Vinegar as an antimicrobial agent for control of Candida spp. in complete denture wearers

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversity of Taubaté-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorPinto, Telma Maria Silva-
Autor(es): dc.creatorNeves, Ana Christina Claro-
Autor(es): dc.creatorLeão, Mariella Vieira Pereira-
Autor(es): dc.creatorJorge, Antonio Olavo Cardoso-
Data de aceite: dc.date.accessioned2025-08-21T16:35:06Z-
Data de disponibilização: dc.date.available2025-08-21T16:35:06Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2008-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/S1678-77572008000600006-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/225376-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/225376-
Descrição: dc.descriptionThe use of denture is known to increase the carriage of Candida in healthy patients, and the proliferation of Candida albicans strains can be associated with denture-induced stomatitis. The aim of this study was to evaluate the use of vinegar as an antimicrobial agent for control of Candida spp. in complete upper denture wearers. Fifty-five patients were submitted to a detailed clinical interview and oral clinical examination, and were instructed to keep their dentures immersed in a 10% vinegar solution (pH less than 3) overnight for 45 days. Before and after the experimental period, saliva samples were collected for detection of Candida, counting of cfu/mL and identification of species by phenotypical tests (germ tube formation, chlamidoeonidia production, and carbohydrate fermentation and assimilation). The results were analyzed using Spearman's correlation and Student's t-test (p<0.05). Candida yeasts were present in 87.3% of saliva samples before the treatment. A significant reduction was verified in CFU/mL counts of Candida after treatment. A positive correlation between Candida and denture stomatitis was verified, since the decrease of cfu/mL counts was correlated with a reduction in cases of denture stomatitis. Although it was not able to eliminate C. albicans, the immersion of the complete denture in 10% vinegar solution, during the night, reduced the amounts (cfu/mL) of Cundida spp. in the saliva and the presence of denture stomatitis in the studied patients.-
Descrição: dc.descriptionDepartment of Dentistry University of Taubaté, Taubaté, SP-
Descrição: dc.descriptionDepartment of Microbiology and Immunology Bioscience Basic Institute University of Taubaté, Taubaté, SP-
Descrição: dc.descriptionDepartment of Microbiology and Immunology Dental School of São José dos Campos São Paulo State University, São José dos Campos, SP-
Descrição: dc.descriptionDepartment of Microbiology and Immunology Dental School of São José dos Campos São Paulo State University, São José dos Campos, SP-
Formato: dc.format385-390-
Idioma: dc.languageen-
Relação: dc.relationJournal of Applied Oral Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCundida albicuns-
Palavras-chave: dc.subjectCundidu-
Palavras-chave: dc.subjectDenture-
Palavras-chave: dc.subjectVinegar-
Título: dc.titleVinegar as an antimicrobial agent for control of Candida spp. in complete denture wearers-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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