Effect of the Mixture of Coffee or Chocolate to Milk in the Progression of Des-Remineralization of Tooth Enamel - An in Vitro Study

K. M. Lachowski, D. Ferreira, T. A. Oliveira, M. Sobral
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引用次数: 5

Abstract

Objective: To evaluate if there is any interference when adding coffee or chocolate to cow milk in the enamel des-remineralization process (orange juice/saliva). Material and Methods: 48 specimens of human enamel (4x4 mm) were included in acrylic resin, ground flat, polished and randomly divided into the following experimental groups (n = 8): G1-saliva, G2-orange juice, G3 orange juice / milk; G4-Orange Juice / Chocolate, G5- Orange Juice / Coffee + milk and G6- milk. Each group was immersed for 60 seconds on each solution proposed and then immersed for 30 minutes in saliva. This cycle was repeated 4 times. Prior to these cycles, the Knoop microhardness average of each specimen was obtained. After the challenges proposed, the final microhardness average was calculated. The values obtained from the difference between the initial and final microhardness were subjected to ANOVA followed by Tukey test (p <0,05). Results: The orange juice had the highest change in microhardness and statistically different from all other groups. The microhardness change was statistically similar in the groups submitted to orange juice followed by immersion in milk, in chocolate and in the mixture milk + coffee. The pure milk and saliva caused no change in surface hardness of enamel. Conclusion: Milk or the addition of chocolate and coffee to milk was able to produce a protective effect of the enamel surface against an erosive challenge.
咖啡或巧克力与牛奶混合对牙釉质去矿化进程的影响——一项体外研究
目的:评价在牛奶中加入咖啡或巧克力对牙釉质去矿化过程(橙汁/唾液)是否有干扰作用。材料与方法:48份人牙釉质(4x4 mm)标本,经丙烯酸树脂处理,研磨平整,抛光,随机分为以下实验组(n = 8): g1 -唾液组,g2 -橙汁组,G3橙汁/牛奶组;g4 -橙汁/巧克力,G5-橙汁/咖啡+牛奶,G6-牛奶。各组分别在建议的溶液中浸泡60秒,然后在唾液中浸泡30分钟。此循环重复4次。在这些循环之前,获得每个试样的努氏显微硬度平均值。在提出挑战后,计算最终的显微硬度平均值。从初始和最终显微硬度的差异得到的值进行方差分析,然后进行Tukey检验(p < 0.05)。结果:橙汁组显微硬度变化最大,与其他各组差异有统计学意义。分别浸泡在橙汁、牛奶、巧克力和牛奶+咖啡混合物中的各组的显微硬度变化在统计学上是相似的。纯牛奶和唾液对牙釉质表面硬度没有影响。结论:牛奶或在牛奶中加入巧克力和咖啡能够对牙釉质表面产生保护作用,使其免受侵蚀。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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