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IN VITRO STUDY OF CARIOGENIC POTENTIAL OF INFANT CONFECTIONARIES

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¼ÛÁöÇö ( Song Ji-Hyun ) - ¿ø±¤´ëÇб³ Ä¡°ú´ëÇÐ ¼Ò¾ÆÄ¡°úÇб³½Ç
±è´ë¾÷ ( Kim Dae-Eop ) - ¿ø±¤´ëÇб³ Ä¡°ú´ëÇÐ ¼Ò¾ÆÄ¡°úÇб³½Ç
¶óÁö¿µ ( Ra Ji-Young ) - ¿ø±¤´ëÇб³ Ä¡°ú´ëÇÐ ¼Ò¾ÆÄ¡°úÇб³½Ç
À̱¤Èñ ( Lee Kwang-Hee ) - ¿ø±¤´ëÇб³ Ä¡°ú´ëÇÐ ¼Ò¾ÆÄ¡°úÇб³½Ç
À̵¿Áø ( Lee Dong-Jin ) - ¿ø±¤´ëÇб³ Ä¡°ú´ëÇÐ ¼Ò¾ÆÄ¡°úÇб³½Ç
¾È¼Ò¿¬ ( An So-Youn ) - ¿ø±¤´ëÇб³ Ä¡°ú´ëÇÐ ¼Ò¾ÆÄ¡°úÇб³½Ç

Abstract

À¯¾Æ±â¿ì½ÄÁõÀÇ ½ÄÀÌ¿äÀο¡ °üÇÑ ¿¬±¸ÀÇ ÀÏȯÀ¸·Î, ±¹³»¿Ü¿¡¼­ ½ÃÆǵǰí ÀÖ´Â 4Á¾ÀÇ À¯¾Æ¿ë °úÀÚÀÇ ¿ì½ÄÀ¯¹ß´ÉÀ» ¿ÏÃæ´É, »ê»ý¼º´É, Żȸ´É µîÀÇ ¿äÀÎÀ¸·Î ±¸ºÐÇÏ¿© »ýü¿Ü ½ÇÇèÀ» ÅëÇØ ¿¬±¸ÇÏ¿´´Ù. ±¹³»¿¡¼­ ½ÃÆǵǴ 4Á¾ÀÇ À¯¾Æ¿ë °úÀÚ¸¦ ½ÇÇ豺À¸·Î ÇÏ°í, 10% ÀÚ´ç¿ë¾×°ú ¿ìÀ¯¸¦ ´ëÁ¶±ºÀ¸·Î ÇÏ¿´´Ù. ½Ã·á¿ë¾× 50mlÀÇ pH¸¦ 4.0±îÁö ³·Ãß´Â µ¥ ¼Ò¸ðµÈ 0.1N À¯»ê¿ë¾×ÀÇ ¾çÀ¸·Î ¿ÏÃæ´ÉÀ» ÃøÁ¤ÇÏ¿´°í, Streptococcus mutans ATCC 25175ÀÇ ¹è¾ç¾×À» Á¢Á¾ÇÏ¿© 48½Ã°£ ¹è¾çÇϱâ Àü°ú ÈÄ¿¡ °¢°¢ ½Ã·á¿ë¾×ÀÇ pH, ½Ã·á¿ë¾× ¼Ó¿¡ ´ã±Ù À¯Ä¡ ¹ý¶ûÁú ½ÃÆíÀÇ Ç¥¸é¹Ì¼¼°æµµ¸¦ ÃøÁ¤ÇÏ¿© »ê »ý¼º´É°ú Żȸ´ÉÀ» Æò°¡ÇÏ¿© ´ÙÀ½°ú °°Àº °á°ú¸¦ ¾ò¾ú´Ù. À¯¾Æ¿ë °úÀÚÀÇ ¿ÏÃæ´ÉÀº ÀÚ´ç¿ë¾×º¸´Ù Å©°í ¿ìÀ¯º¸´Ù ÀÛ¾ÒÀ¸¸ç À¯¾Æ¿ë °úÀÚ°£¿¡ À¯ÀÇÇÑ Â÷ÀÌ°¡ ÀÖ¾ú´Ù(p<0.05). 48½Ã°£ ¹è¾ç ÈÄ À¯¾Æ¿ë °úÀÚÀÇ Æò±Õ pH´Â À¸·Î¼­ ÀÚ´ç¿ë¾×ÀÇ ¿Í À¯»çÇÏ¿´°í ¿ìÀ¯¿Í´Â À¯ÀÇÇÑ Â÷ÀÌ°¡ ÀÖ¾úÀ¸¸ç(p<0.05), À¯¾Æ¿ë °úÀÚ »óÈ£°£¿¡µµ À¯ÀÇÇÑ Â÷ÀÌ°¡ ÀÖ¾ú´Ù(p<0.05). ¹è¾ç ÀüÈÄÀÇ À¯Ä¡ ¹ý¶ûÁú Ç¥¸é¹Ì¼¼°æµµÀÇ °¨¼ÒÀ² Â÷ÀÌ´Â À¯¾Æ¿ë °úÀÚ±ºÀÌ Æò±Õ 23.02%·Î ÀÚ´ç¿ë¾×±ºÀÇ 25.09%¿Í ºñ½ÁÇÏ¿´°í ¿ìÀ¯±ºÀÇ 10.34%º¸´Ù À¯ÀÇÇÏ°Ô ÄÇ´Ù(p<0.05). ±¹³»¿Ü ½ÃÆÇ À¯¾Æ¿ë °úÀÚÀÇ ¿ì½ÄÀ¯¹ß´ÉÀº »ýü¿Ü ¿¬±¸¿¡¼­ À¯Ä¡ÀÇ Ä¡¾Æ¿ì½ÄÁõÀ» À¯¹ßÇÒ ¼ö ÀÖ´Â ±âº» Á¶°ÇÀ» °®Ãß°í ÀÖ´Â °ÍÀ¸·Î ³ªÅ¸³µÀ¸¸ç, À¯¾Æ¿ë °úÀÚ »óÈ£°£¿¡ ºÎºÐÀûÀ¸·Î À¯ÀÇÇÑ Â÷ÀÌ°¡ ÀÖ¾ú´Ù. À¯¾Æ±â¿ì½ÄÁõÀÇ º¹ÇÕÀû ¹ß»ý¿äÀÎ Áß¿¡¼­ ½ÄÀÌÁ¶ÀýÀ» Á¶ÀýÇϱâ À§ÇÏ¿©, À¯¾Æ¿ë °úÀÚÀÇ ¿ì½ÄÀ¯¹ß´ÉÀ» ´õ¿í ³·Ãß±â À§ÇÑ Çаè¿Í »ê¾÷°èÀÇ °øµ¿ ³ë·ÂÀÌ ÇÊ¿äÇÏ´Ù°í »ç·áµÇ¾ú´Ù.

The purpose of this study was to assess the cariogenic potential of infant confectionaries. In vitro, as compaired with 10% sucrose solution and whole bovine milk. Buffering capability were determined by amount of 0.1N lactic acid consumed to titrate the 50ml specimen solutions to pH 4.0. The pH of the specimen solution inoculated by streptococcus mutans was measured by pH meter and the surface microhardness tester, before and after 48 hours incubation. The buffering capacity of infant confectionaries was higher than that of sucrose solution and lower than that of milk, and there were significant difference between infant confectionaries(p<0.05). The pH of infant confectionaries after 48 hours incubation was similar to 10% sucrose solution, and there were significant difference between infant confectionaries and milk(p<0.05). The microhardness change of primary tooth enamel of infant confectionaries group after 48 hours incubation was similar to that of 10% sucrose solution, and there were significant difference between infant confectionaries and milk(p<0.05). In conclusion, infant confectionaries seemed to have the ability to cause dental caries in primary teeth, and there were significant differences of cariogenic potential among infant confectionaries. Cooperative efforts of dentistry and manufacturers to reduce the cariogenic potential of infant confectionaries would be necessary to prevent the early childhood caries in children.

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À¯¾Æ¿ë °úÀÚ;¿ì½Ä À¯¹ß´É;¿ÏÃæ´É;»ê»ý¼º´É;Ç¥¸é¹Ì¼¼°æµµ
Infant confectionary;Cariogenic potential;Buffering capability;Acid production;Microhardness

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