Kandalkar Sachin, Bhukal Shreya, Kamble Apurva R, Sathawane Nikhil, Nagar Gaurav, Sharma Manish
Department of Oral Pathology, Sahkar Maharshi Bhausaheb Thorat Dental College and Hospital, Sangamner, IND.
Department of Public Health Dentistry, All India Institute of Medical Sciences, New Delhi, New Delhi, IND.
Cureus. 2025 Aug 15;17(8):e90134. doi: 10.7759/cureus.90134. eCollection 2025 Aug.
Dental procedures, such as acid etching and bleaching, are widely used to improve the appearance of teeth. However, dietary chromogens, such as turmeric and coffee, may affect the aesthetic outcomes of these treatments by staining the enamel. Understanding how these procedures influence the interaction between enamel and common staining agents is essential for optimizing dental aesthetics. This in vitro study compared the effects of 37% phosphoric acid etching, 10% hydrogen peroxide bleaching, and their combination on enamel surface roughness and stain retention when exposed to turmeric and coffee, simulating clinical conditions and dietary exposures.
Sixty non-carious human maxillary premolars were sectioned at the cementoenamel junction, and the buccal surfaces were ground flat to create a standardized 5 mm × 5 mm enamel surface. The specimens were randomly divided into three groups (n = 20 each): Group A (control, no etching), Group B (etched for 30 seconds with 37% phosphoric acid gel; Scotchbond Etchant, 3M Company, St. Paul, MN), and Group C (treated with 10% hydrogen peroxide gel for 10 minutes; Opalescence Boost, Ultradent Products, Inc., South Jordan, UT). Each group was subdivided into two subgroups (n = 10) for staining with either turmeric (10 g McCormick Ground Turmeric, McCormick & Company, Hunt Valley, MD) in 100 mL distilled water or coffee (10 g Nescafé Classic, Nestlé S.A., Vevey, Switzerland) in 100 mL distilled water at 37°C for 10 minutes, three times daily for seven days. Surface roughness (Ra and Rz) was measured using a profilometer (Surftest SJ-210, Mitutoyo Corporation, Kawasaki, Japan) before and after staining. Stain retention was quantified via a chemical staining assay using a UV-vis microplate reader (Synergy H1; BioTek Instruments, Inc., Winooski, VT) at 425 nm for turmeric and 275 nm for coffee.
Phosphoric acid etching resulted in significantly higher stain retention (coffee: 25.60 ± 2.10 µg/mL; turmeric: 16.80 ± 1.8 µg/mL) than hydrogen peroxide (coffee: 18.20 ± 1.50 µg/mL; turmeric: 12.70 ± 1.20 µg/mL) and control (coffee: 8.30 ± 0.90 µg/mL; turmeric: 5.10 ± 0.60 µg/mL) (p < 0.001). Surface roughness increased significantly after staining in all groups (p < 0.05), with coffee causing greater changes than turmeric. The phosphoric acid-etched surfaces exhibited the highest roughness (coffee: 2.38 µm; turmeric: 2.05 µm).
Phosphoric acid etching significantly enhanced enamel staining susceptibility and roughness compared to hydrogen peroxide bleaching, with coffee posing a greater risk than turmeric. These findings underscore the need for dietary counseling and post-treatment protective measures to preserve dental aesthetics.
诸如酸蚀和漂白等牙科操作被广泛用于改善牙齿外观。然而，饮食中的色原质，如姜黄和咖啡，可能会通过使牙釉质染色而影响这些治疗的美学效果。了解这些操作如何影响牙釉质与常见染色剂之间的相互作用对于优化牙齿美学至关重要。这项体外研究比较了37%磷酸酸蚀、10%过氧化氢漂白及其联合使用对牙釉质表面粗糙度和在暴露于姜黄和咖啡时的染色保留情况的影响，模拟了临床情况和饮食暴露。
将60颗无龋的人类上颌前磨牙在牙骨质牙釉质交界处进行切割，并将颊面磨平以创建一个标准化的5毫米×5毫米牙釉质表面。将标本随机分为三组（每组n = 20）：A组（对照组，不进行酸蚀）、B组（用37%磷酸凝胶酸蚀30秒；Scotchbond蚀刻剂，3M公司，明尼苏达州圣保罗）和C组（用10%过氧化氢凝胶处理10分钟；Opalescence Boost，Ultradent产品公司，犹他州南乔丹）。每组再细分为两个亚组（n = 10），分别用100毫升蒸馏水中的姜黄（10克McCormick磨碎姜黄，McCormick公司，马里兰州亨特谷）或100毫升蒸馏水中的咖啡（10克雀巢经典咖啡，雀巢公司，瑞士韦威）在37°C下染色10分钟，每天三次，共七天。在染色前后使用轮廓仪（Surftest SJ - 210，三丰公司，日本川崎）测量表面粗糙度（Ra和Rz）。通过化学染色测定法，使用紫外可见微孔板读数器（Synergy H1；BioTek仪器公司，佛蒙特州威努斯基）在425纳米波长下测定姜黄的染色保留量，在275纳米波长下测定咖啡的染色保留量。
与过氧化氢（咖啡：18.20±1.50微克/毫升；姜黄：12.70±1.20微克/毫升）和对照组（咖啡：8.30±0.90微克/毫升；姜黄：5.10±0.60微克/毫升）相比，磷酸酸蚀导致显著更高的染色保留量（咖啡：25.60±2.10微克/毫升；姜黄：16.80±1.8微克/毫升）（p < 0.001）。所有组在染色后表面粗糙度均显著增加（p < 0.05），咖啡引起的变化比姜黄更大。磷酸酸蚀表面表现出最高的粗糙度（咖啡：2.38微米；姜黄：2.05微米）。
与过氧化氢漂白相比，磷酸酸蚀显著增强了牙釉质的染色敏感性和粗糙度，咖啡造成的风险比姜黄更大。这些发现强调了进行饮食咨询和采取治疗后保护措施以保持牙齿美学的必要性。
