Department of Restorative Dentistry, School of Dentistry, University of São Paulo, Av. Prof. Lineu Prestes 2227, 05508-900 São Paulo, SP, Brazil.
J Dent. 2011 Dec;39(12):841-8. doi: 10.1016/j.jdent.2011.09.004. Epub 2011 Sep 16.
To evaluate the erosive potential of orange juice modified by food additives in enamel and dentine.
Calcium lactate pentahydrate (CLP), xanthan gum (XG), sodium linear polyphosphate (LPP), sodium pyrophosphate tetrabasic (PP), sodium tripolyphosphate (STP) and some of their combinations were added to an orange juice. Pure orange juice and a calcium-modified juice were used as negative (C-) and positive (C+) controls, respectively. In phase 1, 15 modified orange juices were tested for erosive potential using pH-stat analysis. In phase 2, the additives alone and the combination with good results in phase 1 and in previous studies (CLP+LPP) were tested in an erosion-remineralization cycling model. In phase 3, the erosion and remineralization episodes were studied independently. Enamel was analysed by surface microhardness (SMH) and profilometry, whilst dentine by profilometry.
In phase 1, reduction of the erosive potential was observed for all additives and their combinations, except XG alone. In phase 2, no detectable enamel loss was observed when CLP, LPP and CLP+LPP were added to the juice. XG, STP and PP had enamel loss similar to C- (p>0.05). Amongst additives, the combination CLP+LPP showed the highest SMH values followed by CLP (p<0.05). All the other groups presented SMH values similar to C- (p>0.05). For dentine, only CLP+LPP lead to surface loss values lower than C- (p<0.05). In phase 3, CLP, LPP and CLP+LPP seemed to protect against erosion; whilst none of the tested compounds seemed to interfere with the remineralization process.
CLP and LPP reduced erosion on enamel and this effect was enhanced by their combination. For dentine, only the combination CLP+LPP reduced erosion.
评估食品添加剂改性橙汁对牙釉质和牙本质的腐蚀性。
五水合乳酸钙（CLP）、黄原胶（XG）、线性聚磷酸钠（LPP）、焦磷酸四钠（PP）、三聚磷酸钠（STP）及其组合被添加到橙汁中。纯橙汁和钙改性橙汁分别作为阴性（C-）和阳性（C+）对照。在第 1 阶段，使用 pH -stat 分析测试了 15 种改性橙汁的腐蚀性。在第 2 阶段，单独添加添加剂以及在第 1 阶段和先前研究中效果良好的组合（CLP+LPP）在侵蚀再矿化循环模型中进行了测试。在第 3 阶段，分别研究了侵蚀和再矿化阶段。牙釉质通过表面显微硬度（SMH）和轮廓分析进行分析，而牙本质则通过轮廓分析进行分析。
在第 1 阶段，除 XG 外，所有添加剂及其组合均观察到腐蚀性降低。在第 2 阶段，当向果汁中添加 CLP、LPP 和 CLP+LPP 时，未观察到可检测的牙釉质损失。XG、STP 和 PP 的牙釉质损失与 C-相似（p>0.05）。在添加剂中，组合 CLP+LPP 表现出最高的 SMH 值，其次是 CLP（p<0.05）。所有其他组的 SMH 值与 C-相似（p>0.05）。对于牙本质，只有 CLP+LPP 导致表面损失值低于 C-（p<0.05）。在第 3 阶段，CLP、LPP 和 CLP+LPP 似乎可以防止侵蚀；而测试的化合物中没有一种似乎会干扰再矿化过程。
CLP 和 LPP 减少了牙釉质的侵蚀，这种效果通过它们的组合得到增强。对于牙本质，只有组合 CLP+LPP 减少了侵蚀。
