Buttocks Beautification 3D with Calcium Hydroxylapatite (RadiesseTM): An Individualized Approach to Diagnosing and Treating Contour, Sagging, and Cellulite of the Buttocks in Seven Cases.

Background: The demand for body procedures is increasing, and buttocks beautification is one of the most sought-after procedures in dermatological and plastic surgery clinics. Several aspects affect the beauty of this area, including sagging, cellulite, contour irregularity, and volume reduction. This makes treatment of the area more challenging. Calcium hydroxylapatite (CaHA), which may be injected into the buttocks, stimulates local neocollagenesis, provides volume replacement, increases the strength and elasticity of the dermis, and thickens the underlying superficial fascia. However, no protocol for buttocks beautification tailors the dilution and deep application of CaHA filler simultaneously according to clinical assessments and personal priorities regarding contour, sagging, and cellulite. Purpose: To report the results of a minimally invasive protocol using different dilutions of CaHA (Buttocks Beautification 3D) in the buttocks with application in different planes. The treatment was performed according to a previous individualized evaluation to improve the area aesthetically. Patients and methods: Six women and one man were submitted to the protocol. An assessment was performed to determine the shape, sagging, cellulite (in women), and patients' preferences for buttocks beautification. The dilution, volume, depth, and injection technique for CaHA were based on these assessments. The results of the treatment were then assessed using standardized photographs and patient satisfaction. Results: We reported favorable results in six women and one man with different grades of sagging, female cellulite, and shapes of the gluteal region who were treated with CaHA injections according to a tailored protocol. All participants reported high satisfaction with the procedure. Conclusion: Highly satisfactory results were achieved in seven adult patients who were assessed and treated for the buttocks with CaHA using an individualized protocol. Prospective studies should be performed to corroborate our findings and optimize the use of Buttocks Beautification 3D as a reliable modality of treatment for this body area.

IncobotulinumtoxinA for the Treatment of Glabella and Forehead Dynamic Lines: A Real-Life Longitudinal Case Series.

Background: There is substantial interpersonal variation in the patterns of muscular contraction that substantiates the use of personalized points of application and dosages in clinical practice to achieve optimal results. Nevertheless, there has been no real-life therapeutic series with botulinum toxin for aesthetic treatment of the face in which the subjects were systematically followed to assess its long-term benefit. Purpose: To assess the performance and length of the treatment of glabellar and forehead lines with IncobotulinumtoxinA in a real-life setting. Patients and Methods: We enrolled 20 adults with indications for the treatment of upper facial dynamic lines (glabella and forehead) with botulinum toxin. The protocols of injection points were personalized by the injectors. The participants were photographed under maximum facial contraction before the application (D0) and after 15, 90, 120, and 180 days. The photos were randomly assessed by two blinded experienced raters to consensually grade the dynamic lines according to the Merz Aesthetics Scales (MAS). Efficacy was defined as the reduction in the MAS score. Results: At D15, 18 (90%; 95% CI: 80%-100%) participants reached the zero score, or a 2-point reduction on the MAS score from the forehead and 16 (80%; 95% CI: 65-90%) reached that reduction for the glabella. These values from D90 were 14 (70%; 95% CI: 55-85%) for both sites. At D120, these values were 11 (55%; 95% CI: 35-75%) and 8 (40%; 95% CI: 25-55%) for the forehead and glabella. At D180, 10 (50%; 95% CI: 30-70%) participants presented a MAS score for forehead or glabella dynamic lines lower than the score assessed at D0. Conclusion: As much as 70% of the patients sustained a reduction of scores after 120 days of the treatment for dynamic glabellar and forehead lines. Half of the patients evidenced prolonged benefit at 180 days.

Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread Quality.

Development of viscoelastic doughs from non-wheat proteins allows for a wider range of gluten-free products. Little work has been completed to describe mechanisms of zein functionality in food systems. To identify factors responsible for dough development in zein-starch mixtures and their influence on zein bread quality, a mixture of 20% zein-80% maize starch was mixed with water and various reagents. Salts, NaSCN, NaCl, and Na2 SO4 were evaluated at concentrations from 0 to 2M for their influence on the properties of zein-starch dough systems. NaSCN at low concentrations produced softer dough. Ethanol treatments produced softer more workable dough in the absence of salts. Increasing concentrations of NaCl and Na2 SO4 resulted in coalescing of the proteins and no dough formation. The addition of ß-ME had minimal softening effects on zein-starch dough. Specific volumes of zein-starch bread increased with decreasing NaCl addition in bread formulations. Likewise, including 5% ethanol (v/v) in the bread formula increased bread quality.

Role of non-covalent interactions in the production of visco-elastic material from zein.

The role of non-covalent interactions in the formation of visco-elastic material from zein was investigated. Hydrophobic interactions were evaluated through the addition of various salts from the Hofmeister series. Urea, ethanol, and beta mercaptoethanol (ß-ME) were used to evaluate the effects of protein denaturation and disulfide bonds on zein's ability to form a visco-elastic material. The addition of NaI and NaSCN altered the properties of visco-elastic materials made from zein, making them softer and more extensible, as did urea and ethanol. The addition of NaCl and Na2SO4 negatively impacted the ability of zein to from a visco-elastic material and at higher concentrations completely disrupted the formation of visco-elastic material. These results indicate that manipulating non-covalent interactions in zein can alter and in some cases, completely disrupt the formation of a visco-elastic material. Specifically this may be due to disruption of hydrophobic interactions within individual zein proteins or interactions between proteins. The reducing agent ß-ME had little effect on zein's ability to form a visco-elastic material. Therefore, the visco-elastic properties of zein arise as a result of non-covalent interactions.

Chemistry and physical properties of melt-processed and solution-cross-linked corn zein.

Corn zein was cross-linked with glutaraldehyde (GDA) using glacial acetic acid (HAc) as catalyst. The objectives are to evaluate the swelling characteristics of GDA cross-linked zein gels in water, ethanol, and their combinations. Similar formulations, upon solvent evaporation, form films. The mechanical properties of the films are compared to compression molded tensile bars from GDA melt-processed zein as a second objective. Chemistry of the cross-linking reaction was based on the aldehyde binding characteristics defined by use of fluorescence spectroscopy; sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) to demonstrate the cross-linking reaction; FTIR to observe absorption differences of the cross-linked product; differential scanning calorimetry, dynamic mechanical analysis and thermogravimetric analysis to assess thermal properties; and the use of Instron Universal Testing Machine to evaluate mechanical properties. A reaction mechanism for acid catalyzed GDA cross-linking of zein is proposed. Thermal and mechanical properties of tensile bars cut from either film or formed by compression molding were similar, where both showed increased tensile strengths, ductility and stiffness when compared with unmodified controls. Samples that were reacted with 8% GDA by weight based on weight of zein from either process retained their integrity when tensile bars from each were subjected to boiling water for 10 min or soaking in either water or HAc for 24 h. The melt-processed, cross-linked zein is a more environmentally friendly method that would eliminate the need for HAc recovery.

Structural characterization of alpha-zein.

A variety of published physical measurements, computational algorithms, and structural modeling methods have been used to create a molecular model of 19 kDa alpha-zein (Z19). Zetaeins are water-insoluble storage proteins found in corn protein bodies. Analyses of the protein sequence using probability algorithms, structural studies by circular dichroism, infrared spectroscopy, small-angle X-ray scattering (SAXS), light scattering, proton exchange, NMR, and optical rotatory dispersion experiments suggest that Z19 has approximately 35-60% helical character, made up of nine helical segments of about 20 amino acids with glutamine-rich "turns" or "loops". SAXS and light-scattering experiments suggest that in alcohol/water mixtures alpha-zein exists as an oblong structure with an axial ratio of approximately 6:1. Furthermore, ultracentifugation, birefringence, dielectric, and viscosity studies indicate that alpha-zein behaves as an asymmetric particle with an axial ratio of from 7:1 to 28:1. Published models of alpha-zein to date have not been consistent with the experimental data, and for this reason the structure was re-examined using molecular mechanics and dynamics simulations creating a new three-dimensional (3D) structure for Z19. From the amino acid sequence and probability algorithms this analysis suggested that alpha-zein has coiled-coil tendencies resulting in alpha-helices with about four residues per turn in the central helical sections with the nonpolar residue side chains forming a hydrophobic face inside a triple superhelix. The nine helical segments of the 19 kDa protein were modeled into three sets of three interacting coiled-coil helices with segments positioned end to end. The resulting structure lengthens with the addition of the N- and C-terminal sections, to give an axial ratio of approximately 6 or 7:1 in agreement with recent experiments. The natural carotenoid, lutein, is found to fit into the core of the triple-helical segments and help stabilize the configuration. Molecular dynamics simulations with explicit methanol/water molecules as solvent have been carried out to refine the 3D structure.

Rheological studies utilizing various lots of zein in N,N-dimethylformamide solutions.

Rheological studies were carried out on solutions of zein in N,N-dimethylformamide (DMF), where the specific lot of zein, concentration, time, and temperature were varied. DMF is a good solvent for zein, giving clear, relatively low viscosity solutions. It was found that all of the zein solutions behaved in a non-Newtonian fashion. At high concentration and elevated temperature, zein solutions will increase in viscosity with time. A temperature study on the rate of viscosity rise illustrated that at temperatures above 40 degrees C, the rate of viscosity rise increased in a non-Arrhenius fashion. There can be significant lot to lot variations in commercially obtained zein that gives rise to differences in viscosity and rate of viscosity rises. With the samples studied, viscosity was found to double from one lot of zein to another. Size exclusion chromatography suggests that compositional differences between the lots drive the observed differences in viscosity.