Effect of Lactobacillus casei shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets

Abstract

Introduction: Stainless steel brackets are often used in orthodontic treatment. Chromium is one of the stainless steel bracket elements that increases corrosion resistance. Chromium ions release can cause allergic reactions. Acidic pH due to food and drink consumed can cause corrosion and release of ions. One of the most widely consumed acidic pH drinks is the Lactobacillus casei shirota strain probiotic because it provides health benefits. The purpose of this study was to determine the effect of the Lactobacillus casei shirota strain probiotic beverage on the release of chromium ions in stainless steel brackets. Methods: Laboratory experimental research with post-test only control group design. The number of samples is 10 for 2 groups. The bracket was immersed in artificial saliva as the control group and the probiotic drink Lactobacillus casei shirota strain as the treatment group. After 18 hours and 15 minutes of immersion in an incubator at 37°C, the immersion solutions were tested using Inductively Coupled Plasma Atomic Emission Spectroscopy (ICP-AES) to determine the release of chromium ions. The results of the study were analyzed using independent t-test. Results: The average chromium ion release in the control group was 7.63 ppm while the treatment group was 7.87 ppm. The results of independent t-test showed a significant difference (p<0.05). Conclusion: The release of chromium ions of stainless steel bracket immersed in probiotic beverage Lactobacillus casei shirota strain was significantly greater than that of immersion in artificial saliva. The value of chromium ion release obtained was still below the average daily intake of chromium.