Can discolored dental composites be bleached in depth?

Objectives: Previous in vitro studies determined the whitening effects of bleaching products on stained resin composite surfaces. This in vitro study aimed to verify the effectiveness of a whitening system on composite resin previously subjected to pigmentation, specifically examining the depth of whitening effectiveness within the material structure. Materials and Methods: A commercially available nano-filled composite resin was used. Specimens were stained using a coffee-based solution and a 10% carbamide peroxide-based gel was employed as the whitening agent. The pigment's penetration and the effect of the bleaching gel were evaluated by measuring color (CieLab values) from the outer edge to the inner part of the specimens. Color measurements were taken at 14 points, starting from 0.1 mm from the external perimeter up to 3.0 mm. Results: Analysis of variance tests showed a statistically significant difference between the Control Group (CG), Pigmentation Group, and Whitening Group. The whitening agent was effective up to 1.5 mm in depth, with Whiteness index (W) values not statistically different from those of CG up to 0.5 mm in depth. Conclusions: Whitening agents on nano-filled resin composite previously pigmented appear effective in restoring the W to values similar to the original, particularly in the superficial layers of the sample.

Effects of acidic beverages on color stability of bulk-fill composites with different viscosities / Efectos de las bebidas ácidas sobre la estabilidad del color de resinas tipo Bulk con diferentes viscosidades

Abstract The aim of this in vitro study is to investigate the effects of acidic beverages on the discoloration of bulk-fill composites with different viscosities. 144 disc-shaped specimens (8mm diameter × 2mm thick) were prepared from four different composite resins including a nanohybrid (Filtek Ultimate), two packable bulk- fill (Filtek Bulk Fill, Tetric N Ceram Bulk Fill), and a flowable bulk-fill composite (Tetric N Flow Bulk Fill). The specimens of each group were divided into 3 subgroups and submerged in distilled water, orange juice and coke (n=12). Color difference (ΔE) were measured using CIELab color space and a compact spectrophotometer (VITA Easyshade) at baseline and after 30 days of immersion. Data were analyzed using two- way ANOVA and Tukeys HSD post-hoc tests (P2.7) was observed for all bulk-fill composites tested. It can be speculated that orange juice has a more negative effect on the color stability compared to coke. Additionally, flowable bulk-fill composite was more prone to discoloration than condensable bulk-fill composites.

Resumen El objetivo de este estudio fue investigar los efectos de las bebidas ácidas en la decoloración de resinas compuestas tipo Bulk con diferentes viscosidades. Se prepararon 144 muestras en forma de disco (8mm de diámetro x 2mm de grosor) a partir de cuatro resinas compuestas diferentes que incluyen un nanohíbrido (Filtek Ultimate), dos de pasta condensables tipo Bulk (Filtek Bulk Fill, Tetric N Ceram Bulk Fill) y una fluida (Tetric N Flow Bulk Fill). Las muestras de cada grupo se dividieron en 3 subgrupos y se sumergieron en agua destilada, jugo de naranja y Coca-Cola (n=12). La diferencia de color (ΔE) se midió utilizando el CIELab y un espectrofotómetro compacto (VITA Easyshade) al inicio y después de 30 días de inmersión. Los datos se analizaron mediante ANOVA bidireccional y pruebas post-hoc HSD de Tukey (P2,7) para todos los materiales resinosos. Se puede especular que el jugo de naranja tiene un efecto más negativo sobre la estabilidad del color en comparación con la Coca-Cola. Además, la resina fluida fue más propensa a la decoloración que las resinas condensables.

Encapsulation techniques perfect the antioxidant action of carotenoids: A systematic review of how this effect is promoted.

Considering that antioxidant activities are directly related to carotenoid functionalities, it is necessary to use techniques that promote the stability of these natural pigments. This systematic review aimed to gather evidence on the effect of encapsulation techniques on the maintenance and/or enhancement of the antioxidant activity of carotenoids. The study was registered in PROSPERO (CRD42020142065). Searches were performed in PubMed, Embase, Virtual Health Library, Scopus, ScienceDirect, and Web of Science databases. Assessment of methodological quality was performed using OHAT. A total of 1577 articles were selected, resulting in 20 eligible studies. Overall, results showed that the mechanisms involved are related to the emergence of new chemical interactions, increased surface area, and the controlled release of carotenoids. Thus, evidence proved that encapsulation could preserve and/or enhance bioactivities of carotenoids, allowing the use in foods to promote benefits on population health.

Salivary glands of fetuses are adversely affected by artificial food colorings in rats

SUMMARY OBJECTIVE: Artificial food colorings, as types of food additives, are widely used at present in daily life. We aimed to investigate the effects of exposure to artificial food colorings during the intrauterine period on the salivary glands in adulthood. METHODS: A total of 30 Wistar albino female pregnant rats were included in this study. The treatment group was given a mixture of nine artificial food colorings at no observed adverse-effect-level doses. Neither mothers nor offspring were fed with food colorings after delivery. When the offspring became adults, they were sacrificed, and the possible histopathological and immunohistochemical effects of artificial food colorings on the salivary glands were investigated. In these glands, anti-matrix metallopeptidase 2 (anti-MMP2), anti-MMP9, anti-tissue inhibitor of metalloproteinases (TIMP) metallopeptidase inhibitor 1 (anti-TIMP1), anti-TIMP2, and anti-TIMP3 were examined. RESULTS: The expressions of anti-MMP2, anti-TIMP1, anti-TIMP2, and anti-TIMP3 parameters were found to be higher in treatment groups (p<0.05). CONCLUSION: It was suggested that intrauterine exposure of synthetic food colorings may lead to deterioration of the tissue structure of the salivary glands in adulthood, thereby increasing susceptibility to chronic illnesses including malignancy and chronic inflammation. Therefore, pregnant women should give importance to their nutrition in terms of foods containing synthetic colorings.

Yellow-colored extract from cashew byproduct - Nonclinical safety assessment.

Natural and synthetic dyes are widely used in foodstuff, medicines and cosmetics industries to enhance and/or restore the color of the final products. This study aimed to evaluate the safety of oral consumption of one carotenoids and anacardic acids-enriched extract (CAE), obtained by green extraction from cashew apple residue fibers, a byproduct of the cashew juice industry. Presenting intense yellow color, CAE could be proposed as a new natural dye. Single and repeated-dose oral toxicity (30 days) were evaluated in female Swiss mice at doses ranging from 50 to 1000 mg/kg, while (anti)mutagenic effects were evaluated in CHO-K1 cells (in vitro Cytokinesis-Block Micronucleus assay - CBMN) and in erythrocytes collected from murine bone marrow (in vivo). CAE did not induce toxic or mutagenic effects in female mice even after 30 days of treatment, regardless of the dose used. Considering cyclophosphamide (CPA)-challenged animals treated with CAE, neither antimutagenic effect was observed nor CAE increased CPA-mutagenic effects although in vitro CBMN results indicated that CAE might increase methyl methanesulfonate-induced micronuclei (MN) frequency besides promoting reduction on CPA-induced MN frequency. The obtained results suggest that CAE may be a safe source of carotenoids with potential use as industrial dye.

Polishing Methods' Influence on Color Stability and Roughness of 2 Provisional Prosthodontic Materials.

PURPOSE: To evaluate the roughness and color change of a conventional acrylic resin and a bis-acryl resin, submitted to different types of polishing and exposed to a staining solution. MATERIALS AND METHODS: One hundred specimens were manufactured from an autopolymerizing conventional acrylic resin (Duralay, shade 66) (n = 50) and a bis-acryl resin (Protemp 4, shade A3) (n = 50) according to the manufacturers' instructions. Specimens were subdivided into 10 groups (n = 10), according to the type of resin and polishing method, including no-polishing (control groups for acrylic resin [tungsten bur finishing] and bis-acryl resin [cotton and alcohol]), Enhance System, Edenta kit, Labordental kit, and sandpaper. The specimens were immersed in a staining solution (coffee at 60°C) for 7 days. Surface roughness was evaluated before the first immersion (baseline - Ra1) and after 7 days (Ra2). The color change (∆E) was determined after 24 hours (∆E1) and 7 days (∆E2), by CIE L* a* b* scale. Data were statistically analyzed with 3-way ANOVA for repeated measures test and Tukey test (α = 0.05). RESULTS: According to 3-way ANOVA test, material, polishing techniques, and polishing*material factors exhibited statistically significant influence (p < 0.0001) on the roughness, and, for color change, material, polishing techniques, time, polishing*material, and material*time factors were statistically significant (p < 0.0001). The polishing techniques successfully reduced the surface roughness of acrylic resin groups, when compared to control (p < 0.001), but for bis-acryl resin, results were not different from the control group (Enhance: p = 0.954, Edenta: p = 0.866, sandpaper: p = 0.366, Labordental: p = 0.945). Surface roughness was not affected by the immersion in staining solution for 7 days. Color change of acrylic resin groups after 24 hours and 7 days of immersion exhibited a clinically acceptable value (ΔE < 3.7) with the exception of the Enhance group, and all bis-acryl resin groups exhibited a clinically unacceptable color change value (ΔE > 3.7) independent of polishing technique and time interval (∆E1 and ∆E2). CONCLUSIONS: Roughness of both materials was similar when the polishing techniques studied were performed, although Ra values were superior to the clinically acceptable values (0.20 µm), and were not affected by the immersion protocol studied; however, when esthetics are critical, the selection of material type is more important than the surface treatment technique used, and bis-acryl resin was more susceptible to clinically unacceptable color change after immersion in a staining solution.

Efeito da escovação e das bebidas na rugosidade superficial de bráquetes cerâmicos / Effect of brushing and beverages on surface roughness of ceramic brackets

Introdução: Quando introduzidos no meio bucal, os bráquetes cerâmicos podem sofrer alterações em sua estrutura provocadas pelo processo de degradação química e mecânica do material. Objetivo: Este estudo avaliou a rugosidade superficial de bráquetes cerâmicos e se eles sofreram alteração com a escovação dentária e a imersão em bebidas com diferentes pH. Material e método: Foram testados sete bráquetes cerâmicos de incisivo central superior direito de quatro marcas comerciais (duas marcas de bráquete monocristalino e duas de policristalino). Os bráquetes foram imersos em soluções de café, vinho tinto, Coca-Cola, chá preto e saliva artificial durante 21 dias. Outros sete bráquetes de cada marca comercial foram imersos nas mesmas soluções e no mesmo tempo, porém com intervalos de escovação diários realizados por uma máquina de escovação. A rugosidade (Ra) foi obtida por meio de um rugosímetro (Surftest SJ-400, Mitutoyo®) antes e após 24 horas, 7, 14 e 21 dias. Os dados foram avaliados pela análise de perfis multivariados, análise de variância (ANOVA) e teste de comparação múltipla de médias. Resultado: Os resultados da rugosidade e de sua alteração após 21 dias foram: média Ra do Allure = 0,277 μm (alteração = 0,002 μm), Inspire Ice = 0,262 μm (alteração = 0,013 μm), Radiance = 0,177 μm (alteração = 0,009 μm) e Transcend = 0,367 μm (alteração = 0,019 μm). Conclusão: A rugosidade superficial dos bráquetes cerâmicos aumentou após 21 dias de imersão nas soluções, sendo o tempo de imersão um fator significante. No entanto, essa alteração da rugosidade no tempo é semelhante nos bráquetes monocristalinos e policristalinos, assim como nas diferentes soluções. A escovação dentária não produziu alteração na rugosidade superficial de bráquetes cerâmicos.

Introduction: When introduced into the oral environment, the ceramic brackets may undergo change their structure caused by the process of chemical and mechanical degradation of the material. Objective: This study evaluated the surface roughness of ceramic brackets and whether it is altered by toothbrushing process and diet solutions. Material and method: Seven ceramic brackets of four commercial brands were tested: two monocrystalline and two polycrystalline. The brackets were immersed in solutions of coffee, red wine, Coke, black tea and artificial saliva for 21 days. Another group of brackets of each brand were also immersed in the same solutions and for an equal time, but with daily brushing performed by a toothbrushing machine. The surface roughness (Ra) was analyzed by a Roughness Tester (Surftest SJ-400,Mitutoyo®) before and after 24 hours, 7, 14 and 21 days. The data were evaluated by the Analysis of Multivariate Profiles, Analysis of Variance (ANOVA), multiple comparison test of means. Result: The results of Ra and its change after 21 days were: Ra mean of Allure = 0.277μm (change = 0.002μm), Inspire Ice = 0.262μm (change = 0.013μm), Radiance = 0.177μm change = 0.009μm), Transcend = 0.367μm (change = 0.019μm). Conclusion: the surface roughness of the ceramic brackets increased after 21 days of immersion in the solutions, and the immersion time was a significant factor. However, this change in the surface roughness was similar for the monocrystalline and polycrystalline brackets, as well as for the different solutions. Brushing did not change the surface roughness of ceramic brackets.

Food coloring agents and plant food supplements derived from Vitis vinifera: a new source of human exposure to ochratoxin A.

Grape pomaces are increasingly being used as starting material in the industrial production of plant food supplements (PFS), food coloring, and tartrates, but they are at risk of ochratoxin A (OTA) contamination, a mycotoxin with nephrotoxic and carcinogenic effects. We analyzed 24 commercial PFS and 13 food coloring samples derived from Vitis vinifera, mainly pomaces, using a HPLC-FLD method for OTA determination. OTA was found in 75% of PFS samples and 69% of food coloring samples at levels of <1.16-20.23 µg/kg and <1.16-32.00 µg/kg, respectively. The four commercial leavening agents containing tartrates were found to be negative for OTA. All eight samples collected in two distilleries that use grape pomaces and wine lees to produce tartrates and other byproducts contained OTA at levels of <1.16-240.93 µg/kg. The high incidence of OTA contamination in PFS and food coloring agents derived from V. vinifera suggests that maximum permitted level(s) should be established for this mycotoxin in these products.