Bio-Modification of Demineralized Dentin Collagen by Proanthocyanidins-enriched Cranberry: An In-Vitro Study

The aims of this study were to evaluate the effect of cranberry juice (CB) on demineralized dentin collagen by evaluating the mechanical properties of the collagen and compare its efficacy to glutaraldehyde (GA). The effect of 100%, 50%, 25% pure CB, and 0.5% GA were tested in this experiment. The water absorption of collagen was evaluated by swelling ratio (SR) test of (0.5mm x 1.5mm x 6mm) size demineralized dentin beam treated with an experimental solution. The strength of collagen was evaluated by the ultimate tensile test (UTS) of (0.5mm x 1.5mm x 6mm with a neck size of 0.5mm) size demineralized dentin beam treated with an experimental solution. The demineralized dentin block with an approximately (1.5 x 2.5 mm) window size was tested for an 18hour collagenase challenge by light microscopy. One-way ANOVA showed a significant effect of the tested solution on SR, UTS, and collagen degradation (p < 0.001). The 100% and 50% CB showed statistically significant effects on water sorption, ultimate tensile strength, and amount of collagen degradation compared to the control group (p<0.05) The cranberry juice has the potential to improve the mechanical properties of collagen and prevent degradation of demineralized dentin collagen against enzymatic degradation.