Tara Gum as a Controlled Delivery System of Fluoride in Toothpaste: In Vitro Enamel Remineralization Study

Objective:  To evaluate the remineralizing potential of a hydrocolloid-based, controlled fluoride-releasing system added to dentifrice formulas. Material and Methods: Sixty-five human enamel blocks were prepared and the surface microhardness (SH0) values were determined. The artificial caries lesions were induced and the demineralization surface microhardness (SH1) was evaluated. The blocks were randomly allocated into five groups (n = 13): (1) 100-TGF (100% NaF with Tara gum added); (2) 50-TGF (50% free NaF + 50% NaF with Tara gum added); (3) 100% TG (100% Tara gum without fluoride); (4) 100% NaF (positive control); and (5) placebo (without Tara gum and NaF). The blocks were submitted to 7 days pH cycling and treated with dentifrice slurries twice a day. Finally, surface hardness (SH2) was assessed and the percentage of surface hardness recovery (%SMHR) was calculated. Analysis of variance (ANOVA) followed by Bonferroni test was used for statistical analysis. Results: A positive %SMHR was found in the 100% NaF (5.07) and 50-TGF (0.64) groups, while the 100-TGF (-1.38), 100% TG (-3.88) and placebo (-0.52) did not undergo remineralization. Statistically significant differences were observed between 100% NaF and all the groups except for 50-TGF (p<0.05). Conclusion: The presence of hydrocolloid (Tara gum) promoted minimal remineralization when associated with NaF. In the applied model, Tara gum may have compromised remineralization, preventing free fluoride from acting effectively in the carious lesion

Investigation of the Erosive Potential of Different Types of Alcoholic Beverages

Objective: To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material and Methods: Thirteen industrialized alcoholic beverages of different brands were selected and divided into five groups according to their type and composition. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 mL of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p<0.05, were used for data analysis. Results: Data showed normal distribution by Shapiro-Wilk test. The pH of alcoholic beverages ranged from 2.49 (Miks Ice Tea - Green Fruits) to 7.64 (Smirnoff). The highest values of acid titration (4.68) and buffer capacity (19.97) were observed in Smirnoff Ice. The following correlations (p<0.01) were noted between: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: Some beers and alcopops presented erosive potential due to their lower pH associated with high acid titration values. The whisky and sugarcane liquor examined were not potentially erosive

Delay in diagnosis of oral cancer:a systematic review

Oral cancer represents a worldwide public health problem, being among the most prevalent, associated with high morbidity and mortality rates. This systematic review aimed to review the causes of the delayed diagnosis of oral cancer mainly in the elderly, in developed and developing countries. Search strategy was developed for MEDLINE databases (via PubMed), EMBASE, Web of Science, SCOPUS, and LILACS and for grey literature (Google Scholar, ProQuest and OpenGrey), without language or period restrictions. The risk of bias was assessed using instruments from the Joanna Briggs Institute and the quality of evidence according to the GRADE system. The search resulted in 14,473 records, of which only 13 met the eligibility criteria. The total sample was 1,705 participants, with a predominance of males. All studies included reported causes of delayed diagnosis of oral cancer related to the patient and five also reported causes related to health professionals. The scarce knowledge of the population was pointed out as the main cause of delayed diagnosis of this cancer. Regarding the risk of bias, ten studies were classified as low risk and three, as moderate risk. The quality of the evidence was very low for the outcome related to delayed diagnosis of oral cancer. Wide dissemination of information on oral cancer is needed, especially for the elderly, such as its initial signs and symptoms, in developed and developing countries. Further studies should be conducted to better understand the causes of delayed diagnosis of oral cancer in countries with different socioeconomic statuses

Erosive effect of industrialized fruit juices exposure in enamel and dentine substrates : an in vitro study

Erosive tooth wear has been a highly prevalent and emerging phenomenon related to eating habits of the population. Aim: This study sought to investigate industrialized fruit juices exposure in enamel and dentine substrates in terms of erosive effect. H

Influence of energy drinks on enamel erosion : in vitro study using different assessment techniques

Dental erosion has become a relevant public health problem in recent years and is related to the increase in the consumption of acidic beverages. Objective: The aim of the present study was to evaluate the erosive potential of energy drinks on dental ena

Prostheses satisfaction and diet of elderly wearing a single implant overdenture: A six-month assessment

Aims To compare prosthesis satisfaction and nutritional intake of edentulous elderly people wearing a conventional complete denture (CD) with those wearing a single implant mandibular overdenture (SIO) after 6 months of use. Methods and Results Completely edentulous elderly patients (n = 22) were divided between a group rehabilitated with CDs in both dental arches and a group receiving a mandibular SIO with a conventional CD in the upper arch (n = 11/group). Patients completed a visual analog scale for degree of satisfaction with their prostheses in seven categories. Nutritional intake of patients (based on patient diaries) was evaluated over a 3-day period. SIO wearers were more satisfied with their prostheses than were CD wearers. Six months after rehabilitation, the SIO group consumed foods higher in vitamins B2 and B6, whereas the CD group consumed more sodium. Conclusion SIO wearers are more satisfied with their prosthesis and consume greater amounts of vitamin B2 and vitamin B6 in their diets than CD wearers. Brazilian Registry of Clinical Trials (#RBR-3kgttj and #RBR-37gdst)395471477COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPsem informação2015/21704-

Erosive potential of soy-based beverages on dental enamel

This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. Methods: Human enamel blocks were randomly divided into 9 groups (n = 8), according to the beverage category (soy or non-soy juices). The initial pH, TA and beta at the original pH value were measured in triplicate. The composition of calcium, phosphate and total protein was analyzed using the specific colorimetric method. The fluoride analysis was performed using a selective electrode. The degree of saturation (DS) and the critical pH (CpH) of each beverage with respect to hydroxyapatite (HAp) and fluorapatite (FAp) were calculated using the computational software. Enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss (ESL) and differences in surface roughness (Delta RaE-S) were analyzed by a 3D non-contact profilometer. Results: Non-soy beverages exhibited the lowest pH values (2.93 to 3.40). The highest values of calcium concentration were founded in soy-based formulations. Juices with soy in their composition tend to have high DS when compared with non-soy based beverages (p = .0571). Soy beverages produced less ESL than non-soy beverages (p < .05). Delta RaE-S was not significantly different between the categories. The ESL and Delta RaE-S were positively correlated with initial pH and buffering capacity in soy-based beverages. On the other hand, in non-soy beverages, the ESL was negatively correlated with the TA to 7.0 and the fluoride composition whereas the Delta RaE-S was negatively correlated with the TA to 5.5. Conclusions: The erosive potential of soy beverages was lower than non-soy based beverages775340346CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ139146/2013-