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1.
São Paulo; s.n; s.n; 2022. 129 p. tab, graf.
Thesis in Portuguese | LILACS | ID: biblio-1392257

ABSTRACT

O objetivo deste estudo foi desenvolver uma formulação de bebida láctea bubalina probiótica adicionada de polpa de morango, comparando os efeitos do uso do leite de búfala e de vaca na elaboração dos produtos e verificando a possibilidade de suplementação com triptofano nos produtos lácteos probióticos. Como primeira etapa do trabalho, bebidas lácteas probióticas foram elaboradas a partir de leite bubalino e bovino, fermentadas com Streptococcus thermophilus TA040, Lactobacillus bulgaricus LB340 e Lactobacillus acidophilus La5, e formuladas com 0, 25 e 50% de soro em sua formulação. As bebidas foram avaliadas quanto à cinética de fermentação das culturas láticas utilizadas, ao teor de proteína, gordura e sólidos totais não gordurosos, pós-acidificação, viabilidade das culturas fermentadoras e sua capacidade de sobrevivência ao estresse gastrointestinal in vitro. As bebidas lácteas bubalinas apresentaram resultados superiores as bebidas bovinas. O uso do leite de búfala na elaboração das bebidas lácteas promoveu benefícios quanto as culturas láticas presentes nos produtos, exercendo efeito protetivo e influindo na preservação da viabilidade das bactérias ao longo do armazenamento refrigerado e durante a simulação do estresse gastrointestinal in vitro. As bebidas lácteas elaboradas com 25% apresentaram os resultados mais próximos aos obtidos pelos produtos controle, sem adição de soro, sendo selecionadas para a segunda parte do estudo. Nesta etapa, as formulações de bebida láctea com 25% de soro, foram acrescidas de um preparado com polpa de morango e bebidas sem adição da fruta, utilizadas como controle. As bebidas lácteas bubalinas frutadas, apresentaram menor teor de gordura e melhores características reológicas, com maior viscosidade e consistência do que os produtos controle, sem afetar a pós-acidificação, o perfil de ácido graxo, assim como, a viabilidade e a resistência às condições de estresse gastrointestinal in vitro das culturas fermentadoras. A avaliação da possibilidade de suplementar lácteos probióticos com triptofano foi realizada em conjunto com a Universidade de Milão. Para isso, iogurtes probióticos receberam adição de triptofano antes ou após a fermentação, sendo avaliados com relação ao perfil de pós-acidificação, quantidade de triptofano nos produtos, número de células viáveis por plaqueamento e citometria de fluxo ao longo do armazenamento a 25° e 4°C. Complementarmente, a influência da presença do triptofano no crescimento e produção de compostos antimicrobianos pelas culturas láticas, também foi avaliada. A adição de triptofano após a fermentação dos iogurtes, que foram armazenados sob refrigeração (4°C), além de não afetar a pós-acidificação dos produtos, apresentou benefícios quanto a viabilidade L. acidophilus, redução do dano e aumento do número de células vivas, promovendo teor maior do aminoácido nos iogurtes. A presença do triptofano nos meios de cultivo, também influenciou de forma positiva o crescimento de S. thermophilus e L. acidophilus, melhorando o desenvolvimento das bactérias durante a fermentação e influindo em uma maior atividade antilistérica por parte do S. thermophilus. Diante da influência positiva da aplicação do leite de búfala na elaboração das bebidas lácteas, assim como, a adição do triptofano em iogurtes probióticos, a suplementação do aminoácido em bebidas lácteas bubalinas frutadas permitiria a obtenção de um produto funcional, onde seus benefícios estariam relacionados tanto ao consumo do probiótico presente no produto quanto a complementação de triptofano na dieta do consumidor


The aim of this study was to develop a formulation of probiotic buffalo dairy beverage added with strawberry pulp, comparing the effects of using buffalo and cow's milk in the preparation of products and verifying the possibility of tryptophan supplementation in probiotic dairy products. As a first stage of the work, probiotic dairy beverages were made from buffalo and bovine milk, fermented with Streptococcus thermophiles TA040, Lactobacillus bulgaricus LB340 and Lactobacillus acidophilus La5, and formulated with 0, 25 and 50% whey in their formulation. The beverages were evaluated for the fermentation kinetics of the used lactic cultures, the levels of protein, fat and total no fat solids, post-acidification, fermenting cultures viability and their ability to survive gastrointestinal stress in vitro. Buffalo milk use in dairy beverages production promoted benefits regarding the lactic cultures present in the products, exerting a protective effect and influencing the viability preservation of bacteria during the cold storage and simulation of gastrointestinal stress in vitro. Dairy beverages made with 25% whey addition showed results similar to those obtained by the control products, without whey addition, being selected for the second part of the study. In this part, the dairy beverages formulations with 25% whey, were added with a preparation were added with a strawberry pulp preparation and dairy beverages without added fruit, used as a control. Fruity bubaline dairy beverages had lower fat content and better rheological characteristics, with higher viscosity and consistency than control products, without affecting post-acidification, fatty acid profile, as well as viability and resistance to in vitro gastrointestinal condition of fermented cultures. The possibility of supplementing probiotic dairy products with tryptophan was evaluated in partnership with the University of Milan. For this, probiotic yogurts received the addition of tryptophan before or after fermentation, being evaluated in relation to the post-acidification profile, tryptophan amount in the products, viable cell number per plating and flow cytometry during storage at 25°C and 4°C. In addition, the influence of the tryptophan presence on the growth and production of antimicrobial compounds by lactic cultures was also evaluated. The addition of tryptophan after the yogurt fermentation, which were stored under refrigeration (4°C), in addition to not affecting the post-acidification of the products, showed benefits to the viability of L. acidophilus, reduced the damage and increased the number of cells promoting higher amino acid content in yogurts. Tryptophan presence in the culture media also positively influenced the growth of S. thermophiles and L. acidophilus, improving the development of bacteria during fermentation and influencing better antilisteric activity in the part of S. thermophiles. In view of the buffalo milk positive influence observed after the application in dairy beverage preparation, as well as the addition of tryptophan in probiotic yoghurts, amino acid supplementation in fruity buffalo dairy beverages would allow to obtain a functional product, where its benefits would be related both to the consumption of the probiotic present in the product as to the supplementation of tryptophan in the consumer's diet


Subject(s)
Beverages/adverse effects , Milk/adverse effects , Tryptophan/classification , Yogurt , In Vitro Techniques/methods , Buffaloes , Cell Count/instrumentation , Chemistry, Pharmaceutical , Probiotics/classification , Streptococcus thermophilus/metabolism , Lactobacillus delbrueckii/metabolism , Growth and Development , Flow Cytometry/methods , Whey/adverse effects , Fruit , Amino Acids/antagonists & inhibitors , Lactobacillus acidophilus/metabolism
2.
Braz. oral res. (Online) ; 34: e043, 2020. tab, graf
Article in English | LILACS, BBO | ID: biblio-1132658

ABSTRACT

Abstract The aim of the present study was to compare the sensitivity and specificity of pain scales used to assess dentin hypersensitivity (DH). The preferred scale, and toothbrushing habits of participants were also investigated. This cross-sectional study was conducted with students and employees of a Brazilian Federal University who presented DH. The participants answered a questionnaire about their toothbrushing and drinking habits. Hypersensitive and non-sensitive teeth were submitted to tactile and ice stick stimuli. Then, the subjects marked their pain level in the visual analogue (VAS), numeric scale (NS), faces pain scale (FPS) and verbal evaluation scale (VES). DH was also assessed by Schiff scale (SS). The data were analyzed by Wilcoxon and Chi-Square tests, as well as by ROC curve. The mean age of the sample (56 women, 16 men) was 27.8 years. The most prevalent acidic beverage was coffee (36.0%) and the most preferred scale was the NS (47.2%). The pain level was statistically higher in teeth with DH compared to teeth without DH (p < 0.05). The accuracy ranged from 0.729 (SS) to 0.750 (NS). The highest sensitivity value was 81.9% for NS. The SS presented the highest specificity (91%). The visual analog, numerical, verbal evaluation, faces pain, and Schiff scales were accurate for DH diagnosis. The Schiff scale was the preferred scale for DH assessment.


Subject(s)
Humans , Male , Female , Adolescent , Adult , Young Adult , Pain Measurement/methods , Dentin Sensitivity/diagnosis , Toothbrushing/adverse effects , Beverages/adverse effects , Severity of Illness Index , Cross-Sectional Studies , Surveys and Questionnaires , Reproducibility of Results , Sensitivity and Specificity , Statistics, Nonparametric , Facial Expression
3.
Dental press j. orthod. (Impr.) ; 23(6): 64-72, Nov.-Dec. 2018. tab, graf
Article in English | LILACS | ID: biblio-975025

ABSTRACT

Abstract Objective: To assess the short-term effect of two in vitro erosive challenge protocols on the bond strength of metal orthodontic brackets on bovine enamel. Methods: Sixty bovine incisors were selected and randomly divided into six groups: AS7 (artificial saliva - 7 days, Control Group); CC7 (Coca-Cola™ - 7 days); LJ7 (lime juice - 7 days); AS30 (artificial saliva - 30 days, Control Group); CC30 (Coca-Cola™ - 30 days); LJ30 (lime juice - 30 days). Microhardness testing was performed prior to the erosive challenge to verify the standardization of samples. Immersion was performed 4x/day for five minutes, for either 7 or 30 days. After immersions were concluded, the brackets were bonded and shear bond strength was assessed after 48 hours. The Adhesive Remnant Index (ARI) was also assessed. Data were analyzed by two-way ANOVA, followed by Tukey's post-hoc and Student's t test for paired samples, and the Kruskal-Wallis non-parametric test (α = 5%). Results: The mean and standard deviation of microhardness testing of total samples were 281.89 ± 44.51 KHN. There was no statistically significant difference in shear bond strength for the time factor (7 or 30 days; F5.54= 0.105; p = 0.901). However, there was a statistically significant difference for the solution factor (F5.54= 6.671; p = 0.003). These differences occurred among solutions of Saliva x Coca-Cola™ (p = 0.003) and Coca-Cola™ x Lime Juice (p= 0.029). The assessment of the Adhesive Remnant Index showed no significant difference between groups. Conclusions: The immersion time used in the erosion protocols did not affect the bond strength of brackets to teeth. Coca-Cola™ induced significantly higher shear bond strength values than lime juice and artificial saliva. However, the short term effects of 7/30 days in this in vitro study may not be extrapolated for in vivo ones. Clinical studies should be conducted, substantiating the laboratory results.


Resumo Objetivo: avaliar o efeito de curto prazo de dois protocolos de desafio erosivo, in vitro, na resistência adesiva de braquetes ortodônticos metálicos em esmalte bovino. Métodos: Sessenta incisivos bovinos foram selecionados e divididos aleatoriamente em seis grupos: SA7 (saliva artificial - 7 dias, Grupo Controle); CC7 (Coca-Cola® - 7 dias); SL7 (suco de limão - 7 dias); SA30 (saliva artificial - 30 dias, Grupo Controle); CC30 (Coca-Cola® - 30 dias); SL30 (suco de limão - 30 dias). Foi realizado o teste de microdureza antes do desafio erosivo, para verificar a padronização das amostras. A imersão foi realizada quatro vezes ao dia, por cinco minutos, durante 7 ou 30 dias. Finalizadas as imersões, os braquetes foram colados e, após 48 horas, foi avaliada a resistência ao cisalhamento. O Índice de Adesivo Remanescente (IAR) também foi avaliado. Para análise dos dados, foram utilizados os testes ANOVA dois fatores, seguido do post-hoc de Tukey e teste t de Student para amostras pareadas, e o teste não-paramétrico de Kruskal-Wallis (α?#8197;= 5%). Resultados: a média e o desvio-padrão do teste de microdureza das amostras totais foi igual a 281,89 ± 44,51 KHN. Não houve diferença estatisticamente significativa na resistência ao cisalhamento para o fator tempo (7 ou 30 dias; F5,54= 0,105; p= 0,901). Contudo, houve diferença estatisticamente significativa para o fator solução (F5,54=6,671; p= 0,003). Essas diferenças ocorreram entre as soluções de Saliva x Coca-Cola® (p= 0,003) e Coca-Cola® x suco de limão (p= 0,029). Ao avaliar o Índice de Adesivo Remanescente, não foi possível verificar diferença significativa entre os grupos. Conclusões: o tempo de imersão utilizado nos protocolos de erosão não afetou a resistência de união dos braquetes aos dentes. A Coca-Cola® induziu valores de resistência ao cisalhamento significativamente mais altos do que o suco de limão e a saliva artificial. No entanto, os efeitos em curto prazo de 7 e 30 dias, nesse estudo in vitro, não podem ser extrapolados para os estudos in vivo. Estudos clínicos devem ser conduzidos, fundamentando os resultados laboratoriais.


Subject(s)
Animals , Beverages/adverse effects , Dental Bonding/methods , Orthodontic Brackets , Dental Enamel , Saliva, Artificial/chemistry , Surface Properties , Time Factors , Tooth Erosion/pathology , Materials Testing , Cattle , Resin Cements , Dental Alloys/chemistry , Shear Strength , Dental Stress Analysis/instrumentation , Fruit and Vegetable Juices/adverse effects , Hardness , Hydrogen-Ion Concentration , Incisor
4.
Braz. J. Pharm. Sci. (Online) ; 54(1): e17174, 2018. tab, graf
Article in English | LILACS | ID: biblio-951914

ABSTRACT

ABSTRACT Ayahuasca is a beverage with psychoactive properties used in religious and ceremonial rituals by some religious groups. The main active components of ayahuasca are dimethyltryptamine and the harmala alkaloids with ß-carboline structure acting as monoamine oxidase A inhibitors. This combination produces a pronounced activation of serotonergic pathways and presents potential interaction with other psychotropics. The objective of this study was to investigate the possible interactions between ayahuasca and agents employed in general anesthesia. The pharmacological interactions between ayahuasca and morphine or propofol were evaluated in mice using doses of 12, 120 and 1200 mg/kg (0.1 to 10 times the average dose consumed by humans in religious rituals). Ayahuasca alone showed an antinociceptive effect in the writhing and formalin tests, and intensified the analgesic effect of morphine in the hot plate test. Concerning the pharmacological interactions between ayahuasca and propofol, the results were opposite; ayahuasca intensified the depressant effect of propofol in the rotarod test, but decreased the sleeping time induced by propofol. These set of results showed the occurrence of some interactions between ayahuasca and the drugs morphine and propofol, possibly by both pharmacokinetics and pharmacodynamics mechanisms


Subject(s)
Animals , Male , Mice , Drug Interactions , Drug Evaluation, Preclinical , Morphine/analysis , Beverages/adverse effects , Propofol/analysis , Banisteriopsis/adverse effects , Psychotria/adverse effects , Analgesics/adverse effects
5.
Article in English | LILACS | ID: biblio-903439

ABSTRACT

ABSTRACT OBJECTIVE To describe the beverage portion size consumed and to evaluate their association with excess weight in Brazil. METHODS We used data from the National Dietary Survey, which included individuals with two days of food record aged over 20 years (n = 24,527 individuals). The beverages were categorized into six groups: soft drink, 100% fruit juice, fruit drink, alcoholic beverage, milk, and coffee or tea. We estimated the average portion consumed for each group and we evaluated, using linear regression, the association between portion size per group and the variables of age, sex, income, and nutritional status. We tested the association between portion size and excess weight using Poisson regression, adjusted for age, sex, income, and total energy intake. RESULTS The most frequently consumed beverages in Brazil were coffee and tea, followed by 100% fruit juices, soft drinks, and milk. Alcoholic beverages presented the highest average in the portion size consumed, followed by soft drinks, 100% fruit juice, fruit drink, and milk. Portion size showed positive association with excess weight only in the soft drink (PR = 1.19, 95%CI 1.10-1.27) and alcoholic beverage groups (PR = 1.20, 95%CI, 1.11-1.29), regardless of age, sex, income, and total energy intake. CONCLUSIONS Alcoholic beverages and soft drinks presented the highest averages in portion size and positive association with excess weight. Public health interventions should address the issue of portion sizes offered to consumers by discouraging the consumption of large portions, especially sweetened and low nutritional beverages.


RESUMO OBJETIVO Descrever o tamanho das porções de bebidas consumidas e avaliar sua associação com excesso de peso no Brasil. MÉTODOS Utilizou-se dados do Inquérito Nacional de Alimentação, incluindo indivíduos com dois dias de registro alimentar, acima de 20 anos de idade (n = 24.527 indivíduos). As bebidas foram categorizadas em seis grupos: refrigerante; suco; refresco; bebida alcóolica; leite; e café ou chá. Estimou-se a porção média por ocasião de consumo para cada grupo e avaliou-se, por meio de regressão linear, a associação entre tamanho da porção por grupo e as variáveis idade, sexo, renda e estado nutricional. A associação entre tamanho da porção e excesso de peso foi testada por meio de regressão de Poisson, ajustada por idade, sexo, renda e ingestão total de energia. RESULTADOS As bebidas com maior frequência de consumo no Brasil foram café e chá, seguidas dos sucos, refrigerantes e leite. As bebidas alcóolicas apresentaram maior média no tamanho da porção consumida, seguidas dos refrigerantes, sucos, refrescos e leite. O tamanho da porção mostrou associação positiva com excesso de peso somente no grupo dos refrigerantes (RP = 1,19; IC95% 1,10-1,27), e bebidas alcoólicas (RP = 1,20; IC95% 1,11-1,29), independentemente da idade, sexo, renda e ingestão total de energia. CONCLUSÕES Bebidas alcoólicas e refrigerantes apresentaram as maiores médias no tamanho da porção e associação positiva com excesso de peso. Intervenções de saúde pública devem abranger a questão do tamanho das porções oferecidas aos consumidores, desencorajando o consumo de grandes porções, principalmente das bebidas adicionadas de açúcar e de baixo teor nutricional.


Subject(s)
Humans , Male , Female , Beverages/statistics & numerical data , Weight Gain , Portion Size/statistics & numerical data , Obesity/etiology , Beverages/classification , Beverages/adverse effects , Brazil , Body Mass Index , Nutrition Surveys , Feeding Behavior , Portion Size/trends , Obesity/prevention & control
6.
Rev. Ateneo Argent. Odontol ; 56(1): 31-43, jun. 2017. ilus, tab
Article in Spanish | LILACS | ID: biblio-869405

ABSTRACT

Las resinas compuestas constituyen un grupo de materiales restauradores utilizados debido a sus propiedades estéticas, físicas y mecánicas. Sin embargo, un gran número de factores, como la dieta, oclusión, fallas en la técnica de obturación y caries, pueden llevar al fracaso. Este trabajo tiene el propósito de determinar la existencia de cambios de color de distintos tipos de resinas compuestas para restauraciones directas, luego de su exposición a diferentes bebidas de consumo habitual. Se realizó un diseño experimental “in vitro”, transfiriéndolo a un “diseño clínico”. Para la interpretación de los resultados clínicos se seleccionó un análisis estadístico que tenga en cuenta los grupos de resinas utilizadas. De ahí se obtuvieron valores en cuanto a cambios de color en los distintos grupos sumergidos en diferentes sustancias. En los grupos I (Z 350 3M), II (Brillant ) y III (Amaris) puede afirmarse que, al sumergir las piezas dentarias (in vitro) en vino tinto, infusión de mate y bebidas colas, fueron significativamente más pigmentadas que las sumergidas en una solución de cloramina T como grupo control. Sin embargo, en los tres casos clínicos hubo cambios de color, pero se mantuvo dentro de las tonalidades rojizas amarillentas y parduscas.


The composite based resins ave a group of restorative materials used due to their aesthetic, physical and mechanical properties. However, a great number of factors, such as diet, occlusion, restorative technique faults, and cavities, may lead to failure. The main of this study, is to determinate the different composite resins changing color for direct restorations, after his exposure to current drinks. It has been made an experimental “in vitro” design, transferring it to a “Clinical design”. For the interpretation of clinical results, a statistical analysis was selected, which considers the groups of used resins, getting values in terms of changes colors in the diverse groups submersed in different substances. In the groups I (Z 350 3M), II (Brillant) and III (Amaris), con be affirmed that when the teeth were submerged into red wine, mate infusion, and coke drinks, were significantly more pigmented those which were submerged in chloramine T as a control group. Nevertheless, in the three clinical cases, there was change of color, but staying within the reddish, yellowish and Brown shades.


Subject(s)
Humans , Beverages/analysis , Beverages/classification , Beverages/adverse effects , Color/methods , Composite Resins/chemistry , Acid Etching, Dental , In Vitro Techniques , Dental Bonding/methods , Data Interpretation, Statistical , Surface Properties
8.
Salud pública Méx ; 58(2): 261-273, Mar.-Apr. 2016. tab, graf
Article in English | LILACS | ID: lil-793019

ABSTRACT

Abstract Diet is an important modifiable risk factor for cancer. Adequate diet modification may play a key role in reducing the incidence of some cancers. A growing body of epidemiological evidence suggested links of some nutritional exposures with individual cancers. This review updates and summarises the existing data on diet related factors for cancer prevention, evaluated in 2007 by World Cancer Research Fund/American Institute for Cancer Research and identifies the areas where more research is needed. Mechanisms of action of nutrients are discussed. For cancer prevention, more apparent association pertains to the role of foods from plant origin, processed meat products and alcohol. There is a lack of evidence to clarify the relationship of dairy and cereal products, different types of carbohydrates, micronutrients naturally found in foods vs supplements, industrial trans-fats, food preparation and handling techniques and dietary patterns and cancer, in order to implement safe cancer prevention strategies.


Resumen La dieta es un factor de riesgo modificable importante para el cáncer. Una modificación adecuada puede jugar un papel clave en la reducción de la incidencia de algunos cánceres. La evidencia epidemiológica sugiere enlaces de algunas exposiciones nutricionales con cánceres específicos. Esta revisión actualiza y resume los datos existentes sobre factores de la dieta que se relacionan con la prevención del cáncer, que fueron evaluados en 2007 por el World Cancer Research Fund/American Institute for Cancer Research, e identifica áreas para profundizar en investigación. Se discuten mecanismos de acción de los nutrientes. Para la prevención del cáncer, la evidencia epidemiológica se relaciona con los alimentos de origen vegetal, carnes procesadas y alcohol. Se necesita más investigación para aclarar la relación que tienen con el cáncer ciertos alimentos como lácteos, granos, diferentes tipos de carbohidratos, y otros factores que podrían intervenir: micronutrientes presentes en los alimentos contra suplementos, grasas industriales trans, preparación de alimentos y hábitos alimentarios. Esto facilitaría la creación de estrategias seguras de prevención de cáncer.


Subject(s)
Humans , Animals , Diet/adverse effects , Neoplasms/etiology , Beverages/adverse effects , Risk , Cooking , Feeding Behavior , Carnivory , Food/classification , Food/adverse effects , Neoplasms/prevention & control , Neoplasms/epidemiology
9.
Salusvita ; 34(1)2015. tab
Article in Portuguese | LILACS | ID: lil-758312

ABSTRACT

Introdução: A grande oferta e o consumo excessivo de bebidas ácidas industrializadas disponíveis comercialmente está fortemente associada com a etiologia da erosão dental. Objetivo: investigar o potencial erosivo de bebidas industrializadas sabor uva. Métodos: foram selecionadas 9 bebidas, agrupadas em 5 grupos: G1 - sucos de fruta em pó; G2 - sucos de fruta industrializados néctar; G3 - sucos de fruta industrializados com soja; G4 - refrigerante; G5- suco de uva integral; G6- água mineral sem gás (controle). Foram adquiridas 05 embalagens do mesmo lote para cada bebida. As bebidas que necessitavam de reconstituição foram manipuladas conforme a orientação do fabricante. A mensuração do pH inicial foi realizada sob temperatura ambiente, coletando-se 3 amostras (30mL) de cada. Para esses ensaios utilizou-se um potenciômetro e eletrodo combinado de vidro previamente calibrado com soluções padrão pH 7,0 e pH 4,0, antes de cada leitura. Para a verificação da acidez titulável, foram coletadas 3 amostras (50mL) de cada embalagem, adicionando-se alíquotas de 100μL de NaOH 1N, sob agitação constante até atingir pH 5,5. Os resultados foram submetidos a análise de variância ANOVA (p<0,00001) e as médias comparadas pelo teste estatístico Tukey (p<0,05). Resultados: todas as bebidas analisadas apresentaram valores de pH inferiores a 5,5 variando entre 2,42 a 4,11. Estes valores foram significantemente diferentes do controle (6,20). A acidez titulável variou entre 1120 μL a 3160 μL. O suco integral demonstrou a maior acidez titulável, diferindo significantemente dos demais sabores. Conclusão: todas as bebidas analisadas são potencialmente erosivas podendo contribuir para o desenvolvimento da erosão dental.


Introduction: The over consumption of acidic food and drinks has been proven to be an important factor in the etiology of dental erosion. Objective: the examination of the erosive potential of industrialized grape flavor drinks. Methods: Nine drinks have been selected, joined to five groups: G1 - juices made of fruit powder; G2 - juices of industrialized fruit nectar; G3 - juices of industrial fruits with soy beans; G4 - soft drinks; G5 - integral grape juice; G6 - mineral water without gas (control). Five wrappings of the same lot have been acquired for the same drink. Drinks that needed reconstitution were manipulated in accordance with the manufacturer's instructions. The initial pH measuring was made under ambient temperature, collecting three 30mL samples of each wrapping. For these tests, a potentiometer and a combined and previously calibrated glass electrode were used with standard solutions of 7.0 pH and 4.0 pH before each reading. To verify the titratable acidity, three 50ml samples of each wrapping were collected, adding 100L NaOH 1N aliquots under constant agitation until reaching the pH of 5.5. The results were submitted to an ANOVA (p<0,00001) variance and the averages compared by the statistical Tukey (p<0,05) test. Results: All analyzed drinks have presented pH values under 5.5, varying from 2.42 to 4.11. These values differed significantly from the control (6.20). The titratable acidity has varied from 1120L to 3160L. The integral juice has shown the highest titratable acidity, differing significantly from the other flavors. Conclusion: It was concluded that all analyzed drinks are acid and potentially erosive to the dental organ. In this way, new studies should be performed in order to examine in vivo the erosivity of these drinks.


Subject(s)
Humans , Acidity/analysis , Beverages/adverse effects , Tooth Erosion/diagnosis
10.
Braz. oral res. (Online) ; 29(1): 1-7, 2015. tab, ilus
Article in English | LILACS | ID: lil-777226

ABSTRACT

The aim of this study was to evaluate the effect of industrialised foods and drinks on primary tooth enamel previously eroded with hydrochloric acid (HCl). The crowns of one hundred two specimens were subjected to an erosive challenge with HCl and randomly divided into six groups (n = 17): Chocolate Milk (Toddynho® - Pepsico) - negative control; Petit Suisse Yogurt (Danoninho® - Danone); Strawberry Yogurt (Vigor); Apple puree (Nestlé); Fermented Milk (Yakult® - Yakult); and Home Squeezed Style Orange Juice (del Valle) - positive control. The 28-day immersion cycles for the test products were performed twice daily and were interspersed with exposure of the test substrate to artificial saliva. Measurements of enamel surface microhardness (SMH) were performed initially, after immersion in HCl and at 7, 14, 21 and 28 days of experimentation. A two-way ANOVA, according to a split-plot design, followed by the sum of squares decomposition and Tukey’s test, revealed a significant effect for the interaction between Foods and Drinks and Length of Exposure (p < 0.00001). Orange juice resulted in greater mineral loss of enamel after 28 days. None of the test products was associated with recovery of tooth enamel microhardness.


Subject(s)
Humans , Beverages/adverse effects , Dental Enamel/drug effects , Hydrochloric Acid/chemistry , Snacks , Tooth Erosion/chemically induced , Tooth, Deciduous/drug effects , Analysis of Variance , Dental Enamel/chemistry , Fruit , Hardness Tests , Hydrogen-Ion Concentration , Random Allocation , Reference Values , Surface Properties , Saliva, Artificial/chemistry , Time Factors , Tooth, Deciduous/chemistry
11.
Int. j. odontostomatol. (Print) ; 8(1): 59-62, Apr. 2014.
Article in English | LILACS | ID: lil-711547

ABSTRACT

This Communication aims to present the issue of dental erosion in another point of view. Considering the increasing rate of incidence of this dental injury among children and adults, the narrative raises the question about the danger of indiscriminate intake of certain acidic foods and beverages which are scientifically proven as one of the causes of dental erosion, as well as the complete neglect of information by the food industry about these products. The authors present some points that still remain in doubt in this topic and some approaches, which should be taken to alert the population about the relation between acidity of food and dental erosion


El objetivo del presente estudio es abordar el tema de la erosión dental desde otro punto de vista. Al tener en cuenta la creciente tasa de incidencia de esta lesión dental en niños y adultos, el trabajo plantea la pregunta sobre el peligro de la ingesta indiscriminada de ciertos alimentos ácidos y bebidas que han sido identificados científicamente como una de las causas de la erosión dental, como asimismo, una completa falta de información por parte la industria alimentaria sobre estos productos. Se presentan algunos puntos que aún quedan en duda referente a este tema y algunos enfoques que se deben tomar para alertar a lapoblación acerca de la relación entre la acidez de los alimentos y la erosión dental


Subject(s)
Humans , Tooth Erosion/etiology , Tooth Erosion/epidemiology , Beverages/adverse effects , Carbonated Beverages/adverse effects , Acidity , Food/adverse effects , Food Industry , Consumer Health Information , Hydrogen-Ion Concentration
12.
J. res. dent ; 2(2): 159-168, 2014. tab
Article in English | LILACS, BBO | ID: lil-715031

ABSTRACT

AIM: To compare the erosive effect of different light and sugar free beverages in relation to their regular version, on dentin. MATERIALS AND METHODS: Bovine root dentin samples were randomized into 9 different types of drinks each n=12: CocaZ cola®, Light CocaZcola®, CocaZcola® Zero, Guaraná Antartica®, Guaraná Antartica® Zero, Sprite®, Sprite® Zero, Del Valle® Passion fruit juice and Del Valle® Light Passion fruit juice. During each one of the 10 experimental days, the samples were subjected to 3 erosive demineralization (by immersion of the sample in the studied drink and remineralization (by immersion of the sample in artificial saliva cycles. Profilometry was evaluated at the end of the 1st, 5th and 10th days. For each type of drink, the data were tested using 2 way ANOVA and Bonferroni test (p<0.05. RESULTS: Erosive cycling with regular cola resulted in a higher wear on the first day, on the 5th day the regular drink was similar to zero and greater than light version, on the 10th day there was no difference between the versions of cola drink. For the Sprite drink there was difference between the versions just in the 10th day, in which the higher wear was promoted by the zero version. For guaraná and juice beverages there was no differences between versions in relation to the resulted erosive wear. CONCLUSION: Erosive tooth wear promoted by light and sugarZfree or regular versions of soft drinks and juices showed distinct behaviours over the cycling time.


Subject(s)
Humans , Male , Female , Beverages/adverse effects , Dentin/physiology , Tooth Erosion/diagnosis
13.
Rev. bras. cir. cardiovasc ; 27(1): 7-17, jan.-mar. 2012. ilus, tab
Article in Portuguese | LILACS | ID: lil-638646

ABSTRACT

INTRODUÇÃO: Existe pouca informação sobre abreviação do jejum pré-operatório com oferta de líquidos ricos em carboidratos (CHO) nas operações cardiovasculares. OBJETIVOS: Avaliar variáveis clínicas, segurança do método e efeitos no metabolismo de pacientes submetidos à abreviação do jejum na cirurgia de revascularização do miocárdio (CRVM). MÉTODOS: Quarenta pacientes submetidos à CRVM foram randomizados para receberem 400 ml (6 horas antes) e 200 mL (2 horas antes) de maltodextrina a 12,5% (Grupo I, n=20) ou apenas água (Grupo II, n=20) antes da indução anestésica. Foram avaliadas diversas variáveis clínicas no perioperatório e também a resistência insulínica (RI) pelo índice de Homa-IR e pela necessidade de insulina exógena; além da função excretora da célula beta pancreática pelo Homa-Beta e controle glicêmico por exames de glicemia capilar. RESULTADOS: Não ocorreram óbitos, broncoaspiração, mediastinite, infarto agudo do miocárdio ou acidente vascular encefálico perioperatórios. Fibrilação atrial ocorreu em dois pacientes de cada grupo e complicações infecciosas não diferiram entre os grupos (P=0,611). Pacientes do Grupo I apresentaram dois dias a menos de internação hospitalar (P=0,025) e um dia a menos na UTI (P<0,001). O tempo de uso de dobutamina foi menor no Grupo I (P=0,034). Houve pior controle glicêmico nas primeiras 6 horas de pós-operatório no Grupo II (P=0,012). RI foi constatada e não diferiu entre os grupos (P>0,05). Declínio da produção endógena de insulina ocorreu em ambos os grupos (P<0,001). CONCLUSÃO: Abreviação do jejum pré-operatório com oferta de CHO na CRVM foi segura, melhorou o controle glicêmico na UTI, diminuiu tempo de uso de dobutamina, e de internação hospitalar e na UTI. Contudo, não influenciou a RI e morbimortalidade de fase hospitalar.


INTRODUCTION: Limited information is available about preoperative fasting abbreviation with administration of liquid enriched with carbohydrates (CHO) in cardiovascular surgeries. OBJECTIVES: To evaluate clinical variables, security of the method and effects on the metabolism of patients undergoing fasting abbreviation in coronary artery bypass graft (CABG) surgery. METHODS: Forty patients undergoing CABG were randomized to receive 400 ml (6 hours before) and 200 ml (2 hours before) of maltodextrin at 12.5% (Group I, n=20) or just water (Group II, n=20) before anesthetic induction. Perioperative clinical variables were evaluated. Insulin resistance (IR) was evaluated by Homa-IR index and also by the need of exogenous insulin; pancreatic beta-cell excretory function by Homa-Beta index and glycemic control by tests of capillary glucose. RESULTS: Deaths, bronchoaspiration, mediastinitis, stroke and acute myocardial infarction did not occur. Atrial fibrillation occurred in two patients of each group and infectious complications did not differ among groups (P=0.611). Patients of Group I presented two days less of hospital stay (P=0.025) and one day less in the ICU (P<0.001). The length of time using dobutamine was shorter in Group I (P=0.034). Glycemic control in the first 6h after surgery was worse for Group II (P=0.012). IR was verified and did not differ among groups (P>0.05). A decline in the endogenous production of insulin was observed in both groups (P<0.001). CONCLUSION: Preoperative fasting abbreviation with the administration of CHO in the CABG was safe. The glycemic control improved in the ICU; there was less time in the use of dobutamine and length of hospital and ICU stay was reduced. However, neither IR nor morbimortality during hospital phase were influenced.


Subject(s)
Female , Humans , Male , Middle Aged , Beverages , Coronary Artery Bypass , Dietary Carbohydrates/administration & dosage , Fasting/physiology , Insulin Resistance/physiology , Perioperative Care/methods , Beverages/adverse effects , Beverages/analysis , Epidemiologic Methods , Length of Stay/statistics & numerical data , Perioperative Care/adverse effects , Polysaccharides/administration & dosage , Time Factors , Treatment Outcome
14.
Braz. dent. j ; 23(4): 367-372, 2012. tab
Article in English | LILACS | ID: lil-658012

ABSTRACT

This study evaluated by an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: Sprite® Zero Low-calorie Soda Lime (positive control), Parmalat® ultra high temperature (UHT) milk, Ades® Original soymilk, Leão® Ice Tea Zero ready-to-drink low-calorie peach-flavored black teaand Prata® natural mineral water (negative control). Seventy-five bovine enamel specimens were distributed among the five types of beverages (n=15), according to a randomized complete block design. For the formation of erosive wear lesions, the specimens were immersed in 10 mL aqueous solution of hydrochloric acid 0.01 M for 2 min. Subsequently, the specimens were immersed in 20 mL of the beverages for 1 min, twice daily for 2 days at room temperature. In between, the specimens were kept in 20 mL of artificial saliva at 37ºC. The response variable was the quantitative enamel microhardness. ANOVA and Tukey's test showed highly significant differences (p<0.00001) in the enamel exposed to hydrochloric acid and beverages. The soft drink caused a significantly higher decrease in microhardness compared with the other beverages. The black tea caused a significantly higher reduction in microhardness than the mineral water, UHT milk and soymilk, but lower than the soft drink. Among the analyzed beverages, the soft drink and the black tea caused the most deleterious effects on dental enamel microhardness.


Este estudo avaliou através de um modelo in vitro o efeito de bebidas no esmalte dental previamente submetido a desafio erosivo com ácido clorídrico. O fator em estudo foi o tipo de bebida, em cinco níveis: Sprite Zero (Coca-Cola® Brasil) controle positivo, leite integral Ultra High Temperature (Parmalat®), extrato de soja integral (Ades® Original), chá preto com baixo teor calórico sabor pêssego (Leão Ice Tea Zero Coca-Cola® Brasil) e água mineral Prata® (controle negativo). Setenta e cinco espécimes de esmalte bovino foram distribuídos entre os cinco tipos de bebidas (n = 15), de acordo com delineamento em blocos completos e casualizados. Para a formação das lesões de desgaste erosivo, os espécimes foram imersos durante 2 min em 10 mL de solução aquosa de ácido clorídrico 0,01 M. Subsequentemente foram imersos em 20 mL das bebidas por 1 min, duas vezes ao dia durante 2 dias, em temperatura ambiente. Nos intervalos entre as imersões os espécimes permaneceram em saliva artificial a 37ºC. A variável de resposta quantitativa foi microdureza superficial do esmalte. ANOVA e teste de Tukey demonstraram diferenças altamente significativas (p <0,00001) no esmalte exposto ao ácido clorídrico e às bebidas. O refrigerante provocou diminuição da microdureza superficial significativamente maior do que as demais bebidas. O chá preto provocou diminuição da microdureza significativamente maior que a água mineral, o leite UHT e o extrato de soja, porém menor que o refrigerante.Entre as bebidas analisadas, refrigerante e chá preto demonstraram efeitos mais deletérios sobre a microdureza do esmalte dental.


Subject(s)
Animals , Cattle , Beverages/classification , Dental Enamel/pathology , Hydrochloric Acid/adverse effects , Tooth Erosion/chemically induced , Beverages/adverse effects , Carbonated Beverages/adverse effects , Dental Enamel/drug effects , Fluorides/analysis , Hardness , Humidity , Hydrogen-Ion Concentration , Ion-Selective Electrodes , Milk , Mineral Waters/adverse effects , Random Allocation , Soy Milk , Saliva, Artificial/chemistry , Temperature , Time Factors , Tea/adverse effects
15.
Braz. dent. j ; 23(4): 373-378, 2012. tab
Article in English | LILACS | ID: lil-658013

ABSTRACT

The aim of this study was to investigate the effects of some acidic drinks on dentin erosion, using methods of surface profile (SP) analysis and energy-dispersive X-ray fluorescence spectrometry (EDXRF). One hundred standardized dentin slabs obtained from bovine incisor roots were used. Dentin slabs measuring 5x5 mm were ground flat, polished and half of each specimen surface was protected with nail polish. For 60 min, the dentin surfaces were immersed in 50 mL of 5 different drinks (Gatorade®, Del Valle Mais orange juice®, Coca-Cola®, Red Bull® and white wine), 20 blocks in each drink. The pH of each beverage was measured. After the erosive challenge, the nail polish was removed and SP was analyzed. The mineral concentration of dentin surfaces was determined by means of EDXRF. Data were analyzed statistically by ANOVA and Tukey's test (α=0.05). SP analysis showed that Red-Bull had the highest erosive potential (p<0.05). EDXRF results exhibited a decrease in phosphate in the groups immersed in Red-Bull, orange juice and white wine (p<0.05), and no significant difference in calcium content between the reference surface and eroded surface. In conclusion, this study demonstrated that all studied beverages promoted erosion on root dentin and Red Bull had the highest erosive potential. There was no correlation between pH of beverages and their erosive potential and only the P content changed after erosive challenge.


O objetivo deste estudo foi investigar os efeitos de algumas bebidas ácidas sobre a erosão da dentina, utilizando métodos de análise de perfil de superfície (SP) e espectrometria de energia dispersiva de fluorescência de raios X (EDXRF). Cem blocos de dentina padronizados obtidos de raízes de incisivos bovinos foram utilizados. Os blocos de dentina medindo 5x5 mm foram planificados, polidos e metade de cada superfície das amostras foram impermeabilizados com esmalte para unhas. Por 60 min, as superfícies de dentina foram imersas em 50 mL de 5 bebidas diferentes (Gatorade, suco de laranja, Coca-Cola, Red Bull e vinho branco), 20 blocos em cada bebida. O pH de cada bebida foi medido. Após o desafio erosivo, o esmalte de unha foi removido e SP foram analisados. A concentração de minerais das superfícies de dentina foi determinada por meio de EDXRF. Os dados foram analisados estatisticamente por ANOVA e teste de Tukey. (p<0,05). A análise SP mostrou que o Red-Bull apresentou o maior potencial erosivo. Os resultados do EDXRF apresentaram uma diminuição do fosfato dos grupos imersos no Red-Bull, suco de laranja e vinho branco, e não houve diferença significativa no teor de cálcio entre a superfície de referência e a superfície que sofreu erosão. O Red Bull apresentou o maior potencial erosivo sobre a dentina radicular. Não houve correlação entre o pH das bebidas e o seu potencial erosivo.


Subject(s)
Animals , Cattle , Beverages/adverse effects , Dentin/pathology , Tooth Erosion/etiology , Acids , Citrus sinensis , Calcium/analysis , Carbonated Beverages/adverse effects , Energy Drinks/adverse effects , Hardness , Hydrogen-Ion Concentration , Phosphates/analysis , Spectrometry, X-Ray Emission , Time Factors , Wine/adverse effects
16.
An. bras. dermatol ; 86(6): 1103-1108, nov.-dez. 2011. graf
Article in Portuguese | LILACS | ID: lil-610413

ABSTRACT

FUNDAMENTOS: Psoríase é uma doença inflamatória crônica, sistêmica, mediada por fatores imunológicos. Serão abordados os alimentos que atuam sobre estes fatores, contribuindo para a psoríase. Como doença sistêmica, que compartilha o mesmo substrato fisiopatológico com outras comorbidades, a dieta alimentar também leva à piora das comorbidades. OBJETIVO: Destacar um grupo de alimentos que pode atuar como um fator de manifestação e/ou agravo da psoríase e ao mesmo tempo viabilizar estratégias individuais para alimentos que devam ser introduzidos. MÉTODOS: 43 pacientes foram selecionados, com diversas formas de psoríase (exceto psoríase pustulosa e eritrodérmica), e responderam a um questionário sobre seus hábitos alimentares na primeira consulta, focando a atenção no consumo de café preto, chá preto, chocolate, mate, pimenta, defumados, carne de gado e realçador de sabor (glutamato monossódico). Na sequência, o paciente foi orientado a suspender bebidas com qualquer percentagem alcoólica e o tabagismo. RESULTADO: A carne de gado é o alimento mais consumido pelos pacientes seguida por: realçador de sabor (glutamato monossódico), que existe nos alimentos industrializados, mate e café preto, chocolate, defumados, pimenta e chá preto. 88,37 por cento notaram diminuição das escamas e eritema, surtos mais brandos durante o ano e melhora da qualidade de vida; 11,63 por cento (5 pacientes) não notaram repercussões na pele. CONCLUSÃO: Foi observada ingestão dietética precária nos pacientes com psoríase. Além de uma orientação científica adequada, o paciente necessita de uma ação educativa frente aos seus hábitos alimentares para uma melhoria da qualidade de vida e como coadjuvante na terapia medicamentosa empregada.


FUNDAMENT: Psoriasis is a chronic inflammatory systemic disease mediated by immune factors. We will explore the foods that act on these factors contributing to psoriasis. As a systemic disease, which shares the same pathophysiological substrate with other comorbidities, diet also leads to worsening of comorbidities. OBJECTIVE: To indicate a group of foods that can act as a factor of manifestation and/or aggravation of psoriasis and, at the same time, enable strategies for individuals to introduce these foods to their diet. METHODS: 43 patients with various forms of psoriasis (excluding pustular and erythrodermic psoriasis) were selected and answered a questionnaire about their eating habits in the first visit, with special attention to the consumption of black coffee, black tea, chocolate, yerba mate, pepper, smoked foods, beef and flavor enhancer (monosodium glutamate). Next, the patient was instructed to suspend alcoholic drinks and tobacco. RESULTS: Beef is the most consumed food by patients followed by MSG (monosodium glutamate), which exists in processed foods, yerba matte, black coffee, chocolate, smoked foods, pepper and black tea. 88.37 percent noticed reduced scaling and erythema, milder outbreaks during the year and improved quality of life; 11.63 percent (5 patients) did not notice any effects on the skin. CONCLUSION: We found poor dietary intake in patients with psoriasis. In addition to receiving proper scientific advice, patients need to be educated regarding their eating habits for a better quality of life and as an adjuvant to the drug therapy.


Subject(s)
Adolescent , Adult , Aged , Aged, 80 and over , Animals , Cattle , Female , Humans , Male , Middle Aged , Young Adult , Beverages/adverse effects , Diet/statistics & numerical data , Food/adverse effects , Meat , Psoriasis/diet therapy , Brazil , Cacao , Capsicum , Coffee , Feeding Behavior , Ilex paraguariensis , Pilot Projects , Quality of Life , Sodium Glutamate
17.
Int. j. odontostomatol. (Print) ; 5(2): 157-163, Aug. 2011. ilus
Article in Spanish | LILACS | ID: lil-608716

ABSTRACT

El objetivo de este estudio fue determinar el efecto de las bebidas refrescantes sobre la mineralización de la superficie del esmalte de piezas dentarias permanentes extraídas. Para esto se realizó un estudio experimental donde la muestra correspondió a 50 cortes de premolares permanentes extraídos en estado íntegro, estos fueron distribuidos en tres grupos de estudio mediante asignación aleatoria: bebidas gaseosas, jugos y néctares, y aguas minerales purificadas y saborizadas más un grupo control. Los dientes fueron lavados y almacenados en saliva artificial a 4°C. A todos los cortes dentarios se les midió la mineralización con el equipo Diagnodent 2095 (Kavo®) antes de iniciar la exposición, la cual correspondió a un minuto en el tipo de bebida según grupo, seguido por tres minutos en saliva artificial, ciclo que se repitió cinco veces en un tiempo de 20 minutos. Este procedimiento se realizó una vez al día, por un mes y para cada día se utilizaron nuevas bebidas refrescantes. Una vez finalizado se volvió a medir la mineralización para luego realizar las comparaciones entre grupos. El grupo de bebidas gaseosas provocó una mayor desmineralización en la superficie del esmalte dentario (p=0,000), seguido del grupo de jugos y néctares (p=0,000). El grupo de aguas minerales saborizadas y purificadas no provocaron efectos sobre la mineralización de la superficie del esmalte. Por lo tanto, sólo el grupo de gaseosas y jugos provocaron un efecto desmineralizador en la superficie del esmalte de las piezas dentarias, siendo la Coca-cola la que produjo mayor efecto seguido de la Coca-cola light y luego el Kapo.


The aim of this study was to determine the effect of refreshing drinks on the mineralization of tooth enamel surface in extracted permanent dental pieces. For this an experimental study was conducted where the sample was composed by 50 permanent premolars extracted as an entire piece. These pieces were randomly distributed in three study groups: soft drinks, juices and nectars, and purified and flavored mineral waters, in addition to a control group. The teeth were carefully washed and stored in artificial saliva at 4 C. Before starting the exposure to refreshing drinks, all dental slices were tested in order to measure their baseline mineralization using the Diagnodent 2095 equipment (Kavo®). The exposition consisted in one minute of contact with the drink corresponding to each group, followed of three minutes in artificial saliva. This cycle was repeated 5 times in 20 minutes time. This procedure was carried out once daily, for one month, and every day new refreshing drinks were used. Once the assay finished, the premolar mineralization was measured again, in order to make comparisons between groups. The soft drinks group caused the highest demineralization on the teeth enamel surface (p=0.000), followed by the juices and nectars group (p=0.000). In the purified and flavored mineral waters group, no effects were found on the mineralization of the enamel surface. A demineralizing effect on the enamel surface of dental pieces was observed only in the groups of soft drinks and juices, where Coca-Cola caused the highest effect, followed by Coca-Cola light and then Kapo.


Subject(s)
Humans , Beverages/adverse effects , Tooth Demineralization/chemically induced , Tooth Erosion/chemically induced , Dental Enamel , Hydrogen-Ion Concentration
18.
RGO (Porto Alegre) ; 58(4): 431-436, dez. 2010. tab
Article in Portuguese | LILACS, BBO | ID: lil-588553

ABSTRACT

OBJETIVO: Avaliar o efeito de bebidas ácidas e da escovação em materiais utilizados em lesões cervicais não cariosas. MÉTODOS: Três resinas compostas, um compômero e um cimento de ionômero resino-modificado foram testados. Para cada material, cinco espécimes foram imersos em uma das soluções teste (suco de laranja, coca-cola, uísque ou água destilada) por 10 dias a 37ºC. Em seguida, os espécimes foram submetidos à escovação (20000 ciclos, 200g de carga). O peso e a rugosidade superficial foram avaliados antes e após a imersão nas soluções e escovação. Os dados foram analisados pela ANOVA/Teste Tukey (p<0,05). RESULTADOS: As imersões em suco de laranja e coca-cola seguida de escovação causaram significativamente maior perda de peso para o compômero e cimento de ionômero de vidro resino-modificado comparado às resinas compostas. O maior aumento de rugosidade superficial foi observado no cimento de ionômero de vidro resino-modificado após imersão em suco de laranja seguida de escovação. CONCLUSÃO: A imersão em bebidas ácidas seguida de escovação causou degradação nos materiais restauradores avaliados, com perda de material e aumento na rugosidade superficial.


OBJECTIVE: Evaluate the effect of acidic beverages and brushing on the restorative materials used in non-carious cervical lesions. METHODS: Three composite resins, one compomer and one resin-modified glass ionomer were tested. Five specimens of each material were immersed in each of the test solutions (orange juice, Coca-Cola, whisky and distilled water) for a 10-day period at 37ºC. Next, the specimens were brushed (20000 cycles with a load of 200g). Weight and surface roughness were measured before and after immersion and brushing. The data were analyzed by ANOVA/Tukey Test (p<0.05). RESULTS: The compomer and resin-modified glass ionomer lost significantly more weight after immersion in orange juice and Coca-Cola followed by brushing than the composite resins. The resin-modified glass-ionomer presented the highest increase in surface roughness after orange juice immersion and brushing. CONCLUSION: Immersion in acidic beverages followed by brushing degraded the restorative materials tested, causing loss of material and increased surface roughness.


Subject(s)
Compomers , Composite Resins , Glass Ionomer Cements , Tooth Abrasion , Tooth Erosion , Beverages/adverse effects , Toothbrushing/adverse effects
20.
Braz. j. oral sci ; 9(3): 351-357, July-Sept. 2010. tab
Article in English | LILACS, BBO | ID: lil-578054

ABSTRACT

Aim: This in vitro study evaluated the cariogenic and erosive potential of different industrialized fruit juices available in the Brazilian market. Methods: Twenty-five samples of fruit juices were analyzed physically and chemically by means of the following parameters: pH, titratable acidity(TA) and total soluble solid content (TSSC), reducing sugars (e.g.: glucose), non-reducing sugars (e.g.: sucrose) and total sugars. The analyses were made in triplicate. Data were collected by a single examiner and were recorded in study-specific charts. Data were statistically analyzed by A NOVA and Tukey’s post-test (p<0.05). Results: All fruit juices showed pH below the critical value of 5.5, with significant differences among the samples (p<0.0001). Mango juice (Jandaia®)presented the lowest TSSC (10.25 oBrix), while orange juice (Del Valle®) presented the highest TSSC (12.75 oBrix), with no significant differences among the samples. The lowest and the highest TA values were recorded for cashew juice (Jandaia®) (0.13%) and passion fruit (Del Valle®)(0.52%), respectively (p<0.0001). For reducing sugars (glucose), the highest value was recorded for purple fruit juice (Skinka®) (10.85 g/100mL) and the lowest was recorded for strawberry juice(Kapo®) (1.84 g/100mL). Regarding non-reducing sugars (sucrose), the values ranged from0.45 g/100mL (passion fruit/Del Valle®) to 9.07 g/100mL (orange/Del Valle®). Purple fruit juice(Skinka®) presented the highest total sugars content (12.09 g/100mL), while guava juice (Jandaia®)presented the lowest content (7.25 g/100mL). There were significant differences among the samples for reducing, non-reducing and total sugars (p<0.0001). Conclusions: The industrialized fruit juices evaluated in this study presented low pH and high total sugar content, differing in their erosive and cariogenic potential, respectively.


Subject(s)
Beverages/adverse effects , Dental Caries/etiology , Tooth Erosion/etiology , Analysis of Variance , Cariogenic Agents , Citric Acid , Hydrogen-Ion Concentration , Juices , Sugars
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