Morphological alterations in human skeletal muscle cells exposed to di-(2-Ethylhexyl) Phthalate (dehp) in primary cell culture conditions / Alteraciones morfológicas en células musculares esqueléticas humanas expuestas a Ftalato de di-(2-etilhexilo) (dehp) en condiciones de cultivo celular primario

SUMMARY: Di-(2-ethylhexyl) phthalate (DEHP) is among the most common plasticizer additives that humans are in contact with daily. DEHP can be released from plastic and enter the human body, whereby it is metabolized and transformed into oxidative hydrophilic molecules. Clinical follow-ups in patients exposed to this phthalate and investigations in cultures of several cell types have provided information on its effects. For example, it is associated with inhibition of diploid human cell development and morphological changes in cultured germ cells. Although skeletal muscle represents around 50 % of the human body mass, knowledge about the effects of DEHP on this tissue is poor. Cultured skeletal muscle cells were exposed to DEHP (1 mM) for 13 days with the aim of exploring and evaluating some of the potential morphological effects. Three culture development parameters and nine cell characteristics were monitored during the bioassay. At 13 days, growth area, cell viability, and concentration of total proteins were lower in DEHP exposed than in control cells. Cell width and area, as well as the diameter of the nucleus and nucleolus, were greater in exposed cells than in control cells. These are interpreted as signs of cytotoxicity and suggest potential adverse effects on the development of skeletal muscle cells from DEHP exposure, as reported for other cell types.

RESUMEN: Diariamente los seres humanos tenemos contacto con aditivos plastificantes, el di-(2-etilhexil) ftalato (DEHP) se encuentra entre los más comunes. El DEHP puede liberarse del plástico e ingresar al cuerpo humano, donde es metabolizado y transformando en moléculas hidrofílicas oxidativas. Seguimientos en pacientes expuestos a este ftalato e investigaciones en cultivos de varios tipos celulares han aportado información sobre sus efectos. El DEHP es asociado con la inhibición del desarrollo de células humanas diploides y cambios morfológicos en células germinales en cultivo. Sin embargo, aún es poco lo que se sabe sobre los efectos en el músculo esquelético, a pesar de que este tejido representa alrededor del 50 % de la masa corporal del humano. Para explorar y evaluar algunos efectos morfológicos en células de músculo esquelético, cultivos primarios fueron expuestos a DEHP (1 mM) durante 13 días. Se dio seguimiento a tres parámetros de desarrollo del cultivo y nueve características celulares. Al término de 13 días de exposición, los valores del área de crecimiento, viabilidad celular y concentración de proteínas totales fueron inferiores con respecto a los cultivos control. Se observaron cambios morfométricos en las células expuestas. Particularmente, el ancho y área celular, así como los diámetros del núcleo y nucleolos, fueron mayores a los registros en las células control. Estos resultados se interpretan como signos de citotoxicidad y sugieren efectos potencialmente adversos en el desarrollo de las células del músculo esquelético ante una exposición al DEHP, como se ha registrado para otros tipos celulares.

Strategies for potential toughening of acrylic denture bases polymerized with microwave energy

Abstract Thiourethane additives have been shown to improve properties in several dental polymer applications. The aim of this study was to verify the effect of the addition of thiourethane oligomers and acrylamide or isobornyl-based plasticizers on the physical properties of the denture base acrylic resin polymerized with microwaves. Thiourethane oligomer (TU) was synthetized and added to microwaved acrylic resin in proportions varying between 3 and 14 wt%. Separate experimental groups included the addition of dimethyl acrylamide (DMAM) and isobornyl methacrylate as plasticizers, at concentrations varying from 5 to 20 wt%. Samples were polymerized using microwave energy at 500 Watts for 3 min, deflasked at room temperature, stored in water at 37 °C for 24 h, and evaluated for: linear dimensional change, gloss, Knoop hardness, surface roughness, impact strength, yield strength, elastic modulus, toughness, yield strength, viscosity, glass transition temperature and network heterogeneity, and water sorption/solubility. Data were analyzed with ANOVA/Tukey's post-hoc test (a=5%). The addition of TU led to properties that were similar or worse than the materials to which it was not added, except for dimensional stability. The impact on properties was statistically significant for all materials above 20% addition of TU. The addition of DMAM at 5 wt% or isobornyl methacrylate at 10 wt% improved yield strength and modulus, but increased water sorption and solubility. Except for dimensional stability, the addition of thiourethane oligomers to acrylic denture base materials compromised most tested properties. The use of DMAM and isobornyl methacrylate improved properties for selected compositions.

Resumo Aditivos de tiouretano demonstraram melhorar propriedades de polímeros em diversas aplicações. O objetivo deste estudo foi verificar o efeito da adição de oligômeros de tiouretano, monômeros de acrilamida ou baseados em funcionalidade isobornil na propriedades físicas de bases de dentadura de acrílico polimerizadas em micro-ondas. O oligômero de tiouretano (TU) foi sintetizado e adicionado à resina acrílica em proporções variando de 3 a 14% em peso. Dimetil acrilamida (DMAM) e isobornil metacrilato (IBMA) foram adicionados em formulações separadas como plastificantes em concentrações variando de 5 a 20% em peso. As amostras foram polimerizadas usando energia de micro-ondas (500 Watts oor 3 min), desincluídas da mufla a temperature ambiente, armazenadas em água a 37°C por 24 h, e submetidas aos testes de: alteração dimensional linear, brilho, dureza Knoop, rugosidade superficial, resistência ao impacto, tensão normal de escoamento, módulo de elasticidade, tenacidade, viscosidade, temperatura de transição vítrea e heterogeneidade da rede polimérica, além de sorção de água e solubilidade. Os dados foram analisados com ANOVA e teste de Tukey (a=5%). A adição de TU não afetou ou diminuiu todas as propriedades, exceto pela estabilidade dimensional. O impacto nas propriedades foi estatisticamente significante para todos os materiais em concentrações acima de 20% de TU. Isso pode ser explicado por um encurtamento das cadeias e diminuição do empacotamento das cadeias lineares do PMMA. A adição de 5% de DMAM ou 10% de isobornil metacrilato melhoraram a tensão de escoamento e o módulo, mas aumentaram a sorção de água e solubilidade. Exceto pela estabilidade dimensional, a adição de oligômeros de tiouretano à bases de dentatura compostas por resina acrílica prejudicou todas a propriedades testadas. O uso de DMAM e isobornil metacrilato melhorou as propriedades para composições selecionadas.

Utilization of zein-based coatings containing vegetable oils on the physicochemical characteristics of vacuum-packaged lamb meat / Utilização de revestimentos à base de zeínas contendo óleos vegetais sobre as características físico-químicas da carne de cordeiro embalada a vácuo

ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects and storage time. The combination of olive oil and pepper oil (OLPP) exhibited higher color stability, while the coatings containing rosemary (RO), rosemary and olive oil (OLRO), and pink pepper oil (PP) exhibited the highest oxidative stability in 29 days. The pH, WHC, and shear force parameters did not appear to have been affected by the coatings. In summary, as appearance is an important purchasing factor, the coating containing olive oil and pink pepper oil is very promising as an alternative for maintaining vacuum-packaged lamb meat quality.

RESUMO: Durante a vida de prateleira da carne fresca podem ocorrer mudanças físico-químicas, microbiológicas e sensoriais indesejadas. Para evitar tais mudanças a combinação da embalagem tradicional à vácuo com revestimentos comestíveis é uma alternativa. O objetivo deste estudo foi avaliar o efeito do uso de diferentes revestimentos comestíveis à base de zeínas em combinação com diferentes óleos vegetais (óleos de: pimenta rosa, alecrim, azeite e combinação de azeite + óleo de pimenta rosa ou alecrim) nas características fisico-químicas da carne ovina, embalada à vácuo e armazenada à temperatura 5±1 °C. Foram realizadas análises de pH, cor instrumental, capacidade de retenção de água (CRA), força de cisalhamento, substâncias reativas ao ácido tiobarbitúrico (TBARS) a cada sete dias, no período de 29 dias. Foram observadas diferenças significativas (P<0,05) para o efeito de revestimentos e o tempo de armazenamento. A combinação de azeite mais óleo de pimenta (OLPP), apresentou maior estabilidade de cor, enquanto que os revestimentos contendo alecrim (RO), alecrim mais azeite (OLRO) e óleo de pimenta (PP) foram os que apresentaram maior estabilidade oxidativa no período de 29 dias. Os parâmetros pH, CRA e força de cisalhamento não parecem ter sido afetados pelos revestimentos. Tendo em vista que aparência é um importante fator de compra, o revestimento contendo azeite e óleo de pimenta rosa foi o mais promissor para ser utilizado na manutenção da qualidade de carne ovina.

Timed Release of Valsartan from Programmable Release Capsules: Importance of Plasticizers.

The objective of the present study was to evaluate the effect of different plasticizers on the ethylcellulose coatings of capsules and its timed release characteristics. Various plasticizers such as dibutyl phthalate (DBP), triacetin (TA), glycerol, triethyl citrate (TEC), polyethylene glycol-4000 and polyethylene glycol-6000 (PEG) were studied. The physicochemical properties of the casted polymeric films such as mechanical resistance, water uptake and dry weight loss were determined. Also the type and concentration of plasticizer on timed release of the capsule was studied. The drug release was found to be strongly dependent on the type of plasticizer and was in the order of GY>TA>PEG 6000>PEG 4000>TEC>DBP. Capsules coated with hydrophobic DBP (5%) showed good release with a lag time of 6 ± 0.5 h. DBP provided mechanically resistant coatings on the capsule and remained within the polymeric films without leaching upon exposure to the release media which helped in maintaining the lag time.

Influence of thickness on properties of plasticized oat starch films

The aim of this study was to investigate the effect of thickness (between 80 and 120 µm) on apparent opacity, water vapor permeability and mechanical properties (tensile and puncture) of oat starch films plasticized with glycerol, sorbitol, glycerol:sorbitol mixture, urea and sucrose. Films were stored under 11, 57, 76 and 90% relative humidity (RH) to study the mechanical properties. It was observed that the higher the thickness, the higher was the opacity values. Films without the plasticizer were more opaque in comparison with the plasticized ones. Glycerol:sorbitol films presented increased elongation with increasing thickness at all RH. Puncture force showed a strong dependence on the film thickness, except for the films plasticized with sucrose. In general, thickness did not affect the water permeability.