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Enamel dissolution and fluoride uptake from sugar solutions.

I Jerushalmi, A Markitziu, M Friedman

    Journal of Oral Rehabilitation
    |November 1, 1984
    PubMed
    Summary
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    Xylitol, sucrose, and glucose showed similar effects on enamel solubility and fluoride uptake. These sugars buffered solutions, reducing enamel solubility compared to sugar-free options at lower pH levels.

    Area of Science:

    • Dental research
    • Biochemistry
    • Materials science

    Background:

    • Dental caries is a significant oral health issue.
    • Dietary sugars influence tooth enamel demineralization and remineralization.
    • Xylitol is a sugar substitute often promoted for oral health benefits.

    Purpose of the Study:

    • To compare the effects of xylitol, sucrose, and glucose on enamel solubility.
    • To investigate fluoride uptake by enamel powder in buffered sugar solutions.
    • To determine if xylitol offers distinct advantages over sucrose and glucose in protecting enamel.

    Main Methods:

    • Enamel powder solubility was measured across a pH range of 4-8.
    • Fluoride uptake by enamel was assessed in solutions buffered with xylitol, sucrose, or glucose.

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  • Comparisons were made between sugar-buffered and sugar-free solutions.

    • Main Results:

    • Enamel solubility increased as pH decreased, irrespective of the sugar type.
    • Sugar-buffered solutions significantly reduced enamel solubility compared to sugar-free solutions up to pH 6.
    • No significant differences in fluoride uptake were observed between the sugar types at pH 6 and 7.5.

    Conclusions:

    • Xylitol does not exhibit superior properties over sucrose or glucose regarding enamel solubility.
    • Xylitol, sucrose, and glucose similarly influence fluoride ion uptake by enamel.
    • The buffering capacity of these sugars plays a key role in reducing enamel solubility.