The effect of fermented milk on the deciduous enamel in the presence and absence of fluoride: in vitro study

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorSchool of Dentistry, Federal University of Alagoas (FOUFAL)-
Autor(es): dc.creatorPimentel Lopes De Oliveira, G. J.-
Autor(es): dc.creatorBomfim Da Silva, M. A.-
Autor(es): dc.creatorChaves De Souza, J. A.-
Autor(es): dc.creatorSantos Alves Pereira, M.-
Autor(es): dc.creatorMendonça Cavalcante, A.-
Autor(es): dc.creatorLimeira Dos Reis, J. I.-
Autor(es): dc.creatorDe Melo Santos, L.-
Data de aceite: dc.date.accessioned2025-08-21T19:17:36Z-
Data de disponibilização: dc.date.available2025-08-21T19:17:36Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2013-01-01-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/227413-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/227413-
Descrição: dc.descriptionAim. This study assessed the effect of fermented milk on the enamel of primary teeth in the presence and absence of fluoride. Methods. Sixty enamel blocks (4×4 mm) underwent surface microhardness analysis (Knoop). The blocks were randomly distributed into 5 groups of 12 samples in each group according to the following treatments: Group 1) pH cycling and fermented milk (control); Group 2) pH cycling and dentifrice; Group 3) pH cycling and fermented milk and dentifrices; Group 4) varnish and pH cycling and fermented milk; Group 5) varnish and pH cycling and fermented milk and dentifrice. After the treatments, new microhardness determination was carried out and the surface microhardness change ratio was calculated (%SMH). The data were submitted to the Shapiro-Wilk normality test, ANOVA test, Tukey's test and paired t-test (P<0.05). Results. It was observed that after treatment, all groups showed statistically significant reduction (P<0.05) for initial surface microhardness. Group 1 showed the lowest microhardness (73.01+9.68 KNH) compared to groups 2, 3 and 4. Group 5 (172.5±45.85>KNH) showed a greater surface microhardness than Group 4 (122.0±22.33 KNH). Conclusion. It was concluded that the fermented milk adversely altered the microhardness of the samples and that fluorine contributes to a smaller reduction in the microhardness change ratio (SMH%). The combined solution of toothpaste with fluoride varnish provided a lower surface microhardness reduction of the samples.-
Descrição: dc.descriptionUNESP, Department of Periodontology, School of Dentistry, Rua Humaitá 1680, 14801-903 Araraquara, SP-
Descrição: dc.descriptionDental Materials School of Dentistry of Piracicaba (FOP-Unicamp)-
Descrição: dc.descriptionSchool of Dentistry, Federal University of Alagoas (FOUFAL)-
Descrição: dc.descriptionUNESP, Department of Periodontology, School of Dentistry, Rua Humaitá 1680, 14801-903 Araraquara, SP-
Formato: dc.format289-294-
Idioma: dc.languageen-
Relação: dc.relationMinerva Stomatologica-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCultured milk products-
Palavras-chave: dc.subjectDental enamel solubility-
Palavras-chave: dc.subjectFluor-
Título: dc.titleThe effect of fermented milk on the deciduous enamel in the presence and absence of fluoride: in vitro study-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.