn Vitro ». Journal of Herbs, Spices & ; Medicinal Plants 22, no 2 (2 avril 2016) : 130–38. http://dx.doi.org/10.1080/10496475.2015.1091424.

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Ng, Sophia Bao Xian, Phuong T. M. Nguyen, Bhesh Bhandari et Sangeeta Prakash. « Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt ». Journal of Texture Studies 49, no 3 (13 novembre 2017) : 274–85. http://dx.doi.org/10.1111/jtxs.12307.

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Müller, Heinz-Dieter, Sigrun Eick, Andreas Moritz, Adrian Lussi et Reinhard Gruber. « Cytotoxicity and Antimicrobial Activity of Oral Rinses In Vitro ». BioMed Research International 2017 (2017) : 1–9. http://dx.doi.org/10.1155/2017/4019723.

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While oral rinses used for cosmetic purposes only do not necessarily have to be antiseptic, antimicrobial activity is required for medical indications, including oral and periodontal surgery. So the question arises—is the antimicrobial activity of oral rinses associated with any destructive changes in cell viability in vitro? To answer this question, we examined twelve oral rinses with respect to their antimicrobial and cytotoxic activity. Antimicrobial activity was screened against five bacterial strains using disc diffusion. Cytotoxicity was determined by mitochondrial reductase activity with primary gingival fibroblasts, L929 cells, and HSC-2 epithelial cells. Phase contrast microscopy and trypan blue staining were then performed to reveal cell morphology. Cells remained vital after exposure to oral rinses that were only used for cosmetic purposes. Moderate cytotoxic effects were observed for oral rinses containing 0.05% chlorhexidine, ethanol, or pegylated hydrogenated castor oil and sodium dodecyl sulfate. Other oral rinses containing 0.2% chlorhexidine and cocamidopropyl betaine exhibited strong cytotoxic and antimicrobial activity. Strong cytotoxic but moderate antimicrobial activity was observed in oral rinses containing cetylpyridinium chloride. The in vitro data show that oral rinses are heterogeneous with respect to their cytotoxic and antimicrobial effects. Based on their respective properties, oral rinses can be selected either to reduce the microbial load or for cosmetic purposes.
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Wang, Qian, Christopher J. Wright, Huang Dingming, Silvia M. Uriarte et Richard J. Lamont. « Oral Community Interactions of Filifactor alocis In Vitro ». PLoS ONE 8, no 10 (3 octobre 2013) : e76271. http://dx.doi.org/10.1371/journal.pone.0076271.

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Dabija-Wolter, Gabriela, Mihaela-Roxana Cimpan, Daniela E. Costea, Anne Christine Johannessen, Steinar Sørnes, Evelyn Neppelberg, Mohammed Al-Haroni, Nils Skaug et Vidar Bakken. « Fusobacterium nucleatumEnters Normal Human Oral Fibroblasts In Vitro ». Journal of Periodontology 80, no 7 (juillet 2009) : 1174–83. http://dx.doi.org/10.1902/jop.2009.090051.

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Porter, Christopher J. H., et William N. Charman. « In vitro assessment of oral lipid based formulations ». Advanced Drug Delivery Reviews 50 (octobre 2001) : S127—S147. http://dx.doi.org/10.1016/s0169-409x(01)00182-x.

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Greer, Ms Philippa, Dr Dawn Coates et Prof Alison Rich. « GALECTIN-1 INHIBITION OF ORAL CANCER IN VITRO ». Oral Surgery, Oral Medicine, Oral Pathology and Oral Radiology 128, no 1 (juillet 2019) : e72. http://dx.doi.org/10.1016/j.oooo.2019.02.176.

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Palmer Jr., Robert J., et Paul E. Kolenbrander. « Oral Microbial Biofilms in vivo and in vitro ». Microscopy and Microanalysis 10, S02 (août 2004) : 1524–25. http://dx.doi.org/10.1017/s143192760488067x.

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Bhonde, Ramesh R., Pradeep B. Parab et Virendra S. Sheorin. « An in vitro model for screening oral hypoglycemics ». In Vitro Cellular & ; Developmental Biology - Animal 35, no 7 (juillet 1999) : 366–68. http://dx.doi.org/10.1007/s11626-999-0108-3.

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Lim, K. F., E. E. M. Loh et Y. H. Hong. « Intra-oral computed radiography—an in vitro evaluation ». Journal of Dentistry 24, no 5 (septembre 1996) : 359–64. http://dx.doi.org/10.1016/0300-5712(95)00083-6.

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Maskell, J. P., et J. D. Williams. « In-vitro susceptibility of oral streptococci to pristinamycin ». Journal of Antimicrobial Chemotherapy 19, no 5 (1987) : 585–90. http://dx.doi.org/10.1093/jac/19.5.585.

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Garlick, J. A., W. C. Parks, H. G. Welgus et L. B. Taichman. « Re-epithelialization of Human Oral Keratinocytes in vitro ». Journal of Dental Research 75, no 3 (mars 1996) : 912–18. http://dx.doi.org/10.1177/00220345960750030801.

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Sandros, Jens, Panos Papapanou et Gunnar Dahlen. « Porphyromonas gingivalis invades oral epithelial cells in vitro ». Journal of Periodontal Research 28, no 3 (mai 1993) : 219–27. http://dx.doi.org/10.1111/j.1600-0765.1993.tb01072.x.

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Ghebremedhin, Marta, Mathias Baechle et Thomas A. Vilgis. « Meat-, vegetarian-, and vegan sausages : Comparison of mechanics, friction, and structure ». Physics of Fluids 34, no 4 (avril 2022) : 047112. http://dx.doi.org/10.1063/5.0083730.

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Plant based meat surrogates attract increasing interest. Modern methods of biotechnology, food chemistry/technology, and process engineering allow for surrogates with high optical similarity. Nowadays, targeted molecular-sensory methods taste and smell to be largely approximated to the original products. Nevertheless, the products appear completely different on a molecular scale, which is clearly noticeable in texture, oral processing, friction, and bolus formation. A consequent physical consideration of the function and effects of the proteins of different origin reveals the strengths of the respective products and offers suggestions how sensory weak points can be understood better and avoided. This is illustrated here by means of exemplary examples and experiments joined with underpinned by molecular models. Meat sausages, vegetarian, and vegan surrogates are microscopically investigated by rheology, tribology, and tensile experiments. The interpretation of the results is illustrated and supported by simple models.
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50

Selway, Nichola, et Jason R. Stokes. « Insights into the dynamics of oral lubrication and mouthfeel using soft tribology : Differentiating semi-fluid foods with similar rheology ». Food Research International 54, no 1 (novembre 2013) : 423–31. http://dx.doi.org/10.1016/j.foodres.2013.07.044.

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