일부 간식품의 이화학적 특성과 탈회와의 관련성 (The effect of physico-chemical properties of snacks on in situ tooth demineralization)

서지정보

· 발행기관 : 대한예방치과·구강보건학회
· 수록지 정보 : 대한구강보건학회지 / 35권 / 2호 / 121 ~ 128페이지
· 저자명 : 허연진, 하정은, 여보미, 진보형, 백대일, 배광학

초록

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.

영어초록

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.

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