Salivary Proteins Interact with Dietary Constituents to Modulate Tooth Staining

Proctor, Gordon; Pramanik, Rashida; Carpenter, Guy; Rees, Gareth D.

doi:10.1177/154405910508400113

Cited by 50 publications

(45 citation statements)

References 18 publications

(23 reference statements)

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“…Statistically signifi cant diff erence was only found for red wine intake. Patients with tooth discolorations consumed less red wine than patients without discolorations, which is contrary to the previously mentioned studies reporting that highly pigmented beverages such as black tea and red wine cause extrinsic tooth discoloration [23][24][25] . Our fi ndings might be explained by the fact that wine stays in the oral cavity shorter than vegetables and therefore there is less opportunity for pigment formation 10 .…”

Section: Discussioncontrasting

confidence: 54%

Risk Factors Associated with Black Tooth Stain

Prskalo

Sever

Alerić

et al. 2017

acc

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SUMMARY -Th e aim of the study was to show whether there is any infl uence of food, drink or drug intake on the formation of tooth discoloration. A total of 500 patients aged 15-25 years were examined to take part in the study. Of these, 60 patients were selected and divided into two groups of 30 patients each. Group 1 included patients with black pigmentation on vestibular/oral tooth surfaces. Group 2 included patients without discoloration (control). Data were recorded in a questionnaire. Atomic absorption spectrometry was used to determine elements in discoloration samples. Th e Caries Risk Test (CRT) buff er was used to assess buff er capacity of saliva, while CRT bacteria were used to determine the presence of Streptococcus mutans and Lactobacillus spp. Statistically signifi cant betweengroup diff erences were found for the intake of collard greens and beets (p<0.05), but not for other vegetables. As for drink consumption, patients with pigmentation reported less wine intake (p<0.05) than those without pigmentation. Th ere was no diff erence according to drug intake between patients with and without pigmentation. Patients with pigmentation were older, smoked and had lower saliva pH with lower presence of Streptococcus mutans than those without pigmentation (p<0.05). In tooth discoloration samples, there were traces of calcium, magnesium, iron, copper and zinc. Th e appearance of tooth discoloration is infl uenced by many factors, among which diet and saliva seem to be very important. Our study showed that patients with black pigmentation used to take more beets, while patients without pigmentation were taking more collard greens and red wine.

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Section: Discussioncontrasting

confidence: 54%

Risk Factors Associated with Black Tooth Stain

Prskalo

Sever

Alerić

et al. 2017

acc

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“…13 The role of polyphenols as a causative agent in dental staining has also been implicated. 29 Polyphenols are mostly derivatives and/or isomers of flavonoids and tannins including catechins and anthocyanidin that occur in plants. 30 The literature has shown that pigment compounds responsible for the colour of the spices contain polyphenolic structures.…”

Section: Discussionmentioning

confidence: 99%

A laboratory investigation of colour changes in two contemporary resin composites on exposure to spices

Yew

Berekally²,

Richards

2013

Aust Dent J

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Background: The aim of this study was to evaluate colour stability upon exposure to spices of a nano-filled and a microhybrid resin composite finished either with Sof-Lex TM discs (SLD) or against plastic strips (PS). Methods: Forty cylindrical specimens of 3 mm thickness were fabricated from Filtek Supreme XT TM (FS) and Gradia Direct X TM (GD). The top surface of each specimen was polished with SLD while the bottom surface was finished against PS. All samples were immersed in staining solutions (0.1% weight turmeric, paprika and tamarind) and distilled water at 37°C. Colour after 0, 24, 72 and 168 hours of immersion was recorded with a reflection spectrophotometer using CIE L*a*b* parameters and the results were statistically analysed with repeated measures of ANOVA and Bonferroni post hoc tests. Results: Among all the staining solutions tested, the highest colour deviation was obtained in the turmeric group. FS finished against PS showed significantly more colour changes compared to specimens polished with SLD, while GD finished against PS were found to be more resistant to colour changes. Conclusions: Within the limitations of this study all the spices tested have the potential to stain resin composites with turmeric causing the most significant discolouration. Micro-hybrid and nano-filled resin composites appeared to respond differently to staining by spices when either finished with PS or polished with SLD.

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“…black tea and red wine), interact with cationic salivary pellicles which cause thickened layers of stained material to form on the tooth surface. [7][8][9] Others have shown that physical and chemical forces such as electrostatic van der Waals forces, hydrophobic interactions, and hydrogen forces j o u r n a l o f d e n t i s t r y 3 8 s ( 2 0 1 0 ) e 1 0 6 -e 1 0 9 allow chromogens to approach and adhere to the tooth surface. 4,5 Investigators have also shown that biofilm, food debris and metallic compounds influence the formation of extrinsic tooth discoloration.…”

Section: Introductionmentioning

confidence: 98%