[Home ] [Archive]    
:: Main :: About :: Current Issue :: Archive :: Search :: Submit ::
Main Menu
Journal Information::
Editorial Policies::
Articles archive::
For Authors::
Contact us::
Site Facilities::
::
Search in website

Advanced Search
Receive site information
Enter your Email in the following box to receive the site news and information.
Last site contents
:: Contact Us
:: Volume 25, Issue 3 (7-2013) ::
J Iran Dent Assoc 2013, 25(3): 175-182 Back to browse issues page
Evaluation of the Effect of Three Different Iranian Industrial Fruit Juices on Plaque PH
Peyvand Moeiny * 1, Nasim Shafizadeh2 , Sheyda Biabani3 , Farhad Raofie4 , Mohammad javad Kharazifard5
1- Assistant Professor, Department of Pediatric Dentistry, School of Dentistry, Dental Branch, Islamic Azad University. Tehran, Iran , pmoeiny@yahoo.com
2- Assistant Professor, Department of Pediatric Dentistry, School of Dentistry, Dental Branch, Islamic Azad University. Tehran, Iran
3- Dentist
4- Assistant Professor, Department of Chemistry, Shahid Beheshti University of Sciences. Tehran, Iran
5- Research Member of Dental Research Center Tehran University of Medical Sciences. Tehran, Iran
Abstract:   (8027 Views)

  Background and Aim : Evaluation of cariogenicity of fruit juices as healthy snacks has special importance. The aim of this study was to evaluate the effect of 3 different Iranian industrial fruit juices on plaque pH .

  Materials and Methods : In this randomized clinical trial, 10 healthy dental students were selected based on the inclusion criteria namely the amount of streptococcus mutans and lactobacillus in the saliva, salivary secretion rate, buffering capacity of saliva, absence of active dental caries, absence of systemic disease and etc. Dental plaque pH in certain areas of the 4 mouth quadrants was measured by Ω Metrohm microelectrode and digital pH meter before and 2 to 60 minutes after the consumption of Children orange juice, orange nectar with pulp, pineapple nectar and 10% sucrose solution. The pH curve at different time points was then drawn for each product. Data were analyzed statistically by repeated measures ANOVA (P<0.05).

  Results : The maximum drop in plaque pH occurred 2 minutes after consumption. The time spent below the critical pH was the longest for orange nectar with pulp (10.75 ± 2.24) and shortest for pineapple nectar (3.46 ± 1.14) .At final minutes of study, plaque pH returned to its baseline value after consumption of all fruit juices except for orange nectar with pulp ).

  Conclusion : After consumption of orange nectar with pulp, the mean plaque pH was significantly lower in comparison to other juices and the time spent under the critical plaque pH was the longest .

 

Keywords: Dental plaque, Fruit juice, Hydrogen ion concentration, Microelectrodes
Full-Text [PDF 241 kb]   (2110 Downloads)    
Type of Study: Original | Subject: Pediatric Dentistry
References
1. Sudhanshu S, Oberoi SS, Tiwari S. Effect of fresh fruite juices on pH of dental plaque. Annals and Essence of Dent, 2010; 2(4):36-40.
2. Banan LK, Hegde AM. Plaque and salivary PH changes after consumption of fresh fruit juices. J Clin Pediatric Dent. 2005 Fall;30(1):9-13.
3. Huang GF, Chang H, Wang Y, Guo MK. Effect of oral rinse with soft dirnks on human plaque pH. Chin Dent J. 2001 June;20(2):83-92.
4. Axelsson Per. Diagnosis and risk prediction of dental caries. Illinoise Quintessence: Pub; 2000, 55-76.
5. Lingstrom P, Imfeld T, Birkhed D. Comparison of three different methods for measurement of plaque-PH in humans after consumption of soft bread and potato chips. J Dent Res. 1993May; 72 (5):865-870.
6. Grenby TH, Phillips A, Deasi T, Mistry M. Laboratory studies of the dental properties of soft drinks. Br J Nutr. 1989 Sep; 62(2):451-64.
7. Saeed S, Al-Tinawi M. Evaluation of acidity and total sugar content of children’s popular beverages and their effect on plaque pH. J Indian Soc Pedodo & preven Dent. 2010 Jul-Sep; 28(3):189-192.
8. Toumba KJ, Duggal MS. Effect on plaque PH of fruit drinks with reduced carbohydrate content. Br Dent J. 1999 Jun 26;186(12):626-29.
9. Journal of sarmayeh. Consumption of fruit juices in Iran is 32 liters less than Europe annually. magiran.co, [No 178-P15]. Available at: www. Magiran/ npview. asp, 2010 (Persian).
10. Harper Ds, Abelson DC, Jensen ME. Human plaque acidity models. J Dent Res. 1986; 65:1503-10.
11. Mortazavi S, Noin S.Plaque pH changes following consumption of two types of plain and bulky bread. Dent Res J. 2010 Spring; 8(2):80-4.
12. Koparal E, Eronat C, Eronat N. Invivo assessment of dental plaque pH changes in children after ingestion of snack foods. J Dent Child. 1998, 4(Nov–Dec); 65(6): 478-483.
13. Harris NO, Garcia-Goday F, Nielsen NC. Primary preventive dentistiry.7thed. Newjersy: Pearson; 2009,40-1.
14. Johansson A, Lingstrom P, Birkhed D. Effect of soft drinks on proximal plaque PH at normal and low sali-vary secretion rates. Acta Odontol Scand. 2007 Nov; 65(6):352-6.
15. Jensen ME, Schacthele CF. The acidogenic potential of refrence foods and snacks at interproximal sites in human dentition. J Dent Res. 1983 Aug;62(8):889-892.
16. Beighton D, Brailsford SR, Gilbert SC. Intra–oral acid production associated with eating whole or pulped raw fruits. Caries Res. 2004 Jul-Aug; 38(4):341-49.
17. Odebunmi EO, Dosumu OO. Fermentation studies and nutritional analysis of drinks made from water ex-tract Hiscus sabdariffa Galyx (SOBO), juices of citrus science (Orange), Ananas comosus (pineapple). J Food Technol. 2007;5(3):198-204.
18. Sairi MS, Yih LJ, Sarmidi MR. Chemical composi-tion and sensory analysis of fresh pineapple and decidi-fied pineapple juice using electrodialysis. Regional symposium on Membrane science and technology. 21-25 April, Johor/Malaysia. 2004.
19. Camara MM, Diez C, Torija ME, Cano MP. HPLC determination of organic acids in pine apple juices and nectars. Europ Food Res & Technol. 1994;198(1):52-56.
20. Murray jj, Nunn JH, G. Steel J. Prevetion of oral disease. 4thed. New York: Oxford university Press; 2003, 17-25.
21. Suhg HK, Kim Yk, Chung HJ, Nam MO, Jun KM, Kim HG. Relationship between nutritional intake and dental caries experience of junior high students. Yonsei Med J. 1997Apr; 38(2):101-110.
22. Marsh PD, Willamson MI, Keevil CW. Influence of sodium and potassium Ions on acid production by washed cells of streptococcuss mutans ingbritt and streptococcus sanguis NCTC 7865 grown in a chemo-stat. J Infection Immunity. 1982 May;476-483.
23. Iwami Y, Guha-Chowdhury N, Yamada T. Effect of sodium and potassium ions on intracellular pH and proton excretion in glycolysing cells of streptococcus mutans NCTC 10449 under strictly anaerobic condi-tions. Oral Microbiol Immunol. 1997 Apr;12(2):77-81.
24. Wang YB, Germaine GR. Effects of pH, Potassium, Magnesium and Bacterial growth phase on lysozyme inhibition of glucose fermentation by streptococcus mutans 10449. J Dent Res. 1993 May;75(5):907-911.
25. Atar Akay G, Altay N. Effect of chewing gum con-taining calcium fluoride on salivary acidogenecity. Car-ies Res. 2007; 41:208-211.
26. Heijnsbroc M. Geroduva, Bui Jsmj, Van loveren C, Tencate JM. Timmerman MF, etal. Increased salivary fluoride concentrations after post-brush fluoride rising not reflected in dental plaque. Caries Res. 2006; 40 (5):444-8.
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Moeiny P, Shafizadeh N, Biabani S, Raofie F, Kharazifard M J. Evaluation of the Effect of Three Different Iranian Industrial Fruit Juices on Plaque PH. J Iran Dent Assoc 2013; 25 (3) :175-182
URL: http://jida.ir/article-1-1458-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 25, Issue 3 (7-2013) Back to browse issues page
Journal of Iranian Dental Association

AWT IMAGE

This work is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License which allows users to read, copy, distribute and make derivative works for non-commercial purposes from the material, as long as the author of the original work is cited properly

Persian site map - English site map - Created in 0.05 seconds with 37 queries by YEKTAWEB 4645