大豆基饮料对牙釉质的腐蚀性。

Erosive potential of soy-based beverages on dental enamel.

机构信息

a Department of Prosthodontics and Periodontics , Piracicaba Dental School, University University of Campinas , Piracicaba , SP, Brazil.

b Department of Pediatric Dentistry , Piracicaba Dental School, University of Campinas , Piracicaba , SP, Brazil.

出版信息

Acta Odontol Scand. 2019 Jul;77(5):340-346. doi: 10.1080/00016357.2019.1570330. Epub 2019 Feb 11.

DOI:10.1080/00016357.2019.1570330

PMID:30741104

Abstract

BACKGROUND

This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor.

METHODS

Human enamel blocks were randomly divided into 9 groups (n = 8), according to the beverage category (soy or non-soy juices). The initial pH, TA and β at the original pH value were measured in triplicate. The composition of calcium, phosphate and total protein was analyzed using the specific colorimetric method. The fluoride analysis was performed using a selective electrode. The degree of saturation (DS) and the critical pH (CpH) of each beverage with respect to hydroxyapatite (HAp) and fluorapatite (FAp) were calculated using the computational software. Enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss (ESL) and differences in surface roughness (ΔRa) were analyzed by a 3D non-contact profilometer.

RESULTS

Non-soy beverages exhibited the lowest pH values (2.93 to 3.40). The highest values of calcium concentration were founded in soy-based formulations. Juices with soy in their composition tend to have high DS when compared with non-soy based beverages (p = .0571). Soy beverages produced less ESL than non-soy beverages (p < .05). ΔRa was not significantly different between the categories. The ESL and ΔRa were positively correlated with initial pH and buffering capacity in soy-based beverages. On the other hand, in non-soy beverages, the ESL was negatively correlated with the TA to 7.0 and the fluoride composition whereas the ΔRa was negatively correlated with the TA to 5.5.

CONCLUSIONS

The erosive potential of soy beverages was lower than non-soy based beverages.

摘要

背景

本研究旨在比较同口味的大豆基饮料和果汁，以研究其对牙釉质的腐蚀性。

方法

将人牙釉质块随机分为 9 组（n=8），根据饮料种类（大豆或非大豆果汁）分组。在原始 pH 值下，重复测量 3 次初始 pH 值、总酸（TA）和β值。使用特定比色法分析钙、磷酸盐和总蛋白的组成。使用选择性电极进行氟分析。使用计算软件计算每种饮料对羟基磷灰石（HAp）和氟磷灰石（FAp）的饱和度（DS）和临界 pH 值（CpH）。将牙釉质样本浸入 67.5ml 的每种饮料中 120 分钟。使用 3D 非接触式轮廓仪分析牙釉质表面损失（ESL）和表面粗糙度差异（ΔRa）。

结果

非大豆饮料的 pH 值最低（2.93 至 3.40）。大豆基配方中的钙浓度最高。与非大豆基饮料相比，含大豆的果汁具有更高的 DS（p=0.0571）。大豆饮料产生的 ESL 少于非大豆饮料（p<0.05）。ESL 和 ΔRa 在两个类别之间无显著差异。ESL 和 ΔRa 与大豆基饮料的初始 pH 值和缓冲能力呈正相关。另一方面，在非大豆饮料中，ESL 与 TA 至 7.0 呈负相关，与氟组成呈负相关，而 ΔRa 与 TA 至 5.5 呈负相关。