유산균발효유 섭취 시 칼슘과 불소 사용에 따른 치아부식증 예방효과

김경희,신애리 한국콘텐츠학회 2022 한국콘텐츠학회논문지 Vol.22 No.9

The purpose of this study was to determine the incidence of dental erosion according to the type of lactic acid bacteria fermented oil and to identify a method for preventing dental erosion. For the lactic acid bacteria fermented milk, liquid fermented milk, condense-stirred type fermented milk, and condense-drink type fermented milk were used, and bovine tooth specimens used in the experiment were used. As a method to prevent dental erosion, the method of adding calcium to the lactic acid bacteria fermented milk, the method of applying high and low concentrations of fluoride to the teeth before exposure to the lactic acid bacteria fermented milk, and the method of applying these two methods together were measured to measure the preventive effect of dental erosion. As a result of immersing the specimen in the experimental beverage, the surface hardness of liquid fermented milk decreased the most. When comparing the difference in surface hardness before and after prophylaxis care, the Ca 2% group and the NaF 0.05%+Ca 0.5% group showed no significant difference from the negative control group, confirming that it is an effective method for preventing dental erosion. However, considering the change in taste and the stability of ingredients, a method of adding calcium at a low concentration rather than adding a high concentration of calcium is proposed. Therefore, it is recommended to use low-concentration calcium and low-concentration fluoride together to recognize the possibility of dental erosion when ingesting lactic acid bacteria and to prevent dental erosion caused by it. 본 연구는 유산균발효유의 타입에 따른 치아부식증의 발생정도를 확인하고, 치아부식증을 예방하는 방법을 확인하고자 하였다. 유산균발효유는 액상발효유, 스터드타입 농후발효유, 드링크타입 농후발효유를 사용했고, 실험에 사용된 치아시편은 우치를 사용했다. 치아부식증을 예방하는 방법으로 유산균발효유에 칼슘을 첨가하는 방법, 유산균발효유 노출 전 치아에 고농도와 저농도의 불소를 도포하는 방법과 이 두 가지 방법을 함께 적용하여 치아부식증의 예방효과를 측정했다. 시편을 실험음료를 침지한 결과 액상발효유의 표면경도가 가장 많이 감소했다. 예방처리 전과 후의 표면경도 차이를 비교했을 때 Ca 2%군과 NaF 0.05%+Ca 0.5%군은 음성대조군과 유의한 차이를 보이지 않아 치아부식증을 예방하는 효과적인 방법임을 확인했다. 하지만 맛의 변화 및 성분의 안정성 등을 고려할 때 고농도의 칼슘을 첨가하는 것 보다 저농도의 칼슘을 첨가하는 방법을 제안한다. 본 연구는 칼슘섭취와 불소도포를 단독으로 또는 동시에 적용함에 따른 차이를 확인하는 의미가 있는 연구이지만 타액 등 구강환경에 의한 작용이 배제되었기에 타액을 이용한 순환모델을 적용하는 후속연구가 필요할 것이다. 따라서 유산균발효 섭취 시 치아부식증의 가능성을 인식하고, 그로 인한 치아부식증을 예방하기 위해서는 저농도 칼슘과 저농도 불소를 함께 사용하는 것을 권장한다.

일부 산취급 근로자의 치아부식증 실태 및 발생에 영향을 미치는 요인

최충호,김백일,권호근 대한구강보건학회 2002 大韓口腔保健學會誌 Vol.26 No.4

The object of this study was to investigate the prevalence rate and risk factors of dental erosion for the purpose of providing basic data to an occupational dental health program. Recruited as study subjects were 866 workers in one galvanizing and four battery manufacture factories from March to September, 2000. A questionnaire was administered to workers for information about sociodemographic status, gastric symptoms, dietary habits, medication and symptoms of the body. Clinical oral examinations assessed presence or absence of dental erosion using a classification by Cate. The prevalence rate of dental erosion, the mean number of teeth eroded and eroded teeth(weighted) were calculated. These variables were compared among industry type, factories and location. Logistic regression and multiple regression were analysed for statistical analysis. The results were as follows ; 1. The prevalence rates of dental erosion were Grade 1(25.5%), Grade 2(2.9%), Grade 3(4.5%), Grade 4(1.4%), Grade 5(0.4%) and total(34.7%) in workers exposed to acid. The number of eroded teeth was 1.44?.59 and eroded teeth(weighted) was 2.28?.62. 2. The dental erosion was higher in anterior and upper teeth than in posterior and lower teeth in workers exposed to acid(p<0.05). The dental erosion was higher in upper teeth than in lower teeth in nonexposed workers(p<0.05). 3. In workers exposed to acid, there were significant differences in the prevalence. of dental erosion, eroded teeth and eroded teeth(weighted) among factories(p<0.01). 4. In workers exposed to acid, there were significant differences in the eroded teeth and eroded teeth (weighted) between the two industries (p<0.01). 5. The risk factors for the prevalence of dental erosion were acid(odds ratio: 3.48), service year(odds ratio:1.33) and frequency of tooth brushing by rolling method(odds ratio: 0.73). 6. The risk factors for the number of eroded teeth were acid(B: 0.99), age(B: 0.30) and brittle teeth(B: 1.29), and for the number of eroded teeth(weighted) were acid(B: 1.83), age(B: 0.67) and brittle teeth(B: 1.42). 7. When age and service year were changed as dummy variables, the risk factors for the prevalence of dental erosion were acid(odds ratio: 4.32), service years (5-l0years)(odds ratio: 1.33), age(40-49years)(odds ratio: 1,74), age( <30years) (odds ratio: 0.50) and frequency of tooth brushing(odds ratio: 0.75). 8. When age and service year were changed as dummy variables, the risk factors for eroded teeth were acid(B: 0.98), service years(5-10years)(B: 0.73), age(40-49years)(B: 0.82) and brittle teeth(B: 1.21) and for eroded teeth(weighted) were acid(B: 1.87), age(40-49years)(B: 1.43) and brittle teeth(B: 1.46).

적정 산도에 따른 일부 시판음료의 치아부식도 비교

김은정 ( Eun Jeong Kim ),이혜주 ( Hye Ju Lee ),이은정 ( Eun Jung Lee ),배광학 ( Kwang Hak Bae ),진보형 ( Bo Hyoung Jin ),백대일 ( Dai Il Paik ) 대한예방치과·구강보건학회 2012 大韓口腔保健學會誌 Vol.36 No.1

연구목적: 국내에서 시판되고 있는 음료별 적정 산도(titratable acidity)를 측정하여, 치아부식 발생 가능성을 검토하고, 구강과 유사한 환경을 재현한 장치로 법랑질 시편에 인공부식병소를 유발한 뒤, 치아표면의 무기질 소실 정도를 법랑질 표면경도와 형광량 변화로 검토하고자 한다. 연구방법: 시판되고 있는 음료 중 유효기간이 1년 이상 남은 과일주스, 이온·섬유 음료, 탄산음료, 어린이 음료로 나누어 총 7개의 음료를 선정하고, 대조군으로 증류수를 사용하여 동일한 온도 조건에서 탄산을 제거한 후 pH와 적정산도를 3회 반복 측정한 후 평균값을 기록하였다. 정상 법랑질의 표면 경도는 285.37~336.02 VHN 범위에 해당하는 시편을 선정하고 7개의 실험군과 1개의 대조군, 총 8군에 각 10개의 시편이되도록 임의 배정하였다. 일일 각 음료에 10분씩 4회, 8일의 순환과정을 통해 실험 전, 후의 표면경도와 형광량의 차이를 비교, 검토하였다. 연구결과: 총 7종 음료의 평균 pH는 3.01이었고, 적정산도는 델몬트 오렌지가 18.57 mL로 가장 높았고, 칠성 사이다가 1.47 mL로 가장 낮았다( P<0.01). 정상 법랑질 시편을 8일간 순환처리한 법랑질 표면 경도 값은 적정산도 값이 가장 높았던 델몬트 오렌지(218.61 ΔVHN)에서 가장 많이 부식되었고, 레몬에이드(157.66 ΔVHN), 데미소다(138.23 ΔVHN) 순으로 측정되었으며, 회귀분석 결과, 음료의 적정산도가 법랑질 표면경도 감소에 통계적으로 유의한 상관성이 있는 것으로 나타났다(P<0.05). 결론: 실험에 사용된 국내 시판음료는 치아부식을 유발시킬 가능성이 있으며, 음료의 적정산도가 치아 부식에 큰 영향을 미치는 것을 알 수 있었다. 그러므로 국민들에게 치아부식예방을 위한 지침을 제공할 때 적정산도를 기준으로 한 정확한 정보의 제공이 필요할 것으로 사료되었다.

유산균 발효유 섭취가 법랑질 표면에 미치는 영향

( Kyung-hee Kim ),( Choong-Ho Choi ) 한국치위생학회 2021 한국치위생학회지 Vol.21 No.5

연구목적: 본 연구는 액상발효유, 스터드 타입 및 드링크 타입 농후발효유가 정상법랑질 표면에 미치는 영향을 알아보고자 하였다. 연구방법: 3종의 유산균 발효유와 대조군인 제주삼다수에 우치시편을 8일 동안 매일 10분씩 4회 처리하고 그 외의 시간에는 인공타액에 침지하는 pH 순환처리를 시행한 후 표면미세경도 측정과 주사전자현미경을 이용하여 표면 형태를 관찰하였다. 연구결과: 3종의 유산균 발효유군 모두 대조군에 비해 표면경도차(ΔVHN)가 크게 나타났다. 이 중 액상발효유군은 표면경도차(ΔVHN)가 가장 크게 나타났으며, 주사전자현미경에 의한 법랑질 표면 형태 관찰에서도 가장 심한 표면 손상이 확인되었다. 결론: 유산균 발효유 종류에 따른 물리적 성상과 pH가 치아표면에 영향을 미치는 것으로 나타났다. 따라서 유산균 발효유의 치아부식증 발생 가능성을 고위험군에게 알림으로써 섭취 시 이를 고려하도록 하며, 치아부식증을 줄일 수 있는 예방적 연구가 계속적으로 필요하리라 생각된다. Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (ΔVHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ΔVHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ΔVHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers’ careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.

일부 시판 유산균 음료의 칼슘 함유량이 치아 부식에 미치는 영향

김민아 ( Min A Kim ),정성숙 ( Seong Soog Jeong ),윤혜정 ( Hye Jeong Youn ),박영남 ( Young Nam Park ),최충호 ( Choong Ho Choi ),홍석진 ( Suk Jin Hong ) 대한예방치과·구강보건학회 2011 大韓口腔保健學會誌 Vol.35 No.3

Objectives. The aim of the present study was to evaluate the effect of calcium in yogurt on the progression of erosive demineralization in bovine enamel in vitro. Methods. In 3 commercial yogurts with different calcium concentrations, pH and the concentration of calcium were measured. Bovine enamel specimens (n=48) were fabricated and were divided into four groups, one distilled water group as a control and three yogurt groups. The specimens were then immersed into 30 ml of the yogurt for 1, 3, 5, 10, 15 and 30 minutes and enamel surface erosion was artificially created. The enamel surface microhardness and scanning election microscopic content were examined. Results. The 3 yogurts used in this experiment have an acidity of less than pH 4.0. The enamel surface microhardness after immersion into all of the yogurts used in this experiment was continuously reduced (p<0.05). The enamel surface microhardness of the yogurts containing no calcium and 30 mg calcium/80 ml began to be significantly reduced after 3 minutes immersion, while that of the yogurt containing 57 mg calcium/80 ml began to be significantly reduced after 5 minutes immersion (p<0.05). Depending on the calcium concentration, the three experimental groups showed significant differences among the groups (p<0.05). A higher calcium content rendered less difference between early surface microhardness and enamel surface microhardness after 30 minutes immersion into the yogurts (p<0.05). Conclusions. Calcium content in commercial yogurt can contribute to inhibiting enamel erosion.

칼슘함유량에 따른 유산균 발효유의 치아부식증 예방에 대한 연구

김경희,김다은,김애옥,신애리,정성숙,최충호 한국치위생학회 2017 한국치위생학회지 Vol.17 No.6

Objectives: The present study aimed to evaluate the preventive effects of exposure to liquid fermented milk containing various concentrations of added calcium on dental erosion, and to investigate the optimal concentration of calcium effective in reducing dental erosion. Methods: The present study consisted of a total of 6 experimental groups: a mineral water group, a fermented milk with no added calcium (0%) group, and four fermented milk with various concentrations of added calcium (0.1%, 0.5%, 1%, and 2%) groups. Twelve specimens were immersed for 1, 3, 5 and 10 minutes in each experimental drink and the change in surface microhardness was measured. Additionally, the surface was observed using a scanning electron microscope. Results: The difference in surface microhardness before and after 10 minutes of immersion in the experimental drink was the highest in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group and the mineral water group, in that order. The groups with a calcium concentration of more than 0.5% showed statistically significant differences in surface microhardness compared to the Ca 0% group. In addition, when the surface morphology of enamel was observed under a scanning electron microscope, the results showed that the highest level of surface damage was observed in the Ca 0% group, followed by the Ca 0.1%, 0.5%, 1%, 2% group, in that order. Conclusions: The present study confirms that a higher calcium concentration in fermented milk is associated with a higher possibility of preventing dental erosion. The addition of 0.5% calcium, which is a relatively low concentration, did not completely prevent dental erosion, but significantly inhibited dental erosion compared to fermented milk without any added calcium. Therefore, it is suggested that consumers should be educated and provided with guidance to consider the calcium content when choosing fermented milk.

원저 : 예방치과학 분야 ; 산성음료와 칫솔질이 치아마모에 미치는 영향

전현선 ( Hyun Sun Jeon ),강시묵 ( Si Mook Knag ),권호근 ( Ho Keun Kwon ),김백일 ( Beak Il Kim ) 대한구강보건학회 2008 大韓口腔保健學會誌 Vol.32 No.2

불소배합 음용수와 불화우유 섭취에 의한 백서치아 탈회 억제효과 비교

송근배,송재상,김혜영,김정숙,김지영 경북대학교 병원 2002 경북대학교병원의학연구소논문집 Vol.6 No.1

The purpose of this study was to investigate the inhibitory effect of fluoride in the water and milk on tooth enamel dissolution by commercial beverages. 3 weekold 60 female sprague-Dawley strain were divided into four groups and given the following dosage of fluoride in the drinking water:0,1,5 and 50ppm for six and twelve weeks ad libitum. Upper incisors were prepared for specimen with low speed dental disc.The slabs of each incisors were embedded in unsaturated polyester,polished with #1,200 silicon carbide paper and aluminisilicate powder.Three kinds of beverage were selected for test medium and enamel slabs of rat incisors were dipped for 60 and 120 minutes in each beverage.Surface microhardness was examined before and after dissolution with beverage. All collected data were analyzed using the SAS package.Differences between groups were compared by the one-way ANOVA,Duncan's multiple range test and ANCOVA procedures. Corresponding p-values were considered significant at the values less than 0.05. The obtained results were as follows: 1. Surface microhardness was significantly increased both 6 and 12 weeks groups compared with control group. Surface microhardness of high fluoride groups were also proportionally increased with increasing concentration of fluoride both in the water and milk. 2. There were significant differences of inhibitory effect of surface microhardness after 60 and 120 minutes emersion periods,and both at 6 and 12 weeks group in the veverage B and C,but not appeared in the beverage A. 3. The inhibitory effect of enamel dissolution was higher in the 12 weeks group than 6 weeks group both at the water fluoridation and milk fluoridation. 4. The differences of micro hardness between before and after emersion in the beverages were larger in the milk fluoridation groups than water fluoridation groups.

불소배합 음용수와 불화우유 섭취에 의한 백서치아 탈회 억제효과 비교

송근배,송재상,김혜영,김정숙,김지영 대한구강보건학회 2002 大韓口腔保健學會誌 Vol.26 No.2

The purpose of this study was to investigate the inhibitory effect of fluoride in the water and milk on tooth enamel dissolution by commercial beverages. 3 week-old 60 female Sprague-Dawley strain were divided into four groups and given the following dosage of fluoride in the drinking water: 0, 1, 5 and 50 ppm for six and twelve weeks ad libitum. Upper incisors were prepared for specimen with low speed dental disc. The slabs of each incisors were embedded in unsaturated polyester, polished with #1,200 silicon carbide paper and aluminisilicate powder. Three kinds of beverage were selected for test medium and enamel slabs of rat incisors were dipped for 60 and 120 minutes in each beverage. Surface microhardness was examined before and after dissolution with beverage. All collected dr to were analyzed using the SAS package. Differences between groups were compared by the one-way ANOVA, Duncan' s multiple range test and ANCOVA procedures. Corresponding p-values were considered significant at the values less than 0.05. The obtained results were as follows: 1. Surface microhardness was significantly increased both 6 and 12 weeks groups compared with control group. Surface microhardness of high fluoride groups were also proportionally increased with increasing concentration of fluoride both in the water and milk. 2. There were significant differences of inhibitory effect of surface microhardness after 60 and 120 minutes emersion periods, and both at 6 and 12 weeks group in the beverage B and C, but not appeared in the beverage A. 3. The inhibitory effect of enamel dissolution was higher in the 12 weeks group than 6 weeks group both at the water fluoridation and milk fluoridation. 4. The differences of microhardness between before and after emersion in the beverages were larger in the milk fluoridation groups than water fluoridation groups.

유산균 발효유 종류에 따른 치아부식 위험도 평가

김경희,정기호,Kim, Kyung-Hee,Chung, Ki-Ho 한국치위생학회 2017 한국치위생학회지 Vol.17 No.4

Objectives: The aim of this study was to evaluate the potential of dental erosion by three different types of commercial fermented milk on the enamel surface of bovine teeth. Methods: Forty bovine teeth (four groups of 10) were immersed in fermented milk (experimental groups: liquid type, condense-stirred type and condense-drink type) or mineral water (control group) for 1, 3, 5, 10, 15, 30, 60, 90 and 120 minutes. Enamel surface microhardness was measured before and after treatment with a microhardness tester, and Scanning Electron Microscope (SEM) was used to assess the enamel surface morphology. Results:Changes in enamel surface microhardness (before-after treatment; ${\Delta}VHN$) were significantly different among the four groups (p<0.05). ${\Delta}VHN$ was highest in the liquid type group, followed by the condense-stirred type, condense-drink type, and control groups. The ${\Delta}VHNs$ of three types of fermented milk groups were higher than that of the control group (p<0.05). The liquid type group showed higher ${\Delta}VHN$ than the other two types of condense fermented milk groups (p<0.05). However, there was no significant difference in ${\Delta}VHN$ between the two types of condense fermented milk (p>0.05). The results of SEM observation have shown the most severe surface damage in bovine teeth immersed in the liquid type of fermented milk. Conclusions: In this study, it appears that liquid type fermented milk causes greater development of dental erosion. The physical properties and pH of fermented milk types must be considered for prevention of dental erosion associated with ingestion of fermented milk.