Potencial erosivo de bebidas alcoólicas na superfície do esmalte dentario bovino - um estudo in vitro / Erosive potential of alcoholic beverages on bovine tooth enamel surface - an in vitro study

Isabella Eloy de Souza Barbaresco Damiani, Carolina Dea Bruzamolin, Loana Mara Baika, Cassiano Lima Chaiben, Marco Tadeu Grassi, Antonio Adilson Soares de Lima

Abstract


Avaliar o potencial erosivo in vitro de três diferentes bebidas alcoólicas comercializadas no Brasil no esmalte dentário bovino.Os dentes bovinos foram seccionados em blocos de 4 mm x 4 mm cada, totalizando 144 amostras de esmalte. As amostras foram divididas em três grupos experimentais (cerveja, vodka e cachaça) e um controle (água destilada). Metade de cada amostra foi coberta com fita adesiva (lado controle) deixando exposta janela de 2 mm x 2 mm (lado experimental). Foram avaliados o pH, a concentração de cálcio e fósforo perdido nas bebidas e a microdureza superficial. Cada amostra foi imersa separadamente em 10 mL das respectivas bebidas por 1, 12 ou 24 horas (n = 12). As bebidas alcoólicas avaliadas apresentaram pH ácido, exceto o pH inicial da vodka. Houve forte correlação negativa entre a microdureza e o tempo de exposição dos grupos experimentais (Cerveja R = -0,95 / R Vodka = -0,85 / R Cachaça = -0,92). Em todos os grupos experimentais houve diferença significativa (P <0,001) da microdureza após 12 e 24 h de exposição. A concentração de cálcio e fósforo nas bebidas aumentou com o tempo nos grupos experimentais, sendo estatisticamente significante nos grupos vodka e cachaça para ambos os minerais e no grupo cerveja apenas para cálcio.Todas as bebidas alcoólicas avaliadas afetaram negativamente a estrutura do esmalte dentário in vitro, causando erosão dentária em diferentes padrões.


Keywords


Esmalte dentário, Erosão dentária, Desmineralização do Dente, Solubilidade do Esmalte Dentário, Bebidas Alcoólicas.

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DOI: https://doi.org/10.34119/bjhrv4n5-194

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