INNOVATIVE CRANBERRY GEL FORMULATION FOR PREVENTING MICRO-LEAKAGE IN IMPLANT ABUTMENT INTERFACES

Abstract

The innovative cranberry gel formulation represents a significant advancement in preventing micro-leakage at implant- abutment interfaces. This novel gel leverages the natural bioactive compounds in cranberries, particularly proanthocyanidins, which possess potent antimicrobial, anti-inflammatory, and antioxidant properties. Cranberry gel was prepared by adding 15 grams of cranberry along with 150 ml of DD H20 for crude extract synthesis which was then mixed with 2% of alginate (hydrogel). The formulation effectively addresses common challenges associated with dental implants by inhibiting bacterial colonization and biofilm formation, which are critical factors in the development of peri-implantitis. Experimental results demonstrate that the cranberry gel significantly reduces micro-leakage and mitigates infection risks by reducing bacterial adhesion and biofilm accumulation. This approach offers a promising solution for enhancing the longevity and success of dental implants, providing a proactive measure against microbial complications and improving overall oral health outcomes. REFERENCE 1. Nayak, Aishwarya Gajanan, Aquaviva Fernandes, Raghavendra Kulkarni, Ganavalli Subramanyam Ajantha, Krishnapiltai Lekha, and Ramesh Nadiger. 2014. “Efficacy of Antibacterial Sealing Gel and O-Ring to Prevent Microleakage at the Implant Abutment Interface: An in Vitro Study.” The Journal of Oral Implantology 40 (1): 11 -14. 2. H R, Rajeshwari, Dinesh Dhamecha, Satveer Jagwani, Dhanashree Patil, Satisha Hegde, Raksha Potdar, Renuka Metgud, et al. 2017. “Formulation of Thermoreversible Gel of Cranberry Juice Concentrate: Evaluation, Biocompatibility Studies and Its Antimicrobial Activity against Periodontal Pathogens.” Materials Science & Engineering. C, Materials for Biological Applications 75 (June):1506-14. 3. Smojver, Igor, Marko Vuletic, Drazena Gerbl, Ana Budimir, Mato Su§ic, and Dragana Gabric. 2021. “Evaluation of Antimicrobial Efficacy and Permeability of Various Sealing Materials at the Implant-Abutment Interface-A Pilot In Vitro Study.” Materials 14 (2). https://doi.org/10.3390/ma14020385. 4. Steinebrunner, Lars, Stefan Wolfart, Klaus Bossmann, and Matthias Kern. 2005. “In Vitro Evaluation of Bacterial Leakage along the Implant- Abutment Interface of Different Implant Systems.” The International Journal of Oral & Maxillofacial Implants 20 (6): 875-81. 5. Sanchez, Maria C., Honorato Ribeiro-Vidal, Begona Bartolome, Elena Figuero, M. Victoria Moreno-Arribas, Mariano Sanz, and David Herrera. 2020. “New Evidences of Antibacterial Effects of Cranberry Against Periodontal Pathogens.” Foods (Basel, Switzerland) 9 (2). https://doi.org/10.3390/ foods9020246.

Specification

. PREAMBLE TO THE DESCRIPTION:
The following specification describes the invention and how it is to be performed.
Cranberry gel significantly reduces the microleakage especially against the red complex bacteria
infection. Cranberry gel formulated with potent bioactive compounds demonstrated significant
antimicrobial activity against common oral pathogens associated with peri implantitis. It effectively
inhibited biofilm formation and reduced bacterial adhesion around dental implant abutments, thereby
potentially preventing microbial colonisation and subsequent implant complications.


PREVENTING MICRO-LEAKAGE IN IMPLANT ABUTMENT INTERFACES


TITLE OF THE INVENTION:
Innovative Cranberry gel formulation for preventing micro-leakage in
implant abutment interfaces



FIELD OF THE INVENTION:
This invention involves a novel cranberry gel aimed at
countering antimicrobial resistance, thereby effectively preventing
micro-leakage in implant-abutment interfaces.


BACKGROUND OF THE INVENTION:
Peri-implantitis is an inflammatory process that occurs around
an osseointegrated implant, leading to pocket formation and
bone loss. Most implant systems consist of two components: an
implant fixture and an abutment. The micro-gap between these
two parts is known as the implant-abutment interface. This gap
can harbour accumulated biofilm, which contains bacteria that
can lead to bacterial colonisation and peri-implantitis. Thus,
improving the sealing ability of the implant-abutment interface
helps to prevent bacterial colonization which could be a key
factor for ensuring long-term success.
Cranberry gel, formulated from cranberry extracts, harnesses the
natural bioactive compounds in cranberries, with a primary
focus on proanthocyanidins. These compounds are well-
documented for their antimicrobial, anti-inflammatory, and
antioxidant effects. The antimicrobial properties of
proanthocyanidins help inhibit bacterial growth and biofilm
formation, which are critical in managing infections around
dental implants. Their anti-inflammatory effects can reduce
inflammation at the implant site, while antioxidant properties
help mitigate oxidative stress that can contribute to tissue
damage. As a result, cranberry gel presents a promising solution
for dental applications, particularly in addressing and preventing
implant-abutment micro-leakage and peri-implantitis, by
targeting the underlying causes of infection and inflammation.


SUMMARY OF THE INVENTION:
Cranberry gel has been shown to significantly reduce micro-
leakage, particularly in cases involving infections caused by red
complex bacteria, which are known to be highly pathogenic and
associated with severe forms of periodontitis and peri-implantitis.
The formulation of the cranberry gel incorporates potent bioactive
compounds, primarily proanthocyanidins, which have
demonstrated strong antimicrobial activity against a range of
common oral pathogens linked to peri-implantitis.
These bioactive compounds work by interfering with the
bacterial processes that lead to infection. Specifically, cranberry
gel effectively inhibits the formation of biofilms-a protective
layer that bacteria form to shield themselves from the host's
immune response and antimicrobial treatments. By preventing
biofilm development, the gel reduces bacterial adhesion to dental
implant abutments, which is crucial for controlling the microbial
load at the implant site.
Furthermore, the gel's ability to diminish bacterial adhesion
helps in minimising microbial colonisation on and around the
implant, which can otherwise lead to inflammation, tissue damage,
and implant failure. Overall, the use of cranberry gel presents a
proactive approach to mitigating the risk of peri-implantit is by
addressing both bacterial infection and biofilm-related
complications, thereby enhancing the longevity and success of
dental implants.



CLAIMS OFTHE INVENTION:
1. The cranberry gel will be incorporated into the implant abutment
interface.
2. Cranberry gel contains a mixture of 150ml of cranberry crude
extract mixed with 2% of alginate (hydrogel)
3. This unique innovation of Cranberry gel formulation helps in
preventing micro-leakage in the implant abutment interfaces

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