Effect of Cranberry and Proanthocyanidin on Dentin Submitted to Erosion

Objectives: Considering that Proanthocyanidin and other Cranberry’s components might inhibit dentin metalloproteinases exposed to erosive agents and it can prevent dental wear, the aim of this in vitro study was to evaluate the effect of Cranberry and Proanthocyanidin gels used in different concentrations on dentin before an erosive challenge.
Methods: For this purpose, 150 bovine root dentin blocks (4x4mm) were treated by different gels and randomly divided into 10 groups: G1- 0.012% Chlorhexidine Gel (positive control), G2- Placebo gel with no active principle (negative control), G3- 0.05% Cranberry gel, G4- 1% Cranberry gel, G5- 5% Cranberry gel, G6- 10% Cranberry gel, G7- 0.05% Proanthocyanidin gel, G8- 1% Proanthocyanidin gel, G9- 5% Proanthocyanidin gel and G10- 10% Proanthocyanidin gel. The gels were applied over specimens once before the first erosive challenge for 5 minutes. After that, the blocks were subjected to 3 sequential erosive cycles (cola drink for 5 minutes and artificial saliva for 3 hours, each) per day, during 5 days. After 3 daily erosive cycles, the blocks were maintained in artificial saliva for 15 h. Profilometry was used to quantify the dentin wear (µm). Data were analyzed by ANOVA and Fisher's test (p<0.05).
Results: Results (G1: 15.6 ± 2.4^b; G2: 23.1 ± 1.4^e; G3: 15,1 ± 2.3^b; G4: 20.4 ± 1.9^cd; G5: 19.0 ± 2.1^ac; G6: 18.7 ± 1.4^a; G7: 18.2 ± 1.6^a; G8: 21.1 ± 1.2^d; G9: 19.2 ± 2.6^ac; G10: 15.2 ± 2.5^b) revealed that 0.05% Cranberry gel (G3) and 10% Proanthocyanidin gel (G10) promoted similar prevention against dentin loss when compared to 0.012% chlorexidine gel (G1), positive control. In addition, these groups showed lower dentin loss compared to all other evaluated groups (p<0.05).
Conclusions: The results of this study suggest a significant efficacy of Cranberry and Proanthocyanidin gels in preventing wear of dentin subjected to dental erosion in vitro.