발효음식이 의치상레진의 색상 및 표면경도 변화에 미치는 영향

전열매,임헌송,신수연,Jeon, Yeol-Mae,Lim, Heon-Song,Shin, Soo-Yeon 대한치과보철학회 2004 대한치과보철학회지 Vol.42 No.4

Statement of problem: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties, but its esthetic aspect has not been commented enough. Denture base acrylic resins also has caused esthetic problems due to discoloration or staining as in esthetic restoration. Many researches and reports have treated the problems and accomplished esthetic improvement. But these researches and reports dealt with general food colors or beverages, not with fermented foods. Purpose: This study is designed to assess what fermented foods, such as soy sauce, gochujang, and toenjang that many of Koreans have taken in, influence on the color and hardness variation of denture base acrylic resins. Materials and methods: For the procedure, twelve disks per 4 denture base acrylic resins were fabricated with a thickness of 2mm and 16mm in diameter. Each seven specimen were measured for discoloration with spectrophotometer, while the others, five specimen, for surface hardness change with Barcol hardness tester, over time. Each 12 specimen were immersed into the 4 beakers of fermented foods(soy sauces, gochujangs, toenjangs, deionized water), and $L^{*},a^{*}$, and $b^*$ values were measured for the color difference$({\Delta}E^*)$, on the 1st, 7th, and 28th day with spectrophotometer, with the measurement of surface hardness change. Each data observed was processed statistically. Results: The findings are as follows; Discoloration 1. All of denture base resins was not influenced by the kind of fermented foods, except for $QC20^{(R)}$ 2. Soy sauce and red pepper paste caused more change for denture base resins than deionized water and soy bean paste, except for Perform$^{(R)}$ 3. Most significant change was shown in Lucitone 199$^{(R)}$, whereas Perform$^{(R)}$ results in the least change for all immersed solution, with no statistical significance. Hardness change 1. Barcol hardness values in deposited specimens have been changed low degree, but with significant statistical change according to the kind of food and duration. 2. Lucitone$^{(R)}$ 199 as significantly lower Barcol hardness value than others do. Conclusion: Based on the above results, it suggests that the habitual intake of fermented foods is not helpful for the color stability of denture base acrylic resins because Soy sauce and red pepper paste mainly caused discoloration and surface hardness change. Particularly $Lucitone199^{(R)}$ shows specific discoloration and low surface hardness values. Therefore, it is recommended giving caution patients with denture of $Lucitone199^{(R)}$ especially against the habitual intake of fermented foods like soy sauce and red pepper paste.

니코틴 농도에 따른 치은 섬유아세포의 증식 억제에 대한 연구

한강욱 ( Kang-uk Han ),이천희 ( Cheon-hee Lee ),이준행 ( Joon-haeng Lee ),전열매 ( Yeol-mae Jeon ),유현준 ( Hyun-jun Yoo ) 대한예방치과·구강보건학회 2020 大韓口腔保健學會誌 Vol.44 No.4

Objectives: To investigate the effect of nicotine on the healing of an oral cavity wound, high and low concentrations of nicotine were administered on human gingival fibroblasts. Methods: Nicotine at concentrations of 0.1, 1, 5, and 10 mM were administered to gingival fibroblasts to evaluate the survival capability of the cells. Nicotine at 0.1 mM, a nonapoptotic concentration, was administered to evaluate apoptosis using Annexin V-FITC/Propidium Iodide cell staining. Nicotine at 1, 10, and 100 mM were administered to measure the expression of inflammatory cytokines, which was measured by RT-PCR and ELISA. FGF was treated with an additional 1, 10, or 100 mM of nicotine to evaluate cell proliferation and wound healing. Results: As the concentration of nicotine increased (0.1, 1, 5, and 10 mM), the survival capability of the cells reduced. When cells were exposed to low nicotine concentration (0.1 mM) for 24 h, apoptosis occurred. Moreover, if the cell was exposed for 48 h, cell apoptosis occurred with necrosis. As the concentration of nicotine increased (1, 10, and 100 mM), more inflammatory cytokines were expressed. When EC LPS and TF LPS were combined with a low concentration of nicotine (1 and 10 mM), the expression of inflammatory cytokines was suppressed. The FGF level decreased as the nicotine concentration increased (1, 10, and 100 mM). Conclusions: Nicotine interferes with the wound healing process of gingival fibroblasts. To maintain the wound healing process after a surgery or dental procedure, cessation of smoking is recommended.

구강 바이오필름에 대한 피톤치드의 항균능력

김민정 ( Min-jeong Kim ),이명구 ( Myung-gu Lee ),이준행 ( Joon-haeng Lee ),전열매 ( Yeol-mae Jeon ),유현준 ( Hyun-jun Yoo ) 대한예방치과·구강보건학회 2021 大韓口腔保健學會誌 Vol.45 No.4

Objectives: This study aimed to evaluate the antibacterial activity of phytoncide on oral biofilm. Methods: Antibacterial activity of phytoncide was examined on the bacteria Streptococcus mutans, Aggregatibacter actinomycetemcomitans, Enterococcus faecalis, Porphyromonas gingivalis, and oral biofilm. After mixing the phytoncide, S. mutans, A. actinomycetemcomitans, E. faecalis, and P. gingivalis with a culture alone turbid and mixed, and they were then incubated at 37°C under anaerobic conditions and cultured. Following incubation, a microplate reader was used to measure the absorbance and observe the amount of bacteria. In addition, non-polarized saliva containing bacteria was grown for 72 h under anaerobic conditions for the determination of biofilm biomass and bacterial numbers. Various concentrations of phytoncide were added to the saliva biofilm. Statistical significance tests were conducted using the Mann-Whitney test and SPSS 24.0. Results: S. mutans, A. actinomycetemcomitans, E. faecalis, P. gingivalis, and antibacterial effects were shown as phytoncide concentrations increased in oral biofilm. Observing the growth of bacteria using phase difference microscopes showed that the number of bacteria decreases as the phytoncide concentration increased. Also, the formation of biofilm in the saliva decreased compared to the control group. Conclusions: Based on the experimental results of phytoncide on oral biofilms causing oral cavity formation in the saliva decreased compared to that in the control group. Phytoncide showed antibiosis against oral biofilms when it remained inside the mouth for above certain concentrations. Accordingly, using phytoncide as a clinical method for preventing oral disease is deemed to be effective.

치아우식증 유발 세균에 대한 CPC 함유 구강청정제의 항균효과

조원호 ( Won-ho Cho ),조자원 ( Ja-won Cho ),유현준 ( Hyun-jun Yoo ),신경훈 ( Kyong-hoon Shin ),신기해 ( Gi-hae Shin ),전열매 ( Yeol-mae Jeon ),이종천 ( Jong-cheon Lee ) 대한예방치과·구강보건학회 2021 大韓口腔保健學會誌 Vol.45 No.2

Objectives: The purpose of this study was to evaluate and report the antibacterial efficacy in relation to oral disease-causing bacteria using a mouthwash containing 0.05% CPC in an in vitro test. Methods: The sterilization test and susceptibility assay of mouthwash containing 0.05% CPC were investigated against Streptococcus mutans, Streptococcus sobrinus, and Lactobacillus acidophilus; Streptococcus sanguinis as oral bacteria related to dental caries; Enterococcus faecalis as apical periodontitis-related bacteria; and Actinomyces israelii, Aggregatibacter actinomycetemcomitans, Fusobacterium nucleatum, Prevotella intermedia, Prevotella nigrescence, Porphyromonas gingivalis, Tannerella forsythia, Treponema denticola, and Filifactor alocis as periodontal disease-related bacteria. Results: In the sterilization test, most of the bacteria had more than 99.99% sterilizing power for all samples but compared to other bacteria, the sterilizing power of these samples was not successful for L. acidophilus and E. faecalis bacteria. When comparing the sterilization power between the samples, sample 3 (0.05% CPC+20% ethanol) was the strongest. Conclusions: In the antimicrobial activity test, sample 3 inhibited growth at the lowest concentration overall.