Effects of commercial plum beverage on the dentin surface of bovine teeth
10.11149/jkaoh.2019.43.4.178
- Author:
So Ra HWANG
1
;
Ji Eun KIM
;
Ki Ho CHUNG
;
Choong Ho CHOI
Author Information
1. Department of Preventive & Public Health Dentistry, School of Dentisty, Chonnam National University, Gwangju, Korea. hochoi@chonnam.ac.kr
- Publication Type:Original Article
- Keywords:
Acid drink;
Dentin;
Erosion;
Plum beverage
- MeSH:
Beverages;
Calcium;
Corrosion;
Dentin;
Hardness;
Humans;
Hydrogen-Ion Concentration;
Immersion;
Lactic Acid;
Prunus domestica;
Tooth
- From:Journal of Korean Academy of Oral Health
2019;43(4):178-183
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: We investigated the effects of commercial plum beverage on the dentin surface that could be exposed to caries, gliopathy, and abrasion to investigate the inhibitory effects of dentin corrosion.METHODS: The experimental beverages were Jeju Samdasoo (Group 1, negative control), Coca-Cola (Group 2, positive control), Chorok Maesil (Group 3), and Chorok Maesil with 3% calcium lactate added (Group 4). The specimens were prepared and divided into 4 groups of 12 each. The pH of the experimental beverages was measured using a pH meter, and specimen surface hardness was assessed according to the Vickers hardness number (VHN). The specimens were immersed in the experimental beverage for 1, 3, 5, 10, and 15 minutes. Then, we obtained the average VHN by measuring surface microhardness. Measures of surface microhardness were compared using the paired t-test before and after 15 minutes of immersion in each of the four beverages. Between-group differences in surface microhardness were compared using one-way analysis of variance and the Tukey test after the analysis.RESULTS: After 15 minutes of immersion in the experimental beverages, there was no significant difference in surface microhardness in group 1 (P>0.05). There were significant differences in groups 2, 3, and 4 (P < 0.05). The difference in surface microhardness before and after immersion for 15 minutes was highest in group 3 (−18.1±2.55), followed by group 2 (−13.0±3.53) and group 4 (−7.79±4.47). In group 1, the difference was −1.52±4.30. Moreover, there was a significant difference in each group (P < 0.05). After 10 minutes of immersion, surface microhardness tended to rapidly decrease.CONCLUSIONS: Patients who regularly ingest a commercially available plum drink with low pH should be provided dietary guidance on the risk of dental erosion. Calcium additives should be considered when producing plum beverage products.
