Clinical evaluation of surface treatment on clinical performance of non-carious sclerotic cervical lesions: 18-month follow-up.

PURPOSE: To evaluate the influence of different surface treatments on the clinical behavior of non-carious cervical sclerotic lesions (NCCLs) over an 18-month follow-up period. METHODS: 128 NCCLs from 32 volunteers were randomized into four groups (n=32): G1-control, without preoperative treatment of the dentin surface; G2, dentin conditioning with 17% ethylenediaminetetracetic acid (EDTA) for 2 minutes; G3, increase in dentin surface roughness with diamond bur and G4, increase in dentin surface roughness with diamond bur + dentin conditioning with 17% EDTA for 2 minutes. RESULTS: Differences between groups were tested using the Friedman test (α= 0.05). A questionnaire was administered to volunteers about risk factors related to NCCLs. The relationship between the questionnaire data and the clinical performance of the restorations was analyzed using the multiple logistic regression test (α= 0.05). The variables related to parafunctional habits, anxiety and/or depression were significantly related to the manifestation of postoperative sensitivity. Roughening the sclerotic dentin with a diamond bur increased postoperative sensitivity within 12 months. The presence of parafunctional habits and anxiety/depression may lead to postoperative sensitivity. CLINICAL SIGNIFICANCE: Roughening the sclerotic dentin with a diamond bur increased postoperative sensitivity within 12 months.

Antimicrobial activity of probiotics against oral pathogens around orthodontic mini-implants: an in vitro study.

OBJECTIVE: The aim of this in vitro study was to evaluate the antimicrobial effect of five types of non-industrialized and industrialized probiotics on biofilms formed around orthodontic mini-implants. The null hypothesis tested was: there is no difference in the antimicrobial effect between the five types of probiotics tested around orthodontic mini-implants. METHODS: For the experiment, 120 mini-implants were immersed for seven days in Staphylococcus aureus solution for biofilm formation, and were subsequently plated in culture medium containing probiotics. The mini-implants were divided into six different groups, according to the probiotic used: G1)Lactobacillus casei; G2)Lactobacillus brevis; G3)Lactobacillus rhamnosus; G4) Lactobacillus from fermented milk Yakult®; G5) Lactobacillus from fermented milk Batavito® and G6) without use of probiotic, as negative control. Qualitative and quantitative analyses of all groups were performed using the CFU (colony forming unit) count. RESULTS: The study showed that groups G4 and G6 did not present antimicrobial activity, in comparison to groups G1, G2, G3, and G5 (p< 0.05), which demonstrated antimicrobial activity. CONCLUSION: The non-commercial probiotic bacteria, Lactobacillus casei and Lactobacillus rhamnosus, as well as commercially available fermented milk Batavito® presented promising results in the reduction of colonization of mini-implants by S. aureus. Therefore, the null hypothesis was rejected.

Antimicrobial activity of probiotics against oral pathogens around orthodontic mini-implants: an in vitro study

ABSTRACT Objective: The aim of this in vitro study was to evaluate the antimicrobial effect of five types of non-industrialized and industrialized probiotics on biofilms formed around orthodontic mini-implants. The null hypothesis tested was: there is no difference in the antimicrobial effect between the five types of probiotics tested around orthodontic mini-implants. Methods: For the experiment, 120 mini-implants were immersed for seven days in Staphylococcus aureus solution for biofilm formation, and were subsequently plated in culture medium containing probiotics. The mini-implants were divided into six different groups, according to the probiotic used: G1)Lactobacillus casei; G2)Lactobacillus brevis; G3)Lactobacillus rhamnosus; G4) Lactobacillus from fermented milk Yakult®; G5) Lactobacillus from fermented milk Batavito® and G6) without use of probiotic, as negative control. Qualitative and quantitative analyses of all groups were performed using the CFU (colony forming unit) count. Results: The study showed that groups G4 and G6 did not present antimicrobial activity, in comparison to groups G1, G2, G3, and G5 (p< 0.05), which demonstrated antimicrobial activity. Conclusion: The non-commercial probiotic bacteria, Lactobacillus casei and Lactobacillus rhamnosus, as well as commercially available fermented milk Batavito® presented promising results in the reduction of colonization of mini-implants by S. aureus. Therefore, the null hypothesis was rejected.

RESUMO Objetivo: O objetivo do presente estudo in vitro foi avaliar o efeito antimicrobiano de cinco tipos de probióticos não industrializados ou industrializados em biofilmes formados ao redor de mini-implantes ortodônticos. A hipótese nula testada foi: não há diferença no efeito antimicrobiano entre os cinco tipos de probióticos testados em torno dos mini-implantes ortodônticos. Métodos: Para o experimento, as cabeças de 120 mini-implantes foram imersas por sete dias em solução de Staphylococcus aureus para formação de biofilme e, posteriormente, semeadas em meio de cultura contendo probióticos. Os mini-implantes foram divididos em seis grupos diferentes, de acordo com o probiótico utilizado: G1)Lactobacillus casei; G2)Lactobacillus brevis; G3)Lactobacillus rhamnosus; G4) lactobacilos do leite fermentado Yakult®; G5) lactobacilos do leite fermentado Batavito®; e G6) sem uso de probiótico, como controle negativo. As análises qualitativas e quantitativas de todos os grupos foram realizadas usando a contagem de UFCs (unidades formadoras de colônia). Resultados: O estudo mostrou que os grupos G4 e G6 não apresentaram atividade antimicrobiana, em comparação aos grupos G1, G2, G3 e G5 (p< 0,05), os quais demonstraram atividade antimicrobiana. Conclusão: As bactérias probióticas não comerciais, Lactobacillus casei e Lactobacillus rhamnosus, assim como o leite fermentado comercializado, Batavito®, apresentaram resultados promissores na redução da colonização dos mini-implantes por S. aureus. Portanto, a hipótese nula foi rejeitada.

Evaluation of tooth color after bleaching with and without light-activation / Avaliação da coloração dental após clareamento com e sem ativação por luz

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 percent 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 percent 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.

OBJETIVO: o uso de diferentes fontes de luz como auxiliar no clareamento de consultório tem sido descrita na literatura.Assim, o objetivo deste estudo foi avaliar as alterações da cor dos dentes após a aplicação de técnicas de clareamento com diferentes produtos, com e sem ativação por um sistema de LED-laser. METODOLOGIA: Vinte-quatro superfícies de dentes bovinos foram submetidas a três técnicas de clareamento com dois agentes clareadores disponíveis comercialmente à base de peróxido de carbamida a 35 por cento (n=8). Os espécimes foram inicialmente imersos em vinho tinto por 48 ha 37°C, e submetidos às técnicas de clareamento. As alterações de cor foram mensuradas antes e após o manchamento, bem como imediatamente e 24 hs após as técnicas de clareamento, por meio de dois diferentes métodos de avaliação da cor: software ScanWhite V1.1 e espectrofotômetro intra-oral Vita Easyshade. Os dados foram analisados pelos testes de ANOVA e Kruskal-Wallis. RESULTADOS: A análise estatística não apontou diferenças significantes entre os diferentes grupos testados, independentemente do período de avaliação, método de avaliação ou uso do sistema LED-laser. CONCLUSÃO: Os resultados sugeriram que o uso da luz não influenciou nas mudanças de cor.