In vitro effect of beer, red and white wine on the morphology and surface roughness of human enamel.

Autor:	Barac R; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia., Gašić J; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia., Popović J; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia., Nikolić M; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia., Sunarić S; Department of Chemistry, Faculty of Medicine, University of Niš, Serbia., Petković D; Department of Production and Information Technologies, Faculty of Mechanical Engineering, University of Niš, Serbia., Mitić A; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia., Stošić N; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia., Burić N; Department of Restorative Dentistry and Endodontics, Faculty of Medicine, University of Niš, Serbia.
Jazyk:	angličtina
Zdroj:	Advances in clinical and experimental medicine : official organ Wroclaw Medical University [Adv Clin Exp Med] 2023 Nov; Vol. 32 (11), pp. 1241-1248.
DOI:	10.17219/acem/161856
Abstrakt:	Background: Beer, red and white wine are acidic drinks whose frequent consumption can increase the risk of dental erosion. Objectives: To establish the effect of beer, red and white wine on the morphology and surface roughness (SR) of human enamel using different exposure times in a cyclic deand remineralization model in vitro. Material and Methods: The experiment included 33 surgically extracted impacted human third molars from patients aged 18-25 years. Enamel samples obtained by cutting crowns (n = 132) were submitted to alternate cycles of demineralization in (1) beer, (2) red wine, (3) white wine, (PC) positive control (orange juice), and remineralization in artificial saliva, which also represented a medium for negative control (NC). The experiment included cycles with different exposure times in alcoholic beverages and orange juice of 15, 30 and 60 min. Thus, 12 groups were formed (for each drink and each exposure time) containing 10 samples each, while the NC group consisted of 12 samples. Experiments were repeated 3x/day for 10 days. Enamel surface alterations were determined by stylus profilometry (average surface roughness (Ra)) and scanning electron microscopy (SEM). The Shapiro-Wilk test, independent samples Kruskal-Wallis test and multiple comparisons (all pairwise) were performed. Results: With increasing exposure time, there was a positive correlation with Ra for white wineand orange juice-immersed samples (60 min compared to 15 min), which was also observed using SEM. There was no significant difference in the Ra between the other experimental samples for the same exposure time. Conclusions: This study confirms a certain erosive potential of beer, red and white wine, and a significant relationship with pH, titratable acidity (TA) and SR, but not with the exposure time for all tested alcoholic beverages. Moreover, differences among the ultrastructural patterns caused by alcoholic beverages over the enamel surface were observed.
Databáze:	MEDLINE
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