The design of three-dimensional (3D) scaffolds should focus on creating highly porous, 3D structures with an interconnected pore network that supports cell growth. The scaffold's pore interconnectivity is directly linked to vascularization, cell seeding, guided cell migration, and transportation of nutrients and metabolic waste. In this study, different types of food flavors including monosodium glutamate, sugar, and sodium chloride were used as the porogens along with PCL/PVP blend polymer for solvent casting/particulate leaching method. The morphology, porosity, interconnectivity, chemical composition, water absorption, and mechanical properties of the fabricated scaffolds are carefully characterized. The scaffolds are biocompatible in bothandexperiments and do not trigger any inflammatory response while enhancing new bone formation and vascularization in rabbit calvaria critical-sized defects. The new bone merges and becomes denser along with the experiment timeline. The results indicate that the 3D PCL/PVP scaffolds, using monosodium glutamate as porogen, exhibited suitable biological performance and held promise for bone tissue engineering in oral and maxillofacial surgery.
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http://dx.doi.org/10.1088/1748-605X/ad6ac5 | DOI Listing |
Food Chem
December 2024
School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address:
The impact of various biopolymers on low-sodium condiments composed of salt, potassium chloride, sodium glutamate and Maillard reaction products with chicken flavor were evaluated in order to generate uniformly distributed low-sodium condiments. The addition of biopolymers reduced the sodium and potassium content of low sodium condiments, as well as improved the particle size, changed the particle morphology. The addition of different biopolymers had different effects on the color, flow characteristics, solubility, hygroscopicity and thermal stability of low sodium condiments.
View Article and Find Full Text PDFZh Nevrol Psikhiatr Im S S Korsakova
December 2024
Research Center of Neurology, Moscow, Russia.
Objective: To evaluate the relationship of diet and food components with the frequency of migraine attacks.
Material And Methods: Sixty patients (mean age 35.5±8.
ACS Chem Neurosci
December 2024
Department of Physicochemical Drug Analysis, Faculty of Pharmacy, Jagiellonian University Medical College, Medyczna 9, Cracow 30-688, Poland.
The sodium-dependent membrane transporter SLC6A15 (BAT2) belongs to the SLC6 family, which comprises carriers of amino acids and monoamines. BAT2 is expressed in the central nervous system (CNS), including the glutaminergic and GABAergic system. SLC6A15 supplies neurons with neutral amino acids.
View Article and Find Full Text PDFReprod Toxicol
December 2024
Human Anatomy and Embryology Department, Faculty of Medicine, Zagazig University, Zagazig 44519, Egypt; Department of Anatomy, College of Medicine, Al-Baha University, Al-Baha 65525, Saudi Arabia.
Monosodium glutamate (MSG) is one of the most commonly used food additives, known for its adverse health effects. Alogliptin (ALO) is a highly selective dipeptidyl peptidase-4 inhibitor, but its role in male reproductive function remains debated. The study was designed to evaluate and compare the potential of ALO in mitigating MSG-induced testicular toxicity in juvenile and adult male rats.
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