Effect of traditional Peruvian Amazonian beverages on force degradation of orthodontic elastomeric chains: an in vitro study
DOI:
https://doi.org/10.64716/h2h8za78Palabras clave:
Orthodontics, Elastomers, Dental Materials, Beverages, Mechanical PropertiesResumen
Introduction: Orthodontic elastomeric chains may undergo force degradation over time, and exposure to different beverages can modify their mechanical behavior. Traditional beverages from the Peruvian Amazon are widely consumed, but their effect on orthodontic elastomeric chains remains insufficiently studied. Objective: To compare the effect of traditional Peruvian Amazonian beverages on force degradation of two brands of orthodontic elastomeric chains. Methods: An experimental in vitro study was conducted using 96 gray continuous elastomeric-chain segments, including 48 Morelli® and 48 American Orthodontics® specimens. For each brand, 12 segments were assigned to Uvachado, Chuchuhuasi, 7 Raíces, or distilled water. Residual force was measured with a Dontrix dynamometer at baseline and after 1, 7, 14, and 21 days. Mann–Whitney U, Kruskal–Wallis, Friedman, and Bonferroni-adjusted post hoc tests were applied. Results: Both brands showed progressive force reduction over time (p < 0.001). In Uvachado, Morelli® decreased from 318.75 g to 158.33 g, whereas American Orthodontics® decreased from 350.00 g to 112.50 g by day 21. Significant between-brand differences were observed for Uvachado at days 7, 14, and 21 (all p < 0.001). Conclusions: Force degradation increased over time and varied according to beverage and brand. Uvachado produced the greatest force loss, particularly in American Orthodontics® chains.
Descargas
Referencias
Thakur SM, Shenoy U, Hazare A, Karia H, Khorgade PR, Nandeshwar N, et al. Evaluation and comparison of force degradation levels between elastomeric chains and active tiebacks with elastic modules during individual canine retraction. Cureus. 2024;16(9):e69110. https://doi.org/10.7759/cureus.69110
Silva Chaves-Filho ACD, Costa AR, Borges LPS, Santos ECA, Crepaldi MV, Vedovello SAS, et al. Force degradation of elastomeric chains after storage time and mechanical brushing. Braz Dent J. 2021;32(4):55-61. https://doi.org/10.1590/0103-6440202104487
Andhare P, Datana S, Agarwal SS, Chopra SS. Comparison of in vivo and in vitro force decay of elastomeric chains/modules: a systematic review and meta analysis. J World Fed Orthod. 2021;10(4):155-162. https://doi.org/10.1016/j.ejwf.2021.07.003
Virdi GK, Prashar A, Kaur G, Jabbal RS, Aggarwal P, Budh S, et al. Force decay behavior of orthodontic elastomeric chains in simulated oral conditions. Cureus. 2024;16(9):e69908. https://doi.org/10.7759/cureus.69908
Torres-Rosas R, Torres-Gómez N, Camero-Leal JA, Jurado C, López-Ravelo H, Argueta-Figueroa L. Force decay and elongation of orthodontic elastomeric chains exposed to different beverages common in the diet: an in vitro study. Dent Med Probl. 2023;60(3):413-420. https://doi.org/10.17219/dmp/148052
Blagec T, Šimunović L, Pili Gjumlić S, Šutej I, Meštrović S. Influence of pH levels and beverage exposure on force decay and color stability of orthodontic elastomeric chains: an experimental study. Saudi Dent J. 2024;36(2):308-314. https://doi.org/10.1016/j.sdentj.2023.11.008
Nobahari M, Safari F, Geramy A, Hooshmand T, Kharazifard MJ, Arab S. Effect of three common hot beverages on the force decay of orthodontic elastomeric chain within a 28-day period: an in vitro study. Korean J Orthod. 2024;54(3):153-159. https://doi.org/10.4041/kjod23.160
Krithikadatta J, Gopikrishna V, Datta M. CRIS Guidelines (Checklist for Reporting In-vitro Studies): a concept note on the need for standardized guidelines for improving quality and transparency in reporting in-vitro studies in experimental dental research. J Conserv Dent. 2014;17(4):301-304. https://doi.org/10.4103/0972-0707.136338
Dehghani M, Alavian N, Noori N, Omidkhoda M. The effect of different soft drinks on the force degradation of conventional and memory orthodontic elastic chains: an in-vitro study. Front Dent. 2023;20:29. https://doi.org/10.18502/fid.v20i29.13347
Sivaraman K, UB R, Prabu N, Deepak A, T N, Sreedharan A. Effects of oil pulling and chlorhexidine mouth rinse on the force decay of orthodontic elastomeric chains: a comparative in vitro study. Cureus. 2024;16(2):e53456. https://doi.org/10.7759/cureus.53456
Ebrahiminik Z, Zanganeh M, Salari B, Fadaee N, Mirshahpanah M. In vitro comparison of the tensile strength of elastomeric ligatures exposed to povidone iodine 1%, chlorhexidine 0.02%, and hydrogen peroxide 5%. Int Orthod. 2021;19(4):685-688. https://doi.org/10.1016/j.ortho.2021.09.009
Sharma S, Singh AK, Batra P, Arora N, Kannan S. Effects of different storage temperatures on the properties of nonlatex orthodontic modules. Indian J Dent Res. 2022;33(4):350-355. https://doi.org/10.4103/ijdr.ijdr_453_22
Javidi P, Bashardoust N, Shekarbaghani A. Evaluation of force decay rate in orthodontic elastomeric chains in the environment of various mouthwashes: a systematic review. Dent Res J (Isfahan). 2023;20:39. PMID: 37180681. https://pubmed.ncbi.nlm.nih.gov/37180681/
Selvaraj M, Mohaideen K, Sennimalai K, Gothankar GS, Arora G. Effect of oral environment on contemporary orthodontic materials and its clinical implications. J Orthod Sci. 2023;12:1. https://doi.org/10.4103/jos.jos_73_22
Mousavi SM, Mahboobi S, Rakhshan V. Effects of different stretching extents, morphologies, and brands on initial force and force decay of orthodontic elastomeric chains: an in vitro study. Dent Res J (Isfahan). 2020;17(5):326-337. https://doi.org/10.4103/1735-3327.294331
Saccomanno S, Quinzi V, Paskay LC, Caccone L, Rasicci L, Fani E, et al. Evaluation of the loss of strength, resistance, and elasticity in the different types of intraoral orthodontic elastics (IOE): a systematic review of the literature of in vitro studies. J Pers Med. 2023;13(10):1495. https://doi.org/10.3390/jpm13101495
Badran SA, Al-Zaben JM, Al-Taie LM, Tbeishi H, Al-Omiri MK. Comparing patient-centered outcomes and efficiency of space closure between nickel-titanium closed-coil springs and elastomeric power chains during orthodontic treatment. Angle Orthod. 2022;92(4):471-477. https://doi.org/10.2319/120721-906
Rebaza-Cardenas TD, Silva-Cajaleón K, Sabater C, Delgado S, Montes-Villanueva ND, Ruas-Madiedo P. “Masato de Yuca” and “Chicha de Siete Semillas” two traditional vegetable fermented beverages from Peru as source for the isolation of potential probiotic bacteria. Probiotics Antimicrob Proteins. 2023;15(2):300-311. https://doi.org/10.1007/s12602-021-09836-x
Bussalleu A, Di-Liberto A, Carcamo C, Carrasco-Escobar G, Zavaleta-Cortijo C, King M, et al. Cultural values and the coliform bacterial load of “Masato,” an Amazon Indigenous beverage. Ecohealth. 2020;17(3):370-380. https://doi.org/10.1007/s10393-020-01498-5
Le LN, Ma HN, Do TT, Le KVP. Root resorption and alveolar bone changes in the maxillary canine retraction using NiTi closed-coil springs versus elastomeric chains: a split-mouth trial. J Int Soc Prev Community Dent. 2024;14(4):339-348. https://doi.org/10.4103/jispcd.jispcd_5_24
Descargas
Publicado
Declaración de disponibilidad de datos
The datasets generated and analyzed during this study are available from the corresponding author upon reasonable request.
Número
Sección
Categorías
Licencia
Derechos de autor 2026 Carla Nicole Asmat-Mejía, Christian Giancarlo Gamboa-Rodriguez (Autor/a)
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Authors retain the copyright of their work and grant TUMI Oral Health the right of first publication. Articles are published under the Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
