A clinical study in situ to assess the effect of a food approved polymer on the erosion potential of drinks

Hooper, SM; Hughes, J. A.; Parker, DM; Finke, Manuela; Newcombe, R. G.; Addy, M.; West, Nicola

doi:10.1016/j.jdent.2007.03.001

Cited by 49 publications

(80 citation statements)

References 18 publications

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“…Water soluble polymers like xanthan gum, pectin, carboxymethyl cellulose were assumed to reduce enamel erosion [13,14,15,27] by forming a gel-like polymer layer on enamel surfaces [13,27]. In the present study, the used polymer HPC was known to be non-ionic, so it is unlikely to bind to enamel, which was reported in a previous study [18].…”

Section: Discussionsupporting

confidence: 54%

“…More recently, the addition of specific polymers like xanthan gum, carboxymethyl cellulose, pectin, alginate or gum arabic polymers was tested to reduce the erosive potential of acids [12,13] or acidic drinks [14,15]. The efficacy of the polymers was related to the formation of a protective layer at the enamel surface, probably by the interaction between negatively charged carboxyl groups of polymers and calcium ions of the enamel surface, or by a chelating complex of the polymers and calcium [13].…”

Section: Introductionmentioning

confidence: 99%

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In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

et al. 2013

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OBJECTIVE: The objective of this in vitro study was to investigate the effect of viscositymodified soft acidic drinks on enamel erosion. MATERIALS AND METHODS: A total of 108 bovine enamel samples ( = 3 mm) were embedded in acrylic resin and allocated into six groups (n = 18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm(2)/s, which was adjusted by adding hydroxypropyl cellulose. All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3 ml/min. Each specimen was eroded for 10 min at 20°C. Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t tests and one-way ANOVAs (p < 0.05). RESULTS: Enamel loss was significantly higher for the regular (Coca-Cola, 5.60 ± 1.04 m; Sprite, 5.49 ± 0.94 m; orange juice, 1.35 ± 0.4 m) than for the viscosity-modified drinks (Coca-Cola, 4.90 ± 0.34 m; Sprite, 4.46 ± 0.39 m; orange juice, 1.10 ± 0.22 m). CONCLUSION: For both regular and viscosity-modified forms, Coca-Cola and Sprite caused higher enamel loss than orange juice. Increasing the viscosity of acidic soft drinks to 5 mm(2)/s reduced enamel erosion by 12.6-18.7 %. CLINICAL RELEVANCE: The erosive potential of soft acidic drinks is not only dependent on various chemical properties but also on the viscosity of the acidic solution and can be reduced by viscosity modification. ABSTRACTObjective The objective of this in vitro study was to investigate the effect of viscosity-modified soft acidic drinks on enamel erosion. Materials and Methods A total of 108 bovine enamel samples (∅=3 mm) were embedded in acrylic resin and allocated to 6 groups (n=18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm 2 /s, which was adjusted by adding hydroxypropyl cellulose (HPC). All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3ml/min. Each specimen was eroded for 10 min at 20°C.Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t-tests and one-way ANOVAs (p<0.05). Results

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Section: Discussionsupporting

confidence: 54%

Section: Introductionmentioning

confidence: 99%

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

et al. 2013

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“…Therefore, product modification to reduce the erosive potential may require the addition of calcium and/or phosphorus. Hooper et al [2007] found that 100 mg/l of calcium inhibited enamel erosion by an acidic beverage (pH 3.4) during 10 days of in situ exposure. Davis et al [2007] studied the prevention of erosion by 4 juices: orange and grapefruit juices, which were fortified with 1,480 mg/l of calcium; and apple and white grape juices, which were fortified with 423 mg/l of calcium.…”

Section: Resultsmentioning

confidence: 94%

Dental Erosion Protection by Fermented Shrimp Paste in Acidic Food

Chuenarrom¹,

Benjakul²

2009

Caries Res

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The aim of this study was to determine the extent to which fermented shrimp paste (which has a high calcium concentration) reduces dental erosion in vitro. In experiment 1, enamel specimens were exposed to various concentrations of shrimp paste in tamarind juice for 15 min, once a day, for a total of 29 days. In experiment 2, pre-softened enamel specimens were exposed to different concentrations of shrimp paste in water, using an exposure method similar to experiment 1. Profilometry and a microhardness test were used to assess changes in enamel loss and softening. The results showed that shrimp paste can reduce the erosive potential of tamarind juice and re-harden softened enamel.

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“…Larsen and Nyvad 48) reported erision didnʼt caused on orange juice which was pH 4.0, added calcium (40 mmol/L), phosphorus (30 mmol/L). Hooper et al 49) reported in in situ, erosion inhibits in comparison with a control group that calcium and phosphorus are added to soft drinks has not been added. Based on these findings, it seems like calcium and phosphorus is a key role on inhibiting erosion but on this study ʻVolt Energy (77.21 mg/kg)ʼ that contained lot of calcium, ʻHot6 (1.34 mg/kg)ʼ that has lot of phosphorus caused a erosion showed a difference with previous studies.…”

Section: Discussionmentioning

confidence: 98%

A Study on the Enamel Erosion Caused by Energy Drinks

Jeong¹,

Jeong²,

Son

et al. 2014

Journal of dental hygiene science

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To find out the effect of commercially available energy drinks on tooth enamel erosion, analyzed pH, buffering capacity, and the content of some of the inorganic components selecting 4 energy drinks that has high affinity of the products currently being sold. In addition, by observing the degree of erosion before and after immersion in energy drink by surface microhardness and scanning electron microscope (SEM) the results were as follows: Acidity of energy drink ʻBurn Intenseʼ was the lowest as 2.78±0.01 highest on distilled water as 6.475±0.01. ʻBurn Intenseʼ buffering capacity was 3.48±0.155 at pH 5.5, 1.88±0.15 at pH 7.0 which is the highest, and ʻHot6ʼ was 1.71±0.37, 1.23±0.35 on each of it showing the lowest points. Ca content on energy drink was the highest at ʻVolt Energyʼ as (77.21±2.70 mg/kg), the lowest at ʻHot6ʼ as (0.98±0.05 mg/kg). P content was the highest on ʻHot6ʼ(1.34±0.05 mg/kg) and detected at ʻRed Bullʼ. Enamel surface hardness variation of the energy drinks before and after immersion showed rapid decrease at ʻRed Bullʼ (66.65±35.60), and ʻVolt Energyʼ (61.96±31.42), ʻBurn Intenseʼ (58.53±24.84), ʻHot6ʼ (53.99±60.26) was in order. Distilled water, the control group, showed significant difference with the experimental group (p＜0.05). But there was no significant difference between energy drinks. At SEM observation and analysis, ʻBurn Intenseʼ was the most severe demineralization, ʻVolt Energyʼ, ʻHot6ʼ, ʻRed Bullʼ, distilled water was in order. In the above results, taken together there were no statistically differences between energy drinks but significant difference in comparison with distilled water. In addition, at SEM observation and analysis all energy drink caused dental erosion, especially ʻBurn Intenseʼ, has the lowest acidity, was serious. Thus, it is believed to provide a variety of oral health education and information about energy drinks that can affect the erosion of the teeth so public have the right to be recognized and reasonable dental care.

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A clinical study in situ to assess the effect of a food approved polymer on the erosion potential of drinks

Cited by 49 publications

References 18 publications

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

Dental Erosion Protection by Fermented Shrimp Paste in Acidic Food

A Study on the Enamel Erosion Caused by Energy Drinks

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