Preparation and In Vitro Characterization of Gels Based on Bromelain, Whey and Quince Extract

Effect of Experimental Bleaching Gels With Enzymes on Composite and Enamel

INTRODUCTION AND AIMS

Potential secondary or toxic effects of peroxide-based whitening gels have driven the search for alternative methods that use natural compounds with gentle action on tooth enamel that provide remineralizing benefits.

METHODS

This study introduces four innovative experimental whitening gels (GC, G1, G3, G4) formulated with enzymes (Bromelaine and Papaine) and natural extracts, along with SiO2. The efficacy of these gels was tested on nanohybrid dental composite (EsCOM100, Spident Company) and dental enamel stained with coffee and natural juice (Tedi) over 10 days. The structural changes in samples before and after bleaching were examined using scanning electron microscopy and atomic force microscopy. Additionally, cytotoxicity tests were conducted on the gels using mesenchymal stem cells from human dental pulp (dMSC) and human keratinocytes (HaCaT). Antibacterial activity was assessed on five strains (Streptococcus mutans. Porphyromonas gingivalis; Enterococcus faecalis; Escherichia coli; Staphylococcus aureus).

RESULTS

Coffee and natural juice stains significantly increase the roughness of composite and enamel surfaces by forming deposits. The enzymatic action of bromelain and papain effectively disorganizes and removes these clusters, significantly reducing surface roughness.

CONCLUSION

Notably, the gel containing papain and nanostructured SiO2 proved to be the most effective in removing coffee stains from both composite surfaces and enamel. On the other hand, the gel with bromelain and nanostructured SiO2 was the most efficient in removing natural juice stains. The absence of SiO2 in the experimental gels slightly decreased the enzymes' effectiveness in stain removal. The antibacterial activity observed in the experimental gels is attributed solely to the enzymatic compounds.

Effects of Bromelain and Papain in Tooth Whitening and Caries Removal: A Literature Review

Background/Objectives: The objective of this review is to establish a solid base of information regarding the use of proteolytic enzymes to replace hydrogen peroxide/carbamide in teeth whitening products. The use of proteolytic enzymes, such as bromelain and papain, can provide surprising results for solving two important aspects related to dental aesthetics: tooth whitening and the chemo-mechanical removal of damaged dental tissue. Due to their ability to degrade salivary proteins, these enzymes can be used successfully as active agents in tooth whitening and in the atraumatic treatment of caries without being accompanied by other side effects on dental components. Methods: Random-effects meta-analyses were performed with enzymes (bromelain, papain) used in dentistry. A keyword search of scientific publications was conducted using the Google Academic, Web of Science and PubMed search engines. Results: The results were systematized in the present work in two parts: bromelain and papain effects in tooth whitening and chemo-mechanical/atraumatic removal of damaged dental tissues. Conclusions: The findings from different studies and clinical reports indicate that bromelain and papain could be considered efficient and safe therapeutic agents not only in various medical conditions but also in dental problems.

Whitening Efficiency of Papain and Bromelain Gels in Removing Dental Stains

This study aimed to evaluate the micro-nanostructure and color changes of dental enamel after treatment with new gel formulations containing papain or bromelain. Eighty caries-free, extracted human teeth were randomly divided into two groups (n = 40) and stained by immersion in either coffee or Tedi juice for 4 h daily over five consecutive days. After staining, the samples were washed and stored in artificial saliva at 37 °C. The stained samples were then treated with four different whitening gels (GC, G1, G2, and Opalescence 15%) for 4 h daily. Following each treatment, the samples were rinsed and stored in artificial saliva. Color changes were measured using a digital spectrophotometer to assess CIEL*a*b* ΔE* and the Whiteness index (WI). The enamel micro-nanostructure was analyzed using SEM and AFM. Data were statistically analyzed using one-way ANOVA followed by Tukey's HSD test. The results showed that gels containing papain and bromelain were more effective than the commercial gel in removing stains. SEM and AFM analysis indicated that papain was particularly effective for removing coffee stains, while bromelain was better for stains from natural juices. Healthy enamel has a Ra value of approximately 10 nm, which increases to about 40 nm after staining. Papain restored enamel roughness to approximately 8 nm for coffee stains and bromelain restored it to 11 nm for juice stains, delivering optimal results, while commercial gel ensures a roughness of about 15 nm after stain removal. CIELAB reveals notable changes in ΔE and WI after bleaching, revealing that papain gel is optimal for coffee stain removal and bromelain gel is optimal for natural juice stains. In conclusion, dental stains should be assessed by a dentist to determine the most suitable gel for achieving optimal results.

Short Peptides for Hydrolase Supramolecular Mimicry and Their Potential Applications

Hydrolases are enzymes that have found numerous applications in various industrial sectors spanning from pharmaceuticals to foodstuff and beverages, consumers' products such as detergents and personal care, textiles, and even for biodiesel production and environmental bioremediation. Self-assembling and gelling short peptides have been designed for their mimicry so that their supramolecular organization leads to the creation of hydrophobic pockets for catalysis to occur. Catalytic gels of this kind can also find numerous industrial applications to address important global challenges of our time. This concise review focuses on the last 5 years of progress in this fast-paced, popular field of research with an eye towards the future.

In Vitro Study of Composite Cements on Mesenchymal Stem Cells of Palatal Origin

Uniform filler distribution in composites is an important requirement. Therefore, BaO glass, nano hydroxyapatite and quartz filler distribution was realized through PCL microcapsules which progressively release filler during matrix polymerization. Two composites were realized based on a complex matrix containing BisGMA, UDMA, HEMA and PEG400 mixed with a previously described mineral filler: 33% for C1 and 31% for C2. The spreading efficiency was observed via SEM, revealing a complete disintegration of the microcapsules during C1 polymerization, while C2 preserved some microcapsule parts that were well embedded into the matrix beside BaO filler particles; this was confirmed by means of the EDS spectra. Mesenchymal stem cells of palatal origin were cultured on the composites for 1, 3, 5 and 7 days. The alkaline phosphatase (ALP) level was measured at each time interval and the cytotoxicity was tested after 3, 5 and 7 days of co-culture on the composite samples. The SEM investigation showed that both composites allowed for robust proliferation of the cells. The MSC cell pluripotency stage was observed from 1 to 3 days with an average level of ALP of 209.2 u/L for C1 and 193.0 u/L for C2 as well as a spindle cell morphology. Cell differentiation occurred after 5 and 7 days of culture, implied by morphological changes such as flattened, star and rounded shapes, observed via SEM, which were correlated with an increased ALP level (279.4 u/L for C1 and 284.3 u/L for C2). The EDX spectra after 7 days of co-culture revealed increasing amounts of P and Ca close to the hydroxyapatite stoichiometry, indicating the stimulation of the osteoinductive behavior of MSCs by C1 and C2. The MTT assay test showed a cell viability of 98.08% for C1 and 97.33% for C2 after 3 days, proving the increased biocompatibility of the composite samples. The cell viability slightly decreased at 5 and 7 days but the results were still excellent: 89.5% for C1 and 87.3% for C2. Thus, both C1 and C2 are suitable for further in vivo testing.

Characterization of a Graphene Oxide-Reinforced Whey Hydrogel as an Eco-Friendly Absorbent for Food Packaging

This study presents a structural analysis of a whey and gelatin-based hydrogel reinforced with graphene oxide (GO) by ultraviolet and visible (UV-VIS) spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The results revealed barrier properties in the UV range for the reference sample (containing no graphene oxide) and the samples with minimal GO content of 0.66×10−3% and 3.33×10−3%, respectively, in the UV-VIS and near-IR range; for the samples with higher GO content, this was 6.67×10−3% and 33.33×10−3% as an effect of the introduction of GO into the hydrogel composite. The changes in the position of diffraction angles 2θ from the X-ray diffraction patterns of GO-reinforced hydrogels indicated a decrease in the distances between the turns of the protein helix structure due to the GO cross-linking effect. Transmission electron spectroscopy (TEM) was used for GO, whilst scanning electron microscopy (SEM) was used for the composite characterization. A novel technique for investigating the swelling rate was presented by performing electrical conductivity measurements, the results of which led to the identification of a potential hydrogel with sensor properties.