Brito Janaína Salmos, Santos Neto Alexandrino, Silva Luciano, Menezes Rebeca, Araújo Natália, Carneiro Vanda, Moreno Lara Magalhães, Miranda Jéssica, Álvares Pâmella, Nevares Giselle, Xavier Felipe, Arruda José Alcides, Bessa-Nogueira Ricardo, Santos Natanael, Queiroz Gabriela, Sobral Ana Paula, Silveira Márcia, Albuquerque Diana, Gerbi Marleny
Department of Operative Dentistry and Endodontics, Dental College of Pernambuco, University of Pernambuco, Avenida General Newton Cavalcante 1650, Tabatinga, 54753-020 Camaragibe, PE, Brazil.
Health Education Department, Federal University of Sergipe, São Cristóvão, SE, Brazil.
ScientificWorldJournal. 2016;2016:8123769. doi: 10.1155/2016/8123769. Epub 2016 Feb 8.
This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions.
Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted to the fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (µXRF).
The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after 3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p < 0.05). Groups G1, G2, G5, and G6 are above this average. The analysis by μXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL) statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to suffer demineralization due to industrialized fruit juices plus soy is real.
本文旨在分析工业化生产的果汁加酱油的体外效应，以确定这些溶液的侵蚀潜力。
在体视显微镜下评估后，选取70颗牛切牙。制备其牙冠，并根据显微硬度分配标准随机分为7组。牙冠每天接受两次果汁加酱油处理，持续15天。记录pH值、酸滴定和努氏显微硬度，并使用X射线微荧光（µXRF）对标本进行评估。
所有果汁处理3天后的平均pH值显著低于牙齿侵蚀的临界值。平均而言，与初始时间相比，3天后的pH值下降了14%。前后比较，各组的显微硬度下降了49%（p<0.05）。G1、G2、G5和G6组高于该平均值。µXRF分析显示牛牙冠表面的钙减少了约7%，磷减少了4%。佛罗里达（FL）统计分析显示各组之间存在统计学上的显著差异。因此，工业化生产的果汁加酱油导致牙齿脱矿的可能性是真实存在的。
