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dc.contributor.authorPinto, Telma Maria Silva
dc.contributor.authorNeves, Ana Christina Claro
dc.contributor.authorLeão, Mariella Vieira Pereira
dc.contributor.authorJorge, Antonio Olavo Cardoso [UNESP]
dc.date.accessioned2022-04-28T20:48:12Z
dc.date.available2022-04-28T20:48:12Z
dc.date.issued2008-01-01
dc.identifierhttp://dx.doi.org/10.1590/S1678-77572008000600006
dc.identifier.citationJournal of Applied Oral Science, v. 16, n. 6, p. 385-390, 2008.
dc.identifier.issn1678-7765
dc.identifier.issn1678-7757
dc.identifier.urihttp://hdl.handle.net/11449/225376
dc.description.abstractThe 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, chlamidoeonidia 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 Cundida spp. in the saliva and the presence of denture stomatitis in the studied patients.en
dc.format.extent385-390
dc.language.isoeng
dc.relation.ispartofJournal of Applied Oral Science
dc.sourceScopus
dc.subjectCundida albicuns
dc.subjectCundidu
dc.subjectDenture
dc.subjectVinegar
dc.titleVinegar as an antimicrobial agent for control of Candida spp. in complete denture wearersen
dc.typeArtigo
dc.contributor.institutionUniversity of Taubaté
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationDepartment of Dentistry University of Taubaté, Taubaté, SP
dc.description.affiliationDepartment of Microbiology and Immunology Bioscience Basic Institute University of Taubaté, Taubaté, SP
dc.description.affiliationDepartment of Microbiology and Immunology Dental School of São José dos Campos São Paulo State University, São José dos Campos, SP
dc.description.affiliationUnespDepartment of Microbiology and Immunology Dental School of São José dos Campos São Paulo State University, São José dos Campos, SP
dc.identifier.doi10.1590/S1678-77572008000600006
dc.identifier.scopus2-s2.0-58049181651
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