The journal of contemporary dental practice · 2025
Influence of Dietary Components on Color Stability and Shear Bond Strength of Different Bonding Agents on Orthodontic Brackets.
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Parida Priyanka, Sreedharan Saranya, Sam George, Visweswaran Vijaykumar, Arumugam Thulasidasan, Prasad Kavuda N, Beshir Saiid Em
Аннотация
AIM: The current investigation aimed to assess the impact of dietary factors on the shear bond strength and color stability of three different bonding materials on orthodontic brackets.
MATERIALS AND METHODS: Ninety human single-root premolars that were extracted due to orthodontic treatment reasons were utilized in the present investigation. Based on the various bonding agents used, all 90 samples were randomly divided into three distinct groups with 30 samples in each group: Group I: Brackets bonded with Transbond XT, group II: Brackets bonded with Proseal sealant, group III: Brackets bonded with RelyXTM Unicem. Baseline data were recorded, and for 15 days, the 15 samples from every group were immersed in Coca-Cola and coffee for 15 minutes, three times a day, with 2-hour breaks in between, respectively. They were maintained in artificial saliva at other times. A spectrophotometer was used to assess the color stability of bonding materials in compliance with the International Commission on Illumination (CIELAB) protocol. Shear bond strength was measured using a universal testing machine. Data was recorded and statistically analyzed.
RESULTS: After being immersed in Coca-Cola, the least color change was found in group I (1.98 ± 0.06 to 3.14 ± 0.01), followed by group II (1.84 ± 0.10 to 8.28 ± 0.12) and group III (1.92 ± 0.04 to 9.06 ± 0.08). After being immersed in coffee, the least color changes were found in group I (1.98 ± 0.06 to 4.28 ± 0.02), followed by group II (1.84 ± 0.10 to 9.44 ± 0.06) and group III (1.92 ± 0.04 to 9.96 ± 0.14). The maximum shear bond strength after immersion in Coca-Cola was found in group I (13.38 ± 0.16), followed by group II (11.20 ± 0.24) and group III (10.92 ± 0.20) and after immersion in coffee was in group I (14.02 ± 0.10) followed by group II (12.48 ± 0.04) and group III (11.88 ± 0.02).
CONCLUSION: The current investigation concluded that the Transbond XT group showed superior shear bond strength and good color stability compared to the Proseal sealant group and RelyXTM Unicem group.
CLINICAL SIGNIFICANCE: Considering bonded brackets are frequently used in fixed orthodontic therapy, it is crucial to establish an adequate amount of contact between the bracket and the enamel surface. By identifying color stability and bond strength in different coloring solutions and bonding materials used for braces, this study can help patients and clinicians get better treatment outcomes. How to cite this article: Parida P, Sreedharan S, Sam G, et al. Influence of Dietary Components on Color Stability and Shear Bond Strength of Different Bonding Agents on Orthodontic Brackets. J Contemp Dent Pract 2025;26(10):950-953.
MATERIALS AND METHODS: Ninety human single-root premolars that were extracted due to orthodontic treatment reasons were utilized in the present investigation. Based on the various bonding agents used, all 90 samples were randomly divided into three distinct groups with 30 samples in each group: Group I: Brackets bonded with Transbond XT, group II: Brackets bonded with Proseal sealant, group III: Brackets bonded with RelyXTM Unicem. Baseline data were recorded, and for 15 days, the 15 samples from every group were immersed in Coca-Cola and coffee for 15 minutes, three times a day, with 2-hour breaks in between, respectively. They were maintained in artificial saliva at other times. A spectrophotometer was used to assess the color stability of bonding materials in compliance with the International Commission on Illumination (CIELAB) protocol. Shear bond strength was measured using a universal testing machine. Data was recorded and statistically analyzed.
RESULTS: After being immersed in Coca-Cola, the least color change was found in group I (1.98 ± 0.06 to 3.14 ± 0.01), followed by group II (1.84 ± 0.10 to 8.28 ± 0.12) and group III (1.92 ± 0.04 to 9.06 ± 0.08). After being immersed in coffee, the least color changes were found in group I (1.98 ± 0.06 to 4.28 ± 0.02), followed by group II (1.84 ± 0.10 to 9.44 ± 0.06) and group III (1.92 ± 0.04 to 9.96 ± 0.14). The maximum shear bond strength after immersion in Coca-Cola was found in group I (13.38 ± 0.16), followed by group II (11.20 ± 0.24) and group III (10.92 ± 0.20) and after immersion in coffee was in group I (14.02 ± 0.10) followed by group II (12.48 ± 0.04) and group III (11.88 ± 0.02).
CONCLUSION: The current investigation concluded that the Transbond XT group showed superior shear bond strength and good color stability compared to the Proseal sealant group and RelyXTM Unicem group.
CLINICAL SIGNIFICANCE: Considering bonded brackets are frequently used in fixed orthodontic therapy, it is crucial to establish an adequate amount of contact between the bracket and the enamel surface. By identifying color stability and bond strength in different coloring solutions and bonding materials used for braces, this study can help patients and clinicians get better treatment outcomes. How to cite this article: Parida P, Sreedharan S, Sam G, et al. Influence of Dietary Components on Color Stability and Shear Bond Strength of Different Bonding Agents on Orthodontic Brackets. J Contemp Dent Pract 2025;26(10):950-953.