website: 86th General Session & Exhibition of the IADR

ABSTRACT: 2075  

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.

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