불소배합 음용수와 불화우유 섭취에 의한 백서치아 탈회 억제효과 비교
Comparison of inhibitory effect on enamel erosion of fluoride in water and milk by commercial beverages
곽동호, 정양수, 송재상, 김정숙, 김혜영,
소속 상세정보
곽동호 ( ) - 경북대학교 치과대학 예방치과학교실
정양수 ( ) - 경북대학교 치과대학 예방치과학교실
송재상 ( ) - 김천대학 치기공과
김정숙 ( ) - 대구보건대학 치위생과
김혜영 ( ) - 마산대학 치위생과
KMID : 0355420020260020219
Abstract
The purpose of this study was to investigate the inhibitory effect of fluoride in the water and milk on tooth enamel dissolution by commercial beverages. 3 week-old 60 female Sprague-Dawley strain were divided into four groups and given the following dosage of fluoride in the drinking water: 0, 1, 5 and 50 ppm for six and twelve weeks ad libitum. Upper incisors were prepared for specimen with low speed dental disc. The slabs of each incisors were embedded in unsaturated polyester, polished with #1,200 silicon carbide paper and aluminisilicate powder. Three kinds of beverage were selected for test medium and enamel slabs of rat incisors were dipped for 60 and 120 minutes in each beverage. Surface microhardness was examined before and after dissolution with beverage. All collected dG to were analyzed using the SAS package. Differences between groups were compared by the one-way ANOVA, Duncan´ s multiple range test and ANCOVA procedures. Corresponding p-values were considered significant at the
values less than 0.05. The obtained results were as follows:
1. Surface microhardness was significantly increased both 6 and 12 weeks groups compared with control group. Surface microhardness of high fluoride groups were also proportionally increased with increasing concentration of fluoride both in the water and milk.
2. There were significant differences of inhibitory effect of surface microhardness after 60 and 120 minutes emersion periods, and _both at 6 and 12 weeks group in the beverage B and C, but not appeared in the
beverage A.
3. The inhibitory effect of enamel dissolution was higher in the 12 weeks group than 6 weeks group both at the water fluoridation and milk fluoridation.
4. The differences of microhardness between before and after emersion in the beverages were larger in the milk fluoridation groups than water fluoridation groups.
키워드
치아부식증;우유불화;청량음료;dental erosion;milk fluoridation;beverages
원문 및 링크아웃 정보
등재저널 정보