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수종 인공타액의 초기인공우식 법랑질 재광화 효과에 대한 비교연구
정성숙 ( Seong-soog Jeong ),정기호 ( Ki-ho Chung ) 대한예방치과·구강보건학회 2017 大韓口腔保健學會誌 Vol.41 No.1
Objectives: The purpose of this study was to compare enamel remineralization effects of human whole saliva and currently available artificial saliva compositions, using teeth exposed to chemical pH cycling conditions, and to obtain data that can inform future design and manufacturing of additional artificial saliva compositions. Methods: Seventy-two specimens of bovine tooth enamel were embedded in resin, then polished and exposed to a lactate/carbopol buffer system for 48-52 hours. Specimens were allocated into six experimental groups (n=12 specimens per group) by randomized blocks, such that each group contained an equivalent proportion of specimens at each Vickers hardness number (VHN) stratum: deionized water as a negative control, human whole saliva and artificial saliva compositions A, B, C and D. Surface hardness was measured before and after 15 days of chemical pH cycling. Surface microhardness was measured (Fm-7, Future-tech Corp, Japan) before and after treatment with test saliva compositions. Oneway ANOVA, with post hoc Tukey test, was used to evaluate statistical differences with a significance threshold of P<0.05 . Results: The intragroup changes in microhardness (△VHN) for treatment with each saliva composition were (in ascending order of △VHN): -0.39±16.08 (deionized water control), 7.32±11.52 (artificial saliva B), 39.18±11.94 (artificial saliva C), 3.83±13.81 (artificial saliva D), 62.44±29.23 (artificial saliva A) and 102.90±25.89 (human whole saliva). Enamel treated with human saliva, or with artificial saliva compositions A, C, or D, demonstrated comparatively greater microhardness than enamel treated with deionized water or artificial saliva B. There was no difference in surface hardness between enamel treated with artificial saliva B and enamel treated with deionized water. Conclusions: Our study suggests that human saliva and artificial saliva compositions A, C, and D are effective remineralization solutions for use in pH cycling.
정상법랑질에서 1,500 ppm 불소함유 치약의 치아부식증 예방 효과
정성숙 ( Seong-soog Jeong ),정기호 ( Ki-ho Chung ) 대한예방치과·구강보건학회 2017 大韓口腔保健學會誌 Vol.41 No.3
Objectives: The purpose of this study was to evaluate the effect of a dentifrice containing 1,500 ppm F (NaF) and 2% bamboo salt on dental erosion caused by ingestion of acidic beverages. Methods: Specimens of extracted bovine teeth enamel were embedded in a resin and polished. Experimental specimens were subjected to one of the six treatments (n=10 per treatment group): the experimental group consisted of 1,500 ppm F (NaF)+2% bamboo salt; 1,500 ppm F (NaF); 1,000 ppm F (NaF)+2% bamboo salt; 1,000 ppm F (NaF); free fluoride+2% bamboo salt; and free fluoride. The specimens were exposed to the experimental dentifrice, an acidic beverage, and artificial saliva. The treated specimens were analyzed using a Vickers surface hardness test and scanning electron microscopy (SEM). Surface hardness and SEM were compared before and after the chemical pH cycling sequences for 12 days. Results: Group 1 (1,500 ppm F+2% bamboo salt) showed the highest surface hardness, followed by group 2 (1,500 ppm F), group 3 (1,000 ppm F+2% bamboo salt), group 4 (1,000 ppm F), group 5 (free fluoride+2% bamboo salt), and group 6 (free fluoride), in that order. Upon observing the surface by SEM, when bamboo salt was used and when the NaF concentration was higher, the enamel was denser and the surface was more highly remineralized. Conclusions: The use of a higher concentration of NaF and bamboo salt resulted in a higher preventive effect on tooth erosive potential. The addition of bamboo salt to dentifrice containing a high concentration of NaF can contribute to preventing dental erosion.
공초점레이저주사현미경을 이용한 일부 시판음료에 의한 정상법 랑질의 치아부식도 평가
윤혜정 ( Hye Jeong Youn ),홍석진 ( Suk Jin Hong ),정성숙 ( Seong Soog Jeong ),정은주 ( Eun Ju Jung ),하명옥 ( Myung Ok Ha ),박영남 ( Young Nam Park ),최충호 ( Choong Ho Choi ) 대한예방치과·구강보건학회 2011 大韓口腔保健學會誌 Vol.35 No.3
Objectives. The purpose of this study was to evaluate the effect of dental erosion by some commercial beverages on sound enamel of bovine teeth using confocal laser scanning microscopy (CLSM). Methods. Three experimental groups (mixed beverage, carbonated flavored, and fruit juice) and one control group (natural mineral water) were established for this study. Each group consisted of 11 specimens obtained from bovine teeth. The concentration, pH level, fluoride, Ca and P of beverages were measured. Specimens were immersed in artificial saliva, except beverage treatment for day 8, and surface microhardness and lesion depth were measured. Results. The pH level of the four beverages was in the range of 2.39∼7.60. The concentration levels of fluoride, Ca and P were in the range of 0.03∼0.16 ppm, 1.67∼9.07 mg per 100 gm, and 0∼3.73 mg per 100 gm, respectively. The differences in surface microhardness (VHN) before and after the 8 day treatment were significant among the four groups for sound enamel. Lesion depths after the 8 day treatment on sound enamel by CLSM decreased significantly in of the following order: mixed beverage, carbonated flavored, fruit juice and natural mineral water (p<0.01). Lesion depths by CLSM correlated with surface microhardness using the surface hardness test on sound enamel (r=?0.920). Conclusions. In this study, beverages with rich Ca and low pH showed lower VHN and lesion depth. Thus, we propose that low pH beverages with rich Ca may reduce the extent of dental erosion on sound enamel.
일부 시판 유산균 음료의 칼슘 함유량이 치아 부식에 미치는 영향
김민아 ( Min A Kim ),정성숙 ( Seong Soog Jeong ),윤혜정 ( Hye Jeong Youn ),박영남 ( Young Nam Park ),최충호 ( Choong Ho Choi ),홍석진 ( Suk Jin Hong ) 대한예방치과·구강보건학회 2011 大韓口腔保健學會誌 Vol.35 No.3
Objectives. The aim of the present study was to evaluate the effect of calcium in yogurt on the progression of erosive demineralization in bovine enamel in vitro. Methods. In 3 commercial yogurts with different calcium concentrations, pH and the concentration of calcium were measured. Bovine enamel specimens (n=48) were fabricated and were divided into four groups, one distilled water group as a control and three yogurt groups. The specimens were then immersed into 30 ml of the yogurt for 1, 3, 5, 10, 15 and 30 minutes and enamel surface erosion was artificially created. The enamel surface microhardness and scanning election microscopic content were examined. Results. The 3 yogurts used in this experiment have an acidity of less than pH 4.0. The enamel surface microhardness after immersion into all of the yogurts used in this experiment was continuously reduced (p<0.05). The enamel surface microhardness of the yogurts containing no calcium and 30 mg calcium/80 ml began to be significantly reduced after 3 minutes immersion, while that of the yogurt containing 57 mg calcium/80 ml began to be significantly reduced after 5 minutes immersion (p<0.05). Depending on the calcium concentration, the three experimental groups showed significant differences among the groups (p<0.05). A higher calcium content rendered less difference between early surface microhardness and enamel surface microhardness after 30 minutes immersion into the yogurts (p<0.05). Conclusions. Calcium content in commercial yogurt can contribute to inhibiting enamel erosion.
발효음료섭취시 재광화물질 적용에 따른 초기우식치아의 치아부식증 예방효과
김지은 ( Ji-eun Kim ),정성숙 ( Seong-soog Jeong ),정기호 ( Ki-ho Chung ),최충호 ( Choong-ho Choi ) 대한예방치과·구강보건학회 2020 大韓口腔保健學會誌 Vol.44 No.4
Objectives: The purpose of this study was to investigate the possibility of preventing dental erosion caused by fermented milk in early carious teeth by applying 0.2% sodium fluoride to the tooth surface and adding 0.5% calcium to the drink. Methods: We selected the experimental drink Yakult, which is the best-selling domestic fermented milk drink. A total of five groups were selected as experimental groups (mineral water, fermented milk, 0.2% NaF+fermented milk, 0.2% NaF+(fermented milk+0.5% Ca), and 0.2% NaF+Distilled water groups). After forming the artificial early caries, the pH cycling was administered for five days to derive surface microhardness and scanning electron microscope (SEM) image results. Results: When comparing the surface microhardness before and after treatment in each group, significant differences were found among the four groups (P< 0.05), except in the fermented milk group (P >0.05). A comparison of the difference in surface microhardness before and after pH cycling among the groups revealed a significant difference (P< 0.05). There was no significant difference between the 0.2% NaF+(fermented milk+0.5% Ca) group, 0.2% NaF+distilled water group, and the mineral water group (P >0.05). The 0.2% NaF+fermented milk and fermented milk groups showed significant differences from the other groups (P< 0.05). In the SEM image, 0.2% NaF+(fermented milk+0.5% Ca), 0.2% NaF+distilled water, and mineral water groups (P >0.05) showed smoother surfaces than the 0.2% NaF+fermented milk and fermented milk groups. Conclusions: Based on these results, it was confirmed that if 0.5% calcium was included in the fermented milk along with the fluoride mouth rinsing program in schools using 0.2% fluoride every week when drinking fermented milk, it is possible to effectively prevent dental erosion even in early carious teeth.
고석주 ( Seok Ju Ko ),정성숙 ( Seong Soog Jeong ),최충호 ( Choong Ho Choi ),김경희 ( Kyung Hee Kim ) 한국치위생학회(구 한국치위생교육학회) 2013 한국치위생학회지 Vol.13 No.4
Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea. Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79 condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1 milliliters increments, until the pH reached about 5.5 and 7.0. Results : The average pH of tested fermented milks was 4.08±0.27. The average pH values of fermented milks were 3.64±0.22 in liquid type, 4.14±0.12 in condense-stirred type, and 4.22±0.17 condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was 2.40±0.54. The average buffering capacity (pH 5.5) of liquid type fermented milk was 2.37±0.33, condense-stirred type fermented milk was 2.77±0.46 and condense-drink type fermented milk was 2.01±0.42. The average buffering capacity (pH 7.0) of tested fermented milks was 4.00±0.87. The average buffering capacity (pH 7.0) of liquid type fermented milk was 3.11±0.36, condense-stirred type fermented milk was 4.78±0.55 and condense-drink type fermented milk was 3.58±0.59. Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.
법랑질 초기우식병소에서 1,500 ppm 불소함유치약의 재광화효과
김애옥 ( Ae-ok Kim ),정성숙 ( Seong-soog Jeong ),김다은 ( Da-eun Kim ),하원호 ( Won- Ho Ha ),문교태 ( Kyo-tae Moon ),최충호 ( Choong-ho Choi ),홍석진 ( Suk-jin Hong ) 대한구강보건학회 2016 大韓口腔保健學會誌 Vol.40 No.4
Objectives: We compared the effects of a 1,500 ppm fluoride-containing toothpaste and a 1,000 ppm fluoride-containing toothpaste, which were revised up to the recent revision, and evaluated their effects on the tooth surface after adding bamboo salt to the preparations. Methods: Experimental early artificial caries specimens were subjected to one of four treatments (n=12 per treatment group): 1,500 ppm NaF, 2% bamboo salt+1,000 ppm NaF, 1,000 ppm NaF, and control treatment. The specimens were exposed to the experimental toothpaste, artificial saliva, and demineralized solution. The treated specimens were analyzed using Vickers surface hardness testing, scanning electron microscopy, and atomic force microscopy. Results: The toothpaste with a high fluoride concentration (1,500 ppm NaF) showed more remineralization than did the toothpaste with a low fluoride concentration (1,000 ppm NaF). The 2% bamboo salt+1,000 ppm NaF group showed remineralization similar to the 1,500 ppm NaF group and higher surface microhardness than the 1,000 ppm NaF group. Conclusions: Toothpastes containing 1,500 ppm NaF have a higher preventive effect against dental caries than do toothpastes containing 1,000 ppm NaF. The addition of bamboo salt to fluoride-containing dentifrices improves their effectiveness in preventing dental caries.