Department for Oral and Cranio-Maxillo and Facial Plastic Surgery, University of Cologne, Kerpener Straße 62, 50937, Cologne, Germany.
Department for Oral and Maxillofacial Plastic Surgery, University of Düsseldorf, Moorenstraße 5, 40225, Düsseldorf, Germany.
Clin Oral Investig. 2019 Nov;23(11):4029-4041. doi: 10.1007/s00784-019-02838-8. Epub 2019 Mar 2.
The aim of this in vitro study was to evaluate osteotomy speed, heat development, and bone structure influence from osteotomies performed by various piezoelectric devices and insert tips. These devices and tips were compared among each other with regard to conventional rotatory and oscillating systems with special focus on the insert tip design and thickness.
The osteotomies were conducted on porcine ribs utilizing 12 different insert tips (straight and angulated) and three conventional systems. After time and temperature measurements, histological analysis was carried out. Light microscopy was used to evaluate the roughness of the osteotomic surface and to search for indications of thermal bone necrosis. A special software analyzing tool was employed to determine cutting width (mm) and debris (%).
All piezoelectric tips created smooth cuts. Cutting widths in general were wider than the actual insert tip size with a tendency for narrow straight insert tips producing relatively wide osteotomies, whereas narrow angulated inserts produced relatively small osteotomies. None of the samples demonstrated distinct indication of necrosis. Overall, there was only a small amount of debris in all osteotomy gaps. Conventional rotatory saws were faster and created less heat compared to all tested piezoelectric systems. Straight tips proved faster osteotomy speed than angulated tips. Thin insert tips indicated to have a positive correlation to osteotomy time and performed faster than conventional microsaw. The average temperature rise was lower when using conventional systems, but critical exceeding temperatures were only observed in short-time exceptional cases. In general, temperature rise was less when using angulated inserts.
All tested tips are appropriate for bone surgery. Only small differences were found among the piezoelectric insert tips. Although conventional rotatory systems in general performed faster osteotomies, special designed and thin piezoelectric insert tips seem to have a positive influence on osteotomy speed. Ultimately, none of the tested devices or inserts combined all best features of speed, heat development, bone structure influence, and safety.
Narrow and straight piezoelectric insert tips demonstrated reduced osteotomy times. Nevertheless, a combination of conventional and piezoelectric systems in clinical practice might be the best way to work time-efficient, patient-oriented, and safe. The choice of instrument should be based on clinical experience of the user and should be evaluated individually depending on the case.
本体外研究旨在评估不同压电设备和插入尖端进行的骨切开术的骨切开速度、产热和骨结构影响。这些设备和尖端相互之间进行了比较,重点关注插入尖端的设计和厚度,同时与传统的旋转和振荡系统进行了比较。
利用 12 种不同的插入尖端(直的和斜的)和三种传统系统,在猪肋骨上进行骨切开术。测量时间和温度后,进行组织学分析。使用光镜评估骨切开表面的粗糙度,并寻找热骨坏死的迹象。使用特殊的软件分析工具确定切割宽度(mm)和碎片(%)。
所有压电尖端都能形成光滑的切口。总的来说,切割宽度比实际插入尖端的尺寸宽,窄的直插入尖端产生相对较宽的骨切开,而窄的斜插入尖端则产生相对较小的骨切开。没有一个样本显示出明显的坏死迹象。总的来说,所有骨切开间隙中的碎片都很少。与所有测试的压电系统相比,传统旋转锯的速度更快,产生的热量更少。直插入尖端的骨切开速度比斜插入尖端快。薄插入尖端与骨切开时间呈正相关,比传统微型锯更快。使用传统系统时平均温度升高较低,但仅在短时间的特殊情况下观察到临界超温。总的来说,使用斜插入尖端时温度升高较低。
所有测试的尖端都适用于骨手术。仅在压电插入尖端之间发现了很小的差异。虽然传统的旋转系统总体上能更快地进行骨切开术,但特殊设计和薄的压电插入尖端似乎对骨切开速度有积极的影响。最终,没有一种测试设备或插入物结合了速度、产热、骨结构影响和安全性的所有最佳特性。
窄而直的压电插入尖端显示出减少的骨切开时间。然而,在临床实践中结合传统和压电系统可能是一种高效、以患者为中心和安全的工作方式。仪器的选择应基于用户的临床经验,并根据具体情况进行单独评估。