일부 산성 과일향 사탕의 치아 부식 가능성 평가

Abstract

Objective: The aim of this study was to evaluate erosive potential of commercial fruit flavored candies in vitro and in vivo using candy stimulated human saliva. Methods: Three kinds of commercial fruit flavored sour candies (pomegranate, plum, lemon) evaluated in this study. According to measurement of pH in vitro, candy solutions were prepared by dissolving 4 grams of candy powder in 20 ml of distilled water or artificial saliva. For in vivo evaluation, Saliva was collected from 12 healthy non-medicated volunteers. The candies were given in a randomized order and test persons were blinded as to which candy subjects were having. Collections of whole saliva lasted 19 minutes and were divided into four periods: 5 minutes; non-stimulated saliva, 4 minutes; candy-stimulated saliva, and 10 minutes; post-stimulated saliva which was divided into two steps. For evaluating erosive potential of each candy, 5 mg of pure hydroxyapatite (HAp) powder was added to 5 ml of candy-stimulated saliva. Then the pH was monitored for 5 minute at 15 seconds intervals under constant stirring. Immediately after dissolution of HAp, a back titration with acid (1 M HCl) was performed to estimate how much HAp was dissolved. Results: The pH of candies dissolved in distilled water and artificial saliva of in vitro evaluation were < 5.5. In terms of in vivo trial, pH of the candy-stimulated saliva of all samples was lower than pH of original non-stimulated. Each candy-stimulated saliva was dissociated HAp powder. Among them plum candy-stimulated saliva showed the highest solubility. Conclusion: In this study, fruit flavored acidic candies induced an erosive environment in the oral cavity during intake and those have erosive potential. Especially plum candy showed higher erosive potential than other candies