Effect of Popping Chocolate and Candy on Enamel Microhardness of Primary and Permanent Teeth

Laboratory evaluation of anti-plaque and remineralization efficacy of sugarless probiotic jelly candy supplemented with natural nano prebiotic additive

We evaluated the anti-cariogenic effect of an experimental synbiotic compound containing probiotic Lacticaseibacillus rhamnosus (NRRL B-442)-based jelly candy supplemented with natural prebiotic grape seed extract (GSE) in a nanoemulsion formula on the colonization and establishment of Streptococcus mutans (ATCC 25175) and Actinomyces viscosus (ATTCC 19246) biofilms through counting colony forming units, scanning electron microscopy (SEM), and transmission electron microscopy (TEM). We were then analysing the remineralizing effect of synbiotic jelly candy on human enamel surface lesions using Vickers microhardness testers, atomic force microscopy (AFM), SEM, energy-dispersive X-ray spectroscopy (EDAX), and confocal laser scanning microscopy (CLSM) at three stages (sound, after demineralization, and after pH cycling). We found after 21 days of treatment of the pH-cycled enamel discs with jelly candy for 10 min twice daily, a 68% decrease in S. mutans colony formation, reducing biofilm development, trapping S. mutans visualized in jelly candy under SEM examination, and significantly altering the morphological structure of these bacteria under TEM analysis. For remineralization measurements, statistically significant differences in microhardness integrated mineral loss, and lesion depth through CLSM between demineralization and treatment stages. These findings provide an effective anti-cariogenic synbiotic compound of grape seed extract and probiotic jelly candy with potential remineralizing activity.

Predictors of dental erosions in patients evaluated with upper digestive endoscopy: a cross-sectional study

The most studied medical condition related with dental erosions is gastroesophageal reflux disease (GERD). The aim of this study was to assess other predictors of dental erosions besides GERD in outpatients referred for upper digestive endoscopy. In a cross-sectional study, we prospectively evaluated 235 patients who underwent upper digestive endoscopy. Patients were interviewed and examined by a trained dentist before the endoscopies, addressing dental health as well as clinical information and food intake. Dental erosion was classified using Basic Erosive Wear Examination score. Potential predictors for dental erosions were: gender, age, chronic use of antidepressants and proton pump inhibitors (PPI), diabetes mellitus, body mass index, heartburn and acid regurgitation scores, chocolate intake, reflux esophagitis and hiatal hernia. Overall prevalence of dental erosions was 23.4%. The most parsimonious Poisson regression model for dental erosions considered age, chocolate intake and acid regurgitation as predictors. Dental erosions were associated with acid regurgitation in patients younger than 50 years [adjusted prevalence ratio (PR) = 1.8 (95% CI 1.1-2.9)] and with chocolate intake in patients older than 50 years [PR = 2.1 (95% CI 1.2-3.9]. The surfaces most eroded were palatine/lingual (n = 25) and occlusal (n = 25), followed by vestibular (n = 5). In outpatients evaluated with upper digestive endoscopy, the variables associated with dental erosions were age younger than 50 years, acid regurgitation and chocolate intake. Referral for dental evaluation should be considered for young patients with GERD and frequent acid regurgitation.

Evaluation of the erosive capacity of children's beverages on primary teeth enamel: An in vitro study

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.