Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study
Objective. This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods. Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly di...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2016/8123769 |
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| author | Janaína Salmos Brito Alexandrino Santos Neto Luciano Silva Rebeca Menezes Natália Araújo Vanda Carneiro Lara Magalhães Moreno Jéssica Miranda Pâmella Álvares Giselle Nevares Felipe Xavier José Alcides Arruda Ricardo Bessa-Nogueira Natanael Santos Gabriela Queiroz Ana Paula Sobral Márcia Silveira Diana Albuquerque Marleny Gerbi |
| author_facet | Janaína Salmos Brito Alexandrino Santos Neto Luciano Silva Rebeca Menezes Natália Araújo Vanda Carneiro Lara Magalhães Moreno Jéssica Miranda Pâmella Álvares Giselle Nevares Felipe Xavier José Alcides Arruda Ricardo Bessa-Nogueira Natanael Santos Gabriela Queiroz Ana Paula Sobral Márcia Silveira Diana Albuquerque Marleny Gerbi |
| author_sort | Janaína Salmos Brito |
| collection | DOAJ |
| description | Objective. This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods. Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted to the fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (µXRF). Results. The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after 3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p<0.05). Groups G1, G2, G5, and G6 are above this average. The analysis by μXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL) statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to suffer demineralization due to industrialized fruit juices plus soy is real. |
| format | Article |
| id | doaj-art-042ce19fa96948e795d1ddec2bcd2f9d |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-042ce19fa96948e795d1ddec2bcd2f9d2025-02-03T01:13:05ZengWileyThe Scientific World Journal2356-61401537-744X2016-01-01201610.1155/2016/81237698123769Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro StudyJanaína Salmos Brito0Alexandrino Santos Neto1Luciano Silva2Rebeca Menezes3Natália Araújo4Vanda Carneiro5Lara Magalhães Moreno6Jéssica Miranda7Pâmella Álvares8Giselle Nevares9Felipe Xavier10José Alcides Arruda11Ricardo Bessa-Nogueira12Natanael Santos13Gabriela Queiroz14Ana Paula Sobral15Márcia Silveira16Diana Albuquerque17Marleny Gerbi18Department of Operative Dentistry and Endodontics, Dental College of Pernambuco, University of Pernambuco, Avenida General Newton Cavalcante 1650, Tabatinga, 54753-020 Camaragibe, PE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilSchool of Dentistry, Federal University of Alagoas, Maceió, AL, BrazilSchool of Dentistry, Federal University of Alagoas, Maceió, AL, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilHealth Education Department, Federal University of Sergipe, São Cristóvão, SE, BrazilObjective. This paper aimed to analyze the in vitro industrialized fruit juices effect plus soy to establish the erosive potential of these solutions. Materials and Methods. Seventy bovine incisors were selected after being evaluated under stereomicroscope. Their crowns were prepared and randomly divided into 7 groups, using microhardness with allocation criteria. The crowns were submitted to the fruit juice plus soy during 15 days, twice a day. The pH values, acid titration, and Knoop microhardness were recorded and the specimens were evaluated using X-ray microfluorescence (µXRF). Results. The pH average for all juices and after 3 days was significantly below the critical value for dental erosion. In average, the pH value decreases 14% comparing initial time and pH after 3 days. Comparing before and after, there was a 49% microhardness decrease measured in groups (p<0.05). Groups G1, G2, G5, and G6 are above this average. The analysis by μXRF showed a decrease of approximately 7% Ca and 4% P on bovine crowns surface. Florida (FL) statistical analysis showed a statistically significant 1 difference between groups. Thus, a tooth chance to suffer demineralization due to industrialized fruit juices plus soy is real.http://dx.doi.org/10.1155/2016/8123769 |
| spellingShingle | Janaína Salmos Brito Alexandrino Santos Neto Luciano Silva Rebeca Menezes Natália Araújo Vanda Carneiro Lara Magalhães Moreno Jéssica Miranda Pâmella Álvares Giselle Nevares Felipe Xavier José Alcides Arruda Ricardo Bessa-Nogueira Natanael Santos Gabriela Queiroz Ana Paula Sobral Márcia Silveira Diana Albuquerque Marleny Gerbi Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study The Scientific World Journal |
| title | Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study |
| title_full | Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study |
| title_fullStr | Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study |
| title_full_unstemmed | Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study |
| title_short | Analysis of Dental Enamel Surface Submitted to Fruit Juice Plus Soymilk by Micro X-Ray Fluorescence: In Vitro Study |
| title_sort | analysis of dental enamel surface submitted to fruit juice plus soymilk by micro x ray fluorescence in vitro study |
| url | http://dx.doi.org/10.1155/2016/8123769 |
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