Influência de bebidas isotônicas na remoção de smear layer de superfícies radiculares após raspagem. Estudo in vitro
Influence of isotonic drinks in removing the smear layer from root surfaces after scaling. An in vitro study
Zandim, D.L.; Gilio, C.; Rossa Jr., C.; Sampaio, J.E.C.
Rev. odontol. UNESP, vol.37, n3, p.267-273, 2008
Resumo
A dieta do paciente tem sido considerada um dos principais fatores etiológicos associados ao aparecimento e à persistência da hipersensibilidade dentinária cervical. A ingestão freqüente de bebidas ácidas pode provocar perda de estrutura dental ou remover smear layer da superfície radicular expondo os túbulos dentinários. Assim, o objetivo deste trabalho foi avaliar in vitro o grau de remoção de smear layer radicular e de exposição dos túbulos dentinários por diferentes tipos de bebida isotônica. Dentes humanos extraídos foram submetidos à raspagem e ao alisamento radicular para formação de smear layer. Amostras de dentina com 3 mm2 foram obtidas e divididas aleatoriamente entre os grupos controle (água destilada) e os formados por nove tipos de isotônicos (morango + maracujá, frutas mistas, uva, frutas tropicais, limão, maracujá, laranja, frutas cítricas, tangerina). Cada grupo incluiu duas formas de aplicação: tópica e fricção. Após o preparo para observação em MEV, as fotomicrografias foram avaliadas por um examinador cego e calibrado, utilizando um índice de remoção de smear layer. O teste Kruskal-Wallis demonstrou que, em ambas as formas de aplicação, não houve uma influência significativa das substâncias testadas sobre a quantidade de smear layer presente na superfície dentinária. Pelo teste de Mann-Whitney, constatou-se que não houve diferença significante entre as formas de aplicação dentro de cada grupo. Concluiu-se que as bebidas isotônicas não promoveram remoção significativa da smear layer presente na superfície radicular, independente da forma de aplicação.
Palavras-chave
Sensibilidade da dentina, dieta, ácidos, camada de esfregaço
Abstract
Patient’s diet has been considered one of the most important etiological factors associated with the occurrence and persistence of cervical dentin hypersensitivity. The frequent consumption of acid drinks can promote the loss of dental structure or smear layer removal from root surfaces exposing dentinal tubules. The aim of this in vitro study was to evaluate the degree of smear layer removal and exposure of dentinal tubules by different types of isotonic drinks. Extracted humans teeth were submitted to manual scaling in order to remove the cementum as well as to develop smear layer. Three mm2 dentin samples were obtained and distributed into the control group (distilled water) and nine types of isotonic drinks (strawberry + passion fruit, mixed fruits, grape, tropical fruits, lemon, passion fruit, orange, citric fruits, tangerine). Each group included two methods of application: topical and friction. After routine preparation for SEM, photomicrographs were assessed by a calibrated and blind examiner using an index of smear layer removal. The Kruskal-Wallis test demonstrated that in both methods of application there was not a significant influence of the substances on smear layer present on dentin surface. Nevertheless, Mann-Whitney test indicated that removal of smear layer did not vary with the method of application (topical x friction) for any tested substances. It was concluded that isotonic drinks did not promote significant removal of smear layer from root surfaces regardless of the type of application.
Keywords
Dentin sensitivity, diet, acids, smear layer
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