Journal of Korean society of Dental Hygiene (한국치위생학회지)

Korean Society of Dental Hygiene (한국치위생학회)
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A study of dental erosion prevention by calcium contents of fermented milk

칼슘함유량에 따른 유산균 발효유의 치아부식증 예방에 대한 연구

  • Kim, Kyung-Hee (Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University) ;
  • Kim, Da-Eun (Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University) ;
  • Kim, Ae-Ok (Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University) ;
  • Shin, Ae-Ri (Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University) ;
  • Jeong, Seong-Soog (Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University) ;
  • Choi, Choong-Ho (Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University)
  • 김경희 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 김다은 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 김애옥 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 신애리 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 정성숙 (전남대학교 치의학전문대학원 예방치과학교실) ;
  • 최충호 (전남대학교 치의학전문대학원 예방치과학교실)
  • Received : 2017.10.10
  • Accepted : 2017.11.13
  • Published : 2017.12.30
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Abstract

Objectives: The present study aimed to evaluate the preventive effects of exposure to liquid fermented milk containing various concentrations of added calcium on dental erosion, and to investigate the optimal concentration of calcium effective in reducing dental erosion. Methods: The present study consisted of a total of 6 experimental groups: a mineral water group, a fermented milk with no added calcium (0%) group, and four fermented milk with various concentrations of added calcium (0.1%, 0.5%, 1%, and 2%) groups. Twelve specimens were immersed for 1, 3, 5 and 10 minutes in each experimental drink and the change in surface microhardness was measured. Additionally, the surface was observed using a scanning electron microscope. Results: The difference in surface microhardness before and after 10 minutes of immersion in the experimental drink was the highest in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group and the mineral water group, in that order. The groups with a calcium concentration of more than 0.5% showed statistically significant differences in surface microhardness compared to the Ca 0% group. In addition, when the surface morphology of enamel was observed under a scanning electron microscope, the results showed that the highest level of surface damage was observed in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group, in that order. Conclusions:The present study confirms that a higher calcium concentration in fermented milk is associated with a higher possibility of preventing dental erosion. The addition of 0.5% calcium, which is a relatively low concentration, did not completely prevent dental erosion, but significantly inhibited dental erosion compared to fermented milk without any added calcium. Therefore, it is suggested that consumers should be educated and provided with guidance to consider the calcium content when choosing fermented milk.

Keywords

References

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