Introduction: In today's competitive world, development of new approaches through novel technologies is in demand to utilize the food ingredients in a better way. To achieve this goal, there is a need to understand different properties of food ingredients through basic research. Texturized whey protein concentrate (WPC) is one such novel food ingredient, which is currently being investigated by various researchers. Objective: The objective of this study was to compare a few selected mechanical properties of texturized whey protein concentrate (tWPC) films with those of the traditional WPC films. Materials and Methods: To perform this comparative study, moisture content, tensile strength, percentage elongation (PE), water vapor permeability, and water contact angle were evaluated by conditioning the films specimens for 3 h at 11%, 32%, 53%, 75%, 84%, and 100% RH with the help of supersaturated salt solutions to get a water activity of 0.11, 0.32, 0.53, 0.75. 0.84, and 0.99, respectively. Results: The results showed that as the water activity and thus the moisture content increased the PE and water vapor permeability of the tWPC films decreased significantly in comparison with the WPC-based films. On the other hand, the tensile strength and water contact angle of the tWPC films were found to be superior to those of the WPC films at all water activities. Conclusion: These results provide strong evidence that the tWPC films have improved mechanical properties of utility in package design in comparison with films made with WPC films. These attributes can be commercially exploited to advantage in fabrication of new food packaging systems and in edible coating of food products.

Objective: The objective of the present investigation was to improve the dissolution rate of Orlistat (ORL), a poor water-soluble anti-obesity drug by solid dispersion technique. Materials and Methods: To improve the solubility and dissolution, ORL solid dispersion was formulated using a hydrophilic polymeric carrier poloxomer 188. Solid dispersion was formulated by kneading method and physicochemical characterization and in vitro release study was carried out. Results: Fourier transform infrared spectral (FT-IR) and Differential scanning calorimetry (DSC) study showed a change in the crystalline nature of the drug, and its conversion into amorphous form. The in vitro dissolution study of physical mixture and solid dispersion both showed enhanced solubility as compared to the pure active drug. Conclusion: This study suggests that ORL solid dispersion having drug: Carrier (1:5) could be a promising approach to improve the solubility and dissolution.

Aim : To evaluate the in-vitro effect of various techniques of Tetracycline Hydrochloride application on root dentin surface at different magnifications of scanning electron microscopic (SEM). Materials and Methods : Twenty human teeth were collected and stored in distilled water after soft tissue removal using hand instruments. The apical third of each root was removed remaining mid-third region was sectioned longitudinally through the root canal following removal of its cementum with a tapered fissure bur. The dentin blocks were divided into 4 groups having 5 samples in each group. A tetracycline hydrochloride solution was prepared by adding the contents of one 500 mg capsule to 5 ml of distilled water. The application time of the tetracycline hydrochloride was 5 minutes. After the treatment of the root surfaces, the samples were fixed in 2.5% glutaraldehyde prepared in phosphate buffer (pH 7.3) for 24 hours at 4°C and prepared for SEM. Mean and standard deviation were estimated from the samples for each study group. Mean values were compared by either ONE-WAY ANOVA with Tukey - HSD procedure. Results : All technique of tetracycline application shows removal of smear layer and exposure of dentinal tubule orifices. Burnishing technique showed significant difference than immersion technique and saturation technique. Conclusion : In view of these present findings, tetracycline hydrochloride as a root conditioner may be evaluated in vivo studies. It is reasonable to expect lesser tissue destruction and better regeneration of periodontal tissues if it is used as a root conditioner during periodontal regeneration procedures.

As with any public health problem, the evolution of antibacterial resistance must be viewed from a perspective of risk, and analyzed in terms of probabilities within the populations. It is necessary to be able to predict the risk of antibacterial resistance in the future, and two main strategies have recently been developed in mathematical models that may help to evaluate these risks. It is also important to understand how antibiotics are used and how their use affects the evolution of antibacterial resistance. Understanding the epidemiology of antibacterial resistance will enable us to develop preventive strategies to limit existing resistance and to avoid the emergence of new strains of resistant bacteria. Furthermore, resistance development in pathogens became a major problem, which is still with us today. In addition, new pathogens are continually emerging and there still are bacteria that are not eliminated by any antibiotic, e.g., Pseudomonas aeruginosa. In addition to these problems, many of the major pharmaceutical companies have abandoned the antibiotic field, leaving much of the discovery efforts to small companies, new companies, and the biotechnology industries. Despite these problems, development of new antibiotics has continued, albeit at a much lower pace than in the last century.

Whey is one of the two proteins in cow's milk, making approximately 20%, and casein is the other protein that forms approximately 80% of the total protein content. Whey proteins refer to a group of individual proteins or fractions that separate out from the casein during cheese making. These fractions are purified to different concentrations, depending on the end composition desired, and can vary in their content of protein, lactose, carbohydrates, immunoglobulin, minerals, and fat. The most common forms of whey protein used in high protein bars, beverages, and supplements are the concentrate (WPC) or the isolate (WPI). Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a new system that determines the protein quality and is utilized to establish the percent daily value for the nutrients on food labels. Whey protein is a complete, high-quality protein with a rich amino acid (AA) profile. It contains the full spectrum of AAs including essential AAs (EAAs) and branched-chain AAs (BCAAs) which are important in tissue growth and repair. Leucine is a key BCAA in protein synthesis and has recently been identified as playing a critical role in insulin, muscle building, and glucose metabolism. The EAAs and BCAAs in whey protein are present in higher concentrations compared with other proteins such as soy, meat, and wheat; they are also efficiently absorbed and utilized. Whey protein also has some important benefits like it reduces the symptoms of chronic fatigue and its major use is in the HIV and viral infections as it increases the immunity. The review discusses the history, types, forms, side effects and applications of whey protein in human health.