Browse > Article
http://dx.doi.org/10.17135/jdhs.2021.21.4.251

Effects of Calamansi Soju and Other Alcoholic Beverages on Resin Restorations  

Jeong, Moon-Jin (Department of Oral Histology and Developmental Biology, School of Dentistry, Chosun University)
Heo, Kyungwon (Department of Oral Histology and Developmental Biology, School of Dentistry, Chosun University)
Lee, Myoung-Hwa (Department of Oral Histology and Developmental Biology, School of Dentistry, Chosun University)
Jeong, Myeong-Ju (Department of Biosafety, College of Life and Health, Kyungsung University)
Lim, Do-Seon (Department of Dental Hygiene, College of Health Science, Eulji University)
Publication Information
Journal of dental hygiene science / v.21, no.4, 2021 , pp. 251-259 More about this Journal
Abstract
Background: The purpose of this study was to investigate the effects of commercially available calamansi soju and other alcoholic beverages on the microhardness and erosion of resin restorations. Methods: In this study, we evaluated the effects of Calamansi soju, Chamisul fresh, Cass fresh, and Gancia Moscato D'asti on resin restorations. Jeju Samdasoo and Coca-Cola were used as negative and positive controls, respectively. Specimens to be immersed in the beverages were manufactured using composite resin according to the product instructions. In each group, the surface microhardness was measured using a surface microhardness instrument before and after immersion for 5, 15, 30, and 60 minutes. The pattern of change in the surface of the composite resin was observed under a scanning electron microscope (SEM). Paired t-tests, one-way ANOVA, and repeated measures ANOVA were performed to compare the surface microhardness of the specimens, and the Tukey test was used as a post hoc test. Results: The pH of all beverages except Jeju Samdasoo was <5.5, which is the critical pH that can induce erosion. The difference in surface microhardness of the composite resin before and after immersion for 60 minutes was significant in all groups. In particular, the largest change in surface microhardness was observed in the calamansi soju group. In the SEM analysis, loss of composite resin was observed in all groups except the Jeju Samdasoo group, and rough surfaces with pores of various sizes were observed. Conclusion: In this study, all beverages except Jeju Samdasoo decreased the microhardness of the composite resin surface, and it was confirmed that calamansi soju had the greatest change.
Keywords
Calamansi soju; Composite resin; Microhardness; Scanning electron microscope;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim ND, Jeon MY, Choi JH, et al.: Trend Korea 2020. Miraebook, Seoul, pp.383-404, 2019.
2 Lee JJ, Kim EJ, Kim JM, Yoon KY: Physicochemical properties and antioxidant activities of commercial orange juice and grapefruit juice. Korean J Food Preserv 26: 322-329, 2019. https://doi.org/10.11002/kjfp.2019.26.3.322   DOI
3 Yanikoglu N, Duymus ZY, Yilmaz B: Effects of different solutions on the surface hardness of composite resin materials. Dent Mater J 28: 344-351, 2009. https://doi.org/10.4012/dmj.28.344   DOI
4 Choi DY, Shin SC: A study on pH of several beverages in Korea. J Korean Acad Dent Health 20: 399-410, 1996.
5 Van Eygen I, Vannet BV, Wehrbein H: Influence of a soft drink with low pH on enamel surfaces: an in vitro study. Am J Orthod Dentofacial Orthop 128: 372-377, 2005. https://doi.org/10.1016/j.ajodo.2004.03.036   DOI
6 Park HW, Nah K: Study on restaurant franchise service reflected on a single household consumer patterns: focus on 2030 generation. J Digit Des 15: 697-704, 2015. https://doi.org/10.17280/jdd.2015.15.3.066   DOI
7 Choi SA, Lee JH: Actual purchasing of functional beverages for adults in Chungnam area. Korean J Food Nutr 31: 520-531, 2018. https://doi.org/10.9799/ksfan.2018.31.4.520   DOI
8 Agricultural Equipment Newspaper: Calamansi diet. Retrieved October 6, 2021, from http://www.newsam.co.kr/news/article.html?no=25133#0BvC(2019, November 1).
9 Lou SN, Ho CT: Phenolic compounds and biological activities of small-size citrus: Kumquat and calamondin. J Food Drug Anal 25: 162-175, 2017. https://doi.org/10.1016/j.jfda.2016.10.024   DOI
10 Nbn TV: There are various ways to consume calamansi fruit, such as 'calamansi soju', 'clean juice', etc. Retrieved November 12, 2021, from: http://www.nbntv.co.kr/news/articleView.html?idxno=130038(2018, November 15).
11 Edwards M, Creanor SL, Foye RH, Gilmour WH: Buffering capacities of soft drinks: the potential influence on dental erosion. J Oral Rehabil 26: 923-927, 1999. https://doi.org/10.1046/j.1365-2842.1999.00494.x   DOI
12 Kwon TY: Influence of storage media on degradation of dental composite resins. Korean J Dent Mater 42: 375-383, 2015. https://doi.org/10.14815/kjdm.2015.42.4.375   DOI
13 Han L, Okamoto A, Fukushima M, Okiji T: Evaluation of flowable resin composite surfaces eroded by acidic and alcoholic drinks. Dent Mater J 27: 455-465, 2008. https://doi.org/10.4012/dmj.27.455   DOI
14 Yang KH, Yook GY, Choi NK, Kim SM: Effect of acidulated phosphate fluoride on the surface of composite resin. J Korean Acad Pediatr Dent 34: 255-263, 2007.
15 Choi EJ, Kim MJ, Kim MJ, et al.: Color and surface change of teeth restoration result of treatment of fruit extracts. J Digit Converg 14: 449-457, 2016. https://doi.org/10.14400/JDC.2016.14.11.449   DOI
16 Dennis EJ, Kang MJ, Han SN: Relation between beverage consumption pattern and metabolic syndrome among healthy Korean adults. Korean J Community Nutr 22: 441-455, 2017. https://doi.org/10.5720/kjcn.2017.22.5.441   DOI
17 Kim YS: Difference of dental erosive potential according to the type of mixed drink. J Korea Acad-Ind Cooper Soc 21: 739-744, 2020. https://doi.org/10.5762/KAIS.2020.21.1.739   DOI
18 Kim EK, Park HR, Chung KY, Choi CH, Jeong SS: Effects of some commercial calamansi-containing beverages on the enamel surface. J Korean Acad Oral Health 44: 7-12, 2020. https://doi.org/10.11149/jkaoh.2020.44.1.7   DOI
19 Johansson AK, Johansson A, Birkhed D, et al.: Dental erosion associated with soft-drink consumption in young Saudi men. Acta Odontol Scand 55: 390-397, 1997. https://doi.org/10.3109/00016359709059205   DOI
20 Park SW, Kim SK, Jung EH, Kwon HK, Kim BI: Erosive potential of several fruit-flavored liquors in Korea. J Korean Dent Assoc 54: 521-528, 2016.   DOI
21 Hooper SM, Hughes JA, Newcombe RG, Addy M, West NX: A methodology for testing the erosive potential of sports drinks. J Dent 33: 343-348, 2005. https://doi.org/10.1016/j.jdent.2004.10.002   DOI
22 Hengtrakool C, Kukiattrakoon B, Kedjarune-Leggat U: Effect of naturally acidic agents on microhardness and surface micromorphology of restorative materials. Eur J Dent 5: 89-100, 2011. https://doi.org/10.1055/s-0039-1698863   DOI
23 Kim YS, Kim JE, Chung KH, Choi CH: Effect of fermented milk product on composite resin surface. J Korean Acad Oral Health 45: 138-144, 2021. https://doi.org/10.11149/jkaoh.2021.45.3.138   DOI
24 Jeong MJ, Lee MH, Jeong SJ, et al.: Effect of commercial effervescent vitamin tablets on bovine enamel. J Dent Hyg Sci 19: 261-270, 2019. https://doi.org/10.17135/jdhs.2019.19.4.261   DOI
25 Lee HR, Jung BR, Park JY, et al.: Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J Food Preserv 15: 445-449, 2008.
26 Kim HN, Ko SB, Kim BS: An analysis of characteristics and trends in Korea's fruit beverage market. Korean Sanhag Gisul Haghoe Chungye Hagsul Balpyo Nonmunjib, 2019.
27 Gradium: Calamansi benefits, side effects, how to eat, diet- God's fruit? Retrieved November 12, 2021, from: https://gradium.co.kr/calamansi-benefits/?nowprocket=1(2018, June 13).
28 Hughes JA, West NX, Parker DM, van den Braak MH, Addy M: Effects of pH and concentration of citric, malic and lactic acids on enamel, in vitro. J Dent 28: 147-152, 2000. https://doi.org/10.1016/s0300-5712(99)00060-3   DOI
29 Erdemir U, Yildiz E, Eren MM, Ozel S: Surface hardness evaluation of different composite resin materials: influence of sports and energy drinks immersion after a short-term period. J Appl Oral Sci 21: 124-131, 2013. https://doi.org/10.1590/1678-7757201302185   DOI
30 Choi WH, Kim EJ, Kim HJ, Kim YJ, Nam SH: The effect of 1.23% APF gel on the esthetic restorative materials. J Korean Acad Pediatr Dent 33: 281-289, 2006.
31 Kim DE, Kim KH, Kim AO, et al.: Effect of red vinegar drink on the surface of sound enamel. J Korean Acad Oral Health 38: 184-190, 2014. https://doi.org/10.11149/jkaoh.2014.38.3.184   DOI
32 Barbour ME, Parker DM, Allen GC, Jandt KD: Enamel dissolution in citric acid as a function of calcium and phosphate concentrations and degree of saturation with respect to hydroxyapatite. Eur J Oral Sci 111: 428-433, 2003. https://doi.org/10.1034/j.1600-0722.2003.00059.x   DOI
33 Fatima N, Abidi SY, Qazi FU, Jat SA: Effect of different tetra pack juices on microhardness of direct tooth colored-restorative materials. Saudi Dent J 25: 29-32, 2013. https://doi.org/10.1016/j.sdentj.2012.09.002   DOI
34 Song AH, Choi CH: Effect of commercial alcoholic drinks on sound enamel surface of bovine teeth. J Korean Acad Oral Health 37: 180-186, 2013. https://doi.org/10.11149/jkaoh.2013.37.4.180   DOI
35 Hussein TA, Bakar WZ, Ghani ZA, Mohamad D: The assessment of surface roughness and microleakage of eroded tooth-colored dental restorative materials. J Conserv Dent 17: 531-535, 2014. https://doi.org/10.4103/0972-0707.144585   DOI