Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Influence of acrylic resin polymerization methods and saliva on the adherence of four Candida species|
da Silva, WJ
|Abstract:||Statement of problem. There is limited information on the role of polymerization methods and saliva on the adherence of pathogenic Candida species, with the exception of the adherence of Candida albicans to acrylic resins and the relation of this to surface roughness and surface free energy, which appear to play a major role in the initial phases of microorganism adhesion. Purpose. This study evaluated the influence of polymerization methods and human whole saliva on the adherence of Candida species to acrylic resin surfaces. Material and methods. Acrylic resin specimens (n=256) measuring 2.5 x 1.2 x 0.2 cm were heat (Classico) or microwave (OndaCryl) polymerized and evaluated for surface roughness using a profilometer, and for surface free energy by measuring the contact angle of a sessile drop of water. For the adherence assay, specimens of each acrylic resin were divided by lottery into 8 groups, according to whether they were exposed to human saliva or not (control), and to 1 of the 4 following suspensions: C albicans, Candida tropicalis, Candida dubliniensis, or Candida glabrata (1 to 5 x 10(6) cclls/mL). Adhered yeasts were counted using an optical microscope at x400 magnification. Data were analyzed by 3-way ANOVA and the Tukey honestly significant difference test (alpha=.05). Results. No statistical difference was found for roughness (P=.156), whereas higher surface free-energy values were found for the heat-polymerized acrylic resin (P=.0013). The overall adherence of Candida species was significantly decreased by human saliva (P <.001). Conclusion. Within the limitations of this study, saliva was capable of reducing the adherence of Candida species, whereas roughness and free energy did not influence the adherence rates.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.