In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

Caneppele, Taciana Marco Ferraz; Jeronymo, Raffaela Di Iorio; Nicoló, Rebéca Di; Araújo, Maria Amélia Máximo de; Soares, Luís Eduardo Silva

doi:10.1590/s0103-64402012000400011

Cited by 27 publications

(29 citation statements)

References 22 publications

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“…13 This frequent interaction compromises the properties of these materials, reflecting on esthetic damages and reduced duration. 6,7 Furthermore, the acidic environment promoted by acid food and beverages is correlated with dentin 14 and enamel 15 injury. Moreover, the degradation of restorative and prosthodontic materials has been also reported.…”

Section: Discussionmentioning

confidence: 99%

Effect of acidic beverages on surface roughness and color stability of artificial teeth and acrylic resin

et al. 2020

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PURPOSE. The aim was to evaluate the effect of four acidic beverages on the roughness (Ra) and color change (ΔE ab) of two brands of artificial teeth and a heat-polymerized acrylic resin (HPAR) for use in a prosthetic base. MATERIALS AND METHODS. All materials were divided into 5 groups, according to the used acidic beverage (artificial saliva-control, red wine, orange juice, coke-based, and lemon juice-based soft drink). The immersion process was divided into two stages: T1-immersion in the acidic solutions for 10 minutes for 14 days; T2-after T1, the samples were immersed in grape juice for 14 days. The Ra of the samples was evaluated in a rugosimeter and the ΔE ab in a spectrophotometer, before and after the immersions. The analysis of variance of one (ΔE ab) and two factors (Ra) and Tukey were performed (α=.05). RESULTS. There was a statistical difference for roughness after immersion (T1) for Trilux and Tritone teeth, regardless of the acid solution. For Trilux teeth, all acid solutions increased Ra (P<.05). For Tritone teeth, only the coke-based soft drink did not statistically change Ra. Grape juice (T2) altered Ra only of artificial teeth (P<.05). The color was changed for all materials, after T1 and T2. CONCLUSION. In general, the acidic solutions changed the Ra and ΔE ab of HPAR and artificial teeth after T1. The grape juice altered the roughness only of the artificial teeth, promoting a clinically acceptable color change in the materials.

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Section: Discussionmentioning

confidence: 99%

Effect of acidic beverages on surface roughness and color stability of artificial teeth and acrylic resin

et al. 2020

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“…Several surveys observed the prevalence of erosion in children and adolescents in different locations around the world 14 . Only few studies have investigated the action, and the possible role, of ED in dental erosion [8][9][10][11] .…”

Section: Discussionmentioning

confidence: 99%

“…Similarly to other soft drinks, the majority of ED also have low pH and contain citric acid in its formulation 7 . Previous in vitro studies making use of profilometry and electron microscopy have demonstrated changes in the enamel and dentin caused by ED [8][9][10][11] . Decreased enamel hardness is the first sign of tooth erosion 12 , which is an important evidence of the action of erosive drinks in short exposures.…”

Section: Introductionmentioning

confidence: 99%

In vitro effect of energy drinks on human enamel surface

Matumoto

Terada

Higashi

et al. 2018

Rev. odontol. UNESP

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Introduction Energy drinks (ED) possess low pH and citric acid in their composition, making them potentially erosive beverages that can contribute to the high dental erosion rates found currently in the general population and also in young people. Objective To evaluate the mean pH and titratable acidity of commercial ED and the influence of a brand of ED on the superficial microhardness of human enamel. Material and method Ten commercial ED were selected and the pH of two lots of each ED with and without gas was obtained. Acid titration was conducted with the addition of NaOH aliquots until the pH 7 was reached. Eighteen human enamel specimens were allocated in three groups (N=6), Red Bull (RB), Red Bull Light (RBL) and distilled water (C), submitted to an acid challenge with the ED, six consecutive times, with 12 hours intervals, during three days. Knoop microhardness was measured before and after the acid challenge. Result All ED brands tested presented low pH levels ranging from 2.1 to 3.2. Regarding titratable acidity, it was found that the amount of base required promoting the neutralization of the solutions ranged from 1200μL to 3750μL. Samples of human enamel in the RB and RBL groups submitted to the acid challenge presented significantly decreased Knoop microhardness when compared with the group C. Conclusion All ED examined have potential to promote mineral loss due to the low pH and high titratable acidity. The ED analyzed promoted significant mineral losses on the dental enamel surface.

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“…This is the first report to have applied nanoscratch testing to characterize early stages of enamel erosion from wine tasting. Our design is an improvement over previous in vitro models of wine erosion involving extensive periods of erosive demineralization, ranging from 1 hour to around 24 hours . Furthermore, nanoscratch testing also yields data on both enamel softening and surface roughness simultaneously, removing the need to conduct separate hardness testing and roughness measurements.…”

Section: Discussionmentioning

confidence: 99%

Nanoscratch testing for the assessment of enamel demineralization under conditions simulating wine erosion

et al. 2015

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Background: Erosive tooth wear and dentinal hypersensitivity are common problems affecting professional wine tasters. By using nanoscratch testing, the aim of this in vitro study was to assess enamel softening under conditions simulating 10 one-minute episodes of wine erosion. Methods: Ten enamel specimens were bathed in artificial saliva for 2 hours before being eroded for 10 episodes, with each episode comprising one minute of wine erosion followed by one minute of remineralization in artificial saliva. Nanoscratches were placed with a spherical tip (20 lm radius) in a nanoindenter under a load of 100 mN at baseline (stage 1), after a one-erosion episode (stage 2) and after 10-erosion episodes (stage 3). Results: There were significant effects of erosion stages on both scratch depth (p < 0.001) and surface roughness (p < 0.001). Post hoc tests showed significant differences in both scratch depths and surface roughness between stages 1 and 3 (p < 0.001), and between stages 2 and 3 (p < 0.01). Conclusions: Enamel softening occurs at an early stage of wine tasting, emphasizing the need to implement early preventive strategies in professional wine tasters. Further research elucidating the fundamental mechanisms involved in early stages of erosion has the potential to lead to development of more effective preventive strategies.

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In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

Cited by 27 publications

References 22 publications

Effect of acidic beverages on surface roughness and color stability of artificial teeth and acrylic resin

Effect of acidic beverages on surface roughness and color stability of artificial teeth and acrylic resin

In vitro effect of energy drinks on human enamel surface

Nanoscratch testing for the assessment of enamel demineralization under conditions simulating wine erosion

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