Dentin bond strengths of four adhesion strategies after thermal fatigue and 6-month water storage.
Dentin bond strengths of four adhesion strategies after thermal fatigue and 6-month water storage.
复制标题
热疲劳和 6 个月水储存后四种粘合策略的牙本质粘合强度。
DOI:
10.1111/j.1708-8240.2012.00531.x
复制
发表时间:
2012
期刊:
影响因子:
--
通讯作者:
Rita Regalheiro
中科院分区:
文献类型:
--
作者:
Ana Sezinando;J. Perdigão;Rita Regalheiro
STATEMENT OF PROBLEM
The stability of current dental adhesives after artificial aging may depend on the adhesion strategy.
PURPOSE
To evaluate the effect of thermal fatigue and water storage on the dentin microtensile bond strengths (µTBS) of four adhesion strategies.
MATERIALS AND METHODS
Forty-eight human molars were assigned to four dentin adhesives: FL--OptiBond FL (Kerr Corporation, Orange, CA, USA); SOLO--OptiBond SOLO Plus (Kerr Corporation); XTR--OptiBond XTR (Kerr Corporation); and AIO--OptiBond All-in-One (Kerr Corporation). Teeth were restored with a hybrid composite, and sectioned to obtained bonded beams. For each adhesive, one-third of the central and peripheral beams were assigned to one of three aging conditions: (1) kept in distilled water for 24 hours (24 h); (2) thermocycled (TC) for 20,000 cycles; and (3) stored in distilled water for 6 months (6M). Beams were tested in tension mode. Statistical analysis (p < 0.05) was computed using Analysis of Variance and Fisher's Least Significant Difference post hoc test.
RESULTS
The highest mean µTBS for 24 h, TC, and 6M were obtained with XTR, but only the 6M mean µTBS were significantly higher than those of the other three adhesives. For FL, mean µTBS decreased significantly from 24 h to TC. For SOLO, mean µTBS remained stable over the three aging conditions. Mean µTBS for AIO decreased significantly from 24 h to 6M.
CONCLUSION
The self-etch adhesives XTR and AIO performed similarly or better than the etch-and-rinse adhesives FL and SOLO for all three testing conditions. Their aging stability seems to be material-dependent.
影响因子:
5
作者:
SANO, H;SHONO, T;PASHLEY, DH
通讯作者:
PASHLEY, DH
影响因子:
1.9
作者:
Nishitani, Y;Yoshiyama, M;Pashley, DH
通讯作者:
Pashley, DH
影响因子:
5
作者:
Pashley, DH;Tay, FR
通讯作者:
Tay, FR