Evaluation of External Surface Structure, Roughness, and Absolute Depth Profile of Fluorotic Enamel Compared to Healthy Enamel Using Atomic Force Microscope: An In Vitro Study.

Flouride has been previously shown to alter the morphology of hydroxyapatite crystals at various levels leading to altered enamel surface. AIM: To characterize the external surface, roughness, and abs. HOW TO CITE THIS ARTICLE: Reddy NV, Vengala D, Snehika G, et al. Evaluation of External Surface Structure, Roughness, and Absolute Depth Profile of Fluorotic Enamel Compared to Healthy Enamel Using Atomic Force Microscope: An In Vitro Study. Int J Clin Pediatr Dent 2020;13(3):246-250.

Enamel Erosion: A Possible Preventive Approach by Casein Phosphopeptide Amorphous Calcium Phosphate-An In Vitro Study.

CONTEXT: Several efforts were made in order to alter the compositions of acidic food items concerning their properties to be able to reduce their erosivity potential. The addition of combinations of calcium and phosphate salts to these food products has grabbed great interest. AIM: In vitro evaluation of the effect of the addition of 0.2% w/v casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) to four commonly available beverages (of which two were carbonated) on enamel erosion. MATERIALS AND METHODS: Sound-extracted human third molar teeth were taken, and enamel sections (n = 270) were made and polished. Acid-resistant nail varnish was painted to create an exposed enamel window of 1 mm2, followed by testing of the four soft drinks and distilled deionized water (DDW). Every drink was evaluated with and without the addition of 0.2% w/v CPP-ACP. The enamel specimens were kept in 50 mL solution at 37°C for 30 minutes, rinsed, and then varnish was removed. All samples were then profiled using white-light profilometer, and erosive depths were recorded. STATISTICAL ANALYSIS: One-way analysis of variance test and post hoc Tukey test. RESULTS: Enamel erosion was created by all the soft drinks tested, but the addition of 0.2% w/v CPP-ACP has remarkably reduced (p value < 0.05) erosive depths in all test solutions compared to solutions without CPP-ACP. The erosive depths for solutions with DDW did not vary much from those with 0.2% CPP-ACP. CONCLUSION: Addition of 0.2% w/v CPP-ACP to the soft drinks has remarkably reduced their erosivity potential. HOW TO CITE THIS ARTICLE: Velagala D, Reddy VN, Achanta A, et al. Enamel Erosion: A Possible Preventive Approach by Casein Phosphopeptide Amorphous Calcium Phosphate-An In Vitro Study. Int J Clin Pediatr Dent 2020;13(5):486-492.