OBJECTIVES: The purpose of this study was to evaluate the effect of a dentifrice containing 1,500 ppm F (NaF) and 2% bamboo salt on dental erosion caused by ingestion of acidic beverages. METHODS: Specimens of extracted bovine teeth enamel were embedded in a resin and polished. Experimental specimens were subjected to one of the six treatments (n=10 per treatment group): the experimental group consisted of 1,500 ppm F (NaF)+2% bamboo salt; 1,500 ppm F (NaF); 1,000 ppm F (NaF)+2% bamboo salt; 1,000 ppm F (NaF); free fluoride+2% bamboo salt; and free fluoride. The specimens were exposed to the experimental dentifrice, an acidic beverage, and artificial saliva. The treated specimens were analyzed using a Vickers surface hardness test and scanning electron microscopy (SEM). Surface hardness and SEM were compared before and after the chemical pH cycling sequences for 12 days. RESULTS: Group 1 (1,500 ppm F+2% bamboo salt) showed the highest surface hardness, followed by group 2 (1,500 ppm F), group 3 (1,000 ppm F+2% bamboo salt), group 4 (1,000 ppm F), group 5 (free fluoride+2% bamboo salt), and group 6 (free fluoride), in that order. Upon observing the surface by SEM, when bamboo salt was used and when the NaF concentration was higher, the enamel was denser and the surface was more highly remineralized. CONCLUSIONS: The use of a higher concentration of NaF and bamboo salt resulted in a higher preventive effect on tooth erosive potential. The addition of bamboo salt to dentifrice containing a high concentration of NaF can contribute to preventing dental erosion.
Beverages ; Dental Enamel ; Dentifrices* ; Eating ; Fluorides ; Hardness ; Hardness Tests ; Hydrogen-Ion Concentration ; Microscopy, Electron, Scanning ; Saliva, Artificial ; Tooth

OBJECTIVES: The purpose of this study was to compare enamel remineralization effects of human whole saliva and currently available artificial saliva compositions, using teeth exposed to chemical pH cycling conditions, and to obtain data that can inform future design and manufacturing of additional artificial saliva compositions. METHODS: Seventy-two specimens of bovine tooth enamel were embedded in resin, then polished and exposed to a lactate/carbopol buffer system for 48-52 hours. Specimens were allocated into six experimental groups (n=12 specimens per group) by randomized blocks, such that each group contained an equivalent proportion of specimens at each Vickers hardness number (VHN) stratum: deionized water as a negative control, human whole saliva and artificial saliva compositions A, B, C and D. Surface hardness was measured before and after 15 days of chemical pH cycling. Surface microhardness was measured (Fm-7, Future-tech Corp, Japan) before and after treatment with test saliva compositions. One-way ANOVA, with post hoc Tukey test, was used to evaluate statistical differences with a significance threshold of P<0.05. RESULTS: The intragroup changes in microhardness (ΔVHN) for treatment with each saliva composition were (in ascending order of ΔVHN): ―0.39±16.08 (deionized water control), 7.32±11.52 (artificial saliva B), 39.18±11.94 (artificial saliva C), 3.83±13.81 (artificial saliva D), 62.44±29.23 (artificial saliva A) and 102.90±25.89 (human whole saliva). Enamel treated with human saliva, or with artificial saliva compositions A, C, or D, demonstrated comparatively greater microhardness than enamel treated with deionized water or artificial saliva B. There was no difference in surface hardness between enamel treated with artificial saliva B and enamel treated with deionized water. CONCLUSIONS: Our study suggests that human saliva and artificial saliva compositions A, C, and D are effective remineralization solutions for use in pH cycling.
Dental Caries* ; Dental Enamel ; Hardness ; Humans* ; Hydrogen-Ion Concentration ; Saliva ; Saliva, Artificial* ; Tooth ; Water

Objectives: The purpose of this study was to investigate the possibility of preventing dental erosion caused by fermented milk in early carious teeth by applying 0.2% sodium fluoride to the tooth surface and adding 0.5% calcium to the drink. Methods: We selected the experimental drink Yakult, which is the best-selling domestic fermented milk drink. A total of five groups were selected as experimental groups (mineral water, fermented milk, 0.2% NaF+fermented milk, 0.2% NaF+(fermented milk+0.5% Ca), and 0.2% NaF+Distilled water groups). After forming the artificial early caries, the pH cycling was administered for five days to derive surface microhardness and scanning electron microscope (SEM) image results. Results: When comparing the surface microhardness before and after treatment in each group, significant differences were found among the four groups (P<0.05), except in the fermented milk group (P>0.05). A comparison of the difference in surface microhardness before and after pH cycling among the groups revealed a significant difference (P<0.05). There was no significant difference between the 0.2% NaF+(fermented milk+0.5% Ca) group, 0.2% NaF+distilled water group, and the mineral water group (P>0.05). The 0.2% NaF+fermented milk and fermented milk groups showed significant differences from the other groups (P<0.05). In the SEM image, 0.2% NaF+(fermented milk+0.5% Ca), 0.2% NaF+distilled water, and mineral water groups (P>0.05) showed smoother surfaces than the 0.2% NaF+fermented milk and fermented milk groups. Conclusions Based on these results, it was confirmed that if 0.5% calcium was included in the fermented milk along with the fluoride mouth rinsing program in schools using 0.2% fluoride every week when drinking fermented milk, it is possible to effectively prevent dental erosion even in early carious teeth.

OBJECTIVES: The aim of the present study was to evaluate the effect of fluoride mouthrinse with low pH on the surface microhardness of artificial incipient carious enamel. METHODS: Firstly, the concentration of sodium fluoride and pH values were measured in commercially available mouthrinse. Secondly, DOCTOR Clean & Fresh(R) (Jang In Pharm, co., LTD. KOREA) with 0.02% sodium fluoride and pH value below pH 4.0 was selected as the experimental group, 0.02% sodium as the positive control group and distilled water as the negative control group. Enamel samples of n vine teeth (n=36) were divided into the three groups respectively and treated with the mouthrinse solutions for 3 and 20 minutes. The surface microhardness (Vickers hardness number, VHN) was measured with microhardness tester before and after the treatments. RESULTS: The average pH of DOCTOR Clean & Fresh(R) was 3.45+/-0.00, and it was acidic enough to cause tooth erosion. The difference of surface microhardness (DeltaVHN) before and after the 20 minute treatment was statistically significant among the groups: DOCTOR Clean & Fresh(R) (12.77+/-2.25 DeltaVHN), distilled water (0.24+/-0.75 DeltaVHN), 0.02% sodium fluoride solution (-0.62+/-1.62 DeltaVHN) (P<0.05). The DOCTOR Clean & Fresh(R) group with low pH showed greater changes on the surface microhardness of the carious enamel than those of other groups (P<0.05). CONCLUSIONS: It is suggested that the mouthrinse with low pH can reduce the surface microhardness of incipient carious enamel.
Dental Enamel ; Fluorides ; Hardness ; Hydrogen-Ion Concentration ; Sodium ; Sodium Fluoride ; Tooth ; Tooth Erosion ; Water

OBJECTIVES: We examined the effect of commercial plum beverages on dental erosion and whether the addition of calcium to these beverages would inhibit dental erosion. METHODS: We analyzed three groups as follows: Maesil 1 group (Chorok Maesil), Maesil 2 group (Sunkist plum), both of which were selected from commercially-available plum beverages, and Calcium-added maesil group (addition of 3% calcium to Chorok Maesil). For negative and positive control groups, Jeju Samdasoo and Coca Cola were selected, respectively. The characteristics of the experimental beverages were analyzed, and the specimens were immersed in the experimental beverage. The degree of erosion was measured by Vickers hardness number (VHN) and scanning electron microscope images. RESULTS: Positive control group had the lowest pH (2.50±0.03), followed by Maesil 2 (pH 2.59±0.01), Maesil 1 (pH 2.81±0.02), calcium-added maesil (pH 4.19±0.01), and negative control group (pH 7.57±0.06). Significant differences were found in surface microhardness between positive control, Maesil 1, Maesil 2 and calcium-added maesil group before immersion and at 30 minutes after immersion (P<0.05), and change in VHN (positive control group, −80.94±20.63; Maesil 1 group, −69.33±24.88; and Maesil 2 group, −78.49±18.60 in comparison with negative control group, −6.57±26.73). There was no significant difference (P<0.05) in change in VHN between calcium-added maesil (−13.02±17.33) and negative control group. CONCLUSIONS: Plum beverages can potentially induce dental erosion due to their low pH. However, adding calcium to these beverages can reduce the risk of dental erosion. Therefore, the risk of dental erosion must be considered during consumption of plum beverages, and the addition of calcium into plum beverages may be considered as a way to prevent dental erosion.
Beverages ; Calcium ; Coca ; Cola ; Hardness ; Hydrogen-Ion Concentration ; Immersion ; Prunus domestica

OBJECTIVES: The aim of this study was to investigate the effects of some commercial calamansicontaining beverages on the sound surface of bovine teeth as well as the dental erosion inhibitory effects of calcium. METHODS: The pH and titratable acidity of six kinds of commercially available calamansi beverages were determined. Further, 3% calcium was added to the calamansi beverage Oranssi in the experimental group to confirm its dental erosion inhibitory effect. Jeju Samdasoo was used in the negative control group and Coca-Cola in the positive control group. After immersing the sound teeth specimens for 10 min, surface microhardness was measured using the Vickers hardness number (VHN), and surface changes in specimens were observed under a scanning electron microscope. RESULTS: The average pH of the commercial calamansi beverages was 2.54±0.22. After 10 min of treatment with each experimental beverage, the surface hardness difference (ΔVHN) was highest in the Coca-Cola group (−49.05±12.59), followed by the Oranssi calamansi group (−43.77±13.70), 3% calcium-added Oranssi calamansi group (−2.71±12.58), and Samdasoo group (14.03±20.79). There was no significant difference between the bottled water and calcium-added Oranssi calamansi groups or between the Coca-Cola and Oranssi calamansi groups (P>0.05). However, there was a significant difference in the surface hardness between the bottled water and CocaCola groups (P<0.05). On scanning electron microscopy, the Samdasoo group showed a smooth surface without any loss, but Coca-Cola and Oranssi calamansi groups showed a rough surface due to erosion. However, although fine cracks and porosities were seen in the calcium-added Oranssi calamansi group, surfaces in the group were much smoother than those in the Oranssi calamansi group. CONCLUSIONS Calamansi beverages of low pH may cause corrosion of the tooth surface, and the addition of calcium to the calamansi beverages inhibits demineralization of the tooth surface. Therefore, it is necessary to consider the risk of dental erosion when drinking calamansi beverages of low pH.

No abstract available.
Morus ; Streptococcus ; Streptococcus mutans

OBJECTIVES: This study was conducted to investigate the influence of several commercial red ginseng beverages on the surface of healthy teeth and to confirm the anti-erosive effect of added calcium. METHODS: For the experimental group selection, the pH of red ginseng beverages on the market were measured and the mean pH was calculated. Beverages with the lowest pH (Dong Wha Hongsam Gold; red ginseng beverage group with pH 2.98), mid-level pH (Kwangdong Jin Hongsam Gold; red ginseng beverage group with pH 3.61), and the highest pH (Hongsam Han Ppuri; red ginseng beverage group with pH 5.34) were selected as the experimental groups. In order to confirm the anti-erosive effect of added calcium, we added 1% calcium to the product with the lowest pH (red ginseng beverage group with pH 2.98+1% Ca) and included the product in the experimental group. Jeju Samdasoo and Coca Cola were used as the negative and positive control groups, respectively. We soaked healthy bovine teeth samples in the selected six beverages for 1, 3, 5, 10, 15, and 30 minutes. The surface microhardness (VHN, Vickers hardness number) and the surface roughness (center line average roughness, Ra) of each sample were measured, and the surface features were observed with a scanning electron microscope (SEM). RESULTS: The change in the surface micro-hardness (△VHN) of teeth after 30 minutes of soaking in each beverage was the highest in the positive control group (60.99±8.99), followed by A (41.63±8.96), B (30.64±8.21), and the negative control group (―4.48±7.29) (P<0.05). No significant difference was observed in group C (―18.79±10.11) or D (―16.40±7.89). Surface roughness (Ra) exhibited significant differences between each group (P<0.05). Surface roughness (Ra) was high in A (102.88±26.34) and B (67.76±39.89), as well as in the positive control group (101.21±39.59). In contrast, C (30.80±28.49) and D (25.05±10.79) showed low surface roughness values similar to the negative control group (23.77±22.48). Following SEM examination, severe cracks were observed between the crystals in groups A and B; such characteristics were similar to those of the positive control group. CONCLUSIONS: Red ginseng beverages with low pH were shown to erode the surface of the teeth. When calcium was added to the red ginseng beverages, a decrease in tooth erosion was observed. Therefore, the possibility of tooth erosion should be considered when drinking red ginseng beverages. Furthermore, the addition of calcium to red ginseng beverages can be an alternative solution to suppress tooth erosion.
Beverages* ; Calcium ; Coca ; Cola ; Cytochrome P-450 CYP1A1 ; Dental Enamel* ; Drinking ; Hardness ; Hydrogen-Ion Concentration ; Panax* ; Tooth ; Tooth Erosion

OBJECTIVES: We compared the effects of a 1,500 ppm fluoride-containing toothpaste and a 1,000 ppm fluoride-containing toothpaste, which were revised up to the recent revision, and evaluated their effects on the tooth surface after adding bamboo salt to the preparations. METHODS: Experimental early artificial caries specimens were subjected to one of four treatments (n=12 per treatment group): 1,500 ppm NaF, 2% bamboo salt+1,000 ppm NaF, 1,000 ppm NaF, and control treatment. The specimens were exposed to the experimental toothpaste, artificial saliva, and demineralized solution. The treated specimens were analyzed using Vickers surface hardness testing, scanning electron microscopy, and atomic force microscopy. RESULTS: The toothpaste with a high fluoride concentration (1,500 ppm NaF) showed more remineralization than did the toothpaste with a low fluoride concentration (1,000 ppm NaF). The 2% bamboo salt+1,000 ppm NaF group showed remineralization similar to the 1,500 ppm NaF group and higher surface microhardness than the 1,000 ppm NaF group. CONCLUSIONS: Toothpastes containing 1,500 ppm NaF have a higher preventive effect against dental caries than do toothpastes containing 1,000 ppm NaF. The addition of bamboo salt to fluoride-containing dentifrices improves their effectiveness in preventing dental caries.
Dental Caries ; Dental Enamel* ; Dentifrices ; Fluorides ; Hardness Tests ; Microscopy, Atomic Force ; Microscopy, Electron, Scanning ; Saliva, Artificial ; Tooth ; Toothpastes*

OBJECTIVES: The aim of this study was to evaluate the effect of red vinegar drink on sound enamel surface. METHODS: Commercially available red vinegar drink was used for the study. Firstly, pH values were measured in commercially available red vinegar drinks. Secondly, four groups; mineral water as the control group and red vinegar drink, red vinegar drink + mineral water (mixing ratio, 1:3), red vinegar drink + milk (mixing ratio,1:4) as the experimental group were selected. Forty specimens of bovine teeth were made and then divided into the four groups and treated with the test drinks for 1, 15, 30 and 60 minutes. The surface microhardness (vickers hardness number, VHN) was measured using the microhardness tester before and after the treatments. The surface of specimens was observed with Scanning Electron Microscopy (SEM). RESULTS: The average pH of red vinegar drinks was 2.91+/-0.02. The change values (before treatment - after treatment of surface microhardness of enamel surface) were significantly difference among groups (P<0.05). There was no significant difference between control and red vinegar drink + milk (1:4) and there was the significant difference between control group and red vinegar drink groups, and control and red vinegar drink + mineral water (1:3) groups. In SEM, damage of enamel surface was observed in Red vinegar and Red vinegar+Mineral water group. CONCLUSIONS: The results showed that the all experimental red vinegar drinks, except red vinegar drink + milk (1:4) can reduce the surface microhardness of sound enamel. Thus, it is suggested that the red vinegar drink with milk could be recommended the preventive eating method for reducing the risk of dental erosion on the red vinegar drink diet.
Acetic Acid* ; Dental Enamel* ; Diet ; Eating ; Hardness ; Hydrogen-Ion Concentration ; Microscopy, Electron, Scanning ; Milk ; Mineral Waters ; Tooth ; Water