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Oral Opportunistic Infection Induced by Stress and Silent Type 2 Diabetes Mellitus in Young Adult Patient: A Case Report.
Int Med Case Rep J
January 2025
Department of Oral Medicine, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia.
Introduction: Opportunistic infections (IO) are infections of microbiota (fungi, viruses, bacteria, or parasites) that generally do not cause disease but turn into pathogens when the body's defense system is compromised. This can be triggered by various factors, one of which is due to a weakened immune system due to Diabetes Mellitus (DM), which increases the occurrence of opportunistic infections, especially in the oral cavity. Fungal (oral candidiasis) and viral (recurrent intraoral herpes) infections can occur in the oral cavity of DM patients.
View Article and Find Full Text PDFBedford, 1931, a sole extant species of the genus - a scoping review.
Front Parasitol
June 2024
Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Roodepoort, South Africa.
Bedford, 1931 is the sole extant tick species that belongs to the genus and family and Nuttalliellidae respectively. With the characteristics that are respectively distinctive to hard and soft ticks, it is regarded as the species closest to the ancestral lineage of ticks as well as the missing link between the Argasidae and Ixodidae families. In this review, literature search of the articles reporting on was done in Google Scholar and PubMed databases.
View Article and Find Full Text PDFFoaming purees as a strategy to modify oral processing time.
Curr Res Food Sci
December 2024
Institute of Agrochemistry and Food Technology (IATA, CSIC), Spain.
Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral processing. This was achieved by creating different structures in purees using a gas syphon, vacuum and syphon + vacuum.
View Article and Find Full Text PDFStudy on Starch-Based Thickeners in Chyme for Dysphagia Use.
Foods
December 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch.
View Article and Find Full Text PDFAnalysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food.
Int J Biol Macromol
January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Western Agriculture, Chinese Academy of Agricultural Sciences, Changji 831100, China. Electronic address:
This work prepared the soy protein isolate (SPI)-beeswax-based bigel loaded with β-carotene, and the effect of printing temperature (PT) on texture regulation was investigated. During printing, increasing PT weakened the rheological properties and printability of ink. However, the mechanical strength and deformation resistance at non-linear regions of products were strengthened after printing.
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