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  • Research Article
    Development of whitening mouth rinses formulated with mushroom residues and their effect on enamel’s physical properties
    Julliana Andrade da Silva, Dayse Alexia de Carvalho de Brito, Débora Alves Nunes Leite Lima, Juliano Lemos Bicas, Gislaine Ricci Leonardi
    Restor Dent Endod 2024;49(3):e27.   Published online June 27, 2024
    DOI: https://doi.org/10.5395/rde.2024.49.e27
    AbstractAbstract PDFPubReaderePub
    Objectives

    This study aimed to develop whitening mouth rinses formulated with industrial mushrooms and compare them with over-the-counter whitening mouth rinses.

    Materials and Methods

    Formulations with black shimeji mushrooms, mushroom substrates, and mushroom stalks were developed. Bovine enamel/dentin samples were divided into 7 groups (n = 10): Colgate Luminous White, Listerine Whitening Extreme (LWE), Listerine Cool Mint (LC), mushroom extract rinse (MEC), mushroom substrate rinse (MSB), mushroom stalk rinse (MTC), and artificial saliva. Samples were stained with black tea for 6 days, and then were immersed in 100 mL of each mouth rinse twice daily for 14 days. Color parameters (CIELAB [ΔE*], CIEDE2000 [ΔE00], whiteness index for dentistry [ΔWID]) and microhardness (Knoop hardness number [KHN]) were analyzed at T1 (initial), T2 (24 hours), and T3 (7 days). Mouth rinse pH was measured, and enamel was examined using a scanning electron microscope. Data were analyzed using generalized linear models, and KHN with the generalized linear mixed model for repeated measures (p ≤ 0.05).

    Results

    ΔE* was higher in LW and MSB groups. No significant differences were found for ΔE00 (p = 0.0982) and ΔWID (p = 0.2536). Experimental mouth rinses did not promote enamel whitening based on ΔE00 and ΔWID. LWE and LC reduced KHN and had a more acidic pH, while MEC had higher KHN at T2. MEC, MSB, and MTC had alkaline pH, not altering the tooth surface.

    Conclusions

    Black shimeji mushrooms are promising for mouth rinse development due to their alkaline pH and non-altering effect on surface microhardness.

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