J Korean Acad Oral Health.  2019 Dec;43(4):178-183. 10.11149/jkaoh.2019.43.4.178.

Effects of commercial plum beverage on the dentin surface of bovine teeth

Affiliations
  • 1Department of Preventive & Public Health Dentistry, School of Dentisty, Chonnam National University, Gwangju, Korea. hochoi@chonnam.ac.kr
  • 2Dental Science Research Institute, School of Dentisty, Chonnam National University, Gwangju, Korea.

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.

Keyword

Acid drink; Dentin; Erosion; Plum beverage
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