Affordable Access

deepdyve-link
Publisher Website

Erosive potential of soy-based beverages on dental enamel.

Authors
  • Santos, Elis Janaína Lira Dos1
  • Meira, Ingrid Andrade1
  • Sousa, Emerson Tavares De2
  • Amaechi, Bennett Tochukwu3
  • Sampaio, Fábio Correia4
  • Oliveira, Andressa Feitosa Bezerra De5
  • 1 a Department of Prosthodontics and Periodontics , Piracicaba Dental School, University University of Campinas , Piracicaba , SP, Brazil. , (Brazil)
  • 2 b Department of Pediatric Dentistry , Piracicaba Dental School, University of Campinas , Piracicaba , SP, Brazil. , (Brazil)
  • 3 c Department of Comprehensive Dentistry , University of Texas Health Science Center in San Antonio (UTHSCSA) , San Antonio , TX, USA.
  • 4 d Department of Clinical and Public Health dentistry , Federal University of Paraíba (UFPB) , João Pessoa , PB, Brazil. , (Brazil)
  • 5 e Department of Morphology , Federal University of Paraíba (UFPB) , João Pessoa , PB, Brazil. , (Brazil)
Type
Published Article
Journal
Acta Odontologica Scandinavica
Publisher
Informa UK (Taylor & Francis)
Publication Date
Jul 01, 2019
Volume
77
Issue
5
Pages
340–346
Identifiers
DOI: 10.1080/00016357.2019.1570330
PMID: 30741104
Source
Medline
Keywords
Language
English
License
Unknown

Abstract

This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. Human enamel blocks were randomly divided into 9 groups (n = 8), according to the beverage category (soy or non-soy juices). The initial pH, TA and β at the original pH value were measured in triplicate. The composition of calcium, phosphate and total protein was analyzed using the specific colorimetric method. The fluoride analysis was performed using a selective electrode. The degree of saturation (DS) and the critical pH (CpH) of each beverage with respect to hydroxyapatite (HAp) and fluorapatite (FAp) were calculated using the computational software. Enamel samples were immersed into 67.5 mL of each drink for 120 minutes. Enamel surface loss (ESL) and differences in surface roughness (ΔRaE-S) were analyzed by a 3D non-contact profilometer. Non-soy beverages exhibited the lowest pH values (2.93 to 3.40). The highest values of calcium concentration were founded in soy-based formulations. Juices with soy in their composition tend to have high DS when compared with non-soy based beverages (p = .0571). Soy beverages produced less ESL than non-soy beverages (p < .05). ΔRaE-S was not significantly different between the categories. The ESL and ΔRaE-S were positively correlated with initial pH and buffering capacity in soy-based beverages. On the other hand, in non-soy beverages, the ESL was negatively correlated with the TA to 7.0 and the fluoride composition whereas the ΔRaE-S was negatively correlated with the TA to 5.5. The erosive potential of soy beverages was lower than non-soy based beverages.

Report this publication

Statistics

Seen <100 times