치위생과학회지 (Journal of dental hygiene science)

  • 제23권1호
  • /
  • Pages.20-28
  • /
  • 2023
  • /
  • 1598-4478(pISSN)
  • /
  • 2233-7679(eISSN)
한국치위생과학회 (The Korean Society of Dental Hygiene Science)
권호 표지
DOI QR코드

DOI QR Code

Effects of Different Types of Ramen Sauce on Bovine Tooth Discoloration

  • Ha-Eun Kim (Department of Dental Hygiene, College of Health Science, Eulji University) ;
  • Hee-Jung Lim (Department of Dental Hygiene, College of Health Science, Eulji University) ;
  • Hyeon-Gyeong Noh (Department of Dental Hygiene, College of Health Science, Eulji University) ;
  • Hye-Min Bae (Department of Dental Hygiene, College of Health Science, Eulji University) ;
  • Hye-Young Lee (Department of Dental Hygiene, College of Health Science, Eulji University) ;
  • Do-Seon Lim (Department of Dental Hygiene, College of Health Science, Eulji University)
  • 투고 : 2023.01.31
  • 심사 : 2023.03.09
  • 발행 : 2023.03.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth. Methods: Healthy bovine teeth were selected, and cutting discs were used to produce 60 specimens (5× 5× 3 mm), with 15 specimens distributed per county. Three types of ramen (buldak, chacharoni black bean sauce, and ottogi curry noodle) were used as the experimental group, and water was used as the negative control group. Tooth tone measurement was performed using a spectrophotometer (CM-700d) to measure the color before and after 1 (3 h 44 min), 2 (7 h 28 min), 3 (11 h 12 min), and 4 weeks (14 h 56 min). Analysis of the color tone change was performed using Statistical Package for the Social Sciences version 28. Results: In the experimental group, there was a significant color tone change before and after immersion. L* indicated the largest change in black bean sauce ramen, a* indicated buldak ramen, and b* indicated the largest change in curry ramen. The amount of color change (∆E*) was the largest in curry ramen, followed by buldak and black bean sauce ramens. The results of the post-hoc analysis showed significant differences between all groups except buldak and black bean sauce ramens. Conclusion: All three types of ramen revealed significant color change before and after immersion, and curry ramen showed the largest amount of color change among them.

키워드

과제정보

This research was supported by 2022 Eulji University Innovation Support Project grant funded.

참고문헌

  1. Choi JS, Lee YJ, Jeon SB, Kim HM, Jeong EH, Jo EJ: The association between self-reported oral health problems and oral health-related quality of life. J Korean Acad Oral Health 34: 411-421, 2010.
  2. Lee BJ, Bae KH, Noh J, Paik DI, Kim JB: Clinical efficacy and safety evaluation of 2.6% and 2.9% hydrogen peroxide tooth-whitening strip. J Korean Acad Oral Health 28: 161-175, 2004.
  3. Jung DH: The effect of propolis upon discolored teeth and dental bleaching. J Apicult 27: 155-161,
  4. Jang HA, Suh KW, Ryu JJ: The effect of fluoridation on discoloring of bleached teeth. J Korean Acad Prosthodont 47: 257-265, 2009. https://doi.org/10.4047/jkap.2009.47.3.257
  5. Choi EJ, Moon SH, Mun SR, et al.: Color change of food staining and bleaching on composite resin. J Dent Hyg Sci 12: 477-485,
  6. Kim EH, Lee DH, Oh HS: Effects of the repetitive tasting of different blending types of coffee on teeth stain during home bleaching. J Korean Soc Dent Hyg 10: 955-963, 2010.
  7. Nam SH, Choi JO: Efficacy and evaluation of tooth stain with various pH beverages following whitening dentifrice. J Dent Hyg Sci 13: 191-196, 2013.
  8. Choi EJ, Kim MJ, Kim MJ, et al.: Color and surface change of teeth restoration result of treatment of fruit extracts. J Digit Converg 14: 449-457, 2016. https://doi.org/10.14400/JDC.2016.14.11.449
  9. Kang HK, Lim HJ: The relation between Korean traditional fermented food and discoloration on bleached tooth. J Korea Acad Ind Cooper Soc 13: 4717-4724, 2012. https://doi.org/10.5762/KAIS.2012.13.10.4717
  10. Jeon YM, Lim HS, Shin SY: The effect of fermented foods on the color and hardness change of denture base acrylic resins. J Korean Acad Prosthodont 42: 344-355, 2004.
  11. Min SK: Comparative study on package design based on design principles -focused on the top Ramen products for domestic sales in 2019-. Treatise Plast Med 23: 116-124, 2020. https://doi.org/10.35280/KOTPM.2020.23.4.13
  12. Nongshim: History of Ramyun. Retrieved June 26, 2022, from http://www.nongshim.com/promotion/ramyun_pedia/pedia.
  13. Yeon JY, Bae YJ: Association of instant noodle intake with metabolic factors in Korea: based on 2013~2014 Korean National Health and Nutrition Examination Survey. J Nutr Health 49: 247-257, 2016. https://doi.org/10.4163/jnh.2016.49.4.247
  14. Shin SC, Kwon HS, Shim SH: The cariogenic potentiality index using the sugar contents and the viscosity of Korean food. J Korean Dent Assoc 54: 752-770,
  15. Retrieved January 15, 2022, from https://kostat.go.kr/board.es?mid=a10301060400&bid=220
  16. Goo HJ, Cho MJ, Jung YS, Kim JH, Dong F, Song KB: Effect of preference drinks on tooth color reduction after tooth bleaching: a 12-momth follow-up study. J Korean Acad Oral Health 40: 55-60, 2016. https://doi.org/10.11149/jkaoh.2016.40.1.55
  17. Shin MS, Hwang MY, Kim SK: Relationship of oral health awareness to oral health indexes among adults. J Dent Hyg Sci 12: 607-616, 2012.
  18. Kim SP, Hwang IN, Cho JH, Hwang HS: Tooth color changes associated with the bracket bonding and debonding. Korean J Orthod 36: 114-124, 2006.
  19. Choi JY, Shim YS: Effect of bleaching on human teeth and reduced treatment on negative influence -review. J Korean Soc Dent Hyg 6: 481-493, 2006.
  20. Seghi RR, Johnston WM, O'Brien WJ: Spectrophotometric analysis of color differences between porcelain systems. J Prosthet Dent 56: 35-40, 1986. https://doi.org/10.1016/0022-3913(86)90279-9
  21. Ruyter IE, Nilner K, Moller B: Color stability of dental composite resin materials for crown and bridge veneers. Dent Mater 3: 246-251, 1987. https://doi.org/10.1016/S0109-5641(87)80081-7
  22. Eldiwany M, Friedl KH, Powers JM: Color stability of light-cured and post-cured composites. Am J Dent 8: 179-181, 1995.
  23. Shotwell JL, Razzoog ME, Koran A: Color stability of longterm soft denture liners. J Prosthet Dent 68: 836-838, 1992. https://doi.org/10.1016/0022-3913(92)90213-t
  24. Lee YI, Cho IH, Lee JS: The effect of various foods on the color stability of artificial teeth. J Korean Acad Prosthodont 47: 82-90, 2009. https://doi.org/10.4047/jkap.2009.47.1.82