Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Abstract

The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 µl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 µgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 µm to 0.18 µm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

“…22 Although the manufacturer does not mention the presence of acidulants (e.g., citric acid) or any other acids, fermented milk (Yakult ® ) has a pH of 3.67 and may cause superficial mineral loss in bovine surface enamel after 20 min of exposure, interspersed with exposure to artificial saliva. 14 In this study, fermented milk did not exacerbate the mineral loss caused by endogenous simulation challenge at 28 days and by a total exposure of 56 minutes. One possible explanation for this difference would be the greater erosive challenge in Lodi et al, 14 where dental enamel erosion was assessed using surface microhardness and surface profilometry.…”

“…However, the erosive potential of an acidic drink is not influenced only by the type of acid, but also by its buffering property, chelating property, and frequency and duration of intake. 10 The erosive effect of orange juice was observed in previous studies 8,9,11,14,16 by different protocols in relation to volume of liquid, length of exposure, duration of the erosive challenge, and salivary exposure. No study has evaluated the effect of orange juice or other foods and drinks after simulation of an endogenous erosive challenge in primary teeth, as was conducted in this study.…”

Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

“…Both products used in this study were milk-based and contained fluoride, calcium, and phosphate. 10 Although these ions should confer a protective effect Table 3. Mean and standard deviation (SD) of microorganisms in saliva (log CFU/mL) at baseline and after 14 days (in situ study).…”

“…Recently, we evaluated the properties of some fermented milk brands 10 and their effects on the inorganic composition of biofilms. 11 Although all the products were milk-based beverages and contained fluoride, calcium, and phosphate, they promoted caries in bovine enamel blocks.…”

“…11 Although all the products were milk-based beverages and contained fluoride, calcium, and phosphate, they promoted caries in bovine enamel blocks. 10,11 In this context, the aim of the present study was to evaluate in situ and in vivo the effects of 2 brands of probiotic fermented milk on biofilm, oral microbiota, and enamel, and to evaluate the effect of short-term ingestion of these beverages on oral microbiota.…”