| 2154 Influence of Tannin Content of Red Wine on Stain Formation | ||
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J.-H. PHARK1, M. LEY2, G. CACHOVAN3, U. SCHIFFNER3, and S. EFFENBERGER3, 1Case Western Reserve University, Cleveland, OH, USA, 2Charité University Medicine Berlin, Germany, 3University of Hamburg, Germany Objective: Extrinsic tooth staining while delighting red wine is strongly related to tannins. But there are no studies concerning the question whether the intensity of stain formation is influenced by the tannin concentration of the red wine. Thus, the aim of this in-vitro study was to evaluate how different tannin contents lead to differences in stain intensity on human enamel. Methods: 45 specimen were cut from freshly extracted third human molars, embedded in epoxy resin (Technovit 4004, Kulzer) and randomly assigned to 3 groups. Group 1 served as control (no staining) and was stored in daily changed artificial saliva. Groups 2 and 3 underwent a severe staining challenge (wine-saliva cycles) on 9 consecutive days. The specimen were stored in red wine for 20' each day, afterwards rinsed with lukewarm tap water for 2' and stored in artificial saliva at 37°C the remaining time of the day. The red wines differed extensively in their tannin content (group 2: 68mg/l - Beaujoulais nouveau 2005, France; group 3: 603mg/l - Les-Hauts-des-Bergelle, France). All extrinsic stains were finally removed using a rubber cup and polishing paste (Proxyt, Vivadent). Color determination was performed using a small area colorimeter (ShadeEye NCC, Shofu; according to CIE-Lab-System) after each discoloration cycle and after final polishing. Statistical evaluation was performed using SPSS 12.0. For inter-group comparisons t-test for unpaired samples, for intra-group comparisons t-test for paired samples was used. Results: Group 1 showed no significant discoloration. After final polishing group 3 revealed significantly higher ΔL- (p = 0.025) and Δa-values (p = 0.031). The ΔE-values were calculated and confirmed significant differences (p< 0.001). Conclusion: We conclude that a higher tannin contents leads to an increased intensity of stain formation. It remains unclear whether tannic-acid alone or if also other phenolic components cause discoloration and how they facilitate it. | ||
| Seq #226 - Nutrition Posters 3:30 PM-4:45 PM, Friday, March 23, 2007 Ernest N. Morial Convention Center Exhibit Hall I2-J | ||
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