Efeito microbiológico, índice de placa bacteriana, pigmentação dentária e percepção gustativa da clorexidina 0,12% com sistema antidescolorante, após exodontia de terceiros molares

Abstract

Chlorhexidine (CHX) is an antiseptic widely used for the chemical control of bacterial plaque and as antimicrobial agent during the postoperative period of oral surgeries; its long-term use may induce adverse effects such as tooth staining, oral mucosa irritation and taste alterations. Objective: to evaluate the plaque index (PI), tooth color change (ΔE), microbiological effect and patients’ perception regarding the use of 0.12% CHX with Anti Discoloration System after third molar extractions. Methods: this prospective cross-over study involved 22 participants that used 0.12% CHX mouthwashes with and without ADS for 15 days each, with an interval of at least 15 days. Silness and Löe PI was recorded on central incisors and first molars; the color of central incisors was measured with a spectrophotometer and ΔE was calculated by using the formula ΔE=[(ΔL*)2+(Δa*)2+(Δb*)2 ] 0,5; the Streptococcus sp in saliva were quantified through Colony Forming Units (CFU); the patient's perception was obtained with the Visual Analogue Scale (VAS) for the following parameters: 1) taste of the product, 2) alteration in food taste, 3) changes in salt perception, 4) irritation of the oral mucosa. Results: a reduction of IP was observed for both groups, with no significant difference between incisors and canines (p>.05); however, molars presented higher IP for the CHX with ADS group (p=.011). ΔE for CHX with and without ADS groups were 2.95 and 3.85, respectively. A significant decrease in CFU/mL was found for both groups, albeit lower for CHX with ADS (p=.001). In the CHX with ADS group, alterations in food taste, changes in salt perception and irritation of the oral mucosa were significantly lower than CHX group (p<.05). Conclusion: both solutions were efficient in bacterial plaque control; ΔE was clinically unsatisfactory for CHX group and acceptable for CHX with ADS; the use of CHX without ADS resulted in significant reduction of CFU/mL; and participants reported less alteration in food taste, salt perception and irritation of the oral mucosa when CHX with ADS was used.