일부 비알코올 맥주의 우식활성능 비교

Abstract

The growing popularity of non-alcoholic beer in society demands an investigation of their potential impact on oral health. This study compared the dental caries activity of commercially available non-alcoholic beer with that of their alcoholic counterparts, focusing on factors that influence demineralization. We measured the pH and buffering capacity of both beer types since they directly affect tooth enamel erosion. Streptococcus mutans was cultured on agar media containing the experimental beverages to assess biofilm formation. The results indicated that the pH of all non-alcoholic beer were below the critical level (5.5) for enamel demineralization. Furthermore, their buffering capacities were significantly lower than those of their alcoholic counterparts. Biofilm formation by S. mutans was higher in non-alcoholic beer (P<0.001). These findings highlight the potential risk of dental cariesassociated with specific non-alcoholic beer, emphasizing the need for a broader assessment across various non-alcoholic beer types, considering the factors influencing dental caries and real oral conditions. Further research is warranted to comprehensively understand their impact on dental health.