Adílis Kalina Félix de Alexandria

In vitro antimicrobial activity of mouth washes and herbal products against dental biofilm-forming bacteria

Aim: To evaluate in vitro, the antimicrobial effect of Cymbopogon citrates (lemon grass), Plectranthusamboinicus (Mexican mint) and Conyzabonariensis (hairy fleabane) tinctures as well as pure and diluted commercial mouth washes (Malvatricin®, Periogard® and Listerine®) on wild isolates of Streptococcusmutans and reference strains of S. mutans, Streptococcus salivarius, Streptococcus oralis and Lactobacillus casei by determination of minimum inhibitory dilution (MID). Materials and Methods: 0.12% chlorhexidine and 70% corn alcohol were used as positive and negative controls, respectively. Saliva samples were collected from 3 volunteers and seeded in MSB broth to obtain Streptococcus isolates after 72-hour incubation. Using the agar diffusion method, susceptibility tests were performed with overnight incubation in microaerophilia at 37°C. All tests were performed in duplicate. Results: The bacterial species were resistant to the tinctures and Listerine®, but were susceptible to 0.12% chlorhexidine, Malvatricin® and Periogard®, with MIDs ranging from 12.5% to 1.56%. Conclusions: Plectrantusamboinicus, Conyzabonariensis and Cymbopongoncitratus tinctures and Listerine® did not show inhibitory action against the tested biofilm-forming bacteria.

Condições de Saúde Bucal, Acesso aos Serviços Odontológicos e Autopercepção de Saúde Bucal em Escolares de 12 anos

Resumen pt: Objetivo: Avaliar a condicao de saude bucal em escolares de 12 anos, na cidade de Joao Pessoa-PB, e identificar informacoes sobre acesso aos servicos odo...

Avaliação in vitro da Desmineralização do Esmalte Bovino Submetido a Variações de pH e Tempo de Imersão em Solução Indutora de Cárie

Resumen pt: Objetivo: Analisar, in vitro, o padrao de desmineralizacao do esmalte bovino frente a variacoes de pH e de tempo de imersao de uma solucao desmineralizan...

Estudo in vitro da ação da água de coco e caldo de cana sobre a superfície de restaurações estéticas

Objetivo: Avaliar, em microscopia eletronica de varredura, a acao da agua de coco e do caldo de cana sobre a superficie de restauracoes esteticas. Metodo: A amostra foi constituida por 120 corpos-de-prova (CP), sendo: 40 CP de resina composta (RC), 40 CP de Cimento de Ionomero de Vidro (CIV) convencional e 40 CP de CIV resinoso. Os CP foram submetidos as bebidas e ao controle positivo (Coca-Colari) em tres intervalos de exposicao: 5, 15 e 30 minutos. Apos exposicao, os CP foram preparados para avaliacao em microscopia eletronica de varredura, tendo sido os dados analisados descritivamente, considerando-se as alteracoes qualitativas da amostra. Resultados: Evidenciaram-se alteracoes promovidas pelo caldo de cana na superficie da RC nos tempos de 15 e 30 minutos e, na superficie do CIV convencional, nos tres periodos de exposicao. A agua de coco apenas afetou a superficie da RC nos intervalos de 15 e 30 minutos. A superficie das restauracoes de CIV modificado por resina nao apresentou condicoes de avaliacao em nenhum dos intervalos de tempo. Conclusao: O caldo de cana foi capaz de promover alteracao superficial na RC e no CIV convencional, enquanto a agua de coco apenas afetou a superficie da RC.(AU) Purpose: To evaluate, under scanning electron microscopy (SEM),the action of coconut water and sugarcane juice on the surface of esthetic restorations.Method: The sample consisted of 120 specimens, being 40 composite resin (CR) specimens, 40 conventional glass ionomercement (GIC) specimens and 40 resin-modified GIC specimens.The specimens were submitted to the beverages and to the positive control (Coca-Colari) at three exposure intervals: 5, 15 and 30minutes. After exposure, the specimens were prepared for SEM analysis. Data were analyzed descriptively considering the qualitative alterations of the sample.Results: There were alterations promoted by the sugarcane juice on the surface of the CR at the time points of 15 and 30 minutes and, on the surface of the conventional GIC at the three exposure periods. The coconut water only affected the surface of the CR at15- and 30-minute intervals. The surface of the resin-modified GIC restorations did not present conditions to be evaluated at any of the time points.Conclusions: The sugarcane juice was able to promote surface alteration on the conventional GIC and CR, while the coconut wateraffected only the CR surface.(AU)