Avaliação do potencial erosivo de bebidas ácidas / Evaluation of the erosive potential of acid drinks

Objetivo: o presente estudo teve como objetivo avaliar, in vitro, o potencial erosivo para o esmalte dentário de bebidas ácidas, comumente ingeridas pela população e encontradas com frequência no comércio da grande Florianópolis, SC, Brasil. Método: a mensuração do potencial erosivo das bebidas foi realizada através da detecção do potencial hidrogeniônico (pH) e acidez titulável (AT). A amostra foi composta por refrigerantes à base de cola, Coca-Cola® e Pepsi®; isotônicos Gatorade®-morango e maracujá e Powerade®-mix de frutas; Chás industrializados Natural Tea®-limão e Chá Matte Leão®-natural; energéticos Red Bull® e Monster Energy®; sucos naturais de Laranja Pera e de Limão Taiti; água saborizada H2OH!®-sabor limão; e água mineral, para o grupo controle. O pH foi aferido com pHmetro digital (Sensoglass SP1800) e para a AT foi utilizado o método padronizado pelo Instituto Adolfo Lutz, todos os ensaios foram realizados em triplicata. Para a análise estatística descritiva, foram empregados teste t e a ANOVA. Resultados: os menores valores de pH foram encontrados para a bebida Coca-Cola® e suco de limão com 2,3. Para AT, as amostras que apresentaram os maiores valores foram os sucos naturais, com 35,1 para o suco de limão e 13,5 para o suco de laranja. Todas as bebidas analisadas possuem potencial erosivo ao esmalte dental, por apresentarem valores de pH menores que 5,5. Quanto as mensurações de AT, os sucos naturais apresentaram os maiores valores. Conclusão: todas as bebidas do estudo foram consideradas iminentemente erosivas à estrutura dental.(AU)

Objetivo: o presente estudo teve como objetivo avaliar, in vitro, o potencial erosivo para o esmalte dentário de bebidas ácidas, comumente ingeridas pela população e encontradas com frequência no comércio da grande Florianópolis, SC, Brasil. Método: a mensuração do potencial erosivo das bebidas foi realizada através da detecção do potencial hidrogeniônico (pH) e acidez titulável (AT). A amostra foi composta por refrigerantes à base de cola, Coca-Cola® e Pepsi®; isotônicos Gatorade®-morango e maracujá e Powerade®-mix de frutas; Chás industrializados Natural Tea®-limão e Chá Matte Leão®-natural; energéticos Red Bull® e Monster Energy®; sucos naturais de Laranja Pera e de Limão Taiti; água saborizada H2OH!®-sabor limão; e água mineral, para o grupo controle. O pH foi aferido com pHmetro digital (Sensoglass SP1800) e para a AT foi utilizado o método padronizado pelo Instituto Adolfo Lutz, todos os ensaios foram realizados em triplicata. Para a análise estatística descritiva, foram empregados teste t e a ANOVA. Resultados: os menores valores de pH foram encontrados para a bebida Coca-Cola® e suco de limão com 2,3. Para AT, as amostras que apresentaram os maiores valores foram os sucos naturais, com 35,1 para o suco de limão e 13,5 para o suco de laranja. Todas as bebidas analisadas possuem potencial erosivo ao esmalte dental, por apresentarem valores de pH menores que 5,5. Quanto as mensurações de AT, os sucos naturais apresentaram os maiores valores. Conclusão: todas as bebidas do estudo foram consideradas iminentemente erosivas à estrutura dental.(AU)

Estabilidade de cor de diferentes sistemas cerâmicos fresados no CAD/CAM e polidos com diferentes métodos / Color stability of different ceramic systems milled in CAD/CAM and polished with different methods

A descoloração ou perda de translucidez dos materiais cerâmicos usados em odontologia ainda hoje é um problema, especialmente pelo comprometimento estético. Com o objetivo de comparar a estabilidade de cor, blocos de dissilicato de lítio (IPS e.max CAD HT) e de silicato de lítio reforçado com zircônia (Vita Suprinity HT) fresados no desenho de um disco com dimensões de 1,5 × 7 × 12 mm3 (n = 120) foram preparados usando 3 procedimentos de acabamento de superfície: glaze, polimento mecânico e coloração externa e glaze. Em seguida, cada grupo foi dividido em 2 subgrupos de armazenamento, chá preto e café (n = 10/grupo). As mensurações de cor foram medidas com espectrofotômetro (VITA Easyshade) no estágio inicial e após 1 semana, 2 semanas, 1 mês, 2 meses de armazenamento. As alterações de cor (ΔE) foram calculadas e analisadas estatisticamente usando ANOVA (α < 0,05). Observamos que, para ambos os materiais cerâmicos, o procedimento de glaze apresentou valores de mudança de cor estatisticamente menores do que os outros grupos (p < 0,05) após o armazenamento em ambas as bebidas. Os grupos de dissilicato de lítio apresentaram valores de alteração de cor estatisticamente menores em relação aos grupos de silicato de lítio reforçados com zircônia. Conclui-se que, o glaze sozinho levou a uma maior estabilidade de cor em relação ao polimento mecânico e coloração externa o dissilicato de lítio apresentou maior estabilidade de cor em comparação com o silicato de lítio reforçada com zircônia.

The discoloration or loss of translucency of ceramic materials used in dentistry is still a problem today, especially due to aesthetic compromise. In order to compare color stability, lithium disilicate (IPS e.max CAD HT) and zirconia-reinforced lithium silicate (Vita Suprinity HT) blocks were milled into a disc design with dimensions of 1.5 × 7 × 12 mm3 (n = 120). The specimens were prepared using 3 surface finishing procedures: glaze, mechanical polishing and external staining and glaze. Then, each group was divided into 2 storage subgroups, black tea and coffee (n = 10/group). Color measurements were measured with a spectrophotometer (VITA Easyshade) at the initial stage and after 1 week, 2 weeks, 1 month, 2 months of storage. Color changes (ΔE) were calculated and statistically analyzed using ANOVA (α < 0.05). We observed that, for both ceramic materials, the glaze procedure presented statistically lower color change values ​​than the other groups (p < 0.05) after storage in both beverages. The lithium disilicate groups showed statistically lower color change values ​​than the zirconia-reinforced lithium silicate groups. It is concluded that, glaze alone led to greater color stability compared to mechanical polishing and external staining, lithium disilicate showed greater color stability compared to zirconia-reinforced lithium silicate.

Erosive potential associated with the pH of industrialized and natural drinks

Nowadays there is an increase in the consumption of acidic drinks, especially the fermented ones. Its ingestion is closely associated with the demineralization of superficial dental tissues, which characterizes dental erosion. The objective of this study was to evaluate the pH of industrialized and natural drinks. The sample consisted of soft drinks, natural and artificial juices, fermented drinks, isotonic drinks and energy from different commercial brands acquired in the city of Niterói (RJ). The products were kept at room temperature (25oC) for 1 hour and were aliquoted 3 mL of each drink to a Becker to measure pH in a specific electrode coupled to a potentiometer. The readings were performed in triplicate. The mean pH ranged from 2.34 to 4.31, the most acidic drink was the refrigerant and the less acidic, the curd. It was found that all drinks analyzed had an acidic pH. Thus, potentially erosive dental structures.

Atualmente, há um aumento no consumo de bebidas ácidas, especialmente as fermentadas. Sua ingestão está intimamente associada à desmineralização dos tecidos dentários superficiais, o que caracteriza a erosão dentária. O objetivo da presente pesquisa foi avaliar o potencial erosivo de bebidas industrializadas e naturais. A amostra de conveniência foi constituída de refrigerantes, sucos naturais e artificiais, bebidas fermentadas, isotônicos e energéticos de diferentes marcas comerciais adquiridas no município de Niterói (RJ). Os produtos foram mantidos em temperatura ambiente (25oC) durante 1 hora e foram aliquotados 3 mL de cada bebida para um Becker para a mensuração de pH em eletrodo específico acoplado a um potenciômetro. As leituras foram realizadas em triplicata. Os valores médios de pH variaram de 2,34 a 4,31, sendo a bebida mais ácida um refrigerante e a menos ácida, a coalhada. Constatou-se que todas as bebidas analisadas apresentaram um pH ácido e abaixo do crítico para a dissolução do esmalte, sendo estas potencialmente erosivas das estruturas dentárias.

Sponsorship by food and beverage companies in soccer: an analysis of the 2019 Copa América / Patrocínio por empresas de alimentos e bebidas no futebol: análise da Copa América 2019

ABSTRACT OBJECTIVE To identify the sponsorship by food and beverage companies of the teams participating in the 2019 Copa América Soccer Cup and associate this sponsorship with characteristics of the teams and their respective countries. METHODS The sponsors of the 10 teams participating in the 46th edition of the Copa América were identified. These entities were classified into (i) food companies, (ii) alcoholic beverage companies, and (iii) other segments. The food companies were classified according to their products, according to the NOVA classification. In addition, data on the number of titles previously won by the teams in the Copa America and the World Cup were obtained, as well as data on the countries' Human Development Index, annual per capita sales of ultra-processed foods, and annual per capita consumption of alcoholic beverages. RESULTS A total of 89 sponsorships were identified for the 10 teams studied, some of these supporting two or more teams. Eighteen percent of the sponsors were food companies, with 12.4% being ultra-processed foods. The alcoholic beverage category represented 7.9% of the sponsors. Ultra-processed beverage and alcoholic beverage companies sponsored seven of the 10 teams studied. We noted higher participation of ultra-processed foods company sponsors in teams from countries with higher Human Development Index, sales of ultra-processed foods, and number of Copa América and World Cup titles. The sponsorship by alcoholic beverage companies was higher for teams from countries with lower Human Development Index, alcohol consumption, and number of Copa América and World Cup titles. CONCLUSION A significant presence of ultra-processed food and alcoholic beverage companies as sponsors of South American soccer teams was noted, along with the fact that sport performance characteristics of the teams and socioeconomic and market issues of the countries are associated with the occurrence of sponsorship.

RESUMO OBJETIVO Identificar o patrocínio por empresas do setor de alimentos e bebidas das seleções participantes da Copa América de Futebol 2019 e associar esse patrocínio a características das seleções e de seus respectivos países. MÉTODOS Foram identificados os patrocinadores das 10 seleções participantes da 46ª edição da Copa América de Futebol. Essas entidades foram classificadas em empresas i) de alimentos, ii) de bebidas alcoólicas e iii) de outros segmentos. As empresas de alimentos foram classificadas de acordo com seus produtos, segundo a classificação NOVA. Além disso, dados sobre o número de títulos anteriormente conquistados pelas seleções na Copa América e na Copa do Mundo foram obtidos, assim como dados do índice de desenvolvimento humano, de venda anual per capita de alimentos ultraprocessados e de consumo anual per capita de bebidas alcoólicas dos países. RESULTADOS Um total de 89 patrocínios foram identificados para as 10 seleções estudadas, alguns desses apoiando duas ou mais equipes. Dezoito por cento dos patrocinadores eram empresas de alimentos, sendo 12,4% de alimentos ultraprocessados. A categoria de bebidas alcoólicas representou 7,9% dos patrocinadores. As empresas de bebidas ultraprocessadas e as de bebidas alcoólicas patrocinaram sete das 10 seleções estudadas. Notou-se maior participação de patrocinadores de empresas de alimentos ultraprocessados em seleções de países com maior índice de desenvolvimento humano, venda de alimentos ultraprocessados e número de títulos de Copa América e Copa do Mundo. Já o patrocínio por empresas de bebidas alcoólicas foi maior em seleções de países com menor índice de desenvolvimento humano, consumo de álcool e número de títulos em Copa América e Copa do Mundo. CONCLUSÃO Evidenciou-se uma presença significativa de empresas de alimentos ultraprocessados e de bebidas alcoólicas como patrocinadores das seleções sul-americanas de futebol e que as características de desempenho esportivo das seleções e questões socioeconômicas e de mercado dos países se associam à ocorrência do patrocínio.

The Effect of Coloring Beverages on Color Stability of Hybrid Ceramics with Different Surface Treatments

ABSTRACT Objective To assess the effects of coloring beverages on the color stability of two types of hybrid ceramics with different surface treatments. Material and Methods 180 specimens of two hybrid ceramics (Vita Enamic and Mazic Duro) and a feldspathic ceramic (Vita Mark II) were prepared (n=60 in each group). Half of the discs in each group were glazed while the other was polished. The specimens were then divided into three subgroups and immersed in distilled water, carrot juice, and coffee. The overall color difference (∆E) was calculated based on CIE L*a*b* color space. Data were analyzed using three-way and one-way ANOVA; Tukey's honest significant difference was also done for pairwise comparisons (α=0.05). Results Vita Mark II specimens revealed less overall color changes compared to other groups. The ∆E of the glazed Vita Enamic specimens was greater than polished specimens following immersion in distilled water (p=0.03) and coffee (p=0.001), but it was not significant for carrot juice. The same results were obtained for polished Mazic Duro specimens. Relatively similar amounts of ∆E were recorded in polished and glazed subgroups of Vita Mark II. Conclusion The ∆E of hybrid ceramics was higher than Vita Mark II. Polishing could be recommended for surface treatment of hybrid ceramics instead of glazing, saving time and facilitating the process.

Sensitivity and specificity of assessment scales of dentin hypersensitivity - an accuracy study

Abstract The aim of the present study was to compare the sensitivity and specificity of pain scales used to assess dentin hypersensitivity (DH). The preferred scale, and toothbrushing habits of participants were also investigated. This cross-sectional study was conducted with students and employees of a Brazilian Federal University who presented DH. The participants answered a questionnaire about their toothbrushing and drinking habits. Hypersensitive and non-sensitive teeth were submitted to tactile and ice stick stimuli. Then, the subjects marked their pain level in the visual analogue (VAS), numeric scale (NS), faces pain scale (FPS) and verbal evaluation scale (VES). DH was also assessed by Schiff scale (SS). The data were analyzed by Wilcoxon and Chi-Square tests, as well as by ROC curve. The mean age of the sample (56 women, 16 men) was 27.8 years. The most prevalent acidic beverage was coffee (36.0%) and the most preferred scale was the NS (47.2%). The pain level was statistically higher in teeth with DH compared to teeth without DH (p < 0.05). The accuracy ranged from 0.729 (SS) to 0.750 (NS). The highest sensitivity value was 81.9% for NS. The SS presented the highest specificity (91%). The visual analog, numerical, verbal evaluation, faces pain, and Schiff scales were accurate for DH diagnosis. The Schiff scale was the preferred scale for DH assessment.

In Vitro Effect of Acidic Challenges on the Physical Properties of Dental Prosthesis Artificial Teeth

Abstract Objective: To evaluate the effect of immersion and acid challenge with cola drink on color change (ΔE), Vickers hardness (VHN) and surface roughness (Ra) of artificial acrylic resin teeth. Material and Methods: The artificial teeth were divided into 6 groups (n= 8): TC (Trilux/Control), BC (Biotone/Control), TAC (Trilux/Acid challenge), BAC (Biotone/Acid challenge), TI (Trilux/Immersion) and BI (Biotone/Immersion). The teeth were embedded in acrylic resin and the labial side was serially polished to provide appropriate flat surface. The samples of TC, BC, TI, BI groups were immersed in artificial saliva and cola drink (coke) for 7 days, respectively. The acid challenge was performed with immersion of samples in coke for 5 min, and subsequently immersion in artificial saliva for 2h. This cycle was repeated at 4 times/day, during 7 days. The tests of VHN, ΔE and Ra were analyzed before and after the challenge and immersion groups. Data was analyzed by ANOVA, Tukey and T test (α = 0.05). Results: There was no difference in Ra values between groups after treatments. However, there was a decrease in VHN for all groups. BI (19.2 ± 0.3) presented significantly lower hardness than BAC (19.5 ± 0.9) and BC (20.2 ± 0.5). Groups BI (2.18 ± 0.41) and TI (1.50 ± 0.43) had statistically higher ΔE compared to the other groups. Conclusion: The hardness of resin teeth decreased after acid challenges, but the roughness surface was not affected. The color was more affected by the times of exposure in cola beverage and remineralization in artificial saliva, which were associated to the material degradation (AU).

Scoping review of studies on food marketing in Latin America: Summary of existing evidence and research gaps

ABSTRACT OBJECTIVE To document the evidence about marketing of ultra-processed foods and "non-alcoholic" beverages in Latin America. METHODS We performed a structured search of quantitative and qualitative studies in PubMed, SciELO and LILACS, published between January 2000 and May 2017 and conducted in Latin America. We conducted a quality assessment following a standardized tool and a thematic analysis to identify key typologies of marketing across studies RESULTS Out of 521 studies screened by title and abstract, we included 36 in this review; 27 of them analyzed television advertisement. Other marketing channels studied were food packaging, point of sale and outdoor advertisement. Studies found television advertises foods and beverages that are mostly ultraprocessed foods and have low nutritional value, particularly those promoted during children's programming. We also observed children have a literal interpretation of images printed on food packaging, so this can be deceiving. Several studies also found proximity to unhealthy foods may increase their consumption. Finally, the thematic analysis identified the following typologies of food marketing: a) television advertisement, b) food packaging marketing, c) marketing strategies at points of sale and d) other marketing strategies. We found almost no advertisements for unprocessed or minimally processed foods such as fruits and vegetables. We did not find any studies on digital marketing conducted in the region. CONCLUSIONS This review found that the main channel of food marketing was television advertising. This synthesis provides insights to the challenges unhealthy eating represents to the public health of Latin America and identifies knowledge gaps to guide future research.

Effect of sports drinks on the surface properties of composite resins after prolonged exposure - in vitro study

Aim: Using dietary supplements may affect the properties of composite resins due to their acidic pH. The present in vitro study aimed to assess the surface roughness and color stability of two composite resins - nanohybrid (Empress Direct) and nanoparticulate (Filtek Z350) - after prolonged exposure to dietary supplements. Methods: We produced 30 specimens from each composite (8x2-mm discs) and divided them into six groups (n=10). After the initial measurement of the surface properties (roughness and color), we exposed the specimens to a degradation process in Maltodextrin and Whey Protein for 22.5 and 7.5 days, respectively, using deionized water as the control solution. At the end of 22.5 days, we reassessed the specimens. After verifying data normality with the Kolmogorov-Smirnov test, we performed ANOVA followed by Tukey's test at 5%. Results: We found significant differences for materials immersed in the Whey Protein solution (p<0.05). The roughness of Empress Direct was higher (0.45+0.07) than Filtek Z350 (0.22+0.05). The composites tested also showed color change (ΔE>3.3) after the immersion period (p<0.001). In Maltodextrin, the Empress Direct group presented (4.52+1.23) and Filtek Z350 (4.04+0.66), while after immersion in Whey Protein, they showed (5.34+1.68) and (4.26+1.02), respectively. Conclusion: Sports drinks changed the surface roughness and color stability of the composite resins studied. The Filtek Z350 group showed lower color variation than the Empress Direct composite in both solutions evaluated

Color stability of nanohybrid composite resins in drinks

Aim: The objective of this study was to evaluate the effects of solutions on the color stability of nanohybrid composite resins. Methods: The experimental sample consisted of 90 composite specimens (Beautifil II; Z350XT; Premisa), divided into three subgroups (n=10) according to the solutions (matte tea; lemon flavor isotonic drink; artificial saliva). The specimens were immersed in the solutions (5 mL/specimen) while stirring for 5 minutes, four times a day, with 1-hour intervals, repeated for 15 days. The color of the specimens was analyzed before (baseline) and after the 15th day of cycling using the CIELAB system. Data were analyzed using the two-way analysis of variance (ANOVA) and Tukey's test (α=5%). Results: Different behaviors were observed among resins. Beautifil II presented the highest color change (∆E=4.18) and less color stability, statistically different from the others (p<.05). The solutions also presented different behaviors. The lemon flavor isotonic drink (∆E=3.95) promoted the highest color change, statistically different from saliva (∆E=2.75; p<.05). The interaction between Beautifil II and isotonic drink became even more evident and significant (p<.05). Conclusion: The isotonic drink is the solution that most affected the resins, and Beautifil II presents the worst color stability

Effect of Fruit Juices and Other Beverages on Loss of Tooth Structure

Objective: To determine the effect of seven different beverages on tooth enamel. Material and Methods: Human teeth samples were immersed in each beverage (Pepsi, Red Bull, Orange juice, Apple juice, Lemon juice, Coffee and Green tea). Specimens were divided into seven groups by beverage type (n = 5 per group). Weight of the enamel was measured before and after immersion in different beverages daily for at periodic intervals of 24hrs, 7 days, 15 days and 30 days. The data were recorded after weighing the teeth at each time. The beverages were replaced daily. Anova and Tukey post hoc test was performed to compare the differences in percent weight loss. The significance level was set at 5%. Results: There was change in the mean percent weight loss amongst the different beverages with orange juice showing a high reduction in comparison to green tea and coffee. The mean weight reduction of orange juice was by 21% followed by Red Bull (13%), Pepsi (11%), Lemon juice (16%), Apple juice (16%), coffee (3%) and green tea (3%). Conclusion: This study shows that different beverages have erosive potential on teeth depending on the duration of the exposure.

Effect of air-polishing on properties of nanocomposite submitted to coffee, red wine and cigarette smoke

AIM: The aim of this study was to evaluate the surface roughness and the color stability of nanocomposite exposed to the sodium bicarbonate air-polishing (SBAP) followed by red wine, coffee and cigarette smoke exposure. MATERIALS AND METHODS: 64 nanocomposite specimens were prepared and allocated in 8 groups: G1 (SBAP + distilled water), G2 (SBAP + coffee), G3 (SBAP + red wine), G4 (SBAP + cigarette smoke), G5 (distilled water), G6 (coffee), G7 (red wine) and G8 (cigarette smoke). The surface roughness was evaluated in three periods: before and after SBAP and after exposuring to agents tested. The color was evaluated according to CIEL*a*b* parameters using reflection spectrophotometer in two moments: initial and 30 days after the exposure to staining agents. Data were subjected to three-way repeated measures ANOVA and Tukey's test (5%). RESULTS: The results showed a higher surface roughness of the nanocomposite submitted only to the SBAP and those exposed to the SBAP followed by exposure to the coffee or wine solution. The previous application of SBAP followed by cigarette smoke exposure did not increase the roughness of nanocomposite. The SBAP procedure just increased the staining for cigarette smoke group. CONCLUSION: The SBAP increases resin surface roughness, which worsens when there is exposure to coffee and red wine solution. In addition, SBAP may also provide increased staining of nanocomposites exposed to cigarette smoke

Effect of beverages on surface properties of resin-based sealants

Aim: The aim of this study was to determine degree of conversion of resin-based sealants and the effect of beverages on surface roughness and color change of materials. Methods: Two commercial resin-based sealants were evaluated (Defense Chroma® and BioSeal®). Degree of conversion (DC) was initially measured using Fourier-transformed infrared (FTIR). Specimens of each sealant were maintained in distilled water and immersed one hour daily in grape juice and cola drink for 30 days. One group was maintained only in distilled water, as a control. Surface roughness and color change were measured before immersion, after seven days of immersion and after 30 days of immersion. Results were analyzed using t-test, paired t-test, one-way repeated measures ANOVA, one-way ANOVA and post-hoc tests (0.05 level of significance). Results: There was no significant difference regarding degree of conversion and initial surface roughness comparing both commercial sealants. Surface roughness increased for BioSeal® immersed in cola drink for 30 days. After 30 days, all groups presented significant color change. Conclusions: The effect of beverages on color stability and surface roughness of resin-based sealants depended on exposure time and kind of beverage (AU)

Erosive Potential of Industrialized Teas: An in vitro study

Objective: To evaluate the erosive potential of manufactured teas according to pH, titratable acidity and buffering capacity. Material and Methods: Eight types of manufactured teas of different brands and flavors acquired in supermarkets of João Pessoa, Brazil, were investigated. Indaiá® mineral water and Coca-Cola® were controls. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 ml of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p <0.05, were used for data analysis. Results: Data showed normal distribution by Kolmogorov-Smirnov test for all variables. There was a statistically significant relationship between groups analyzed in all variables (ANOVA, p <0.001). The pH of teas ranged from 2.70 (Black Tea with lemon-Leão Fuze®) to 4.03 (Natural Mate Tea - Matte Leão®). The following significant correlations (p <0.01) were observed: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: All teas analyzed were potentially erosive; however, Black Tea with lemon (Leão Fuze®) had the lowest pH, the highest titratable acidity and buffering capacity, demonstrating that the saliva will have greater difficulty in buffering this tea in the oral environment.

Influência da dieta líquida infantil na rugosidade do esmalte de dentes bovinos / Diet children's influence in net roughness of cattle teeth enamel

Objetivo: Avaliar a rugosidade do esmalte de dentes bovinos submetidos ao desafio erosivo por bebidas infantis, no intervalo de tempo de 07, 14 e 21 dias e a influência de dentifrício fluoretado após esses desafios erosivos. Métodos: Foram obtidos 40 espécimes de bloco de esmalte, os quais foram divididos aleatoriamente em 8 grupos de acordo com os tratamentos (n=5): G1 ­ suco de maçã Ades®; G1F ­ suco de maçã Ades® + dentifrício; G2 ­ mel de abelha Yoki®; G2F ­ mel de abelha Yoki® + dentifrício; G3 ­ leite fermentado Chamyto®; G3F ­ leite fermentado Chamyto® + dentifrício; G4 ­ controle; G4F ­ controle + dentifrício. Após a análise da rugosidade superficial inicial, os blocos de esmalte foram submetidos ao desafio erosivo. Para os grupos com tratamento com flúor, os espécimes foram imersos em dentifrício fluoretado diluído. Foram realizadas análises da rugosidade superficial após os períodos de 7, 14 e 21 dias. Os dados foram submetidos à análise estatística, empregando-se os testes de Friedman e Wilcoxon com 5% de probabilidade. Resultados: O grupo G2F e G2 apresentaram valores de rugosidade de superfície estatisticamente superiores (p=0,01) após 7 e 21 dias, respectivamente, em relação ao valores iniciais. Os valores de rugosidade de superfície para o grupo G3 (p=0,006) e G3F (p=0,01) foram superiores estatisticamente após 7 dias em relação ao período inicial. Conclusão: Os valores de rugosidade do esmalte aumentaram após o desafio erosivo com mel de abelha e o leite fermentado. O uso do dentifrício fluoretado não promoveu menor incremento de rugosidade.(AU)

Aim: To evaluate surface roughness of tooth enamel when submitted to erosive challenge from beverages after 07, 14 and 21 days as well as the influence of fluoride toothpaste on enamel surface roughness after the erosive challenges. Methods: Forty enamel blocks were made and divided into 8 groups according to treatment (n=5): G1 ­ apple juice Ades ®; G1F ­ apple juice Ades ® + fluoride toothpaste; G2 ­ honey; G2F ­ honey + fluoride toothpaste; G3 ­ fermented milk Chamyto ®; G3F ­ fermented milk Chamyto ® + fluoride toothpaste ; G4 ­ control; G4F ­ control + fluoride toothpaste. After initial analysis of surface roughness, specimens were submitted to erosive challenges. In the groups submitted to fluoride treatment, specimens were immersed in diluted fluoride toothpaste. Analysis of surface roughness was conducted after 7, 14 and 21 days. The values of average enamel roughness (Ra) in the experimental groups were submitted to Friedman and Wilcoxon test considering the significance level of 5%. Results: The G2 and G2F group presented statistically higher roughness values (p=0,01) compared to baseline, after 21 and 7 days, respectively. For G3 (p=0,006) and G3F group (p=0,01), roughness values were statistically higher after 7 days compared baseline. Conclusion: Enamel roughness values increased after erosive challenge with honey and fermented milk. Application of fluoride toothpaste did not promote lower roughness values.(AU)

Evaluation of methods for stain removal in acrylic resin denture teeth: in vitro study / Avaliação de métodos de remoção de manchas em dentes de resina acrílica para prótese total: estudo in vitro

Introduction: The staining of artificial teeth can be related to the acrylic resin abrasion caused by brushing, resulting in higher deposition of dyes from the beverage, and consequently higher aesthetic damage. Objective: The aim of this in vitro study was to evaluate methods for removal of stains from acrylic denture teeth using spectrophotometric analysis. Material and method: Artificial teeth were divided into twelve groups (n=10) according to the type of treatment (re-polishing - Re or immersion in Corega Tabs - Sp), staining solutions, coffee (Cf) and Coca-Cola® (Cc) or water (W) and with/without toothbrushing (B). The Sp specimens were submitted to seven immersion cycles (5 min each). The Re specimens were polished with pumice stone followed by Spain white paste. Color differences (ΔE) were captured by a spectrophotometer: T0 (baseline), T1 (after brushing/immersion in solutions) and T2 (after Re or Sp). Result: Statistically significant color change between T1 and T2 (paired T-test; α =.05) was observed for the group CfSp (p=.032); and for the groups BWRe (p=.000), BCfRe (p=.049) and CcRe (p=.042). Higher color changes were observed for the specimens submitted to toothbrushing (ANOVA two way; p<.001). Conclusion: It could be concluded that the immersion in sodium perborate (Corega Tabs) can be used for removal of coffee stains from denture teeth, and re-polishing for removal of Coca-Cola® stains. Still, toothbrushing produced greater color changes on denture teeth, regardless of the immersion solution.

Introdução: O manchamento dos dentes artificiais pode estar relacionado à abrasão da resina acrílica provocada pela escovação, resultando na maior deposição de corantes provenientes de bebidas, e consequentemente maior prejuízo estético. Objetivo: O objetivo do presente estudo foi avaliar métodos de remoção de manchas extrínsecas por meio de analise com espectofotômetro. Material e método: Dentes artificiais foram divididos em 12 grupos (n=10), de acordo com o tipo de tratamento (repolimento – Re ou imersão em perborato de sódio, Corega Tabs – Sp), tipo de solução de manchamento, café (Cf) ou Coca-Cola® (Cc) ou água (W) e com/sem escovação (B). Os métodos de remoção de manchas propostos (Re e Sp) foram realizados de acordo com protocolos pré-estabelecidos. Os espécimes Sp foram submetidos a 7 ciclos de imersão (5 minutos cada). O repolimento foi realizado com pastas de pedra pomes e branco de espanha, utilizando escovas de cerdas macias e rodas de feltro. As leituras de estabilidade de cor (ΔE) foram realizadas por meio de um espectrofotômetro: T0 (baseline), T1 (após escovação/imersão em bebidas), e T2 (após Re ou Sp). Resultado: Alterações de cor entre T1 e T2 (teste T pareado; α=0,05) foram observadas para o grupo CfSp (p=.032); e para os grupos BWRe (p=.000), BCfRe (p=.049) e CcRe (p=.042). Os dentes artificiais submetidos à escovação mostraram maior alteração de cor (ANOVA 2 fatores; p<0,001). Conclusão: Conclui-se que a imersão em perborato de sódio (Corega Tabs) pode ser utilizada para remoção de manchas de café e o repolimento para remoção de manchas de Coca-Cola®. Ainda, a escovação produziu as maiores alterações de cor nos dentes artificiais, independentemente da solução de imersão.

Effects of erosive challenge on the morphology and surface properties of luting cements / Efeito do desafio erosivo na morfologia e propriedades de superfície de agentes cimentantes

Introduction: Few studies investigated the surface properties of luting cements after erosive challenge. Objective: To evaluate the surface roughness (Ra), Vickers hardness (VHN) and morphology of 4 luting cements after erosive challenge. Material and method: Twenty specimens of each cement were prepared (4×2mm) and divided into experimental (erosive challenge) and control (artificial saliva) groups (n=10): Rely X U200 (U200); Rely X ARC (ARC); Ketac Cem Easy Mix (Ketac) and Zinc phosphate (ZnP). The erosive challenge was performed by four daily erosive cycles (90s) in a cola drink and 2 h in artificial saliva over 7 days. Ra and VHN readings were performed before and after erosion. The percentage of hardness loss (%VHN) was obtained after erosion. The surface morphology was analyzed by scanning electron microscopy (SEM). ANOVA, Tukey and Student-T tests were used (α=0.05). Result: After erosion, all luting cements had increase in Ra values and U200 and ZnP groups had the highest %VHN. After saliva immersion, only U200 and ZnP groups had significant increases in Ra values and there were no significant differences among the groups in %VHN. SEM analysis showed that Ketac and ZnP groups had rough and porous surfaces, and U200 group had higher resin matrix degradation than ARC group. Conclusion: Erosive challenge with a cola drink affected the surface properties of all luting cements.

Introdução: Poucos estudos investigaram as propriedades de superfície de cimentos após desafio erosivo. Objetivo: Avaliar a rugosidade da superfície (Ra), dureza Vickers (VHN) e morfologia de superfície de 4 cimentos após desafio erosivo. Material e método: Vinte amostras de cada cimento foram preparadas (4×2mm) e divididas em grupo experimental (desafio erosivo) e controle (saliva artificial) (n=10): Rely X U200 (U200); Rely X ARC (ARC); Ketac Cem Easy Mix (Ketac) e Fosfato de Zinco (ZnP). O desafio erosivo foi realizado com quatro ciclos erosivos diárias (90s) em bebida à base de cola e 2h em saliva artificial durante 7 dias. As leituras de Ra e VHN foram realizadas antes e após erosão. A porcentagem de perda de dureza (%VHN) foi obtida depois da erosão. A morfologia de superfície foi analisada por microscopia eletrônica de varredura (MEV). Foram utilizados testes de ANOVA, Tukey e T-Student (α=0,05). Resultado: Após a erosão, foi observado aumento dos valores de Ra em todos os cimentos testados, e os grupos U200 e ZNP tiveram a maior %VHN. Após imersão em saliva, apenas os grupos U200 e ZnP tiveram aumento significativo nos valores de Ra e não houve diferenças significativas entre os grupos quanto à %VHN. A análise em MEV mostrou que os grupos Ketac e ZNP apresentaram superfícies rugosas e porosas, e o grupo U200 apresentou maior degradação da matriz comparado ao grupo ARC. Conclusão: O desafio erosivo com bebida a base de cola afetou as propriedades de superfície de todos os cimentos.

Análise da capacidade de remoção de pigmentos da resina composta pelo peróxido de hidrogênio 35% / Capacity analysis of pigment removal of composite resin by hydrogen peroxide 35%

Objetivo: Avaliar in vitro a capacidade de remoção de pigmentos ocasionados em resina composta após aplicação de peróxido de hidrogênio 35%. Material e método: Confeccionaram-se 20 amostras de resina composta Opallis (FGM), cor A1, em matriz metálica circular. As amostras foram divididas em quatro grupos (n=5) dos seguintes agentes corantes: água destilada (controle), café, vinho tinto e Coca-Cola®. No manchamento, as amostras ficaram imersas nas soluções durante 72 horas, com troca diária das bebidas. Procedeu-se à aplicação do gel de peróxido de hidrogênio 35% (Whiteness HP Blue Calcium, FGM) em três sessões, sendo uma aplicação do gel por sessão, o qual permaneceu nas amostras durante 40 minutos. Medidas de cor foram feitas inicialmente, após manchamento, após aplicação do peróxido e por mais 21 dias, usando espectrofotômetro Vita Easyshade. Os dados foram submetidos à análise de variância de dois fatores (tempo vs. corante) e ao teste de Tukey, para o contraste das médias (alfa=0,05). Resultado: Apresentaram alteração de cor (delta E - média/desvio padrão de L*) o café (15,7 ± 2,0) e o vinho (15,2 ± 4,6), quando comparados à Coca-Cola® (4,8 ± 1,9). O peróxido de hidrogênio removeu a pigmentação das amostras, porém, para nenhum dos corantes, houve retorno à coloração inicial, principalmente no grupo manchado por café (12,9 ± 1,5); este mostrou diferença significativa quando comparado ao controle (1,6 ± 0,6), diferentemente do vinho (3,3 ± 0,6) e da Coca-Cola® (2,1 ± 0,9), que se aproximaram do grupo controle. Conclusão: As soluções corantes pigmentaram a resina composta, principalmente o café. A aplicação do peróxido de hidrogênio 35% foi eficaz na remoção de pigmentos das amostras, porém, em nenhum dos grupos, com diferentes corantes, houve retorno à coloração inicial (p> 0,005).

Objective: Evaluate in vitro the ability to removal pigments of composite resin after application of hydrogen peroxide 35%. Material and method: Concocted to-20 resin samples composed Opallis (FGM), A1 color, in circular metal matrix. The samples were divided into 4 groups (n = 5) the following coloring agents: distilled water (control), coffee, red wine and Coca-Cola®. In the staining, the samples were immersed in the solutions for 72 hours, with daily change of beverages. Proceeded to the application of 35% hydrogen peroxide gel (Whiteness HP Blue Calcium, FGM) in 3 sessions, one application of gel per session that remained in the samples for 40 minutes. Color measurements were made initially after staining after application of the peroxide and for 21 days using Vita Easyshade spectrophotometer. The data were submitted to two-way ANOVA and Tukey's test (alfa = 0.05). Result: Significant color change was observed in specimens after immersion in the solutions, except the control group. Hydrogen peroxide was capable of removing the stains, however the color did not return to the baseline in any of the staining groups, especially for the groups immersed in coffee. Conclusion: Staining solutions can stain the composite resin. The application of 35% hydrogen peroxide can remove partially the staining, minimizing the color change produced by the staining solutions. However, the bleaching gel was not capable of removing all staining, especially for the coffee group.

Mudança de cor e rugosidade do esmalte clareado após tratamentos de superfície e pigmentação por uma bebida à base de cola / Color change and roughness of bleached enamel after surface treatments and staining by cola-based drink

Produtos contendo pigmentos podem influenciar a durabilidade do clareamento dentário. O objetivo do estudo foi avaliar os efeitos dos tratamentos de superfície e da pigmentação extrínseca na mudança de cor e rugosidade do esmalte submetido ao clareamento, considerando o tempo de espera para contato com uma bebida à base de cola. Trata-se de um estudo experimental in vitro delineado em blocos completos randomizados. As variáveis independentes foram: os tratamentos de superfície (6 níveis) e o tempo de espera para contato com uma bebida à base de cola (3 níveis). As variáveis dependentes foram: mudança de cor (ΔE, L*, a*, b*), avaliada por espectrofotometria e rugosidade de superfície (Ra, Rz, Rq) analisada por perfilômetro óptico 3D. Foram realizadas três leituras para os parâmetros cor e rugosidade de superfície (inicial, após o clareamento e após imersão na bebida à base de cola). As unidades experimentais foram 180 coroas de dentes bovinos divididas em 6 grupos (n=30), de acordo com o tratamento de superfície: G1 - controle interno (não clareado e sem tratamento de superfície), G2 - controle negativo (clareado e armazenado em água destilada), G3 - controle positivo (clareado e armazenado em saliva artificial), G4 - clareado e tratado com fluoreto de sódio neutro incolor 2% por 4 min., G5 - clareado e tratado com Serum Potencializador Regenerate Enamel Science™ por 3 min., G6 - clareado e polido com discos de feltro e pasta de polimento por 15 segundos. O clareamento foi realizado com peróxido de hidrogênio 35% e após os tratamentos de superfície, os espécimes foram imersos em uma bebida à base de cola, considerando os tempos de espera: imediato, 24 horas ou uma semana. Os efeitos dos tratamentos de superfície e do tempo de espera foram avaliados pelos testes Two-Way ANOVA, Kruskal-Wallis e Wilcoxon (p<0,05). Os tratamentos de superfície (p>0,05) e o tempo de espera (p>0,05) não foram relevantes para a manutenção da cor após a pigmentação, considerando a diferença total da cor (ΔEp). A análise do parâmetro L*p demonstrou diferença significativa entre G2 (86,99±3,86) / G3 (90,34±3,32) (p=0,005), G2 (86,99±3,86) / G4 (89,96±4,27) (p=0,018) e ausência de diferença estatística entre as leituras após o clareamento e após a pigmentação no G4 (91,58±4,00/89,96±4,27) (p=0,066). Os dados de rugosidade revelaram aumento significativo em G3 (Ra=0,042±0,016/0,057±0,022 - p=0,002; Rq=0,058±0,023/0,079±0,027 - p=0,001), G4 (Ra=0,044±0,020/0,064±0,022 - p=0,030; Rq=0,064±0,026/0,089±0,032 - p=0,039) e G6 (Rz=0,609±0,197/0,855±0,385 - p=0,007) após o clareamento e em todos os grupos experimentais após a imersão na bebida à base de cola (p<0,05), contudo os tratamentos de superfície não diferiram entre si. Os tratamentos de superfície e o tempo de espera não exerceram influência significativa na manutenção da cor do esmalte clareado. O fluoreto de sódio neutro 2% exerceu efeito protetor na manutenção da luminosidade após o contato com a bebida à base de cola. O clareamento e o contato com a bebida aumentaram a rugosidade de superfície do esmalte. Os tratamentos de superfície não promoveram a proteção do esmalte contra a ação erosiva da bebida à base de cola

Products containing pigments may affect the durability of dental bleaching. The aim of this study was to evaluate the effects of surface treatments and extrinsic staining on color change and roughness of bleached enamel, considering the elapsed time for contact with cola-based drink. An experimental in vitro study was conducted and it was outlined according to a randomized complete block design. The independent variables were: surface treatments (6 levels) and elapsed time for contact with colabased drink (3 levels). The dependents variables were: color change (ΔE, L*, a*, b*), evaluate with a spectrophotometer and surface roughness (Ra, Rz, Rq), measured using an 3D optical profilometer. Three measures for color parameters and surface roughness were performed (baseline, after bleaching and after staining). One hundred and eighty crowns of bovine teeth were divided into 6 groups (n=30), according to surface treatment: G1 - internal control (unbleached and without surface treatment), G2 - negative control (bleached and stored in distilled water), G3 - positive control (bleached and stored artificial saliva), G4 - bleached and treated with 2% neutral sodium fluoride for 4 min., G5 - bleached and treated with Serum Potencializador Regenerate Enamel Science™ for 3 min., G6 - bleached and polished with felt discs and polishing paste for 15 seconds. Bleaching was performed with 35% hydrogen peroxide and after surface treatments, the specimens were exposed to cola-based drink at different periods: immediate, 24 hours or a week. The effect of surface treatments and elapsed time were analyzed by tests Two-Way ANOVA, Kruskal-Wallis and Wilcoxon (p<0.05). Surface treatments (p>0.05) and elapsed time (p>0.05) were not relevant to maintain color after staining, considering the total color difference (ΔEp). The analyses of L*p parameter showed significant difference between G2 (86.99±3.86) / G3 (90.34±3.32) (p=0.005), G2 (86.99±3.86) / G4 (89.96±4.27) (p=0.018) and absence of difference statistics between the readings after bleaching and after the staining in G4 (91.58±4.00/89.96±4.27) (p=0.066. Roughness data showed a significant increase in G3 (Ra=0.042±0.016/0.057±0.022 - p=0.002; Rq=0.058±0.023/ 0.079±0.027 - p=0.001), G4 (Ra=0.044±0.020/ 0.064±0.022 - p=0.030; Rq=0.064±0.026/0.089±0.032 - p=0.039) e G6 (Rz=0.609±0.197/0.855±0.385 - p=0.007) after bleaching and in all experimental groups after immersion in cola-based drink (p<0.05), but there was no statistical difference between surface treatments. Surface treatments and elapsed time did not present significant influence in maintaining the color of bleached enamel. Neutral sodium fluoride has a protective effect on maintaining the luminosity after contact with cola-based drink. Enamel roughness was higher after bleaching and contact with cola-based drink. Surface treatments did not protect enamel against the erosive action of cola-based drink

Removable partial or complete dentures exposed to beverages and mouthwashes: evaluation of microhardness and roughness / Próteses parciais e totais removíveis expostas a bebidas e enxaguatórios bucais: avaliação da microdureza e rugosidade

Purpose: To evaluate microhardness and roughness of denture base polymethylmethacrylate resinn exposed to acid beverages and mouthwashes. Material and method: Rectangular samples (n=80) were prepared from poly (methyl methacrylate) (PMMA). They were divided into 8 groups and had the initial microhardness and Knoop roughness measured. Samples of each group were immersed for 10 min into a test solution (coffee, lemon juice, chlorhexidine gluconate, red wine, cola-based soft drink, vinegar or antiseptic with and without alcohol) and after stored in artificial saliva for 23 h and 50 min, completing a period of 24 h. This procedure was performed for 14 consecutive days and after this period the microhardness and surface roughness measurements were made again. Data were statistically analyzed using ANOVA non parametric, Kruskal-Walis and the Dunn´s test for microhardness and the t-Student and ANOVA for roughness. Result: For microhardness there were found statistically significant differences among the chlorhexidine gluconate solution, antiseptic without alcohol and cola-based soft drink. For roughness was observed that the mean values between the initial period and after immersion in the test products differed statistically in all groups, without difference among groups. Conclusion: The microhardness of poly(methyl methacrylate) was affected by continue exposition to chlorhexidine gluconate, antiseptic without alcohol and cola-based soft drink. The roughness of poly(methyl methacrylate) is negatively influenced by the exposure to all tested products. It may be concluded that both, microhardness and roughness, were affected by the treatments.

Objetivo: Avaliar a rugosidade e microdureza de uma resina acrílica utilizada para base de prótese quando submetidas a diferentes bebidas e enxaguatórios bucais. Material e método: Oitenta amostras retangulares foram confeccionadas com polimetilmetacrilato, e separados em 8 grupos. As amostras foram avaliadas quanto à microdureza e rugosidade (Knoop) superficiais e imersas por 10 minutos em um dos seguintes produtos: café, suco artificial de limão, gluconato de clorexidina, vinho tinto, refrigerante a base de cola, vinagre e antissépticos com e sem álcool. Após a imersão nas soluções, as amostras foram acondicionados em saliva artificial por 23 horas e 50 minutos, completando o período de 24 horas. Esse procedimento ocorreu por 14 dias consecutivos e após esse período outras mensurações de microdureza e rugosidade foram realizadas. Os dados obtidos foram analisados estatisticamente pela ANOVA não paramétrico, Kruskal-Walis e teste de Dunn para a microdureza e ANOVA e t-student (alfa=5%) para rugosidade. Resultado: Para microdureza foram encontradas diferenças significativas entre os grupos onde houve imersão em clorexidina, antisséptico sem álcool e refrigerante de coca-cola. Para a rugosidade foi observado que a media entre os valores antes e após a imersão nos produtos diferiu estatisticamente em todos os grupos, porém sem diferença entre eles. Conclusão: A microdureza do polimetilmetacrilato foi afetada pela exposição ao gluconato de clorexidina, antisseptico sem álcool e refrigerante à base de coca-cola. A rugosidade da superfície do polimetilmetacrilato foi afetada por todos os produtos estudados.