The erosive effect of commercial red ginseng beverages on bovine enamel surfaces

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

doi:10.11149/jkaoh.2016.40.3.198

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Kim, Kim, Kim, Jeong, Choi, and Hong: The erosive effect of commercial red ginseng beverages on bovine enamel surfaces

Original Article

J Korean Acad Oral Health 2016;40(3):198-205.

Published online: 15 September 2016

DOI: https://doi.org/10.11149/jkaoh.2016.40.3.198

The erosive effect of commercial red ginseng beverages on bovine enamel surfaces

Da-Eun Kim¹, Kyung-Hee Kim¹, Ae-Ok Kim¹, Seong-Soog Jeong¹, Choong-Ho Choi^1,², Suk-Jin Hong^1,^2,

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

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

Corresponding Author: Suk-Jin Hong Department of Preventive & Public Health Dentistry, Chonnam National University School of Dentistry, 33 Yongbong-ro, Buk-gu, Gwangju 61186, Korea Tel: +82-62-530-5835 Fax: +82-62-225-9618 E-mail: sjhong@chonnam.ac.kr

Received 8 September 2016 Revised 23 September 2016 Accepted 24 September 2016

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

This study was conducted to investigate the influence of several commercial red ginseng beverages on the surface of healthy teeth and to confirm the anti-erosive effect of added calcium.

Methods

For the experimental group selection, the pH of red ginseng beverages on the market were measured and the mean pH was calculated. Beverages with the lowest pH (Dong Wha Hongsam Gold; red ginseng beverage group with pH 2.98), mid-level pH (Kwangdong Jin Hongsam Gold; red ginseng beverage group with pH 3.61), and the highest pH (Hongsam Han Ppuri; red ginseng beverage group with pH 5.34) were selected as the experimental groups. In order to confirm the anti-erosive effect of added calcium, we added 1% calcium to the product with the lowest pH (red ginseng beverage group with pH 2.98+1% Ca) and included the product in the experimental group. Jeju Samdasoo and Coca Cola were used as the negative and positive control groups, respectively. We soaked healthy bovine teeth samples in the selected six beverages for 1, 3, 5, 10, 15, and 30 minutes. The surface microhardness (VHN, Vickers hardness number) and the surface roughness (center line average roughness, Ra) of each sample were measured, and the surface features were observed with a scanning electron microscope (SEM).

Results

The change in the surface micro-hardness (△VHN) of teeth after 30 minutes of soaking in each beverage was the highest in the positive control group (60.99±8.99), followed by A (41.63±8.96), B (30.64±8.21), and the negative control group (―4.48±7.29) (P＜0.05). No significant difference was observed in group C (―18.79±10.11) or D (―16.40±7.89). Surface roughness (Ra) exhibited significant differences between each group (P＜0.05). Surface roughness (Ra) was high in A (102.88±26.34) and B (67.76±39.89), as well as in the positive control group (101.21±39.59). In contrast, C (30.80± 28.49) and D (25.05±10.79) showed low surface roughness values similar to the negative control group (23.77±22.48). Following SEM examination, severe cracks were observed between the crystals in groups A and B; such characteristics were similar to those of the positive control group.

Conclusions

Red ginseng beverages with low pH were shown to erode the surface of the teeth. When calcium was added to the red ginseng beverages, a decrease in tooth erosion was observed. Therefore, the possibility of tooth erosion should be considered when drinking red ginseng beverages. Furthermore, the addition of calcium to red ginseng beverages can be an alternative solution to suppress tooth erosion.

Keywords: Calcium, Dental erosion, Red ginseng beverage

References

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Fig. 1.

Microhardness changes in enamel surface hardness (VHN) with exposure time.

Fig. 2.

SEM image of enamel surface after treatment on enamel (1: Mineral water, 2: Coca cola, 3: A group 4: B group, 5: C group, 6: D group, A: × 10,000, B: ×50,000).

Table 1.

Drinks used in the experiment

Classification	Group	pH	Brand name	Manufacture
Control	Mineral water	7.35	Jeju SamDaSoo	Jeju Special Self-Govering Province Development Corp
	Coca cola	2.43	Coca Cola	COCA-COLA BEVERGE COMPANY
Red ginseng beverage	A	2.98	Dongwha ginseng gold	Dongwha pharm
	B	3.61	Kwangdong jin red ginseng gold	Kwangdong
	C	5.34	Red ginseng hanppuri	CJ
	D	4.11	Dongwha ginseng gold+1% Ca	-

Table 2.

The pH of experiment groups in this study

Group	pH
Mineral water	7.35±0.02
Coca cola	2.43±0.09
A	2.98±0.01
B	3.61±0.01
C	5.34±0.01
D	4.11±0.03

All values are mean±standard deviation.

Table 3.

Differences of surface microhardness after treatment for 30 minutes Unit: VHN

Group	N	Time		Difference^†
Group	N	Before treatment	After treatment	Difference^†
Mineral water	12	292.73±8.44	297.21±6.27	4.48±7.29^b
Coca cola*	12	292.30±7.66	231.31±6.31	―60.99±8.99^e
A*	12	292.23±7.14	250.60±7.09	―41.63±8.96^d
B*	12	291.99±6.37	261.35±9.04	―30.64±8.21^c
C*	12	292.18±6.63	310.97±6.45	18.79±10.11^a
D*	12	292.08±6.64	308.48±5.10	16.40±7.89^a

Values are mean±SD. *P<0.05, by Paired t-test.

^† P<0.05, by one-way ANOVA.

^a ,b,c,d,eThe same letter indicates no significant difference by Tukey test at a=0.05. Difference: After treatment―Before treatment.

Table 4.

Surface roughness (mm) of tested groups Unit: Ra

Group	N	Surface Roughness*
Group	N	Ra in mm
Mineral water	12	23.77±22.48^a
Coca cola	12	101.21±39.59^b
A	12	102.88±26.34^b
B	12	67.76±39.89^b
C	12	30.80±28.49^a
D	12	25.05±10.79^a

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

^a ,bThe same letter indicates no significant difference by the Mann-Whitney U-test.

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