COLOR STABILITY of SEALED COMPOSITE RESIN RESTORATIVE MATERIALS AFTER ULTRAVIOLET ARTIFICIAL AGING and IMMERSION IN STAINING SOLUTIONS

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of Artificial Aging on the Roughness and Microhardness of Sealed Composites

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of Different Light-Curing Modes on Degree of Conversion, Staining Susceptibility and Stain's Retention Using Different Beverages in a Nanofilled Composite Resin

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of surfactants on the effectiveness of bleaching gels

This study evaluated the influence of surfactants on the effectiveness of 35% hydrogen peroxide (HP) and 10% carbamide peroxide (CP) bleaching gels. One hundred and forty bovine teeth were used, which were stained by immersion in a coffee, red wine, and tobacco mixture for 7 days. At the end of this process, the color measurement at baseline was taken with the Vita Easyshade spectrophotometer. The teeth were divided into seven groups: (a) negative control (NC), (b) positive control for HP (PC-35), (c) HP + Tween 20 (T20-35), (d) HP + laurel sodium sulfate (LSS-35), (e) positive control for CP (PC-10), (f) CP + Tween 20 (T20-10), and (g) CP + laurel sodium sulfate (LSS-10). Group NC was kept in artificial saliva for 21 days. Groups PC-35, T20-35, and LSS 35 received three applications of bleaching gel for 10 min; the process was repeated after 7 days. Groups PC-10, T20-10, and LSS-10 received the gel for 8 h per day for 14 days. After the bleaching process, the final color was measured. The analysis of variance and Tukey tests showed statistically significant differences for the parameters of a dagger L, a dagger b, and a dagger E of the HP gels with surfactant and positive control group (PC-35). Within the limits of this in vitro study, the addition of surfactants to HP bleaching gel increased the bleaching effectiveness.

Application of a glassy carbon electrode modified with poly(glutamic acid) in caffeic acid determination

Glassy carbon electrodes were coated with films of poly( glutamic acid) ( PG), and the modified electrode proved to be very effective in the oxidation of caffeic acid. The performance of the film was also tested with ascorbic acid, coumaric acid, ferulic acid, sinapic acid and chlorogenic acid. At pH 5.6, all the hydroxycinnamic acids yield a higher peak current intensity when oxidized after incorporation in the PG-modified electrode, and only the oxidation of ascorbic acid exhibits overpotential reduction. At pH 3.5 only caffeic and chlorogenic acid are incorporated in the modified electrode and exhibit a well-defined oxidation wave at +0.51 V and +0.48 V, which is the base for their determination. Linear calibration graphs were obtained from 9 x 10(-6) mol L-1 to 4 x 10(-5) mol L-1 caffeic acid by linear voltammetric scan and from 4 x 10(-6) mol L-1 to 3 x 10(-5) mol L-1 by square wave voltammetric scan. The method was successfully applied to the determination of caffeic acid in red wine samples without interference from other hydroxycinnamic acids or ascorbic acid.

Weekend ethanol consumption and high-sucrose diet: resveratrol effects on energy expenditure, substrate oxidation, lipid profile, oxidative stress and hepatic energy metabolism

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Evaluation of the Possibility of Removing Staining by Repolishing Composite Resins Submitted to Artificial Aging

This in vitro research verified the possibility of eliminating staining caused by coffee and red wine in five composite resins, after being submitted to thermal cycling. Thirty-six specimens were prepared and immersed in water at 37 degrees C for 24 hours. After polishing, specimen color was measured in a spectrophotometer Cintra 10 UV (Visible Spectrometer, GBC, Braeside, VIC, Australia). All specimens were submitted to thermal cycling at temperatures of 5 and 55 degrees C with a dwell time of 1 minute, for 1,000 cycles in a 75% ethanol/water solution. After thermal cycling, the specimens were immersed in water at 37 degrees C until 7 days had elapsed from the time the specimens were prepared. All specimens were then taken to the spectrophotometer for color measurement. The specimens were divided into three groups (N = 12): distilled water (control), coffee, and red wine. For the staining process to occur on only one surface, all the sides, except one, of the surfaces were isolated with white wax. The specimens were immersed in one of the solutions at 37 degrees C for 14 days. The specimens were dried and taken to the spectrophotometer for color measurement. After this, the specimens were submitted to 20 mu m wear three times, and the color was measured after each one of the wear procedures. Calculation of the color difference was made using CIEDE2000 formula. According to the methodology used in this research, it was concluded that the staining caused by coffee and red wine was superficial and one wear of 20 mu m was sufficient to remove the discoloration.

Evaluation of tooth color after bleachingwith and without light-activation

Purpose: The use of different light sources as an adjunct to in-office bleaching has been questioned. Thus, the aim of this study was to evaluate the color changes of teeth after application of bleaching techniques with different products, with and without activation by a LED-laser system. Methods: Twenty-four bovine teeth surfaces were submitted to three bleaching techniques with two commercially available 35% hydrogen peroxide bleaching agents (n=8). The specimens were immersed in red wine for 48 h at 37°C and submitted to the bleaching techniques. Color changes were measured before and after staining as well as immediately after and 24 h after the bleaching treatments, with two different methods of color evaluation, software ScanWhite V1.1 and intra-oral spectrophotometer (Vita Easyshade). Data were analyzed by ANOVA and Kruskal-Wallis test. Results: The statistical analysis showed that there was no statistically significant difference at 5% of significance level between the different groups, independently of the evaluation time, evaluation methods or the use of LED-laser systems. Conclusion: The results suggested that the use of light in the bleaching techniques did not influence the color changes. Copyright: © 2011 Roberto et al.

Color stability of resins and nylon as denture base material in beverages

Purpose: Staining of prosthodontic materials may result in patient dissatisfaction and additional expense for replacement. This study aimed to determine the color stability of two heat-cured denture base acrylic (Lucitone 550, Vipi Cril) and one nylon denture base resin (Transflex) after immersion in beverages. Materials and Methods: Forty disks of each resin (20.0-mm diameter, 3.0-mm thick) were prepared and stored in distilled water for 24 hours at 37°C. During that time (T 0), the color of all specimens was spectrophotometrically measured. Each specimen was immersed in coffee, cola, red wine, and distilled water as a means of control. After 15-day (T 1) and 30-day (T 2) periods of immersion, the color of the specimens was measured again. The CIE (Commission Internationale de L' Eclairage) L*a*b* system was used to determine mean ΔE (color changes) values for each material and compared statistically with two-way ANOVA and Bonferroni intervals at 0.95. Results: In ΔET 0T 1 and ΔET 0T 2 the most severe staining was apparent with red wine (p < 0.001), followed by coffee (p < 0.01), when compared to the specimens stored in distilled water. Transflex also showed significant color change after immersion in cola (p < 0.01). In ΔET 1T 2 only red wine promoted significant staining of all resins (p < 0.0001). Conclusion: Chromatic changes were exhibited by specimens immersed in red wine, followed by coffee. For Transflex, cola also promoted color changes. The values of color changes converted to National Bureau of Standard units showed them to be perceivable to the human eye. © 2011 by the American College of Prosthodontists.

Use of grape polyphenols against carcinogenesis: Putative molecular mechanisms of action using in vitro and in vivo test systems

Polyphenols are present in foods and beverages and are related to sensorial qualities such as color, bitterness, and astringency, which are relevant in wine, tea, grape juice, and other products. These compounds occur naturally in forms varying from simple phenolic acids to complex polymerized tannins. Thus, it is reasonable to expect that grape-derived products elaborated in the presence of skins and seeds, such as wine and grape juice, are natural sources of flavonoids in the diet. Carcinogenesis is a multistep process that is characterized by genetic, epigenetic, and phenotypic changes. With increasing knowledge of these mechanisms, and the conclusion that most cases of cancer are preventable, efforts have focused on identifying the agents with potential anticancer properties. The use of grape polyphenols against the carcinogenesis process seems to be a suitable alternative for either prevention and/or therapeutic purposes. The aim of this article is to show the molecular data generated from the use of grape polyphenols against carcinogenesis using in vivo and in vitro test systems. © Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition.

Influência da adição de surfactantes a géis clareadores à base de peróxido de hidrogênio a 35% e peróxido de carbamida a 10% na efetividade do clareamento dental: estudo in vitro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência do selante de superfície em propriedades físicas e mecânicas de resinas compostas submetidas a envelhecimentos artificiais

Pós-graduação em Odontologia - FOA

Análise in vitro da estabilidade de cor e rugosidade superficial de braquetes ortodônticos cerâmicos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Morfologia e morfometria do arco aórtico de colehos com ateroma induzido e tratados com resveratol, como modelo experimental na prevenção da aterosclerose: perfil lipídico sérico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise da interação funcional entre as proteínas elF5A e Yptl em S. cerevisiae

Pós-graduação em Biotecnologia - IQ