Geleneksel Yöresel İçeceklerin PMMA Protez Kaidelerinin Renk Stabilitesi Üzerindeki Etkisi

Yıl 2024, Cilt: 6 Sayı: 3, 294 - 299, 30.12.2024

Hasan Murat Aydoğdu , Ömer Hakan Çiloğlu , İrem Efe , Gamze Ulu

https://doi.org/10.51122/neudentj.2025.128

Öz

Amaç: PMMA esaslı protez kaide materyallerinin renk stabilitesi hijyen alışkanlıkları ve içecek tüketimi gibi kişisel alışkanlıklar tarafından etkilenebilir. Protez kaidelerinin renk değişiminden etkilenmemesi uzun dönem başarı için önemli bir estetik kriterdir. Çalışmamızda Trakya bölgesinde tüketilen üç farklı yöresel içeceğin kaide materyallerinin rengi üzerindeki etkisi ölçülmüştür.
Gereç ve Yöntemler: PMMA esaslı 3 farklı pembe kaide akriliğinden (Meliodent Rapid Repair, Imicryl IQ15, Duracryl Heat Cure) geleneksel mufla yöntemi ile üretilen örnekler 4 farklı solüsyonda (Distile su (Kontrol Grubu), Hayıt suyu , Erik Suyu, Karadut Suyu) (n=10) 21 gün bekletilmiştir. 0-7 ve 21. günlerde spektrofotometre ile renk ölçümü yapılmış ve renk değişim değerleri (ΔE00) hesaplanmıştır. Renk değişimlerinin istatistiksel analizleri için tek yönlü varyans analizi (one-way ANOVA) ve Tukey HSD çoklu karşılaştırma testi kullanılmıştır. (p=0,05).
Bulgular: Imicryl ile hazırlanan örnekler yedinci günde erik suyunun sebep olduğu renklenme distile suya göre anlamlı derecede yüksektir (p=0,002). Diğer içecekler, materyaller ve sürelerde renk değişimi açısından fark görülmemiştir (p>0,05). Yedinci ve yirmi birinci günlerde tüm içeceklerde renk değişimi değerlerinin gözle algılanabilecek sınırın (ΔE00<1.72) altında kaldığı görülmüştür.
Sonuç: Çalışmamızda PMMA esaslı kaide materyallerinin içeceklerle etkileşim sonucunda renk değişimi gösterdiği ve bu değişimin bekleme süresi, akrilik markası ve tipine bağlı olarak değiştiği bulunmuştur. Sonuç olarak, kaide materyalleriyle içecekler arasındaki renk değişimleri klinik olarak anlamlı değildir.

Anahtar Kelimeler

PMMA, Renk, Meyve ve sebze suları

The Effect of Traditional Regional Beverages on the Color Stability of PMMA Denture Base Materials

Öz

Background: Maintaining color stability of denture bases is an important aesthetic criterion for long-term success. The objective of this study was to measure the effect of three different traditional regional beverages consumed in the Trakya region on the color of PMMA denture base materials. It aimed to investigate how personal habits such as hygiene practices and beverage consumption can influence the color stability of denture bases.
Methods: Samples were prepared using three different pink PMMA denture base resins (Meliodent Rapid Repair, Imicryl IQ15, Duracryl Heat Cure) with a traditional flasking technique. The samples were immersed in four different solutions (Distilled water as control, Oakberry juice, Plum juice, Mulberry juice) (n=10) and stored for 21 days. Color measurements were taken using a spectrophotometer on days 0, 7, and 21, and color change values (ΔE00) were calculated. One-way analysis of variance (ANOVA) and Tukey HSD post-hoc test were used for statistical analysis of color changes (p=0.05).
Results: On the seventh day, samples prepared with Imicryl showed significantly higher discoloration caused by plum juice compared to distilled water (p=0.002). There was no significant difference observed in color changes among the other beverages, materials, and time intervals (p>0.05). On the seventh and twenty-first days, all beverages showed color change values below the perceptible threshold (ΔE00<1.72).
Conclusion: This study revealed that PMMA denture base materials undergo color changes when in contact with beverages, and this change varies depending on the duration of exposure, acrylic resin brand, and type. However, the color changes observed between denture base materials and beverages were not clinically significant.

Anahtar Kelimeler

PMMA, Color, Fruit and Vegetable Juices

Kaynakça

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