Inhibitory Effects of Erythrosine/Curcumin Derivatives/Nano-Titanium Dioxide-Mediated Photodynamic Therapy on Candida albicans.

This study focuses on the role of photosensitizers in photodynamic therapy. The photosensitizers were prepared in combinations of 110/220 µM erythrosine and/or 10/20 µM demethoxy/bisdemethoxy curcumin with/without 10% (w/w) nano-titanium dioxide. Irradiation was performed with a dental blue light in the 395-480 nm wavelength range, with a power density of 3200 mW/cm2 and yield of 72 J/cm2. The production of ROS and hydroxyl radical was investigated using an electron paramagnetic resonance spectrometer for each individual photosensitizer or in photosensitizer combinations. Subsequently, a PrestoBlue® toxicity test of the gingival fibroblast cells was performed at 6 and 24 h on the eight highest ROS-generating photosensitizers containing curcumin derivatives and erythrosine 220 µM. Finally, the antifungal ability of 22 test photosensitizers, Candida albicans (ATCC 10231), were cultured in biofilm form at 37 °C for 48 h, then the colonies were counted in colony-forming units (CFU/mL) via the drop plate technique, and then the log reduction was calculated. The results showed that at 48 h the test photosensitizers could simultaneously produce both ROS types. All test photosensitizers demonstrated no toxicity on the fibroblast cells. In total, 18 test photosensitizers were able to inhibit Candida albicans similarly to nystatin. Conclusively, 20 µM bisdemethoxy curcumin + 220 µM erythrosine + 10% (w/w) nano-titanium dioxide exerted the highest inhibitory effect on Candida albicans.

Effect of chewing rate on meal intake.

Fast eating has been shown to increase the risk of overweight in both children and adults. The objectives of the present study were to investigate the correlation between chewing rate and the number of chews per mouthful and to evaluate if they were associated with the weight of meal intake. Thirty healthy subjects, aged 18-24 yr, ate a test lunch at their habitual speed until they felt satiated. The activities of masseter and suprahyoid muscles were recorded to determine the number of chews and the moment of swallowing. The weight of meal intake was recorded along with body mass index (BMI), chewing rate, number of chews per mouthful, meal duration, ingestion rate, hunger, and food preference levels. The mean weight (±SD) of meal intake, chewing rate, and number of chews per mouthful were 261.4 ± 78.9 g, 94.4 ± 13.5 chews min-1 , 19.2 ± 6.4 chews per mouthful, respectively. Chewing rate was not correlated with the number of chews per mouthful. The multivariable linear regression showed that meal intake was significantly positively associated with chewing rate, meal duration, and BMI, but inversely associated with the number of chews per mouthful (adjusted R2 = 0.42). It was concluded that the number of chews was not associated with chewing rate but meal intake was explained by both reduced number of chews and increased chewing rate.