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2018, vol. 57, br. 3, str. 33-40
Evaluacija hrapavosti i morfoloških promena na gleđnoj površini posle izloženosti Coca-Coli, soku od narandže i veštačkom želudačnom soku - in vitro studija
aUniverzitet u Nišu, Medicinski fakultet, Stomatološka klinika
bUniverzitet u Nišu, Medicinski fakultet, Stomatološka klinika + Univerzitet u Nišu, Medicinski fakultet
cUniverzitet u Nišu, Mašinski fakultet, Katedra Proizvodno informacione tehnologije i menadžment
dUniverzitet u Nišu, Medicinski fakultet, Institut za biomedicinska istraživanja

e-adresabarac_radomir@hotmail.com
Ključne reči: gleđna erozija; bezalkoholna pića; želudačni sok; SEM; površinska hrapavost
Sažetak
Erozija zuba je patološki gubitak tvrdih zubnih struktura izazvan spoljašnjim i unutrašnjim kiselinama, bez učešća bakterija. Ova in vitro studija imala je za cilj da proceni i uporedi morfologiju i površinsku hrapavost gleđi nakon erozivnog izazova nekih eksternih i internih kiselih supstanci kao što su Coca-Cola, sok od narandže i veštački želudačni sok. Uzorci gleđi (n = 48), dobijeni ekstrakcijom humanih trećih molara, podvrgnuti su erozivnom izazovu veštačkog želudačnog soka i komercijalno dostupnih bezalkoholnih pića (Coca-Cola i sok od narandže) uranjanjem u 50 ml kiselog rastvora u trajanju od 15 min, tri puta dnevno tokom 10 dana. Između potapanja, uzorci su držani u filtriranoj pljuvački. Primljena su dvadeset i četiri uzorka za analizu površinske morfologije korišćenjem skeningelektronskog mikroskopa i 24 za analizu Ra-parametra hrapavosti (korišćenjem stylus profilometra sa dijamantskom iglom), uključujući i 12 kontrolnih uzoraka (koji nisu podvrgnuti proceduri erozije). Rezultati površinske hrapavosti analizirani su pomoću one-way ANOVA Student-Newman-Keuls post hoc testa. Ultrastrukturna analiza površine gleđi posle potapanja u Coca-Colu i želudačni sok pokazala je tip 1 model nagrizanja sa tipičnom honeycomb strukturom. Nespecifičan morfološki model ustanovljen je nakon erozivnog izazova sokom od narandže. Profilometrijski parametar Ra je značajno povećan kod uzoraka potopljenih u želudačni sok u poređenju sa uzorcima izloženim Coca-Coli i soku od narandže, kao i u uzorcima sa Coca-Cola-erozijom u poređenju sa erozijom izazvanom sokom od narandže. Želudačni sok je pokazao veći erozivni potencijal u odnosu na Coca-Colu i sok od narandže, sa najintenzivnijim morfološkim promenama i najvećom hrapavošću na površini gleđi.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5633/amm.2018.0304
objavljen u SCIndeksu: 10.01.2019.
Creative Commons License 4.0

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