Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study
Abstract In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel. Enamel specimens prepared from extracted human teeth we...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-07-01
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| Series: | Friction |
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| Online Access: | https://doi.org/10.1007/s40544-020-0370-4 |
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| author | Heng Xiao Liang Zheng Wei Han Rui Wu Jing Zheng Zhongrong Zhou |
| author_facet | Heng Xiao Liang Zheng Wei Han Rui Wu Jing Zheng Zhongrong Zhou |
| author_sort | Heng Xiao |
| collection | DOAJ |
| description | Abstract In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel. Enamel specimens prepared from extracted human teeth were immersed in citric acid solution (CAS), CAS with 0.03% w/v Xanthan gum and CAS with 0.03% w/v Arabic gum, respectively, for 10 min to obtain three groups of eroded specimens. The nanomechanical properties and microtribological behavior of enamel were examined using nano-indentation/scratch techniques. The results show that compared with Arabic gum, Xanthan gum inhibits enamel surface demineralization and acid permeation more effectively because of a more uniform and denser adsorption on the surface of the enamel. The impairment of the nanomechanical and microtribological properties of the enamel surface by acid erosion is mitigated more significantly by adding trace amounts of Xanthan gum than Arabic gum. In summary, adding trace food hydrocolloids reduces enamel surface demineralization and inhibits acid permeation to mitigate the influence of erosion on the mechanical and tribological properties of enamel. The adsorption state of food hydrocolloids is the determining factor in the permeability of acid agents into the enamel and plays a significant role in preventing dental erosion. |
| format | Article |
| id | doaj-art-631464c6bd3846ac8d0d2ee45b20889a |
| institution | Kabale University |
| issn | 2223-7690 2223-7704 |
| language | English |
| publishDate | 2020-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Friction |
| spelling | doaj-art-631464c6bd3846ac8d0d2ee45b20889a2025-08-20T03:34:41ZengTsinghua University PressFriction2223-76902223-77042020-07-019235636610.1007/s40544-020-0370-4Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior studyHeng Xiao0Liang Zheng1Wei Han2Rui Wu3Jing Zheng4Zhongrong Zhou5Tribology Research Institute, Key Laboratory of Advanced Technologies of Materials, Ministry of Education, Southwest Jiaotong UniversityInstitute of Oceanographic Instrumentation, Shandong Provincial Key Laboratory of Marine Monitoring Instrument and Equipment Technology, Qilu University of Technology (Shandong Academy of Sciences)Tribology Research Institute, Key Laboratory of Advanced Technologies of Materials, Ministry of Education, Southwest Jiaotong UniversityInstitute of Oceanographic Instrumentation, Shandong Provincial Key Laboratory of Marine Monitoring Instrument and Equipment Technology, Qilu University of Technology (Shandong Academy of Sciences)Tribology Research Institute, Key Laboratory of Advanced Technologies of Materials, Ministry of Education, Southwest Jiaotong UniversityTribology Research Institute, Key Laboratory of Advanced Technologies of Materials, Ministry of Education, Southwest Jiaotong UniversityAbstract In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel. Enamel specimens prepared from extracted human teeth were immersed in citric acid solution (CAS), CAS with 0.03% w/v Xanthan gum and CAS with 0.03% w/v Arabic gum, respectively, for 10 min to obtain three groups of eroded specimens. The nanomechanical properties and microtribological behavior of enamel were examined using nano-indentation/scratch techniques. The results show that compared with Arabic gum, Xanthan gum inhibits enamel surface demineralization and acid permeation more effectively because of a more uniform and denser adsorption on the surface of the enamel. The impairment of the nanomechanical and microtribological properties of the enamel surface by acid erosion is mitigated more significantly by adding trace amounts of Xanthan gum than Arabic gum. In summary, adding trace food hydrocolloids reduces enamel surface demineralization and inhibits acid permeation to mitigate the influence of erosion on the mechanical and tribological properties of enamel. The adsorption state of food hydrocolloids is the determining factor in the permeability of acid agents into the enamel and plays a significant role in preventing dental erosion.https://doi.org/10.1007/s40544-020-0370-4dental erosionXanthan gumArabic gumnanomechanical propertiesmicrotribological behavior |
| spellingShingle | Heng Xiao Liang Zheng Wei Han Rui Wu Jing Zheng Zhongrong Zhou Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study Friction dental erosion Xanthan gum Arabic gum nanomechanical properties microtribological behavior |
| title | Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study |
| title_full | Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study |
| title_fullStr | Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study |
| title_full_unstemmed | Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study |
| title_short | Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study |
| title_sort | protective effects of two food hydrocolloids on dental erosion nanomechanical properties and microtribological behavior study |
| topic | dental erosion Xanthan gum Arabic gum nanomechanical properties microtribological behavior |
| url | https://doi.org/10.1007/s40544-020-0370-4 |
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