Efetividade e sensibilidade com uso de géis clareadores experimental e comercial à base de peróxido de carbamida

Pós-graduação em Odontologia Restauradora - ICT

Alteração cromática de resinas compostas laboratoriais submetidas à imersão em diferentes soluções

The pigmentation of indirect composite resins has been one of the most common reasons that lead the restorative treatment to failure. The purpose of this study was to investigate the effect of different solutions on color stability of indirect composite resins. Five brands of indirect composite resins were tested: Adoro, Resilab, Cristobal, Sinfony and Epricord. The samples were immerged in eleven solutions (n=10): common liquid foods (coke soft drink, red wine, coffee and orange juice), mounthrinses (Listerine, Oral-B, Colgate Plax and Periogard) and bleaching agents (carbamide peroxide 16%, 7.5% and hydrogen peroxide 38%) and artificial saliva (control group). The color was measured by a spectrophotometer before and after 7, 14 and 21 days of immersion in common liquid foods, after 12, 24, 36 and 60 hours of immersion in mounthrinses and after 7 and 14 days of immersion in bleaching agents. The Cristobal and Adoro resins showed highest values of ΔE statistically significant compared to the others resin brands. Adoro’s ΔE values changed significantly after the immersion process in red wine and coffee and also between periods measured. The resins Cristobal and Sinfony showed the highest values of ΔE after the immersion process in Listerine with difference statistically significant in comparison to control group. Besides, there was difference statistically significant of the ΔE values  for  Cristobal  after  immersion  in hydrogen peroxide 7,5% in comparison to control group. It can be conclude that all the solutions promoted color change on the indirect composite resins. However, ΔE values  are  whitin  the  values clinically acceptable.

Composite resin susceptibility to red wine staining after water sorption

Color stability of restorative materials is essential for longevity of esthetic composite restoration over time. The aim of this investigation was assess the effect of prior water immersion on the color stability of a composite resin to red wine staining. Seventy disccshaped specimens (6mm x 1.5mm) were carried out and randomized in 7 groups (n = 10), according to distilled water immersion time at 0 (control), 24, 48, 72,120,192, and 240 h. Baseline color was measured according to the ciel*a*b* system using a reflection spectrophotometer(uvc2450, shimadzu).After that, the specimens were storage in red wine for 7 days. Color difference (∆e) after aging was calculated based on the color coordinates before(baseline) and after storage period.Data were subjected to onecway anova(alpha=0.05).The different times of immersion in.Water before to the red wine storage showed similar behavior on the color stability, without statistical difference compared to control group, immersed directly in the wine(p=0.7057).The previous water uptake of composite resin evaluated did not decrease the susceptibility to red wine staining.

Fabrication techniques for ocular prostheses: an overview

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

Avaliação da influência do agente de cimentação na cor imediata e pós-envelhecimento de materiais restauradores indiretos

Pós-graduação em Odontologia Restauradora - ICT

Estudo clínico retrospectivo de restaurações cerâmicas do tipo laminado sobre dentes com ou sem preparo dentário: 1 a 5 anos de acompanhamento

Pós-graduação em Odontologia - FOA

Análise do comportamento da cor de restaurações cerâmicas sem metal avaliadas por diferentes métodos: estudo clínico prospectivo

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

Propriedades físicas e mecânicas de cimentos de ionômero de vidro encapsulados e não encapsulados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Propriedades físicas e mecânicas de cimentos de ionômero de vidro encapsulados e não encapsulados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Chemical and morphological features of nanofilled composite resin: Influence of finishing and polishing procedures and fluoride solutions

This study evaluated the influence of finishing and polishing procedures and different fluoride solutions on superficial morphology and chemistry of the nanofilled composite resin Supreme XT (3M) through the EDX analysis and SEM evaluation. Circular specimens (n = 30) of 10 mm diameter and 2 mm thickness were prepared, with half of the sample assays finished and polished with Super-Snap (R) sandpaper. The experimental groups were divided according to the presence or absence of finishing and polishing and solutions (artificial saliva, 0.05% of manipulated sodium fluoride solution, Fluordent Reach, Oral B, Fluorgard). Specimens were immersed in each respective solution for 1 min per day, during 60 days and stored in artificial saliva at 37 +/- 1 degrees C between immersion periods. Topography and chemical analysis was qualitative. It was observed that specimens submitted to finishing and polishing procedures had lower superficial degradation. Fluoride solutions promoted superficial alterations on specimens, being the highest degradation obtained with Fluordent Reach. It can be concluded that finishing and polishing procedures and the immersion media influence the superficial morphology of composite resin tested; the Fluordent Reach was the fluoride solution that most affected the material's surface. Microsc. Res. Tech. 2011., (c) 2011 Wiley Periodicals, Inc.

Clinical Evaluation of the Effectiveness of Different Bleaching Therapies in Vital Teeth

The aims of this in vivo study were to compare the effectiveness and color stability of at-home and in-office bleaching techniques and to evaluate whether the use of light sources can alter bleaching results. According to preestablished criteria, 40 patients were selected and randomly divided into four groups according to bleaching treatment: (1) at-home bleaching with 10% carbamide peroxide, (2) in-office bleaching with 35% hydrogen peroxide (HP) without a light source, (3) in-office bleaching with 35% HP with quartz-tungsten-halogen light, and (4) in-office bleaching with 35% HP with a light-emitting diode/laser. Tooth shade was evaluated using the VITA Classical Shade Guide before bleaching as well as after the first and third weeks of bleaching. Tooth shade was evaluated again using the same guide 1 and 6 months after the completion of treatment. The shade guide was arranged to yield scores that were used for statistical comparison. Statistical analysis using the Kruskal-Wallis test showed no significant differences among the groups for any time point (P > .01). There was no color rebound in any of the groups. The bleaching techniques tested were equally effective. Light sources are unnecessary to bleach teeth. (Int J Periodontics Restorative Dent 2012;32:303-309.)

Evaluation of experimental cleanser solution of Ricinus communis: effect on soft denture liner properties

Objective: This study evaluated colour stability, hardness and roughness of soft denture liners after immersion in various cleansers. Materials and methods: Thirty specimens (14 mm x 4 mm) of Elite Soft Relining (ES) and Mucopren Soft (MS) were randomly immersed in distilled water at 37 degrees C, sodium hypochlorite 1%, and an experimental Ricinus communis solution (RC) for 7, 15 and 183 continuous days. Results: ANOVA (p < 0.05) and Tukey's test indicated that after T7 (mu =8.79 +/- 7.36); T15 (mu = 4.23 +/- 2.62) and T183 (mu = 8.78 +/- 3.16), MS presented a higher increase in hardness than ES. After T7, MS underwent an increase in roughness (mu = 0.09 +/- 0.80); ES underwent a decrease (mu = -0.08 +/- 0.16). RC caused the smallest variation in roughness. After T15, both materials presented an increase in roughness. After T183, ES (mu = -0.30 +/- 0.48) presented a higher roughness variation than MS (mu = -0.07 +/- 0.32). Hypochlorite caused an increase in roughness (mu = 0.02 +/- 0.19). Conclusion: After all periods ES presented higher colour alteration than MS; highest colour alteration was caused by hypochlorite. Both materials were more stable after immersion in RC.

Relevance of in vitro tests of adhesive and composite dental materials, a review in 3 parts. Part 1: Approval requirements and standardized testing of composite materials according to ISO specifications

The first part of this three-part review on the relevance of laboratory testing of composites and adhesives deals with approval requirements for composite materials. We compare the in vivo and in vitro literature data and discuss the relevance of in vitro analyses. The standardized ISO protocols are presented, with a focus on the evaluation of physical parameters. These tests all have a standardized protocol that describes the entire test set-up. The tests analyse flexural strength, depth of cure, susceptibility to ambient light, color stability, water sorption and solubility, and radiopacity. Some tests have a clinical correlation. A high flexural strength, for instance, decreases the risk of fractures of the marginal ridge in posterior restorations and incisal edge build-ups of restored anterior teeth. Other tests do not have a clinical correlation or the threshold values are too low, which results in an approval of materials that show inferior clinical properties (e.g., radiopacity). It is advantageous to know the test set-ups and the ideal threshold values to correctly interpret the material data. Overall, however, laboratory assessment alone cannot ensure the clinical success of a product.

Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases

In this work we have studied the combined effect of using cinnamyl esterases (CE) and HCDC+ yeast strains of S. cerevisiae to transform TE-HCAs into vinylphenols to condense them with grape anthocyanins forming VPAs. These VPAs improve the color stability of the wine and at the same time remove EP precursors of the wine.

Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (Euterpe edulis)

O objetivo deste trabalho foi desenvolver e avaliar diferentes formulações de sorbets probióticos e simbióticos a base de polpa de juçara (Euterpe edulis), de modo a combinar os efeitos benéficos à saúde dos compostos fenólicos deste fruto com os benefícios dos probióticos e prebióticos. Para isso, foram utilizados os microrganismos L. acidophilus e L. paracasei e a fibra polidextrose, além da elaboração de uma amostra controle sem tais elementos para efeito de comparação. Primeiramente, a polpa de juçara pasteurizada utilizada na produção dos sorbets foi avaliada de acordo com suas características físico-químicas e seus compostos bioativos, tendo apresentado resultados adequados para o emprego na matriz alimentícia em questão. Em seguida, os sorbets foram caracterizados através de diversos parâmetros. Assim, a análise centesimal mostrou sorbets com alto índice de carboidratos e baixo valor calórico, enquanto os teores de sólidos solúveis apresentaram-se coerentes em todas as formulações analisadas. Os valores de overrun e densidade aparente relevaram que a incorporação de ar dos sorbets não foi tão elevada quanto de um sorvete lácteo, embora as amostras adicionadas de polidextrose - capaz de mimetizar as propriedades de corpo e espessamento da gordura - tenham obtido resultados mais próximos aos gelados tradicionais. Foram ainda mensurados os efeitos do armazenamento dos produtos a -18 °C durante 120 dias, através de avaliações de pH, coloração instrumental, estabilidade dos compostos fenólicos e antocianinas e viabilidade dos probióticos. O pH das amostras manteve-se constante durante todo o experimento, com valores entre 4,4 e 4,8, enquanto os parâmetros de coloração caracterizaram as amostras como vermelhas e apontaram tendência à perda de luminosidade. Já os polifenóis e antocianinas apresentaram teores elevados, decorrentes da adição da polpa de juçara, sem a ocorrência de degradação destes compostos ao longo da estocagem das amostras sob congelamento. As populações de ambos os microrganismos adicionados apresentaram-se estáveis em cerca de 8 log UFC/ g durante todo o período de armazenamento, o que corresponde a um resultado bastante satisfatório e superior ao recomendado pela legislação brasileira. Por outro lado, a sobrevivência in vitro de tais probióticos quando submetidos aos fluidos gastrointestinais não apresentou resultados adequados para a garantia da funcionalidade destes produtos, com queda de viabilidade superior a 4 ciclos logarítmicos. A aceitabilidade sensorial e intenção de compra apresentaram resultados positivos para todas as formulações, com maior aceitação das amostras probióticas em relação ao controle e menor interesse pelas amostras com adição de prebiótico. Tal resultado demonstra que a incorporação destas bactérias em sorbets de juçara é capaz de melhorar a qualidade do produto, enquanto a adição de polidextrose pode diminuir sua aceitabilidade nas condições empregadas. Em síntese, os sorbets elaborados apresentaram resultados satisfatórios, demonstrando a viabilidade na produção deste tipo de alimento funcional adicionado de probióticos, prebiótico e rico em polifenóis, sendo a combinação de tais elementos capaz de potencializar os efeitos benéficos destes compostos e trazer vantagens fundamentais à microbiota intestinal e à saúde de quem os consome.