Anti-Erosive Effect of Solutions Containing Sodium Fluoride, Stannous Chloride, and Selected Film-Forming Polymers.

The aim of this study was to evaluate the anti-erosive effect of solutions containing sodium fluoride (F: 225 ppm F-), stannous chloride (Sn: 800 ppm Sn2+), and some film-forming polymers (Gantrez: Poly [methylvinylether-alt-maleic anhydride]; PGA: propylene glycol alginate; Plasdone: poly[vinylpyrrolidone]; and CMC: carboxymethylcellulose). Solutions were tested in an erosion-remineralization cycling model, using enamel and dentin specimens (n = 10, for each substrate). Distilled water was the negative control. Cycling consisted of 120 min immersion in human saliva, 5 min in 0.3% citric acid solution, and 120 min of exposure to human saliva, 4×/day, for 5 days. Treatment with solutions (pH = 4.5) was carried out 2×/day, for 2 min. Surface loss (SL) was evaluated with optical profilometry. Zeta potential of hydroxyapatite crystals was determined after treatment with the solutions. Data were statistically analyzed (α = 0.05). For enamel, all polymers showed significantly lower SL (in µm) than the control (11.09 ± 0.94), except PGA (10.15 ± 1.25). PGA significantly improved the protective effect of F (4.24 ± 0.97 vs. 5.64 ± 1.60, respectively). None of the polymers increased the protection of F+Sn (5.13 ± 0.78). For dentin, only Gantrez (11.40 ± 0.97) significantly reduced SL when compared with the negative control (12.76 ± 0.75). No polymer was able to enhance the effect of F (6.28 ± 1.90) or F+Sn (7.21 ± 1.13). All fluoridated solutions demonstrated significantly lower SL values than the control for both substrates. Treatment of hydroxyapatite nanoparticles with all solutions resulted in more negative zeta potentials than those of the control, except Plasdone, PGA, and F+Sn+PGA, the latter two presenting the opposite effect. In conclusion, Gantrez, Plasdone, and CMC exhibited an anti-erosive effect on enamel. PGA increased the protection of F. For dentin, only Gantrez reduced erosion.

An in vitro study on the influence of viscosity and frequency of application of fluoride/tin solutions on the progression of erosion of bovine enamel.

OBJECTIVE: To evaluate the influence of the viscosity and frequency of application of solutions containing fluoride (F) and stannous chloride (SnCl2) on enamel erosion prevention. DESIGN: Bovine enamel specimens were randomly distributed into 12 groups (n = 10), according to the following study factors: solution (C: deionized water; F: 500 ppm F-; F + Sn: 500 ppm F- + 800 ppm Sn2+); viscosity (low and high); and frequency of application (once and twice a day). Specimens were submitted to an erosive cycling model, consisting of 5 min immersion in 0.3% citric acid, followed by 60 min exposure to a mineral solution. This procedure was repeated 4×/day, for 5 days. Treatment with the experimental solutions was performed for 2 min, 1×/day or 2×/day. Enamel surface loss (SL) was determined by optical profilometry. Data were analyzed by 3-way ANOVA and Tukey tests (α = 0.05). RESULTS: There were significant differences between the levels of the factor solution (p < .001), viscosity (p < .001) and in the interaction between solution and viscosity (p = .01). Regarding solution, the mean SL ±â€¯standard deviation for the groups was F + Sn (4.90 ±â€¯1.12) < F (7.89 ±â€¯1.19) < C (14.20 ±â€¯1.69). High viscosity solutions demonstrated less SL than low viscosity; however, only when applied once a day (p < .001). Applying the solutions twice a day yielded lower SL than once a day, but only for the low viscosity solutions (p = .003). CONCLUSIONS: Under the conditions of this short-term in vitro experiment, it could be concluded that increasing the viscosity of the oral rinse solutions reduced enamel loss by erosion; however, this effect was small and only observed when the solutions were applied once a day.

Influence of Toothbrushing on the Antierosive Effect of Film-Forming Agents.

This study evaluated the influence of toothbrushing on the antierosive effect of solutions containing sodium fluoride (225 ppm/F), stannous chloride (800 ppm/Sn), sodium linear polyphosphate (2%/LPP), and their combinations, and deionized water as negative control (C). Solutions were tested in a 5-day erosion-remineralization-abrasion cycling model, using enamel and dentin specimens (n = 8). Erosion was performed 6 times/day for 5 min, exposure to the test solutions 3 times/day for 2min, and toothbrushing (or not) with toothpaste slurry 2 times/day for 2 min (45 strokes). Surface loss (SL) was determined by noncontact profilometry. Data were analyzed using three-way ANOVA (α = 0.05). Brushing caused more SL than no brushing for enamel (mean ± SD, in micrometers: 52.7 ± 6.6 and 33.0 ± 4.5, respectively), but not for dentin (28.2 ± 1.9 and 26.6 ± 1.8, respectively). For enamel without brushing, F+LPP+Sn showed the lowest SL (23.8 ± 3.4), followed by F+Sn (30.6 ± 4.9) and F+LPP (31.7 ± 1.7), which did not differ from each other. No differences were found between the other groups and C (37.8 ± 2.1). When brushing, F+LPP+Sn exhibited the lowest SL (36.7 ± 2.4), not differing from F+LPP (39.1 ± 1.8). F, F+Sn and LPP+Sn were similar (46.7 ± 2.9, 42.1 ± 2.8 and 45.3 ± 4.6, respectively) and better than C (52.7 ± 4.3). Sn (55.0 ± 2.4) and LPP (51.0 ± 4.3) did not differ from C. For dentin, neither groups differed from C, regardless of brushing. In conclusion, toothbrushing did not affect the antierosive effect of F+Sn, F+LPP and F+LPP+Sn on enamel, although overall it led to more erosion than nonbrushing. F and LPP+Sn showed a protective effect only under brushing conditions, whereas Sn and LPP did not exhibit any protection. For dentin, neither toothbrushing nor the test solutions influenced the development of erosion.

Supplementation of an orange juice with dietary proteins to prevent enamel and dentin erosion.

Protein supplementation may be an alternative to reduce the erosive potential of acidic drinks. The aim of this in vitro study was to evaluate the erosive potential of an orange juice modified by dietary proteins. A commercially available orange juice was added 0.2 g/L casein, 2.0 g/L ovalbumin and their combination. The juice with no additives and a commercially available calcium-modified juice were used as negative and positive controls, respectively. Human enamel and dentin specimens (n=11) were tested in an erosion-remineralization cycling model. Enamel was analyzed by surface microhardness and profilometry, whilst dentin by profilometry only. Statistical analyses were performed using one-way ANOVA followed by Tukey's test (p<0.05). Calcium-modified juice showed the lowest erosive potential for both analyses (p<0.05). For enamel, the protein-added groups did not differ from each other (p>0.05) and showed significantly lower enamel loss compared to negative control (p<0.05). Regarding surface microhardness, casein showed the highest values compared to negative control (p<0.05). For dentin, none of the protein-added groups showed lower values of surface loss compared to negative control (p>0.05). In conclusion, for enamel the protein-modified orange juices presented reduced erosion of enamel, with casein showing a trend for better protection. For dentin, no reduction in the erosive potential was observed for the tested protein-modified orange juices.

Supplementation of an Orange Juice with Dietary Proteins to Prevent Enamel and Dentin Erosion

Protein supplementation may be an alternative to reduce the erosive potential of acidic drinks. The aim of this in vitro study was to evaluate the erosive potential of an orange juice modified by dietary proteins. A commercially available orange juice was added 0.2 g/L casein, 2.0 g/L ovalbumin and their combination. The juice with no additives and a commercially available calcium-modified juice were used as negative and positive controls, respectively. Human enamel and dentin specimens (n=11) were tested in an erosion-remineralization cycling model. Enamel was analyzed by surface microhardness and profilometry, whilst dentin by profilometry only. Statistical analyses were performed using one-way ANOVA followed by Tukey's test (p<0.05). Calcium-modified juice showed the lowest erosive potential for both analyses (p<0.05). For enamel, the protein-added groups did not differ from each other (p>0.05) and showed significantly lower enamel loss compared to negative control (p<0.05). Regarding surface microhardness, casein showed the highest values compared to negative control (p<0.05). For dentin, none of the protein-added groups showed lower values of surface loss compared to negative control (p>0.05). In conclusion, for enamel the protein-modified orange juices presented reduced erosion of enamel, with casein showing a trend for better protection. For dentin, no reduction in the erosive potential was observed for the tested protein-modified orange juices.

A suplementação de proteína pode ser uma alternativa na redução do potencial erosivo de bebidas ácidas. O objetivo deste estudo in vitro foi avaliar o potencial erosivo do suco de laranja modificado por proteínas da dieta. A um suco de laranja disponível comercialmente foi adicionado 0,2 g/L de caseína, 2,0 g/L de ovalbumina e suas combinações. O suco sem aditivos, e um suco suplementado com cálcio foram utilizados como controles negativos e positivos, respectivamente. Espécimes de esmalte humano e de dentina radicular (n=11) foram testados em um modelo de ciclagem de erosão-remineralização. O esmalte foi analisado por microdureza de superfície e perfilometria, enquanto que a dentina, apenas por perfilometria. As análises estatísticas foram realizadas utilizando ANOVA um fator seguido pelo Teste de Tukey (p<0.05). O suco suplementado com cálcio mostrou o menor potencial erosivo para ambas as análises (p<0,05). Em relação ao esmalte, os grupos com adição de proteína não diferiram entre si (p>0,05) e mostraram significativamente uma menor perda de esmalte em relação ao grupo controle negativo (p<0,05). Para a microdureza, a caseína apresentou os maiores valores em relação ao controle negativo (p<0,05). Para a dentina, nenhum dos grupos com adição de proteína apresentou valores de perda de superfície menores quando comparados ao grupo controle negativo (p>0,05). Conclui-se que, para o esmalte os sucos de laranja modificados por proteínas apresentaram uma redução da erosão, com a caseína mostrando uma tendência para melhor proteção. Para a dentina, nenhuma redução da erosão foi observada para os sucos de laranja modificados por proteínas testados neste estudo.

Anti-erosive properties of solutions containing fluoride and different film-forming agents.

OBJECTIVES: To evaluate the anti-erosive potential of solutions containing sodium fluoride (NaF, 225 ppm F) and different film-forming agents. METHODS: In Phase 1, hydroxyapatite crystals were pre-treated with solutions containing NaF (F), linear sodium polyphosphate (LPP), sodium pyrophosphate tetrabasic (PP), sodium tripolyphosphate (STP), sodium caseinate (SC), bovine serum albumin (BSA), stannous chloride (Sn) and some combinations thereof. Deionized water was the control (C). The pH-stat method was used to evaluate hydroxyapatite dissolution. In Phase 2, the most effective solutions were tested in two independent experiments. Both consisted of an erosion-remineralization cycling model using enamel and dentine specimens with three solution treatments per day. In Phase 2a, the challenge was performed with 0.3% citric acid (pH=3.8). In Phase 2b, 1% citric acid (pH=2.4) was used. Hard tissue surface loss was determined profilometrically. Data were analyzed with two-way ANOVA and Tukey tests. RESULTS: In Phase 1, F, LPP, Sn and some of their combinations caused the greatest reduction in hydroxyapatite dissolution. In Phase 2a, C showed the highest enamel loss, followed by LPP. There were no differences between all other groups. In Phase 2b: (F+LPP+Sn) < (F+LPP) = (F+Sn) < (F) = (LPP+Sn) < (LPP) < (Sn) < C. For dentine, in both experiments, only the fluoride-containing groups showed lower surface loss than C, except for LPP+Sn in 2a. CONCLUSIONS: F, Sn, LPP reduced enamel erosion, this effect was enhanced by their combination under highly erosive conditions. For dentine, the F-containing groups showed similar protective effect. CLINICAL SIGNIFICANCE: The addition of LPP and/or Sn can improve the fluoride solution protection against erosion of enamel but not of dentine.

Development of an orange juice surrogate for the study of dental erosion.

The aim of this study was to create a synthetic juice (SJ) to be used as a surrogate for natural orange juices in erosion studies, verifying its erosive potential. The SJ was formulated based on the chemical composition of orange juices from different locations. Forty enamel and 40 root dentin specimens were randomly assigned into 4 experimental groups (n = 10): SJ; 1% Citric Acid (CA); Minute Maid Original® (MM) and Florida Natural Original® (FN). The specimens were immersed in their respective solutions for 5 min, 6x/day for 5 days, in an erosion-remineralization cycling model. Enamel specimens were analyzed by surface Knoop microhardness and optical profilometry and dentin specimens only by optical profilometry. Outcomes were analyzed statistically by ANOVA followed by Tukey's test considering a significance level of 5%. For enamel, the surface loss and microhardness changes found for MM and SJ groups were similar (p>0.05) and significantly lower (p<0.01) than those found in the CA group. For dentin, CA promoted significantly greater (p<0.01) surface loss compared with all the other groups. No significant difference (p>0.05) was observed in dentin surface loss between MM and SJ. In conclusion, CA was the most erosive solution, and SJ had a similar erosive potential to that of MM natural orange juice.

In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine.

OBJECTIVES: To evaluate the erosive potential of orange juice modified by food additives in enamel and dentine. METHODS: Calcium lactate pentahydrate (CLP), xanthan gum (XG), sodium linear polyphosphate (LPP), sodium pyrophosphate tetrabasic (PP), sodium tripolyphosphate (STP) and some of their combinations were added to an orange juice. Pure orange juice and a calcium-modified juice were used as negative (C-) and positive (C+) controls, respectively. In phase 1, 15 modified orange juices were tested for erosive potential using pH-stat analysis. In phase 2, the additives alone and the combination with good results in phase 1 and in previous studies (CLP+LPP) were tested in an erosion-remineralization cycling model. In phase 3, the erosion and remineralization episodes were studied independently. Enamel was analysed by surface microhardness (SMH) and profilometry, whilst dentine by profilometry. RESULTS: In phase 1, reduction of the erosive potential was observed for all additives and their combinations, except XG alone. In phase 2, no detectable enamel loss was observed when CLP, LPP and CLP+LPP were added to the juice. XG, STP and PP had enamel loss similar to C- (p>0.05). Amongst additives, the combination CLP+LPP showed the highest SMH values followed by CLP (p<0.05). All the other groups presented SMH values similar to C- (p>0.05). For dentine, only CLP+LPP lead to surface loss values lower than C- (p<0.05). In phase 3, CLP, LPP and CLP+LPP seemed to protect against erosion; whilst none of the tested compounds seemed to interfere with the remineralization process. CONCLUSIONS: CLP and LPP reduced erosion on enamel and this effect was enhanced by their combination. For dentine, only the combination CLP+LPP reduced erosion.

Development of an orange juice surrogate for the study of dental erosion

The aim of this study was to create a synthetic juice (SJ) to be used as a surrogate for natural orange juices in erosion studies, verifying its erosive potential. The SJ was formulated based on the chemical composition of orange juices from different locations. Forty enamel and 40 root dentin specimens were randomly assigned into 4 experimental groups (n=10): SJ; 1% Citric Acid (CA); Minute Maid Original® (MM) and Florida Natural Original® (FN). The specimens were immersed in their respective solutions for 5 min, 6x/day for 5 days, in an erosion-remineralization cycling model. Enamel specimens were analyzed by surface Knoop microhardness and optical profilometry and dentin specimens only by optical profilometry. Outcomes were analyzed statistically by ANOVA followed by Tukey’s test considering a significance level of 5%. For enamel, the surface loss and microhardness changes found for MM and SJ groups were similar (p>0.05) and significantly lower (p<0.01) than those found in the CA group. For dentin, CA promoted significantly greater (p<0.01) surface loss compared with all the other groups. No significant difference (p>0.05) was observed in dentin surface loss between MM and SJ. In conclusion, CA was the most erosive solution, and SJ had a similar erosive potential to that of MM natural orange juice.

O objetivo deste estudo foi criar um suco sintético (SJ) para ser usado como substituto do suco de laranja natural em estudos de erosão dental, verificando o seu potencial erosivo. O SJ foi formulado com base na composição química de sucos de laranja de diferentes locais. Quarenta espécimes de esmalte e 40 de dentina radicular foram aleatoriamente alocados em 4 grupos experimentais (n=10): SJ; 1% Citric acid (CA); Minute Maid Original® (MM) e Florida Natural Original® (FN). Os espécimes foram imersos nas suas respectivas soluções por 5 min, 6x/dia por 5 dias, em um modelo de ciclagem de erosão-remineralização. Os espécimes de esmalte foram analisados por microdureza de superfície Knoop e perfilometria ótica, enquanto que os espécimes de dentina foram analisados somente por perfilometria. Os resultados foram analisados estatisticamente com o teste de ANOVA, seguido pelo teste de Tukey, considerando um nível de significância de 5%. Para o esmalte, a perda superficial e as alterações de microdureza encontradas para os grupos MM e SJ foram similares (p>0,05) e significantemente menores (p<0,01) do que as encontradas para o grupo CA. Para dentina, CA promoveu significantemente (p<0,01) a maior perda de superfície quando comparada aos outros grupos. Não foram encontradas diferenças significantes (p>0,05) entre a perda de superfície de dentina dos grupos MM e SJ. Concluiu-se que CA foi a solução mais erosiva e SJ apresentou um potencial erosivo semelhante ao do suco de laranja natural MM.