Influence of Sucrose and Arenga pinnata Solutions on Enamel Surface Demineralization: A Profilometric Study.

Background Dental caries is a multifactorial disease that has the potential to impact individuals across various life stages. The influential role of sugar as a contributing risk element in the inception and advancement of dental caries is significantly pronounced.  Aim The research aim was to analyze and compare the enamel surface roughness in teeth exposed to sucrose and (palm sugar) solutions by using a stylus profilometer Materials and methods In this investigation, 34 freshly extracted anterior teeth were obtained and they were split into two groups depending on the solution in which they were immersed. Group A consists of 17 teeth immersed in 1% sucrose solution supplemented in brain heart infusion (BHI) broth solution and Group B consists of 17 teeth immersed in 1% BHI broth. Each sample served as its own control. was inoculated into these groups and they were immersed in their respective solution for five days. A stylus profilometer was utilized to measure the surface roughness of the teeth in this study. Data analysis involved paired t-tests for intragroup comparisons and independent t-tests for intergroup comparisons using SPSS software version 23. Results After five days of exposure to palm sugar or sucrose, it was observed that there was demineralization of the enamel surface on both samples. Although there was no statistical significance (p<0.05) when an independent t-test was conducted among these samples, there was a visible increase in the numerical values of Ra, Rq, Rz of teeth exposed to sucrose compared to palm sugar with a p-value of 0.529, 0.122 and 0.357, respectively. Conclusion From this study, it was concluded that although both sucrose and cause demineralization of enamel, it was shown that the latter caused lesser demineralization when compared to refined sugars to a certain extent. This study establishes a foundation for forthcoming investigations that could potentially explore the utilization of natural sugars as a substitute for sucrose, while also evaluating the mechanistic aspects underlying the impact of these sugars on enamel demineralization.