Protective effects of two food hydrocolloids on dental erosion:Nanomechanical properties and microtribological behavior study

In this study,the protective effects of two food hydrocolloids,Xanthan gum and Arabic gum,on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel.Enamel specimens prepared from extracted human teeth were immersed in citric acid solution(CAS),CAS with 0.03%w/v Xanthan gum and CAS with 0.03%w/v Arabic gum,respectively,for 10 min to obtain three groups of eroded specimens.The nanomechanical properties and microtribological behavior of enamel were examined using nano-indentation/scratch techniques.The results show that compared with Arabic gum,Xanthan gum inhibits enamel surface demineralization and acid permeation more effectively because of a more uniform and denser adsorption on the surface of the enamel.The impairment of the nanomechanical and microtribological properties of the enamel surface by acid erosion is mitigated more significantly by adding trace amounts of Xanthan gum than Arabic gum.In summary,adding trace food hydrocolloids reduces enamel surface demineralization and inhibits acid permeation to mitigate the influence of erosion on the mechanical and tribological properties of enamel.The adsorption state of food hydrocolloids is the determining factor in the permeability of acid agents into the enamel and plays a significant role in preventing dental erosion.

Dental evaluation is helpful in the differentiation of functional heartburn and gastroesophageal reflux disease

BACKGROUND Heartburn is identically the key symptom of both,gastroesophageal reflux disease(GERD)and functional heartburn(FHB),making the differential diagnosis resource-intensive.Oral manifestations of GERD can be easily examined;therefore,their exploration might be a cheap,widely available,and useful tool in the differentiation of GERD and FHB.AIM To evaluate the prevalence of dental erosions(DE)and periodontal diseases(PD)in patients with heartburn and their association with GERD and FHB.METHODS A total of 116[M/F:51/65,mean age:54(17-80)years]consecutive patients with heartburn were enrolled for detailed esophageal function and orodental examinations.RESULTS Dental disorders were detected in 89%(103/116).Patients with PD+DE had significantly more often pathologic reflux(90.0%vs 27.8%;P<0.05),higher esophagitis scores(1.8 vs 0.9;P<0.05),and a significantly different mean impedance curve(P=0.04)than those without any dental diseases.The opposite approach established that patients with GERD had significantly higher prevalence of DE and PD,especially if both were present(28.9%vs 2.0%;P<0.01),more severe PD(1.5 vs 1.0;P<0.01),and longer history of heartburn(15 years vs 9 years;P<0.01)than those with FHB.CONCLUSION The dental evaluation of patients with heartburn seems to be useful in the differential diagnosis of GERD and FHB.Among the studied parameters,the co-appearance of DE and PD seems to be the best predictor of GERD,whereas the absence of dental disorders was mostly observed in FHB.

Diagnostic value associated with the combination of saliva pepsin and microorganisms in functional heartburn and gastroesophageal reflux disease

Heartburn is a common symptom shared by both gastroesophageal reflux disease(GERD)and functional heartburn(FHB),which can make it challenging to differentiate between the two conditions.However,examining oral manifestations of GERD can be a cost-effective and readily available method to aid in this differentiation process.It may serve as a valuable tool in distinguishing GERD from FHB.

The pH and Titratable Acidity of Still and Sparkling Flavored Waters: The Effects of Temperature and Storage Time

Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). Titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.

Effects of energy and sports drinks on tooth structures and restorative materials

Sports and energy drinks are consumed by more peoplethan ever. Sports and energy drinks may enhance physical resistance, stimulate metabolism, prevent rehydration and replace electrolytes during high activity efforts. However, these drinks often have a low pH and are acidic, which can erode enamel and dentin, and increase dentine hypersensitivity. In addition to the adverse effects of sports and energy drinks on tooth structures, they often have the potential to damage restorative materials. These drinks often contain artificial colors which have potential to discolor resin composite materials and glass ionomers. The acidic nature of these drinks could also lead to a degradation, increase in wear, and roughening of the surface of the restorative materials. Many of the negative consequences of sport and energy drinks can be related to their overconsumption among children and teenagers. Patients should be advised to have a healthy diet, and consume soft and energy drinks in moderation, to avoid any negative dental or health consequences. The overconsumption of sports and energy drinks which are high in sugar and have the lowest pH are most likely to cause avoidable dental problems.