Temperature-dependent erosivity of drinks in a model simulating oral fluid dynamics
| Autor: | Andrea D. Steingruber, Klaus Becker, Arzu Aykut-Yetkiner, Thomas Attin, Daniel B. Wiedemeier, Valerie Steiger-Ronay |
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| Přispěvatelé: | University of Zurich, Steiger-Ronay, Valerie |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Saliva
Hot Temperature Time Factors Carbonated Beverages 610 Medicine & health Citric Acid Beverages 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine stomatognathic system 10066 Clinic of Conservative and Preventive Dentistry Animals Tooth Erosion 030212 general & internal medicine Food science Dental Enamel General Dentistry Tooth Demineralization Orange juice Remineralisation Enamel paint Saliva Artificial 030206 dentistry Hydrogen-Ion Concentration 3500 General Dentistry Demineralization Fruit and Vegetable Juices chemistry visual_art Tooth Remineralization visual_art.visual_art_medium Hydrodynamics Oral fluid Calcium Cattle Total calcium Citric acid Citrus sinensis |
| Popis: | OBJECTIVES Aim of this investigation was to study the temperature-dependent in vitro enamel erosion of five acidic drinks and citric acid under controlled conditions in an artificial mouth. METHODS The erosive potential of Orange juice, Coca-Cola Zero, Sprite Zero, two fruit teas and citric acid (control) was investigated on bovine enamel specimens at temperatures between 5 °C and 55 °C. The pH values and total calcium content of all test drinks were determined. Specimens were immersed into an artificial mouth to imitate physiological oral conditions for 60 h. Cyclic de- and re-mineralization was performed, imitating the intake of six drinks in six h followed by a six-hour remineralization phase, where only artificial saliva ran over the specimens. Total erosive enamel loss was determined by contact profilometry. Differences in substance loss at different temperatures were tested for statistical significance (p-values ≤ 0.05) by means of ANOVA. RESULTS Rising liquid temperature did not result in a considerable change of pH. Highest substance loss was observed for citric acid (33.6 ± 6 μm to 38.7 ± 6 μm), while only little erosion was induced by fruit tea (0.8 ± 1 μm to 5.9 ± 1 μm). Rising liquid temperature did not result in significantly increased substance loss for citric acid, orange juice and Coca-Cola Zero. Sprite Zero and both fruit teas, however, caused significantly (p |
| Databáze: | OpenAIRE |
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