Aktı Ahmet, Kaya Doğan Ilgaz
Department of Oral and Maxillofacial Surgery, Dentistry Faculty, Selçuk University, Konya 42250, Turkey.
Department of Oral and Maxillofacial Surgery, Dentistry Faculty, Karamanoğlu Mehmetbey University, Karaman 70100, Turkey.
Materials (Basel). 2024 Jul 20;17(14):3586. doi: 10.3390/ma17143586.
Suture materials are natural or synthetic biomaterials used to close tissues together. After surgical procedures in the mouth, the surgical site and the sutures are physically affected by many different factors. This study was conducted to evaluate the effects of frequently consumed beverages on the tensile strength of monofilament PGLA (polyglycolide-co-l-lactide) and multi-filament PGCL (polyglycolide-co-caprolactone) absorbable sutures. In particular, PGLA and PGCL absorbable sutures, which are frequently used in oral surgery, were used to evaluate the change in the strength of suture materials. The suture materials were soaked in tea, coffee, and cola drinks five times a day for 5 min each and the rest of the time in artificial saliva. All suture materials were aged via thermal cycling. Tensile strengths were tested at 0, 3, 7, and 14 days. Mixed ANOVA (four replicates: within-group comparison and two factors: between-group comparison) was performed to evaluate the effects of groups and time on the tension levels of the Tekmon and Vicryl suture materials. Analysis of Variance was used for the within- and between-group comparisons, with the Bonferroni corrected -test for multiple comparisons. For the PGCL suture material, there were significant decreases in tension levels in artificial saliva, tea, coffee, and cola at time T3 compared to T0, T1, and T2, and at T1 and T2 compared to T0. For the PGLA suture material, there were significant decreases in tension levels in artificial saliva, tea, coffee, and cola at time T3 compared to T0, T1, and T2. There was also a significant decrease in tension level at time T2 in cola compared to T0. The present study demonstrates that beverages significantly decrease the strength of suture materials for 14 days after surgery. In particular, cola decreased the resistance of the PGCL suture material more significantly in the first week when compared to other beverages.
缝合材料是用于将组织缝合在一起的天然或合成生物材料。口腔手术后，手术部位和缝线会受到许多不同因素的物理影响。本研究旨在评估经常饮用的饮料对单丝聚乙交酯-丙交酯（PGLA）和多丝聚乙交酯-己内酯（PGCL）可吸收缝线拉伸强度的影响。特别是，使用口腔手术中常用的PGLA和PGCL可吸收缝线来评估缝合材料强度的变化。将缝合材料每天浸泡在茶、咖啡和可乐饮料中5次，每次5分钟，其余时间浸泡在人工唾液中。所有缝合材料均通过热循环进行老化处理。在第0、3、7和14天测试拉伸强度。采用混合方差分析（四个重复：组内比较和两个因素：组间比较）来评估组和时间对Tekmon和Vicryl缝合材料张力水平的影响。方差分析用于组内和组间比较，并采用Bonferroni校正t检验进行多重比较。对于PGCL缝合材料，与T0、T1和T2相比，在T3时人工唾液、茶、咖啡和可乐中的张力水平显著降低，与T0相比，在T1和T2时也显著降低。对于PGLA缝合材料，与T0、T1和T2相比，在T3时人工唾液、茶、咖啡和可乐中的张力水平显著降低。与T0相比，在T2时可乐中的张力水平也显著降低。本研究表明，饮料在手术后14天内会显著降低缝合材料的强度。特别是，与其他饮料相比，可乐在第一周更显著地降低了PGCL缝合材料的抵抗力。
