Effect of red vinegar drink on the surface of sound enamel

Da-Eun Kim; Kyung-Hee Kim; Ae-Ok Kim; Seong-Soog Jeong; Choong-Ho Choi; Suk-Jin Hong; Hyo-Suck Hong

doi:10.11149/jkaoh.2014.38.3.184

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Kim, Kim, Kim, Jeong, Choi, Hong, and Hong: Effect of red vinegar drink on the surface of sound enamel

Original Article

J Korean Acad Oral Health 2014;38(3):184-190.

Published online: 12 September 2014

DOI: https://doi.org/10.11149/jkaoh.2014.38.3.184

Effect of red vinegar drink on the surface of sound enamel

Da-Eun Kim¹, Kyung-Hee Kim¹, Ae-Ok Kim¹, Seong-Soog Jeong^1,², Choong-Ho Choi^1,², Suk-Jin Hong^1,², Hyo-Suck Hong³

¹Department of Preventive and Public Health Dentistry, Chonnam National University School of Dentistry, Gwangju, Korea

²Dental Science Research Institute, Chonnam National University School of Dentistry, Gwangju, Korea

³Department of Dental Hygiene, Baekseok Culture University, Cheonan, Korea

Corresponding Author: Hyo-Suck Hong Department of Dental Hygiene, Baekseok Culture University, Cheonan 330-704, Korea Tel: +82-62-530-5835 Fax: +82-62-225-9618 E-mail: zzinzu@hanmail.net

Received 11 September 2014 Revised 26 September 2014 Accepted 30 September 2014

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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, 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.

Keywords: Milk, Red vinegar drink, Surface microhardness

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Fig. 1.

SEM findings on enamel surface of experimental groups after treatment (A: Control, B: Red vinegar, C: Red vinegar+Mineral water, D: Red vinegar+Milk, 1: ×50,000, 2: ×100,000).

Table 1.

The pH of experimental materials in this study

Group	pH*
Control	7.64±0.08^d
Red vinegar	2.91±0.01^a
Red vinegar + Mineral water (1:3)	3.11±0.03^b
Red vinegar + Milk (1:4)	4.31±0.06^c

Values are mean±SD. *P<0.05, by Kruskal-Wallis test.

^a ,b,c,dThe same letter indicates no significant difference by Mann-Whiney testat a=0.05.

Table 2.

Microhardness change of enamel surface occurring due to 60 minutes Unit : VHN

Time (min)		Group
Time (min)	Control*	Red vinegar*	Red vinegar+Mineral water (1:3)*	Red vinegar+Milk (1:4)*
0	296.15±20.08^a	295.86±19.02^a	296.49±19.22^a	296.32±19.36^a
1	302.82±24.47^a (△―6.67)	307.01±29.91^a (△―11.15)	304.35±11.32^a (△―7.86)	296.86±20.71^a (△―0.54)
15**	295.59±20.99^a (△0.56)^A	263.54±26.89^b (△32.32)^B	291.16±17.24^a (△5.33)^A,B	293.12±18.16^a (△3.21)^A,B
30**	271.38±16.36^b (△24.77)^A	235.30±24.61^c (△60.56)^B,C	223.47±21.03^b (△73.02)^C	257.71±18.95^b (△38.61)^A,B
60**	261.33±17.68^c (△34.81)^A	196.46±14.71^d (△99.40)^B	217.94±20.17^b (△78.54)^B	275.63±16.46^c (△20.69)^A

Values are mean±SD. △ means the change of surface hardness. *P<0.05, by Repeated measures ANOVA.

^a ,b,c,dThe same letter indicates no significant difference by Tukey test at =0.05. **P<0.05, by one way ANOVA.

^A ,B,CThe same letter indicates no significant difference by Tukey test at =0.05.

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