Effect of Commercial Effervescent Vitamin Tablets on Bovine Enamel
정문진, 이명화, 정순정, 김소정, 고명지, 심혜원, 이주영, 임애정, 임도선,
소속 상세정보
정문진 ( Jeong Moon-Jin ) - Chosun University College of Dentistry Department of Oral Histology and Developmental Biology
이명화 ( Lee Myoung-Hwa ) - Chosun University College of Dentistry Department of Oral Histology and Developmental Biology
정순정 ( Jeong Soon-Jeong ) - Youngsan University College of Health Sciences Department of Dental Hygiene
김소정 ( Kim So-Jeong ) - Eulji University College of Health Science Department of Dental Hygiene
고명지 ( Ko Myeong-Ji ) - Eulji University College of Health Science Department of Dental Hygiene
심혜원 ( Sim Hye-Won ) - Eulji University College of Health Science Department of Dental Hygiene
이주영 ( Lee Ju-Young ) - Eulji University College of Health Science Department of Dental Hygiene
임애정 ( Im Ae-Jung ) - Eulji University College of Health Science Department of Dental Hygiene
임도선 ( Lim Do-Seon ) - Eulji University College of Health Science Department of Dental Hygiene
Abstract
Background: In this study, four types of effervescent vitamins marketed in Korea were analyzed for their acidity and vitamin content. For this purpose, bovine teeth were immersed in vitamin, and surface microhardness and appearance were measured before and after immersion to evaluate tooth demineralization and erosion.
Methods: Bovine permanent incisors with sound surface enamel were cut to 5×5 mm size, embedded in acrylic resin, and polished using a polishing machine with Sic-paper. The prepared samples were analyzed for pH, vitamin content, and surface hardness before and after immersion using a surface microhardness meter. Demineralization of surface dental enamel was observed using a scanning electron microscope.
Results: The average pH of the four effervescent vitamins was less than 5.5; the pH of the positive control Oronamin C was the lowest at 2.76, while that of the negative control Samdasoo was the highest at 6.86. The vitamin content was highest in Berocca and lowest in the DM company Multivitamin. On surface microhardness analysis, surface hardness values of all enamel samples were found to be decreased significantly after 1 and 10 minutes of immersion (p＜0.05). After 10 minutes of immersion, there was a significant difference in the decrease in hardness between the experimental groups (p＜0.05). Scanning electron microscopy observation showed that dental enamel demineralization after 10 minutes of immersion was the most severe in Oronamin C except for Samdasoo, followed by DM company Multivitamin and VitaHEIM. Immersion in BeroNew and Berocca resulted in similar effects.
Conclusion: There is a risk of tooth erosion due to decreased tooth surface microhardness when using the four types of effervescent vitamins and vitamin carbonated beverages with pH below 5.5. Therefore, high pH vitamin supplements are recommended to prevent tooth erosion.
키워드
Dental enamel; Effervescent vitamin; Surface microhardness; Tooth demineralization; Tooth erosion
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