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Shantiaee, Yazdan, Zandi, Babak, Hosseini, Mohammadreza, Davoudi, Paria, Farajollahi, Mehran. (1403). Quality of Root Canal Filling in Curved Canals Utilizing Warm Vertical Compaction and Two Different Single Cone Techniques: A Three-Dimensional Micro-Computed Tomography Study. سامانه مدیریت نشریات علمی, 25(2), 147-154. doi: 10.30476/dentjods.2023.98119.2054
Yazdan Shantiaee; Babak Zandi; Mohammadreza Hosseini; Paria Davoudi; Mehran Farajollahi. "Quality of Root Canal Filling in Curved Canals Utilizing Warm Vertical Compaction and Two Different Single Cone Techniques: A Three-Dimensional Micro-Computed Tomography Study". سامانه مدیریت نشریات علمی, 25, 2, 1403, 147-154. doi: 10.30476/dentjods.2023.98119.2054
Shantiaee, Yazdan, Zandi, Babak, Hosseini, Mohammadreza, Davoudi, Paria, Farajollahi, Mehran. (1403). 'Quality of Root Canal Filling in Curved Canals Utilizing Warm Vertical Compaction and Two Different Single Cone Techniques: A Three-Dimensional Micro-Computed Tomography Study', سامانه مدیریت نشریات علمی, 25(2), pp. 147-154. doi: 10.30476/dentjods.2023.98119.2054
Shantiaee, Yazdan, Zandi, Babak, Hosseini, Mohammadreza, Davoudi, Paria, Farajollahi, Mehran. Quality of Root Canal Filling in Curved Canals Utilizing Warm Vertical Compaction and Two Different Single Cone Techniques: A Three-Dimensional Micro-Computed Tomography Study. سامانه مدیریت نشریات علمی, 1403; 25(2): 147-154. doi: 10.30476/dentjods.2023.98119.2054

Quality of Root Canal Filling in Curved Canals Utilizing Warm Vertical Compaction and Two Different Single Cone Techniques: A Three-Dimensional Micro-Computed Tomography Study

Journal of Dentistry
مقاله 8، دوره 25، شماره 2 - شماره پیاپی 83، شهریور 2024، صفحه 147-154    اصل مقاله (424.39 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30476/dentjods.2023.98119.2054
نویسندگان
Yazdan Shantiaee1؛ Babak Zandi2؛ Mohammadreza Hosseini3؛ Paria Davoudi1؛ Mehran Farajollahi* 4
1Dept. of Endodontics, School of Dentistry, Shahid Beheshti Medical University, Tehran, Iran.
2Endodontist, Dept. of Endodontics, School of Dentistry, Shahid Beheshti Medical University, Tehran, Iran.
3Endodontist, Private Practice, Tehran, Iran.
4Postgraduate Student, Dept. of Endodontics, School of Dentistry, Shahid Beheshti Medical University, Tehran, Iran.
چکیده
Statement of the Problem: Successful endodontic treatment depends on three-dimensional (3D) root canal filling to prevent the leakage of residual bacteria. Different obturation techniques with different sealers should be compared by employing advanced assessment tools.
Purpose: This study compared the obturation quality of warm vertical compaction (WVC) and two different single-cone (SC) techniques using micro-computed tomography (micro-CT).
Materials and Method: Thirty-three extracted maxillary molars with mesial root canal curvature of 20‒40º were prepared in vitro with One-Curve files and randomly assigned to three groups (n=11) for root canal obturation with WVC, SC technique with AH Plus sealer (SC-AH), or SC technique with SureSeal bioceramic (BC) sealer (SC-Su). The root canals underwent micro-CT examinations before and after obturation to determine the volume percentages (VPs) of voids and gaps at different distances from the apex (coronal, middle, and apical thirds). Data were analyzed by Kruskal-Wallis and Mann-Whitney U tests.
Results: The highest VP of voids and gaps was recorded in the SC-Su group, with no significant difference from other groups (p> 0.05). There were significant differences in VP of gaps at different distances from the apex (p<0.05). The VPs of gaps in the apical third of all the samples were significantly higher than in the coronal and middle thirds. However, the difference in VP of voids was not significant at different distances from the apex (p>0.05).
Conclusion: None of the tested techniques could provide a void-free and gap-free filling. The apical third of the canals showed the highest VP of gaps in all obturation techniques.
کلیدواژه‌ها
AH Plus sealer؛ Micro-CT؛ Single cone technique؛ SureSeal sealer؛ Warm vertical compaction technique
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