Effects of commercial dry syrups on tooth surfaces

In-Gyeong Yun; Ki-Ho Chung

doi:10.11149/jkaoh.2019.43.2.78

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Yun and Chung: Effects of commercial dry syrups on tooth surfaces

Original Article

Journal of Korean Academy of Oral Health 2019; 43(2): 78-82.

Published online: 28 June 2019

DOI: https://doi.org/10.11149/jkaoh.2019.43.2.78

Effects of commercial dry syrups on tooth surfaces

In-Gyeong Yun¹

, Ki-Ho Chung^1,²

¹Department of Preventive Dentistry & 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: Ki-Ho Chung. Department of Preventive Dentistry, Chonnam National University School of Dentistry, 33 Yongbong-ro, Buk-gu, Gwangju 61186, Korea. Tel: +82-62-530-5858, Fax: +82-62-530-5810, prevention@jnu.ac.kr

Received 30 April 2019 Revised 24 May 2019 Accepted 29 May 2019

Journal of Korean Academy of Oral Health

(open-access):

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

The purpose of this study was to investigate the effects of dry syrups on bovine tooth surfaces.

Methods

Each specimen of the extracted bovine teeth enamel was treated with two types of dry syrup (experimental group), mineral water (negative control group), and liquid syrup (positive control group) (n=12 per group). The specimens were immersed for 1, 5, and 10 minutes and subsequently analyzed for surface microhardness changes using a Vickers hardness tester.

Results

The surface microhardness of sound enamel decreased as the immersion time increased. In addition, the microhardness difference (ΔVHN) among the groups after immersion for 10 minutes in both liquid syrup and two types of dry syrup was higher than that after immersion in mineral water (P<0.05). There were significant differences between the liquid syrup group and the two dry syrup groups (P<0.05). However, there was no significant difference between the two groups of dry syrup (P>0.05).

Conclusions

These results imply the erosive potential of dry syrup on tooth surfaces. The longer the contact time with teeth, greater is the risk of dental erosion. Therefore, it is recommended that the mouth be rinsed with water after drinking the syrup.

Keywords: Cold syrup, Dental erosion, Dry cold syrup

Figures and Tables

Table 1

Materials used in the experiment

Table 2

The pH and titratable acidity of experimental materials

Values are presented as mean±standard deviation.

Table 3

Difference in surface microhardness after treatment for 10 minutes (Unit: VHN)

Values are presented as mean±standard deviation.

^*P<0.05, by Paired t-test.

^†P<0.05, by one-way ANOVA.

^a,b,cThe same letter indicates no significant difference by Tukey test at α=0.05.

Table 4

Microhardness change in enamel surfaces with exposure time (Unit: VHN)

Values are presented as mean±standard deviation.

^*P<0.05, by Repeated Measures ANOVA.

^a,b,c,dThe same letter indicates no significant difference by Tukey test at α=0.05.

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ORCID iDs

In-Gyeong Yun
https://orcid.org/0000-0003-1170-7135

Ki-Ho Chung
https://orcid.org/0000-0002-0395-2344

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