Effects of some commercial calamansi-containing beverages on the enamel surface / 대한구강보건학회지

OBJECTIVES: The aim of this study was to investigate the effects of some commercial calamansicontaining beverages on the sound surface of bovine teeth as well as the dental erosion inhibitory effects of calcium.METHODS: The pH and titratable acidity of six kinds of commercially available calamansi beverages were determined. Further, 3% calcium was added to the calamansi beverage Oranssi in the experimental group to confirm its dental erosion inhibitory effect. Jeju Samdasoo was used in the negative control group and Coca-Cola in the positive control group. After immersing the sound teeth specimens for 10 min, surface microhardness was measured using the Vickers hardness number (VHN), and surface changes in specimens were observed under a scanning electron microscope.RESULTS: The average pH of the commercial calamansi beverages was 2.54±0.22. After 10 min of treatment with each experimental beverage, the surface hardness difference (ΔVHN) was highest in the Coca-Cola group (−49.05±12.59), followed by the Oranssi calamansi group (−43.77±13.70), 3% calcium-added Oranssi calamansi group (−2.71±12.58), and Samdasoo group (14.03±20.79). There was no significant difference between the bottled water and calcium-added Oranssi calamansi groups or between the Coca-Cola and Oranssi calamansi groups (P>0.05). However, there was a significant difference in the surface hardness between the bottled water and CocaCola groups (P<0.05). On scanning electron microscopy, the Samdasoo group showed a smooth surface without any loss, but Coca-Cola and Oranssi calamansi groups showed a rough surface due to erosion. However, although fine cracks and porosities were seen in the calcium-added Oranssi calamansi group, surfaces in the group were much smoother than those in the Oranssi calamansi group.CONCLUSIONS: Calamansi beverages of low pH may cause corrosion of the tooth surface, and the addition of calcium to the calamansi beverages inhibits demineralization of the tooth surface. Therefore, it is necessary to consider the risk of dental erosion when drinking calamansi beverages of low pH.

Quantification of Microstructures in Mice Alveolar Bone using Micro-computed tomography (microCT)

Periodontal inflammation increases the risk of tooth loss, particularly in cases where there is an associated loss of alveolar bone and periodontal ligament (PDL). Histological and morphometric evaluation of periodontal inflammation is difficult. Especially, the lengths of the periodontal ligament and interdental alveolar bone space have not been quantified. A quantitative imaging procedure applicable to an animal model would be an important clinical study. The purpose of this study was to quantify the loss of alveolar bone and periodontal ligament by evaluation with micro-computed tomography (micro-CT). Another purpose was to investigate differences in infections with systemic E. coli LPS and TNF-alpha on E. coli lipopolysaccharide (LPS) in loss of alveolar bone and periodontal ligament model on mice. This study showed that linear measurements of alveolar bone loss were represented with an increasing trend of the periodontal ligament length and interdental alveolar process space. The effects of systemic E. coli LPS and TNF-alpha on an E. coli LPS-induced periodontitis mice model were investigated in this research. Loss of periodontal ligament and alveolar bone were evaluated by micro-computed tomography (micro-CT) and calculated by the two- and three dimensional microstructure morphometric parameters. Also, there was a significantly increasing trend of the interdental alveolar process space in E. coli LPS and TNF-alpha on E. coli LPS compared to PBS. And E. coli LPS and TNF-alpha on E. coli LPS had a slightly increasing trend of the periodontal ligament length. The increasing trend of TNF-alpha on the LPS-induced mice model in this experiment supports the previous studies on the contribution of periodontal diseases in the pathogenesis of systemic diseases. Also, our findings offer a unique model for the study of the role of LPS-induced TNF-alpha in systemic and chronic local inflammatory processes and inflammatory diseases. In this study, we performed rapidly quantification of the periodontal inflammatory processes and periodontal bone loss using micro-computed tomography (micro-CT) in mice.

Micro-CT analysis of LPS-induced Alveolar Bone Loss in Diabetic Mice

Periodontal disease induces an increased incidence of tooth loss, particularly in cases with an associated loss of alveolar bone and periodontal ligaments. In this study, alveolar bone loss was detected by micro-computed tomography (CT) following exposure to E. coli lipopolysaccharide (LPS) in a streptozotocin (STZ)-induced diabetic mouse model. A 10 mg/ml dosage of E. coli LPS was applied between the first, second and third molars of the mice three times a week for 10 weeks. The loss of periodontal ligaments and alveolar processes was then evaluated by micro-CT using two and three dimensional microstructure morphometric parameters. In the diabetic mice, E. coli LPS induced the destruction of periodontal ligaments and loss of alveolar process spaces. The distances between periodontal ligaments were significantly widened in the STZ-LPS group compared with the untreated STZ group. The 10 mg/ml exposure to E. coli LPS in the STZ mice also resulted in a significant decrease in the alveolar bone volume fraction. The results of our study suggest that alveolar bone loss can be readily detected by volumetric micro-CT analysis as an increase in the distance between periodontal ligaments and in the alveolar process length.

Induction of NADPH oxidases and antioxidant proteins by Porphyromonas gingivalis in KB cells / 대한치주과학회지

No abstract available.

Effect of Salinity, Temperature, and Glucose on the Production of Vibrio vulnificus Hemolysin

Among the exotoxins produced by V. vulnificus, hemolysin (HS) has been reported to be the most potent one. To investigate the factors up- or down-regulating HS production in the context of pathogenesis, we observed the effects of salinity or/and temperature shifting, glucose, and acidic pH on the production of HS by V. vulnificus C7184 strain in vitro. Significantly more HS was produced when V. vulnificus was cultured in 0.9% salinity and 37 degrees C than in 2.5% and 25 degrees C. When the culture condition reflecting natural habitat of V. vulnificus (2.5% salinity and 25degrees C) was changed into that reflecting human body (0.9% salinity and 37 degrees C), 2.5 fold or more HS was produced than in the V. vulnificus being cultured continuously in 0.9% NaCl at 37 degrees C. This result suggests that V. vulnificus somehow recognizes the shifting in salinity and temperature and stimulate HS production. Glucose addition in the culture medium resulted in a dose- dependent decrease in the HS production. Glucose itself and acidic pH resulting from its metabolism both appeared to inhibit the HS production. Glucose in itself had more dominant role in suppressing the HS production than the lowered pH accompanying the metabolism of glucose. This result suggests that HS production is down-regulated in the presence of glucose and under environmental acidic pH.