Abstract Vaccinium macrocarpon (cranberry) is a fruit that has an inhibitory effect on matrix metalloproteinases (MMPs) present in dentin and saliva. The inhibition of MMPs has been shown to prevent dentin erosion. The aim of this study was to analyze the effect of cranberry juice on the reduction of dentin erosion in vitro. Specimens of bovine dentin (4×4×2 mm) were randomized and divided into 4 groups (n = 17/group): distilled water (C-control, pH 7.2); green tea extract solution containing 400 µm epigallo-catechin-gallate (EGCg, positive control, pH 4.5); 10% cranberry extract (CrE, pH 3.9), and cranberry juice (CrJ, Cranberry JuxxTM, pH 2.8). Specimens were submitted to erosive pH cycles for 5 days. Each day, four demineralizations were carried out with 0.1% citric acid (90 s). After the acid challenges, specimens were rinsed and kept in treatment solutions for 1 min; afterwards, they were rinsed and stored in artificial saliva for 1 h at 37°C (or overnight at the end of each day). After the experimental period of 5 days, dentin loss was evaluated by contact profilometry. Data were analyzed by ANOVA and Tukey’s test (p < 0.05). Dentin loss (µm ± SD) was significantly lower for all treatments (EGCg = 9.93 ± 2.90; CrE = 12.10 ± 5.44; CrJ = 11.04 ± 5.70) compared to control (21.23 ± 11.96), but it did not significantly differ from each other. These results indicate that the commercial cranberry juice, despite its low pH, is able to reduce dentin erosion, which might be due to the ability of cranberry components to inhibit MMPs.

RESUMO O sorriso gengival, é uma das grandes queixas dos pacientes, devido a sua influência na auto estima do mesmo. Sua causa é multifatorial, podendo estar presente no excesso de crescimento vertical da maxila, contração labial excessiva, lábio superior curto e extrusão dos dentes anteriores. A aplicação da toxina botulínica pode ser associada a outros tratamentos ou isoladamente, de acordo com a necessidade de cada paciente. O objetivo desse trabalho foi apresentar um caso clinico utilizando a toxina botulínica tipo A como uma alternativa terapêutica para a correção do sorriso gengival. Paciente, 22 anos, apresentando crescimento vertical da maxila, relatando desconforto estético ao sorrir, optou pela alternativa terapêutica, com a aplicação da toxina botulínica para correção da exposição gengival acentuada. Os resultados encontrados mostram que a toxina é um tratamento satisfatório e sua indicação é considerada um tratamento rápido, eficaz, fácil e seguro. Um método mais conservador quando comparado aos procedimentos cirúrgicos.

ABSTRACT Gummy smile is one of the major complaints of patients, due to its influence on the self-esteem. It is known that it has a multifactorial cause and can be present in the excessive vertical growth of the maxilla, excessive labial contraction, short upper lip and extrusion of the anterior teeth. The use of the botulinum toxin can be associated with additional treatments or be applied individually, according to the need of each patient. The goal of this research study was to present a clinical case using botulinum toxin type A as an alternative therapy to correct the gummy smile. A 22-year-old patient, presenting vertical maxillary growth, reporting aesthetic discomfort while smiling, chose for an alternative treatment therapy with the application of botulinum toxin to correct the accentuated gingival display. The results show that the toxin is a satisfactory treatment option and its indication is considered a fast, effective, easy and safe treatment method, being a more conservative approach compared to surgical procedures.

O Brasil é o maior produtor mundial de café e os preços dessa mercadoria são diretamente influenciados pela qualidade dos grãos. A atividade antioxidante do café foi relacionada com a sua qualidade de bebida através de Espectroscopia de Ressonância de spin eletrônico (ESR), como uma tentativa de estabelecer um método não subjetivo para classificar a qualidade do grão. O teste IC50 e o monitoramento temporal da fração do radical DPPH não reduzida pelas três qualidades de bebida Mole (Alta), Dura (Média) e Rio (Baixa) foram determinados. Uma solução metanólica de 2,2-difenil-1-picril-hidrazila (DPPH), que tem um radical estável e um espectrômetro JEOL FA-200 (banda-X) foram utilizados para os ensaios. O monitoramento temporal da reação entre o radical e o café foi registrado por espectros de ESR. A taxa de radicais reduzidos ou antioxidados foi determinada no tempo e para cada qualidade da bebida do café foram encontrados diferentes inclinações da curva: Mole (0,32 ± 0,02), Dura (0,47 ± 0,02) e Rio (0,60 ± 0,02). O resultado de IC50 de qualidade Baixa (2,7 ± 0,9) foi diferente dos valores de Mole (7,8 ± 1,9) e Dura (6,5 ± 1,5), mas não existiu nenhuma diferença entre os resultados de Mole e Dura, em razão da incerteza associada. Portanto, os resultados encontrados, principalmente para o monitoramento temporal, estabelecem uma nova metodologia quantitativa para classificar a qualidade de bebida dos grãos de café.

Brazil is the largest producer of coffee in the world and coffee prices are directly linked to grain quality. In this work, the antioxidant activity of coffee was related to its quality through Electron Spin Resonance Spectroscopy (ESR), as an attempt to establish a non-subjective method to classify the grain quality. For that purpose, the IC50 and temporal monitoring of its non-oxidized fraction were determined for three bean qualities: Soft (High), Hard (Medium) and Rio (Low). Methanolic solution of 2,2-difenil-1-picril-hidrazila (DPPH), that has a stable radical and a JEOL FA-200 (X-Band) spectrometer were used for these tests. The temporal monitoring of reaction between radical and coffee was performed. The rate of reduced or of antioxidated radicals was determined on time and for each coffee beverage quality were found different slopes of curve: Soft (0.32±0.02), Hard (0.47±0.02) and Rio (0.60±0.02). The IC50 result of Rio quality (2.7 ± 0.9) was different from the Soft (7.8 ± 1.9) and Hard (6.5 ± 1.5) values, but there was no difference between the High and Medium results due to the uncertainty associated. Therefore the results found, mainly for monitoring temporal, establish a new quantitative methodology for classifying the coffee beverage quality.