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Loretto SC, Sousa NWA, Ribeiro MES, Carneiro RVDTSDM, Chisté R, Souza Júnior MHDSE. Influence of Tucupi on Enamel Surface Roughness, Microhardness, Ultramorphology and Mass Variation. Clin Cosmet Investig Dent 2023; 15:63-70. [PMID: 37091917 PMCID: PMC10120816 DOI: 10.2147/ccide.s394661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 02/01/2023] [Indexed: 04/25/2023] Open
Abstract
Aim The study evaluated the influence of tucupi on enamel surface roughness, microhardness, ultramorphology, and mass variation. Materials and Methods Ninety healthy bovine incisors were divided into three experimental groups, according to the acidic challenge adopted, being: G1- tucupi, G2- cola-based soft drink, G3-distilled water. The enamel properties (surface roughness, microhardness, ultramorphology and mass variation) of all specimens were evaluated at times T0 (before any intervention), T10 (10 days after the proposed treatments), T20 (20 days after the proposed treatments) and T30 (30 days after the proposed treatments). After confirming the normality of the data (Shapiro-Wilk test), a two-way ANOVA (α = 5%) was performed, followed by Sidak post-test, with results described as mean and standard deviation. Results The roughness means increased for all tested groups, with no statistical difference only in G3 for all evaluated times. Microhardness of all groups showed a significant decrease over the time, with the lowest average observed in G1 in T30. Considering enamel mass variation, the lowest average was in G2 at time T3, with no statistical difference only in G3 (distilled water) over the time. Regarding ultramorphology (scanning electron microscopy - SEM), only groups G1 and G2, that were exposed to acidic challenges, showed disorganization of the enamel surface layer. Conclusion It was possible to conclude that tucupi has low pH and high titratable total acidity, being able to gradually decrease enamel microhardness, increasing surface roughness and causing loss of dental enamel.
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Affiliation(s)
- Sandro Cordeiro Loretto
- Multifunctional Laboratory, Postgraduate Program in Dentistry, University Center of Pará, Belém, Pará, Brazil
- Correspondence: Sandro Cordeiro Loretto, Multifunctional Laboratory, Postgraduate Program in Dentistry, University Center of Pará, 1500 Dom Romualdo de Seixas Street. ap 602, Torre Umari, Umarizal, Belém, Pará, 66.055-200, Brazil, Tel +559198122-3477, Email
| | - Naama Waléria Alves Sousa
- Multifunctional Laboratory, Postgraduate Program in Dentistry, University Center of Pará, Belém, Pará, Brazil
| | - Mara Eliane Soares Ribeiro
- Laboratory of Biomaterials, Postgraduate Program in Dentistry, Institute of Health Sciences, Federal University of Pará, Belém, Pará, Brazil
| | | | - Renan Chisté
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará, Belém, Pará, Brazil
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Abstract
The difficulty in obtaining human teeth that are caries-free that have similar environmental exposure, e.g., diet intake and water fluoridation has lead researchers to opt for bovine teeth as a substitute for erosion studies. Bovine mandibular incisors are readily available at abattoirs and often originate from the same region and are likely to consume similar dietary intake. The bovine teeth for erosion or abrasion studies usually undergo specimen preparation to produce a "flat surface" baseline specimen. Among other terms used to define baseline specimens for erosion and abrasion studies include phrases like "optically flat" and "flat and smooth surface." However, these terms might have no quantitative value as it does not justify the actual surface characteristics of the prepared flattened surface. In dentistry, roughness average (Ra) is the most commonly used parameter when reporting the roughness of specimens Reporting Ra alone might not be sufficient as it does not provide information regarding the surface texture as there is no distinction between valleys and peaks, nor does it provide information about the core structure of a material unlike the bearing area curve. The incorporation of Ra and BAP values in baseline specimens has the potential in predicting the wear or lubricating potential of these specimens. Furthermore, standardization of baseline specimens by acknowledging its surface roughness values ensures comparability of erosion and abrasion studies as different specimen preparation technique might influence the outcome or results of research.
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Affiliation(s)
- Hayati Ishak
- Centre of Comprehensive Care Studies, Faculty of Dentistry, Universiti Teknologi MARA, Selangor, Malaysia
| | - James Field
- Department of Restorative Dentistry School of Dentistry, Cardiff University, Cardiff, United Kingdom
| | - Matthew German
- School of Dental Sciences, Translational and Clinical Research Institute, Newcastle University, Newcastle, United Kingdom
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Tocolini DG, Dalledone M, Brancher JA, de Souza JF, Gonzaga CC. Evaluation of the erosive capacity of children's beverages on primary teeth enamel: An in vitro study. J Clin Exp Dent 2018; 10:e383-e387. [PMID: 29750101 PMCID: PMC5937962 DOI: 10.4317/jced.54546] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Accepted: 03/14/2018] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND The consumption of acidified beverages, associated with lower mineralization of primary enamel, is the ideal combination for the development and progression of dental erosion. The objective of this study is to analyze the erosive capacity and the surface roughness of primary teeth enamel after exposure to three different brands of grape juices. MATERIAL AND METHODS Forty enamel blocks of primary teeth were obtained, attened and polished. They were submitted to initial surface roughness analysis (baseline), and randomly assigned into four groups (n = 10): NAT: natural grape juice (Campo Largo); IND: industrialized grape juice (Dell Vale Kapo); SOY: soy-based grape juice (Ades); and CONT (control): artificial saliva. Blocks were immersed for 2 min, 3 times per day, for 9 days. During the whole time of the experiment, the enamel blocks were stored in artificial saliva. After the 9 days, the roughness parameters were determined again. The beverages were analyzed for pH and titratable acidity. Data were statistically analyzed (α = 0.05). RESULTS The surface roughness did not differ significantly among groups (p > 0.05). However, after the immersion in the different grape juices, the surface roughness values increased significantly (p< 0.05). The pH values were weakly correlated to acidity values; NAT showed the highest titratable acidity values than the other juices (p<0.05). CONCLUSIONS Although the surface roughness values of the experimental groups did not differ from the control group, there was a difference in initial and final roughness in all groups. Grape juices, especially natural, may have an erosive capacity, changing the surface roughness of primary dental enamel. Key words:Dental erosion, beverages, enamel, roughness.
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Affiliation(s)
| | - Mariana Dalledone
- PhD student, Graduate Program in Dentistry, Universidade Positivo, Curitiba, Brazil
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Beltrame APCA, Noschang RAT, Lacerda DP, Souza LC, Almeida ICS. Are grape juices more erosive than orange juices? Eur Arch Paediatr Dent 2017; 18:263-270. [PMID: 28779438 DOI: 10.1007/s40368-017-0296-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Accepted: 07/08/2017] [Indexed: 01/30/2023]
Abstract
AIMS To evaluate the chemical characteristics of grape and orange juices, and their erosive potential in the decrease of microhardness and the loss of enamel structure. METHODS Five grape and orange juices were evaluated for pH, titratable acidity, calcium, phosphate, and fluoride concentration. De-ionised water and Cola soft drink were used as a negative and positive control, respectively. Twelve specimens of bovine enamel were immersed in beverages for 10 min at 37 °C, 3 times/day for 7 days. Erosive potential was quantified using microhardness and loss of enamel structure. Anova One Way, Student's t test, Multiple Regression and Spearman Correlation (p < 0.05) were used to analyse the results. RESULTS Powdered grape juice showed the lowest pH (3.18 ± 0.03) and pure grape juice presented the highest titratable acidity (5.48 ± 0.06 mL NaOH/100 mL). Fresh orange juice and soya-based grape juice revealed the lowest calcium (0.77 ± 0.12 mmol/L) and phosphate concentrations (0.35 ± 0.06 mmol/L), respectively. Among juices, powdered orange juice caused the greatest decrease in surface microhardness (SMH) (127.99 ± 40.47 ΔSMH) and grape juice from concentrate caused the greatest loss of enamel structure (13.30 ± 3.56 μm). CONCLUSIONS All of the evaluated juices contributed to dental erosion. Grape juices presented greater erosive potential than orange juices. Pure, powdered and concentrated grape juices showed similar loss of enamel structure to the Cola soft drink. The erosive potential of beverages was statistically correlated to pH, titratable acidity, calcium, phosphate and fluoride concentrations.
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Affiliation(s)
- A P C A Beltrame
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil.
| | - R A T Noschang
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil
| | - D P Lacerda
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil
| | - L C Souza
- Clinical Analysis Department, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - I C S Almeida
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil
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Amazonian delicacy tucupi is as erosive as a cola-based soft drink. Arch Oral Biol 2015; 61:84-8. [PMID: 26547020 DOI: 10.1016/j.archoralbio.2015.10.021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 07/03/2015] [Accepted: 10/23/2015] [Indexed: 12/29/2022]
Abstract
OBJECTIVE Acidic diets are advocated as main risk factor for tooth erosion, which could be prevented, or at least controlled, if patients were early advised. It is important to identify, hence, if possible dietary constituents regionally consumed on large scale, such as tucupi, a low-pH yellowish-green color and strong flavor delicacy made from the juice of a bitter cassava, may explain its occurrence in specific patient groups. This cross-over in situ/ex vivo study evaluated tucupi's ability to promote erosion of bovine enamel by assessing its percentage of surface microhardness change (%SMHC), taking a cola-based soft drink and human saliva as positive and negative controls. DESIGN For three 7-days spaced out legs of 7 days each, nine volunteers wore palatal devices with three bovine enamel blocks, which were challenged with one of the following solutions: TUC-tucupi (n=27); COL-cola-based soft drink (n=27); SAL-saliva (n=27). Erosive challenges were performed extra-orally (4×/day) by dropping TUC or COL at room temperature on specimens. After 5min, palatal devices were replaced into the mouth. SAL permanently acted as the negative control while volunteers solely wore the device. One-way ANOVA followed by Tukey's post-hoc tests (α=0.05) were applied. RESULTS TUC promoted an enamel %SMHC (-21.56±10.08(a)) similar than that promoted by COL (-18.19±12.99(a); p=0.275), which were both significantly higher than that promoted by SAL (-1.86±13.65(b); p<0.0001). CONCLUSIONS Besides the most worldwide appreciated cola-based soft drink, the greatly consumed Amazonian delicacy tucupi can be considered a potential risk factor for tooth erosion.
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Barac R, Gasic J, Trutic N, Sunaric S, Popovic J, Djekic P, Radenkovic G, Mitic A. Erosive Effect of Different Soft Drinks on Enamel Surface in vitro: Application of Stylus Profilometry. Med Princ Pract 2015; 24:451-7. [PMID: 26111496 PMCID: PMC5588266 DOI: 10.1159/000433435] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/30/2014] [Accepted: 05/19/2015] [Indexed: 11/19/2022] Open
Abstract
OBJECTIVE To assess the erosive potential of various soft drinks by measuring initial pH and titratable acidity (TA) and to evaluate enamel surface roughness using different exposure times. MATERIALS AND METHODS The initial pH of the soft drinks (group 1: Coca-Cola; group 2: orange juice; group 3: Cedevita; group 4: Guarana, and group 5: strawberry yoghurt) was measured using a pH meter, and TA was measured by titration with NaOH. Enamel samples (n = 96), cut from unerupted human third molars, were randomly assigned to 6 groups: experimental (groups 1-5) and control (filtered saliva). The samples were exposed to 50 ml of soft drinks for 15, 30 and 60 min, 3 times daily, during 10 days. Between immersions, the samples were kept in filtered saliva. Enamel surface roughness was measured by diamond stylus profilometer using the following roughness parameters: Ra, Rq, Rz, and Ry. Data were analyzed by one-way ANOVA, Tukey's post hoc and Student-Newman-Keuls post hoc tests. RESULTS The pH values of the soft drinks ranged from 2.52 (Guarana) to 4.21 (strawberry yoghurt). Orange juice had the highest TA, requiring 5.70 ml of NaOH to reach pH 7.0, whereas Coca-Cola required only 1.87 ml. Roughness parameters indicated that Coca-Cola had the strongest erosion potential during the 15 min of exposure, while Coca-Cola and orange juice were similar during 30- and 60-min exposures. There were no significant differences related to all exposure times between Guarana and Cedevita. Strawberry yoghurt did not erode the enamel surface regardless of the exposure time. CONCLUSION All of the tested soft drinks except yoghurt were erosive. Erosion of the enamel surfaces exposed to Coca-Cola, orange juice, Cedevita, and Guarana was directly proportional to the exposure time.
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Affiliation(s)
- Radomir Barac
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, Nis, Serbia
- *Radomir Barac, Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, University of Nis, Bulevard dr Zorana Djindjica 81, RS-18000 Nis (Serbia), E-Mail
| | - Jovanka Gasic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, Nis, Serbia
| | - Natasa Trutic
- Department of Pharmacy, Faculty of Medicine, Nis, Serbia
| | | | - Jelena Popovic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, Nis, Serbia
| | - Petar Djekic
- Department of Production Engineering, Faculty of Mechanical Sciences, University of Nis, Nis, Serbia
| | - Goran Radenkovic
- Department of Production Engineering, Faculty of Mechanical Sciences, University of Nis, Nis, Serbia
| | - Aleksandar Mitic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, Nis, Serbia
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Carvalho FGD, Brasil VLM, Silva Filho TJD, Carlo HL, Santos RLD, Lima BASGD. Protective effect of calcium nanophosphate and CPP-ACP agents on enamel erosion. Braz Oral Res 2013; 27:463-70. [DOI: 10.1590/s1806-83242013000600004] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Accepted: 08/12/2013] [Indexed: 11/22/2022] Open
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