Evaluation of Surface Treatment on The Surface Roughness and Candida Albicans Adhesion of Denture Base Materials in Common Beverages

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dc.contributor.authorSaygin, Ayşegul Goze
dc.contributor.authorTugut, Faik
dc.contributor.authorTunc, Tutku
dc.contributor.authorOkutan, Esmanur Karanfil
dc.date.accessioned2025-05-04T16:41:53Z
dc.date.available2025-05-04T16:41:53Z
dc.date.issued2025
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractObjectives: This study compares the surface roughness and microbial adhesion of the denture base materials(DBMs) on which various surface treatments are applied and immersed in beverages. Materials and Methods: 240 disc-shaped specimens were prepared from different DBMs; autopolymerized acrylic resin, heat-polymerised acrylic resin and urethan dimethacrylate resin. The samples were divided into two main groups according to applied surface treatment methods; conventional polishing(Cp) and optiglaze (Og) surface sealant agent. Subgroups were created according to the beverage (distilled water, black tea, coffee, and cola) (n=10). After the initial surface roughness measured, and the measurement was repeated on the 14th day. One sample of each group was submitted to bacterial adhesion and scanning electron microscopy(SEM). Data were statistically analysed with Kruskall Wallis and t-test by using SPPS 22.0. Results: When the Ra0 and Ra1 values were compared, the mean Ra values increased for all groups. Statistically significance was found between the DBMs for Og compared to Cp(p<0.05). Black tea beverage had been shown to affect all DBMs treated with Og. The highest C.albicans adhesion was found in GroupI-Cp which was kept in cola whereas the lowest adhesion was shown in GroupI-Og, aged in distilled water. Conclusions: Og surface sealant may be applied as an alternative to Cp. However, the surface roughness of DBMs increase dependent on the consumption habits and microbial adhesion occurs. © (2025), (Cumhuriyet University Faculty of Dentistry). All rights reserved.
dc.identifier.doi10.7126/cumudj.1485029
dc.identifier.endpage61
dc.identifier.issn2146-2852
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105003060792
dc.identifier.scopusqualityQ4
dc.identifier.startpage54
dc.identifier.urihttps://doi.org/10.7126/cumudj.1485029
dc.identifier.urihttps://hdl.handle.net/20.500.12418/34942
dc.identifier.volume28
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCumhuriyet University Faculty of Dentistry
dc.relation.ispartofCumhuriyet Dental Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250504
dc.subjectCandida Albicans
dc.subjectCandida Albicans
dc.subjectOptiglaze
dc.subjectOptiglaze
dc.subjectPMMA
dc.subjectPMMA
dc.subjectSurface roughness
dc.subjectUDMA
dc.subjectUDMA
dc.subjectYüzey Pürüzlülüğü
dc.titleEvaluation of Surface Treatment on The Surface Roughness and Candida Albicans Adhesion of Denture Base Materials in Common Beverages
dc.title.alternativeProtez Kaide Materyallerine Uygulanan Farklı Cilalama İşlemlerinin Yüzey Pürüzlülüğü ve Candida Albicans Tutulumlarının Değerlendirilmesi
dc.typeArticle

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