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KMID : 0355420110350030266
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Journal of Korean Academy of Oral Health
2011 Volume.35 No. 3 p.266 ~ p.272
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The erosive effect of some commercial yogurts including different calcium contents on enamel surface
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Kim Min-A
Jeong Seong-Soog
Youn Hye-Jeong
Park Young-Nam
Choi Choong-Ho
Hong Suk-Jin
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Abstract
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Objectives: The aim of the present study was to evaluate the effect of calcium in yogurt on the progression of erosive demineralization in bovine enamel in vitro.
Methods: In 3 commercial yogurts with different calcium concentrations, pH and the concentration of calcium were measured. Bovine enamel specimens (n=48) were fabricated and were divided into four groups, one distilled water group as a control and three yogurt groups. The specimens were then immersed into 30 ml of the yogurt for 1, 3, 5, 10, 15 and 30 minutes and enamel surface erosion was artificially created. The enamel surface microhardness and scanning election microscopic content were examined.
Results: The 3 yogurts used in this experiment have an acidity of less than pH 4.0. The enamel surface microhardness after immersion into all of the yogurts used in this experiment was continuously reduced (p＜0.05). The enamel surface microhardness of the yogurts containing no calcium and 30 mg calcium/80 ml began to be significantly reduced after 3 minutes immersion, while that of the yogurt containing 57 mg calcium/80 ml began to be significantly reduced after 5 minutes immersion (p＜0.05). Depending on the calcium concentration, the three experimental groups showed significant differences among the groups (p＜0.05). A higher calcium content rendered less difference between early surface microhardness and enamel surface microhardness after 30 minutes immersion into the yogurts (p＜0.05).
Conclusions: Calcium content in commercial yogurt can contribute to inhibiting enamel erosion.
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KEYWORD
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calcium, dental erosion, yogurt
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