Preparation and characterization of periodontal chips from Egg Shell Membrane

Abstract

The present study was performed to prepare periodontal chips from egg shell membrane (ESM) and evaluates its physical, biodegradation and absorption properties. ESM was extracted using acetic acid (1%). The membranes were cut into chips of 6×6 mm2. Thickness and morphology of the chips were evaluated using scanning electron microscopy (SEM). The chips were tested for biodegradability towards trypsin. Absorption test was done on artificial saliva AS and sterilized distilled water SDW. Ninety ESM chips were weighed and immersed in 90 Eppendorf tubes contained 0.5 (ml) of trypsin, artificial saliva and distilled water (30 for each),for 21 days. Chips were weighed and scanned by (SEM) on day7,14 and 21 to evaluate the biodegradation and absorption process. A profilometer was also used to evaluate the surface roughness of the ESM chips. The data were statistically analysed with a one-way ANOVA, Student's t-test, regression analysis and Chi-square test. The mean weight values have been significantly decreased over time within the group of trypsin (baseline: 1.6 ± 0.452, day 21: 0.683 ± 0.16).While the weights have been significantly increased over the time within the groups of AS (baseline: 1.503 ± 0.371, day 21: 3.453 ± 0.657) and SDW (baseline: 1.77 ± 0.304, day 21: 3.14 ± 0.686). Statistical analyses showed a significant difference in thickness values of ESM during the biodegradation test (baseline: 55.3000 ± 8.35165, day 21: 7.7429 ± 5.08064).There were no significant different in the mean thickness values of the ESM chips during the absorption test by AS and SDW. The SEM revealed that the thickness was begun to reduce during biodegradation test on day 14 until day 21. ESM chips were found to be biodegradable, exhibiting characteristic within the periodontal chips standard features.