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http://dx.doi.org/10.5392/JKCA.2022.22.09.583

Prevention of Dental Erosion Due to the Use of Calcium and Fluoride When Ingesting Lactic Acid Bacteria Fermented Milk  

Kim, Kyung-Hee (한영대학교 치위생과)
Shin, Ae-Ri (광주보건대학교 치위생과)
Publication Information
The Journal of the Korea Contents Association / v.22, no.9, 2022 , pp. 583-591 More about this Journal
Abstract
The purpose of this study was to determine the incidence of dental erosion according to the type of lactic acid bacteria fermented oil and to identify a method for preventing dental erosion. For the lactic acid bacteria fermented milk, liquid fermented milk, condense-stirred type fermented milk, and condense-drink type fermented milk were used, and bovine tooth specimens used in the experiment were used. As a method to prevent dental erosion, the method of adding calcium to the lactic acid bacteria fermented milk, the method of applying high and low concentrations of fluoride to the teeth before exposure to the lactic acid bacteria fermented milk, and the method of applying these two methods together were measured to measure the preventive effect of dental erosion. As a result of immersing the specimen in the experimental beverage, the surface hardness of liquid fermented milk decreased the most. When comparing the difference in surface hardness before and after prophylaxis care, the Ca 2% group and the NaF 0.05%+Ca 0.5% group showed no significant difference from the negative control group, confirming that it is an effective method for preventing dental erosion. However, considering the change in taste and the stability of ingredients, a method of adding calcium at a low concentration rather than adding a high concentration of calcium is proposed. Therefore, it is recommended to use low-concentration calcium and low-concentration fluoride together to recognize the possibility of dental erosion when ingesting lactic acid bacteria and to prevent dental erosion caused by it.
Keywords
Fermented Milk; Dental Erosion; Ca; NaF; APF Gel;
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Times Cited By KSCI : 2  (Citation Analysis)
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