Effects of Acidic Beverages on Color Stability of Bulk-Fill Composites with Different Viscosities

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 (∆E) 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 Tukey's HSD post-hoc tests (P<0.05). Two-way ANOVA revealed that both material type and staining solution significantly influenced ∆E values (P<0.001). Immersion in orange juice resulted in greater and significant discoloration over time in comparison to distilled water and coke (P<0.05). Tetric N Ceram (∆E=7.0) and Tetric N Flow (∆E=7.7) bulk-fill restoratives showed highest color change values after 30 days of immersion in orange juice. This study suggests that a discoloration above the clinically acceptable threshold (∆E>2.7) 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.

The Onset of Dental Erosion Caused by Food and Drinks and the Preventive Effect of Alkaline Ionized Water

In recent years, the incidence of dental erosion caused by the ingestion of acidic foods and drinks, including sports drinks, has been increasing in Japan and elsewhere. Therefore, the problems associated with this injury can no longer be ignored in dental clinical practice. The ingestion of these foods and drinks is important from the viewpoint of overall health and disease prevention. For example, fermented foods, such as Japanese pickles, enhance the nutritional value of foodstuffs and promote the absorption of nutrients into the body, and sports drinks are useful for preventing heat stroke and dehydration. Therefore, eliminating these intakes is not a viable solution. In this paper, we outline the mechanism of dental erosion caused by acidic beverages and also describe the effectiveness of alkaline ionized water (AIW) at preventing acid erosion. Given the fact that the complete elimination of acidic beverage consumption is highly unlikely, remedies such as the use of alkaline ionized water (AIW) may be helpful.

Methodology to Quantify and Screen the Demineralization of Teeth by Immersing Them in Acidic Drinks (Orange Juice, Coca-Cola™, and Grape Juice): Evaluation by ICP OES

Oral health problems may occur as a result of the ingestion of acid drinks. The objective of this in vitro study was to quantify and screen the concentration of potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu), barium (Ba), lead (Pb), arsenic (As), cadmium (Cd), aluminum (Al), cobalt (Co), chromium (Cr), molybdenum (Mo), sodium (Na), nickel (Ni), selenium (Se), and vanadium (V) released from bovine incisors during an erosive challenge at different times of exposure when immersed in Coca-Cola™, orange juice, and grape juice. A total of 240 samples of bovine incisor teeth were used for the erosive challenge and allocated in groups. Digestion of drinks was performed using microwave-assisted digestion. The content in acidic drinks was monitored before and after the erosive challenge at exposure times of 1, 5, and 60 min using inductively coupled plasma optical emission spectrometry (ICP OES). The drinks’ pH varied slightly during the erosive challenge but remained below the critical value of pH 5 to cause tooth demineralization. The concentrations of elements released from the bovine incisors during the in vitro erosive challenge depend on exposure times when immersed in acidic beverages. For some elements such as Ca, Mn, Zn, Fe, Cu, Ba, Pb, As, and Cd, quantified in acidic drinks, grape juice had greater erosive potential than Coca-Cola™ and orange juice. Quantification and monitoring of chemical elements in bovine teeth can be performed considering a longer erosive time and other types of acidic drinks. Further analysis using human teeth is still not available and must be conducted. The demineralization of teeth not only occurs in acidic beverages; physical and chemical factors play other roles and should be investigated.

Effect of Pasteurized Low Acidic Indigenous Beverages Produced in Northern Cameroon on Germination of Bacillus and Geobacillus Spores Species

The present study aimed to investigate the influence of three commercially available traditional acidic beverages on spore germination. “Foléré”, red “té” and white “mpedli” sorghum beers have been produced at the laboratory scale assisted by experimented producers, and pH of samples were adjusted at 2.01, 2.63 and 2.8 respectively, then they were pasteurized. The samples produced were tested on four spore-forming bacteria (Bacillus cereus, Bacillus megapterium, Bacillus subtilis and Geobacillus stearothermophilus) and germination was assessed both on culture plate media and by loss of optical density (OD) methods. The results obtained showed that “foléré” at pH 2.01, and both indigenous sorghum red beer at pH 2.63 and white beer at pH 2.8 were effective on spore germination, and efficacy significantly increase (p < 0.05) with the incubation time. The presence of alcohol in the pasteurized white (2.43 %) and red (4.7 %) sorghum beers has significantly (p < 0.05) improved the anti-germinating activity compared to the non-alcoholic “foléré” beverage. The sensitivity of B. cereus and B. subtilis was positively and significantly correlated (r = 0.880; p < 0.01) likewise the sensitivity of B. megapterium and G. stearothermophilus (r = 0.725; p < 0.05), and the activity of traditional white and red sorghum beers was found to be very significant (p < 0.05) for each couple respectively. The loss of OD showed an inhibitory effect of indigenous beverages germination and exhibited a microcycle on all tested spore-forming bacteria. It was concluded that if the good hygiene and manufacturing practices were applied for production of indigenous beverages, they might easily be used as natural preservatives and for prevention of gastroenteritis induced by germination and outgrowth of spore-forming bacteria like B. cereus.

Halo-fluorescein for photodynamic bacteria inactivation in extremely acidic conditions

Aciduric bacteria that can survive in extremely acidic conditions (pH < 4.0) are challenging to the current antimicrobial approaches, including antibiotics and photodynamic bacteria inactivation (PDI). Here, we communicate a photosensitizer design concept of halogenation of fluorescein for extremely acidic PDI. Upon halogenation, the well-known spirocyclization that controls the absorption of fluorescein shifts to the acidic pH range. Meanwhile, the heavy atom effect of halogens boosts the generation of singlet oxygen. Accordingly, several photosensitizers that could work at even pH < 2.0 were discovered for a broad band of aciduric bacteria families, with half maximal inhibitory concentrations (IC50) lower than 1.1 μM. Since one of the discovered photosensitizers is an FDA-approved food additive (2’,4’,5’,7’-tetraiodofluorescein, TIF), successful bacteria growth inhibition in acidic beverages was demonstrated, with greatly extended shelf life from 2 days to ~15 days. Besides, the in vivo PDI of Candidiasis with TIF under extremely acidic condition was also demonstrated.

Mechanical Characterization of Two Dental Restorative Materials after Acidic Challenge

The aim of this study was to determine the effect of acidic beverages on the mechanical characteristics of a nanofilled composite resin and of a glass ionomer. Thirty specimens of each restorative material were produced and were evaluated at three different time points: before immersion (T0), after a 7 day immersion (T1) and after a 14 day immersion (T2) in water, beer and a soft drink. The studied parameters were microhardness and surface roughness. At T2, composite resin and glass ionomer specimens immersed in water, beer and the soft drink showed a statistically significant decrease in microhardness compared to T0 results. The surface roughness of composite resin specimens decreased between T0 and T1/T2 after immersion in beer and soft drink. A statistically significant increase was found between the roughness of glass ionomer specimens immersed in each one of the beverages at T0 and T1/T2. It is essential that clinicians are aware not only of available restorative materials, its characteristics and best handling techniques but also of the importance of performing an adequate assessment of patients’ dietary habits, thus making it possible to offer patients quality treatments with a predictable prognosis and longevity.

Evaluation and Consequences of the pH and Caffeine Content of Energy Drinks Marketed in Delta State, Nigeria

Energy drink are acidic beverages with high sugar and caffeine content. They may also be referred to as “Sugar Sweetened Low pH Caffeinated Drink”. Though, the health benefits of energy drink are controversial, while they are believed to be energy boosters, enhance capacity to concentrate and also to improve physical and mental performance; it consumption may lead to degenerated health such as delayed child bearing/infertility, miscarriage, obesity or stomach ulcer as consequence of caffeine poisoning and the lowering of the body pH. This study is poise to investigate and review the acidity level alongside the caffeine content of energy drink samples, and also examine the relationship between pH, sugar metabolism and it consequences in man.