Effect of acidic challenge preceded by food consumption on enamel erosion.
ABSTRACT This in vitro study aimed to evaluate the effect of food consumption followed by acidic challenge on enamel erosion.
Seventy-five enamel blocks obtained from bovine teeth were divided randomly into five groups (n=15 per group): GI - erosion with previous immersion in milk; GII - erosion with previous immersion in cheese extract; GIII - erosion with previous immersion in liver extract; GIV - erosion with previous immersion in broccoli extract; and GV - erosive effect of cola drink (control). Over 24 h, the slabs were submitted to 3 pH-cycles, each consisting of immersion in the studied food (GI to GIV) for 5 min followed by immersion in a cola drink for 5 min, and subsequently, the slabs were stored in artificial saliva (110 min). At the end of the pH-cycles, the slabs were stored in artificial saliva for 18 h. Enamel alterations were assessed by profilometry (μm). Data were tested using ANOVA and Scott-Knott's tests (P<.05).
Mean erosion depths for enamel (μm) were 0.46 in GI, 0.55 in GII, 0.64 in GIII, 0.54 in GIV, and 1.18 in GVI. Enamel loss by acidic challenge alone (GV) was significantly higher than when the acidic challenges were preceded by food extract immersion.
The data suggest that all studied foods could minimize the erosive effect on enamel.
Full-textDOI: · Available from: Heitor Marques Honório, May 28, 2015
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ABSTRACT: The aim of this study was to analyze the impact of green tea on dentin erosion. Twelve extracted sound human premolars were immersed in Coca Cola with a pH of 2.8 for 5 minutes. The surface microhardness was measured with a Knoop diamond under a load of 50gr/10s. The teeth were immersed in green tea (Camellia sinensis) solution for one minute. The microhardness values were measured again and compared with pretreatment values by the Wilcoxon test. Three eroded teeth, which were treated with green tea, were evaluated under scanning electron microscope. The mean ± SD of microhardness values before and after immersion in green tea were 46.5±2.79 and 54.5±4.4, respectively with statistically significant differences between the two measurements (P<0.01). In SEM evaluation there was an improvement in eroded dentin appearance and there were deposits on the dentin surface. Green tea (Camellia sinensis) increased the microhardness of eroded dentin and improved the eroded texture.12/2012; 9(4):224-8.
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ABSTRACT: This study used scanning electron microscopy and atomic force microscopy to examine the short-term potential effects of brushing time and the start-time of tooth-brushing after demineralization on primary dentin wear in vitro. Thirty-six noncarious primary central incisors were assigned to 12 experimental groups. Exposure to cola drinks was used to initiate the demineralization process. Three brushing times (5, 15 and 30 s) and four start-times of brushing (0, 30, 60 and 120 min) after an erosive attack were used for the abrasion process. Tooth-brushing the softened dentin surface led to increases in the open tubular fraction and microstructural changes on the dentin surface. Brushing immediately after exposure to cola resulted in the greatest irreversible dentin loss, whereas brushing 60 or 120 min after pretreatment resulted in the least irreversible dentin loss. However, brushing time had no effect on the irreversible loss of dentin wear. Based on these experimental results, tooth-brushing should be performed at least 60 min after consuming a cola drink to achieve the desired tooth cleaning and avoid the introduction of surface lesions on dentin.Journal of Microscopy 06/2012; 247(2):176-85. DOI:10.1111/j.1365-2818.2012.03630.x · 2.15 Impact Factor