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Master's Dissertation
DOI
https://doi.org/10.11606/D.58.2011.tde-04022011-162217
Document
Author
Full name
Dinah Ribeiro Amoras
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Ribeirão Preto, 2011
Supervisor
Committee
Serra, Monica Campos (President)
Borsatto, Maria Cristina
Briso, André Luiz Fraga
Title in Portuguese
Efeito de bebidas no esmalte dental submetido a desafio erosivo com ácido clorídrico
Keywords in Portuguese
In vitro
Ácido clorídrico
Erosão dentária
Esmalte
Abstract in Portuguese
A erosão dental de origem endógena apresenta alta prevalência e o efeito da ingestão frequente de determinadas bebidas poderia intensificar ou atenuar a lesão no esmalte. A análise do potencial erosivo das bebidas é uma estratégia importante para prevenir seu efeito na estrutura dental. Neste contexto, este estudo avaliou através de um modelo in vitro o efeito de bebidas no esmalte dental previamente submetido a desafio erosivo com ácido clorídrico. O fator em estudo foi o tipo de bebida, em cinco níveis: refrigerante de limão de baixa caloria (Sprite Zero Coca-Cola® Brasil), leite Ultra Higt Temperature integral (Parmalat®), extrato de soja integral (Ades® Original), chá preto pronto para beber de baixa caloria sabor pêssego (Leão Ice Tea Zero Coca-Cola® Brasil) e água mineral natural (Prata®). 75 espécimes de esmalte bovino foram distribuídos entre os 5 tipos de bebida (n=15), de acordo com delineamento em blocos completos e casualizados. Para a formação das lesões de desgaste erosivo, os espécimes foram imersos por 2 minutos em 10 ml de solução aquosa de ácido clorídrico 0,01 M. Posteriormente foram lavados com água deionizada, imersos em saliva artificial a 37ºC por 2 horas. Foram feitas imersões em 20 ml das bebidas por 1 minuto, 2 vezes ao dia por 2 dias, sob temperatura ambiente. Nos intervalos entre as imersões os espécimes permaneceram em saliva artificial a 37ºC. A variável de resposta utilizada foi a microdureza superficial do esmalte. ANOVA e o teste de Tukey demonstraram diferenças altamente significativas (p < 0,00001) no esmalte exposto ao ácido clorídrico e às bebidas. O refrigerante de limão provocou uma diminuição da microdureza superficial significativamente maior do que as demais bebidas. O chá preto de baixa caloria provocou diminuição da microdureza significativamente maior que a água mineral, o leite UHT e o extrato de soja, porém menor que o refrigerante à base de limão. Leite UHT, extrato de soja e água mineral não proporcionaram diminuição adicional na microdureza do esmalte previamente erodido. Dentre as bebidas analisadas, o refrigerante de limão com baixa caloria e o chá preto pronto para beber com baixa caloria potencializaram a erosão do esmalte dental.
Title in English
Effect of beverages on dental enamel submitted to erosive challenge with hidrochloric acid
Keywords in English
In Vitro
Dental enamel
Hydrochloric acid
Tooth erosion
Abstract in English
The erosive tooth wear of endogenous origin can be enhanced by frequent consumption of acidic beverages, worsening the damage to the enamel. Analysis of the erosive potential of beverages is a strategy to prevent dental erosion. In this context, this study evaluated through an in vitro model the effect of beverages on dental enamel previously subjected to erosive challenge with hydrochloric acid. The factor under study was the type of beverage, in five levels: soda lime, low calorie Sprite Zero Coca-Cola®Brasil (positive control), Ultra Higt Temperature milk Parmalat®, soymilk Ades® Original, black tea ready to drink low calorie pec Leão Ice Tea Zero Coca-Cola ®Brasil, Prata® natural mineral water (negative control). 75 bovine enamel specimens were distributed among the five types of beverages (n = 15), according to randomized complete block design. The response variable was quantitative enamel microhardness. The 75 specimens were immersed in 10 ml aqueous solution of hydrochloric acid 0.01 M for 2 minutes. Later were washed with deionized water, immersed in artificial saliva at 37°C for 2 hours at the end of this period evaluated the surface microhardness (KHN). The specimens were randomly divided into 5 groups, underwent three experimental and two control treatments. made 2 immersed daily, 20 ml for 1 minute at room temperature for 2 days. In between dips specimens kept in 20 ml artificial saliva at 37ºC. ANOVA and Tukey's test showed highly significant differences (p < 0.00001) in the enamel exposed to hydrochloric acid and beverages. The soda lemon soft drink caused a decrease in microhardness significantly higher than other beverages. The low calorie black tea ready to drink caused a reduction in microhardness significantly higher than the mineral water, UHT milk and soymilk, but smaller than the soda lemon soft drink, UHT milk, soymilk and mineral water provided no further decrease in previously eroded enamel microhardness. The low calorie soft drink lemon soda and low calorie black tea ready to drink have worsened the erosion of tooth enamel, and the soft drink caused the greatest reduction in microhardness. Among the beverages analysed the low calorie soft drink lemon soda and black tea ready to drink worsened the erosion in dental enamel.
 
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Publishing Date
2011-09-16
 
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