Journal List > J Korean Acad Oral Health > v.43(3) > 1134761

TOOLS
Kim, Yun, Jeong, Chung, and Choi: Inhibition of dental erosion through addition of calcium to commercial plum beverages
Original Article

Journal of Korean Academy of Oral Health 2019; 43(3): 124-130.

Published online: 30 September 2019

DOI: https://doi.org/10.11149/jkaoh.2019.43.3.124

Inhibition of dental erosion through addition of calcium to commercial plum beverages

Ji-Eun Kim1, In-Gyeong Yun1, Seong-Soog Jeong1, 2, Ki-Ho Chung1, 2, Choong-Ho Choi1, 2

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

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

Corresponding Author: Choong-Ho Choi. Department of Preventive & Public Health Dentistry, School of Dentistry, Chonnam National University, 33 Yongbong-ro, Buk-gu, Gwangju 61186, Korea. Tel: +82-62-530-5839, Fax: +82-62-530-5810, hochoi@chonnam.ac.kr

Received 21 August 2019       Revised 29 August 2019       Accepted 2 September 2019

Copyright © 2019 by Journal of Korean Academy of Oral Health

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

We examined the effect of commercial plum beverages on dental erosion and whether the addition of calcium to these beverages would inhibit dental erosion.

Methods

We analyzed three groups as follows: Maesil 1 group (Chorok Maesil), Maesil 2 group (Sunkist plum), both of which were selected from commercially-available plum beverages, and Calcium-added maesil group (addition of 3% calcium to Chorok Maesil). For negative and positive control groups, Jeju Samdasoo and Coca Cola were selected, respectively. The characteristics of the experimental beverages were analyzed, and the specimens were immersed in the experimental beverage. The degree of erosion was measured by Vickers hardness number (VHN) and scanning electron microscope images.

Results

Positive control group had the lowest pH (2.50±0.03), followed by Maesil 2 (pH 2.59±0.01), Maesil 1 (pH 2.81±0.02), calcium-added maesil (pH 4.19±0.01), and negative control group (pH 7.57±0.06). Significant differences were found in surface microhardness between positive control, Maesil 1, Maesil 2 and calcium-added maesil group before immersion and at 30 minutes after immersion (P<0.05), and change in VHN (positive control group, −80.94±20.63; Maesil 1 group, −69.33±24.88; and Maesil 2 group, −78.49±18.60 in comparison with negative control group, −6.57±26.73). There was no significant difference (P<0.05) in change in VHN between calcium-added maesil (−13.02±17.33) and negative control group.

Conclusions

Plum beverages can potentially induce dental erosion due to their low pH. However, adding calcium to these beverages can reduce the risk of dental erosion. Therefore, the risk of dental erosion must be considered during consumption of plum beverages, and the addition of calcium into plum beverages may be considered as a way to prevent dental erosion.

Keywords: Calcium, Dental erosion, Plum beverages, pH

Figures and Tables

Fig. 1

SEM images of enamel surface after beverage treatment for 30 minutes (1, Control (−); 2, Control (+); 3, Maesil 1; 4, Maesil 2; 5, Maesil+Ca2+; a, ×10,000; b, ×50,000).

jkaoh-43-124-g001
Table 1

Test groups used in the experiment

jkaoh-43-124-i001
Table 2

The pH and titratable acidity of experimental groups (mean±standard deviation)

jkaoh-43-124-i002
Table 3

The concentration levels of F−, Ca2+ and P3− by group

jkaoh-43-124-i003
Table 4

Difference in enamel surface microhardness after treatment for 30 minutes (mean±standard deviation) (Unit: Vickers hardness number)

jkaoh-43-124-i004

*P<0.05, by Paired t-test. †P<0.05, by One way ANOVA.

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

Table 5

Difference in enamel surface microhardness after treatment by treatment time (mean±standard deviation) (Unit: Vickers hardness number)

jkaoh-43-124-i005

*P<0.05, by Repeated measures ANOVA.

a,bThe same letter indicates no significant difference by Tukey multiple comparison test.

References

1. Shin HL. Consumer attitude survey : Beverage purchasing behaviors and preferences [master's thesis]. Seoul: Sejong University;2010. [Korean].
2. Jun MK, Lee DH, Lee SM. Assessment of nutrient and sugar content and pH of some commercial beverages. J Dent Hyg Sci. 2016; 16:464–471.
crossref
3. The Food&beverage News. [Internet]. The Food&beverage News. cited 2019 Aug 28. Available from: https://www.thinkfood.co.kr/news/articleView.html?idxno=6977.
4. Shim JH, Park MW, Kim MR, Lim KT, Park ST. Screening of antioxidants in fructus mume (Prunus mume Sieb. et Zucc.) extract. Agric Chem Biotechnol. 2002; 45:119–123.
5. Lee JS, Chung KH. Antimicrobial effect of Prunus mume extracts against cariogenic bacteria. J Korean Acad Oral Health. 2017; 41:65–70.
crossref
6. Jang JH, Kim YI, Lee H. Antimicrobial activity of Prunus mume extract to oral microbes. J Korean Soc Dent Hyg. 2014; 14:109–115.
crossref
7. Lee DS, Woo SK, Yang CB. Studies on chemical composition of major fruits in Korea : On non-volatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation. Korean J Food Sci Technol. 1972; 4:134–139.
8. ten Cate JM, Imfeld T. Dental erosion, summary. Eur J Oral Sci. 1996; 104(2 Pt 2):241–244.
crossref
9. Zero DT. Etiology of dental erosion—extrinsic factors. Eur J Oral Sci. 1996; 104(2 Pt 2):162–177.
10. Lussi A, Schaffner M. Progression of and risk factors for dental erosion and wedge-shaped defects over a 6-year period. Caries Res. 2000; 34:182–187.
crossref
11. Choi DY, Shin SC. A study on pH of several beverages in Korea. J Korean Acad Dent Health. 1996; 20:399–410.
12. Lee HJ. Erosive effect of hangover beverages on bovine teeth [Master's thesis]. Gwangju: Chonnam National University;2011. [Korean].
13. Chunmuang S, Jitpukdeebodintra S, Chuenarrom C, Benjakul P. Effect of xylitol and fluoride on enamel erosion in vitro. J Oral Sci. 2007; 49:293–297.
crossref
14. Ramalingam L, Messer LB, Reynolds EC. Adding casein phosphopeptide-amorphous calcium phosphate to sports drinks to eliminate in vitro erosion. Pediatr Dent. 2005; 27:61–67.
15. West NX, Hughes JA, Parker DM, Newcombe RG, Addy M. Development and evaluation of a low erosive blackcurrant juice drink 2. Comparison with a conventional blackcurrant juice drink and orange juice. J Dent. 1999; 27:341–344.
crossref
16. Scheutzel P. Etiology of dental erosion-intrinsic factors. Eur J Oral Sci. 1996; 104(2 Pt 2):178–190.
17. Johansson AK, Lingström P, Birkhed D. Comparison of factors potentially related to the occurrence of dental erosion in high-and low-erosion groups. Eur J Oral Sci. 2002; 110:204–211.
crossref
18. Attin T, Meyer K, Hellwig E, Buchallar W, Lennon AM. Effect of mineral supplements to citric acid on enamel erosion. Arch Oral Biol. 2003; 48:753–759.
crossref
19. Larsen MJ. Prevention by means of fluoride of enamel erosion as caused by soft drinks and orange juice. Caries Res. 2001; 35:229–234.
crossref
20. Larsen MJ, Nyvad B. Enamel erosion by some soft drinks and orange juices relative to their pH, buffering effect and contents of calcium phosphate. Caries Res. 1999; 33:81–87.
crossref
21. Shellis RP, Barbour ME, Jesani A, Lussi A. Effects of buffering properties and undissociated acid concentration on dissolution of dental enamel in relation to pH and acid type. Caries Res. 2013; 47:601–611.
crossref
22. Thylstrup A, Fejerskov O. Textbook of clinical cariology. 2nd ed. Copenhagen: Munksgaard;1994. p. 231–257. p. 288–299.
23. Rytömaa I, Meurman JH, Koskinen J, Laakso T, Gharazi L, Turunen R. In vitro erosion of bovine enamel caused by acidic drinks and other foodstuffs. Scand J Dent Res. 1988; 96:324–333.
crossref
24. Ji SG. New Food Additive theory and reality. 3th ed. Seoul: The Food Journal;2008. p. 114–115.
25. Lee HJ, Oh HN, Hong SJ, Choi CH. Effect of hangover beverage containing fluoride and calcium on enamel erosion. J Korean Acad Oral Health. 2012; 36:177–184.
26. Gregory-Head B, Curtis DA. Erosion caused by gastroesophageal reflux: diagnostic considerations. J Prosthodont. 1997; 6:278–285.
crossref
27. Ahn HY, Lee KH, Kim DE. Erosion of tooth enamel by acidic drinks and remineralization by artificial saliva. J Korean Acad Pediatr Dent. 2002; 29:84–91.
28. Woltgens JH, Vingerling P, de Blieck-Hogervorst JM, Bervoets DJ. Enamel erosion and saliva. Clin Prev Dent. 1985; 7:8–10.
29. Amaechi BT, Higham SM, Edgar WM, Milosevic A. Thickness of acquired salivary pellicle as a determinant of the sites of dental erosion. J Dent Res. 1999; 78:1821–1828.
crossref
30. Shim JH, Jeong TS, Kim S. A study on the enamel erosion by fermented milks. J Korean Acad Pediatr Dent. 2004; 31:555–563.
TOOLS
ORCID iDs

Ji-Eun Kim
https://orcid.org/0000-0001-7640-9863

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

Seong-Soog Jeong
https://orcid.org/0000-0003-3025-9331

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

Choong-Ho Choi
https://orcid.org/0000-0002-6803-3218

Similar articles