A Novel Approach of Administering Cranberry Extract Into 3D-Printed Denture Bases for the Prevention of Denture-Induced Stomatitis: An Observational Study

TL;DR

This study explores using cranberry extract in 3D-printed dentures to reduce mouth sores and improve durability compared to traditional materials.

Contribution

The novelty lies in incorporating cranberry extract into 3D-printed denture materials to prevent stomatitis and enhance mechanical properties.

Findings

Cranberry-infused 3D-printed dentures showed significantly fewer fungal colonies compared to traditional PMMA dentures.

3D-printed dentures had lower biofilm thickness and better mechanical strength and toughness than PMMA.

Surface coverage by biofilm was significantly reduced in the 3D-printed group.

Abstract

Background: Complete dentures play an important role in restoring oral function and aesthetics, yet they may contribute to denture stomatitis, necessitating improved materials and hygiene practices. Cranberry extract, known for its antifungal properties, presents a promising avenue for preventing stomatitis when incorporated into novel denture materials.

Aims and objectives: This research aimed to assess the efficiency of cranberry extract-infused stereolithography (SLA) 3D-printable resins in preventing denture-induced stomatitis and compare their mechanical properties with conventional heat-cured denture base polymers.

Materials and methods: Fifteen patients aged 45 to 60 with completely edentulous maxillary and mandibular arches received two sets of dentures: control dentures made from heat-activated polymethyl methacrylate (PMMA) and treatment dentures made from cranberry-infused 3D-printed resin. Candidal colony-forming units (CFUs) and confocal microscopy were used to assess biofilm formation on 30 samples. For the evaluation of mechanical properties, 30 samples were made in each group, and the flexural strength and fracture toughness were examined for both the control and test groups.

Results: Significantly fewer CFUs were observed in 3D-printed dentures compared to PMMA dentures at 104 concentrations (p=0.03). Biofilm thickness was significantly lower in 3D-printed dentures (p=0.039), but volume fraction biofilm exhibited no discernible change (p>0.05). Surface coverage was significantly reduced in 3D-printed dentures (p=0.028). Flexural strength was higher in 3D-printed samples (124.25±2.67 MPa) compared to PMMA (109.76±9.35 MPa), with a statistically significant difference. Fracture toughness was also significantly higher in 3D-printed dentures (1.60±0.12) compared to PMMA (1.38±0.95) (p=0.028).

Conclusion: Cranberry-infused 3D-printable resins demonstrate promise in dropping Candida adhesion and biofilm formation, potentially lowering the risk of denture stomatitis. Moreover, these resins exhibit superior mechanical properties compared to conventional denture base polymers, suggesting a potential alternative for prosthodontic applications.

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