Injuries to the Stomatognathic System in Brazilian Jiu-Jitsu Athletes.

As a contact sport, Brazilian jiu-jitsu requires the fighter to expose his/her stomatognathic system to the adversary, making him/her more susceptible to oral and maxillofacial injuries and disorders. The aim of the present study was to determine the prevalence of injuries and disorders of the stomatognathic system and associated factors among practitioners of Brazilian jiu-jitsu. A total of 179 athletes were interviewed and submitted to a physical examination. The majority was male, in the beginner category and had participated in competitions. Athletes with more experience had a higher frequency of orofacial injuries (PR = 1.77; 95% CI: 1.01-1.38), such as oral mucous lacerations and skin abrasions in the facial region, which mainly occurred during training sessions. A mouthguard is not mandatory for the sport and many athletes (both beginners and more experienced athletes) do not use one due to difficulty breathing with the device. A prefabricated (type II) mouthguard was the most common among the athletes who used this equipment, although it does not offer adequate protection. Athletes on more advanced levels wore mouthguards significantly more often (PR = 1.96; 95% CI: 1.11-2.45). In conclusion, more experienced jiu-jitsu athletes had a higher frequency of orofacial injuries, such as lacerations and abrasions, and are more likely to wear a mouthguard. However, longitudinal studies are needed in order to assess the possible causes and risks.

Impact of the anatomical location, alcoholism and smoking on the prevalence of advanced oral cancer in Brazil.

BACKGROUND: To evaluate the prevalence of oral cancer in Brazil according to the clinical stage, anatomical location, alcoholism and smoking. MATERIAL AND METHODS: Data referring to 31,217 cases of oral cancer, from 2000 to 2010, were obtained from the Integrator Module of the Hospital Registry of Cancer. Inconsistent data ("non-classified" cases) was eliminated and 21,160 cases were analyzed. The frequency distribution according to clinical stage, anatomical location, alcoholism and smoking was analyzed descriptively and through a binary logistic regression model (α<0.05). The clinical stage (dependent variable) was dichotomized in early stage (I and II) or advanced stage (III and IV). The year of diagnosis, anatomical location and deleterious habits (alcoholism and smoking) were considered independent variables. RESULTS: The most frequent characteristics were: oropharynx location (n=3856, 18.41%), clinical stage IV (n=11924, 56.09%) and combined use of alcohol and tobacco (n=19226; 61.59%). The year 2009 (p<0.01, PR = 1.162, CI-95%=1.053-1.283) and location at the base of tongue (p<0.01, PR = 2.485, CI-95% = 2.182-2.807) presented a higher prevalence ratio for advanced stage oral cancer. The combined use of alcohol and tobacco showed a higher prevalence rate for the advanced clinical stage of cancer (p<0.01, PR =1.449, CI-95%=1.382-1.520) if compared to individuals without habits, or just alcoholics. CONCLUSIONS: Higher prevalence of advanced stage of oral cancer is related to the localization at the base of the tongue and to the concomitant use of alcohol and tobacco. Therefore, it can be suggested that all these characteristics lead to a worse prognosis of oral cancer.

Atividade antibacteriana de Óleos Essenciais sobre Streptococcus mutans e Staphylococcus aureus / Antibacterial Activity of Essential Oils against Strains of Streptococcus and Staphylococcus

Este trabalho objetivou avaliar a ação antimicrobiana in vitro dos óleos essenciais de Ocimum basilicum (Manjericão Exótico), Thymus vulgaris (Tomilho Branco), e de Cinnamomum cassia (Canela da China) sobre cepas bacterianas de Streptococcus mutans (ATCC 25175) e Staphylococcus aureus (ATCC 25923). A atividade antibacteriana dos óleos essenciais foi determinada pela Concentração Inibitória Mínima (CIM) e a Concentração Bactericida Mínima (CBM) através da técnica de microdiluição e do esgotamento. Para a CIM, foram utilizadas placas de 96 poços e inseriu-se 100µL de caldo BHI, 100µL da diluição dos óleos essenciais no primeiro poço e 10µL da suspensão bacteriana (1,5x10(6) microrganismos/mL). Realizou-se a diluição seriada partindo-se da concentração inicial de 8% até 0,0625%. A CIM correspondeu à última diluição na qual não foi verificada a presença de bactérias. Para obter a CBM, realizou-se a semeadura em Ágar Miller-Hinton das diluições correspondentes a CIM, 2CIM e 4CIM. As placas foram incubadas a 37º C em estufa bacteriológica por 24 horas. Os testes foram realizados em triplicata tendo a clorexidina como controle positivo. Para S. aureus (ATCC 25923) a CIM e CBM dos óleos essenciais de C. cassia, O. basilicum e T. vulgaris foram 0,0625%, 4% e 0,0625%, respectivamente. Para S. mutans a CIM e a CBM dos óleos essenciais de C. cassia e T. vulgaris foram 0,125% e 0,25%, respectivamente. Já a CIM do O. basilicum foi 4% e não apresentou ação bactericida. Conclui-se que os óleos essenciais avaliados apresentaram ação antibacteriana frente a cepas de S. mutans e S. aureus, sendo que os menores valores de CIM e de CBM foram provenientes dos óleos de C. cassia e T. vulgaris.

The aim of this study is to evaluate the in vitro antimicrobial activity of essential oils of Ocimum basilicum (basil), Thymus vulgaris (thyme) and Cinnamomum cassia (Chinese cinnamon) against strains of Streptococcus mutans (ATCC 25175) and Staphylococcus aureus (ATCC 25923). The antibacterial activity of the essential oils was determined by Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). The MIC was obtained by the microdilution technique using 96-well microplates, in which we inserted: 100µL of Brain Heart Infusion broth at double concentration, 100µL of the dilution of the essential oils and 10µL of bacterial suspension (1.5 x 10(6) organisms / mL). The products were diluted from the initial concentration of 8% up to 0.0625%. The MIC corresponded to the last dilution in which there was no presence of bacteria or turbidity in the culture medium. The MBC was obtained by seeding, in Mueller-Hinton agar, 10µL aliquots of dilutions corresponding to the MIC and the two immediately preceding ones (2MIC and 4MIC). The plates were incubated at 37°C in a bacteriological incubator for 24 hours. The tests were performed in triplicate, and 2% Chlorhexidine Digluconate was the control product. For S. aureus, the MIC and MBC of the essential oils of C. cassia, O. basilicum and T. vulgaris were 0.0625%, 0.0625% and 4%, respectively. For S. mutans, the MIC and MBC of the essential oils of C. cassia and T. vulgaris were 0.125% and 0.25%, respectively. The MIC of O. basilicum against S. mutans was 4% and the essential oil showed no bactericidal action. Chlorhexidine Digluconate presented antibacterial activity against all organisms. The evaluated essential oils presented antibacterial activity against the strains of S. mutans and S. aureus, and we highlight the essential oils from C. cassia and T. vulgaris with the lowest MIC and MBC.