Pithon Matheus M, Ferraz Caio S, Oliveira Gabriel D Couto, Dos Santos Adrielle M
Department of Orthodontics, Southwest Bahia State University UESB, Av, Otavio Santos, 305 sala 705 Centro Odontomédico Dr, Altamirando da Costa Lima, Vitória da Conquista, Bahia, Brazil.
Prog Orthod. 2013 Aug 19;14:22. doi: 10.1186/2196-1042-14-22.
The objective of this study was to verify the hypothesis that enamel deproteinization with papain gel at concentrations of 2%, 4%, 6%, 8%, and 10% increases shear bond strength as concentration increases.
A total of 180 bovine mandibular permanent incisors were used, divided into six groups (n=30), and denominated as follows: group 1 is the control group (CG) in which brackets are bonded with resin-modified glass ionomer cement (RMGIC) according to the manufacturer's recommendations and groups 2, 3, 4, 5, and 6 have brackets bonded with RMGIC after enamel deproteinization with papain gel at concentrations of 2%, 4%, 6%, 8%, and 10%, respectively. After bonding, teeth were immersed in artificial saliva and kept at a temperature of 37°C for 24 h. Mechanical tests were then performed in a universal mechanical test machine EMIC DL 5000 (Sao Jose dos Pinhais, Brazil). Values obtained were submitted to analysis of variance and then to Tukey's test (p<0.05).
The results demonstrated that groups 5 and 6 showed the highest shear bond strength, differing statistically from the other groups (p<0.05). CG with no papain gel used showed the lowest value and in turn showed no differences for groups 2, 3, and 4. As regards adhesive remnant index, CG showed statistical differences from the others. Groups 2, 3, 4, 5, and 6, in which papain gel was used, presented no statistical differences among them (p>0.05).
It was concluded that enamel deproteinization with 8% and 10% papain gel increases shear bond strength of orthodontic brackets bonded with RMGIC.
本研究的目的是验证以下假设：使用浓度为2%、4%、6%、8%和10%的木瓜蛋白酶凝胶进行牙釉质脱蛋白处理，会随着浓度增加而提高剪切粘结强度。
总共使用了180颗牛下颌恒切牙，分为六组（n = 30），并命名如下：第1组为对照组（CG），按照制造商的建议用树脂改性玻璃离子水门汀（RMGIC）粘结托槽；第2、3、4、5和6组在用浓度分别为2%、4%、6%、8%和10%的木瓜蛋白酶凝胶进行牙釉质脱蛋白处理后，用RMGIC粘结托槽。粘结后，将牙齿浸泡在人工唾液中，并在37°C的温度下保持24小时。然后在通用机械试验机EMIC DL 5000（巴西圣若泽杜斯皮尼亚伊斯）上进行力学测试。获得的值进行方差分析，然后进行Tukey检验（p<0.05）。
结果表明，第5组和第6组显示出最高的剪切粘结强度，与其他组在统计学上有差异（p<0.05）。未使用木瓜蛋白酶凝胶的对照组显示出最低值，反过来，第2、3和4组之间没有差异。关于粘结剂残留指数，对照组与其他组有统计学差异。使用木瓜蛋白酶凝胶的第2、3、4、5和6组之间没有统计学差异（p>0.05）。
得出的结论是，使用8%和10%的木瓜蛋白酶凝胶进行牙釉质脱蛋白处理可提高用RMGIC粘结的正畸托槽的剪切粘结强度。
