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Capela e Silva F, Bridge G, Lamy E, Castelo PM. Editorial: Nutrition and oral biology in health and disease. Front Nutr 2023; 10:1178502. [PMID: 37051118 PMCID: PMC10083490 DOI: 10.3389/fnut.2023.1178502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 03/13/2023] [Indexed: 03/29/2023] Open
Affiliation(s)
- Fernando Capela e Silva
- Department of Medical and Health Sciences, School of Health and Human Development, MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Évora, Portugal
- *Correspondence: Fernando Capela e Silva
| | - Gemma Bridge
- Business School, York St John University, York, United Kingdom
| | - Elsa Lamy
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Évora, Portugal
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Diadema, Brazil
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Capela e Silva F, Mesquita JR, Pires MA, Muñoz-Prieto A. Editorial: Natural animal models of diseases. Front Vet Sci 2022; 9:1056317. [DOI: 10.3389/fvets.2022.1056317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 11/03/2022] [Indexed: 11/19/2022] Open
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Capela e Silva F, Sousa AC, Pastorinho MR, Mizukawa H, Ishizuka M. Editorial: Animal Poisoning and Biomarkers of Toxicity. Front Vet Sci 2022; 9:891483. [PMID: 35601405 PMCID: PMC9116719 DOI: 10.3389/fvets.2022.891483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 03/29/2022] [Indexed: 11/13/2022] Open
Affiliation(s)
- Fernando Capela e Silva
- Department of Medical and Health Sciences, School of Health and Human Development, MED-Mediterranean Institute for Agriculture, Environment and Development, University of Évora, Évora, Portugal
| | - Ana Catarina Sousa
- Department of Biology, School of Sciences and Technology, CHRC—Comprehensive Health Research Center, University of Evora, Évora, Portugal
| | - Manuel Ramiro Pastorinho
- Department of Medical and Health Sciences, School of Health and Human Development, CHRC—Comprehensive Health Research Center, University of Evora, Évora, Portugal
- *Correspondence: Manuel Ramiro Pastorinho
| | - Hazuki Mizukawa
- Department of Science and Technology for Biological Resources and Environment, Ehime University, Matsuyama, Japan
| | - Mayumi Ishizuka
- Graduate School of Veterinary Medicine, Faculty of Veterinary Medicine, Hokkaido University, Sapporo, Japan
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Louro T, Simões C, Castelo PM, Capela e Silva F, Luis H, Moreira P, Lamy E. How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables. Foods 2021; 10:foods10081961. [PMID: 34441738 PMCID: PMC8392026 DOI: 10.3390/foods10081961] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 12/27/2022] Open
Abstract
Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. Conclusions: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.
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Affiliation(s)
- Teresa Louro
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
| | - Carla Simões
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Diadema 09972-270, Brazil;
| | - Fernando Capela e Silva
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
- Department of Medical and Health Sciences, School of Health and Human Development, University of Évora, 7006-554 Évora, Portugal
| | - Henrique Luis
- School of Dental Medicine, University of Lisbon, 1649-003 Lisbon, Portugal;
- ciTechCare, Polytechnic of Leiria, 2410-541 Leiria, Portugal
| | - Pedro Moreira
- Faculty of Nutrition and Food Sciences, University of Porto, 4200-465 Porto, Portugal;
- EPIUnit—Institute of Public Health, University of Porto, 4200-465 Porto, Portugal
- Research Centre in Physical Activity, Health and Leisure, University of Porto, 4200-465 Porto, Portugal
| | - Elsa Lamy
- Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, IIFA University of Évora, 7006-554 Évora, Portugal; (T.L.); (C.S.); (F.C.e.S.)
- Correspondence:
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Simões C, Caeiro I, Carreira L, Silva FCE, Lamy E. How Different Snacks Produce a Distinct Effect in Salivary Protein Composition. Molecules 2021; 26:molecules26092403. [PMID: 33919042 PMCID: PMC8122275 DOI: 10.3390/molecules26092403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022] Open
Abstract
Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0′, 5′ and 30′ after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins—PRPs) increased only after yoghurt intake. Walnut’s snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.
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Affiliation(s)
- Carla Simões
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Inês Caeiro
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Laura Carreira
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Fernando Capela e Silva
- Department of Medical and Health Sciences, School of Health and Human Development and Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal;
| | - Elsa Lamy
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
- Correspondence:
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Lamy E, Santos V, Barrambana S, Simões C, Carreira L, Infante P, Capela e Silva F. Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings. STARCH-STARKE 2020. [DOI: 10.1002/star.202000052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Elsa Lamy
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Vera Santos
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
| | - Sara Barrambana
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
| | - Carla Simões
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Laura Carreira
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Paulo Infante
- CIMA (Research Centre for Mathematics and Applications), IIFA Department of Mathematics, School of Sciences and Technology (ECT) University of Évora Évora Portugal
| | - Fernando Capela e Silva
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
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Carreira L, Midori Castelo P, Simões C, Capela e Silva F, Viegas C, Lamy E. Changes in Salivary Proteome in Response to Bread Odour. Nutrients 2020; 12:nu12041002. [PMID: 32260553 PMCID: PMC7230670 DOI: 10.3390/nu12041002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/28/2020] [Accepted: 04/02/2020] [Indexed: 12/13/2022] Open
Abstract
It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.
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Affiliation(s)
- Laura Carreira
- MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal; (L.C.); (C.S.); (F.C.e.S.)
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), São Paulo-SP 04021-001, Brazil;
| | - Carla Simões
- MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal; (L.C.); (C.S.); (F.C.e.S.)
| | - Fernando Capela e Silva
- MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal; (L.C.); (C.S.); (F.C.e.S.)
- Department of Biology, School of Science and Technology, University of Évora, 7000-671 Évora, Portugal
| | - Cláudia Viegas
- Department of Food Science, Estoril Higher Institute of Hospitality and Tourism (ESHTE), 2769-510 Estoril, Portugal;
| | - Elsa Lamy
- Department of Biology, School of Science and Technology, University of Évora, 7000-671 Évora, Portugal
- IIFA—Institute for Advanced Studies and Research, University of Évora, 7002-554 Évora, Portugal
- Correspondence:
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Rodrigues L, Mouta R, Costa AR, Pereira A, Capela e Silva F, Amado F, Antunes CM, Lamy E. Effects of high-fat diet on salivary α-amylase, serum parameters and food consumption in rats. Arch Oral Biol 2015; 60:854-62. [PMID: 25795283 DOI: 10.1016/j.archoralbio.2015.02.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2014] [Revised: 10/13/2014] [Accepted: 02/20/2015] [Indexed: 01/14/2023]
Abstract
Salivary α-amylase, a major protein in saliva, has been described as a marker of sympathetic nervous system activity, hence for metabolic energy balance. In this context, its expression in overweight and obesity is of interest. Rats fed with a diet enriched with sunflower oil differentially gained weight yielding two subgroups according to their susceptibility (OP) or resistance (OR) to obesity. Elevated plasmatic levels of leptin in the OP subgroup and altered plasmatic lipid profiles (lower triglycerides and higher total cholesterol/high-density lipoprotein (HDL) ratio compared to controls) in the OR subgroup were observed. Animals from the OP subgroup presented higher α-amylase expression and activity even prior to the dietary treatment, suggesting that this salivary protein may constitute a putative indicator of susceptibility for fat tissue accumulation. After 18 weeks of high-fat diet consumption, salivary α-amylase levels did not significantly change in the OP subgroup, but increased 3-fold in the OR subgroup. The increase in α-amylase levels for the latter might represent an adaptation to lower starch intake. These results suggest that salivary α-amylase secretion might be useful to predict susceptibility for weight gain induced by high-fat diet consumption.
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Affiliation(s)
- Lénia Rodrigues
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, 7002-554 Évora, Portugal.
| | - Raquel Mouta
- ICAAM, Universidade de Évora, 7002-554 Évora, Portugal.
| | - Ana Rodrigues Costa
- ICAAM e Departamento de Química, Escola de Ciências e Tecnologia, Universidade de Évora, 7002-554 Évora, Portugal.
| | - Alfredo Pereira
- ICAAM e Departamento de Zootecnia, Escola de Ciências e Tecnologia, Universidade de Évora, 7002-554 Évora, Portugal.
| | - Fernando Capela e Silva
- ICAAM e Departamento de Biologia, Escola de Ciências e Tecnologia, Universidade de Évora, 7002-554 Évora, Portugal.
| | - Francisco Amado
- Química Orgânica, Produtos Naturais e Agro-Alimentares (QOPNA) e Departamento de Química, Universidade de Aveiro, Aveiro, Portugal.
| | - Célia M Antunes
- Centro de Neurociências e Biologia Celular, Universidade de Coimbra, Coimbra, Portugal.
| | - Elsa Lamy
- ICAAM, Universidade de Évora, 702-554, Évora, Portugal.
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Lamy E, Rawel H, Schweigert FJ, Capela e Silva F, Ferreira A, Costa AR, Antunes C, Almeida AM, Coelho AV, Sales-Baptista E. The effect of tannins on Mediterranean ruminant ingestive behavior: the role of the oral cavity. Molecules 2011; 16:2766-84. [PMID: 21441875 PMCID: PMC6260606 DOI: 10.3390/molecules16042766] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2011] [Revised: 03/10/2011] [Accepted: 03/22/2011] [Indexed: 11/28/2022] Open
Abstract
Sheep, cattle and goat are domestic ruminants of significant economic interest in the Mediterranean region. Although sharing the same pasture ranges, they ingest different plants and plant parts and, consequently different levels of tannins. This suggests an ability to detect and adapt ingestion according to animal physiological limits of tolerance for plant secondary metabolites. This review will detail the effects of dietary tannins on feeding behavior, and the role of the oral cavity in this process, with focus on such ruminant species. The role of salivary protein profile in tannin perception in the oral cavity, and as a defense mechanism, will be discussed.
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Affiliation(s)
- Elsa Lamy
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Évora, Portugal
- Escola Superior de Hotelaria e Turismo do Estoril (ESHTE), Estoril, Portugal
- Author to whom correspondence should be addressed; E-Mail:
| | - Harshadrai Rawel
- Institute of Nutritional Science, University of Potsdam, Nuthetal (OT Bergholz-Rehbrücke), Germany; E-Mails: (H.R.); (F.J.S.)
| | - Florian J. Schweigert
- Institute of Nutritional Science, University of Potsdam, Nuthetal (OT Bergholz-Rehbrücke), Germany; E-Mails: (H.R.); (F.J.S.)
| | - Fernando Capela e Silva
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Évora, Portugal
- Departamento de Biologia, Universidade de Évora, Évora, Portugal; E-Mail:
| | - Ana Ferreira
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Évora, Portugal
| | - Ana Rodrigues Costa
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Évora, Portugal
- Departamento de Química, Universidade de Évora, Évora, Portugal; E-Mail:
| | - Célia Antunes
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Évora, Portugal
- Departamento de Química, Universidade de Évora, Évora, Portugal; E-Mail:
- Centro de Neurociências e Biologia Celular (CNBC), Universidade de Coimbra, Coimbra, Portugal; E-Mail:
| | - André Martinho Almeida
- Instituto de Investigação Científica Tropical (IICT) & CIISA – Centro Interdisciplinar de Investigação em Sanidade Animal. CVZ - Centro de Veterinária e Zootecnia, Faculdade de Medicina Veterinária, Lisboa, Portugal; E-Mail:
- Instituto de Tecnologia Química e Biológica/Universidade Nova de Lisboa (ITQB/UNL), Oeiras, Portugal; E-Mail:
| | - Ana Varela Coelho
- Departamento de Química, Universidade de Évora, Évora, Portugal; E-Mail:
- Instituto de Tecnologia Química e Biológica/Universidade Nova de Lisboa (ITQB/UNL), Oeiras, Portugal; E-Mail:
| | - Elvira Sales-Baptista
- Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Évora, Portugal
- Departamento de Zootecnia, Universidade de Évora, Évora, Portugal; E-Mail:
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Singh MK, Gracio J, LeDuc P, Gonçalves PP, Marques PAAP, Gonçalves G, Marques F, Silva VS, Capela e Silva F, Reis J, Potes J, Sousa A. Integrated biomimetic carbon nanotube composites for in vivo systems. Nanoscale 2010; 2:2855-2863. [PMID: 20936241 DOI: 10.1039/c0nr00237b] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
As interest in using carbon nanotubes for developing biologically compatible systems continues to grow, biological inspiration is stimulating new directions for in vivo approaches. The ability to integrate nanotechnology-based systems in the body will provide greater successes if the implanted material is made to mimic elements of the biological milieu especially through tuning physical and chemical characteristics. Here, we demonstrate the highly successful capacity for in vivo implantation of a new carbon nanotube-based composite that is, itself, integrated with a hydroxyapatite-polymethyl methacrylate to create a nanocomposite. The success of this approach is grounded in finely tailoring the physical and chemical properties of this composite for the critical demands of biological integration. This is accomplished through controlling the surface modification scheme, which affects the interactions between carbon nanotubes and the hydroxyapatite-polymethyl methacrylate. Furthermore, we carefully examine cellular response with respect to adhesion and proliferation to examine in vitro compatibility capacity. Our results indicate that this new composite accelerates cell maturation through providing a mechanically competent bone matrix; this likely facilitates osteointegration in vivo. We believe that these results will have applications in a diversity of areas including carbon nanotube, regeneration, chemistry, and engineering research.
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Affiliation(s)
- Manoj Kumar Singh
- Nanotechnology Research Division, Center for Mechanical Technology & Automation, University of Aveiro, 3810-193, Aveiro, Portugal.
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Lamy E, da Costa G, e Silva FC, Potes J, Coelho AV, Baptista ES. Comparison of Electrophoretic Protein Profiles from Sheep and Goat Parotid Saliva. J Chem Ecol 2008; 34:388-97. [DOI: 10.1007/s10886-008-9442-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2007] [Revised: 01/22/2008] [Accepted: 01/29/2008] [Indexed: 10/22/2022]
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Silvério Cabrita A, Farinha R, Ramos A, Capela e Silva F, Patrício J. Effects of semicarbazide exposure on endocrine pancreas morphology. Toxicol Lett 2007. [DOI: 10.1016/j.toxlet.2007.05.506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gomes PC, Fonseca AG, Ramos AJ, Silva FCE, Cabrita AMS. Dental Changes in Experimental Lathyrism. FASEB J 2007. [DOI: 10.1096/fasebj.21.5.a400-d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Pedro Carvalho Gomes
- Health SciencePortuguese Catholic UniversityEstrada da Circunvalação, Viseu3504‐505ViseuPortugal
| | - Ana G Fonseca
- Health SciencePortuguese Catholic UniversityEstrada da Circunvalação, Viseu3504‐505ViseuPortugal
| | - Antonio J Ramos
- Department of BiologyUniversity of EvoraNúcleo da Mitra, Évora, 7000 ÉvoraPortugal
| | | | - Antonio M S Cabrita
- Institute of Experimental PathologyFac of Medicine of CoimbraRua Larga, Coimbra, Coimbra3004‐504CoimbraPortugal
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