Torres-Rosas Rafael, Torres-Gómez Nayely, Camero-Leal Josué Azzahel, Jurado Carlos, López-Ravelo Heber, Argueta-Figueroa Liliana
Laboratory of Immunology, Center for Studies in Health and Disease Sciences, Postgraduate Division, School of Dentistry, Benito Juárez Autonomous University of Oaxaca, Oaxaca de Juárez, Mexico.
National Technological Institute of Mexico/Toluca Institute of Technology, Mexico.
Dent Med Probl. 2023 Jul-Sep;60(3):413-420. doi: 10.17219/dmp/148052.
Elastomeric chains promote controlled movements and are widely used in orthodontics.
The aim of the study was to evaluate the force decay and elongation of orthodontic chains exposed to low-pH saliva (pH = 4) and different beverages common in the diet.
Force decay and elongation were determined in vitro at 6 time intervals over 21 days for 2 commercial elastomeric chains - Ormco (group A) and Borgatta (group B). The samples were immersed in artificial saliva (AS) at pH 4, Coca-Cola®, coffee, or beer for 15 min every day, or in AS (the control group). For the remaining time, the chains were placed into AS at 37°C. In addition, microscopic qualitative changes were recorded by means of scanning electron microscopy (SEM).
The group B chains showed higher force decay and elongation at the end of the follow-up as compared to the group A chains. Exposure to beer had a greater impact on the force decay and elongation of the chains as compared to other liquids, but it was not statistically significant. The group A chains showed a more irregular surface than the group B chains, in particular, those exposed to coffee.
Elastomeric chains suffer force decay and elongation as a function of time, mainly in the first 24 h. At the end of the follow-up, the group A chains exhibited less force decay in comparison with the group B chains. The qualitative observations showed that the chains in group A had a more irregular surface than the chains in group B.
弹性链促进可控运动，在正畸学中广泛应用。
本研究旨在评估暴露于低pH值唾液（pH = 4）和饮食中常见的不同饮料中的正畸链的力衰减和伸长情况。
对两种市售弹性链——奥美科（A组）和博尔加塔（B组），在21天内的6个时间间隔进行体外力衰减和伸长测定。样品每天在pH值为4的人工唾液（AS）、可口可乐、咖啡或啤酒中浸泡15分钟，或浸泡在人工唾液（对照组）中。其余时间，将链置于37°C的人工唾液中。此外，通过扫描电子显微镜（SEM）记录微观定性变化。
与A组链相比，随访结束时B组链显示出更高的力衰减和伸长。与其他液体相比，接触啤酒对链的力衰减和伸长影响更大，但无统计学意义。A组链的表面比B组链更不规则，尤其是接触咖啡的那些链。
弹性链会随着时间推移出现力衰减和伸长，主要在前24小时。随访结束时，与B组链相比，A组链的力衰减较小。定性观察表明，A组链的表面比B组链更不规则。
