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Войти в исследования BMC oral health · 2026
An in vitro comparative study of the effects of soy milk and coconut milk on the microhardness of primary molar enamel after an acidic challenge.
СтатьяСравнительное исследованиеНазвание и аннотация: Перевод пока не подготовлен
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Hasanalizadeh Alireza, Jouzdani Hajar Attarzadeh, Boroujeni Parvin Mirzakoucheki, Aalizadeh Yasmina
Аннотация
OBJECTIVES: This in vitro study aimed to compare the effects of soy milk and coconut milk on primary molar enamel microhardness after an acidic challenge.
MATERIALS AND METHODS: Microhardness of 30 primary molar enamel blocks was measured using a Vickers tester. For the acidic challenge, they were immersed in citric acid with a pH of 3 for 25 h, and then their microhardness was measured again. The specimens were then randomly assigned to 3 groups (n = 10) for immersion in either soy milk, coconut milk, or artificial saliva (control) 3 times a day, each time for 5 min, for 7 days. Subsequently, they underwent microhardness test again. Data were analyzed by ANOVA, independent t-test, and LSD test (alpha = 0.05).
RESULTS: The enamel microhardness significantly increased after immersion in coconut milk compared with the value after acidic challenge within the same group (P = 0.035). However, the difference in microhardness was not significant between the coconut milk and artificial saliva groups after the intervention (P = 0.178). No significant microhardness change occurred after soy milk immersion (P = 0.121), and no difference was found between soy milk and artificial saliva groups (P = 0.289).
CONCLUSION: Under in vitro conditions, coconut milk significantly increased enamel microhardness after an acidic challenge, while soy milk showed a non-significant increase. Neither plant milk demonstrated a significant effect on microhardness compared with artificial saliva.
MATERIALS AND METHODS: Microhardness of 30 primary molar enamel blocks was measured using a Vickers tester. For the acidic challenge, they were immersed in citric acid with a pH of 3 for 25 h, and then their microhardness was measured again. The specimens were then randomly assigned to 3 groups (n = 10) for immersion in either soy milk, coconut milk, or artificial saliva (control) 3 times a day, each time for 5 min, for 7 days. Subsequently, they underwent microhardness test again. Data were analyzed by ANOVA, independent t-test, and LSD test (alpha = 0.05).
RESULTS: The enamel microhardness significantly increased after immersion in coconut milk compared with the value after acidic challenge within the same group (P = 0.035). However, the difference in microhardness was not significant between the coconut milk and artificial saliva groups after the intervention (P = 0.178). No significant microhardness change occurred after soy milk immersion (P = 0.121), and no difference was found between soy milk and artificial saliva groups (P = 0.289).
CONCLUSION: Under in vitro conditions, coconut milk significantly increased enamel microhardness after an acidic challenge, while soy milk showed a non-significant increase. Neither plant milk demonstrated a significant effect on microhardness compared with artificial saliva.