Habitual khat chewing and oral melanoacanthoma: A case report

BACKGROUND Habitual khat(Catha edulis) chewing has been proven to cause numerous oral tissue changes. However, oral melanoacanthoma triggered by chronic khat chewing is rare. Oral melanoacanthoma is an uncommon, sudden, asymptomatic, benign pigmentation of the oral cavity. Under the microscope, the epithelial layer of the oral mucosa showed dendritic melanocyte proliferation and acanthosis. The study aimed to highlight chronic khat chewing as a trigger for oral melanoacanthoma.CASE SUMMARY In the current study, we report a case of a 26-year-old male patient with a rare presentation of oral melanoacanthoma triggered by regular khat chewing. Many intrinsic and extrinsic factors can cause oral pigmentation. Chewing khat is an extrinsic factor that can cause several diseases, including oral pigmentation. In this case, the definitive diagnosis was oral melanoacanthoma. This diagnosis was made based on the patient’s history, clinical lesion presentation, and microscopic biopsy results.CONCLUSION Habitual khat(Catha edulis) chewing causes many oral tissue changes including oral melanoacanthoma. The study aimed to highlight chronic khat chewing as a trigger for oral melanoacanthoma.

Analysis of microRNA Expression Characteristics Related to Low Temperature Stress in Chewing Cane

[Objectives]To explore microRNA expression characteristics related to low temperature stress in chewing cane.[Methods]The research on miRNA under abiotic stress of sugarcane at home and abroad mainly focused on the types and regulation of miRNA under cold,heat,drought,high salt,and mechanical stress.However,there are few studies on miRNA under low temperature stress in chewing cane.The target genes of miR394 and miR825 in chewing cane were predicted and functionally analyzed by bioinformatics technology.[Results]The results showed that the target genes of miR394 and miR825 were mainly members of the WRKY transcription factor family,involved in plant growth,development and stress resistance.Real-time fluorescence quantitative PCR analyzed the expression characteristics of target miRNA in different tissues of chewing cane at different periods of low temperature stress.[Conclusions]The results showed that the expression of chewing cane miR394 and miR408 had temporal and spatial specificity and tissue specificity,both of which could respond to low temperature stress with significant differential expression.

Effects of different sources of carbohydrates on intake, digestibility, chewing, and performance of Holstein dairy cows

To investigate the effects of different sources of carbohydrates on intake, digestibility, chewing, and performance, nine lactating Holstein dairy cows （day in milk= 100±21 d; body weight=645.7 ± 26.5 kg） were allotted to a 3 × 3 Latin square design at three 23-d periods. The three treatments included 34.91% （B）, 18.87% （BC）, and 18.86% （BB） barley that in treatment B was partially replaced with only corn or corn plus beet pulp in treatments BC and BB, respectively. The concentration of starch and neutral detergent soluble carbohydrate varied （22.2, 20.2, and 14.5; 13.6, 15.9, and 20.1% of DM in treatments B, BC, and BB, respectively）. Cows in treatment BB showed a higher DMI and improved digestibility of DM, NDF, and EE compared with treatments B or BC Ruminal pH was higher in cows fed on BB （6.83） compared with those that received B or BC treatments （6.62 and 6.73, respectively）. A lower proportion of propionate accompanied the higher pH in the BB group; however, a greater proportion of acetate and acetate： propionate ratio was observed compared with cows fed either on the B or BC diet. Moreover, cows fed on the BB diet showed the lowest ruminal passage rate and longest ruminal and total retention time. Eating time did not differ among treatments, rumination time was greater among cows fed on the BB diet compared with the others, whereas total chewing activity was greater than those fed on BC, but similar to those fed on B. The treatments showed no effect on milk yield. Partially replacing barley with corn or beet pulp resulted in an increase in milk fat and a lower protein concentration. Changing dietary NFC with that of a different degradability thus altered intake, chewing activity, ruminal environment, retention time or passage rate, and lactation performance. The results of this study showed that beet pulp with a higher NDF and a detergent-soluble carbohydrate or pectin established a more consistent ruminal mat than barley and corn, thus resulting in higher mean retention time and chewing activity, whereas no changes in 3.5% ECM and milk fat were observed.

Chewing gum for declining ileus and accelerating gastrointestinal recovery after appendectomy

Objective: Ileus usually occurs after abdominal surgery and is allied with complication and delays recovery. It is hypothesized that chewing gum reduces postoperative ileus by improving early recovery of gastrointestinal function. This study aimed to explore whether chewing gum after appendectomy accelerates the recovery of gastrointestinal function.Methods: Randomized control trial was used in this study. This study was conducted in the General Surgery Department at Zagazig University Hospital. A total of 240 patients undergoing appendectomy were involved in this study; they were divided into the chewing sugar-free gum group(120) and the control group(120). Two tools were utilized in this study. Tool I: Structured Interviewing Schedule: part 1: assessment of personnel characteristics. Part 2: assessment of anthropometric measurements of the studied subjects as well as pre-and intraoperative indicators of them. Tool II: postoperative assessment sheet: assessed postoperative parameters of the intestinal function, occurrence of postoperative ileus, and related symptoms were assessed among studied participants.Results: There were highly significant statistical differences in the time of resumption of gastrointestinal functions and postoperative ileus symptoms between the two groups(P<0.001), which was significantly shorter in the chewing gum group compared to the control group.Conclusions: The use of chewing gum is a useful and cheap method that can be employed to cut down the time to recover and accelerate normalization of gastrointestinal function. Chewing sugar-free gum after abdominal surgery is recommended to be added to the protocol of nursing care in the surgery units as well as its involvement in the nursing curriculum.

Betel quid chewing and oral potential malignant disorders and the impact of smoking and drinking:A meta-analysis

BACKGROUND Oral potential malignant disorders(OPMDs)are a precancerous condition of oral disease.Several studies have found that betel quid chewing,smoking and alcohol drinking might be the risk factors of OPMDs.But the relationships of them,especially their interaction are still inconclusive.AIM To evaluate the relationship between betel quid chewing and OPMDs and to explore the interaction of smoking and alcohol drinking on the relationship.METHODS We searched Pub Med,Web of Science,Embase and the Cochrane Library databases with items complete until January 2021 for relevant studies.The research data were extracted according to the inclusion criteria.The pooled odds ratios(ORs)and 95%confidence intervals(CIs)were used to evaluate the effect size.Subgroup analysis was performed to assess interactions between exposures and OPMDs.Relative excess risk of interaction(RERI)was used to estimate the size of interaction.RESULTS Nine articles were selected in the final meta-analysis.The results showed that betel quid chewing(pooled OR:8.70,95%CI:5.18-14.61),alcohol consumption(pooled OR:1.95,95%CI:1.5-2.55),and smoking(pooled OR:4.35,95%CI:3.06-6.2)could significantly increase the risk of OPMDs compared to individuals without these behaviors.Smoking and alcohol drinking synergistically increased the association between betel quid chewing and OPMDs(pooled OR;:14.38,95%CI:7.14-28.95;pooled OR;:11.12,95%CI:8.00-15.45,respectively).The RERI;and RERI;were 2.33 and 1.47,respectively.CONCLUSION The synergistic effects between smoking/drinking and betel quid highlights the importance of focusing on individuals with multiple exposures.Further study should be conducted to confirm these interactions.

Residue of Organphosphorus Pesticides in Chewing Cane Juices Detected by QuEChERS and GC-NPD Method

[ Objective] The paper was to establish a quick detection method for residue of organphosphoras pesticides in chewing cane juices and provide guarantee for edible safety of chewing juice. [ Method] By using QuEChERS and GC-NPD method, a rapid analysis method for residue of six kinds of organphosphorus pesti- cides （dichlorves, chlorpyrifos-methyl, malathion, fenthion, chlorpyrifos and triazophes） in sugarcane juices was established. [ Resdt] QuEChERS method was significantly superior to traditional extraction method and could extract six kinds of organphesphorus pesticides from chewing cane juices effectively, which gready saved organic reagent and time. Good linearity was found in different standard curves; when the concentration of pesticides was from 0. 020 toO. 100 rag/L, the re- covery rate was from 68.58% to 92.85%, and relative standard deviation （RSD） was ranged from 2.16% to 9.89%. [ Conclusion] The sensitivity, accuracy and precision of QuEChERS method were consistent with the technical requirements of pesticide residue determination. It not only could shorten sample processing cycle effectively, but also ensure that no impurity was in the sample peak and the recovery rate was also consistent with the requirements of residual analysis.

The brain activation pattern of the medial temporal lobe during chewing gum: a functional MRI study

The human brain is known to be influenced by environmental stimuli（Feeney et al.,1982;Kaplan,1988）.Therefore,research on the brain activation pattern by external stimuli has been an important topic in neuroscience（Kaplan,1988）.Chewing gum has been known to have a positive effect on cognition,including alertness,attention,cognitive processing speed,

Chewing gum for postoperative ileus after colorectal surgery:A systematic review of overlapping meta-analyses

Background：Many meta-analyses investigating gum chewing for postoperative recovery after colorectal surgery have been published with inconsistent findings.Therefore,we performed this study to systematically review these overlapping meta-analyses and offer clinical recommendations based on the current best evidence for decision makers.Methods：Multiple databases,including PubMed,EMBASE,Cochrane Library,Chinese BioMedical Literature on disc（CBMdisc）,China National Knowledge Infrastructure（CNKI）,Chinese Wanfang and Chinese VIP,were searched through October 2016.We included meta-analyses investigating the effectiveness of chewing gum for postoperative ileus after colorectal resection.Two investigators independently scanned and evaluated eligible meta-analyses,extracted essential information,assessed the methodological quality with the Assessment of Multiple Systematic Reviews（AMSTAR） tool and Oxford Levels of Evidence,and used the Jadad decision algorithm at each step for all procedures.Heterogeneity ≤50%was accepted.Results：Ten meta-analyses were included in our study.The AMSTAR scores varied from 5 to 9,with a median of 7.7.Most heterogeneity fell into the acceptable range.After implementing the Jadad decision algorithm,two meta-analyses of RCTs were selected based on search strategies and the implications of selection.The available best evidence indicated that gum chewing significantly reduced time to first flatus,time to first bowel movement,time to first bowel sounds and length of hospital stay.However,these two meta-analyses reached inconsistent conclusions as to the complications and economic benefits.Conclusions：With the current best available evidence,we suggest gum chewing is beneficial for gastrointestinal function and reducing postoperative ileus.

Preparation and characterization of nicotine tartrate and its application in gum-based chewing tobacco

To develop suitable nicotine derivatives for potential use in next generation tobacco products,mixtures of nicotine with tartaric acid were prepared.The prepared freeze-dried product was a white powder with good water solubility.The structure of nicotine tartrate was evaluated with X-ray powder diffraction,near infrared diffuse reflectance spectroscopy and solid-state Nuclear Magnetic Resonance(ss-NMR).The crystal structure of nicotine tartrate was analyzed by single-crystal X-ray diffraction.According to the obtained atomic coordinates,equivalent temperature factor,bond length and torsion angles,the chemical formula of nicotine tartrate was proposed as 2(C4H5O6)· C10H16N2·H2O.The relative molecular mass was 480.42,and the crystal density was 1.501 mg/m^3 The crystal structure of nicotine tartrate belongs to the orthorhombic system and the monoclinic space group is P212121.Nicotine tartrate was used in gum-based chewing tobacco to substitute pure nicotine,which showed a sustained nicotine release when compared to traditional ultrafine tobacco powder as assessed by an in situ dissolution method.

Clinical Data-Driven Finite Element Analysis of the Kinetics of Chewing Cycles in Order to Optimize Occlusal Reconstructions Dedicated to Professor Karl Stark Pister for his 95th birthday

The occlusal design plays a decisive role in the fabrication of dental restorations.Dentists and dental technicians depend on mechanical simulations of mandibular movement that are as accurate as possible,in particular,to produce interference-free yet chewing-efficient dental restorations.For this,kinetic data must be available,i.e.,movements and deformations under the influence of forces and stresses.In the present study,so-called functional data were collected from healthy volunteers to provide consistent information for proper kinetics.For the latter purpose,biting and chewing forces,electrical muscle activity and jaw movements were registered synchronously,and individual magnetic resonance tomograms(MRI)were prepared.The acquired data were then added to a large complex finite element model of the complete masticatory system using the functional information obtained and individual anatomical geometries so that the kinetics of the chewing process and teeth grinding could be realistically simulated.This allows developing algorithms that optimize computer-aided manufacturing of dental prostheses close to occlusion.In this way,a failure-free function of the dental prosthesis can be guaranteed and its damage during usage can be reduced or prevented even including endosseous implants.

Quantitative Analysis of Relationships between Masseter Activity during Chewing and Textural Properties of Foods

The aim of this study was to quantify the relationships between four physiological parameters of masseter activity during chewing and properties related to the sizes and textures of the six representative test foods. The physiological parameters analyzed were the number of chewing cycles, chewing time, masseter amplitude, and cycle duration, which were obtained from masseter surface electromyography recorded in ten (seven male and three female) healthy, young participants. The six test foods differed in size dimensions (length, width, and height) and in textural properties (hardness, fracturability, and adhesiveness). The quantitative relationships were examined using linear regression. Nine statistically significant regression coefficients were found between the four physiological parameters and the textural properties, but not the height, of the test foods. From the regression coefficients, contributions of the food properties to the physiological parameters were estimated. Individual relationships between the physiological parameters and textural properties of the test foods are discussed in relation to their physiological implications.

The Effect of Masseter Activity Patterns during Chewing on Suprahyoid Activity in Subsequent Chewing Cycles

Few studies have evaluated the effects of activity patterns of the jaw closing muscles assessed by specific parameters on jaw opening in subsequent cycles during the chewing of food. The objective of this study was to quantitatively analyze the effect of the masseter (jaw closer) activity patterns on suprahyoid (jaw opener) activity during subsequent cycles. The assessments were performed while participants naturally chewed six test foods that differed in size dimensions and textural properties. Surface electromyograms of the masseter (on the habitual working side) and suprahyoid muscles were recorded in ten healthy young adults, each of whom randomly received one of the six test foods. The activity patterns were assessed using three parameters specifically developed for their quantification. Changes in suprahyoid activity during each of the subsequent chewing cycles were examined by three amplitudinal (minimum, maximum, and net values of the integrated suprahyoid electromyogram) parameters and one durational (active duration) parameter. The main finding was that two of the three activity pattern parameters had a statistically significant effect only on the three amplitudinal parameters in three of the six test foods. These results suggest that masseter activity patterns partially affect suprahyoid activity during subsequent chewing cycles and that the effect is food dependent. A possible neural mechanism responsible for this effect is presented.

Classification of Masseter Activity Patterns during Chewing in Healthy Young Adults: The Effect of Taste Signals

This study examined the effects of the textural properties and chemical components of foods on masseter activity patterns. Ten healthy young participants (seven men and three women) were asked to chew four gummy candies with different flavors while their masseter activities were recorded by a surface electromyogram. The masseter activity patterns during chewing were analyzed quantitatively using a TP technique, generating three TP values (T25, T50 and T75). The textural analysis included four representative properties, and six sugars and four organic acids were tested in the chemical analysis. The hierarchical cluster analysis classified the T25 and T75 values into four subclusters and classified the T50 values into three subclusters. Two T75 subclusters differed significantly in the combined amounts of the two predominant sugars (sucrose and maltose);however, these T75 subclusters did not differ in their organic acid contents or textural properties. Therefore, sucrose and maltose affect masseter activity patterns during chewing, particularly in the later stage of masseter activity.

Study on Residues and Digestion of Cyantraniliprole in Chewing Cane

[Objective]The paper was to establish a method for the determination of cyantraniliprole residue in chewing cane,and analyze the residue and digestion dynamics of cyantraniliprole in chewing cane.[Method]The chewing cane samples were extracted by acetonitrile,purified by improved QuEChERS method,and detected by UPLC/MS/MS.[Result]Cyananseramide showed a good linear relationship in the concentration range of 0.005-0.250 mg/L(R2=0.9991).When the added mass concentration ranged from 0.02 to 0.40 mg/kg,the recovery rates of cyantraniliprole were respectively 83.1%-110.1%for chewing cane leaves and 88.2%-109.2%for chewing cane stems;the relative standard deviations were respectively2.38%-7.98%for chewing cane leaves and 2.26%-3.10%for chewing cane stems.The limit of detection(LOD)in chewing cane was 0.05μg/kg and the limit of quantification(LOQ)was 0.02 mg/kg.The trial results of two chewing cane fields in Guangxi showed that the half-lives of cyantraniliprole in chewing cane leaves were 7.76 and 6.12 d,respectively,and the correlation coefficients were 0.9570 and 0.9241,respectively.[Conclusion]The method is sensitive,accurate,simple and rapid,and it can be used to determine the residue and half-life of cyantraniliprole in chewing cane.The results will provide technical support for the safe use of cyantraniliprole in chewing cane.

The Relation between the Preferred Chewing Side and Occlusal Force Measured by T-Scan III System

Occlusal force has the main role in determining the teeth health in general and determining the chewing, muscle and TMJ function. The objective of this study was to find if there was any relation between the preferred chewing side and the force, measured by T-scan III system. The total number of 90 (46 female and 44 male) dental students was included in this study. They were asked whether their preferred chewing side was right, left or both. Afterwards, the occlusal forces in habitual occlusion, using T-Scan III Electronic device (IP-CO position mode, MA-mode, MA sensitivity setting) were measured. The data were presented as Mean ± SD. Spearman correlation was used to find the correlation between the occlusal force and chewing side. Differences in P 0.05) and the right side (r = 0.143, P > 0.05) according to the preferred chewing side. In this study, the relation between the preferred chewing side and occlusal force was found.

The Antibacterial Effect of CMCTS-Containing Chewing Gum

Objective： This paper was designed to confirm the efficacy of chewing carboxymethyl chitosan（CMCTS）-containing gum in suppressing the growth of oral bacteria when compared to a CMCTS-containing mouth rinse. Methods：Fourteen healthy subjects were recruited from among the staff and students of Qingdao University Dentistry Department. Before the experiments saliva was collected from all subjects and bacteria counts determined. For the gum study, the subjects chewed CMCTS-containing gum for 5 min and then rested for 5 min. When testing the CMCTS mouth rinse, the subjects gargled with 10 mL of solution for 30 s, followed by resting for 9rain 30 s. These protocols were repeated five times over a 50 min period on the same day. Post-experiment saliva samples were then collected at the following times： 0, 30 and 60 min. Results： Chewing gum containing CMCTS or rinsing with a CMCTS-containing rinse significantly decreased oral bacteria counts. The total bacteria counts, total Streptococci counts, and mutans streptococci counts of saliva from subjects who chewed CMCTS-containing gum were significantly lower than saliva from subjects in the rinse group in all three sampling periods, except in the case of the total bacteria count in the 60 min samples. Conclusion：CMCTS-containing gum chewing has a greater antibac- terial effect than using a CMCTS-containing mouth rinse. The present findings strongly indicate that the application of natural materials such as chitosan and its derivatives is useful for better oral health.

Khat chewing practice and its perceived health effects among communities of Dera Woreda, Amhara region, Ethiopia

Introduction: Khat chewing is believed to be rapidly increasing worldwide. Worldwide, it is estimated that 10 million people consume khat daily. Khat chewing practice renders certain influence on physical and psychological well being of the community and it can cause more serious adverse psychiatric, cardiovascular, dental and gastrointestinal effects. The recent sharp increase in khat consumption may not only affect the health of individuals but could also have serious socio-economic consequences. This study was conducted to assess prevalence of khat chewing practice, its associated factors and perceived health effects among communities in Dera woreda, Amhara region, Ethiopia 2013. Methods: Community-based cross-sectional study was conducted by using both quantitative and qualitative method of data. The sample size for quantitative was determined by using single population proportion formula and the households were selected by systematic sampling method and in the selected household, one respondent was selected by lottery among members of household aged 15 years and above. Data were collected by means of a pretested questionnaire;analysis was carried out using SPSS version 16. For the qualitative part ten in-depth interviews were conducted on purposely selected individuals and sample size for this method was determined through continuing to interview participants until no new information was obtained. Results: The response rate was 98.3%. Current prevalence of khat chewing practice was 17%. Males were more likely to chew khat (AOR, 18.53;95%CI, 7.20-47.66) compared to females. Muslims were more likely to chew khat (AOR, 4.34;95%CI, 2.07-9.11) compared to Orthodox Christians. Respondents who had family member chewing khat were more likely to chew khat (AOR, 2.67;95%CI, 1.15-6.21) compared to family member without a chewer. Among all the respondents, 92.8% perceived the health effects of khat chewing practice. Respondents who did not perceive health effect of khat were 5 times more likely to chew khat (AOR = 5.10, 95%CI;1.64-15.5) compared to those who perceived health effect of khat. Conclusions: The prevalence of khat chewing practice was 17% with high proportion of the khat chewers found in the urban setting. Sex, religion, residence, family chewing habit and perceived health effect were significantly associated factors with khat chewing practice. In this study 92.8% of the respondents perceived that khat chewing practice had harmful effects on health and the perceived health effects reported were sleeping disorder, hallucination, tooth staining, anxiety, and loss of appetite, depression, constipation, gastritis, hypertension and psychosis.

Gum Chewing and Cognition: An Overview

In recent years, there was a debate about the effects of gum chewing on various aspects of cognitive functioning. In this review, the results of previous studies are presented and summarized. There is a clear indication that gum chewing can improve various aspects of cognitive functioning including memory, attention and both executive and intellectual functioning. However, there is also clear evidence that chewing gum during cognitive tasks can adversely affect task performance. Therefore, it can be concluded that the replication of (beneficial or detrimental) effects of gum chewing on cognition has been proven to be very difficult. Consequently, the robustness of reported effects of gum chewing on cognition has to be questioned. Suggestions for future research are given.

Agronomic and Economic Evaluation for Intercropping between Chewing Cane and Peanut

[Objectives]To explore the proper intercropping pattern between chewing cane and peanut.[Methods]A field experiment was carried out to investigate the yield and economic benefit of chewing cane and peanut,as well as the changes in soil properties under different chewing cane/peanut intercropping patterns.Three chewing cane/peanut intercropping patterns were designed,in which with every row of chewing cane intercropping one row of peanut(CP_(1)),intercropping two rows of peanut(CP_(2))and chewing cane mono-cropping(MC).[Results]It had no significant effect on the agronomic characters of chewing cane and peanut in CP_(1)and CP_(2),compared with MC.The soil properties before the planting(BP)and after the harvest(AH)indicated that the chewing cane/peanut intercropping patterns significantly increased soil organic matter and soil available nitrogen contents,but decreased soil available potassium contents,and CP_(2)had better effect on soil structure than CP_(1).The total production value and economic benefit were increased significantly on the CP_(1)and CP_(2),comparing the MC,and the benefit of CP_(2)was higher significantly than that of CP_(1).The land equivalent ratios(LER)for CP_(1)and CP_(2)were 1.94 and 1.72,respectively,which was significantly higher than that of MC(0.83).Although planting cost was increased in chewing cane/peanut intercropping patterns partly,the production value and the profits were enhanced significantly.[Conclusions]CP_(2)could be significantly advantageous for the yield and benefits of chewing cane and peanut and soil properties.The favorable intercropping pattern for economic return would be one row of 120 cm width for chewing cane with two rows of peanut.

Characteristics of Gray Skin Chewing Sugarcane and Its Precise Cultivation Techniques

[ Objectives] The aim was to provide technical supports for the popularization and application of gray skin chewing sugarcane in large areas in suitable regions. [ Methods] Field planting tests were conducted in 2012 -2016 to study the yield, major economic traits, disease resistances, growth periods, adaptability and cultivation techniques of gray skin chewing sugarcane. [ Results] The characteristics and a set of precise cultivation techniques for gray skin chewing sugarcane were summarized. [ Conclusions] The technology can be widely applied in the areas with altitude of less than 1 500 m and areas with similar climate in Yunnan Province.