Journal of the korean academy of Pediatric Dentistry (대한소아치과학회지)
- Volume 31 Issue 4
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- Pages.555-563
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- 2004
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- 1226-8496(pISSN)
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- 2288-3819(eISSN)
A STUDY ON THE ENAMEL EROSION BY FERMENTED MILKS
수종 유산균 발효유의 법랑질 침식효과에 대한 연구
- Sim, Jeung-Ho (Department of Pediatric Dentistry, College of Dentistry, Pusan National University) ;
- Jeong, Tae-Sung (Department of Pediatric Dentistry, College of Dentistry, Pusan National University) ;
- Kim, Shin (Department of Pediatric Dentistry, College of Dentistry, Pusan National University)
- Published : 2004.11.30
Abstract
The pH of beverages is known to be low and have, therefore, been implicated in the increasing incidence of erosion. Erosion is believed to be the predominant cause of teeth wear in children and young adults, although there will always be a contribution from attrition and abrasion. The aim of the present study was to evaluate the effect of yogurt on the progression of erosive demineralization in human enamel using demineralization model in vitro. In 4 yogurts, available on the market, pH, buffering capacity and the concentrations of calcium, phosphate and fluoride were determined. The buffering effect was determined by titration with NaOH. 50 milliliters of each drink was then titrated with 1M sodium hydroxide, added in 0.5 milliliters increments, until the pH reached about 7. Human deciduous enamel(n=40) samples were divided into four groups and exposed to 80ml of the yogurt for 30,60, 90 and 120min. Enamel surface microhardness(VHN) was examined before and after each exposure. 1. The average PH of fermented milk was 3.77 and this pH value was acidic enough to cause tooth erosion. 2. All of the fermented milks were found to be erosive(p<0.05) 3. The teeth exposed to the fermented milk all showed erosion like lesions and microhardness measurements showed that enamel surface hardness decreased proportionately with increased time of immersion in all tooth specimen groups. 4. After immersion for 30 and 60 minutes, reduction rate of microhardness values was not significantly different between the groups(p>0.05). However, after 90 and 120 minutes, reduction rate of each group was significantly different(p<0.05).
치아침식증은 순수한 화학적 반응에 의한 치아 경조직의 소실로 정의된다. 침식의 원인요소로는 여러 가지가 이미 거론된 바, 최근에 들어서는 이 중 산성음식과 음료가 중요한 요소로 관심을 모으고 있다. 특히 최근 들어서는 다양한 산성 음료의 소비가 급증하는 추세이고, 성장기 어린이나 청소년이 이러한 음료를 선호하여 음용의 빈도가 우려할 만한 수준으로 치아침식증을 촉진할 것으로 생각된다. 이 중 유산균 발효유는 비교적 저렴하고 쉽게 접할 수 있으며, 어린이가 주 소비자라는 점, 그리고 유치와 새로 맹출한 영구치가 침식에 더욱 취약하다는 점에서 소아치과학 분야의 관심사가 되기에 충분하다고 사료되었다. 따라서 본 연구는 유산균 발효유에 의한 유치의 법랑질 침식 정도를 평가할 목적으로 시행되었다. 시판중인 4 종의 유산균 발효유를 선정하고 각각의 산도, 완충능 및 일부 무기이온 농도를 측정하였다. 그리고 40개의 유치 법랑질 시편을 4개 군으로 나누어 30분, 60분, 90분, 120분 동안
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