ABSTRACT
The interaction of bleaching technique (in-office or at-home) and solutions (deionized distilled water with and without sugar, red wine with and without sugar, coffee with and without sugar) on the effectiveness of in vitro dental bleaching was evaluated. Hydrogen peroxide (HP) 37.5% gel was used for in-office bleaching, 3 applications of 8 min each, 3 sessions with an interval of 7 days. At-home bleaching was performed with 10% Carbamide peroxide (CP), 2 h/day, for 30 days. The enamel vestibular surfaces (n = 72) were subjected daily to test solutions for 45 min, washed with distilled water for 5 min and stored in artificial saliva. The enamel color analysis was performed with a spectrophotometer through color variation (ΔE) and luminosity variation (ΔL). Roughness analysis was performed by atomic force microscopy (AFM) and scanning electron microscopy (SEM). Enamel composition was determined by energy dispersive X-ray spectrometry (EDS). The results were submitted to one-way analysis of variance (ANOVA) for ΔE, ΔL and EDS and two-way for AFM. For ΔE and ΔL there was no statistically significant difference. An increase in roughness was observed on the surface when exposed to a sugar-water solution for at-home bleaching and a lower concentration of Ca and P in the deionized water solution with sugar. Solutions containing or not sugar did not influence the bleaching potential, however the presence of sugar in the water solution increased the surface roughness with CP.
Subject(s)
Tooth Bleaching Agents , Tooth Bleaching , Tooth Bleaching/methods , Peroxides , Tooth Bleaching Agents/pharmacology , Urea , Sugars , Carbamide Peroxide , Water , ColorABSTRACT
A valorização da estética tornou-se usual durante o tratamento odontológico, sendo o clareamento dental um dos procedimentos mais procurados para o tratamento de alterações na cor e diversos autores consideram que a dieta branca é importante para que o seu resultado estético não seja comprometido. Porém, outros autores afirmam que a ingestão de alimentos e de bebidas com corantes não interfere imediatamente e posteriormente no resultado do tratamento clareador. Este artigo verifica, por meio de revisão de literatura, se a dieta branca é realmente necessária durante ou após o clareamento dental. Foi realizado um levantamento bibliográfico nas bases LILACS e PUBMED, sendo encontrados 16 artigos que se enquadravam nos critérios de inclusão. Estudos in vitro, in situ e in vivo expostos nesse trabalho, relatam que não há interferência dos pigmentos durante o clareamento no resultado do procedimento. Há consenso também de que após o tratamento clareador, o vinho tinto interfere na manutenção da cor. Portanto, indicar a dieta branca ainda é uma recomendação que parcialmente não é baseada em evidências científicas, devido à falta de congruência nos resultados das pesquisas.
The appreciation of aesthetics has become usual during dental treatment, with tooth whitening being one of the most sought procedures for the treatment of color changes and several authors consider that the white diet is important so that its aesthetic result is not compromised. However, other authors state that the ingestion of food and drinks with dyes does not interfere immediately and later in the result of the bleaching treatment. This article verifies, through literature review, if the white diet is really necessary during or after tooth whitening. A bibliographic search was performed in LILACS and PUBMED, and 16 articles were found that met the inclusion criteria. In vitro, in situ and in vivo studies exposed in this work report that there is no interference of pigments during bleaching on the result of the procedure. There is also a consensus that after the bleaching treatment, red wine interferes with color maintenance. Therefore, indicating the white diet is still a recommendation that is partially not based on scientific evidence, due to the lack of congruence in research results.
ABSTRACT
To analyze the effect of a sugarcane cystatin (CaneCPI-5) on the microbial profile and viability, as well as on the prevention of dentin demineralization using a microcosm biofilm model. Ninety bovine dentine specimens were divided into five experimental groups according with the solution they were treated for 60 s: (1) PBS (negative control), (2) 0.12% chlorhexidine (positive control), (3) Fluoride (500 ppm F, as NaF), (4) 0.025 mg/ml CaneCPI-5, and (5) 0.05 mg/ml CaneCPI-5. Specimens were incubated with inoculum (McBain's saliva plus human saliva) in the first 8 h, and from then on, they were exposed to McBain saliva containing sucrose and daily treated (60 s) with the solutions for 5 days. Resazurin and colony-forming unit counting assays were performed. Dentin demineralization was measured by transverse micro-radiography (TMR). 0.12% chlorhexidine significantly reduced the metabolic activity of the microcosm biofilm in relation to the negative control and treated groups (p < 0.01). CHX and F significantly reduced the counts of total microorganisms, mutans group streptococci, and lactobacilli when compared with the negative control. None of the treatments was able to significantly reduce dentin demineralization in comparison with the negative control. In the model evaluated, CaneCPI-5 neither altered the microcosm biofilm profile and viability nor protected dentin against demineralization.
