A new model: In vitro erosion of minipig enamel cased bz fruit yogurt
With the increasing knowledge on pig genetics and development of high resolution comparative maps of human and the porcine genome provide us minipig as new models for dental purposes. The aim of the present study was to use a new in vitro model to measure the erosive potential of a commercial fruit yogurt. The test specimens were prepared from freshly extracted minipig teeth. 48 enamel samples were divided into three groups of 16 specimens. Two groups were designated as test groups and one as the control group. For the test groups, each enamel block was immersed in 25 ml of fruit yogurt. They were then incubated for 24 h or 48 h with gentle agitation. The enamel blocks were examined with Scanning election microscope (SEM). Surface alterations were observed in the scanning electron microscopy study of minipig enamel treated with fruit yogurt. The surface topography of scanning electron micrographs of each specimen was scored visually by two investigators. No significant differences in the mean visual scores were found among the 24 h and 48 h treatment groups or control group. Fruit yogurt caused material loss of minipig enamel to some degree, however had no detectable erosive effect. Clearly, there is a need for more data from in vitro studies using minipig teeth regarding erosive potential of foodstuffs.