AI Article Synopsis
- Bone reduction and shelf preparation are key steps before implant surgery that could impact primary stability.
- The study aimed to compare primary stability of implants placed on altered bone (after alveoloplasty) versus naturally healed bone.
- Results showed no significant difference in stability measures (RFA and IT) between the groups, with bone density being the main factor affecting primary stability for immediate loading of implants.
Article Abstract
Background: Bone reduction and shelf preparation is a common procedure to establish a new alveolar plane before implant surgery, which might effect the primary stability.
Aim: Primary stability was questioned in terms of bone reduction and shelf preparation. The suitability of immediate loading was compared between the implants placed on crests, which underwent alveoloplasty, and the implants placed on a naturally healed alveolar bone.
Patients And Methods: We designed and implemented a retrospective cohort study. Twenty patients (mean age 49.2 years) were treated with 160 dental implants. The primary predictor variable was extraction and bone reduction. The secondary predictor variables were bone density and the implant surface. The outcome variables were resonance frequency analysis (RFA) and insertion torque (IT) values.
Results: There was no statistically significant difference between groups regarding RFA and IT (P > 0,05). Interactions of surface area with the RFA and IT in both groups were not statistically significant; however, bone density presented a statistically significant effect on outcome variables for both groups.
Conclusion: IT and RFA are not influenced by bone reduction, shelf preparation, or the implant surface. Primary stability is mostly affected by bone density in the immediate load of 4 implants to support a full-arch prosthesis.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.4103/njcp.njcp_1630_21 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Crosslinked protein-polysaccharide nanocomposite coating for pork preservation: Impact on physicochemical properties and microbial structure.
Food Chem
April 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, PR China. Electronic address:
Edible films are significant in prolonging the shelf life of meat products. Herein, we prepared some edible coatings (EW/TNPCSs) based on egg white/chitosan/pectin as polymer matrix, containing tannic acid-nisin composite nano-crosslinker with antibacterial-antioxidant activities. The results of preservation indicated that the prepared EW/TNPCSs reduced the water loss of chilled pork and delayed the changes of taste, texture and surface color.
View Article and Find Full Text PDFIn situ synthesis of HKUST-1 on copper-ammonia fiber for preparation of quaternary-ammonium chitosan based active packaging with sustained-release cinnamaldehyde.
Int J Biol Macromol
January 2025
School of Chemistry and Chemical Engineering, Guangxi University, 100 East University Road, Nanning 530004, PR China. Electronic address:
Cinnamaldehyde (CIN) is gaining interest as a highly effective natural antimicrobial agent to extend the shelf life of fruits. However, its inherent instability limits further applications. In this work, a new strategy for the synthesis of HKUST-1 to encapsulate CINs by in situ growth method using copper-ammonia fiber as precursors is proposed.
View Article and Find Full Text PDFPreparation and characterization of polyvinyl alcohol and chitosan composite film with cassia oil encapsulated in β-cyclodextrin and its application in fresh banana.
Int J Biol Macromol
January 2025
Institute of Translational Medicine, School of Medicine, Yangzhou University, Yangzhou 225001, PR China; The Key Laboratory of the Jiangsu Higher Education Institutions for Integrated Traditional Chinese and Western Medicine in Senile Diseases Control (Yangzhou University), Yangzhou 225001, PR China. Electronic address:
In this study, composite films were developed by encapsulating cassia oil (CO) with β-cyclodextrin through a microencapsulation technique and incorporating it into a chitosan (CS), polyvinyl alcohol (PVA) and glycerol matrix. The primary objective of the film was to inhibit bacterial growth on the surface of fresh bananas and extend their shelf life. Characterization methods were employed to evaluate the physical properties and functionality of the composite films.
View Article and Find Full Text PDFConstruction of W/O/W microcapsules based on the combination of polyglycerol polyricinoleate/protein for the co-encapsulation of crocin and quercetin: Physical properties, stability and in vitro digestion.
Food Chem
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
Due to health reasons of polyglycerol polyricinoleate (PGPR), there has been a growing interest in reducing it. To address this, this study developed the PGPR/Protein (whey, pea, and chickpea protein isolates) emulsifier combinations. The effects of these combinations on the preparation, structure, physicochemical and in vitro digestive properties of W/O/W microcapsules were evaluated.
View Article and Find Full Text PDFQuinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.
Plant Foods Hum Nutr
January 2025
College of Food Science and Engineering, Ningbo University, Ningbo, 315832, PR China.
Quinoa polysaccharides have attracted significant research interest in recent years due to their diverse biological activities, including antiviral, anti-inflammatory, antioxidant, and immunoregulatory properties. These attributes align with the growing global demand for natural, functional food ingredients, positioning quinoa polysaccharides as a valuable resource in food science and technology. This review presents an overview of the various bioactivities of quinoa polysaccharides, critically evaluates the methods used for their extraction and purification, describes their structural characteristics, and discusses their practical applications across multiple areas within the food industry, including food additives, meat products, health foods, and innovative food packaging.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!