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评估软饮料对天然人牙釉质表面粗糙度的影响。

Evaluation of the effect of soft drinks on the surface roughness of dental enamel in natural human teeth.

机构信息

Restorative Dentistry, Riyadh Elm University, Riyadh, 13781, Saudi Arabia.

出版信息

F1000Res. 2021 Nov 10;10:1138. doi: 10.12688/f1000research.55556.1. eCollection 2021.

DOI:10.12688/f1000research.55556.1
PMID:35186274
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8829096/
Abstract

: Exposing enamel to soft drinks and beverages causes changes in the microscopical morphology. Changes in the physical characteristics, like hardness and surface roughness, were studied with various parameters. Factors such as pH, exposed duration, and other content of the soft drinks have different effects on the enamel. : Thirty-six human premolar teeth were randomly divided into three groups (n=12). Group 1 consisted of teeth which were immersed in artificial saliva (control), group 2 consisted of teeth which were immersed in Pepsi, and group 3 consisted of teeth which were immersed in Mirinda. After the preparation of samples and necessary measures, surface roughness was measured using the profilometer. Baseline measurements were taken. Reading two and reading three were taken after exposing the specimens for three days and 15 days, respectively. All of the collected data were compared statistically using SPSS and presented in tables and graphs. At the baseline, the surface roughness value was the same for all three groups. On the 3 day, the Mirinda group showed more surface roughness compared to that of the test and Pepsi groups, which was statistically significant. On the 15 day, both the Pepsi and Mirinda groups showed increased surface roughness compared to that of the control, which was statistically significant. Within the limitation of this study, it can be concluded that surface roughness increased when teeth were exposed to both soft drinks.

摘要

: 使牙釉质接触软饮料和饮料会导致微观形态发生变化。使用各种参数研究了物理特性(如硬度和表面粗糙度)的变化。pH 值、暴露时间和软饮料的其他成分等因素对牙釉质有不同的影响。: 随机将 36 个人类前磨牙分为三组(每组 12 颗)。第 1 组牙齿浸泡在人工唾液(对照)中,第 2 组牙齿浸泡在百事可乐中,第 3 组牙齿浸泡在 Mirinda 中。在制备样本和采取必要措施后,使用轮廓仪测量表面粗糙度。进行基线测量。在第 3 天和第 15 天分别进行两次和三次读数,以暴露标本。使用 SPSS 对所有收集的数据进行统计比较,并以表格和图表的形式呈现。在基线时,三组的表面粗糙度值相同。在第 3 天,Mirinda 组的表面粗糙度比测试组和百事可乐组高,差异具有统计学意义。在第 15 天,百事可乐组和 Mirinda 组的表面粗糙度均高于对照组,差异具有统计学意义。在本研究的限制范围内,可以得出结论,当牙齿接触软饮料时,表面粗糙度会增加。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3e0/8829096/19ccb3781e58/f1000research-10-59142-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3e0/8829096/5b29a4b44d47/f1000research-10-59142-g0000.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3e0/8829096/19ccb3781e58/f1000research-10-59142-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3e0/8829096/5b29a4b44d47/f1000research-10-59142-g0000.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f3e0/8829096/19ccb3781e58/f1000research-10-59142-g0001.jpg

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A time based objective evaluation of the erosive effects of various beverages on enamel and cementum of deciduous and permanent teeth.对各种饮料对乳牙和恒牙牙釉质及牙骨质的侵蚀作用进行基于时间的客观评估。
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Chapter 9: Acidic Beverages and Foods Associated with Dental Erosion and Erosive Tooth Wear.
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Monogr Oral Sci. 2020;28:91-98. doi: 10.1159/000455376. Epub 2019 Nov 7.
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