Tooth whitening product based on industrial residue from mushroom processing

Abstract

Tooth whitening is a non-invasive technique, in which chemical substances are able to diffuse through the dental surface, releasing highly unstable free radicals, when they come into contact with the tissues, promoting oxidation and reducing the size of the pigment chains that are being broken into smaller and smaller molecular chains and end up being diffused from the dental structure. Currently, we can find different methods on the market, with two types standing out: carbamide peroxide, the most used bleaching agent in home treatment, in concentrations of 10, 15 and 16%, applied in individual trays, and the hydrogen peroxide usually used in concentration of 35% in office application or 1.5% to 7.5% in home application using individual tray. Regardless of the technique and the bleaching agent used, some adverse effects have been reported, such as: irritation of the gums and oral mucosa, which can be caused by both the whitening substance and the plastic tray used during home treatment; transient pulp sensitivity, caused after the first hour of removal from the tray, or in periods associated with the start of treatment; demineralization causing a significant decrease in the concentration of calcium and enamel phosphate, may be related both to the concentration of the bleaching agent used, to the time of application to obtain the desired color, and to increase the enamel surface roughness. Industrial biotechnology has proven to be a very important tool for the development of new medicines and cosmetic assets. The use of enzymes as an alternative method for tooth whitening was initially suggested in the 1960s, with the use of fungal proteolytic enzymes, and since then several patents have been filed, justifying the relevance of their use. Enzymes act as potent catalysts and act under mild conditions of pH and temperature. In addition, they usually have high specificity, thus reducing unwanted side effects. However, there is little in the literature about the application of these specific enzymes in tooth whitening, and it can be a natural and promising alternative. Therefore, it is intended to develop a whitening dental gel and hypoallergenic mouthwash based on industrial mushroom residue and to compare them with commercial products. (AU)