J Korean Acad Oral Health.  2021 Dec;45(4):177-183. 10.11149/jkaoh.2021.45.4.177.

The effects of commercial liqueur on bovine enamel surface with incipient dental caries

• Lee SN
• Kim NY
• Kim JE
• Choi CH
• Chung KH

• KMID: 2524193
• DOI: http://doi.org/10.11149/jkaoh.2021.45.4.177

Abstract

Objectives
The purpose of this study was to evaluate the tooth erosion potential of liqueur and to confirm the anti-erosive effect of calcium.
Methods
After purchasing commercially available liqueur in Korea and measuring the pH, products with low pH and high consumption were selected and used as experimental beverages. Calcium (1%) was added to the selected beverages. Chamisul was used as a negative control, and Coca Cola was used as a positive control. Healthy bovine teeth samples were soaked in the selected beverages for 1, 3, 5, 10, 15, and 30 minutes. The changes in the tooth surface after beverage treatment were observed and analyzed using microhardness (VHN, Vickers hardness number) and scanning electron microscopy.
Results
Jinro Grapefruit (-88.03±13.05) had the highest surface microhardness difference (ΔVHN) before and after 30 minutes of treatment in each group, followed by Coca Cola (-61.31±21.90) (P<0.05), Jinro Grapefruit+Calcium (there was no significant difference (-25.46±4.43)), and Chamisul (-3.53±27.79) (P>0.05). When comparing changes in surface microhardness over time, Jinro Grapefruit+Calcium (pH 3.75) had slightly lower surface microhardness than Chamisul, but the difference was not statistically significant. Jinro Grapefruit+Calcium has a lower surface microhardness change value than Coca-Cola and grapefruit dew group (P<0.05), so it is thought that the risk of tooth erosion is lower than that of the two groups.
Conclusions
The study results suggest that the consumption of liqueur with a low pH may increase the risk of tooth decay. Therefore, it is necessary to recognize the risk of tooth decay when ingesting liqueur and seek dietary guidance that can minimize damage. It was also determined that manufacturers need to consider ways to lower the risk of tooth decay, such as adding appropriate amounts of calcium to the beverages.

Keyword

Erosion; Incipient dental caries; Liqueur

Figure

• 

  Fig. 1 Difference in enamel surface microhardness by treatment time (1G: Chamisul, 2G: Coca Cola, 3G: Jinro Grapefruit, 4G: Jinro Grapefruit + 1% Ca). *P<0.05, by Repeated measures ANOVA. a,b,cThe same letter indicates no significant difference by Tukey test at α=0.05.

• 

  Fig. 2 SEM image of enamel surface after 30 min treatment (1a, 1b: Chamisul, 2a, 2b: Coca Cola, 3a, 3b: Jinro Grapefruit, 4a, 4b: Jinro Grapefruit+1% Ca, a: ×10,000, b: ×50,000).

Reference

References

1. Ministry of Agriculture FaRA. 2015. 2015 Current status of processed food segment. Ministry of Agriculture FaRA;Naju: p. 1–141.

2. Noh YJ. 2016. A study on alcoholic beverages consumption of female consumers : focusing on a consumption of fruit liqueur[master's thesis]. A study on alcoholic beverages consumption of female consumers : focusing on a consumption of fruit liqueur[master's thesis]. The Graduate School of Sangmyung University;Seoul: [Korean].

3. Park SW, Kim SK, Jung EH, Kwon HK, Kim BI. 2016; Erosive potential of several fruit-flavored liquors in Korea. K Dent. 54:521–528.

4. Song AH. 2013; CHoi CH. Effect of commercial alcoholic drinks on sound enamel surface of bovine teeth. J Korean Acad Oral Health. 37:180–186. DOI: 10.11149/jkaoh.2013.37.4.180.

5. Oh HN, Lee HJ. 2015; The effect of energy drink on enamel erosion. J Dent Hyg Sci. 15:419–423. DOI: 10.17135/jdhs.2015.15.4.419.

6. Attin T, Weiss K, Becker K, Buchalla W, Wiegand A. 2005; Impact of modified acidic soft drinks on enamel erosion. Oral Dis. 11:7–12. DOI: 10.1111/j.1601-0825.2004.01056.x. PMID: 15641960.

7. Sanchez GA, Fernandez De Preliasco MV. 2003; Salivary pH changes during soft drinks consumption in children. Int J Paediatr Dent. 13:251–257. DOI: 10.1046/j.1365-263X.2003.00469.x. PMID: 12834385.

8. Lee HJ, Hong SJ, Choi CH. 2013; Erosive effect of hangover-curing beverages on enamel surface. J Korean Acad Oral Health. 37:119–125. DOI: 10.11149/jkaoh.2013.37.3.119.

9. Zero DT. 1996; Etiology of dental erosion-extrinsic factors. Eur J Oral Sci. 104:162–177. DOI: 10.1111/j.1600-0722.1996.tb00065.x. PMID: 8804884.

10. Larsen MJ, Nyvad B. 1999; Enamel erosion by some soft drinks and orange juices relative to their pH, buffering effect and contents of calcium phosphate. Caries Res. 33:81–87. DOI: 10.1159/000016499. PMID: 9831784.

11. Jensdottir T, Bardow A, Holbrook P. 2005; Properties and modification of soft drinks in elation to their erosive potential in vitro. J Dent. 33:569–575. DOI: 10.1016/j.jdent.2004.12.002. PMID: 16005796.

12. Kim KH, Kim DE, Kim AO, Shin AR, Jeong SS, Choi CH. 2017; A study of dental erosion prevention by calcium contents of fermented milk. J Korean Soc Dent Hyg. 17:969–981. DOI: 10.13065/jksdh.2017.17.06.969.

13. FNTIMES. fruit liquer [Internet]. FNTIMES;Available from: https://cnews.fntimes.com/html/view.php?ud=202112102229242566dd55077bc2_18. cited 2021 Dec 14.

14. National Statistical Office [kostat, Internet]. National Statistical Office;Available from: http://kostat.go.kr/assist/synap/preview/skin/miri.html?fn=edc47130570300318120146&rs=/assist/synap/preview. cited 2021 Dec 09.

15. Ko S, Sohn A. 2018; Behaviors and culture of drinking among Korean people. Iran J Public Health. 47:47–56. PMID: 30186812. PMCID: PMC6124142.

16. Kim JE, Jeong SS, Chung KH, Choi CH. 2020; Prevention of dental erosion in early dental caries by application of remineralizing substance to fermented beverage. J Korean Acad Oral Health. 44:194–198. DOI: 10.11149/jkaoh.2020.44.4.194.

17. Lussi A, Jaeggi T, Jaeggi-Schärer S. 1995; Prediction of the erosive potential of some beverages. Caries Res. 29:349–354. DOI: 10.1159/000262091. PMID: 8521435.

18. Kim DE, Kim KH, Kim AO, Jeong SS, Choi CH, Hong SJ. 2016; The erosive effect of commercial red ginseng beverages on bovine enamel surfaces. J Korean Acad Oral Health. 40:198–205. DOI: 10.11149/jkaoh.2016.40.3.198.

19. Youn HJ, Hong SJ, Jeong SS, Jung EJ, Ha MO, Park YN. 2011; Evaluation of dental erosion caused by some beverages on sound enamel using confocal laser scanning microscopy. J Korean Acad Oral Health. 35:243–250.

20. Lee HJ, Min JH, Choi CH, Kwon HG, Kim BI. 2007; Remineralization potential of sports drink containing nano-sized hydroxyapatite. Key Engineering Materials: Trans Tech Publ. K Dent. 275–278. DOI: 10.4028/0-87849-422-7.275.

21. Attin T, Meyer K, Hellwing E, Buchallar W, Lennon AM. 2003; Effect of mineral supplements to citric acid on enamel erosion. Arch Oral Bio. 48:753–759. DOI: 10.1016/S0003-9969(03)00156-0. PMID: 14550377.

22. Kim EJ, Lee HJ, Lee EJ, Bae KH, Jin BH, Paik DI. 2012; Effects of pH and titratable acidity on the erosive potential of acidic drinks. J Korean Acad Oral Health. 36:13–19.

23. Kim JE, Yun IG, Jeong SS, Chung KH, Choi CH. 2019; Inhibition of dental erosion through addition of calcium to commercial plum beverages. J Korean Acad Oral Health. 43:124–130. DOI: 10.11149/jkaoh.2019.43.3.124.

24. West NX, Hughes JA, Addy M. 2001; The effect of pH on the erosion of dentin and enamel by dietary acids in vitro. J Oral Rehabil. 28:806–864. DOI: 10.1046/j.1365-2842.2001.00778.x. PMID: 11580825.

25. Scheutzel P. 1996; Etiology of dental erosion-intrinsic factors. Eur J Oral Sci. 104:178–190. DOI: 10.1111/j.1600-0722.1996.tb00066.x. PMID: 8804885.

26. Barry M. Michael Kitchens. 2007; The Erosive Potential of Soft Drinkson Enamel Surface Substrate: An In Vitro Scanning Electron Microscopy Investigation. J CDP. 8:1–11. DOI: 10.5005/jcdp-8-7-11. PMID: 17994150.

27. Amaral CSF, Vettore MV, Leão A. The relationship of alcohol dependence and alcohol consumption with periodontitis: a systematic review. J Dent. 37(9):643–651. DOI: 10.1016/j.jdent.2009.04.011. PMID: 19576673.