University of Erechim
University of Erechim
Castro H.H.O.,Pontifical Catholic University of Minas Gerais |
Gomes H.E.,Pontifical Catholic University of Minas Gerais |
Tassara L.F.R.,University Of Erechim |
De Freitas J.B.,Pontifical Catholic University of Minas Gerais |
And 2 more authors.
Pediatric Dental Journal | Year: 2016
Background Myofibroma is a benign mesenchymal neoplasm consisting of myofibroblasts proliferation. It is uncommon in the oral cavity and only a few cases were reported about the solitary myofibroma within the mandible. Methods This article is reporting a case of central myofibroma involving the right side of the mandible of a 13-year-old girl with the clinical, radiologic, histological and immunohistochemical management for diagnosis and treatment. Results The clinical and imaginological aspects suggested a widespread odontogenic and non odontogenic lesions In the histopathological examinations, a biphasic pattern of the spindle and round-shaped cells was revealed. Immunohistochemical reaction was shown as positive diagnosis to Smooth Muscle Actin. These findings indicated the myofibroblastic nature of the cells. Our results provided the diagnosis of myofibroma. Conclusion The clinical, imaginological and histological features indicated that the uncommon intraosseous myofibroma should be considered in differential diagnosis of widespread odontogenic and non odontogenic intraosseous mandibular lesions. © 2015 The Japanese Society of Pediatric Dentistry.
Cenci A.M.,University of Erechim |
Ugalde M.L.,University of Erechim |
Ugalde M.L.,Federal Institute of Farroupilha |
Steffens J.,University of Erechim |
And 3 more authors.
Food Technology and Biotechnology | Year: 2015
The goal of this study is to evaluate the in vitro effects of rosemary, salvia, oregano and clove oils at volume fractions of 1000, 750, 500, 250, 100, 50, 26, 10 and 5 μL/mL (100, 75, 50, 25, 10, 5, 3, 1 and 0.5 %) on the growth of contaminating fungi in salami. The in vitro effect of the oils against fungal growth was indicated by zones of inhibition. Rosemary oil showed an inhibition zone of 9.6 mm only at the maximal volume fraction (1000 μL/mL). Salvia oil showed inhibition zones of 12.2, 11.2 and 10.5 mm only at the three highest fractions tested. Based on the inhibition zones, clove oil at 125 and 250 μL/mL, oregano oil at 250 and 500 μL/mL and a mixture (1:1 by volume) of the two oils at 100 μL/mL were selected to be applied to the surface of salamis. A significant reduction of fungal growth in all of the oil-treated samples was confirmed by visual inspection. A sensory analysis revealed that the samples treated with 125 μL/mL of clove oil or 100 μL/mL of a mixture of oregano and clove oil showed no significant flavour differences compared with the control. Carvacrol and eugenol were the principal compounds in oregano and clove oils, respectively, and were most likely responsible for the antifungal activity.
PubMed | University of Erechim
Type: Journal Article | Journal: Food technology and biotechnology | Year: 2016
The goal of this study is to evaluate the