Virgin Olive Oil, Soybean Oil, and Hank's Balanced Salt Solution Used as Storage Media on Periodontal Ligament Cell Viability.

ATASOY ULUSOY Ö. İ., Ekici M. A., ALAÇAM T., BARIŞ E., Ulusoy C.

Pediatric dentistry, cilt.41, sa.6, ss.485-488, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 6
  • Basım Tarihi: 2019
  • Dergi Adı: Pediatric dentistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.485-488
  • Lokman Hekim Üniversitesi Adresli: Hayır

Özet

Purpose: The purpose of this study was to compare the effects of virgin olive oil (VOO), soybean oil (SO), and Hank's Balanced Salt Solution (HBSS) on the vitality of periodontal ligament (PDL) cells of simulated avulsed teeth. Methods: Forty freshly extracted teeth were randomly divided into three experimental groups (n equals 10), one positive control group (n equals five), and one negative control group (n equals five). The experimental teeth were air-dried for 30 minutes and then soaked in one of the three storage solutions: HBSS, VOO, or SO. To quantify the number of viable cells, a collagenase-dispase assay was used. The viable PDL cells were determined via 0.4% Trypan blue staining. Data were statistically analyzed using the Kruskal-Wallis H test and Mann-Whitney U test with a significance level of 0.05. Results: The number of viable cells was significantly higher after storage in SO than in HBSS (P=0.004). There was no significant difference between SO and VOO in terms of PDL cell viability. Conclusion: Vegetable oils can be promising storage solutions for maintaining the periodontal ligament cell viability of avulsed teeth.