Evaluation of salivary buffer capacity in dental biofilms in vivo exposed to acidic drinks

Abstract

Objective: to evaluate the cariogenic and erosive potential in vivo of different acidic drinks. Method: the pH of the dental biofilm was measured by a micro-electrode type BEETRODE® (WPI Inc., England) coupled to a potentiometer (Orion 230 A). The measurement moments were in the "baseline", 5, 10, 15, 20, 25 and 30 minutes. The data were analyzed and the level of significance was 5%. Results: all beverages analyzed have a minimum pH below 5.5, characterizing their cariogenic potential, 75% have a minimum pH below 4.5, also confirming their erosive potential. Conclusion: all acid drinks analyzed have cariogenic and erosive potential. Soft drinks cause a more pronounced drop in pH immediately, except in the absence of sucrose, where the drop in pH is less prolonged. The industrialized liquid grape juice was the one that came closest to water, being the product of the group less cariogenic and erosive.