Webinar on

Oral Health and Dental Care

June 25, 2021

Scientific Program

Keynote Session:

Oral Session 1:

  • Dental Implants | Oral Medicine and Pharmacology | Periodontology and Implant Dentistry
Meetings International - Conference Keynote Speaker Majed Al-Dakhee photo

Majed Al-Dakhee

King Saud University, Saudi Arabia

Title: Teeth whitening solutions

Biography:

Majed Al-Dakhee has completed his AEGD from University of South California and Saudi Board of Restorative Dentistry from Saudi Commission of Health Speciality. He is the Director of Dental Department at King Abdulaziz University Hospital, King Saud University Medical City, a premier Academic and Service organization. He has published more than 3 papers in reputed journals and has been Program Director in Restorative Dentistry Board Program.

Abstract:

When teeth become discoloured, especially when they become darker, there is a lot of time and money that is invested into improving the color of our teeth. The way our teeth look is of great importance to many people. Majority of us think that our smile is not white enough to be called as attractive smile. Although an attractive smile may be perceived by some as not a big issue, studies have confirmed that a whiter smile plays an important role in perceived self-esteem and success. In this systemic review lecture I go through an update of what dentistry reach in 2021 to make teeth whiter.

Meetings International - Conference Keynote Speaker Ridhayani Hatta photo

Ridhayani Hatta

University of Sheffield, UK

Title: The role of Dangke (local dairy product in indonesia) as a cariostatic diet in reducing Streptococcal numbers in dental plaque

Biography:

Ridhayani Hatta has completed her Bachelor’s from Hasanuddin University, Indonesia. Currently, she is pursuing her Master’s at School of Clinical Dentistry, The University of Sheffield. She is a General Practitioner in Makassar, South Sulawesi and a young Resercher in Hasanuddin University, Indonesia.

Abstract:

Objective: Dairy products were proven to prevent caries because their cariostatic properties inhibit the attachment of cariogenic bacteria such as Streptococcus that accumulates on dental plaque. Dangke is a typical dairy product from Enrekang, South Sulawesi and Indonesia which is traditionally processed and derived from cow's milk coagulation using coagulant from sap of papaya (papain enzyme). Dangke with high protein content that reached 17.20% is considered to be one of non-cariogenic food. The aim of this study was to asses the role of Dangke to reduce Streptococcal numbers in dental plaque.
Design & Methods: This study was a quasi experimental study with post-test including only control group design. It was performed in 15 subjects who met the inclusion criteria with simple random sampling method. The study group consisted of Dangke as treatment group and chadder cheese as control group. The plaque samples were taken twice in each group: directly after (T1) and two hours after the consumption of dairy products (T2), thus obtained 30 samples of plaque in each group. Evaluation of the amount of Streptococcus was done in the Microbiology Laboratory, Faculty of Medicine, Hasanuddin University.
Results: The mean colonies of Streptococcus in Dangke and cheddar cheese group on T­1 were 19.44, 31.56 CFU/ml respectively, and T2 were 2.44, 27.56 CFU/ml respectively, with p-value in Dangke group was p=0.028 while in cheddar cheese group was p=0.746.
Conclusion: Dangke was effective to reduce Streptococcal numbers in dental plaque.