Manaswini Y Hasita, Uloopi K S, Vinay C, Chandrasekhar Rayala, RojaRamya Kakarla Sri
Department of Pedodontics and Preventive Dentistry, Vishnu Dental College, Bhimavaram, Andhra Pradesh, India.
Int J Clin Pediatr Dent. 2020 Jan-Feb;13(1):1-5. doi: 10.5005/jp-journals-10005-1705.
The aim of this study was to evaluate the surface microhardness and mineral loss from enamel exposed to carbonated beverages supplemented with and without calcium glycerophosphate (CaGP).
Forty enamel blocks were prepared from 20 extracted premolars, and their initial surface microhardness was measured using the Knoop microhardness testing machine. The samples were divided into four groups based on the concentration of CaGP added to the beverage: group I: beverage without CaGP (control group), group II: beverage with 2 mM CaGP, group III: beverage with 5 mM CaGP, and group IV: beverage with 10 mM CaGP. The samples were subjected to four cycles of exposure to plain and CaGP-supplemented carbonated beverage with an intermittent buffering in artificial saliva, after which the final surface microhardness was measured. The mineral loss from enamel blocks was estimated spectrophotometrically.
The obtained data were analyzed using paired test and analysis of variance. A highly significant ( < 0.01) reduction in surface microhardness was observed in group I (beverage without CaGP). The reduction in surface microhardness in group III (beverage + 5 mM CaGP) and group IV (beverage + 10 mM CaGP) was not significantly different from that of sound enamel. A highly significant difference in calcium loss was observed between the groups ( = 0.00). Calcium loss reduced as the CaGP concentration increased in the groups. A similar trend was observed when phosphate loss was analyzed.
Addition of CaGP to the carbonated beverages significantly prevented the reduction in surface microhardness of enamel and mineral loss. As the concentration of CaGP in carbonated beverages increased from 2 mM to 10 mM, the mineral loss is decreased.
Consumption of carbonated beverages has been increasing among the children and adolescents, leading to a higher incidence of dental erosion and caries. Hence, supplementation of these acidic beverages with buffering agents such as CaGP may help in preventing such dental problems among vulnerable populations.
Manaswini YH, Uloopi KS, Vinay C, Impact of Calcium Glycerophosphate-supplemented Carbonated Beverages in Reducing Mineral Loss from the Enamel Surface. Int J Clin Pediatr Dent 2020;13(1):1-5.
本研究旨在评估暴露于添加和未添加甘油磷酸钙（CaGP）的碳酸饮料中的牙釉质的表面显微硬度和矿物质流失情况。
从20颗拔除的前磨牙制备40个牙釉质块，使用努氏显微硬度测试机测量其初始表面显微硬度。根据添加到饮料中的CaGP浓度将样本分为四组：第一组：不含CaGP的饮料（对照组），第二组：含2 mM CaGP的饮料，第三组：含5 mM CaGP的饮料，第四组：含10 mM CaGP的饮料。样本在人工唾液中间歇缓冲的情况下，经历四个周期暴露于普通碳酸饮料和添加CaGP的碳酸饮料中，之后测量最终表面显微硬度。通过分光光度法估计牙釉质块的矿物质流失。
使用配对检验和方差分析对获得的数据进行分析。在第一组（不含CaGP的饮料）中观察到表面显微硬度有极显著（<0.01）降低。第三组（饮料 + 5 mM CaGP）和第四组（饮料 + 10 mM CaGP）的表面显微硬度降低与健康牙釉质的降低无显著差异。各实验组之间观察到钙流失有极显著差异（= 0.00）。随着各组中CaGP浓度增加，钙流失减少。分析磷酸盐流失时观察到类似趋势。
向碳酸饮料中添加CaGP可显著防止牙釉质表面显微硬度降低和矿物质流失。随着碳酸饮料中CaGP浓度从2 mM增加到10 mM，矿物质流失减少。
儿童和青少年中碳酸饮料的消费量一直在增加，导致牙齿侵蚀和龋齿的发病率更高。因此，用CaGP等缓冲剂补充这些酸性饮料可能有助于预防易感人群中的此类牙齿问题。
马纳斯维尼·YH、乌鲁皮·KS、维奈·C，添加甘油磷酸钙的碳酸饮料对减少牙釉质表面矿物质流失的影响。《国际临床儿科牙科学杂志》2020年；13(1):1 - 5。
