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http://dx.doi.org/10.13065/jksdh.20210048

The effects of fermented milk intake on the enamel surface  

Kim, Kyung-Hee (Department of Dental Hygiene, Hanyeong University)
Choi, Choong-Ho (Department of Preventive and Public Health Dentistry, Chonnam National University School of Dentistry)
Publication Information
Journal of Korean society of Dental Hygiene / v.21, no.5, 2021 , pp. 507-515 More about this Journal
Abstract
Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (ΔVHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ΔVHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ΔVHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers' careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.
Keywords
Dental erosion; Fermented milk;
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