Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium
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概要
- 論文の詳細を見る
This study aimed to evaluate effectiveness of Phosphoryl-Oligosaccharides of Calcium (POs-Ca) added to apple juice on enamel erosion. Five juices were prepared by adding 0%, 0.5%, 1%, 1.5% or 2% POs-Ca to commercial apple juice, and subjected to Visual Analogue Scale (VAS) taste evaluation and pH and calcium/inorganic-phosphates analyses. To evaluate erosion, polished bovine enamel blocks were immersed in each juice for 5 or 60 min (n=20). Enamel surface loss (SL) and roughness (Ra) were also analyzed. VAS indicated acceptable taste for juices containing up to 1% POs-Ca. POs-Ca addition resulted in increased pH (3.61-3.88), calcium (0.95-25.10 mM), and inorganic-phosphate (1.77-20.44 mM). After 5 min, 0% juice resulted in significant erosion (p<0.05). However even after 60 min, no significant increase was found in Ra and SL compared to water (control) for 1.5-2% juices (p>0.05). Addition of 1-1.5% POs-Ca could significantly reduce enamel erosion by apple juice maintaining an acceptable taste.
著者
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SADR Alireza
Global Center of Excellence (GCOE) Program ; International Research Center for Molecular Science in
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Tagami Junji
Cariology & Operative Dentistry Department Of Restorative Dentistry Tokyo Medical And Dental Uni
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Kitasako Yuichi
Cariology And Operative Dentistry Department Of Restorative Sciences Graduate School Of Medical And
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Takagaki Tomohiro
Cariology And Operative Denatistry Department Of Restorative Sciences Graduate School Of Medical And
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MITA Hitomi
Cariology and Operative Dentistry, Department of Oral Health Sciences, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University
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