Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S1806-83242010000100016 http://hdl.handle.net/11449/71536 |
Resumo: | The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 μl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 μgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from-41.0 to -29.4. The enamel wear ranged from 0.15 μm to 0.18 μm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss. |
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Repositório Institucional da UNESP |
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Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamelDemineralizationDental cariesDental enamelFermentationProbioticscalciumfluoridephosphorusanalysis of varianceanimalcattlechemistrydairy productdental cariesdrug effectenamelfermentationhardnessin vitro studypHsurface propertytimetooth diseaseAnalysis of VarianceAnimalsCalciumCattleCultured Milk ProductsDental CariesDental EnamelFluoridesHardness TestsHydrogen-Ion ConcentrationPhosphorusSurface PropertiesTime FactorsTooth DemineralizationTooth ErosionThe aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 μl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 μgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from-41.0 to -29.4. The enamel wear ranged from 0.15 μm to 0.18 μm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.Department of Pediatric and Social Dentistry Faculdade de Odontologia de Araçatuba Unesp - Univ Estadual Paulista, Araçatuba, SPDepartment of Basic Sciences Faculdade de Odontologia de Araçatuba Unesp - Univ Estadual Paulista, Araçatuba, SPDepartment of Stomatology Federal University of Paraná, Curitiba, PRDepartment of Pediatric and Social Dentistry Faculdade de Odontologia de Araçatuba Unesp - Univ Estadual Paulista, Araçatuba, SPDepartment of Basic Sciences Faculdade de Odontologia de Araçatuba Unesp - Univ Estadual Paulista, Araçatuba, SPUniversidade Estadual Paulista (Unesp)Federal University of ParanáLodi, Carolina Simonetti [UNESP]Sassaki, Kikue Takebayashi [UNESP]Fraiz, Fabian CalixtoDelbem, Alberto Carlos Botazzo [UNESP]Martinhon, Cleide Cristina Rodrigues [UNESP]2014-05-27T11:24:36Z2014-05-27T11:24:36Z2010-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article95-101application/pdfhttp://dx.doi.org/10.1590/S1806-83242010000100016Brazilian Oral Research, v. 24, n. 1, p. 95-101, 2010.1806-83241807-3107http://hdl.handle.net/11449/7153610.1590/S1806-83242010000100016S1806-832420100001000162-s2.0-779555262262-s2.0-77955526226.pdf72394710166541330000-0002-8159-4853Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Oral Research1.223info:eu-repo/semantics/openAccess2023-11-08T06:10:34Zoai:repositorio.unesp.br:11449/71536Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:09:39.351030Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
title |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
spellingShingle |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel Lodi, Carolina Simonetti [UNESP] Demineralization Dental caries Dental enamel Fermentation Probiotics calcium fluoride phosphorus analysis of variance animal cattle chemistry dairy product dental caries drug effect enamel fermentation hardness in vitro study pH surface property time tooth disease Analysis of Variance Animals Calcium Cattle Cultured Milk Products Dental Caries Dental Enamel Fluorides Hardness Tests Hydrogen-Ion Concentration Phosphorus Surface Properties Time Factors Tooth Demineralization Tooth Erosion |
title_short |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
title_full |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
title_fullStr |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
title_full_unstemmed |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
title_sort |
Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel |
author |
Lodi, Carolina Simonetti [UNESP] |
author_facet |
Lodi, Carolina Simonetti [UNESP] Sassaki, Kikue Takebayashi [UNESP] Fraiz, Fabian Calixto Delbem, Alberto Carlos Botazzo [UNESP] Martinhon, Cleide Cristina Rodrigues [UNESP] |
author_role |
author |
author2 |
Sassaki, Kikue Takebayashi [UNESP] Fraiz, Fabian Calixto Delbem, Alberto Carlos Botazzo [UNESP] Martinhon, Cleide Cristina Rodrigues [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Federal University of Paraná |
dc.contributor.author.fl_str_mv |
Lodi, Carolina Simonetti [UNESP] Sassaki, Kikue Takebayashi [UNESP] Fraiz, Fabian Calixto Delbem, Alberto Carlos Botazzo [UNESP] Martinhon, Cleide Cristina Rodrigues [UNESP] |
dc.subject.por.fl_str_mv |
Demineralization Dental caries Dental enamel Fermentation Probiotics calcium fluoride phosphorus analysis of variance animal cattle chemistry dairy product dental caries drug effect enamel fermentation hardness in vitro study pH surface property time tooth disease Analysis of Variance Animals Calcium Cattle Cultured Milk Products Dental Caries Dental Enamel Fluorides Hardness Tests Hydrogen-Ion Concentration Phosphorus Surface Properties Time Factors Tooth Demineralization Tooth Erosion |
topic |
Demineralization Dental caries Dental enamel Fermentation Probiotics calcium fluoride phosphorus analysis of variance animal cattle chemistry dairy product dental caries drug effect enamel fermentation hardness in vitro study pH surface property time tooth disease Analysis of Variance Animals Calcium Cattle Cultured Milk Products Dental Caries Dental Enamel Fluorides Hardness Tests Hydrogen-Ion Concentration Phosphorus Surface Properties Time Factors Tooth Demineralization Tooth Erosion |
description |
The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 μl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 μgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from-41.0 to -29.4. The enamel wear ranged from 0.15 μm to 0.18 μm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-01-01 2014-05-27T11:24:36Z 2014-05-27T11:24:36Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S1806-83242010000100016 Brazilian Oral Research, v. 24, n. 1, p. 95-101, 2010. 1806-8324 1807-3107 http://hdl.handle.net/11449/71536 10.1590/S1806-83242010000100016 S1806-83242010000100016 2-s2.0-77955526226 2-s2.0-77955526226.pdf 7239471016654133 0000-0002-8159-4853 |
url |
http://dx.doi.org/10.1590/S1806-83242010000100016 http://hdl.handle.net/11449/71536 |
identifier_str_mv |
Brazilian Oral Research, v. 24, n. 1, p. 95-101, 2010. 1806-8324 1807-3107 10.1590/S1806-83242010000100016 S1806-83242010000100016 2-s2.0-77955526226 2-s2.0-77955526226.pdf 7239471016654133 0000-0002-8159-4853 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Brazilian Oral Research 1.223 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
95-101 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128763799535616 |