Stain removal effect of novel papain- and bromelain-containing gels applied to enamel

Abstract

The proposed gels containing proteolytic enzymes (bromelain or papain) of vegetal origin may hold significant clinical potential as active agents for the preparation of stain removal agents free of hydrogen/carbamide peroxide.

Efficacy of natural, peroxide‐free tooth‐bleaching agents: A systematic review, meta‐analysis, and technological prospecting

“…Papain and bromelain were tested in the same study (Munchow et al, ) as a gel stain removal and compared with carbamide peroxide. The peroxide component demonstrated greater stain removal effect; however, it is important to highlight that bromelain and papain were used in a concentration 20 times lower than the peroxide‐based agent.…”

“…Therefore, any attempt to achieve more efficient tooth bleaching with less or no deleterious effect on the enamel, pulp, and oral mucosa with no contraindications is desirable. In the literature, some natural alternatives to peroxide bleaching have been mentioned (Gimeno, Riutord, Tauler, Tur, & Pons, ; Moldovan et al, ; Munchow, Hamann, Carvajal, Pinal, & Bottino, ) as being capable of producing an oxidative reaction and having stain removal effects, without deleterious outcome (Gopinath et al, ; Munchow et al, ). Products of natural origin give us some certainty about non‐cytotoxic biological behavior, resulting in little or no harmful effect.…”

“…Some natural compounds have been listed as alternatives to the traditional peroxide bleaching agents, such as some vegetable‐derived enzymes, for example, polyphenol peroxidase, catalase, superoxide dismutase, papain, and bromelain (Gopinath et al, ; Munchow et al, ). Also mentioned are bovine milk lactoperoxidase, horseradish peroxidase, glucose oxidase, d ‐(+)‐glucose monohydrate (Gimeno et al, ) and chlorine dioxide (Ablal, Adeyemi, & Jarad, ).…”

“…One recent study (Munchow et al, ) evaluates bromelain and papain as alternatives to the traditional bleaching agents; the authors suggest that these proteases can break down the protein from the spots attached to the surface of the enamel, reducing them into smaller parts, increasing the lightness of tooth and consequently causing a bleaching effect. Another study (Soares et al, ) has shown that enzymatic activation with peroxidase improves biocompatibility and aesthetic efficiency of peroxide‐based gels.…”

Avaliação in vitro do efeito de dentifrícios branqueadores contendo blue covarine sobre o esmalte dentário bovino

“…Após a randomização, todos os corpos de prova foram mantidos imersos em solução de café solúvel (Nescafé, Nestlé, Brasil) a 37 °C, durante 7 dias, com trocas diárias, de acordo com a metodologia de Munchow 13 . Para o preparo do café, foram seguidas as instruções do fabricante.…”