Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
Texto Completo: | http://repositorio.ufes.br/handle/10/10816 |
Resumo: | Chlorhexidine (CHX) is an antiseptic widely used for the chemical control of bacterial plaque and as antimicrobial agent during the postoperative period of oral surgeries; its long-term use may induce adverse effects such as tooth staining, oral mucosa irritation and taste alterations. Objective: to evaluate the plaque index (PI), tooth color change (ΔE), microbiological effect and patients’ perception regarding the use of 0.12% CHX with Anti Discoloration System after third molar extractions. Methods: this prospective cross-over study involved 22 participants that used 0.12% CHX mouthwashes with and without ADS for 15 days each, with an interval of at least 15 days. Silness and Löe PI was recorded on central incisors and first molars; the color of central incisors was measured with a spectrophotometer and ΔE was calculated by using the formula ΔE=[(ΔL*)2+(Δa*)2+(Δb*)2 ] 0,5; the Streptococcus sp in saliva were quantified through Colony Forming Units (CFU); the patient's perception was obtained with the Visual Analogue Scale (VAS) for the following parameters: 1) taste of the product, 2) alteration in food taste, 3) changes in salt perception, 4) irritation of the oral mucosa. Results: a reduction of IP was observed for both groups, with no significant difference between incisors and canines (p>.05); however, molars presented higher IP for the CHX with ADS group (p=.011). ΔE for CHX with and without ADS groups were 2.95 and 3.85, respectively. A significant decrease in CFU/mL was found for both groups, albeit lower for CHX with ADS (p=.001). In the CHX with ADS group, alterations in food taste, changes in salt perception and irritation of the oral mucosa were significantly lower than CHX group (p<.05). Conclusion: both solutions were efficient in bacterial plaque control; ΔE was clinically unsatisfactory for CHX group and acceptable for CHX with ADS; the use of CHX without ADS resulted in significant reduction of CFU/mL; and participants reported less alteration in food taste, salt perception and irritation of the oral mucosa when CHX with ADS was used. |
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Castro, Martha Chiabai Cupertino deSilva, Daniela NascimentoMilleri, Daniela PertelCançado, Renata PittellaGuimarães, Jackeline Coutinho2019-03-11T12:48:25Z2019-03-112019-03-11T12:48:25Z2018-12-04Chlorhexidine (CHX) is an antiseptic widely used for the chemical control of bacterial plaque and as antimicrobial agent during the postoperative period of oral surgeries; its long-term use may induce adverse effects such as tooth staining, oral mucosa irritation and taste alterations. Objective: to evaluate the plaque index (PI), tooth color change (ΔE), microbiological effect and patients’ perception regarding the use of 0.12% CHX with Anti Discoloration System after third molar extractions. Methods: this prospective cross-over study involved 22 participants that used 0.12% CHX mouthwashes with and without ADS for 15 days each, with an interval of at least 15 days. Silness and Löe PI was recorded on central incisors and first molars; the color of central incisors was measured with a spectrophotometer and ΔE was calculated by using the formula ΔE=[(ΔL*)2+(Δa*)2+(Δb*)2 ] 0,5; the Streptococcus sp in saliva were quantified through Colony Forming Units (CFU); the patient's perception was obtained with the Visual Analogue Scale (VAS) for the following parameters: 1) taste of the product, 2) alteration in food taste, 3) changes in salt perception, 4) irritation of the oral mucosa. Results: a reduction of IP was observed for both groups, with no significant difference between incisors and canines (p>.05); however, molars presented higher IP for the CHX with ADS group (p=.011). ΔE for CHX with and without ADS groups were 2.95 and 3.85, respectively. A significant decrease in CFU/mL was found for both groups, albeit lower for CHX with ADS (p=.001). In the CHX with ADS group, alterations in food taste, changes in salt perception and irritation of the oral mucosa were significantly lower than CHX group (p<.05). Conclusion: both solutions were efficient in bacterial plaque control; ΔE was clinically unsatisfactory for CHX group and acceptable for CHX with ADS; the use of CHX without ADS resulted in significant reduction of CFU/mL; and participants reported less alteration in food taste, salt perception and irritation of the oral mucosa when CHX with ADS was used.A Clorexidina (CHX) é um antisséptico amplamente empregado no controle químico da placa bacteriana e como agente antimicrobiano no pós-operatório de cirurgias bucais. Seu uso a longo prazo pode apresentar efeitos adversos como pigmentação de dentes, irritação na mucosa e alterações gustativas. Objetivo: avaliar o Índice de Placa (IP), alteração de cor (ΔE) dos dentes, efeito microbiológico e percepção dos pacientes após uso da CHX 0,12% com um sistema antidescoloração (ADS), após exodontia de terceiros molares. Metodologia: trata-se de um estudo clínico prospectivo cruzado em 22 pacientes que fizeram o uso dos antissépticos CHX 0,12% convencional e CHX 0,12% com ADS por 15 dias cada, com um intervalo de no mínimo 15 dias entre as substâncias. O IP de Silness e Löe foi obtido no incisivos centrais e primeiros molares; a cor dos incisivos centrais registrada por espectrofotômetro e a alteração da cor calculada pela equação ΔE= [(ΔL*)2 + (Δ a*)2 + (Δ b*)2]0,5; os Streptococcus sp da saliva foram quantificados por meio das Unidades Formadoras de Colônia (UFC); a percepção do paciente foi registrada utilizando a escala visual analógiva (EVA), quanto aos seguintes itens: 1) Gosto do produto, 2) Alteração no sabor dos alimentos, 3) Alterações na percepção do sal, 4) Irritação da mucosa bucal. Resultados: Em ambos os grupos houve redução do IP, sem diferença estatística para incisivos e caninos (p>0,05); entretanto os molares tiveram o IP maior no grupo CHX com ADS (p=0,011). O grupo CHX apresentou ΔE=3,85 e CHX com ADS, ΔE=2,95. Ocorreu redução significativa das UFC/mL em ambos os grupos, porém menor para a CHX com ADS (p=0,001). Houve menor percepção de alterações no sabor dos alimentos e na percepção do sal e menos irritação da mucosa bucal no grupo CHX com ADS, sendo a diferença significativa (p<0,05). Conclusão: ambas as soluções se mostraram eficientes no controle da placa bacteriana; o ΔE foi clinicamente indesejável para a CHX e aceitável para CHX com ADS; a CHX obteve redução significativamente maior de UFC/mL; e os pacientes constataram menor alteração no sabor dos alimentos e do sal e menos irritação da mucosa bucal quando utilizaram a CHX com ADS.Texthttp://repositorio.ufes.br/handle/10/10816porUniversidade Federal do Espírito SantoMestrado em Clinica OdontológicaPrograma de Pós-Graduação em Clínica OdontológicaUFESBRCentro de Ciências da SaúdeChlorhexidineDental plaqueOral antisepticsColorClorexidinaPlaca dentáriaAntissépticos bucaisColoraçãoOdontologia616.314Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molaresinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)instname:Universidade Federal do Espírito Santo (UFES)instacron:UFESORIGINALtese_12731_Dissertação Dani Pertel para defesa.pdfapplication/pdf926251http://repositorio.ufes.br/bitstreams/185ae9aa-d57d-414f-a34d-aa79a6e9470f/download90280f519c9eceaecffb9d9a15a0af18MD5110/108162024-06-27 11:00:14.777oai:repositorio.ufes.br:10/10816http://repositorio.ufes.brRepositório InstitucionalPUBhttp://repositorio.ufes.br/oai/requestopendoar:21082024-06-27T11:00:14Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) - Universidade Federal do Espírito Santo (UFES)false |
dc.title.none.fl_str_mv |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
title |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
spellingShingle |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares Milleri, Daniela Pertel Chlorhexidine Dental plaque Oral antiseptics Color Clorexidina Placa dentária Antissépticos bucais Coloração Odontologia 616.314 |
title_short |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
title_full |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
title_fullStr |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
title_full_unstemmed |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
title_sort |
Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares |
author |
Milleri, Daniela Pertel |
author_facet |
Milleri, Daniela Pertel |
author_role |
author |
dc.contributor.advisor-co1.fl_str_mv |
Castro, Martha Chiabai Cupertino de |
dc.contributor.advisor1.fl_str_mv |
Silva, Daniela Nascimento |
dc.contributor.author.fl_str_mv |
Milleri, Daniela Pertel |
dc.contributor.referee1.fl_str_mv |
Cançado, Renata Pittella |
dc.contributor.referee2.fl_str_mv |
Guimarães, Jackeline Coutinho |
contributor_str_mv |
Castro, Martha Chiabai Cupertino de Silva, Daniela Nascimento Cançado, Renata Pittella Guimarães, Jackeline Coutinho |
dc.subject.eng.fl_str_mv |
Chlorhexidine Dental plaque Oral antiseptics Color |
topic |
Chlorhexidine Dental plaque Oral antiseptics Color Clorexidina Placa dentária Antissépticos bucais Coloração Odontologia 616.314 |
dc.subject.por.fl_str_mv |
Clorexidina Placa dentária Antissépticos bucais Coloração |
dc.subject.cnpq.fl_str_mv |
Odontologia |
dc.subject.udc.none.fl_str_mv |
616.314 |
description |
Chlorhexidine (CHX) is an antiseptic widely used for the chemical control of bacterial plaque and as antimicrobial agent during the postoperative period of oral surgeries; its long-term use may induce adverse effects such as tooth staining, oral mucosa irritation and taste alterations. Objective: to evaluate the plaque index (PI), tooth color change (ΔE), microbiological effect and patients’ perception regarding the use of 0.12% CHX with Anti Discoloration System after third molar extractions. Methods: this prospective cross-over study involved 22 participants that used 0.12% CHX mouthwashes with and without ADS for 15 days each, with an interval of at least 15 days. Silness and Löe PI was recorded on central incisors and first molars; the color of central incisors was measured with a spectrophotometer and ΔE was calculated by using the formula ΔE=[(ΔL*)2+(Δa*)2+(Δb*)2 ] 0,5; the Streptococcus sp in saliva were quantified through Colony Forming Units (CFU); the patient's perception was obtained with the Visual Analogue Scale (VAS) for the following parameters: 1) taste of the product, 2) alteration in food taste, 3) changes in salt perception, 4) irritation of the oral mucosa. Results: a reduction of IP was observed for both groups, with no significant difference between incisors and canines (p>.05); however, molars presented higher IP for the CHX with ADS group (p=.011). ΔE for CHX with and without ADS groups were 2.95 and 3.85, respectively. A significant decrease in CFU/mL was found for both groups, albeit lower for CHX with ADS (p=.001). In the CHX with ADS group, alterations in food taste, changes in salt perception and irritation of the oral mucosa were significantly lower than CHX group (p<.05). Conclusion: both solutions were efficient in bacterial plaque control; ΔE was clinically unsatisfactory for CHX group and acceptable for CHX with ADS; the use of CHX without ADS resulted in significant reduction of CFU/mL; and participants reported less alteration in food taste, salt perception and irritation of the oral mucosa when CHX with ADS was used. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-12-04 |
dc.date.accessioned.fl_str_mv |
2019-03-11T12:48:25Z |
dc.date.available.fl_str_mv |
2019-03-11 2019-03-11T12:48:25Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
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http://repositorio.ufes.br/handle/10/10816 |
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http://repositorio.ufes.br/handle/10/10816 |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Text |
dc.publisher.none.fl_str_mv |
Universidade Federal do Espírito Santo Mestrado em Clinica Odontológica |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Clínica Odontológica |
dc.publisher.initials.fl_str_mv |
UFES |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Centro de Ciências da Saúde |
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Universidade Federal do Espírito Santo Mestrado em Clinica Odontológica |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) instname:Universidade Federal do Espírito Santo (UFES) instacron:UFES |
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Repositório Institucional da Universidade Federal do Espírito Santo (riUfes) |
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