[논문]유산균 발효유 섭취가 법랑질 표면에 미치는 영향

Kim, Kyung-Hee; Choi, Choong-Ho

doi:10.13065/jksdh.20210048

유산균 발효유 섭취가 법랑질 표면에 미치는 영향
The effects of fermented milk intake on the enamel surface 원문보기

JKSDH : Journal of Korean Society of Dental Hygiene = 한국치위생학회지, v.21 no.5, 2021년, pp.507 - 515

Kim, Kyung-Hee (Department of Dental Hygiene, Hanyeong University) , Choi, Choong-Ho (Department of Preventive and Public Health Dentistry, Chonnam National University School of Dentistry)

초록
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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.

Abstract ▼ AI-Helper

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.

주제어

표/그림 (6)

표 Table 1. Materials used in the experiment
표 Table 2. Time table of cycle for 8 days
표 Table 3. The pH and titratable acidity of experiment materialsUnit : Mean±SD
표 Table 4. Diferences in surface microhardness after treatment for 8 daysUnit : Mean±SD
그림 Fig. 1. Chnges i enamel surface hrdness (VHN) over exposure time to the experiment materials
그림 Fig. 2. SEM image of enamel surface after treatment on enamel (1: Control, 2: Liquid type, 3: Condense-stirred, 4: Condensedrink, A: × 50,000, B: × 100,000)

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