일부 간식품의 이화학적 특성과 탈회와의 관련성
The effect of physico-chemical properties of snacks on in situ tooth demineralization
허연진, 하정은, 여보미, 진보형, 백대일, 배광학,
소속 상세정보
허연진 ( Heo Yeon-Jin ) - 서울대학교 치의학대학원 예방치학교실
하정은 ( Ha Jung-Eun ) - 서울대학교 치의학대학원 예방치학교실
여보미 ( Yeo Bo-Mi ) - 서울대학교 치의학대학원 예방치학교실
진보형 ( Jin Bo-Hyoung ) - 서울대학교 치의학대학원 예방치학교실
백대일 ( Paik Dai-Il ) - 서울대학교 치의학대학원 예방치학교실
배광학 ( Bae Kwang-Hak ) - 서울대학교 치의학대학원 예방치학교실
KMID : 0355420110350020121
Abstract
Objectives: The purpose of this study was to develop an estimation model for food potential of tooth demineralization based on the physico-chemical properties of food by evaluating the effect of these properties on in situ tooth demineralization.
Methods: This study involved an in vitro experiment that measured the physico-chemical properties of snacks and an in situ experiment that determined the effects of these properties on in situ demineralization of enamel. Four of the most frequently consumed snack foods in Korea were tasted, and 10% sucrose was used as a control. Total sugar, reducing sugar, total starch, pH, viscosity, texture, fluoride content, and calcium content were measured for the 5 different kinds of food. The in situ study was performed under single-blind experimental conditions, 5×5 ratin square, and randomized crossover design. Five volunteers wearing an intra-oral appliance were subjected to biofilm formation period for 2 days, and demineralization period for 5 days. Enamel demineralization was determined by Micro Vickers Hardness, Quantitative Light-Induced Fluorescence, and Confocal Laser Scanning Microscopy. Two-way analysis of variance and Tukey HSD were applied to assess the differences of demineralization. Correlation analysis was applied to assess the relationship between tooth demineralization and the physico-chemical properties of the snack foods.
Results: Yogurt showed the highest levels for total sugar and the lowest values for pH. In solid snack foods, cham-cracker showed higher total starch than chocolate-pie, but in adhesiveness the chocolate-pie had higher levels. In liquid snack foods, the viscosity value was higher in both chocolate-milk and yogurt than in 10% sucrose solution. The VHN value of chocolate-milk increased more than in the cham-cracker. Viscosity only showed a significant association with micro-hardness.
Conclusions: It was concluded that the viscosity in liquid snack foods could be the strongest indicator of the demineralization of tooth enamel from all the physico-chemical properties of the snack foods.
키워드
간식품; 식품의 이화학적 특성; 치아우식유발능; 치아우식증
caries; cariogenic potential; physico-chemical properties; snack foods
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