Effect of proanthocyanidin incorporation into dental adhesive resin on resin-dentine bond strength

Objectives: This study evaluated the effect of proanthocyanidin (PA) incorporation into experimental dental adhesives on resin-dentine bond strength. Methods: Four experimental hydrophilic adhesives containing different PA concentrations were prepared by combining 50 wt% resin comonomer mixtures with 50 wt% ethanol. Proanthocyanidin was added to the ethanol-solvated resin to yield three adhesives with PA concentrations of 1.0, 2.0 and 3.0 wt%, respectively. A PA-free adhesive served as the control. Flat dentine surfaces from 40 extracted third molars were etched with 32% phosphoric acid. The specimens were randomly assigned to one of the four adhesive groups. Two layers of one of the four experimental adhesives were applied to the etched dentine and light-cured for 20 s. Composite build-ups were performed using Filtek Z250 (3M ESPE). After storage in distilled water at 37 degrees C for 24 h, twenty-four bonded teeth were sectioned into 0.9 mm x 0.9 mm beams and stressed to failure under tension for bond strength testing. Bond strength data were evaluated by one-way ANOVA and Tukey's test (alpha = 0.05). Interfacial nanoleakage was examined in the remaining teeth using a field-emission scanning electron microscope and analysed using the Chi-square test (alpha = 0.05). Results: No significant difference in bond strength was found amongst PA-free, 1% and 2% PA adhesives. However, incorporation of 3% PA into the adhesive significantly lowered bond strength as demonstrated by a greater number of adhesive failures and more extensive nanoleakage along the bonded interface. Conclusion: Incorporation of 2% proanthocyanidin into dental adhesives has no adverse effect on dentine bond strength. Clinical significance: The addition of proanthocyanidin to an experimental adhesive has no adverse effect on the immediate resin-dentine bond strength when the concentration of proanthocyanidin in the adhesive is less than or equal to 2%. (C) 2012 Elsevier Ltd. All rights reserved.