IADR Abstract Archives
Effect of Daily Consumption of Probiotic Fermented Milks on Hardness of Composite Resin
Objectives: The aim of this study was to evaluate the effect of probiotic fermented milks on microhardness of methacrylate-based resins and silorane based composite resin.
Methods: Measurements of Knoop hardness of Filtek Z350XT (Z3); Evolu-X (EV), Charisma (CH) and Filtek P90 Silorane (P90) resins were recorded after cycling, for 15 days, in 20 mL of artificial saliva, ethanol and probiotics fermented milks (Yakult® Traditional, Actimel®, Chamyto® & Ninho® Soleil Fermented Milk). Between cycles, the resin disks were kept in artificial saliva at 37o C + 1o C. The pH values of the solutions and titratable acidity with Na(OH) to reach pH 5.5 and 7.0 were recorded. Data were analyzed using ANOVA and Tukey's test (α=0,05).
Results: All methacrylate-based resins exhibited significant reduction in microhardness when exposed to Chamyto and Ninho Soleil probiotic fermented milk similar to the samples immersed in ethanol. Silorane-based resin did not undergo significant changes in microhardness values in any of the experimental solutions (p=0.139). pH values of probiotics were between 2.86 and 3.37. Chamyto and Ninho Soleil needed larger amounts of Na(OH) to achieve neutral pH.
Conclusions: The effect of probiotics pH acid on the microhardness of composites is material dependent. Chamyto and Ninho Solei caused a significant reduction in the surface hardness of the methacrylate-based resin, but no probiotics affected the microhardness of silorane-based resin.
Methods: Measurements of Knoop hardness of Filtek Z350XT (Z3); Evolu-X (EV), Charisma (CH) and Filtek P90 Silorane (P90) resins were recorded after cycling, for 15 days, in 20 mL of artificial saliva, ethanol and probiotics fermented milks (Yakult® Traditional, Actimel®, Chamyto® & Ninho® Soleil Fermented Milk). Between cycles, the resin disks were kept in artificial saliva at 37o C + 1o C. The pH values of the solutions and titratable acidity with Na(OH) to reach pH 5.5 and 7.0 were recorded. Data were analyzed using ANOVA and Tukey's test (α=0,05).
Results: All methacrylate-based resins exhibited significant reduction in microhardness when exposed to Chamyto and Ninho Soleil probiotic fermented milk similar to the samples immersed in ethanol. Silorane-based resin did not undergo significant changes in microhardness values in any of the experimental solutions (p=0.139). pH values of probiotics were between 2.86 and 3.37. Chamyto and Ninho Soleil needed larger amounts of Na(OH) to achieve neutral pH.
Conclusions: The effect of probiotics pH acid on the microhardness of composites is material dependent. Chamyto and Ninho Solei caused a significant reduction in the surface hardness of the methacrylate-based resin, but no probiotics affected the microhardness of silorane-based resin.