Remineralisation effect of 1,500 ppm fluoride-containing toothpaste in enamel early caries lesion / 대한구강보건학회지

OBJECTIVES: We compared the effects of a 1,500 ppm fluoride-containing toothpaste and a 1,000 ppm fluoride-containing toothpaste, which were revised up to the recent revision, and evaluated their effects on the tooth surface after adding bamboo salt to the preparations. METHODS: Experimental early artificial caries specimens were subjected to one of four treatments (n=12 per treatment group): 1,500 ppm NaF, 2% bamboo salt+1,000 ppm NaF, 1,000 ppm NaF, and control treatment. The specimens were exposed to the experimental toothpaste, artificial saliva, and demineralized solution. The treated specimens were analyzed using Vickers surface hardness testing, scanning electron microscopy, and atomic force microscopy. RESULTS: The toothpaste with a high fluoride concentration (1,500 ppm NaF) showed more remineralization than did the toothpaste with a low fluoride concentration (1,000 ppm NaF). The 2% bamboo salt+1,000 ppm NaF group showed remineralization similar to the 1,500 ppm NaF group and higher surface microhardness than the 1,000 ppm NaF group. CONCLUSIONS: Toothpastes containing 1,500 ppm NaF have a higher preventive effect against dental caries than do toothpastes containing 1,000 ppm NaF. The addition of bamboo salt to fluoride-containing dentifrices improves their effectiveness in preventing dental caries.

The erosive effect of commercial red ginseng beverages on bovine enamel surfaces / 대한구강보건학회지

OBJECTIVES: This study was conducted to investigate the influence of several commercial red ginseng beverages on the surface of healthy teeth and to confirm the anti-erosive effect of added calcium. METHODS: For the experimental group selection, the pH of red ginseng beverages on the market were measured and the mean pH was calculated. Beverages with the lowest pH (Dong Wha Hongsam Gold; red ginseng beverage group with pH 2.98), mid-level pH (Kwangdong Jin Hongsam Gold; red ginseng beverage group with pH 3.61), and the highest pH (Hongsam Han Ppuri; red ginseng beverage group with pH 5.34) were selected as the experimental groups. In order to confirm the anti-erosive effect of added calcium, we added 1% calcium to the product with the lowest pH (red ginseng beverage group with pH 2.98+1% Ca) and included the product in the experimental group. Jeju Samdasoo and Coca Cola were used as the negative and positive control groups, respectively. We soaked healthy bovine teeth samples in the selected six beverages for 1, 3, 5, 10, 15, and 30 minutes. The surface microhardness (VHN, Vickers hardness number) and the surface roughness (center line average roughness, Ra) of each sample were measured, and the surface features were observed with a scanning electron microscope (SEM). RESULTS: The change in the surface micro-hardness (△VHN) of teeth after 30 minutes of soaking in each beverage was the highest in the positive control group (60.99±8.99), followed by A (41.63±8.96), B (30.64±8.21), and the negative control group (―4.48±7.29) (P<0.05). No significant difference was observed in group C (―18.79±10.11) or D (―16.40±7.89). Surface roughness (Ra) exhibited significant differences between each group (P<0.05). Surface roughness (Ra) was high in A (102.88±26.34) and B (67.76±39.89), as well as in the positive control group (101.21±39.59). In contrast, C (30.80±28.49) and D (25.05±10.79) showed low surface roughness values similar to the negative control group (23.77±22.48). Following SEM examination, severe cracks were observed between the crystals in groups A and B; such characteristics were similar to those of the positive control group. CONCLUSIONS: Red ginseng beverages with low pH were shown to erode the surface of the teeth. When calcium was added to the red ginseng beverages, a decrease in tooth erosion was observed. Therefore, the possibility of tooth erosion should be considered when drinking red ginseng beverages. Furthermore, the addition of calcium to red ginseng beverages can be an alternative solution to suppress tooth erosion.

Effect of red vinegar drink on the surface of sound enamel / 대한구강보건학회지

OBJECTIVES: The aim of this study was to evaluate the effect of red vinegar drink on sound enamel surface. METHODS: Commercially available red vinegar drink was used for the study. Firstly, pH values were measured in commercially available red vinegar drinks. Secondly, four groups; mineral water as the control group and red vinegar drink, red vinegar drink + mineral water (mixing ratio, 1:3), red vinegar drink + milk (mixing ratio,1:4) as the experimental group were selected. Forty specimens of bovine teeth were made and then divided into the four groups and treated with the test drinks for 1, 15, 30 and 60 minutes. The surface microhardness (vickers hardness number, VHN) was measured using the microhardness tester before and after the treatments. The surface of specimens was observed with Scanning Electron Microscopy (SEM). RESULTS: The average pH of red vinegar drinks was 2.91+/-0.02. The change values (before treatment - after treatment of surface microhardness of enamel surface) were significantly difference among groups (P<0.05). There was no significant difference between control and red vinegar drink + milk (1:4) and there was the significant difference between control group and red vinegar drink groups, and control and red vinegar drink + mineral water (1:3) groups. In SEM, damage of enamel surface was observed in Red vinegar and Red vinegar+Mineral water group. CONCLUSIONS: The results showed that the all experimental red vinegar drinks, except red vinegar drink + milk (1:4) can reduce the surface microhardness of sound enamel. Thus, it is suggested that the red vinegar drink with milk could be recommended the preventive eating method for reducing the risk of dental erosion on the red vinegar drink diet.

Cariogenic Activity in Saliva of Korean Head and Neck Cancer Patients

The purpose of this study is to evaluate salivary flow rate, salivary pH, and cariogenic activity using unstimulated saliva of the head and neck cancer patients. Twenty three cancer patients (19 males, 4 females) who had undergone chemotherapy and radiation therapy and twenty four healthy volunteers (14 males, 10 females) as a control were included. Salivary flow rate, salivary pH, and cariogenic activity using unstimulated saliva were examined. Compared to saliva of the control group, salivary flow rate (p<0.001) and salivary pH (p<0.001) were significantly lower in head and neck cancer patients. The colony counts of Lactobacilli was higher in head and neck cancer patients (p<0.05) than in control group. These salivary factors and cariogenic activity can increase the prevalence of dental caries in head and neck cancer patients.