AIM: To evaluate microleakage of Nanoionomer (3M ESPE Ketac(™) N100 Light cured Nanoionomer Restorative) and Nanocomposite (3M ESPE Filtek(™) Z350 XT Universal Restorative) restorations, immersed in fruit drink, fresh fruit juice and soft drink. STUDY DESIGN: Eighty caries free maxillary premolars extracted for orthodontic purpose were used for the study. Class V cavities were prepared and restored with Nanocomposite on buccal surface and Nanoionomer on the palatal surface. The teeth were thermocycled following the restoration. The experimental groups comprised of 72 teeth (3 groups comprising 24 teeth each for fruit drink, fresh fruit juice and soft drink), while remaining 8 formed the control group. Each of experimental group was further divided into three subgroups (low, medium and high immersion). The teeth were finally immersed in Rhodamine B dye, sectioned and evaluated under stereomicroscope. Statistical analyses used were Mann-Whitney test and ANOVA test. RESULTS: The teeth showed statistically significant microleakage as the immersion regime increased. Soft drink group showed highest microleakage followed by fresh fruit juice and fruit drink. Nanocomposite exhibited more microleakage but the comparison was not statistically significant. CONCLUSION: The three beverages used in the study affected the microleakage of both restorative materials significantly. The microleakage scores increased as the frequency of the immersions increased. Soft drink caused highest microleakage followed by fresh fruit juice and fruit drink.
AIM: To evaluate microleakage of Nanoionomer (3M ESPE Ketac(™) N100 Light cured Nanoionomer Restorative) and Nanocomposite (3M ESPE Filtek(™) Z350 XT Universal Restorative) restorations, immersed in fruit drink, fresh fruit juice and soft drink. STUDY DESIGN: Eighty caries free maxillary premolars extracted for orthodontic purpose were used for the study. Class V cavities were prepared and restored with Nanocomposite on buccal surface and Nanoionomer on the palatal surface. The teeth were thermocycled following the restoration. The experimental groups comprised of 72 teeth (3 groups comprising 24 teeth each for fruit drink, fresh fruit juice and soft drink), while remaining 8 formed the control group. Each of experimental group was further divided into three subgroups (low, medium and high immersion). The teeth were finally immersed in Rhodamine B dye, sectioned and evaluated under stereomicroscope. Statistical analyses used were Mann-Whitney test and ANOVA test. RESULTS: The teeth showed statistically significant microleakage as the immersion regime increased. Soft drink group showed highest microleakage followed by fresh fruit juice and fruit drink. Nanocomposite exhibited more microleakage but the comparison was not statistically significant. CONCLUSION: The three beverages used in the study affected the microleakage of both restorative materials significantly. The microleakage scores increased as the frequency of the immersions increased. Soft drink caused highest microleakage followed by fresh fruit juice and fruit drink.