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

Stella S. Ferreira, Tais Scaramucci, Anderson T. Hara, Idalina V. Aoki, Maria Angela Pita Sobral

Research output: Contribution to journalArticle

Abstract

Protein supplementation may be an alternative to reduce the erosive potential of acidic drinks. The aim of this in vitrostudy 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.

Original languageEnglish (US)
Pages (from-to)263-267
Number of pages5
JournalBrazilian dental journal
Volume26
Issue number3
DOIs
StatePublished - Jul 23 2015

Keywords

  • Dental enamel
  • Dentin
  • Dietary proteins
  • Ovalbumin
  • Tooth erosion

ASJC Scopus subject areas

  • Dentistry(all)

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