Dixit Seema, Goyal Siddhi, Singh Anshdeep, Dhingra Anil, Grover Sheetal, Gupta Pulkit
Department of Conservative Dentistry and Endodontics, Seema Dental College and Hospital, Rishikesh, Uttarakhand, India.
J Conserv Dent Endod. 2024 Aug;27(8):811-816. doi: 10.4103/JCDE.JCDE_265_24. Epub 2024 Aug 7.
The study aimed to evaluate and compare the effect of various beverages carbonated drinks, i.e., thumps up, fresh fruit juice (apple and pomegranate) and packaged fruit juice (apple and pomegranate) on tooth surface morphology under scanning electron microscope.
Thirty recently extracted intact caries-free human permanent teeth were disinfected with 5.25% of sodium hypochlorite solution and autoclaved at 240°F, 20 psi pressure for 40 min. Each tooth was sectioned into 4 enamel sections yielding 120 sections which were embedded in resin using a prefabricated mold. Prepared samples were immersed as Group I - thumps up, Group II - fresh apple juice, Group III - packaged apple juice, Group IV - fresh pomegranate juice, Group V - packaged pomegranate juice, and Group VI - normal saline. Each immersion was done daily for 30 min over 14 days after which samples were scanned under scanning electron microscope (SEM). The data obtained were subjected to statistical analysis using Statistical Package for the Social Sciences (SPSS Version 23; Chicago Inc., IL, USA).
The highest surface roughness was noted in the fresh pomegranate and packaged pomegranate groups with a mean of 2.9000 ± 0.30779 followed by thumbs up group. The greatest mean of cracks was noted in thumbs up group with a mean of 2.500 ± 0.51299 which was significant at = 0.000. The greatest mean of score was noted in thumbs up group with a mean of 2.3000 ± 0.65695 which was significant at = 0.000.
The present study demonstrated that all drinks were erosive in nature with thumps and pomegranate juice showing significantly higher erosiveness than apple juice ( < 0.01).
本研究旨在评估并比较各种饮料（碳酸饮料，即激浪、鲜榨果汁（苹果汁和石榴汁）以及包装果汁（苹果汁和石榴汁））对扫描电子显微镜下牙齿表面形态的影响。
30颗近期拔除的完整无龋人类恒牙用5.25%的次氯酸钠溶液消毒，并在240°F、20磅力/平方英寸的压力下高压灭菌40分钟。每颗牙齿被切成4个牙釉质切片，共得到120个切片，使用预制模具将其嵌入树脂中制成样本。制备好后的样本被分为以下几组浸泡：第一组 - 激浪，第二组 - 鲜榨苹果汁，第三组 - 包装苹果汁，第四组 - 鲜榨石榴汁，第五组 - 包装石榴汁，第六组 - 生理盐水。在14天内每天浸泡30分钟，之后在扫描电子显微镜（SEM）下对样本进行扫描。所获得的数据使用社会科学统计软件包（SPSS版本23；美国伊利诺伊州芝加哥公司）进行统计分析
鲜榨石榴汁组及包装石榴汁组的表面粗糙度最高平均为2.9000 ± 0.30779，其次是激浪组。激浪组的裂纹平均值最大，为2.500 ± 0.51299，在α = 0.000时具有显著性。激浪组的评分平均值最大，为2.3000 ± 0.65695，在α = 0.000时具有显著性。
本研究表明，所有饮料都具有腐蚀性，激浪和石榴汁的腐蚀性显著高于苹果汁（P < 0.01）。
