In Vitro Evaluation of Flexural Strength, Impact Strength, and Surface Microhardness of Vaccinium macrocarpon Reinforced Polymethyl Methacrylate Denture Base Resin

IF 1.7 Q3 DENTISTRY, ORAL SURGERY & MEDICINE

Clinical and Experimental Dental Research Pub Date : 2025-05-19 DOI:10.1002/cre2.70145

Anitha Kuttae Viswanathan, Rajkumar Krishnan

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引用次数: 0

Abstract

Objective

The antimicrobial efficacy of cranberry (CA) against oral infections was well evidenced. Influence of cranberry on the mechanical properties of heat-activated polymethyl methacrylate (HA-PMMA) denture base resin (DBR) is unexplored till date and is significant for a better understanding of the reinforcement. This study aimed to evaluate the flexural strength (FS), impact strength (IS), and surface microhardness (VHN) of heat-cure PMMA DBR reinforced with varying concentrations of Vaccinium macrocarpon (cranberry) extract.

Material and Methods

A total of 150 samples were categorized into five groups (n = 10) by weight percentage of 0, 0.5, 1.0, 1.5, and 2.0 cranberry extract added into HA-PMMA polymer after the performance of antimicrobial efficacy testing of CA. Three-point bending test for FT, Izod impact testing for IS, and Vickers microhardness test were performed. Fractured sample surface was characterized by a high-resolution scanning electron microscope (HR-SEM). Raw data were statistically analyzed with one-way ANOVA and post hoc Bonferroni test.

Results

A significant improvement in flexural strength of 76.88 ± 0.73 MPa, impact strength of 6.66 ± 0.24 kJ/m², and microhardness of 18.44 ± 0.27 kg/mm² was observed at 2 wt.% (p < 0.0001). Fractured surface topography showed dispersion of cranberry particles as a thin fibrous band intermeshed within resin matrix.

Conclusions

Addition of up to 2 wt.% cranberry improved the FS, IS, and VHN on comparison to 0 wt.% control HA-PMMA.

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大碳酸钙增强聚甲基丙烯酸甲酯义齿基托树脂抗弯强度、冲击强度和表面显微硬度的体外评价

目的研究蔓越莓（CA）对口腔感染的抗菌作用。蔓越莓对热活化聚甲基丙烯酸甲酯（HA-PMMA）义齿基托树脂（DBR）力学性能的影响迄今尚未被研究，这对更好地了解增强材料具有重要意义。本研究旨在评价不同浓度蔓越莓提取物增强热固化PMMA DBR的抗弯强度（FS）、冲击强度（IS）和表面显微硬度（VHN）。材料与方法对150个样品进行CA的抗菌性能测试后，按添加0、0.5、1.0、1.5、2.0蔓越莓提取物的重量百分比将其分为5组（n = 10），对FT进行三点式弯曲试验，对IS进行Izod冲击试验，并进行维氏显微硬度试验。采用高分辨率扫描电镜（HR-SEM）对断裂试样表面进行了表征。原始资料采用单因素方差分析和事后Bonferroni检验进行统计学分析。结果2 wt时抗折强度提高76.88±0.73 MPa，冲击强度提高6.66±0.24 kJ/m2，显微硬度提高18.44±0.27 kg/mm2。% （p < 0.0001）。断裂的表面形貌显示蔓越莓颗粒以一薄纤维带的形式分散在树脂基体中。结论：最多添加2 wt。与0 wt相比，%蔓越莓改善了FS、IS和VHN。%控制HA-PMMA。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Clinical and Experimental Dental Research DENTISTRY, ORAL SURGERY & MEDICINE-

CiteScore

3.30

自引率

5.60%

发文量

165

审稿时长

26 weeks

期刊介绍： Clinical and Experimental Dental Research aims to provide open access peer-reviewed publications of high scientific quality representing original clinical, diagnostic or experimental work within all disciplines and fields of oral medicine and dentistry. The scope of Clinical and Experimental Dental Research comprises original research material on the anatomy, physiology and pathology of oro-facial, oro-pharyngeal and maxillofacial tissues, and functions and dysfunctions within the stomatognathic system, and the epidemiology, aetiology, prevention, diagnosis, prognosis and therapy of diseases and conditions that have an effect on the homeostasis of the mouth, jaws, and closely associated structures, as well as the healing and regeneration and the clinical aspects of replacement of hard and soft tissues with biomaterials, and the rehabilitation of stomatognathic functions. Studies that bring new knowledge on how to advance health on the individual or public health levels, including interactions between oral and general health and ill-health are welcome.