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Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study
AIM: The current study was conducted to evaluate the influence of frequently ingested beverages on the stability of suture materials. MATERIALS AND METHODS: This research comprised of two kinds of chromic catgut, polyglactin 910 (4-0) absorbable suture materials. Every specimen was subjected to tyin...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Wolters Kluwer - Medknow
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10466662/ https://www.ncbi.nlm.nih.gov/pubmed/37654402 http://dx.doi.org/10.4103/jpbs.jpbs_575_22 |
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author | Das, Asutosh Lahiri, Banibrata Singh, Praveen Kumar Kumari, Deesha Mishra, Debasish Bhushan, Purnendu |
author_facet | Das, Asutosh Lahiri, Banibrata Singh, Praveen Kumar Kumari, Deesha Mishra, Debasish Bhushan, Purnendu |
author_sort | Das, Asutosh |
collection | PubMed |
description | AIM: The current study was conducted to evaluate the influence of frequently ingested beverages on the stability of suture materials. MATERIALS AND METHODS: This research comprised of two kinds of chromic catgut, polyglactin 910 (4-0) absorbable suture materials. Every specimen was subjected to tying using a square surgeon’s knot. Subsequent to pretensioning, 80 suture samples (40 of every material) were employed in this research. Every specimen was subjected to immersion in artificial saliva to replicate the oral atmosphere. Specimens were sunken in the acidic drink (Coca Cola) and tea for 10 min every day. Tensile strengths of the suture specimens were subjected to test at particular time periods: before immersion and 1, 7, and 14 days after immersion. Tensile strength evaluation of the suture specimens was performed employing the microtensile tester at a cross-head speed of 2.0 mm/60 s. RESULTS: When subjected to exposure to acidic beverages, the tensile strength of chromic catgut suture before immersing was 25.14 ± 0.16, 25.02 ± 0.08 on the first day, 16.34 ± 0.23 on the seventh day, and 9.18 ± 0.28 on the fourteenth day. When the suture substance made contact with tea, the tensile strength before immersing was 24.48 ± 0.02, 24.14 ± 0.16 on the first day, 18.26 ± 0.11 on the seventh day, and 12.39 ± 0.14 on the fourteenth day. When subjected to exposure to acidic beverages, the tensile strength of polyglactin 910 sutures before immersing was 25.21 ± 0.02, 25.08 ± 0.01 on the first day, 18.12 ± 0.06 on the seventh day, and 10.06 ± 0.32 on the fourteenth day. When the suture substance made contact with tea, the tensile strength before immersing was 25.02 ± 0.14, 24.96 ± 0.04 on the first day, 20.48 ± 0.18 on the seventh day, and 14.10 ± 0.08 on the fourteenth day. The differences between the groups were statistically significant. CONCLUSION: In conclusion, polyglactin 910 exhibited a maintained strength superior than chromic catgut sutures subsequent to 14 days. |
format | Online Article Text |
id | pubmed-10466662 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Wolters Kluwer - Medknow |
record_format | MEDLINE/PubMed |
spelling | pubmed-104666622023-08-31 Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study Das, Asutosh Lahiri, Banibrata Singh, Praveen Kumar Kumari, Deesha Mishra, Debasish Bhushan, Purnendu J Pharm Bioallied Sci Original Article AIM: The current study was conducted to evaluate the influence of frequently ingested beverages on the stability of suture materials. MATERIALS AND METHODS: This research comprised of two kinds of chromic catgut, polyglactin 910 (4-0) absorbable suture materials. Every specimen was subjected to tying using a square surgeon’s knot. Subsequent to pretensioning, 80 suture samples (40 of every material) were employed in this research. Every specimen was subjected to immersion in artificial saliva to replicate the oral atmosphere. Specimens were sunken in the acidic drink (Coca Cola) and tea for 10 min every day. Tensile strengths of the suture specimens were subjected to test at particular time periods: before immersion and 1, 7, and 14 days after immersion. Tensile strength evaluation of the suture specimens was performed employing the microtensile tester at a cross-head speed of 2.0 mm/60 s. RESULTS: When subjected to exposure to acidic beverages, the tensile strength of chromic catgut suture before immersing was 25.14 ± 0.16, 25.02 ± 0.08 on the first day, 16.34 ± 0.23 on the seventh day, and 9.18 ± 0.28 on the fourteenth day. When the suture substance made contact with tea, the tensile strength before immersing was 24.48 ± 0.02, 24.14 ± 0.16 on the first day, 18.26 ± 0.11 on the seventh day, and 12.39 ± 0.14 on the fourteenth day. When subjected to exposure to acidic beverages, the tensile strength of polyglactin 910 sutures before immersing was 25.21 ± 0.02, 25.08 ± 0.01 on the first day, 18.12 ± 0.06 on the seventh day, and 10.06 ± 0.32 on the fourteenth day. When the suture substance made contact with tea, the tensile strength before immersing was 25.02 ± 0.14, 24.96 ± 0.04 on the first day, 20.48 ± 0.18 on the seventh day, and 14.10 ± 0.08 on the fourteenth day. The differences between the groups were statistically significant. CONCLUSION: In conclusion, polyglactin 910 exhibited a maintained strength superior than chromic catgut sutures subsequent to 14 days. Wolters Kluwer - Medknow 2023-07 2023-07-05 /pmc/articles/PMC10466662/ /pubmed/37654402 http://dx.doi.org/10.4103/jpbs.jpbs_575_22 Text en Copyright: © 2023 Journal of Pharmacy and Bioallied Sciences https://creativecommons.org/licenses/by-nc-sa/4.0/This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms. |
spellingShingle | Original Article Das, Asutosh Lahiri, Banibrata Singh, Praveen Kumar Kumari, Deesha Mishra, Debasish Bhushan, Purnendu Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study |
title | Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study |
title_full | Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study |
title_fullStr | Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study |
title_full_unstemmed | Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study |
title_short | Assessment of the Impact of Commonly used Beverages on Durability of Suture Materials: An In Vitro Study |
title_sort | assessment of the impact of commonly used beverages on durability of suture materials: an in vitro study |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10466662/ https://www.ncbi.nlm.nih.gov/pubmed/37654402 http://dx.doi.org/10.4103/jpbs.jpbs_575_22 |
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