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

ABSTRACT

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, 13), red vinegar drink + milk (mixing ratio,14) 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 (14) and there was the significant difference between control group and red vinegar drink groups, and control and red vinegar drink + mineral water (13) 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 (14) 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.