In vitro remineralization effects of grape seed extract on artificial root caries.
In vitro remineralization effects of grape seed extract on artificial root caries.
复制标题
DOI:
10.1016/j.jdent.2008.07.011
复制
发表时间:
2008-11
影响因子:
4.4
通讯作者:
Wu, Christine D.
中科院分区:
文献类型:
--
作者:
Xie, Qian;Bedran-Russo, Ana Karina;Wu, Christine D.
Grape seed extract (GSE) contains Proanthocyanidin (PA), which has been reported to strengthen collagen-based tissues by increasing collagen cross-links. We used an in vitro pH-cycling model to evaluate the effect of GSE on the remineralization of artificial root caries. Sound human teeth fragments obtained from the cervical portion of the root were stored in a demineralization solution for 96 hr at 37°C to induce artificial root caries lesions. The fragments were then divided into three treatment groups including: 6.5% GSE, 1,000 ppm fluoride (NaF), and a control (no treatment). The demineralized samples were pH-cycled through treatment solutions, acidic buffer and neutral buffer for 8 days at 6 cycles per day. The samples were subsequently evaluated using a microhardness tester; polarized light microscopy (PLM) and confocal laser scanning microscopy (CLSM). Data were analyzed using ANOVA and Fisher’s tests (p<0.05). GSE and fluoride significantly increased the microhardness of the lesions (p<0.05) when compared to a control group. PLM data revealed a significantly thicker mineral precipitation band on the surface layer of the GSE treated lesions when compared to the other groups (p>0.05), which was confirmed by CLSM. We concluded that grape seed extract positively affects the demineralization and/or remineralization processes of artificial root caries lesions, most likely through a different mechanism than that of Fluoride. Grape seed extract may be a promising natural agent for non-invasive root caries therapy.
登录
查看更多内容
影响因子:
3
作者:
Ooshima, T;Osaka, Y;Matsumoto, M
通讯作者:
Matsumoto, M
影响因子:
2.4
作者:
Nostro, A;Cannatelli, MA;Alonzo, V
通讯作者:
Alonzo, V
影响因子:
4.1
作者:
PIERPOINT, WS
通讯作者:
PIERPOINT, WS
影响因子:
5.4
作者:
KOSASI, S;THART, LA;LABADIE, RP
通讯作者:
LABADIE, RP
影响因子:
7.6
作者:
Miguez, PA;Pereira, PNR;Yamauchi, M
通讯作者:
Yamauchi, M