Kim Soyeon, Larnani Sri, Lee Wanki, Lappanakokiat Napas, Truong Van Mai, Moon Wonjoon, Park Young-Seok
Department of Oral Anatomy and Dental Research Institute, School of Dentistry, Seoul National University, 101 Daehak-ro, Jongno-gu, Seoul, 03080, Republic of Korea.
Center for Future Dentistry, School of Dentistry, Seoul National University, Seoul, Republic of Korea.
Odontology. 2025 May 23. doi: 10.1007/s10266-025-01125-1.
Tooth discoloration is a common esthetic concern often linked to dietary exposure to highly pigmented foods and beverages. Although the staining effects of beverages like coffee, tea, and wine have been extensively studied, less attention has been given to the staining potential of everyday condiments. This study aimed to evaluate the staining potential of eight sauces-fish sauce, curry, ketchup, sriracha, and four soy sauce varieties (Jin, Yangjo, Tsuyu, and Sashimi)-on bovine enamel specimens. Color measurements were performed at multiple intervals over 7 days using a spectrophotometer to quantify changes in lightness (L*), redness (a*), and yellowness (b*). The Yangjo soy sauce exhibited the highest staining potential, followed by Sashimi and Jin soy sauces, with all three sauces surpassing the perceptibility and acceptability thresholds within 3 h of staining. Curry showed resistance to staining despite its vivid color and high absorbance, while ketchup and sriracha exhibited minimal discoloration, challenging assumptions about red-pigmented substances. Factors such as pigment composition, acidity, viscosity, and exposure duration can interact in a complex manner to influence discoloration.
牙齿变色是一个常见的美学问题，通常与饮食中接触高色素食物和饮料有关。尽管咖啡、茶和葡萄酒等饮料的染色效果已得到广泛研究，但日常调味品的染色潜力却较少受到关注。本研究旨在评估八种酱料——鱼露、咖喱、番茄酱、甜辣酱以及四种酱油品种（金标生抽、扬醤油、浓口酱油和刺身酱油）对牛牙釉质标本的染色潜力。使用分光光度计在7天内的多个时间间隔进行颜色测量，以量化亮度（L*）、红色度（a*）和黄色度（b*）的变化。扬醤油表现出最高的染色潜力，其次是刺身酱油和金标生抽，这三种酱油在染色3小时内均超过了可察觉性和可接受性阈值。咖喱尽管颜色鲜艳且吸光度高，但表现出抗染色性，而番茄酱和甜辣酱的变色最小，这对关于红色素物质的假设提出了挑战。色素组成、酸度、粘度和暴露持续时间等因素可能以复杂的方式相互作用，从而影响变色。
