Methodology and Models in Erosion Research: Discussion and Conclusions

Shellis, R.P.; Ganß, Carolina; Ren, Yan-Fang; Zero, Domenick T.; Lussi, Adrian

doi:10.1159/000325971

Cited by 189 publications

(190 citation statements)

References 76 publications

(49 reference statements)

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“…28 In this study, we decided to perform enamel microhardness measurements because they are the most useful method to assess enamel softening. 29 In addition, this quantitative method is simple, inexpensive, and easily applied, 30 and consists in measuring the resistance of a substrate to indentation, which can involve Vickers (tetra-pyramidal) or Knoop (rhomboid) measures. 28 Knoop microhardness was chosen in this experiment because it is considered more sensitive to changes in the surface layer of an erosive lesion 27 than other microhardness tests.…”

Section: Discussionmentioning

confidence: 99%

Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

et al. 2015

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Abstract:The aim of this study was to evaluate the effect of industrialised foods and drinks on primary tooth enamel previously eroded with hydrochloric acid (HCl). The crowns of one hundred two specimens were subjected to an erosive challenge with HCl and randomly divided into six groups (n = 17): Chocolate Milk (Toddynho ® -Pepsico) -negative control; Petit Suisse Yogurt (Danoninho ® -Danone); Strawberry Yogurt (Vigor); Apple puree (Nestlé); Fermented Milk (Yakult ® -Yakult); and Home Squeezed Style Orange Juice (del Valle) -positive control. The 28-day immersion cycles for the test products were performed twice daily and were interspersed with exposure of the test substrate to artificial saliva. Measurements of enamel surface microhardness (SMH) were performed initially, after immersion in HCl and at 7, 14, 21 and 28 days of experimentation. A two-way ANOVA, according to a split-plot design, followed by the sum of squares decomposition and Tukey's test, revealed a significant effect for the interaction between Foods and Drinks and Length of Exposure (p < 0.00001). Orange juice resulted in greater mineral loss of enamel after 28 days. None of the test products was associated with recovery of tooth enamel microhardness.

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Section: Discussionmentioning

confidence: 99%

Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

et al. 2015

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“…Saliva may minimize the impact of theses challenges as well due to its properties of buffering capacity and ability do neutralize acidic products (3,(12)(13)(14). Even previous studies evidenced actual changes on enamel surface; the preconditioning with phosphoric acid would be enough to promote a reactive surface for bonding process, without the indication of roughening and allowing a more conservative approach (22).…”

Section: Impact Of Orange Juice On Bonding To Enamelmentioning

confidence: 99%

“…Erosion is primarily the result of the non-bacterial chemical attack usually involving acidic substances by intrinsic or extrinsic etiologies, which ultimately provokes the loss of dental hard tissue (2). In the beginning, it causes the softening of the surface (3) and its progression turns it more vulnerable to mechanical processes, and dental subsequent wear if not stopped (1)(2)(3)(4) In the consequence of an excessive or unusual increasing of the consumption of acidic beverages, erosive lesions have also been more evident (1,5,6). As it is a multifactorial process, the compromising level of this event depends on the balance between chemical, behavioral and biological risk factors (2,6).…”

Section: Introductionmentioning

confidence: 99%

Influence of Erosive and Abrasive Cycling on Bonding of Different Adhesive Systems to Enamel: An In situ Study

et al. 2016

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This study evaluated the impact of orange juice on the bond strength (BS) of dentin bonding systems (DBSs) to enamel surface after simulation with an in situ/ ex vivo erosive cycling. One hundred and ninety two bovine enamel fragments (4x4x2 mm) were obtained and randomized regarding superficial microhardness and distributed to palatal devices for 8 volunteers, in three phases (one for each DBS), containing 8 blocks, which were, allocated in 4 pairs. Daily, these pairs were subjected extraorally to the following conditions: CONTneither erosive nor abrasive challenge; ERO-erosive challenge only; ABR-abrasive challenge only and ERO + ABR-with erosive and abrasive challenges. Erosive cycles (immersion in orange juice, 3 times/day/5 min/5 days) or/and abrasive challenges (electric toothbrush, 3 times/day/1 min/5 days) were performed. After these cycles, all specimens were restored with the adhesive systems Adper Scotchbond Multi Purpose (MP), Adper Single Bond 2 (SB) or Clearfil SE Bond (SE), and the composite resin Filtek Z250. After 7 days, sticks (area ≅1 mm 2 ) were obtained and subjected to the microtensile bond strength test (μTBS) at 0.5 mm/min. Data was statistically analyzed by ANOVA and Tukey tests (a=0.05). Failure modes were determined using a digital microscope (40×). DBS was the only statistical significant factor. SE was the unique DBS not affected in any challenge, whereas MP and SB performed according to the scenario. The adhesive and mixed failures were predominant in all groups. Overall performance suggested that BS to enamel after erosive /abrasive challenged by orange juice was not affected and it was material-dependent.

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“…18 Enamel hardness (KHN) was measured with a Knoop microhardness diamond applied under a 25 g load for 10 s (HMV II; Shimadzu Corporation, Kyoto, Japan) at baseline and after 5 days of erosive challenge. All readouts were performed by the same examiner.…”

Section: Erosive Challenge and Treatmentmentioning

confidence: 99%

Protective effect of calcium nanophosphate and CPP-ACP agents on enamel erosion

et al. 2013

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The aim of this study was to assess the effect of different remineralizing agents on enamel microhardness (KHN) and surface topography after an erosive challenge. Forty-eight human enamel specimens (4 × 4 mm) were randomly assigned to 4 groups: control (no treatment), fluoride varnish, calcium nanophosphate paste and casein phosphopeptide-amorphous calcium phosphate paste (CPP-ACP). Both pastes were applied for 5 minutes, and fluoride varnish, for 24 h. Four daily erosive cycles of 5 minutes of immersion in a cola drink and 2 h in artificial saliva were conducted for 5 days. KHN readings were performed at baseline and after 5 days. The percentage of enamel hardness change (%KHN) was obtained after erosion. The surface topography was evaluated by atomic force microscopy (AFM). The data were tested using ANOVA, Tukey's and paired-T tests (p < 0.05). After an erosive challenge, there was no statistically significant difference between the control (96.8 ± 11.4 KHN / 72.4 ± 3.0 %KHN) and the varnish (91.7 ± 14.1 KHN / 73.4 ± 5.5 %KHN) groups. The nanophosphate group showed lower enamel hardness loss (187.2 ± 27.9 / 49.0 ± 7.9 %KHN), compared with the CPP-ACP group (141.8 ± 16.5 / 60.6 ± 4.0 %KHN), and both were statistically different from the varnish and the control groups. AFM images showed a rough surface for the control and the varnish groups, a non-homogeneous layer with globular irregularities for CPP-ACP, and a thick homogeneous layer for the nanophosphate group. None of the agents provided protection against the development of erosion; however, nanophosphate paste was able to reduce enamel surface softening after the erosive challenge.

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Methodology and Models in Erosion Research: Discussion and Conclusions

Cited by 189 publications

References 76 publications

Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

Influence of Erosive and Abrasive Cycling on Bonding of Different Adhesive Systems to Enamel: An In situ Study

Protective effect of calcium nanophosphate and CPP-ACP agents on enamel erosion

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