Effects Of Calcium Salts Research Articles

Effects of 10-MDP calcium salt on osteoblasts and fibroblasts

Objective10-methacryloyloxidecyl dihydrogen phosphate monomer (10-MDP) is commonly used as a bonding monomer in universal adhesives. Adhesives that contain this monomer can directly contact the surrounding periodontium due to the chemical binding of 10-MDP with hydroxyapatite in hard tissue to form calcium salts. However, the effect of these calcium salts on the periodontium in the case of subgingival fillings remains poorly understood. The objective of this study was to investigate effects of 10-MDP calcium salts on osteoblasts and fibroblasts in the periodontal tissues. MethodsThis study investigated the effects of different concentrations of 10-MDP calcium salts on the migration, proliferation, and differentiation of osteoblasts (MC3T3-E1) and fibroblasts (L929); additionally, the effect on apoptosis and matrix metalloproteinases (MMPs) expression in these cells was evaluated. Cell proliferation assay, alkaline phosphatase (ALP) activity assay, Western blotting, and quantitative real-time polymerase chain reaction were performed to determine the effects. ResultsThe 10-MDP calcium salts (within a concentration of 0.5 mg/mL) showed no cytotoxicity and did not seem to influence the apoptosis, mitochondrial membrane potential, and reactive oxygen species (ROS) levels in the cells. However, they had an inhibitory effect on the secretion of MMP2 and MMP9 in the osteoblasts and fibroblasts. The ALP activity assay and Alizarin Red staining did not reveal any significant effects of the 10-MDP calcium salts on osteoblast differentiation. SignificanceThese results suggest that applying 10-MDP-containing adhesives to subgingival fillings may be safe and beneficial for the periodontal tissues.

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars.

Black olive has become one of the most prestigious olives processed in the olive industry, and its processing has been increased recently in different countries. The firmness of black olives may be changed by the processing methods, fermentation, and solution salts. In this study, the employment of CaCl2, Ca-acetate, and Ca-lactate during the processing of some Iranian black olive cultivars, including Mari, Zard, Rowghani, Shengeh, Dakal, Dezful, and Fishomi, was evaluated in terms of physicochemical and phenolic compounds and textural attributes. The results showed that Ca-lactate improved the firmness of the Mari cultivar from 1455 to 1765 N/100 g in the pitted olive, and the same trend was obtained for the other cultivars. Ca-acetate improved the black shiny color of the Mari cultivar from 4.36 to 4.85 and the sensorial properties of the black olives, including gustatory and kinesthetic sensations, were improved by using a Ca-lactate solution. The application of calcium salts in the salt-free preservation solutions imparted neither bitterness to the olives nor discoloration. The highest amounts of acid (1.42-1.56%), fructose to mannitol ratio (1-1.2), and phenolic compounds (955-963 mg/kg) were found for the Zard cultivar. Furthermore, the residual content of oleuropein was higher when CaCl2 was employed (357 mg/kg). All of the calcium salts improved the firmness of the black olives, although the maximum firmness was observed for the Ca-lactate. Consequently, the formation of a black shiny color is related to the diffusion of phenolic compounds; however, this needs further investigation to determine which kind of phenolic compound is responsible for its black color.

Effect of Calcium Salts on Alkali Silicate Reaction Products by Reactive Aggregate

アルカリシリカ反応のモデル骨材として使用される水ガラスカレットを用い，プロピオン酸カルシウムがアルカリ環境下の反応性骨材の挙動に及ぼす影響について基礎的な検討を行った。また，反応性骨材として安山岩系の天然砕石を用いた場合についてもその影響を検討するとともに，カルシウム塩の影響を評価するために塩化カルシウムおよび水酸化カルシウムについても検討した。その結果，水ガラスカレットだけでなく反応性骨材においてもプロピオン酸カルシウムによるアルカリシリカ反応の膨張抑制効果が確認された。また，塩化カルシウムを添加した場合にも膨張が抑制され，Ca成分の影響により反応生成物が変質し，吸水膨張性が低減している可能性が推測された。

Effects of calcium salts on experimental characterizations of sodium alginate hydrogels and the drug release of electrospun naringin-loaded microspheres hybrid hydrogel scaffolds

This study utilized four calcium sources (calcium carbonate, hydroxyapatite, calcium sulfate, and calcium chloride) combined with sodium alginate to form different hydrogel scaffolds and investigated differences in their related properties. In addition, the drug release behavior of the scaffolds was characterized by naringin release in vitro. The calcium carbonate and hydroxyapatite groups formed homogeneous hydrogels with better physical and mechanical properties. The hydroxyapatite and calcium sulfate groups had better sustained release ability. These results highlight the importance of proper calcium source selection when preparing sodium alginate hydrogels and demonstrate that hydroxyapatite as a calcium source has potential application in bone tissue engineering.

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings.

The impacts of adding calcium chloride (CaCl2) and calcium lactate (CaLac) with different concentrations (0%, 0.2%, 0.4%, and 0.7%) on the physicochemical properties of cured beef sausages were investigated in this study. Meat color, pH, lipid oxidation, and cooking loss were measured at respective manufacturing stages (ground beef, raw chopped batter, and after cooking). Additionally, meat color, pH, lipid oxidation, nitrosylhemochrome, residual nitrite, and texture profiles of vacuum-packaged sausages were evaluated during seven days of storage. Compared with the control (no Ca added), both calcium salts resulted in deteriorative color and texture properties, and promoted pH decline, cooking loss, and lipid oxidation of sausages during manufacturing and storage. However, increased calcium salt addition led to the reduction of residual nitrite over time. Compared to CaCl2 addition, 0.2–0.4% CaLac resulted in greater redness and oxidative stability and softer texture. These results may be useful when considering calcium salt additions in sausages, for the purpose of co-extruded sausages coated with alginate where Ca salts are used to form the casing during the co-extrusion of the sausages.

Effect of post-harvest treatments on quality attributes like total soluble solids, total sugar and reducing sugar of langra mangoes (Mangifera indica L.) during storage

The effect of calcium salts (calcium nitrate and calcium chloride) and Gibberellic acid on quality attributes and consumer’s acceptability of Langra mangoes during storage was examined. The fruits were treated with Ca(NO3)2 at the concentration of 1, 2 and 3 per cent, CaCl2 at the concentration of 1, 2 and 3 per cent and GA3 at the concentration of 50, 100 and 150 ppm. Water treated fruits were taken as control. Data were recorded in respect of TSS, reducing sugars and total sugars under influence of these treatments. All treatments were found effective in maintaining the higher level of these quality attributes of fruits during entire course of the experiment. At end of trial, Ca(NO3)2 at 2% was proved as the best treatment in respect of TSS, reducing sugars and total sugars and was able to maintain the level of these up to 24.32%, 9.00% and 20.05% respectively.

Effect of post-harvest treatments on physiological loss in weight and fungal spoilage of Langra mangoes (Mangifera Indica L.) during storage

The effect of calcium salts (calcium nitrate and calcium chloride) and Gibberellic acid on physiological loss in weight (PLW %), spoilage loss (%), economic life (days) and intensity of rotting of fruits during storage of Langra mangoes was studied. The fruits were treated with Ca(NO3)2 at the concentration of 1,2 and 3 per cent, CaCl2 at the concentration of 1,2 and 3 per cent and GA3 at the concentration of 50, 100 and 150 ppm. Untreated fruits served as the control. All treatments exhibited significant reduction in PLW and spoilage loss, increased economic life and delay in the onset of pathogenic invasion. At end of experiment, GA3 100 ppm and Ca(NO3)2 at 2 per cent proved most promising treatment in these regards and were able to restrict the PLW at 17.86and18.33, Spoilage at 12.00 and 12.65 per cent respectively which was recorded 49.87 and 38.76 per cent respectively in case of control. The economic life under these treatments was 15 and 12 days in comparison to 6 days under control. These treatments were also proved excellent in restricting the invasion of pathogen up to 12th day of storage whereas fruits under control were found heavily infected on this day. The microorganism associated with the decay was identified as Aspergillus niger.

Prepartum fatty acid supplementation in sheep. IV. Effect of calcium salts with eicosapentaenoic acid and docosahexaenoic acid in the maternal and finishing diet on lamb liver and adipose tissue during the lamb finishing period1.

The objective of this study was to evaluate the effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) supplementation to ewes during late gestation on finishing lamb liver and adipose tissue fatty acid (FA) profile and gene expression. Lambs born from ewes supplemented with Ca salts of EPA + DHA, or palm FA distillate (PFAD) high in palmitic and oleic acid at 0.39% DM during the last 50 d of gestation were used. Lambs were weaned at 61 d of age and adapted to a high concentrate diet for 1.5 mo. After adaptation, 74 lambs (28 pens) were blocked by sex and BW and used in a 2 × 2 factorial arrangement of treatments using the factors of dam supplementation (DS) and lamb supplementation (LS) of Ca salts of EPA + DHA or PFAD at 1.48% DM. Lambs were slaughtered after 42 d and liver and adipose tissue collected for FA and gene expression analysis. Liver concentrations of EPA and DHA were greater (P < 0.01) with LS of EPA + DHA vs. PFAD during the finishing period. In adipose tissue, a lamb × dam interaction was observed for EPA (P = 0.02) and DHA (P = 0.04); LS of EPA + DHA increased EPA and DHA, but the increase was greatest in lambs born from ewes supplemented with PFAD. No lamb × dam treatment interactions were observed for gene expression in liver tissue (P > 0.10). Hepatic mRNA abundance of hormone-sensitive lipase (HSL; P = 0.01) was greater in lambs born from EPA + DHA ewes vs. lambs from PFAD ewes. mRNA expression of stearoyl-CoA desaturase (P < 0.01), fatty acid synthase (P = 0.01), Δ5-desaturase (P < 0.01), and Δ6-desaturase (P < 0.01) were decreased in liver of EPA + DHA lambs. A significant lamb × dam diet interaction was observed for elongation of very long chain fatty acid 2 in adipose tissue (P = 0.01); lambs supplemented with the same FA as their dams had lower expression. Expression of HSL tended (P = 0.08) to be decreased in adipose of EPA + DHA lambs born from EPA + DHA ewes. The changes in mRNA expression suggest that lipogenesis decreased, and lipolysis increased in lamb liver with EPA + DHA vs. PFAD supplementation during the finishing period. In adipose tissue, changes suggest that lipogenesis decreased in lambs born from EPA + DHA supplemented dams and supplemented with EPA + DHA during the finishing period. In addition, these results suggest an interaction between supplementation of FA to dams during late gestation on lamb response of adipose tissue, but not liver, to FA supplementation during the finishing period.

The use of metal hydroxide sludge (in natura and calcined) for the adsorption of brilliant blue dye in aqueous solution

ABSTRACTIndustrial waste such as metal hydroxide sludge (in natura and calcined) from galvanic bath was evaluated as an adsorbent in the removal of brilliant blue synthetic dye (NB 180) in aqueous solution. The samples were characterised using X-ray fluorescence analysis (XRF), X-ray diffraction analysis (XRD), thermogravimetric analysis (TGA), infrared spectroscopy (FT-IR), as well as the specific surface area (BET) and the point of zero charge (pHZCP). The effects of the conditions in relation to pH and adsorbent dosage were also investigated. For the conditions of 5 g.L−1 and pH of 4, the sludge in natura (LG-IN) reached equilibrium after 60 min, removing 78% of NB 180 dye, while the calcined sample at a temperature of 250°C (LG-250) removed 100% of dye in solution in 30 min. The effect of calcium salts and the leaching study showed that the presence of (Ca2+) ions in solution and metal oxides/hydroxides are the main factors responsible for the removal of colour. As for the study of kinetics and adsorption equilibrium, the experimental data were better adjusted to the pseudo-second order models and Freundlich model, respectively. The parameters of the kinetics, equilibrium and intraparticle diffusion models demonstrated a better performance of the sample LG-250 (qe = 4.09 mg.g−1), when compared to the sample LG-IN (qe = 2.76 mg.g−1). These results demonstrated that metal hydroxide sludge can be reused and applied in dye removal processes for the treatment of textile effluent.

The effect of calcium salts on air-void structure in air-entrained concrete – a statistical and simulated study

AbstractThis paper analyzed the air-void system in air-entrained concrete in the presence of calcium salts and developed a new approach method, random “parking” method, for studying it. The foam index test studied indicated that the introduction of calcium salts did result in a drop in foaming power at 0.5 min, but the foam ability after 60 min was enhanced in surfactant-water solution. The Powers spacing factor in the air-entrained hardened concrete decreased gradually in the presence of CaCl2 or Ca(NO3)2. The probability density function of air-void distribution showed that the air-void size in air-entraining concrete was reduced with the addition of CaCl2 and Ca(NO3)2. The random parking method developed herein was compared with the experimental Powers spacing factor, and the concept of the alternative spacing factor, defined as the average distance between the surfaces of the two nearest air voids in concrete, was used. It was indicated that the alternative spacing factor is in close proximity to the experimental Powers spacing factor.

Effects of calcium salts on microstructure and corrosion behavior of micro-arc oxidation coatings on Mg-2Zn-1Ca-0.8 Mn alloy

Micro-arc oxidation (MAO) in an alkaline disodium hydrogen phosphate electrolyte containing different calcium salts has been used to produce oxide coatings on self-designed Mg-2Zn-1Ca-0.8 Mn alloy as a potential biodegradable bone implant material. SEM with EDS, XRD and FT-IR were used to characterize microstructures, elemental distribution and compositions of the MAO coatings. Potentiodynamic polarization curves and corrosion morphologies of the coating in the SBF solution are also presented. The results show that the coatings formed in (CH3COO)2Ca-containing electrolyte exhibit better apatite-inducing ability. However, the coatings formed in Ca(C6H11O7)2·H2O-containging electrolyte show lower corrosion resistance than those formed in (CH3COO)2Ca and (C6H5O7)2Ca3·4H2O containing electrolyte.

Effect of calcium salts on postharvest fungal pathogens in vitro

Effect of calcium salts on postharvest fungal pathogens in vitro

Effect of Calcium Salts of Aliphatic Dicarboxylic Acids on the Formation of β Crystalline Form in Isotactic Poly(Propylene)

The effects of calcium salts of aliphatic dicarboxylic acids on the polymorphism of iPP have been investigated by means of WAXD, DSC and PLM. It is found that β crystalline form content and nucleation ability of the nucleated iPP are dependent on the carboatomic numbers of the acids. Calcium salts of malonic acid, glutaric acid, pimelic acid and suberic acid are good β nucleators. Calcium salts of succinic acid and adipic acid are α nucleators. Calcium salts of acids with carboatomic numbers of 5 to 8 are good nucleators. The β spherulite size is the smallest in iPP doped with calcium pimelate.

Effects of calcium salts on thermal characteristics of hydroxypropyl methylcellulose films

Cast films comprising hydroxypropyl methylcellulose (HPMC) and calcium chloride (CaCl 2) have higher flexibility than those with HPMC and calcium lactate pentahydrate (CLP). The aim of the present study was to investigate the relationship between the molecular behaviour and the film flexibility of HPMC cast films. In differential scanning calorimetry (DSC) measurements, the HPMC-only cast films exhibited a glass transition temperature (Tg) of 142.1–143.9 °C, which is similar that of HPMC/CLP cast films. In contrast, HPMC/CaCl 2 cast films exhibited Tg of 76.1–77.3 °C, which is lower than that of HPMC-only and HPMC/CLP films. Thermal mechanical analysis (TMA) results indicated that the HPMC-only and HPMC/CLP cast films contracted strongly around the Tg calculated using DSC. In contrast, the cast films comprising HPMC/CaCl 2 blends gradually contracted as the temperature increased; this behaviour is significantly different from that observed in the HPMC-only and HPMC/CLP films. The most probable mechanism for the film flexibility of HPMC/calcium salt blends was clarified through attenuated total reflection Fourier transform-infrared (ATR FT-IR) and thermogravimetric (TG) analysis. The analysis results suggest that the difference in the flexibility of the cast films in the presence of CaCl 2 or CLP depends on the difference affinity between calcium salts and water molecules.

The effect of calcium salts on the viscosity and adsorption behavior of xanthan

The effect of CaCl2, Ca(NO3)2, CaSO4, CaCO3 and Ca3(PO4)2 on the flow behavior of xanthan gum solutions was investigated. Regardless the concentration and type of calcium salt used, xanthan solutions presented pseudoplastic behavior. The soluble salts (CaCl2 and Ca(NO3)2) induced the disordered state in the xanthan chains at concentration of 1.0g/L or 10g/L, decreasing the flow consistency index (K) values. At 100g/L soluble salts K values were similar to those found for pure xanthan solutions, whereas at the same concentration of insoluble particles the K values increased 20%. The adsorption of xanthan gum onto Si/SiO2 surfaces in the presence of calcium salts was investigated by ellipsometry and atomic force microscopy (AFM). The adsorbed layer of xanthan onto Si/SiO2 consisted of two regions: (i) a thin acid resistant sublayer, where xanthan chains were like highly entangled fibers and (ii) a thick upperlayer, whose morphology was calcium salt dependent.

Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut ‘Rocha’ pear

‘Rocha’ pear ( Pyrus communis L.) was used as a model system to assess the effect of pH of dipping solutions on quality retention of fresh-cut fruit and its interaction with calcium additives. Pear slices were dipped for 60 s in a buffer solution at pH 3.0, 5.0 or 7.0 and stored at 4.5 °C for 13 days. In other experiments, pear slices were dipped for 60 s in buffer solutions containing 250 mM of calcium ascorbate, lactate, chloride, and propionate, at pH 3.0 or 7.0, and stored at 4.5 °C for 6 days. Browning and softening were more intense in slices dipped in a solution at pH 3.0 than at pH 5.0 or 7.0, but microbial growth was lower in slices treated at pH 3.0. The effect of calcium additives depended on the anion and significant interactions between the effects of calcium salt and pH were observed. Calcium ascorbate was very effective in preserving color and reducing microbial growth irrespective of pH, but enhanced pectin solubilization and tissue softening at pH 3.0. Slices treated with 250 mM calcium propionate or calcium lactate were softer and had higher electrolyte efflux when treated at pH 3.0 than at pH 7.0. Calcium lactate enhanced browning and reduced microbial growth at pH 3.0 but did not affect color or microbial counts at pH 7.0. All calcium treatments enhanced electrolyte leakage. pH of the dipping solution can affect, per se, the quality of fresh-cut fruit. The choice of calcium additives to prevent undesirable changes on visual and sensory quality of cut produce should involve pH ranges that provide the expected benefits.

Effect of calcium salts on fortified apple juice

PurposeThis paper aims to examine the effect of selected calcium salts on the colour, clarity and calcium content of fortified apple juice in extended storage.Design/methodology/approachApple juice was fortified with calcium lactate, calcium lactate gluconate, or anhydrous calcium gluconate and was processed along with an unfortified control juice. The bottled product was stored at 3 and 18°C for 30 weeks, and was assessed for calcium ion concentration, colour and haze. Consumer acceptance of the juices was confirmed using sensory evaluation.FindingsAnhydrous calcium gluconate and calcium lactate gluconate are easily dissolved in apple juice and are as acceptable to consumers as the unfortified control juice. All three calcium salts remain in solution in apple juice after 30 weeks of storage.Originality/valueThe paper shows that, unlike a number of commercially marketed, calcium‐fortified beverages, these calcium salts stayed in solution in apple juice during extended storage. The ease of dissolution of anhydrous calcium gluconate and calcium lactate gluconate make them excellent candidates for commercial processing; their incorporation should cause minimal disruption to existing apple juice production practices.

Effect of Calcium Salts of Glutaric Acid and Pimelic Acid on the Formation of β Crystalline Form in Isotactic Polypropylene

The effect of calcium glutarate (Cagt) and calcium pimelate (Capt) on the formation of β crystalline form in isotactic polypropylene (iPP) after isothermal crystallization at 130°C for 30 min has been investigated. The maximum KWAXD and KDSC values were 31.97% and 38.06%, respectively, for iPP doped with 0.2 wt.% Cagt. The maximum values of KWAXD and KDSC were 73.60% and 68.44% for iPP doped with 0.3 wt.% and 0.15 wt.% Capt, respectively. The crystal size of iPP doped with Capt is finer than that of iPP doped with Cagt. It is shown that the β nucleation ability of Capt is superior to that of Cagt. The difference in the β nucleation ability between Cagt and Capt is explained by the structural difference of the nucleators with β-iPP.

Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas

AbstractThe effect of additives, calcium chloride and calcium lactate (5–25 g kg−1), on the osmotic dehydration of guavas with sucrose solutions was studied, aiming at the structural preservation of processed fruits. The osmotic process was evaluated from the reduction in weight of the guavas, water loss and solids gain, and the samples were analyzed with respect to calcium content, texture (stress and strain at failure, relaxation time and residual stress), structure by light microscopy and sensory acceptance. Calcium salts had a strong influence on the texture and structure of the processed guavas, resulting in the maintenance of tissue structure when calcium lactate was used at concentrations up to 15 g kg−1, and calcium chloride was used at 5 g kg−1. The sensory acceptability of guava was related to the structural and texture results. Calcium treatments did not improve guava's sensory acceptance. Guavas treated with calcium lactate showed good sensory acceptance, presenting slight inferior scores only at concentrations above 20g kg−1, while CaCl2 treated guavas showed average scores statistically equal to the sucrose and calcium lactate treated fruits only at 5 g kg−1. Copyright © 2007 Society of Chemical Industry

Effect of Calcium Salts on the Properties of Proteins from Oil Sardine (Sardinella longiceps) During Frozen Storage

ABSTRACT: The effect of calcium sulfate and calcium chloride on the enzymatic and structural properties of actomyosin isolated from sardine was investigated. Mince was prepared from sardine and different concentrations of calcium chloride and calcium sulfate were added to the mince and kept in frozen condition at −20 °C. The physico‐chemical and functional properties of proteins from mince were analyzed as a function of time. The solubility of proteins decreased during storage. The reduction in solubility was less for samples treated with calcium chloride. However, sardine mince showed better functionality during storage in the presence of calcium compounds. The ATPase enzyme activity of actomyosin increased with increase in concentration of calcium and decreased after reaching the maximum value. ATPase activity of proteins from mince decreased during storage at low temperature. The reduction in ATPase activity did not correlate with the loss of functionality of proteins. SDS‐PAGE did not reveal any major changes in the protein profile during storage as well as in the presence of different concentration of calcium compounds. The secondary structural content of actomyosin was not altered in the presence of both calcium chloride and calcium sulfate as evident from circular dichroic measurements.