啤酒对牛牙釉质显微硬度的有害影响——体外研究
Harmful Effect of Beer on Bovine Enamel Microhardness - In Vitro Study.
作者信息
Zanatta Rayssa Ferreira, Esper Maria Ângela Lacerda Rangel, Valera Marcia Carneiro, Melo Renata Marques, Bresciani Eduardo
机构信息
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.
出版信息
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。
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