Laboratory evaluation of the erosive potential of fluoride-free mouthwashes using a dental erosion simulation model.

Ready-to-drink (RTD) alcoholic beverages often contain organic acids that lower pH and promote enamel demineralization, yet their erosive potential remains insufficiently explored. This study aimed to evaluate the erosive potential of RTDs through chemical characterization and analysis of enamel surface alterations. Sixty bovine enamel blocks were divided into six groups (n = 10): Ice Smirnoff, Skol Beats Senses, Schweppes Vodka Citrus, Jack Daniel's & Coca-Cola, Coca-Cola (positive control), and mineral water (negative control). The beverages were analyzed for pH, titratable acidity (TA), and buffering capacity (β). Enamel alterations were assessed using surface microhardness (SMH), while surface roughness (Sa) and enamel surface loss (SL) were measured by optical 3D profilometry. Specimens were immersed in each beverage for 120 min under controlled laboratory conditions with gentle agitation. Data were analyzed using ANOVA and Tukey's post hoc test (α = 0.05). All RTD beverages exhibited acidic pH (2.75-3.04). Ice Smirnoff and Skol Beats Senses showed the highest TA and β values. Except for the negative control, all beverages significantly reduced SMH, increased Sa, and presented significant enamel SL (p < 0.05). The severity of erosive changes was strongly associated with beverage composition, particularly citric acid content and β. RTD alcoholic beverages demonstrated significant erosive potential, promoting enamel surface softening, increased roughness, and SL.

The erosive potential of some alcopops using bovine enamel: An in vitro study

Effect of air-abrasion pre-treatment with bioactive glass 45S5 on enamel surface loss after erosion/abrasion challenge

Effect of silver diamine fluoride on the prevention of erosive tooth wear in vitro

Impact of surface micromorphology and demineralization severity on enamel loss measurements by cross-polarization optical coherence tomography

ЦЕЛ: Целта на на нашата пилот студија беше да се утврди преваленцата на забните ерозии, како и влијанието пијалоците врз степенот на оштетувањето на перманентните заби. МАТЕРИЈАЛ И МЕТОДИ: Како матерјал вклучивме 105 испитаника со позитивни знаци за постоење дентални ерозии, на возраст од 10 до 60 и над 60 години, кај кои ги нотиравме степенот на ерозиите и навики за консумирање пијалоци. РЕЗУЛТАТИ: Степенот на ерозијата на првите трајни инцизиви кај испитаниците на возраст од 10-29 год. беа со површински губиток на емајлот и со возраста на пациентите поприсутна беше ерозијата каде освен губиток на емајлот имаше и присуство на експониран дентин. Испитувањата на ПТМ, според длабочината и возраста на испитаниците, укажа на постоење различни клинички слики, но со емајл во нормални граници немаше ниту еден испитаник. Резултатите говорат дека најголемиот дел од испитаниците газирани пијалоци консумирале 3-5 пати на ден Постоеше позитивна корелација помеѓу консумирањето на газирани пијалоци и овошни сокови и помеѓу вкупниот примерок на испитаници со дентални ерозии и сите возрасни групи на испитаници (р &lt; 0.05) и помеѓу половите (р &lt; 0.00). ЗАКЛУЧОК: Потребно да се направи студија со истражување на највлијателните етиолошки фактори кои би потпомогнале во подготвување превентивни стратегии.

AIM: The aim of our pilot study was to determine the prevalence of dental erosion, the impact of beverages on the level of damage to the permanent teeth.MATERIAL AND METODS: For the purpose of the study we have included 105 respondents with positive indications of dental erosion aged 10 to 60 and &lt; 60 years, and on specially prepared forms we have noted the extent of erosion and beverage consumption habits.RESULTS: The results of the level of erosion on the respondents' first permanent incisors indicated that on age 10-29 they were with surface enamel loss, and with patient's age the erosion was more present, where besides the loss of enamel there was presence of exposed dentin. Studies of the dental erosion on first permanent molars, related to the depth, depending on the age of respondents, indicated different clinical pictures. There was no respondent with enamel within normal limits. Surface loss was most present among respondents aged 10-29, loss of enamel with exposed dentin had the majority of respondents from the elderly group that also had respondents with attacked enamel and dentin but also an exposed pulp. The results show that most of the respondents consumed soft drinks 3-5 times a day, while most of them where male, and the consumption of fruit juices several times a day unfortunately was as present among male as among female respondents. There was positive correlation between the consumption of soft drinks and fruit juices in the total sample of respondents with dental erosion and all groups of respondents (Ñ€ &lt; 0.05), and between male and female respondents (Ñ€ &lt; 0.00). CONCLUSON: In conclusion, it is necessary to prepare a study by exploring the most influential etiological factors that would help in structuring preventive strategies.

Erosive tooth wear (ETW) refers to the chemical dissolution of mineralized tissues by acids of non-bacterial origin. It occurs in the primary as well as the permanent dentition. In this study, our objectives were to investigate and compare the impact of chlorhexidine gluconate (CHX), essential oils (EO), and cetylpyridinium chloride (CPC) on ETW protection produced by conventional fluoride kinds of toothpaste. A clinically relevant in-vitro erosion/abrasion pH cycling model was employed to test the effect of the aforementioned mouthwashes on modulating the ability of NaF and SnF2 types of toothpaste. The mean dentin surface loss associated with NaF toothpaste was significantly lower than for the SnF2 toothpaste. On the other hand, enamel surface loss with SnF2 toothpaste was significantly lower than for the NaF toothpaste. Also, the surface loss of erosion was significantly higher when associated with abrasion than without brushing and for both enamel and dentin. There was no significant difference in the surface loss among all types of mouthwash. Commonly used types of mouthwash containing antimicrobial agents or additional fluoride do not impact fluoride toothpaste action on erosion/abrasion. Also, considering erosion only, the tested SnF2 dentifrice provided better protection against surface loss of enamel than the other.

BackgroundThe erosive impacts of various beverages on dental enamel have been identified as a potential erosive threat to dental hard tissues. This in vitro study aimed to address this by utilizing a systematic approach and advanced analytical methods to study enamel erosion due to selected beverages in a simulated oral environment.MethodsForty-nine extracted sound second premolar teeth were collected, disinfected, and prepared. These teeth were randomly allocated into seven groups, each exposed to a different beverage: distilled water, mineral water, instant coffee, black tea, Pepsi-Cola, orange juice, and synthetic vinegar. The modified Nordini Artificial Model (mNAM) was used to simulate the oral cavity. The enamel surfaces were scanned using a Scanning Electron Microscope (SEM) and analyzed using Energy-Dispersive X-ray Spectroscopy (EDS). Surface hardness was measured using the Knoop Hardness Scale. Statistical analysis was conducted using the Wilcoxon signed-rank test, with a significance level set at p < 0.05.ResultsDistilled water and mineral water exhibited no significant changes in enamel surface or hardness. Coffee caused an 8–9% loss of calcium and phosphate, indicating potential erosion. Black tea showed signs of remineralization rather than demineralization. Pepsi-Cola and orange juice caused substantial erosion, with Pepsi-Cola resulting in a nearly 24% loss of calcium. Vinegar had a marked erosive effect, with a 17% loss of both calcium and phosphate. SEM images corroborated these findings, showing pronounced enamel prisms and increased visibility of minor cracks in post-treatment teeth. EDS analysis revealed significant changes in the elemental composition of the enamel.ConclusionsThis study categorised beverages based on their pH and fluoride content, revealing that drinks like Pepsi-Cola and orange juice are acidic but low in fluoride, whereas black tea, mineral water, and vinegar are acidic yet contain fluoride. The study suggests that the decrease in pH of acidic beverages may contribute to dental erosion, with fluoride as a mitigating factor. Among the various metrics assessed for evaluating dental erosion, hardness emerged as the most reliable quantitative parameter.

Rinsing with antacid suspension reduces hydrochloric acid-induced erosion

Erosive potential of soft drinks on human enamel: an in vitro study.

Preventive dental erosion with silver diamine fluoride: An in vitro study

EFFECT OF LASER IRRADIATION ASSOCIATED WITH FLUORIDE IN DECREASING EROSIVE TOOTH WEAR: A SYSTEMATIC REVIEW WITH A NETWORK META-ANALYSIS

There are several causes of erosion – acidic foods and drinks have been implicated and reducing their erosive potential would seem an important area of research. Calcium-citrate-malate (CCM) appeared to have potentially useful properties as an anti-erosion additive. The study aims were to test the ability of an intra-oral enamel slab system to measure erosion and to compare the erosive potential of a citric acid-based orange juice drink either with or without added CCM and a positive and negative control. Eleven adults wore an upper removable appliance for four periods each of 6 days. Each appliance held two enamel slabs which were inserted into the test drinks for 15 min 4 times a day for 6 days. Loss of enamel was quantified by profiling casts of the enamel slabs taken before and after the test period. Loss of enamal was greatest during exposure to a diet phosphoric acid-based cola drink (p < 0.001) but was similar during exposure to the two citric acid-based orange drinks, with or without CCM, and distilled water. The loss of surface enamel measured from a scanning electron micrograph agreed well with the measurement obtained by profilometry. It can be concluded that (a) the intra-oral enamel slab system was able to discriminate between drinks in their erosive potential, and (b) it was not possible to determine if CCM had any potential for reduction in erosion in an acid beverage as the level of erosion observed for both the critic acid-based orange drinks was not statistically significantly different from that observed with distilled water.

Introduction: The use of natural products such as essential oils has been suggested due to their promising pharmacological effects and economic viability. This study aimed to determine hydrogenic potential (pH), titratable acidity (TA), and ion concentrations of five solutions containing essential oils (EO), when used as a EO-containing solutions, and evaluate ion concentrations, enamel surface loss, and morphology alterations in enamel. Materials and methods: The pH, TA, calcium (Ca), potassium (K), and sodium (Na) concentrations of five EO-containing solutions were measured. Bovine enamel specimens were submitted to two daily 30-s immersions in artificial saliva, citric acid, distilled water, BaCloTea (Basil, Clove e Tea Tree), GeLaTeaPep (Geranium, Lavender, Tea Tree and Peppermint), EucaLem (Eucalyptus and Lemon), Cinnamon, or Spearmint solutions for 14 days. Ca, K, Na, and phosphorus (P) were quantified through ions chromatography, enamel surface loss was determined by profilometry, and surface morphology was qualitatively analyzed through scanning electron microscopy. Data were submitted to one-way ANOVA and Tukey (p < 0.05). Results: The five EO-containing solutions presented significantly lower pH values than distilled water (p < 0.05). The GeLaTeaPep group presented a significantly higher TA value than BaCloTea (p < 0.05), which in turn showed a significantly higher TA value than the other solutions (p < 0.05). The distilled water presented significantly higher Ca, K, and Na concentrations than all EO-containing solutions (p < 0.05). The enamel exposed to EO-containing solutions showed lower Ca and P concentrations than artificial saliva (control) as well as significantly higher surface loss; however, the surface morphology was similar to the artificial saliva. Conclusion: EO-containing solutions have low pH, TA, and low concentrations of Ca, Na, and K. Moreover, enamel exposed to these solutions showed low Ca and P concentrations and slight surface loss without morphology alteration.