An alternative to dentine restoration was proposed in a Scientific Reports paper by scientists at King’s College London earlier in the month. A study found that Tideglusib, a drug currently undergoing testing in Alzheimer’s patients, stimulated the stem cells in the teeth to the point where dentine restoration was possible.
In the study, scientists also found that soaking a small biodegradable sponge with Tideglusib and inserting it into the damaged tooth area will allow for the growth of new dentine, with the restorative process taking only about 6 weeks. Moreover, these sponges are composed of collagen so that they will disappear over time, leaving only the repaired tooth intact.
Our current method for treating cavities relies on man-made fillings, such as using calcium or silicon aggregates to fill up holes in damaged teeth, and is not a completely efficient treatment. With further research on Tideglusib, perhaps fillings will become obsolete in the future.
A new research project from the Creighton University School of Dentistry could nullify the conventional drill and fill approach often employed by dental specialists to treat tooth decay. The study team has come up diagnostic solution that can be applied on the teeth’s surface to particularly uncover the cavity stage. With the additional use of standard x-ray, dentists will have the capability of easily identifying carries and treating it at its initial phase, to in turn prevent decomposition via a pain free approach in diagnosis and medication.
The early decay stage (non-cavitated state) can be stopped without the need of a filling but the latter cavitated phase often requires it to negate the issue. Oral radiology professor Benn notes that the drill-fill method often results in a repair-destruction continual cycle for the patient, since most of these fillings are just mere replacements that require substitution over time. He further adds that with the integration of advanced treatment techniques, the diagnostic liquid solution could eliminate the need to use fillings in more than fifty percent of the carries cases.
Salient factors to consider when choosing a dental prophylactic paste include the type of benefits it accrues to the patients, its taste, as well as the residue formation aspect. Initially regarded as abrasive compounds, advanced technology has transcended prophy pastes to enable them partake in a wide variety of activities besides cleaning/polishing. Oral research points out to fluoride and calcium phosphate as key elements that enhance the re-mineralization process. Oral disease preventing medication with these additives should therefore be given the first priority.
Fluoride has the capability of restraining demineralization processes, and its effects are long lasting since the compound can remain on the mouth cavity to be disseminated over time with saliva release. Hygienist Amber Auger asserts that more benefits can be enjoyed with integration of other products like the xylitol, which inhibits activities of decay-causing bacteria and Streptococcus mutans.
A perfect example of a prophy taste is the four flavored Ultrapro TX with potassium nitrate and fluoride components. It’s delivered to a patient in fine, medium or course grit forms.
Health proponents have since time immemorial advocated for the consumption of dairy products, asserting they are key ingredients to the overall well-being of bone structures. Now, a research project published at the journal General Dentistry mentions that cheese has the capability of protecting teeth against dental carries.
The study involved an assessment of oral pH levels of 68 subjects prior to the consumption of milk, cheese and sugar-free yoghurt. Vipul Yadav, lead author of the undertaking, provides insights on how acidity/basicity amounts affect oral health, detailing that a pH level below 5.5 is a catalyst to tooth erosion, an occurrence that plagues/breaks down the teeth’s outside layer. Therefore, the risk of developing dental carries is significantly reduced with a higher pH (above 5.5).
The experiment showed that milk and yoghurt were not able to increase pH, but cheese rapidly increased the alkalinity level due to the compound’s capability of surging saliva production (the most instinctive methodology that enables the healthy baseline acidity amounts within the mouth).