Hayvansal ve Bitkisel Protein Kaynaklı İçeceklerinin Mine Mikro Sertliği Üzerine Etkisi: in vitro Çalışma

Abstract

Amaç: Protein açısından zengin içecekler dişleri diş erozyonuna karşı koruma potansiyeline sahiptir. Ancak, protein açısından zengin içeceklerin dişler üzerindeki etkileri ile ilgili araştırmalar sınırlıdır. Bu nedenle, bu çalışma günümüzde sıklıkla tüketilen bitkisel ve hayvansal kaynaklı protein açısından zengin içeceklerin in vitro koşullarda mine mikro sertliği ve yüzey pürüzlülüğü üzerindeki etkisini araştırmayı amaçlamıştır. Gereç ve Yöntemler: Çekilen daimi arka dişler (15 premolar ve 15 molar) bukkal yüzeyleri açıkta kalacak şekilde akrilik bloklara gömüldü. Dişler her grupta 6 diş olacak şekilde; G1-kakao aromalı protein açısından zengin süt; G2-çikolata aromalı peynir altı suyu proteini tozu; G3-bezelye proteini tozu; G4-pirinç proteini tozu; ve G5-yapay tükürük (kontrol) gruplarına ayrıldı. Her içeceğe ait pH değerleri kaydedildi. Ayrılan dişler bu içeceklerde her gün 5 dakika olmak üzere 30 gün boyunca inkübe edildi. Başlangıç, 4.haftanın sonu ve 3. ayın sonunda dişlerin mikro sertlik ve yüzey pürüzlülüğü ölçümleri yapıldı. Bulgular: Çalışmada kullanılan hem bitkisel hem de hayvansal tüm protein içeceklerinin mine mikro sertliğini artırdığı tespit edilmiştir. Bezelye proteini tozuyla yapılan içecek mine mikro sertliğinde en yüksek artışa neden olmuştur. Öte yandan, pirinç proteini tozu içeceğinin diş yüzey pürüzlülüğünü diğer içeceklere göre önemli ölçüde azalttığı belirlenmiştir. Sonuçlar: Bu çalışmada kullanılan tüm protein içeceklerinin mine mikro sertliğini farklı oranlarda artırdığı bulunmuştur. Proteince zengin bu içeceklerin dişler üzerindeki etkileri içeceğin kimyasal bileşimine ve dişlerle temas süresine göre farklılık gösterdiği tespit edilmiştir.

Keywords

• Mine mikrosertliği
• Protein içecekleri
• Yüzey Prozitesi
• Diş

The Effect of Animal and Plant-Based Proteins on Enamel Micro-hardness: An in vitro Study

Abstract

Objectives: Protein-rich beverages have the potential to protect the teeth against dental erosion. However, there is a lack of research on the effects of protein-rich beverages on the teeth. Therefore, this study aimed to investigate the effect of plant and animal-based protein-rich beverages, that are frequently consumed today, on enamel microhardness and surface roughness under in vitro conditions. Materials and Methods: The extracted permanent posterior teeth (15 premolars and 15 molars) were embedded in acrylic blocks, leaving the buccal surfaces of the teeth exposed. The extracted teeth were then divided randomly into five groups (n=6 per group): G1-cocoa-flavored protein-rich milk; G2-chocolate-flavored whey protein powder; G3-pea protein powder; G4-rice protein powder; and G5-artificial saliva (control). The pH of each beverage was assessed. The teeth were incubated in these beverages every day for 5 minutes for 30 days. Microhardness and surface roughness were measured at the baseline, at the 4th week and the third months. Results: It was found that all the protein beverages used in the study, both plant and animal-based, increased enamel microhardness. The beverage made with pea protein powder showed the highest increase in enamel microhardness. On the other hand, the rice protein powder beverage has been found to decrease tooth surface roughness significantly higher than the other beverages. Conclusions: It was found that all protein beverages used in this study increased enamel microhardness at different rates as the effects of these beverages on teeth depend on the chemical composition, contact time with teeth and pH.

Keywords

• Enamel
• Microharhdness
• Protein Beverages
• Surface Rougness
• Teeth

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