Spatial transcriptomics (ST) represents a transformative approach in cancer research, offering high-resolution insights into the spatial organization of gene expression within tissues, particularly relevant for the complex tumor microenvironment (TME) of oral squamous cell carcinoma (OSCC). Unlike conventional bulk RNA sequencing, which masks spatial heterogeneity, ST retains the architectural context of tumors, enabling the mapping of molecular gradients, tumor–stroma interactions, and immune cell localization. Various ST platforms—such as 10x Genomics Visium, Slide-seqV2, MERFISH, NanoString GeoMx DSP, CosMx SMI, and BGI.

White spot lesions are opaque, chalky white or yellowish discolorations on the surface of teeth that result from the demineralization of the tooth structure. Many methods, including SEM, XRD, and FTIR spectroscopy, are crucial for identifying and evaluating enamel white spot lesions. It is imperative to have a thorough grasp of the morphology, crystallographic structure, mineral composition, and chemical changes associated with enamel white spot lesions. In vitro lesions were meticulously obtained by immersing extracted teeth in hydrochloric acid for a week and drying them using artificial caries. Characterization investigations were conducted with utmost precision and thoroughness using FTIR, XRD, and SEM, ensuring the reliability and validity of the results. FTIR analysis revealed the existence of calcium oxide and hydroxyapatite, and SEM examination assisted in identifying differences in surface shape. The enamel's crystalline nature was revealed via XRD investigation. White spot lesions are associated with the development of deep caries. Advanced imaging strategies are needed for additional validation.

COVID-19 is a terrible pandemic sweeping the whole world with more than 600 million confirmed cases and 6 million recorded deaths. Vaccination was identified as the sole option that could help in combatting the disease. In this study, SARS-CoV-2 antibodies were assessed in the saliva of vaccinated participants (Covaxin and Covishield) through enzyme-linked sorbent assay (ELISA). The IgG antibody titres in females were significantly greater than those of males. The total antibody titres of vaccinated individuals were greater than those of unvaccinated participants, although not statistically significant. Individuals who had completed both doses of vaccination had higher antibody levels than those who had received a single dose. People who had experienced COVID-19 after vaccination had better immunity compared to those who were unvaccinated with COVID-19 history. Thus, SARS-CoV-2 spike-specific antibodies were successfully demonstrated in saliva samples, and knowledge about the immunity triggered by the vaccines can assist in making informed choices.

Enamel translucency, essential for the aesthetic appeal of teeth, is primarily determined by its thickness, quality, and refractive index. Several factors, including age, genetics, diet, oral hygiene practices, fluoride exposure, and acidic challenges, can influence enamel translucency. Tobacco use, in particular, leads to significant alterations in enamel appearance by penetrating its micropores, causing yellowing and browning. Prolonged exposure to tobacco results in demineralization, increasing enamel porosity and reducing its translucency. Over time, this exposure leads to permanent discoloration and structural degradation, rendering teeth dull and opaque. To assess these changes, various methods such as visual examinations, digital photography, spectrophotometry, stylus profilometry, and atomic force microscopy (AFM) are utilized. This study analyzed human enamel samples, including one unstained sample (Grade 0) and three tobacco-stained samples (Grades 1–3) according to Modified Lobene Stain Index (MLSI), to investigate the impact of tobacco exposure on enamel structure. The samples were thoroughly cleaned and dried to ensure accurate results. High-resolution AFM imaging was employed to assess surface roughness, porosity, and microstructural changes induced by tobacco staining. A stylus profilometer was used to trace the surface topography, providing detailed measurements of surface irregularities. Additionally, a spectrophotometer was utilized to evaluate the optical properties of the enamel, focusing on changes in translucency and light absorption due to tobacco exposure. AFM analysis revealed a clear progression of enamel surface roughness from Grade 0 to Grade 3. The Sa and Sq values increased significantly with the severity of tobacco staining, indicating greater surface degradation. The stylus profilometer data corroborated these findings, with rising Ra values as the degree of staining intensified, highlighting the topographical alterations caused by tobacco exposure. Spectrophotometric analysis further demonstrated a decrease in enamel reflectance and an increase in light absorption from mild to severe staining, underscoring the detrimental optical effects of tobacco on enamel. The combined use of AFM, stylus profilometry, and spectrophotometry provided a comprehensive assessment of the impact of tobacco staining on enamel translucency and surface roughness. The findings show that as staining severity increases, enamel translucency diminishes, and surface roughness worsens. These alterations not only affect the aesthetic appearance of teeth but also have potential implications for enamel functionality and long-term oral health.

Dental caries remains a global health challenge despite advancements in prevention. Traditional approaches focus on mechanical plaque removal and fluoride use, but innovative, non-invasive solutions are increasingly sought. Chewing gum, as a delivery system for bioactive ingredients, offers a convenient method for improving oral health. Xylitol, licorice, and lemon balm, known for their anti-cariogenic and antimicrobial properties, were incorporated into a novel chewing gum to evaluate its potential in preventing caries. The chewing gum was formulated using beeswax, glycerin monostearate, xanthan gum, xylitol, lemon balm, and licorice. Physicochemical properties were assessed through Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Rheological properties, including elasticity and viscosity, were analyzed to ensure optimal texture. Antimicrobial activity was evaluated using the Minimum Inhibitory Concentration (MIC) method against key cariogenic bacteria, while flavor dynamics and in-silico docking and ADMET analysis provided additional insights. FTIR and XRD confirmed the successful integration of bioactive components and an amorphous matrix structure, promoting controlled release and stability. Antimicrobial assays showed the gum's effectiveness against Streptococcus mutans (MIC 0.20 mg/mL), with varying efficacy against other pathogens. Rheological analysis revealed xanthan gum as a key contributor to elasticity and viscosity, ensuring chewability and stability. Flavor release dynamics highlighted prolonged taste perception, with licorice providing sustained intensity. In-silico analysis supported the bioavailability and favorable pharmacokinetics of the ingredients. This novel chewing gum demonstrates significant potential as an anti-cariogenic product with a balanced formulation of functional, structural, and sensory properties. Future research, including clinical trials and consumer testing, will be essential to optimize its effectiveness and marketability, addressing the demand for user-friendly oral health solutions.

Taste perception influences not only flavor preference but also the physiological processes of chewing and digestion. Each primary taste-sweet, sour, salty, bitter, and umami-affects specific receptors and shapes masticatory muscle activity, notably in the temporalis and masseter muscles. Limited research exists on how taste affects muscle synergy (coordinated activation) and symmetry (balanced activation) in chewing. Using surface electromyography (EMG), this study examines how different tastes impact these muscle dynamics, offering insights relevant to dentistry, nutrition, and food science. This study included five healthy participants aged 18-22 years. EMG recordings were conducted on the temporalis anterior and masseter muscles. Each participant chewed five distinct jelly formulations (sweet, sour, salty, bitter, umami) prepared with standardized flavours. The muscle activity was analyzed to determine the effects of taste on muscle synergy (right and left temporalis and masseter) and symmetry (temporalis and masseter). Paired t-tests and ANOVA were used to assess statistical significance. The results revealed taste-dependent variations in muscle synergy and symmetry. Sweet and salty tastes increased muscle synergy, while bitter and umami decreased it. Minimal changes were observed in the symmetry of the temporalis muscle across taste conditions, while the symmetry of the anterior masseter showed notable variations, especially with salty and umami. However, statistical analysis indicated no significant differences in muscle synergy or symmetry between jelly and non-jelly conditions across all taste stimuli (p > 0.05). This study underscores the complexity of the neuromuscular response to taste perception, suggesting potential subtle influences of taste on muscle activity. Future research with a larger sample size and advanced statistical methods may further elucidate the role of taste in modulating masticatory muscle function.