scholarly journals The effectiveness of betel leaf (piper betle Linn) extract gel and cocoa bean (theobroma cacao L) extract gel application against the hardness of enamel surface in vitro

2017 ◽  
Vol 2 (1) ◽  
pp. 29
Author(s):  
Juni J. Nugroho ◽  
Wirna R. Hafsari
Keyword(s):  
Treatment Group ◽  
Surface Hardness ◽  
Negative Control ◽  
Enamel Surface ◽  
Basic Material ◽  
Cocoa Bean ◽  
Piper Betle ◽  
Cocoa Beans ◽  
Before And After

Objective : Nowadays several ways  have been evolved  to increase the hardness of the enamel surface as an effort to prevent caries. One of the alternatives that can be used is application of gel with herbal basic material.Material and Methods : The use of herbal basic material is preferred by people because the side effects are relatively small compared to synthetic drugs. Piper betle and cocoa beans are medicinal plants that is often used by people to inhibit caries. This is because piper betle and cocoa beans contain hardness that may influence the enamel surface. The purpose of this research was to determine the effect of piper betle extract gel and cocoa bean extract gel against the hardness of enamel surface. The samples, maxillary first premolar teeth, which has been extracted and does not have caries, were divided into 3 treatment groups: piper betle extract gel, cocoa bean extract gel, and distilled water as a negative control. Each treatment group consisted of 8 samples. The samples are decoronated in cemento-enamel junction (CEJ) areas and planted on orthoplast blocks with labial surface facing up. Samples were applied in labial enamel surface to 5, 15 and 35 minutes period times. Samples before and after the application in each treatment group were measured using Universal Hardness Tester. Data were collected and analyzed using ANNOVA Repeated test.Results : Showed there were significant differences (p <0.05) of enamel surface hardness before and after the application of cocoa bean extract gel. There were no significant differences (p> 0.05) of enamel surface hardness before and after the application of piper betel extract gel and distilled water.Conclusion : Therefore it can be concluded that cocoa been extract gel is more effective to increase the hardness of email surface. 

scholarly journals Effects of 1450-ppm Fluoride-containing Toothpastes Associated with Boosters on the Enamel Remineralization and Surface Roughness after Cariogenic Challenge

2020 ◽  
Vol 14 (01) ◽  
pp. 161-170
Author(s):  
Pedro Luiz Santos Tomaz ◽  
Letícia Almeida de Sousa ◽  
Kayanne Freire de Aguiar ◽  
Thales de Sá Oliveira ◽  
Marcelo Henrick Maia Matochek ◽  
...  
Keyword(s):  
Surface Roughness ◽  
Surface Hardness ◽  
In Vitro Study ◽  
Longitudinal Section ◽  
Enamel Surface ◽  
Physical Parameters ◽  
Specific Chemical ◽  
Caries Lesion ◽  
Ph Cycling

Abstract Objectives This in vitro study investigated the remineralization potential of 1450 ppm, fluoride-containing toothpastes containing different active remineralization agents after cariogenic challenge with pH cycling. The enamel surface roughness after brushing and the chemical and physical characteristics of the toothpastes tested were also analyzed. Materials and Methods Fifty-six bovine enamel blocks were obtained (4 × 4 × 6 mm) and divided into three thirds: intact (untreated), demineralized (artificial caries lesion), and treated (caries lesion, pH cycling, and brushing with dentifrices). Seven commercially available fluoride toothpastes (1450 ppm F): three with anti-erosion claims (Candida Professional [CPP], Colgate Total 12 Daily Repair [CDR], Regenerate Enamel Science [RES]); three with desensitizing claims (Bianco Pro Clinical [BPP], Elmex Sensitive [ESS], and Regenerador Diário DentalClean [RDC]); and one standard regular-fluoride toothpaste Colgate Total 12 (CTT) were selected. During pH cycling (demineralization 6 h/remineralization 18 h) for 7 days, the treated third was brushed with the different dentifrices for 10 minutes in a brushing machine before immersion in a remineralizing solution. The Knoop hardness (25 g, 10 second of the surface, and longitudinal section were then evaluated at eight depths (10 to 330 μm). Mean and percentage of surface hardness recovery (% SHR) were calculated. Surface enamel roughness (Ra) was also evaluated. The pH, %weight of particles, zeta potential, and polydispersity index of toothpaste slurries were also evaluated. Statistical Analysis Data were statistically analyzed (ANOVA/Tukey, 5%). Results The %SHR of CPP was significantly lower than the others (p < 0.05). The enamel subsurface was more effectively remineralized when treated with BPP, ESS, and RDC. The surface roughness was higher when the demineralized third was treated with CTT, RDC, and RES and after the cariogenic challenge (p < 0.05). For some of the products tested, there was no relationship between surface remineralization and subsurface remineralization. Although toothpastes CPP and RDC present the lowest %SHR means, both products effectively remineralize within the subsurface carious lesion. Regression analysis demonstrated no strong correlations of the enamel surface roughness with the chemical and physical parameters. Conclusions Most but not all the fluoride toothpastes were able to remineralize the enamel surface. No specific chemical or physical parameter alone correlated with the surface roughness.

Inhibitive Effect of a New Dental Resin Composite on Enamel Artificial Caries

2014 ◽  
Vol 1058 ◽  
pp. 323-328
Author(s):  
Xin Yi Zhao ◽  
Shao Jie Hou ◽  
Shi Bao Li
Keyword(s):  
Resin Composite ◽  
Surface Hardness ◽  
Filling Material ◽  
Dental Resin ◽  
Buffer Solution ◽  
Partially Saturated ◽  
Enamel Demineralization ◽  
Restorative Materials ◽  
Before And After

Purpose To investigate the cariostatic effect of six restorative materials in vitro. Method Enamel blocks of bovine incisors were restored with six restorative materials (a conventional GIC, FujiIILC, Compoglass F, BeautifilII,Charisma and an experimental fluoride releasing resin composite) respectively with a gap of 270μm in width between each filling material and enamel. Then all restorations were immersed in a partially saturated acidic buffer solution at 37C for 3days. The surface enamel microhardness of the enamel blocks were measured before and after demineralization and the depth of enamel demineralization was measured using polarization microscope for each restoration.Results Enamel surface hardness of all restorations demonstrated significant reduced after demineralization ( p<0.05), and the order of hardness reduction is as follows: Charisma >BeautifilII≈Compoglass F≈Experimental Resin>FujiIILC>GIC ( p> 0.05). The order of the depth of enamel demineralization along the surface and the interface near the gap for the 5 materials is as follows: Charisma >BeautifilII≈Compoglass F ≈Experimental Resin>FujiIILC>GIC (P > 0.05). Conclusion The new fluoride releasing and recharging composite resin has the ability to prevent recurrent caries around the restoration and its ability is comparable to compomer materials.

An in vitro microbial model associated with sucrose to produce dentin caries lesions

2011 ◽  
Vol 6 (3) ◽  
pp. 414-421 ◽  
Author(s):  
Carolina Steiner-Oliveira ◽  
Lidiany Rodrigues ◽  
Iriana Zanin ◽  
Carolina Carvalho ◽  
Regianne Kamiya ◽  
...  
Keyword(s):  
Ethical Issues ◽  
Negative Control ◽  
Extracellular Polysaccharides ◽  
Treatment Groups ◽  
Dentin Caries ◽  
Colony Forming Units ◽  
Before And After ◽  
Bacterial Model ◽  
Microbial Model

AbstractThe complexity of the oral environment and ethical issues have prompted the development of an in vitro bacterial model to evaluate the effect of frequency of sucrose exposure on dentin caries formation, biofilm composition, and pH changes. In the experiment, dentin specimens (n=45) were randomly divided into four groups: control (C), negative control (0S), 3S (three sucrose baths), and 6S (six sucrose baths). The specimens then were inoculated with Streptococcus mutans and treated according to the protocol described below. Dentin demineralization and lesion depth were assessed by transverse microradiography. Extracellular polysaccharides that formed in the biofilm were analyzed and counts of microorganisms in the carious dentin were measured. After a 7-day period of growth, the biofilm pH was assessed before and after sucrose baths (n=5). The addition of sucrose led to dentin caries development regardless of the number of sucrose baths performed. The number of colony forming units (cfu) from the carious dentin did not differ among the treatment groups, though the extracellular polysaccharides from both 3S and 6S differed from 0S. The pH decreased immediately after the sucrose bath but increased again after 5 min. We demonstrate here that the in vitro microbial model for the study of dentin caries formation is reproducible and able to produce dentin caries, irrespective of the frequency of sucrose exposure.

scholarly journals Análise da eficácia de dentifrícios clareadores e seus efeitos na superfície dental: um estudo in vitro

2021 ◽  
Vol 62 (1) ◽  
pp. 22-32
Author(s):  
Eduardo Monteiro Toschi ◽  
Eliseu Aldrighi Münchow ◽  
Luísa Weber Mercado ◽  
Rafael Melara ◽  
Sandra Liana Henz
Keyword(s):  
Surface Roughness ◽  
Color Change ◽  
Negative Control ◽  
Tooth Whitening ◽  
Over The Counter ◽  
Dental Office ◽  
Color System ◽  
Before And After ◽  
Bovine Enamel

Tooth whitening can be performed at the dental office, at-home or upon the use of OTC (Over-the-Counter) products. Among the latter, there are whitening toothpastes that promise to bleach and to prevent tooth staining. Objectives: (1) to investigate the bleaching and abrasive potential of different whitening dentifrices to enamel; and (2) to evaluate the effect of Oral-B 3D White Perfection® (Oral-B) toothpaste in preventing staining. Materials and Methods: Bovine enamel samples were stained and brushed for 14 days with water (negative control) or with different products: Colgate Total 12® (control), Oral-B, Sensodyne Branqueador Extra Fresh® (Sensodyne), and Colgate Luminous White Advanced® (Colgate). Oral-B was also tested before and after staining. The samples were tested by their color (spectrophotometer) and surface roughness (profilometer). Color change (ΔDE00) was calculated using the CIEDE2000 color system. The data were analyzed using Kruskal-Wallis, SNK, and Mann-Whitney tests (ɑ=5%). Results: The negative control showed the lowest ΔE00 (p

scholarly journals Effect of oocyte vitrification before and after in vitro maturation towards Bcl-2, Bax and Bcl-2/Bax ratio expression

2017 ◽  
Vol 24 (2) ◽  
pp. 56
Author(s):  
Zakiyatul Faizah ◽  
Haryanto Aswin ◽  
Hamdani Lunardhi
Keyword(s):  
Treatment Group ◽  
Ethylene Glycol ◽  
In Vitro Maturation ◽  
Cumulus Cell ◽  
Basic Medium ◽  
Control Group ◽  
Oocyte Vitrification ◽  
Expression Ratio ◽  
Before And After

Objectives: to compare the expression of Bcl-2, Bax and Bcl-2/Bax ratio in cumulus cell and oocyte between vitrified oocyte pre and post in vitro maturation.Materials and Methods: Maturation was operated in medium TC 100 µl for 24 hours. Vitrification begins with washing oocyte in PBS basic medium supplemented of 20% serum for 1-2 minutes, followed by equilibration medium PBS + 20% serum + 10% ethylene glycol for 10-14 minutes, then transferred to 20% serum + PBS + 0.5 M sucrose + 15% ethylene glycol + PROH 15% for 25-30 seconds. Thawing is processed by submerging the oocytes in the media: 1). PBS + 20% serum + 0.5 M sucrose, 2). PBS + 20% serum + 0.25 M sucrose, and 3). PBS + 20% serum + 0.1 M sucrose. Imunocytochemistry observed the expression of Bcl-2, bax and Bcl-2/bax ratio.Results: Bcl-2 expression on oocyte in control group differed significantly with treatment group, Bcl-2 expression on cumulus in control group differed significantly with treatment 1 group. Bax expression on oocyte in control group differed significantly with treatment group. Bax expression on cumulus in control group differed significantly with treatment group. Bcl-2/Bax expression ratio on oocyte and cumulus did not differ significantly in all groupConclusion: No difference Bcl-2/Bax expression ratio on oocyte and cumulus between vitrified oocyte pre and post in vitro maturation.

scholarly journals PERBAIKAN PROSES FERMENTASI BIJI KAKAO KERING DENGAN PENAMBAHAN TETES TEBU, KHAMIR, DAN BAKTERI ASAM ASETAT

2013 ◽  
Vol 3 (1) ◽  
Author(s):  
Donny Widianto, Ajeng Dara Pramita, Dan Sri Wedhastri
Keyword(s):  
Acetic Acid ◽  
Smallholder Farmers ◽  
Acetic Acid Bacteria ◽  
Reducing Sugar ◽  
Cocoa Bean ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Fermentation Liquid ◽  
Fermentation Vessel ◽  
Before And After

Most of cocoa beans produced by smallholder farmers were non fermented which can be improved by modifiedfermentation processing. This study was aimed to inverstigate the influence of molasses, yeast Saccharomycescerevisiae, and Acetobacter aceti addition on dried cocoa beans fermentation process.Fresh cocoa beans were dried in a glasshouse and its reducing sugar was analyzed before and after drying. Asmall plastic bucket (20 cm diameter and 30 cm height) with aeration holes was used as fermentation vessel. Driedcocoa beans were soaked in distilled water for 4 hours, inoculated with yeast and acetic acid bacteria cultures, andmolasses were added at two different concentration, i.e, 1 and 1.5 times of reducing sugar lost during drying.Reducing sugar, ethanol, titrated acid, population of yeast, and acetic acid bacteria were monitored duringfermentation. After fermentation the beans were sun dried and its pH and degree of fermentation were determinedto assess the bean quality.The results showed that the addition of molasses mostly at the level of 1.5, S. cerevisiae, and A. aceti increasereducing sugar, ethanol, titrated acid, yeast and acetic acid bacteria of fermentation liquid (pulp). The highestpercentage of fermented beans (68.4 %) was achieved by addition of S. cerevisiae, A. aceti, and molasses atthe level 1.5. It is likely that the addition of S. cerevisiae, A. aceti, and molasses could improve fermentationprocessing of dried cocoa bean.

scholarly journals Impact of Grain Sorghum Polyphenols on Microbiota of Normal Weight and Overweight/Obese Subjects during In Vitro Fecal Fermentation

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 217 ◽  
Author(s):  
Danielle Ashley ◽  
Daya Marasini ◽  
Cindi Brownmiller ◽  
Jung Lee ◽  
Franck Carbonero ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Batch Fermentation ◽  
Short Chain Fatty Acids ◽  
Negative Control ◽  
Normal Weight ◽  
Weight Class ◽  
Gut Health ◽  
Sorghum Bran ◽  
Before And After

The human gut microbiota is considered as a crucial mediator between diet and gut homeostasis and body weight. The unique polyphenolic profile of sorghum bran may promote gastrointestinal health by modulating the microbiota. This study evaluated gut microbiota and modulation of short-chain fatty acids (SCFA) by sorghum bran polyphenols in in vitro batch fermentation derived from normal weight (NW, n = 11) and overweight/obese (OO, n = 11) subjects’ fecal samples. Six separate treatments were applied on each batch fermentation: negative control (NC), fructooligosaccharides (FOS), black sorghum bran extract (BSE), sumac sorghum bran extract (SSE), FOS + BSE, or FOS + SSE; and samples were collected before and after 24 h. No significant differences in total and individual SCFA production were observed between NW and OO subjects. Differential responses to treatment according to weight class were observed in both phyla and genera. Sorghum bran polyphenols worked with FOS to enhance Bifidobacterium and Lactobacillus, and independently stimulated Roseburia and Prevotella (p < 0.05). Our results indicate that sorghum bran polyphenols have differential effects on gut health and may positively impact gut ecology, with responses varying depending on weight class.

scholarly journals Utilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Kathryn Racine ◽  
Brian Wiersema ◽  
Andrew Lee ◽  
Laura Griffin ◽  
Lauren Essenmacher ◽  
...  
Keyword(s):  
Degree Of Polymerization ◽  
Control Treatment ◽  
Cocoa Bean ◽  
Cocoa Beans ◽  
Cocoa Powder ◽  
Funding Sources ◽  
Food Research ◽  
The Impact

Abstract Objectives Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols that undergo processing steps, to enhance sensory characteristics. Although it is widely accepted that preservation of native cocoa flavanols is critical for retaining bioactivity, it is possible that reactions occurring throughout cocoa processing may generate compounds with novel activities, potentially preserving or enhancing bioactivity. Our objective was to evaluate the impact of fermentation and roasting on levels of flavanols and bioactivity of cocoa. Methods Combinations of fermentation and roasting parameters were employed via a controlled laboratory fermentation model system and roasting operation. Cocoa powders were produced from unfermented cocoa beans using different treatments representing extremes of fermentation and roasting. Cocoa beans were fermented in a simulated pulp media for 168 h. Fermentation and roasting temperatures varied depending on treatment group. Further processing (winnowing, grinding, pressing) produced cocoa powders for each treatment. Extracts were made from the final beans and powders. Total polyphenols were quantified by the Folin-Ciocalteu assay. HILIC UPLC-MS/MS was employed to analyze flavanols based on their degree of polymerization (DP). Results Fermentation and roasting contributed to losses of native flavanols. Total polyphenol levels and individual flavanols (DP 1–10) were approximately 27–90% lower in hot fermented/hot roasted cocoa powder and approximately 11–54% lower in cool fermented/cool roasted cocoa powder when compared to the unfermented/unroasted (control) treatment. Hot roasting had the most significant impact on flavanol degradation. There was also a direct relationship between increasing flavanol concentration in cocoa powder and DP. Conclusions Compared to fermentation, roasting demonstrated a more significant impact on flavanol degradation and composition among cocoa bean treatments. Further research in vitro and in vivo is being performed currently to determine whether these process-induced flavanol losses correlate with reduced anti-obesity and anti-inflammatory activities. Funding Sources This work was supported by the Agriculture and Food Research Initiative (AFRI) of the US Department of Agriculture.

scholarly journals Effectiveness of Cocoa (Theobroma Cacao L.) Seed Extract on the Growth of in Vitro Malassezia Furfur

2020 ◽  
Author(s):  
Fajar Daniswara Montana ◽  
◽  
Yuni Setyaningsih ◽  
Fajriati Zulfa ◽  
◽  
...  
Keyword(s):  
Statistical Tests ◽  
Fungal Growth ◽  
Negative Control ◽  
Pityriasis Versicolor ◽  
Diffusion Method ◽  
Cocoa Bean ◽  
Malassezia Furfur ◽  
Concentration Variance ◽  
Anti Fungal

ABSTRACT Background: Pityriasis versicolor or Tinea versicolor is a skin disease caused by the Malassezia furfur which is often found in Indonesia. People can use anti-fungal drugs to treat this disease. However, long-term use of anti-fungal drugs is relatively more expensive and can have side effects for its users. Cocoa bean husk contains flavonoids, saponins, and alkaloids which have anti-fungal effects. This study aimed to determine the antifungal effectiveness of the cocoa bean husk extract on the growth of M. furfur. Subjects and Methods: This was an experimental study using cocoa bean husk extract with a concentration variance of 25%, 50%, 75%, 100%, with a positive control for ketoconazole 2% and a negative control using distilled water. The test was carried out by the well diffusion method using Sabouraud Dextrose Agar media. The inhibition of fungal growth was calculated by looking at the clear zone formed after 48 hours. Data were analyzed using Kruskal-Wallis and Post hoc Mann Whitney statistical tests. Results: The mean diameter of the inhibition zone at a concentration of 25%, 50%, 75% and 100% was 3.42 mm, 4.07 mm, 4.9 mm, and 7.3 mm, respectively, and it was statistically significant (p = 0.001). Conclusion: Cocoa bean husk extract has weak anti-fungal effectiveness at concentrations of 25%, 50%, and 75%, while at 100% it has moderate effectiveness. Keywords: antifungal, Pityriasis versicolor, cocoa bean shell, well diffusion, Malassezia furfur Correspondence: Yuni Setyaningsih. Department of Parasitology, Faculty of Medicine, Universitas Pembangunan Nasional “Veteran” Jakarta. DOI: https://doi.org/10.26911/the7thicph.05.01

DISCOLORATION OF TOOTH ENAMEL DUE TO BETEL LEAF EXTRACT (Piper betle Linn)

2018 ◽  
Vol 21 (01) ◽  
pp. 10-14
Author(s):  
Dewi Nurul Mustaqimah ◽  
Harliansyah ◽  
Muthia Hannisa
Keyword(s):  
Tooth Enamel ◽  
Good Condition ◽  
In Vitro Study ◽  
Negative Control ◽  
Piper Betle ◽  
Tooth Decay ◽  
Oral Diseases ◽  
Betel Leaf ◽  
Mouth Wash

The tooth enamel colour play an important role in esthetics. The discoloured teeth could be due to the using of boild Piper betle extract as a mouth wash. Up to now many people in Indonesia using the boiling Piper betle extract to manage oral diseases and to prevent tooth decay. The aim of this in vitro study are to know the effective concentration and application time of this agent to change the enamel colour. Fresh Piper betle leaves were processed to get 4 differents concentration (50, 33, 25, and 5%). Aquabidest was used as negative control. Every concentration was studyed using 2 maxillae premolar teeth in 24, 48, and 72 hours application times. 30 good condition teeth were used in this research.    The results showed that every concentration gaves discoloured changes. The optimal concentration and duration are 25% and 48 hours. It is concluded that using of this gargling agent must be intermittent. It can be suggested to use this agent only once or twice daily, each for 2 until 3 minutes gargling.

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