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Microradiographic study on the effects of salivary proteins on in vitro demineralization of bovine enamel
Author(s) -
KIELBASSA A. M.,
OESCHGER U.,
SCHULTEMONTING J.,
MEYERLUECKEL H.
Publication year - 2005
Publication title -
journal of oral rehabilitation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 93
eISSN - 1365-2842
pISSN - 0305-182X
DOI - 10.1111/j.1365-2842.2004.01392.x
Subject(s) - demineralization , enamel paint , casein , mucin , chemistry , bovine serum albumin , albumin , in vitro , dentistry , saliva , food science , biochemistry , medicine
summary The aim of this investigation was to evaluate the effects of various proteins on in vitro demineralization of bovine enamel. From each of 100 bovine incisors two samples were prepared. The specimens were embedded in epoxy resin and polished up to 4000 grit. Subsequently, the specimens’ surfaces were partly covered with nail varnish, thus serving as control of sound enamel. The specimens were divided randomly into five groups ( n = 40) and demineralized in a solution of constant composition (pH 5·0; 10 days). For each subgroup of specimens ( n = 10) 4 L were taken and either low (50% of medium conc.), medium, or high (150%) concentrations of the proteins [human albumin (100% conc. = 7 mg L −1 ), mucin (577·5 mg L −1 ), immunoglobulin G (IgG) (46 mg L −1 ), casein isolated from bovine milk (1·2 g L −1 )] or amino acid [ l ‐Proline (7 mg L −1 )] were added to 1 L of the demineralizing solution, whereas 1 L served as control. Mineral loss and lesion depth (LD) were evaluated from microradiographs of thin sections (110 μ m) by a dedicated software package (TMR 1.24). No differences were found between the five control groups ( P > 0·05; anova ). Albumin, l ‐Proline, and IgG did not affect enamel demineralization, whereas the addition of both casein and mucin resulted in significant reductions of both mineral loss and LDs ( P < 0·01; Tukey's test). Within the limitations of an in vitro study, the present investigation indicates that casein and mucin seem to affect enamel demineralization significantly. Thus, these proteins might be helpful as an additive to saliva substitutes or mouthwashes if the quality of saliva is altered.