Exam 1 Need to Review Flashcards

1
Q

Saccharolytic

A

These are bacteria that metabolize sugars for energy

Lows the PH

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2
Q

Asaccharolytic

A

These bacteria use amaino acids for energy

Along the gums and raises the PH

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3
Q

Lipopolysaccharides

A

A component of the outer cell membrane in gram - bacteria that activate host inflammation repsonses

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4
Q

What is peptidoglycan composed of

A

N-acetylmuramic acid

N- acetylglucosamine

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5
Q

Purpose of Peptidoglycan

A

Network that is in the cell walls. Thick in gram + and thin in Gram -

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6
Q

How thick is the peptidoglycan layer in Gram +

A

up to 30 layers

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7
Q

Biofilm

A

community of mircro-organisms that are anchored to a surface (tooth or dock)

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8
Q

Proteome

A

like a genenome of proteins

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9
Q

Caries

A

tooth decay or cavities formed by specific types of bacteria in the enamel and dentin

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10
Q

Where do biofilms form

A

Biofilms develop in any fluid filled environment containing microorganisms that are subjected to stress or fluid flow.

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11
Q

What are the stages of Oral Biofilm development

A
Stage 1 (Lag) Foundation is set by gram positive bacteria like streptococci.
Stage 2 (Log)- recruitment of bio diverse bacteria, corss-linking forms network of bacteria. 
Stage 3 (Stationary) predominantly gram negative
Stage 4 (Death) stough off.
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12
Q

Plaque

A

This is the soft bio film that build up on the tooth surface due to the attachment of bacteria.

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13
Q

Calculus

A

The hardened version of plaque that occurs as a result of deposition of mineral like calcium into the plaque. (CALCIFIED)

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14
Q

Pellicle

A

The thin layer or protein that forms on the layer of the tooth. This occurs through the binding of glycoprotiens that are present in saliva.

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15
Q

Glucans

A

polysaccharide that is made from glucose monomers. These monomers are first broken down from sucrose and then built into glucans.

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16
Q

Fructans

A

are polysaccharides that are built from fructose monomers that are derieved from sucrose.

17
Q

Differences between prokaryotic cells and Eukaryotic cells

A

Eukaryotic cells have greater cell organization, many chromosomes, and 10x larger

18
Q

Glucans and fructans function how

A

they provide nutrients to bacteria in the oral cavity and attritubute to the accumulation of plaque

19
Q

What are the major casual agents for Dental Caries

A

Streptococcus mutans
Lactobacillus casei
Lactobacillus fermentum

20
Q

How do Asaccharolytic bacteria get energy

A

reduction and deanimation

21
Q

What causes bad breath or Oral Malordor

A

As cysteine and methionine are fermented one of the end products is hydrogen sulfide, which causes oral malodor (often associated with periodontal disease).

22
Q

What is the composition of Saliva

A

Composition: ~99% water and contains Na, K, Ca, Mg, bicarbonate and phosphates, immunoglobulin proteins, enzymes, mucins and nitrogenous products such as urea and NH3

23
Q

What are the different types of Saliva

A

Serous- produced in the parotid glands
Mucous- made in the minor glands
Mixed Serous and Mucos-
Main product of the sublingual and submandibular glands

24
Q

Purposes of Saliva

A
Lubrication and protection
Buffering action and clearance
Maintenance of tooth integrity
Antibacterial activity
Taste and digestion
Saliva production is 750-1000 ml/day
25
Q

Gingival Crevicular Fluid

A

Secreted (1-2 ml/day) into the space (gingival sulcus) between the surface of the tooth and the free margin of the epithelium lining of the gingiva.
Functions may include:
Cleansing the sulcus
Improve adhesion of the epithelium to the tooth
Anitmicrobial properties
Antibody defense of the gingiva

26
Q

What is the chemical structure of a phospholipid

A

A phophate (hydrophillic head)
A glyceral molecule
and
two chains of fatty acids (uncharged and hydrophobic)

27
Q

What is the chemical structure of a triglyceride?

A

A tri-ester with a glycerol bound to three fatty acid chains.

28
Q

What is the chemical structure of a fatty acid

A

This is a carbon chain that extends and has a carboxyl group at the end.

29
Q

Prostaglandins:

A

Prostaglandins are produced in just about every nucleated cell. They are potent, short-acting signaling molecules and function through only paracrine (locally active) or autocrine signals (acting on the same cell from which it is synthesized).

30
Q

Lipid rafts

A

The plasma membranes of cells contain combinations of glycosphingolipids and protein receptors organized in glycolipoprotein microdomains termed lipid rafts.

Lipid rafts are more ordered and tightly packed than the surrounding bilayer, but float freely in the

Although more common in plasma membrane, lipid rafts have also been reported in other parts of the cell, such as Golgi and lysosomes.

Research has shown that lipid rafts have 3 to five times the amount of cholesterol compared to the surrounding membrane.

31
Q

Functions of Lipid Rafts:

A

These specialized membrane microdomains compartmentalize cellular processes by serving as organizing centers for the assembly of signaling molecules, influencing membrane fluidity and membrane protein trafficking, and regulating neurotransmission and receptor trafficking.

32
Q

Trans Fat:

A

unhealthy type of fat.

33
Q

Gap Junctions

A

Gap junctions allow passage of molecules up to 1,000 molecular weight in size to pass thru, e.g., cAMP, calcium ions. One gap junction channel is composed of two connexons (or hemichannels) which connect across the intercellular space. Gap junctions allow passage of molecules up to 1,000 molecular weight in size to pass thru, e.g., cAMP, calcium ions. One gap junction channel is composed of two connexons (or hemichannels) which connect across the intercellular space.

34
Q

Flippases/floppases:

A

family of transmembrane lipid transporter enzymes located in the membrane responsible for aiding the movement of phospholipid molecules between the two leaflets comprising a cell membrane.

35
Q

Hydrophobic effect

A

the tendency of nonpolar substances to aggregate in aqueous solution and exclude water molecules. The hydrophobic effect is the driving force behind the folding of proteins, the formation of lipid bilayers and micelles, and the insertion of membrane proteins into the nonpolar lipid environment. Charles Tanford was the biochemist who popularized the discussion about the “hydrophobic effect.”

36
Q

Methods of characterization of lipid membranes:

A
  1. ultracentrifugation: used to separate different membrane bound compartments like mitochondria and nucleus 2. density gradient ultracentrifugation: used to separate biological membranes containing lipids (and having lower densities) from proteins (having higher density) 3. Electron microscopy: An EM has greater resolving power than a light microscope and can reveal the structure of smaller objects because electrons have wavelengths about 100,000 times shorter than visible light photons.
    They can achieve better than 50 pm resolution and magnifications of up to about 10,000,000x whereas ordinary, non-confocal light microscopes are limited by diffraction to about 200 nm resolution and useful magnifications below 2000x.
  2. Fluorescence microscopy: uses fluorescence and phosphorescence instead of, or in addition to, reflection and absorption to study properties of organic or inorganic substances.
  3. Atomic force microscopy: very high-resolution type of scanning probe microscopy, with demonstrated
    resolution on the order of fractions of a nanometer, more than 1000 times better than the optical diffraction limit.