Demineralization effects of four alcoholic beverages on dental enamel:An experimental study
YIN Liang-liang
LIU Yi-xin
SHAN Qian-yue
LI Chun-nian
LIANG Yuan-ji
DUAN Kuai-le
Abstract：AIM:To evaluate the effect of alcohol on enamel demineralization and investigate the synergistic demineralization-promoting effect of alcohol combined with Streptococcus mutans,thereby enhancing the understanding of alcohol-induced tooth demineralization.METHODS:Enamel blocks samples were prepared and randomly divided into Five groups:Baijiu group,beer group,red wine group,fruit wine group and corresponding cariogenic bacteria group.Each group was treated according to the experimental plan.Following the experiment,the following parameters were analyzed:pH value and titrated acidity of the wine,the microhardness of the sample,the demineralization change of the tooth surface,the percentage of calcium and phosphorus content of the sample,and the fluorescence image of the demineralization on the enamel surface.RESULTS:The enamel samples in the fruit wine combined with cariogenic bacteria group exhibited the most significant decrease in microhardness value compared to the other groups;Scanning electron microscope of fruit flavored cariogenic wine revealed substantial structural damage in this group,characterized by broken enamel rods and the formation of enamel voids.Energy spectrum analysis showed that the percentage of Calcium(Ca)and Phosphorus(P)content was the lowest in the fruit wine combined with the cariogenic bacteria group,further confirming severe enamel demineralization.Laser confocal microscopy demonstrated the largest fluorescence area and highest intensity in group H(beer combined with cariogenic bacteria),indicating significant deposition of fluorescent dyes and a greater degree of enamel demineralization.In contrast,the Baijiu group exhibited the smallest fluorescence area and intensity,suggesting minimal demineralization.Among the other groups,the fruit wine group showed more pronounced fluorescence deposition compared to the beer and red wine groups,while Baijiu consistently had the least impact on enamel integrity.CONCLUSION:Alcohol consumption contributes to enamel demineralization,with varying effects depending on the type of alcohol.Baijiu caused minimal enamel demineralization,whereas fruit wine and beer with cariogenic bacteria had the most pronounced impacts.The addition of Streptococcus mutans significantly exacerbated the demineralization process,as reflected in changes in enamel microhardness,reduced Ca and P content,and increased fluorescence intensity.These findings emphasize the potential risk of alcohol consumption,particularly certain types such as fruit wine and beer,in accelerating tooth demineralization and highlight the importance of understanding these effects to improve preventative measures in oral health care.
Keywords：drinking alcoholenamel demineralizationstreptococcus mutans
Publication Date：2025-01-27
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 14-18 )