Zanatta Rayssa Ferreira, Esper Maria Ângela Lacerda Rangel, Valera Marcia Carneiro, Melo Renata Marques, Bresciani Eduardo
Department of Restorative Dentistry, Institute of Science and Technology, São Paulo State University-UNESP, São José dos Campos, São Paulo, Brazil.
Department of Dental Materials and Prosthodontics, Institute of Science and Technology, São Paulo State University-UNESP, São José dos Campos, São Paulo, Brazil.
PLoS One. 2016 Oct 19;11(10):e0163440. doi: 10.1371/journal.pone.0163440. eCollection 2016.
This study aimed to evaluate the effect of beers on the bovine enamel microhardness. Fifty rectangular (1 x 3 x 1 mm-height x width x thickness) enamel specimens were obtained from permanent bovine incisors, and divided into five groups (n = 10) according to the treatment employed: Saliva, Coke, Brahma, Heineken, and Budweiser. Microhardness (Knoop) were obtained before; after 5, 30 and 60 min of immersion in each solution. The data were analyzed using repeated two-way ANOVA and Tukey´s test (p<0.05). Coke decreased the microhardness in all immersion times, and Heineken, showed low values after 60 minutes. Beers tested have low potential to cause enamel erosion when compared to Coke.
本研究旨在评估啤酒对牛牙釉质微硬度的影响。从牛恒切牙获取了50个长方形（高×宽×厚为1×3×1毫米）的牙釉质标本，并根据所采用的处理方法分为五组（n = 10）：唾液组、可乐组、百威啤酒组、喜力啤酒组和百威淡啤组。在每种溶液中浸泡前、浸泡5分钟、30分钟和60分钟后测量努氏微硬度。数据采用重复双向方差分析和Tukey检验进行分析（p<0.05）。可乐在所有浸泡时间均降低了微硬度，喜力啤酒在60分钟后微硬度值较低。与可乐相比，所测试的啤酒导致牙釉质侵蚀的可能性较低。
