Biochemical and spectral analysis of the impact of office teeth whitening on the organic composition of oral fluid

Relevance. When studying the process of absorption of inorganic and organic substances by enamel and increasing their concentration, the question inevitably arises of the role of oral fluid - the environment in which the tooth is constantly located, since substances can enter the enamel only in an ionized form, i.e. after dissolution in a liquid medium. Studies of the composition of the oral fluid make it possible to detect changes occurring in the enamel and directly in the oral cavity, because it is a medium for the accumulation of organic components and mineralization of hard dental tissues. The aim of the work is to evaluate changes in the organic composition of oral fluid after office teeth whitening. Material and methods. The study involved 81 patients aged 22 to 35 years and used 2 systems for the office teeth whitening procedure: chemical teeth whitening and modified office teeth whitening. To analyze the effect of the office bleaching procedure on the organic composition of the oral fluid, Raman spectroscopy and biochemical analysis of changes in the concentration of total protein and urea were used. All oral fluid samples were divided into 4 groups: group 1 - oral fluid before the teeth whitening procedure, group 2 -after the teeth whitening procedure, group 3 - 2 weeks after the teeth whitening procedure, group 4 - 1 month after the teeth whitening procedure. Results. The main changes in the spectrum after bleaching are observed on the lines 1745 cm-1 (phospholipids), 1426 cm-1 (CH2scissoringvibration (lipidband)), 1570 cm-1 (Amid II), 876 cm-1 (n(C-C), hydroxyproline (protein assignment)). After the office teeth whitening procedure, there is a tendency to a decrease in the lipid composition of the oral fluid, which is probably associated with an increase in the activity of the antioxidant system of the oral cavity, and, as a result, the activation of lipid peroxidation processes and the development of oxidative stress, as well as an increase in the concentration of total protein and urea.