Erosive potential of soy-based beverages on dental enamel

Erosive potential of soy-based beverages on dental enamel

Background: This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. Methods: 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...

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Veröffentlicht in:Acta odontologica Scandinavica 2019-07, Vol.77 (5), p.340-346
Hauptverfasser: Santos, Elis Janaína Lira Dos, Meira, Ingrid Andrade, Sousa, Emerson Tavares De, Amaechi, Bennett Tochukwu, Sampaio, Fábio Correia, Oliveira, Andressa Feitosa Bezerra De
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dental enamel
fruit and vegetable juices
milk substitutes
soy milk
Tooth erosion
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container_title Acta odontologica Scandinavica
container_volume 77
creator Santos, Elis Janaína Lira Dos
Meira, Ingrid Andrade
Sousa, Emerson Tavares De
Amaechi, Bennett Tochukwu
Sampaio, Fábio Correia
Oliveira, Andressa Feitosa Bezerra De
description Background: This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. Methods: 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 (ΔRa E-S ) were analyzed by a 3D non-contact profilometer. Results: 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 
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Methods: 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 (ΔRa E-S ) were analyzed by a 3D non-contact profilometer. Results: 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 &lt; .05). ΔRa E-S was not significantly different between the categories. The ESL and ΔRa E-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 ΔRa E-S was negatively correlated with the TA to 5.5. Conclusions: The erosive potential of soy beverages was lower than non-soy based beverages.</description><identifier>ISSN: 0001-6357</identifier><identifier>EISSN: 1502-3850</identifier><identifier>DOI: 10.1080/00016357.2019.1570330</identifier><identifier>PMID: 30741104</identifier><language>eng</language><publisher>England: Taylor &amp; Francis</publisher><subject>dental enamel ; fruit and vegetable juices ; milk substitutes ; soy milk ; Tooth erosion</subject><ispartof>Acta odontologica Scandinavica, 2019-07, Vol.77 (5), p.340-346</ispartof><rights>2019 Acta Odontologica Scandinavica Society 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c366t-a416aa76c695e24730d97f2fad9ca899fdb37799c1cf6adbfdd22b86dbcd466f3</citedby><cites>FETCH-LOGICAL-c366t-a416aa76c695e24730d97f2fad9ca899fdb37799c1cf6adbfdd22b86dbcd466f3</cites><orcidid>0000-0002-4009-8597 ; 0000-0002-5097-4466 ; 0000-0002-0324-3863 ; 0000-0002-3631-0030</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30741104$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Santos, Elis Janaína Lira Dos</creatorcontrib><creatorcontrib>Meira, Ingrid Andrade</creatorcontrib><creatorcontrib>Sousa, Emerson Tavares De</creatorcontrib><creatorcontrib>Amaechi, Bennett Tochukwu</creatorcontrib><creatorcontrib>Sampaio, Fábio Correia</creatorcontrib><creatorcontrib>Oliveira, Andressa Feitosa Bezerra De</creatorcontrib><title>Erosive potential of soy-based beverages on dental enamel</title><title>Acta odontologica Scandinavica</title><addtitle>Acta Odontol Scand</addtitle><description>Background: This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. Methods: 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 (ΔRa E-S ) were analyzed by a 3D non-contact profilometer. Results: 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 &lt; .05). ΔRa E-S was not significantly different between the categories. The ESL and ΔRa E-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 ΔRa E-S was negatively correlated with the TA to 5.5. Conclusions: The erosive potential of soy beverages was lower than non-soy based beverages.</description><subject>dental enamel</subject><subject>fruit and vegetable juices</subject><subject>milk substitutes</subject><subject>soy milk</subject><subject>Tooth erosion</subject><issn>0001-6357</issn><issn>1502-3850</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNp9kMtOwzAQRS0EoqXwCaAs2aSM7cSOd6CqPKRKbGBtTfxAQUlc7LSof0-qFpasRiOdO1dzCLmmMKdQwR0AUMFLOWdA1ZyWEjiHEzKlJbCcVyWckumeyffQhFyk9DmuharUOZlwkAWlUEyJWsaQmq3L1mFw_dBgmwWfpbDLa0zOZrXbuogfLmWhz-xIjIDrsXPtJTnz2CZ3dZwz8v64fFs856vXp5fFwyo3XIghx4IKRCmMUKVjheRglfTMo1UGK6W8rbmUShlqvEBbe2sZqytha2MLITyfkdvD3XUMXxuXBt01ybi2xd6FTdKMMQVKsrIa0fKAmvGpFJ3X69h0GHeagt5b07_W9N6aPlobczfHik3dOfuX-tU0AvcHoOl9iB1-h9haPeCuDdFH7E2TNP-_4we0eHua</recordid><startdate>20190704</startdate><enddate>20190704</enddate><creator>Santos, Elis Janaína Lira Dos</creator><creator>Meira, Ingrid Andrade</creator><creator>Sousa, Emerson Tavares De</creator><creator>Amaechi, Bennett Tochukwu</creator><creator>Sampaio, Fábio Correia</creator><creator>Oliveira, Andressa Feitosa Bezerra De</creator><general>Taylor &amp; Francis</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-4009-8597</orcidid><orcidid>https://orcid.org/0000-0002-5097-4466</orcidid><orcidid>https://orcid.org/0000-0002-0324-3863</orcidid><orcidid>https://orcid.org/0000-0002-3631-0030</orcidid></search><sort><creationdate>20190704</creationdate><title>Erosive potential of soy-based beverages on dental enamel</title><author>Santos, Elis Janaína Lira Dos ; Meira, Ingrid Andrade ; Sousa, Emerson Tavares De ; Amaechi, Bennett Tochukwu ; Sampaio, Fábio Correia ; Oliveira, Andressa Feitosa Bezerra De</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c366t-a416aa76c695e24730d97f2fad9ca899fdb37799c1cf6adbfdd22b86dbcd466f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>dental enamel</topic><topic>fruit and vegetable juices</topic><topic>milk substitutes</topic><topic>soy milk</topic><topic>Tooth erosion</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Santos, Elis Janaína Lira Dos</creatorcontrib><creatorcontrib>Meira, Ingrid Andrade</creatorcontrib><creatorcontrib>Sousa, Emerson Tavares De</creatorcontrib><creatorcontrib>Amaechi, Bennett Tochukwu</creatorcontrib><creatorcontrib>Sampaio, Fábio Correia</creatorcontrib><creatorcontrib>Oliveira, Andressa Feitosa Bezerra De</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Acta odontologica Scandinavica</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Santos, Elis Janaína Lira Dos</au><au>Meira, Ingrid Andrade</au><au>Sousa, Emerson Tavares De</au><au>Amaechi, Bennett Tochukwu</au><au>Sampaio, Fábio Correia</au><au>Oliveira, Andressa Feitosa Bezerra De</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Erosive potential of soy-based beverages on dental enamel</atitle><jtitle>Acta odontologica Scandinavica</jtitle><addtitle>Acta Odontol Scand</addtitle><date>2019-07-04</date><risdate>2019</risdate><volume>77</volume><issue>5</issue><spage>340</spage><epage>346</epage><pages>340-346</pages><issn>0001-6357</issn><eissn>1502-3850</eissn><abstract>Background: This study aimed to investigate the erosive potential of soy-based beverages in comparison to fruit juices of the same flavor. Methods: 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 (ΔRa E-S ) were analyzed by a 3D non-contact profilometer. Results: 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 &lt; .05). ΔRa E-S was not significantly different between the categories. The ESL and ΔRa E-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 ΔRa E-S was negatively correlated with the TA to 5.5. Conclusions: The erosive potential of soy beverages was lower than non-soy based beverages.</abstract><cop>England</cop><pub>Taylor &amp; Francis</pub><pmid>30741104</pmid><doi>10.1080/00016357.2019.1570330</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-4009-8597</orcidid><orcidid>https://orcid.org/0000-0002-5097-4466</orcidid><orcidid>https://orcid.org/0000-0002-0324-3863</orcidid><orcidid>https://orcid.org/0000-0002-3631-0030</orcidid></addata></record>
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subjects dental enamel
fruit and vegetable juices
milk substitutes
soy milk
Tooth erosion
title Erosive potential of soy-based beverages on dental enamel
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