In vitro effect of Vaccinium macrocarpon (cranberry) on dentin erosion

• Grant number: 14/03654-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2014
• End date: April 30, 2015
• Field of knowledge: Health Sciences - Dentistry - Social and Preventive Dentistry
• Principal Investigator: Melissa Thiemi Kato
• Grantee: Ana Gabriela Silva Iscuissati
• Host Institution: Pró-Reitoria de Pesquisa e Pós-Graduação. Universidade do Sagrado Coração (USC). Bauru , SP, Brazil

Abstract

It has been observed a reduction in the incidence of caries in developed countries, thus individuals keep their teeth longer in the mouth, which leads to a higher risk for developing other types of injuries, such as dental erosion. In dentin, erosive demineralization results in exposure of an outer layer of organic matrix demineralized, which if it preserved, can serve as a barrier against subsequent erosion challenges diffuser. The Vaccinium macrocarpon (Cranberry) in the form of fruit juice, a natural product rich in polyphenols has inhibitory effect on matrix metalloproteinases (MMPs) present on dentin and also in saliva. The MMPs are enzymes responsible for the degradation of collagen-rich components, therefore, a potential protector against erosion, challenges by preservation of collagen layer. The aim of this study will analyze the effect of Cranberry in reducing the erosive effect of dentin in vitro study. The null hypothesis tested is that pretreatment with Cranberry juice does not influence enzymatic degradation of demineralized dentin matrix. To do this, blocks of bovine dentin (4X4X2mm) will be randomized and divided into 4 groups (n = 12/group) of treatments: G1-negative control: distilled water, pH 6.0; G2-positive control: green tea extract solution based epigallo-catechin-gallate EGCg at 400 µm; G3-experimental: Cranberry juice (Cranberry juice) and subjected to the process of demineralization and remineralization (DE-RE) during 6 days. Six demineralizations will be carried out with 0.87 M citric acid for 5 min each day. After the acid challenge, will be rinsed and kept in treatment solutions described earlier for 1 min, abundantly rinsed and subjected to enzymatic challenge for 10 min, through the action of bacterial collagenase (Clostridium hystoliticum, 100 µg/mL) in a buffer containing 1 ml of 50 mM TES buffer (TESCA), pH 7.4. All blocks will then be stocked in artificial saliva overnight at 37° between the days of the experiment. At the end of the trial phase, the dentin loss will be assessed on the interface control-erosion-control by analysis of topographic graphict, by profilometer. It will be verified that the data are normally distributed and are homogeneous. After this verification, will apply the most appropriate statistical test to the results (parametric or non-parametric), considering the factors under study. The significance level adopted in all tests will be 5%. (AU)