ABSTRACT
Opiorphin is a pentapeptide, which could be isolated from human fluids and has a decreasing effect on pain. Aim: Since lichen planus is a chronic mucocutaneous disease, which causes pain or burning feeling in the oral mucosa, this study aimed to compare salivary opiorphin levels of oral lichen planus (OLP) patients with healthy subjects. Methods: This case-control study, was performed on 24 patients with OLP lesions and 21 healthy subjects. After collecting unstimulated saliva, opiorphin levels were compared between two groups through statistical analyses. Results: There was not any significant difference between OLP patients and healthy subjects according to salivary opiorphin concentration (p=0.378). Also, in the OLP group, opiorphin concentration was not significantly different between males and females (p=0.601). Analytical analysis could not show any remarkable difference between various severity of OLP lesions regarding to salivary opiorphin levels (p=0.653). Conclusion: In this study, salivary opiorphin levels was not significantly different between patients with OLP and healthy subjects; however, more studies are suggested for better assessment of salivary opiorphin levels in various types of OLP lesions and its correlation with pain severity
Subject(s)
Humans , Male , Female , Adult , Middle Aged , Oligopeptides , Pain , Saliva , Lichen Planus, OralABSTRACT
Introdução: Alguns produtos à base de plantas podem afetar o pH salivar e a prevenção da cárie dentária. O consumo de chá tem efeitos inibidores sobre algumas bactérias orais. Objetivo: O objetivo deste estudo foi avaliar o efeito dos chás verde e preto sobre o pH salivar. Material e Métodos: neste estudo duplo-cego cruzado, amostras salivares de 50 estudantes saudáveis do sexo masculino da Faculdade de Odontologia de Zahedan, com idades entre 20-22 anos, foram coletadas para avaliação do pH salivar. Todos os voluntários foram solicitados a consumir chá preto comercial no primeiro dia e, em seguida, amostras de saliva foram coletadas antes de beber o chá, imediatamente após beber o chá, 5 e 10 minutos após o consumo do chá. Alternando com o consumo do chá verde, no segundo dia, as amostras de saliva foram coletadas novamente. Em seguida, o pH salivar foi estimado com um medidor de pH digital. Os dados foram analisados por meio de teste t independente e teste t de amostras pareadas. Resultados: O pH salivar médio antes e após o consumo de chá verde foi de 7,15 ± 0,05 e 7,56 ± 0,09, respectivamente, o que apresentou uma diferença notável (p <0,001). Foi de 7,14 ± 0,05 e 7,51 ± 0,10, respectivamente, para o chá preto, com diferença significativa (p <0,0001). O pH salivar médio após o consumo de chá verde foi significativamente maior do que o chá preto (p = 0,006). Conclusão: A ingestão de chá verde e preto levou a um aumento significativo no pH salivar, que foi maior após o consumo de chá verde em comparação com o chá preto. Este estudo sugere os efeitos benéficos de beber chá em fornecer um ambiente alcalino na cavidade oral (AU)
Background: Some herbal products could affect on salivary pH and prevention of dental caries. Tea consumption has inhibition effects on some oral bacteria. Objective: The aim of this study was to evaluate the effect of green and black tea on salivary pH. Material and Methods: In this double blinded cross-over trial, salivary samples of 50 healthy male students of Zahedan Faculty of Dentistry, aged 20-22 years old were collected for evaluation of salivary pH. All volunteers were asked to consume commercially black tea on the first day and then saliva samples were collected before drinking tea and immediately after drinking tea and 5 and 10 minutes after tea consumption. With replacing consumption of green tea, at the second day, saliva samples were collected again. Then the salivary pH was estimated with a digital pH-meter. Data were analyzed through independent t-test and paired samples t-test. Results: Mean salivary pH before and after green tea consumption were 7.15±0.05 and 7.56±0.09, respectively, which showed a remarkable difference (p<0.001). It was 7.14±0.05 and 7.51 ± 0.10, respectively, for black tea, with significant difference (p<0.001). Mean salivary pH after green tea consumption was significantly higher than black tea (p= 0.006). Conclusion:Both green and black tea intake led to a significant rise in salivary pH, which was higher after green tea consumption compared to black tea. This study suggests the beneficial effects of drinking tea in providing an alkaline environment in oral cavity (AU)