Evaluating the erosive potential of various whey protein drinks on dental composites

Abstract

Background: Whey protein beverages’ viscosity, lactose content, and acidic pH could all pose risks to the oral cavity’s current composite restorations. Objectives: Assessing the impact of distilled water (DW), whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein water (WPW) on the surface roughness of four restorative composites with various microstructures (Filtek Z 250XT, Filtek Z 350XT,, Filtek P 60 and Filtek Bulk Fill). Materials & Methodology: A total of eighty samples were divided into 4 groups. From each material, 20 disc-shaped samples were created and wet polished. Samples from each group were subsequently separated into four subgroups based on the amount of time they spent submerged in various Whey protein beverages. In each Protein powder beverage, the soaking protocol was carried out twice for a total of 10 minutes. They were then submerged in fake saliva for an additional 10 minutes every day for 30 days. Samples were kept until the following cycle in distilled water. The surface roughness of all the samples was measured before and after immersion using a contact-type surface profilometer. With a 5% level of significance, the data were statistically analysed using the unpaired “t” test and Mann Whitney U test. Results & Conclusions: The surface roughness of all dental composites substantially increased after immersion in all whey protein beverages, although WPW induced the greatest alterations, followed by WPC and WPI. The biggest increase in surface roughness was seen in Filtek Z 250XT composites, followed by Filtek P 60 composites, with Filtek Bulk Fill demonstrating the lowest increase.