Journal of the korean academy of Pediatric Dentistry (대한소아치과학회지)

Korean Academy of Pediatric Dentistry (대한소아치과학회)
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IN VITRO STUDY OF CARIOGENIC POTENTIAL OF INFANT CONFECTIONARIES

유아용 과자의 우식유발능에 관한 생체 외 연구

  • Song, Ji-Hyon (Department of Pediatric Dentistry, College of Dentistry, Wonkwang University) ;
  • Lee, Kwang-Hee (Department of Pediatric Dentistry, College of Dentistry, Wonkwang University) ;
  • Kim, Dae-Eup (Department of Pediatric Dentistry, College of Dentistry, Wonkwang University) ;
  • Ra, Ji-Young (Department of Pediatric Dentistry, College of Dentistry, Wonkwang University) ;
  • Lee, Dong-Jin (Department of Pediatric Dentistry, College of Dentistry, Wonkwang University) ;
  • An, So-Youn (Department of Pediatric Dentistry, College of Dentistry, Wonkwang University)
  • 송지현 (원광대학교 치과대학 소아치과학교실) ;
  • 이광희 (원광대학교 치과대학 소아치과학교실) ;
  • 김대업 (원광대학교 치과대학 소아치과학교실) ;
  • 라지영 (원광대학교 치과대학 소아치과학교실) ;
  • 이동진 (원광대학교 치과대학 소아치과학교실) ;
  • 안소연 (원광대학교 치과대학 소아치과학교실)
  • Published : 2008.02.29
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Abstract

The purpose of this study was to assess the cariogenic potential of infant confectionaries. In vitro, as compaired with 10% sucrose solution and whole bovine milk. Buffering capability were determined by amount of 0.1N lactic acid consumed to titrate the 50ml specimen solutions to pH 4.0. The pH of the specimen solution inoculated by streptococcus mutans was measured by pH meter and the surface microhardness tester, before and after 48 hours incubation. The buffering capacity of infant confectionaries was higher than that of sucrose solution and lower than that of milk, and there were significant difference between infant confectionaries(p<0.05). The pH of infant confectionaries after 48 hours incubation was similar to 10% sucrose solution, and there were significant difference between infant confectionaries and milk(p<0.05). The microhardness change of primary tooth enamel of infant confectionaries group after 48 hours incubation was similar to that of 10% sucrose solution, and there were significant difference between infant confectionaries and milk(p<0.05). In conclusion, infant confectionaries seemed to have the ability to cause dental caries in primary teeth, and there were significant differences of cariogenic potential among infant confectionaries. Cooperative efforts of dentistry and manufacturers to reduce the cariogenic potential of infant confectionaries would be necessary to prevent the early childhood caries in children.

유아기우식증의 식이요인에 관한 연구의 일환으로, 국내외에서 시판되고 있는 4종의 유아용 과자의 우식유발능을 완충능, 산생성능, 탈회능 등의 요인으로 구분하여 생체외 실험을 통해 연구하였다. 국내에서 시판되는 4종의 유아용 과자를 실험군으로 하고, 10% 자당용액과 우유를 대조군으로 하였다. 시료용액 50ml의 pH를 4.0까지 낮추는 데 소모된 0.1N 유산용액의 양으로 완충능을 측정하였고, Streptococcus mutans ATCC 25175의 배양액을 접종하여 48시간 배양하기 전과 후에 각각 시료용액의 pH, 시료용액 속에 담근 유치 법랑질 시편의 표면미세경도를 측정하여 산 생성능과 탈회능을 평가하여 다음과 같은 결과를 얻었다. 유아용 과자의 완충능은 자당용액보다 크고 우유보다 작았으며 유아용 과자간에 유의한 차이가 있었다(p<0.05). 48시간 배양 후 유아용 과자의 평균 pH는 $3.93{\pm}0.26$으로서 자당용액의 $3.93{\pm}0.12$와 유사하였고 우유와는 유의한 차이가 있었으며(p<0.05), 유아용 과자 상호간에도 유의한 차이가 있었다(p<0.05). 배양 전후의 유치 법랑질 표면미세경도의 감소율 차이는 유아용 과자군이 평균 23.02%로 자당용액군의 25.09%와 비슷하였고 우유군의 10.34%보다 유의하게 컸다(p<0.05). 국내외 시판 유아용 과자의 우식유발능은 생체외 연구에서 유치의 치아우식증을 유발할 수 있는 기본 조건을 갖추고 있는 것으로 나타났으며, 유아용 과자 상호간에 부분적으로 유의한 차이가 있었다. 유아기우식증의 복합적 발생요인 중에서 식이조절을 조절하기 위하여, 유아용 과자의 우식유발능을 더욱 낮추기 위한 학계와 산업계의 공동 노력이 필요하다고 사료되었다.

Keywords

References

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