Smell and taste in titanium and nickel allergic sensitization in orthodontic patients.

OBJECTIVE: To assess the prevalence of allergic sensitization to titanium and nickel in orthodontic patients and to evaluate alterations of smell and taste. SUBJECTS AND METHODS: A total of 250 subjects were invited to participate, 245 accepted. The age range was 11-45 years, 68% were females and 52% adolescents. An epicutaneous patch test was performed. Of the positive subjects in the patch test, 26 participated in the taste and smell testing and were matched by age and sex with 26 negative subjects. RESULTS: The prevalence of hypersensitivity to titanium and/or nickel in orthodontic patients was 15.5%. Taste and smell were more impaired in sensitized subjects (P ≤ .025), taste was more affected than smell and the tastes most affected were sour and bitter tastes, while the sweet taste was least impaired. CONCLUSION: The allergic sensitization to titanium is more uncommon than to nickel, with altered smell and taste related to those hypersensitivities.

Effects of the presence of probiotic bacteria in the aging medium on the surface roughness and chemical composition of two dental alloys.

The aims of this study were: (a) to determine if the presence of probiotic bacteria in an aging medium, that is, artificial saliva in this study, has relevant effects on the surface roughness and the chemical composition of two main alloys used in dentistry (NiTi and stainless steel [SS]) and (b) in the case of NiTi, if these effects are influenced by the coating of the alloy (rhodium and titanium nitride). Atomic force microscopy and Raman spectroscopy were used to study the surface morphology and identify metal oxides formed on the surface of the alloys. Experiments demonstrated that the probiotic bacteria Lactobacillus reuteri can induce processes that alter some features of the surface such as roughness and chemical composition. The effect is dependent on the type of alloy and coating. The bacteria increased roughness in the case of uncoated NiTi more than saliva alone (pH = 4.8). Probiotic bacteria tend to decrease the corrosive influence of saliva on NiTi when the alloy is coated with rhodium or titanium nitride and this effect was also evidenced on SS. Raman spectroscopy confirmed that only SS samples are prone to oxidation processes, predominantly associated with exposure to saliva rather than probiotic bacteria.