Kargul Betul, Caglar Esber, Lussi Adrian
Department of Pediatric Dentistry, School of Dentistry, Marmara University, Istanbul, Turkey.
Quintessence Int. 2007 May;38(5):381-5.
The capability of drinks and foods to resist pH changes brought about by salivary buffering may play an important role in the erosion of dental enamel. The aim of the present study was to measure the initial pH of several types of yogurt and to test the degrees of saturation (pK-pl) with respect to hydroxyapatite and fluorapatite to determine the buffering capacity and related erosive potential of yogurt.
Twenty-five milliliters of 7 types of freshly opened yogurt was titrated with 1 mol/L of sodium hydroxide, added in 0.5 mL increments, until the pH reached 10, to assess the total titratable acidity, a measure of the drink's own buffering capacity. The degrees of saturation (pK-pl) with respect to hydroxyapatite and fluorapatite were also calculated, using a computer program developed for this purpose. For statistical analysis, samples were compared using Kruskal-Wallis test.
The buffering capacities can be ordered as follows: fruit yogurt >low-fat yogurt >bioyogurt >butter yogurt >natural yogurt >light fruit yogurt >light yogurt. The results suggest that, in vitro, fruit yogurt has the greatest buffering capacity.
It can be stated that it is not possible to induce erosion on enamel with any type of yogurt.
饮品和食物抵抗唾液缓冲引起的pH变化的能力，可能在牙釉质侵蚀中起重要作用。本研究的目的是测量几种类型酸奶的初始pH值，并测试其相对于羟基磷灰石和氟磷灰石的饱和度（pK - pl），以确定酸奶的缓冲能力和相关的侵蚀潜力。
用1mol/L的氢氧化钠滴定25毫升7种刚开封的酸奶，每次增量加入0.5毫升，直至pH达到10，以评估总可滴定酸度，这是衡量饮品自身缓冲能力的指标。还使用为此目的开发的计算机程序计算了相对于羟基磷灰石和氟磷灰石的饱和度（pK - pl）。为进行统计分析，使用Kruskal - Wallis检验对样本进行比较。
缓冲能力排序如下：水果酸奶＞低脂酸奶＞生物酸奶＞黄油酸奶＞原味酸奶＞轻度水果酸奶＞轻度酸奶。结果表明，在体外，水果酸奶具有最大的缓冲能力。
可以说用任何类型的酸奶都不可能在牙釉质上引起侵蚀。
