Introduction: The stability of orthodontic brackets throughout orthodontic treatment plays a critical role in the treatment’s effectiveness. The present in vitro study was designed to assess the impact of various die...Introduction: The stability of orthodontic brackets throughout orthodontic treatment plays a critical role in the treatment’s effectiveness. The present in vitro study was designed to assess the impact of various dietary components on the performance of orthodontic brackets. Methods: Metal orthodontic brackets were bonded to 66 extracted anterior teeth divided into groups based on the solution type: Milk, Gatorade, Cold Coffee, and a control group using water. Each group consisted of 20 teeth except for the control group, which included six teeth. The bracketed teeth were submerged in their respective solutions for 15 minutes three times daily at different intervals to mimic an in vivo environment and were stored in artificial saliva at room temperature (23?C). The specimens underwent artificial aging through 10,000 cycles of thermocycling (representing one clinical year) between 5?C and 55?C. Shade measurements were taken using a VITA Easy Shade device, capturing the classic shade and L*, a*, and b* values. Delta E values were calculated immediately post-bonding and after 7 days, 1 month, 1, and 2 clinical years. The shear bond strength of each bracket was measured using an ultra-tester machine. Results: After two clinical years, significant differences in ΔE color values were observed across all groups, with the most substantial change noted in teeth immersed in cold coffee. Brackets submerged in milk demonstrated lower shear bond strength than other solutions, whereas the control group exhibited the highest shear bond strength (P = 0.01). Conclusion: The study indicates that dietary components significantly influence tooth color stability and the shear bond strength of orthodontic brackets, underscoring the importance of considering these factors in orthodontic treatment planning.展开更多
目的:研究3种粘接剂对抛光及上釉锆瓷与正畸金属托槽粘接强度和耐久性的影响。方法:选用2种通用型粘接剂Single Bond Universal(SBU)和Prime&Bond Universal(PBU),以TransbondTMMIP(TM)为对照分别将抛光组、上釉组锆瓷与上颌中切牙...目的:研究3种粘接剂对抛光及上釉锆瓷与正畸金属托槽粘接强度和耐久性的影响。方法:选用2种通用型粘接剂Single Bond Universal(SBU)和Prime&Bond Universal(PBU),以TransbondTMMIP(TM)为对照分别将抛光组、上釉组锆瓷与上颌中切牙金属托槽粘接,试样共6组(n=20)。水浴或水浴+冷热循环储存后测试全部试件剪切粘接强度(SBS),分析断裂形态以及粘接剂残留指数(ARI)。结果:粘接剂(P<0.001)和储存条件(P<0.001)显著影响锆瓷与托槽的剪切粘接强度;抛光或上釉(P=0.09)组间无统计学差异。SBU在各组中都表现出较强的粘接强度和较低的ARI,3种粘接剂间的ARI分数存在显著差异(P<0.001)。结论:粘接金属托槽与抛光及上釉锆瓷时,SBU较PBU和TM有更好的粘接性能。展开更多
文摘Introduction: The stability of orthodontic brackets throughout orthodontic treatment plays a critical role in the treatment’s effectiveness. The present in vitro study was designed to assess the impact of various dietary components on the performance of orthodontic brackets. Methods: Metal orthodontic brackets were bonded to 66 extracted anterior teeth divided into groups based on the solution type: Milk, Gatorade, Cold Coffee, and a control group using water. Each group consisted of 20 teeth except for the control group, which included six teeth. The bracketed teeth were submerged in their respective solutions for 15 minutes three times daily at different intervals to mimic an in vivo environment and were stored in artificial saliva at room temperature (23?C). The specimens underwent artificial aging through 10,000 cycles of thermocycling (representing one clinical year) between 5?C and 55?C. Shade measurements were taken using a VITA Easy Shade device, capturing the classic shade and L*, a*, and b* values. Delta E values were calculated immediately post-bonding and after 7 days, 1 month, 1, and 2 clinical years. The shear bond strength of each bracket was measured using an ultra-tester machine. Results: After two clinical years, significant differences in ΔE color values were observed across all groups, with the most substantial change noted in teeth immersed in cold coffee. Brackets submerged in milk demonstrated lower shear bond strength than other solutions, whereas the control group exhibited the highest shear bond strength (P = 0.01). Conclusion: The study indicates that dietary components significantly influence tooth color stability and the shear bond strength of orthodontic brackets, underscoring the importance of considering these factors in orthodontic treatment planning.
文摘目的:研究3种粘接剂对抛光及上釉锆瓷与正畸金属托槽粘接强度和耐久性的影响。方法:选用2种通用型粘接剂Single Bond Universal(SBU)和Prime&Bond Universal(PBU),以TransbondTMMIP(TM)为对照分别将抛光组、上釉组锆瓷与上颌中切牙金属托槽粘接,试样共6组(n=20)。水浴或水浴+冷热循环储存后测试全部试件剪切粘接强度(SBS),分析断裂形态以及粘接剂残留指数(ARI)。结果:粘接剂(P<0.001)和储存条件(P<0.001)显著影响锆瓷与托槽的剪切粘接强度;抛光或上釉(P=0.09)组间无统计学差异。SBU在各组中都表现出较强的粘接强度和较低的ARI,3种粘接剂间的ARI分数存在显著差异(P<0.001)。结论:粘接金属托槽与抛光及上釉锆瓷时,SBU较PBU和TM有更好的粘接性能。
