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This study compared the surface roughness and microbial adhesion characteristics of Omnichroma, a novel composite resin developed using “smart chromatic technology”, with those of two other conventional composite resins with different filler compositions. A total of 144 specimens were fabricated using 3 types of composite resins: Omnichroma (nano-spherical), Filtek Z350XT (nanofill), and Tetric N-Ceram (nanohybrid) and, divided into 3 groups of 48. Finishing was performed using tungsten carbide burs. Specimens were then divided into 3 subgroups using different polishing methods: Control, SofLex, and PoGo. Surface roughness was analyzed quantitatively and qualitatively using an atomic force microscope and a scanning electron microscope. Microbial adhesion was assessed by culturing Streptococcus mutans on the specimens for 24 hours and then measuring colony-forming units attached to the upper surface. The surface roughness (Ra) of Omnichroma was 0.123 μm after finishing, and it exhibited a smooth surface compared to the other resins. However, after polishing, there were no significant differences in the surface roughness between the three composite groups, regardless of the polishing methods. The surfaces of the Control subgroups were significantly rougher than those of the SofLex subgroups in all 3 composite groups. However, except for Tetric N-Ceram, there were no significant differences between the Control and PoGo subgroups in the other composite groups. Microbial adhesion assessment showed no significant differences between any of the 3 composite resin subgroups; however, Omnichroma exhibited higher microbial adhesion than the other two composites. No significant correlation was observed between surface roughness and microbial adhesion.

This study investigated the effects of silver diamine fluoride (SDF) and potassium iodide (KI) treatments on the acid resistance of dentin exposed to secondary caries. Sixteen bovine dentin specimens with artificially induced caries were assigned to the following four groups: untreated negative control, untreated positive control, SDF-treated (SDF), and SDF and KI-treated (SDFKI). Multispecies cariogenic biofilms containing Streptococcus mutans, Lactobacillus casei, and Candida albicans were cultured on the specimens for 28 days, except for the negative control group. Specimens from the negative control group were stored in phosphate-buffered saline for that period. After a cariogenic biofilm challenge, the degree of demineralization was evaluated using micro-computed tomography (micro-CT). As a result of data analysis using micro-CT, the demineralization depths of the negative control, positive control, SDF, and SDFKI groups were 149.0 ± 7 μm, 392.0 ± 11 μm, 206.0 ± 20 μm, and 230.0 ± 31 μm, respectively. The degree of demineralization was significantly reduced in the SDF and SDFKI groups compared with that in the untreated positive control group. There were no significant differences between the SDF and SDFKI groups. This study confirmed that SDF and SDFKI treatments increase the acid resistance of dentin to secondary caries. KI did not significantly affect the cariesarresting effect of the SDF.

Because peanut is a legume of nutrient abundance and contains a wide variety of chemical constituents such as proteins, carbohydrates, fibers, fats, niacin, folate, thiamine, resveratrol, flavonoids, magnesium, and phosphorus, a lot of researcher focus the study on the peanut. Especially the peanut has high content of resveratrol, so the health benefits including anti-aging, anticancer, anti-inflammatory and the prevention of cardiovascular disease, therefore the study that the peanut is used to process food and treat disease carried out widely. In this study, the condition to optimize the process programmes of fermentative germinated peanut drink by response surface experiment and to increase resveratrol contents by lactic acid bacteria is determined. In order to improve the resvertrol contents of fermentative germinated peanut drink, was prepared by using four-day germinated peanut as raw materials?adding Lactobacillus and xylitol before pasteurized, fermentation and cold storge. By single factor analysis and response surface experiments, the optimum conditions for fermentative germinated peanut drink were the amount of inoculum 3.26%, the amount of xylitol 6.2%, the fermentation time 15h and the ratio of material to water 1:5(g/mL). Product quality was evaluated through sensory evaluation. Investigate the change in resveratrol content of fermentative germinated peanut drink by HPLC. Resveratrol contents were increased from 674.22 ±2.47 μg/L to 815.82±4.53 μg/L in germination peanut drink after fermentation.