Vinegar as an antimicrobial agent for control of Candida spp. in complete denture wearers

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorSilva Pinto, Telma Maria
dc.creatorClaro Neves, Ana Christina
dc.creatorPereira Leao, Mariella Vieira
dc.creatorCardoso Jorge, Antonio Olavo
dc.date2014-05-20T14:04:40Z
dc.date2014-05-20T14:04:40Z
dc.date2008-11-01
dc.date.accessioned2017-04-05T21:32:49Z
dc.date.available2017-04-05T21:32:49Z
dc.identifierJournal of Applied Oral Science. Bauru-sp: Univ São Paulo Fac Odontologia Bauru, v. 16, n. 6, p. 385-390, 2008.
dc.identifier1678-7757
dc.identifierhttp://hdl.handle.net/11449/22693
dc.identifierS1678-77572008000600006
dc.identifierWOS:000266688500005
dc.identifierS1678-77572008000600006-en.pdf
dc.identifierhttp://dx.doi.org/10.1590/S1678-77572008000600006
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/868071
dc.descriptionThe use of denture is known to increase the carriage of Candida in healthy patients, and the proliferation of Candida albicans strains can be associated with denture-induced stomatitis. The aim of this study was to evaluate the use of vinegar as an antimicrobial agent for control of Candida spp. in complete upper denture wearers. Fifty-five patients were submitted to a detailed clinical interview and oral clinical examination, and were instructed to keep their dentures immersed in a 10% vinegar solution ( pH less than 3) overnight for 45 days. Before and after the experimental period, saliva samples were collected for detection of Candida, counting of cfu/mL and identification of species by phenotypical tests ( germ tube formation, chlamidoconidia production, and carbohydrate fermentation and assimilation). The results were analyzed using Spearman's correlation and Student's t-test (p=0.05). Candida yeasts were present in 87.3% of saliva samples before the treatment. A significant reduction was verified in CFU/mL counts of Candida after treatment. A positive correlation between Candida and denture stomatitis was verified, since the decrease of cfu/mL counts was correlated with a reduction in cases of denture stomatitis. Although it was not able to eliminate C. albicans, the immersion of the complete denture in 10% vinegar solution, during the night, reduced the amounts (cfu/mL) of Candida spp. in the saliva and the presence of denture stomatitis in the studied patients.
dc.languageeng
dc.publisherUniversidade de São Paulo (USP), Faculdade de Odontologia de Bauru
dc.relationJournal of Applied Oral Science
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCandida
dc.subjectCandida albicans
dc.subjectDenture
dc.subjectvinegar
dc.titleVinegar as an antimicrobial agent for control of Candida spp. in complete denture wearers
dc.typeOtro


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