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Objectives The aim of the present study was to compare the surface morphology alterations, mineral content, and surface roughness of eroded enamel surface versus eroded enamel surface which was preceded by Bioactive Glass 45S5 (BAG45S5) application in both primary and permanent human dentitions. Materials and methods Fifty-two primary teeth and fifty-two permanent teeth were selected. Teeth were randomly divided into 4 groups of twenty-six teeth each. Groups A1 and B1 underwent erosion with 1% citric acid, while groups A2 and B2 were subjected to application of BAG45S5 powder followed by the same erosive conditions as A1 and B1. Measurements were performed by scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), and surface profilometry. They were used to examine the surface morphology alterations, mineral content, and surface roughness, respectively. Results SEM of enamel which received BAG45S5 showed smoother surface in primary teeth post erosion. EDX analysis showed that enamel exhibited crucial resistance to mineral loss in the group which received BAG45S5 prior to inducing erosion as compared to the induced erosion-only group. This was significant (p p p p Conclusions Bioactive Glass 45S5 proved successful against erosive conditions in both primary and permanent teeth with better performance in the permanent teeth so it can be regarded as a means of prevention. Clinical relevance Bioactive Glass 45S5 powder could be used not only to remove stains but also as a prophylactic preventive measure against the multiple episodes of acidic food and beverage consumption in children.

Introduction: Lepidium sativum, commonly known as garden cress is a herb that is native to Egypt and West Asia. Its seeds are rich source of proteins, dietary fiber, omega-3 fatty acids, iron, other essential nutrients and phytochemicals. Garden cress is widely used in folk medicine for the treatment of many diseases. Periodontitis is defined as an inflammatory bacterial-induced disease that damages the soft tissue and gradually destroys the periodontal ligaments and supporting alveolar bone. Periodontitis can cause teeth to loosen or lead to tooth loss. Different methods, such asbiomechanical measurements, surgical approaches are used to treat periodontitis. Objective: to evaluate histologically and ultra-structurally the possible effect of garden cress therapy on alveolar bone healing in rats with ligature induced periodontitis. Materials and Methods: Fortyfive adult male Sprague–Dawley rats of 6 months old (200-250 grams in weight) was used in this study. They were divided into 3 equal groups: group A; (control group), group B; (ligature induced periodontitis) and group C :( ligature induced periodontitis with garden cress administration). Ligature was removed after 11 days. Garden cress was applied after ligature removal systemically by using oral gavage. Rats were sacrificed after six weeks from the ligature removal. Mandibles were dissected out and were prepared for histological and scanning electron microscopic evaluation. Results: After 6 weeks the specimens of group B (periodontitis group) showed alveolar bone loss, while in group C (garden cress group) showed relative restoration of alveolar bone. Results of scanning electron microscope revealed an irregular & porous bone surface of group B, while Group C showed relative smooth and regular alveolar bone. Conclusion: Garden Cress systemic administration accelerates alveolar bone healing and enhances bone formation in periodontal diseases.

In Egypt, dates are considered a strategic crop. Egypt occupies the first place in the world in date production, with annual production about 1.5 million tons. Dates are known for their high concentrations of sugar. An attempt was made to produce a product, from nationally available materials, with enhanced nutritional value and acceptability for consumers. The study aimed to produce a novel date bar by using date, date syrup, sesame seeds, extruded whole wheat, extruded hull-less barley, extruded wheat barley, wheat-rice mixtures, pop-corn and a mixture of all. In this study, products were prepared with no sugar additives, since dates and date syrup are rich in natural sugars. Various analysis (proximate composition and sensory evaluation) were performed. Results showed that date fruit bars were rich in protein, fat and carbohydrates with good energy values. Texture-wise, products were easy to bite and chew. Results of sensory quality evaluation indicated that dates, date syrup and puffed cereals have excellent potential to be converted into snack bars. Results generated in this study show that date-based fruit bars may be expected to fulfill some the requirements of health-conscious consumers. It is anticipated that this product will attract both children and adults.

the objective of this study was to produce an instant couscous product with skimmed milk powder and partial substitution (5, 10, 15 and 20%) of durum wheat flour by inactive dried yeast. In this study, chemical, physical, nutritional and sensory properties of couscous samples were determined. Inactive dried yeast and skimmed milk powder contained a higher percentage of protein, lipids and ash than durum wheat flour. The results indicated that addition of inactive dried yeast and skimmed milk powder to durum wheat flour leads to increase in protein, lipids and ash contents in the couscous, as well as, the addition of inactive dried yeast lead to increase in mineral, amino acid and B vitamins (Thiamin, Riboflavin, Nicotinic, B6, Folic and B12) contents in the end product. Cooking properties of couscous were affected negatively by the increasing levels of inactive dried yeast in the formulation. Regarding to the sensory evaluation of couscous, the result showed that, couscous made from durum wheat flour fortified by 5% inactive dried yeast and 5% skimmed milk powder recorded higher acceptability compared to control sample. This study showed that the addition of inactive dried yeast up to 5% and 5% skimmed milk powder produced instant couscous with high nutritional value and good sensory properties.

BACKGROUND: Colorectal cancer (CRC) is one of the most common cancers worldwide. Microsatellite instability (MSI) is detected in about 15% of all colorectal cancers. CRC with MSI has particular characteristics such as improved survival rates and better prognosis. They also have a distinct sensitivity to the action of chemotherapy.AIM: The aim of the study was to detect microsatellite instability in a cohort of colorectal cancer Egyptian patients using the immunohistochemical expression of mismatch repair proteins (MLH1, MSH2, MSH6 and PMS2).MATERIAL AND METHODS: Cases were divided into Microsatellite stable (MSS), Microsatellite unstable low (MSI-L) and Microsatellite unstable high (MSI-H). This Microsatellite stability status was correlated with different clinicopathological parameters.RESULTS: There was a statistically significant correlation between the age of cases, tumor site & grade and the microsatellite stability status. There was no statistically significant correlation between the gender of patients, tumor subtype, stage, mucoid change, necrosis, tumor borders, lymphocytic response, lymphovascular emboli and the microsatellite stability status.CONCLUSION: Testing for MSI should be done for all colorectal cancer patients, especially those younger than 50 years old, right sided and high-grade CRCs.

Noodles are widely consumed throughout the world and their global consumption is second order to bread. The instant noodles market is growing fast in Egypt, and is gaining popularity in the Egyptian market. Wheat flour which is usually used to make instant noodles is not only low in fiber and protein contents but also poor in phytochemicals as mineral, total phenol, total flavonoids, carotenoids and vitamin C. In the present study, the used wheat flour was fortified with 2.5 and 5 % spinach and artichoke. The produced noodles were tested to evaluate the physical properties, sensory and nutritional value (such as chemical composition, Fe, Ca, Zn and antioxidant). The results revealed that no significant effect was observed on cooking quality. The fortified noodles showed improvement in nutritional value. The results showed that significant increase in protein, fiber and ash contents was noticed, compared to control. The results also showed that, the fortified noodles had significant increase in Ca, Fe and Zn contents than control. Also, overall acceptability scores demonstrate higher significant effect of spinach flour addition than artichoke. The results observed that the noodles fortified with 5 % spinach had highest amount of total phenolic, flavonoides, carotenoids and vitamin C content after cooking for 3 min. On the other hand the maximum decrease in antioxidant was observed after cooking for 9 min. Thus, the results suggest that, by incorporation of spinach and artichoke up to 5% in instant noodles, it may be possible to enhance the nutritional value of noodles without affecting its cooking and sensory properties.

Portulaca oleracea (Portulacaceae family) is listed in the World Health Organization as one of the most used medicinal plants. It has been described as a “power food” of future because of its high nutritive and its anti-oxidant properties. Purslane, has high content of protein, ash and fiber and is a good source of minerals. Also, it has a high content of phenols (179.89 mg/100gm) and omega 3 fatty acid (44.29%). The radical scavenging activity (RSA) of purslane is high (89.23%). Rice flour was fortified by three levels of puslane powder and the snacks were subjected to the physicochemical and sensory analysis. The addition of purslane had significantly increased the protein, ash and fiber contents of extruded snacks as the amount of purslane increased. Also the addition of purslane caused increased in iron, zinc and calcium content to double. The total phenol content of the purslane fortified snacks increased as the amount of purslane increased. The addition of 10% purslane caused an increase in antioxidant to 87.28% compared with 67.44% for control. It can be noticed that, the addition of purslane had significantly increased linolenic (omega 3 fatty acid) and linoleic acid. The fortification with 2% purslane showed to be the most preferable fortified extrudes sample. Therefore, purslane could successfully be used to enrich snacks, giving an alternative utilization and healthy choice.