RESUMO
Background: The aim of this systematic review was to summarise the clinical information available about oral mucosal peeling (OMP) and to explore its aetiopathogenic association with dentifrices and mouthwashes. Material and Methods: PICOS outline: Population: subjects diagnosed clinically and/or pathologically. Intervention: exposition to oral hygiene products. Comparisons: patients using products at different concentrations. Out-comes: clinicopathological outcomes (primary) and oral epithelial desquamation (secondary) after use. Study de-sign: any. Exclusion criteria: reports on secondary or unpublished data, in vitro studies. Data were independently extracted by two reviewers. Results: Fifteen reports were selected from 410 identified. Descriptive studies mainly showed low bias risk, ex-perimental studies mostly an "unclear risk". Dentifrices or mouthwashes were linked to OMP, with an unknown origin in 5 subjects. Sodium lauryl-sulphate (SLS) was behind this disorder in 21 subjects, tartar-control dentifrices in 2, and flavouring agents in 1 case. Desquamation extension was linked to SLS concentration. Most cases were painless, leaving normal mucosa after desquamation. Tartar-control dentifrices caused ulcerations more frequently. Conclusions: OMP management should consider differential diagnosis with oral desquamative lesions, particularly desquamative gingivitis, with a guided clinical interview together with pathological confirmation while discouraging the use of the product responsible for OMP
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Assuntos
Humanos , Placa Dentária , Dentifrícios , Mucosa Bucal , Antissépticos Bucais , Dodecilsulfato de SódioRESUMO
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Assuntos
Humanos , Masculino , Adulto , Hipersensibilidade/complicações , Hipersensibilidade/diagnóstico , Dodecilsulfato de Sódio/efeitos adversos , Dodecilsulfato de Sódio/síntese química , Cremes Dentais/efeitos adversos , Dodecilsulfato de Sódio , Dodecilsulfato de Sódio/farmacologia , Dodecilsulfato de Sódio/toxicidade , Cremes Dentais/síntese química , Cremes Dentais , Cremes Dentais/toxicidadeRESUMO
En este trabajo se presentan los resultados de una investigación sobre los efectos de la adición de NaCl (0,02 mol/L) sobre algunas propiedades funcionales de la caseína (CA) y de sus hidrolizados trípticos (TH). Se determinaron la solubilidad, la capacidad emulsionante (CE), el índice de actividad emulsionante (IAE) y la estabilidad de la emulsión (EE) con dos valores de pH (4,0 y 5,0). Los resultados demostraron que el procedimiento era benefi cioso para la solubilidad de CA y TH, siendo más intensa con pH 5,0 y 4,0, respectivamente. También se observó un efecto positivo de la adición de NaCl en CA y TH, con ambos valores de pH, consiguiéndose los mejores resultados con pH 5,0. La EE se vio ligeramente afectada por la presencia de sal, y sólo aumentó en algunas muestras de CA y TH. Por el contrario, los valores del IAE de la caseína se redujeron al añadir NaCl con pH 4,0 y 5,0, mientras que las de TH se vieron afectadas positivamente por este tratamiento con ambos valores de pH
This work reports an investigation about the effect of NaCl addition (0.02 mol/L) on some functional properties of casein (CA) and its tryptic hydrolysates (TH). The solubility, the emulsifying capacity (EC), the emulsifying activity index (EAI) and the emulsion stability (ES) were determined at two pH values (4.0 and 5.0). The results showed that this procedure was benefi cial for the solubility of CA and TH, being more intense at pH 5.0 and 4.0, respectively. Also, a positive effect of NaCl addition was observed for CA and TH, at both pH values, and the best results for both samples were achieved at pH 5.0. The ES was slightly affected by the presence of salt and only for some samples of CA and TH it was increased. Contrarily, the EAI values of casein were reduced with the addition of NaCl at pH 4.0 and 5.0, while those of TH were positively affected by this treatment at both pH values
