Journal List > J Korean Acad Oral Health > v.37(4) > 1057569

Song and Choi: Effect of commercial alcoholic drinks on sound enamel surface of bovine teeth

Abstract

Objectives

The purpose of this study was to evaluate the change in surface microhardness of sound enamel of bovine teeth due to commercial alcoholic drinks.

Methods

The experiment group comprised of wines, makgeollis, and beers with low pH, while distilled water was used as the control. The two experiment groups were administered soju having the highest (SojuH) and lowest (SojuL) pH. Drinking wines were classified into 2 groups: agitated (wine A) and non-agitated (wine NA) wines. The pH values, buffering capacity, and concentrations of fluorine, calcium, and phosphorus of both the wine groups were measured. Eighty-four bovine specimens were divided into seven groups (N=12) and were immersed for 1, 3, 5, 10, 30, 60, and 120 min, respectively. The surface microhardness was measured using a microhardness tester before and after treatment with each alcoholic drink. After 120 min, the enamel surface was examined using a scanning electron microscope (SEM). The statistical methods used in this study were one-way analysis of variance (ANOVA) and repeated-measure ANOVA.

Results

The differences in the surface microhardness (∆VHN) values obtained before and after treatment for 120 min were statistically significant among groups. Makgeolli, wine A, and wine NA significantly eroded the enamel after 120 min. However, sojuH and sojuL had an effect similar to that of distilled water, which was used in the control group. Beer caused slight enamel erosion. SEM images revealed that makgeolli, wine A, and wine NA caused significant erosion of the enamel surface, while beer caused slight erosion. SEM observation results were similar to those obtained after surface microhardness evaluation.

Conclusions

The study findings suggest that alcoholic drinks, such as makgeolli and wine, with organic acids and a pH value less than 4.0 can cause tooth enamel erosion. Therefore, alcoholic drinks with low pH values and organic acid composition should not be retained for long periods in the mouth.

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Fig. 1.
SEM image of enamel surface after treatment by alcoholic drinks on sound enamel (A: Beer ×10,000, B: SojuL ×10,000, C: SojuH ×10,000, D: Makgeolli ×10,000, E: WineNA ×10,000, F: WineA ×10,000, G: Distilled water (control) ×10,000).
jkaoh-37-180f1.tif
Table 1.
Test groups used in the experiment
Group Brand name Characteristic Manufacturer Alcohol (%)
Soju H Chameesul original High pH Jinro, Icheon, Korea 20.1
Soju L Ipsaeju Low pH Bohea, Jangseong, Korea 19.5
Wine A Gancia Moscato d'Asti Low pH (Agitation) GANCIA, Piedmont, Italy 5.5
Wine NA Gancia Moscato d'Asti Low pH (Non agitation) GANCI, Piedmont, Italy 5.5
Beer Hite Low pH Hite Brewery Co. LTD, Wanju-gun, Korea 4.5
Makgolli Mudeungsan ssal makgeolli Low pH GwangjuMudeungsan Takju liquor, Gwangj, Korea 6.0
Control Distilled water 0.0

Control Distilled water -0.0

Table 2.
The buffer capacity of alcoholic drink used in the experiment
Group Name Original pH Buffer cap acity (ml)
pH 5.5 pH 7.0
Wine Gancia Moscato d'Asti 3.02 (0.01) 3.6 (0.0) 4.7 (0.1)
Makgeolli Mudeungsan ssal makgeolli 3.25 (0.00) 1.05 (0.0) 1.55 (0.0)
Beer Hite beer 4.05 (0.02) 0.4 (0.0) 1.0 (0.1)
Soju H Chameesul original 8.38 (0.04) ND ND
Soju L Ipsaeju 5.73 (0.11) ND <0.01
Control Distilled water 7.44 (0.22) ND ND

ND is not determined. All values are mean (standard deviation).

Table 3.
The concentration levels of F, Ca and P in treatment groups
Group Name F (ppm) Ca (mg/kg) P (mg/kg)
Wine Gancia Moscato d'Asti 0.18 122.48 68.74
Makgeolli Mudeungsan ssal makgeolli 0.15 52.08 43.39
Beer Hite beer 0.05 41.50 44.52
Soju H Chameesul original 0.17 11.88 21.03
Soju L Ipsaeju 0.02 12.46 21.12
Control Distilled water <0.01 8.00 -
Table 4.
Comparisons of surface microhardness in process of immersion time by alcoholic drinks on enamel
Time (min) Groups*
Soju Hab Soju Lab Wine Ae Wine NAd Beerb Makgeollic Distilled watera
0 296.75 (7.82) 298.33 (8.15) 299.40 (1.98) 298.04 (8.36) 297.80 (9.25) 305.19 (17.05) 298.54 (9.99)
1 285.74 (5.00) 279.02 (5.49) 270.50 (7.86) 278.53 (6.47) 281.97 (5.95) 291.61 (5.66) 274.88 (9.01)
3 277.66 (4.30) 278.53 (5.41) 245.03 (7.96) 257.02 (5.70) 276.33 (3.29) 275.77 (5.17) 280.37 (7.01)
5 271.64 (5.37) 277.03 (8.48) 218.45 (11.65) 238.50 (6.22) 275.11 (5.31) 267.00 (4.85) 277.26 (8.23)
10 268.95 (7.41) 272.33 (7.81) 177.22 (15.53) 215.42 (7.89) 273.47 (4.83) 256.33 (7.18) 277.90 (7.78)
30 60 271.53 (7.65) 273.38 (5.19) 270.33 (6.61) 265.78 (3.52) 145.26 (21.77) 113.04 (9.01) 159.57 (10.60) 126.17 (9.45) 259.30 (7.24) 253.09 (10.08) 201.50 (10.93) 145.22 (10.85) 275.14 (6.83) 274.37 (7.10)
120 273.36 (7.38) 266.028 (6.59) 92.20 (12.19) 92.48 (11.23) 252.45 (11.94) 82.47 (11.37) 274.00 (6.57)

All values are mean (standard deviation) of Vickers Hardness. *Statistically significant by repeated measured ANOVA at the a=0.05 level.

, b,c,d,eThe same letter indicates no significant difference by Tukey multiple comparison test.

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