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In vitro dietary stain build-up on smooth and roughened teeth
F. LIPPERT, GlaxoSmithKline, Weybridge, United Kingdom, and G.R. BURNETT, GlaxoSmithKline Consumer Healthcare, Weybridge, United Kingdom | Objective: The aim of the present in vitro
study was to investigate whether differences in enamel surface roughness impact
the acquisition of dietary stain.
Methods: A previously presented stain
prevention/removal model (Gordon, 2006, PEF/IADR, abstract 0092) was employed
in the present study with minor modifications. Mounted bovine teeth (n=28) were
abraded using abrasive discs (320grit SiC) to obtain a sufficiently large and
flat surface area. Fourteen teeth were further polished (4000grit SiC) to
obtain a smooth, mirrorlike enamel surface. Roughness of these samples was
measured by non-contact profilometry using the Proscan 2000 (Scantron). The
teeth were then subject to a series of dietary staining cycles consisting of
alternating treatments with artificial saliva, chlorhexidine (Corsodyl) and tea
with brushing after 8 and 16 cycles. The colour of the teeth (L*,a*,b*) was
measured using a Hunter LabScan XE spectrophotometer at various times
throughout the experiment. A one-way ANOVA at the 95% confidence level was
employed (L* data). A multiple range test (Fisher's least significant
difference procedure) at a 95% confidence level was performed to identify
statistically homogeneous groups.
Results: Roughnesses (Ra) in µm of the samples
were (SD): roughened – 0.330 (0.091); smooth – 0.093 (0.012).
| Mean change in L* (SD) | | Number of stain cycles | | 4 | 8 (pre-brushing) | 8 (post-brushing) | 12 | 16 (pre-brushing) | 16 (post-brushing) | Roughened teeth | -5.78 (1.13) | -10.40 (1.49) | -6.76 (1.37) | -10.88 (1.53) | -16.63 (1.87) | -7.63 (1.98) | Smooth teeth | -3.89 (1.08) | -7.81 (1.58) | -4.95 (1.32) | -9.54 (1.69) | -14.90 (1.68) | -5.81 (1.70) |
There was a statistically significantly difference in stain
accumulation measured by changes in L* between roughened and smooth teeth at
all time points measured (p<0.05), with roughened teeth being more prone to dietary
stain build-up than smooth ones.
Conclusion: Under the conditions of the study,
smooth teeth acquire less stain than roughened teeth.
| Seq #205 - Hard Tissue Physical Properties 2:00 PM-3:15 PM, Friday, July 4, 2008 Metro Toronto Convention Centre Exhibit Hall D-E |
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