Comparing the effect of animal and plant-based yogurt extracts on enamel demineralization: an in vitro study.

IF 1.1 Q3 DENTISTRY, ORAL SURGERY & MEDICINE
Minerva dental and oral science Pub Date : 2024-06-01 Epub Date: 2023-06-29 DOI:10.23736/S2724-6329.23.04804-0
Sai S Turaga, Jagadeeswara R Sukhabogi, Dolar Doshi, Sasikala Jummala, Aishwarya L Billa
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Abstract

Background: Yogurt, due to its rich casein phosphopeptide (CPP) content could promote remineralization of enamel. Contrary to the age-old usage of animal milk based yogurt, vegan dairy products are gaining momentum due to multiple reasons. Considering this change, the aim of the present study was to assess the in vitro effect of animal and plant-based yogurt extracts on demineralization of enamel.

Methods: Enamel windows were prepared on the crowns of sixty premolar teeth using nail paint. Teeth were divided into four groups of fifteen each and were treated with distilled water, demineralizing agent, solution with a mixture of demineralizing agent and yogurt supernatants, respectively for 96 hrs. Quantitative analysis was done using EDXRF (baseline and postexperimental calcium and phosphorus content). Additionally, confocal microscopic analysis was performed to assess the extent of demineralization.

Results: The animal-based yogurt (Group III) had the highest post experimental calcium value (mean±SD=81.15±5.02) and positive percentage of change in calcium level (15%; P=0.007) among the groups. This was followed by plant-based yogurt (Group IV) (mean calcium= 76.18±5.12; positive percentage change =8.11%; P=0.003).

Conclusions: Animal based yogurt could provide higher protection against enamel demineralization when compared to plant-based yogurt.

比较动物性和植物性酸奶提取物对牙釉质脱矿的影响:体外研究。
背景:酸奶中含有丰富的酪蛋白磷酸肽(CPP),可以促进珐琅质的再矿化。与动物奶酸奶的古老用法相反,由于多种原因,纯素乳制品的发展势头日益强劲。考虑到这一变化,本研究旨在评估动物性和植物性酸奶提取物对珐琅质脱矿化的体外影响:方法:用指甲油在六十颗前臼齿的牙冠上制备珐琅质窗口。将牙齿分为四组,每组 15 颗,分别用蒸馏水、脱矿剂、脱矿剂混合溶液和酸奶上清液处理 96 小时。使用 EDXRF 进行定量分析(基线和实验后的钙磷含量)。此外,还进行了共聚焦显微镜分析,以评估脱矿物质的程度:结果:动物性酸奶(第 III 组)的实验后钙含量(平均值±SD=81.15±5.02)和钙含量变化的正百分比(15%;P=0.007)在各组中最高。其次是植物酸奶(第四组)(平均钙值=76.18±5.12;正百分比变化=8.11%;P=0.003):结论:与植物性酸奶相比,动物性酸奶能提供更高的保护,防止牙釉质脱矿。
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来源期刊
Minerva dental and oral science
Minerva dental and oral science DENTISTRY, ORAL SURGERY & MEDICINE-
CiteScore
2.50
自引率
5.00%
发文量
61
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