Artificial intelligence knowledge, attitudes and application perspectives of undergraduate and specialty students of faculty of dentistry in Turkey: an online survey research.

Background: This study aimed to investigate the knowledge, attitudes, and perceptions of fourth- and fifth-year undergraduate as well as specialty dentistry students in Turkey concerning artificial intelligence (AI) and its applications.

Methods: The study was conducted between October 16, 2023, and January 16, 2024, with participants consisting of volunteers from dental faculties in Turkey. A total of 335 undergraduate students and 62 specialty students participated in the survey, which utilized non-probability convenience and snowball sampling methods.

A YOLO-V5 approach for the evaluation of normal fillings and overhanging fillings: an artificial intelligence study.

Dental fillings, frequently used in dentistry to address various dental tissue issues, may pose problems when not aligned with the anatomical contours and physiology of dental and periodontal tissues. Our study aims to detect the prevalence and distribution of normal and overhanging filling restorations using a deep CNN architecture trained through supervised learning, on panoramic radiography images. A total of 10480 fillings and 2491 overhanging fillings were labeled using CranioCatch software from 2473 and 1850 images, respectively.

Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives.

The increasing interest in endocannabinoid-like compounds (ECL) in food stems from their important physiological roles, including energy metabolism and satiety. In this study, the effect of fermentation or alkalisation on the formation of ECL compounds in table olives was investigated. N-acylethanolamines, monoacylglycerols, N-acylamino acids, and N-acylneurotransmitters were monitored.

Nursing students' metaphorical perceptions of sexuality in older people: An example of metaphor analysis.

Purpose: This study aims to describe the metaphorical perceptions of nursing students towards sexuality in older people through metaphor.

Background: Age-related changes and health problems can adversely affect sexual functions. Sexuality is a basic physiological need that continues throughout life and it is important to eliminate the problems related to sexual life that occur in old age.

The Effect of Distant Reiki Applied to Individuals with Extremity Amputation on Pain Level and Holistic Well-Being: A Quasi-experimental Study.

Background: Pain felt in an amputated limb is quite common. Phantom pain affects the lives of individuals in many ways and can negatively affect the holistic well-being of individuals. Distant Reiki can be used in the management of these problems.

Evaluation of the attitude and knowledge level of dentistry undergraduate and specialist students towards epilepsy patients.

Objective: The objective of this research, which was carried out at a faculty of Dentistry situated in Turkey, was to assess the differences in awareness, knowledge, and attitudes about epilepsy among preclinical and clinical undergraduate students as well as speciality students. Moreover, this study seeks to ascertain the adequacy of the curriculum and clinical training provided to dental students in the context of managing patients with epilepsy. The aim is to ensure a full grasp of the subject matter and the development of practical skills.

Effect of different stress conditions on the formation of amino acid derivatives by Brewer's and Baker's yeast during fermentation.

The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Fermentation was performed in model systems under different temperature, pH, alcohol, phenolic, and osmotic stress conditions, as well as in beer and dough. According to stress response molecules, yeasts were more affected by osmotic, temperature, and alcohol stresses.

Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry.

An analytical method was developed for the determination of endocannabinoids and endocannabinoid-like compounds using ultra high performance liquid chromatography tandem mass spectrometry in fermented food products. Extraction optimization and method validation were carried out to detect 36 endocannabinoids and endocannabinoid-like compounds including N-acylethanolamines, N-acylamino acids, N-acylneurotransmitters, monoacylglycerols and primary fatty acid amides using 7 isotope labelled internal standards in foods. The method was able to detect precisely these compounds with good linearity (R2 > 0.

Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods.

Foods contain neuroactive compounds, such as γ-aminobutyric acid, serotonin, kynurenic acid, and catecholamines. Neuroactive compounds synthesized by humans have various behavioral and physiological roles. It is thus significant for future studies to investigate how diet-derived neuroactive compounds can impact human health and mood.

Investigation of surface roughness values of various restorative materials after brushing with blue covarine containing whitening toothpaste by two different methods: AFM and profilometer.

The aim of this study is to evaluate the effect of whitening toothpaste on the surface roughness of resin-based restorative materials by different measurement methods. Twenty four specimens from each of human enamel, a microhybrid composite and two nanohybrid composites discs (8.0 diameter × 4.

Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni.

This study aimed to investigate the effect of commercial non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives, some of which have neuroactive properties, during fermentation in laboratory-scale processing of white and red wines. Changes in the content of amino acid derivatives during fermentation of large-scale white and red wines were also evaluated. The highest kynurenic, picolinic, and quinolinic acid concentrations were observed in white wine fermented with Torulaspora delbrueckii, Kluyveromyces thermotolerans and Saccharomyces cerevisiae simultaneously.

The Effect of Doll Therapy on Agitation and Cognitive State in Institutionalized Patients With Moderate-to-Severe Dementia: A Randomized Controlled Study.

ClinicalTrials.gov, ID: NCT04120103 Retrospectively registered on 8 April 2019.

Neuroactive compounds in foods: Occurrence, mechanism and potential health effects.

Neuroactive compounds are synthesized by certain plants and microorganisms by undertaking different tasks, especially as a stress response. Most common neuroactive compounds in foods are gamma-aminobutyric acid (GABA), serotonin, melatonin, kynurenine, kynurenic acid, dopamine, norepinephrine, histamine, tryptamine, tyramine and β-phenylethylamine. Fermented foods contain some of these compounds, which can affect human health and mood.

Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae.

This study aimed to evaluate the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using a multi-response kinetic model and an empirical modified logistic model. Saccharomyces cerevisiae NCYC 88 (ale yeast) and S. pastorianus NCYC 203 (lager yeast) were used to understand the effect of fermentation type on tryptophan derivatives.

Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content.

Hazelnuts and their skins are important sources of health-promoting compounds. In this study, serotonin, a neuroactive compound, and its precursor tryptophan in 14 hazelnuts, almost all hazelnut varieties in Turkey, in two consecutive harvest years were investigated. Serotonin content of hazelnut skins and the effect of roasting on the serotonin content of hazelnuts were also revealed for the first time.

Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry.

An ultra performance liquid chromatography-mass spectrometry (UPLC-MS/MS) method was developed for the determination of serotonin in raw and roasted nuts (almond, Brazil nut, cashew, chestnut, coconut, hazelnut, Macadamia nut, pecan, peanut, pine nut, pistachio and walnut) as well as nut products (nut containing snack bars, chocolate and spreads) for the first time. Water extraction without prior defatting was performed to leach serotonin from complex matrices of nuts. Mean recoveries ranged from 64.

Effect of progressive muscle relaxation on the caregiver burden and level of depression among caregivers of older patients with a stroke: A randomized controlled trial.

Aim: This study aimed to investigate the effect of progressive muscle relaxation on the caregiver burden and level of depression among the caregivers of older patients with a stroke.

Methods: This randomized, controlled experimental study was conducted between December, 2015 and July, 2017 with the caregivers of older patients with a stroke who had been admitted to the home care unit of a state hospital. The caregivers were randomly assigned to intervention (n = 23) and control (n = 21) groups, based on the study's inclusion criteria.

Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry.

This study aimed to develop an analytical method for the determination of tryptophan and its derivatives in kynurenine pathway using tandem mass spectrometry in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa powder). The method entails an aqueous extraction and reversed phase chromatographic separation using pentafluorophenyl (PFP) column. It allowed quantitation of low ppb levels of tryptophan and its derivatives in different fermented food matrices.

The Effect of Progressive Relaxation Exercises on Fatigue and Sleep Quality in Individuals With COPD.

This randomized controlled experimental study was conducted to investigate the effect of progressive muscle relaxation exercises on dyspnea, fatigue, and sleep quality in individuals with chronic obstructive pulmonary disease. A Descriptive Questionnaire and the Chronic Obstructive Pulmonary Disease and Asthma Fatigue Scale, Chronic Obstructive Pulmonary Disease and Asthma Sleep Scale and Medical Research Council Dyspnea Scale were used for data collection. The decrease in the mean dyspnea, fatigue, and sleep scores in the intervention group was statistically significantly more pronounced than the patients in the control group (P < .

Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum.

This study aimed to investigate the formation of tyramine during yoghurt fermentation with the focus on interaction between Streptococcus thermophilus RSKK 04082, Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 and Lactobacillus plantarum RSKK 02030. These microorganisms were used in the yoghurt fermentation as single strains or mixed cultures containing double or triple strains.

Formation of melatonin and its isomer during bread dough fermentation and effect of baking.

Melatonin is produced mainly by the pineal gland in vertebrates. Also, melatonin and its isomer are found in foods. Investigating the formation of melatonin and its isomer is of importance during bread dough fermentation and its degradation during baking since bread is widely consumed in high amounts.

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry.

This study aimed to develop a reliable analytical method for the determination of melatonin and its isomers in various food products. The method entails ethanol extraction of solid samples (or dilution of liquid samples) prior to liquid chromatography coupled to triple quadruple mass spectrometry (LC-MS/MS) analysis of target analytes. The method was in-house validated and successfully applied to various food matrices.