Brânzan Răzvan Constantin, Tărăboanță Ionuț, Ghiorghe Cristina Angela, Stoleriu Simona, Cârlescu Vlad, Tărăboanță-Gamen Andra Claudia, Andrian Sorin
Faculty of Dental Medicine, Grigore T. Popa University of Medicine and Pharmacy Iasi, Str. Universitatii No. 16, 700115 Iasi, Romania.
Department of Mechanical Engineering, Mechatronics and Robotics, Gh. Asachi Technical University, 67 Dimitrie Mangeron Str., 700050 Iasi, Romania.
Dent J (Basel). 2024 Dec 25;13(1):4. doi: 10.3390/dj13010004.
: The aim of this study was to evaluate the influence of acidic beverages on the mechanical properties of various dental resin-based materials. : A total number of 160 samples were prepared using four types of resin-based materials-Group A ( = 40): flowable composite, Group B ( = 40): heavy-flow composite, Group C ( = 40): resin-based sealant and Group D ( = 40): nano-hybrid composite. Then, the samples were distributed into four subgroups according to the submersion solution: ( = 10): artificial saliva, ( = 10): coffee, ( = 10): cola and ( = 10): red wine. The Vickers microhardness, Young's modulus of elasticity and scratch resistance were assessed using a CETR UMT-2 tribometer. : The obtained results showed that 14-day submersion of the resin-based materials in coffee, cola and red wine solutions significantly ( < 0.05) decreased the microhardness values (VHN), Young's modulus of elasticity and scratch resistance. Fourteen days of storage in coffee decreased the microhardness values of flow resin from 117.5 to 81.59 VHN ( < 0.001) whereas the values of the nanohybrid resin decreased from 125.5 to 89.4 ( < 0.001). The elasticity modulus of the heavy flow resin showed a decline from 15.57 to 10.50 GPa after 14 days' submersion in coffee ( < 0.001), and from 21.29 to 13.10 GPa for the nanohybrid resin after immersion in cola ( < 0.001). For the scratch test, the resin-based sealant showed a significant decrease after 14 days of storage in coffee, from 0.34 to 0.02 units. : The submersion of conventional nanohybrid, flowable, heavy-flow composite resins and resin-based sealants in coffee, cola and red wine solutions changes the mechanical properties (Young's modulus of elasticity, Vickers microhardness and scratch resistance). The most resistant resin-based material to acid attack was the conventional nanohybrid composite resin, followed by heavy flow resin, flowable resin and resin-based sealant.
本研究的目的是评估酸性饮料对各种牙科树脂基材料力学性能的影响。共制备了160个样本，使用四种树脂基材料：A组（n = 40）：可流动复合树脂，B组（n = 40）：高流动复合树脂，C组（n = 40）：树脂基封闭剂，D组（n = 40）：纳米混合复合树脂。然后，根据浸泡溶液将样本分为四个亚组：S1（n = 10）：人工唾液，S2（n = 10）：咖啡，S3（n = 10）：可乐，S4（n = 10）：红酒。使用CETR UMT - 2摩擦磨损试验机评估维氏显微硬度、杨氏弹性模量和耐刮性。所得结果表明，树脂基材料在咖啡、可乐和红酒溶液中浸泡14天显著（P < 0.05）降低了显微硬度值（VHN）、杨氏弹性模量和耐刮性。在咖啡中储存14天，可流动树脂的显微硬度值从117.5降至81.59 VHN（P < 0.001），而纳米混合树脂的值从125.5降至89.4（P < 0.001）。高流动树脂在咖啡中浸泡14天后，弹性模量从15.57降至10.50 GPa（P < 0.001），纳米混合树脂在可乐中浸泡后从21.29降至13.10 GPa（P < 0.001）。对于刮擦试验，树脂基封闭剂在咖啡中储存14天后显著降低，从0.34降至0.02单位。传统纳米混合、可流动、高流动复合树脂和树脂基封闭剂在咖啡、可乐和红酒溶液中的浸泡会改变力学性能（杨氏弹性模量、维氏显微硬度和耐刮性）。对酸侵蚀最具抗性的树脂基材料是传统纳米混合复合树脂，其次是高流动树脂、可流动树脂和树脂基封闭剂。
