The Patterns of Enamel Rod after Exposure to Probiotic Beverages

Autori

  • Abdillah Imron Nasution Department of Oral Biology Program Study of Dentistry, Faculty of Medical, University of Syiah Kuala, Aceh Indonesia
  • Zaki Mubarak Department of Oral Biology Program Study of Dentistry, Faculty of Medical, University of Syiah Kuala, Aceh Indonesia
  • Maulidya Indah Sari Department of Oral Biology Program Study of Dentistry, Faculty of Medical, University of Syiah Kuala, Aceh Indonesia

Parole chiave:

Probiotic, enamel prism, hydroxyapatite, scanning electron microscopy

Abstract

Probiotic beverages have a taste of acid that is produced by fermentation of probiotic bacteria. The acid condition can affect the structure of tooth enamel. The structure of tooth enamel is formatted by enamel prism that is composed by hydroxyapatite (HA) crystals. According to several studies, HA has a critical pH <5.5 and can be changed in 180 min by acid. The objective of the study is to describe enamel prism pattern after exposure to probiotic  beverages that are processed by factory and home industry for 180 min. Research was conducted in the Laboratory of Chemistry Faculty of Natural and Mathematic Science, University of Syiah Kuala and the Laboratory of Metallurgy Faculty of Engineering, University of Indonesiain June 2010. Specimens used were 8 permanent maxillary premolars that were divided into 4 groups: positive control group (no treatment), negative control group (exposure to 50% H2SO4), and 2 treatment groups: Yakult and yogurt. Changes in the pattern of enamel prism were conducted by Scanning Electron Microscope (SEM) and data analysis by descriptive qualitative. Results: Scanning Electron Microscope confirms that exposure of probiotic change the pattern of enamel prism. Rod sheath is the worst-affected area than rod core.  Conclusion probiotic beverages influence the prism structure pattern of enamel. Probiotic beverage that processing by factory-made is more capable to change the patterns of enamel prism than Probiotic beverage that processing by home-made.  

Biografia autore

  • Abdillah Imron Nasution, Department of Oral Biology Program Study of Dentistry, Faculty of Medical, University of Syiah Kuala, Aceh Indonesia
    Oral Biology

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Pubblicato

2012-09-24

Fascicolo

V. 3 N. 2 (2012)

Sezione

Research Articles

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