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Charles Parkouda,Fatoumata Ba/Hama,Laurencia Ouattara/Songre,Kwaku Tano-Debrah,Brehima Diawara 한국식품연구원 2015 Journal of Ethnic Foods Vol.2 No.2
Chemical changes during the fermentation of baobab seeds for production of Maari, a food condiment used in West Africa, were studied. Results showed a wide variety of free amino acids including essential amino acids in the unfermented seeds. Fermentation led to an increase in the concentration of total free amino acids from 16.03 nmol/mg in unfermented seeds to 113.24 nmol/mg after 60 hours of fermentation followed by a decrease thereafter. Fluctuations in the concentrations of each compound were observed during the fermentation period. Differences were also observed in the final products from different production sites with the Gorgadji sample showing the highest content in free amino acids. The output of the oil extraction was 11.5–25.8%. A total of seven fatty acids were identified, with oleic acid being quantitatively the major fatty acid. The results showed a much higher concentration of unsaturated fatty acids than saturated fatty acids. The preponderant fatty acids were oleic, linoleic, palmitic, and stearic acids. These four fatty acids constitute approximately 90% of the composition of Maari. The transformations of amino acids and fatty acids revealed during the fermentation of the seeds during this study will contribute to understanding its contribution to the nutrition of its consumers.
Stéphane Barthélemi,Alban Desoutter,Fatoumata Souaré,Frédéric Cuisinier 대한치과교정학회 2019 대한치과교정학회지 Vol.49 No.5
Objective: This study evaluated the efficiency of anchorage provided by temporary anchorage devices (TADs) in maxillary bicuspid extraction cases during retraction of the anterior teeth using a fixed appliance. Methods: Patients aged 12 to 50 years with malocclusion for which bilateral first or second maxillary bicuspid extractions were indicated were included in the study and randomly allocated to the TAD or control groups. Retraction of the anterior teeth was achieved using skeletal anchorage in the TAD group and conventional dental anchorage in the control group. A computed tomography (CT) scan was performed after alignment of teeth, and a second CT scan was performed at the end of extraction space closure in both groups. A three-dimensional superimposition was performed to visualize and quantify the maxillary first molar movement during the retraction phase, which was the primary outcome, and the stability of TAD movement, which served as the secondary outcome. Results: Thirty-four patients (17 in each group) underwent the final analysis. The two groups showed a significant difference in the movement of the first maxillary molars, with less significant anchorage loss in the TAD group than that in the control group. In addition, TAD movement showed only a slight mesial movement on the labial side. On the palatal side, the mesial TAD movement was greater. Conclusions: In comparison with conventional dental anchorage, TADs can be considered an efficient source of anchorage during retraction of maxillary anterior teeth. TADs remain stable when correctly placed in the bone during the anterior tooth retraction phase.