Effect of vegetable oils applied over acquired enamel pellicle on initial erosion

Abstract Objective The prevalence of dental erosion has been recently increasing, requiring new preventive and therapeutic approaches. Vegetable oils have been studied in preventive dentistry because they come from a natural, edible, low-cost, and worldwide accessible source. This study aimed to evaluate the protective effect of different vegetable oils, applied in two concentrations, on initial enamel erosion. Material and Methods Initially, the acquired pellicle was formed in situ for 2 hours. Subsequently, the enamel blocks were treated in vitro according to the study group (n=12/per group): GP5 and GP100 – 5% and pure palm oil, respectively; GC5 and GC100 – 5% and pure coconut oil; GSa5 and GSa100 – 5% and pure safflower oil; GSu5 and GSu100 – 5% and pure sunflower oil; GO5 and GO100 – 5% and pure olive oil; CON− – Deionized Water (negative control) and CON+ – Commercial Mouthwash (Elmex® Erosion Protection Dental Rinse, GABA/positive control). Then, the enamel blocks were immersed in artificial saliva for 2 minutes and subjected to short-term acid exposure in 0.5% citric acid, pH 2.4, for 30 seconds, to promote enamel surface softening. The response variable was the percentage of surface hardness loss [((SHi - SHf) / SHf )×100]. Data were analyzed by one-way ANOVA and Tukey’s test (p<0.05). Results Enamel blocks of GP100 presented similar hardness loss to GSu100 (p>0.05) and less than the other groups (p<0.05). There was no difference between GP5, GC5, GC100, GSa5, GSu100, GSa100, GSu5, GO5, GO100, CON− and CON+. Conclusion Palm oil seems to be a promising alternative for preventing enamel erosion. However, further studies are necessary to evaluate a long-term erosive cycling.

摘要：研究背景与目的 近年来，牙釉质酸蚀症的患病率呈上升趋势，亟需开发新型防治手段。植物油因来源天然可食用、成本低廉且全球易得，已在预防牙科学领域得到广泛研究。本研究旨在评估两种浓度的不同植物油对早期牙釉质酸蚀的防护效果。
材料与方法 首先，原位形成获得性牙面薄膜2小时。随后，按照实验组分组对牙釉质块进行体外处理（每组n=12）：GP5组与GP100组分别为5%浓度纯棕榈油、100%浓度纯棕榈油；GC5组与GC100组分别为5%浓度纯椰子油、100%浓度纯椰子油；GSa5组与GSa100组分别为5%浓度纯红花籽油、100%浓度纯红花籽油；GSu5组与GSu100组分别为5%浓度纯葵花籽油、100%浓度纯葵花籽油；GO5组与GO100组分别为5%浓度纯橄榄油、100%浓度纯橄榄油；CON-组为去离子水（阴性对照组）；CON+组为商用含漱液（Elmex®牙釉质酸蚀防护含漱液，GABA公司，阳性对照组）。随后将牙釉质块置于人工唾液中浸泡2分钟，随后置于pH为2.4的0.5%柠檬酸溶液中进行短期酸暴露30秒，以促使牙釉质表面软化。本研究的响应变量为表面硬度损失率，计算公式为[(初始表面硬度SHi - 最终表面硬度SHf)/SHf]×100。数据采用单因素方差分析与Tukey检验进行分析，检验水准设定为p<0.05。
结果 GP100组牙釉质块的硬度损失率与GSu100组无统计学差异（p>0.05），且显著低于其余各组（p<0.05）。GP5、GC5、GC100、GSa5、GSu100、GSa100、GSu5、GO5、GO100、CON-与CON+各组间均无统计学差异。
结论 棕榈油有望成为预防牙釉质酸蚀症的潜在备选方案，但仍需开展长期酸蚀循环相关研究以进一步验证其效果。