ABSTRACT
Objective: To evaluate the progression of caries around orthodontic brackets after the enamel has been exposed to lacteal products containing probiotics. Methods: Orthodontic brackets were bonded to the enamel surfaces. The test specimens were randomly divided into six groups: G1-negative control; G2-positive control, exposed to culture environment only (without microorganisms); G3-exposed to the cariogenic environment and the fermented cow's milk without probiotic; G4-exposed to the cariogenic environment and fermented cow's milk with probiotic; G5-exposed to the cariogenic environment and yogurt without probiotic; and G6-exposed to the cariogenic environment and yogurt with probiotic. The groups were placed in brain heart infusion medium, supplemented with 2% sucrose and with 1x106 cells/ml of Streptococcus mutans and Streptococcus salivarius (ATCC). The Shapiro-Wilk, Levene, Student t, Kruskal-Wallis, and Mann-Whitney tests were used. Results: all groups exposed to the ATCC strains showed lower final microhardness, compared to the negative control (p0.05). Conclusions: Lacteal products are not able to prevent the progression of caries around orthodontic brackets.
ABSTRACT
When performing incisions during oral and maxillofacial surgical procedures, the surgeon requires a blade that ensures precise cuts which reduce unnecessary tissue injuries. After searching the literature, we realized that there is a lack of studies that assesses scalpel blades for dental use. Herein, this study aims to assess the cutting power of new scalpel blades after cleaning with different methods. Sixty sterile scalpel blades were divided into seven groups: I) new blade; II) the second insertion; III) blade cleaned with gauze; IV) blade cleaned with gauze and saline; V) blade cleaned with saline; VI) blade cleaned with cotton, and VII) blade cleaned with cotton and saline. A universal testing machine (Osvaldo Filizola, São Paulo, Brazil) was used for the insertion and measurement of the shear strength. The results revealed that cleaning the blade with gauze and saline was the method that had the greatest loss of the cutting capability. The reinsertion of the scalpel blade without any type of cleaning or the cleaning of the blade with cotton and saline were the methods that obtained the best result, which did not compromise the mechanical properties of the tested material. This study concludes that cleaning methods affect the cutting power of scalpel blade
Na execução dos procedimentos cirúrgicos bucais e maxilofaciais o operador, ao realizar incisões, necessita de uma lâmina que garanta um corte preciso, diminuindo lesões desnecessárias aos tecidos. Ao fazer uma busca na literatura, constatou-se carência de estudos que avaliassem lâminas de bisturi de uso odontológico. Diante desse cenário, o objetivo do presente estudo foi avaliar o poder de corte de lâminas de bisturi novas e após limpeza com diferentes métodos. Sessenta lâminas de bisturi estéreis foram divididas em sete grupos: I) lâmina nova; II) segunda inserção; III) lâmina limpa com gaze; IV) lâmina limpa com gaze e soro; V) lâmina limpa com soro; VI) lâmina limpa com algodão e VII) lâmina limpa com algodão e soro. Para inserção e aferição da resistência ao corte utilizou-se uma máquina de ensaio universal (Osvaldo Filizola, São Paulo, Brasil). Os resultados revelaram que a limpeza da lâmina com gaze e soro fisiológico foi o método que teve maior perda de corte. Já a reinserção da lâmina de bisturi sem quaisquer tipos de limpeza ou a limpeza da lâmina com algodão e soro foram as que obtiveram melhor resultado, não comprometendo as propriedades mecânicas do material testado. Conclui-se, com a realização desse estudo, que os métodos de limpeza afetam o poder de corte das lâminas de bisturi.