ABSTRACT

This study compared 3 composites made of hydroxyapatite and polyhydroxybutyrate to determine their biocompatibility, osteointegration, and osteoconduction in rabbits bone defects. Hydroxyapatite-polyhydroxybutyrate was tested in a 10:90 vol/vol ratio for composite 1, 25:75 for composite 2, and 50:50 for composite 3, whereas defects in the control group remained unfilled. Limbs were clinically and radiographically evaluated, and samples were taken 8, 45, and 90 days after surgery for histologic and histomorphometrical analysis. No significant difference was found in the clinical parameters: pain, lameness, dehiscence, infection, and edema among the 4 groups. No signs of osteolysis or periosteal reaction were observed. Bone regeneration in groups 1, 2, and 3 occurred histomorphologically similar to the control group. No inflammatory infiltrate was present on any date of observation. More bone than connective tissue was significantly found in the defects of the 3 groups on all observation dates, and the percentage of bone tissue in the interface was similar for composites 2 and 3. Bone and connective tissue were observed in pores of composites 2 and 3. Osteoclasts were found in the bone-composite interface, and multinucleated giant cells were seen on the surface of composite fragments, found among mesenchymal tissue on the 45th and 90th days. No significant difference was observed in osteoclast number among the 4 groups. In summary, composites were considered biocompatible and able to integrate to bone. They also showed signs of biodegradability, and composites 2 and 3 were osteoconductive, the first displaying best characteristics for bone substitution.

A regeneração tecidual guiada (RTG) utiliza membranas para favorecer a regeneração dos tecidos periodontais danificados pela doença periodontal. As membranas usadas ainda apresentam limitações, principalmente quanto à capacidade de manter o espaço do defeito. Dois biomateriais de origem brasileira, a hidroxiapatita (HAP) e o polihidroxibutirato (PHB), foram utilizados para fabricar membranas rígidas para RTG, contendo 25, 35 ou 50% de HAP em matriz de PHB pelo método de moldagem por injeção. As membranas apresentaram alta cristalinidade, sendo que, inicialmente, a topografia de superfície era pouco complexa em que os grânulos de HAP não estavam expostos. As membranas foram desgastadas com broca odontológica, de modo similar à cirurgia para sua implantação in vivo. Este procedimento resultou na exposição dos grânulos de HAP numa superfície com poros e estruturas lineares de dimensões que variaram de 3,55 µm ± 1,14 a 75,98 µm ± 30,76, portanto, característica microtopográfica. Observou-se, ainda, que a HAP é responsável por conferir uma topografia de superfície mais complexa às membranas. Portanto, espera-se que membranas com as características de rigidez e superfície microtopográfica possam proporcionar estabilidade ao defeito periodontal e permitir migração celular mais intensa, assim favorecendo a regeneração periodontal.

Although partial regeneration of the defect was observed, it was limited by wound contamination. Consequently, rigid absorbable membranes made of HA and PHB failed to improve the regeneration of class II furcation defects in dogs.

Resumo: O objetivo desse artigo é identificar possíveis ações e estratégias do design na valorização do território e dos recursos relacionados à gastronomia regional, no contexto da Economia Criativa, a partir da seleção e análise de um conjunto de iniciativas. Inicialmente apresenta--se o referencial teórico que fundamenta as discussões em torno das contribuições do design para a valorização do território. São apresentadas e analisadas quatro iniciativas: Instituto Atá, no Brasil, La Jeune Rue, na Blucher Design Proceedings Novembro de 2014, Número 4, Volume 1 www.proceedings.blucher.com.br/evento/11pedFrança, Grandma's Design, na Holanda, e Eataly, de origem Italiana. O resultado obtido a partir da análise é um conjunto de potenciais focos de atuação do designer na valorização da cultura gastronômica do território. Palavras--chave: design e território, gastronomia, economia criativa, projetos colaborativos. Abstract: The aim of this paper is to identify possible design actions and strategies in the valorization of territory and its local gastronomy resources in the context of creative economy, based on the selection and analysis of some particular initiatives. Firstly, we present the theoretical framework that underlies the discussions about the contributions of design in territory valorization. Four initiatives are presented and analyzed: ATÁ Institute, in Brazil, La Jeune Rue, in France, Grandma's Design, in the Netherlands, and Eataly, from Italy. The result obtained from the analysis is a set of potential focuses where designers could act in relation to the gastronomic culture valorization of a territory.