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Friction 2021, 9(2): 356-366 https://doi.org/10.1007/s40544-020-0370-4
Research Article | Open Access | Issue | Published: 24 July 2020

Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study

Show Author's Information Heng XIAO1,  Liang ZHENG2,  Wei HAN1,  Rui WU2,  Jing ZHENG1( ),  Zhongrong ZHOU1
Tribology Research Institute, Key Laboratory of Advanced Technologies of Materials, Ministry of Education, Southwest Jiaotong University, Chengdu 610031, China
Institute of Oceanographic Instrumentation, Shandong Provincial Key Laboratory of Marine Monitoring Instrument and Equipment Technology, Qilu University of Technology (Shandong Academy of Sciences), Qingdao 266061, China
Keywords:
dental erosion, Xanthan gum, Arabic gum, nanomechanical properties, microtribological behavior
Cite this article:
XIAO H, ZHENG L, HAN W, et al. Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study. Friction, 2021, 9(2): 356-366. https://doi.org/10.1007/s40544-020-0370-4
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Abstract Full text About this article

In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel. Enamel specimens prepared from extracted human teeth were immersed in citric acid solution (CAS), CAS with 0.03% w/v Xanthan gum and CAS with 0.03% w/v Arabic gum, respectively, for 10 min to obtain three groups of eroded specimens. The nanomechanical properties and microtribological behavior of enamel were examined using nano-indentation/scratch techniques. The results show that compared with Arabic gum, Xanthan gum inhibits enamel surface demineralization and acid permeation more effectively because of a more uniform and denser adsorption on the surface of the enamel. The impairment of the nanomechanical and microtribological properties of the enamel surface by acid erosion is mitigated more significantly by adding trace amounts of Xanthan gum than Arabic gum. In summary, adding trace food hydrocolloids reduces enamel surface demineralization and inhibits acid permeation to mitigate the influence of erosion on the mechanical and tribological properties of enamel. The adsorption state of food hydrocolloids is the determining factor in the permeability of acid agents into the enamel and plays a significant role in preventing dental erosion.


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About this article

Protective effects of two food hydrocolloids on dental erosion: Nanomechanical properties and microtribological behavior study

Show Author's information Heng XIAO1, Liang ZHENG2, Wei HAN1, Rui WU2, Jing ZHENG1( ), Zhongrong ZHOU1
Tribology Research Institute, Key Laboratory of Advanced Technologies of Materials, Ministry of Education, Southwest Jiaotong University, Chengdu 610031, China
Institute of Oceanographic Instrumentation, Shandong Provincial Key Laboratory of Marine Monitoring Instrument and Equipment Technology, Qilu University of Technology (Shandong Academy of Sciences), Qingdao 266061, China

Abstract

In this study, the protective effects of two food hydrocolloids, Xanthan gum and Arabic gum, on dental erosion are investigated from the perspective of the nanomechanical properties and microtribological behavior of acid-eroded enamel. Enamel specimens prepared from extracted human teeth were immersed in citric acid solution (CAS), CAS with 0.03% w/v Xanthan gum and CAS with 0.03% w/v Arabic gum, respectively, for 10 min to obtain three groups of eroded specimens. The nanomechanical properties and microtribological behavior of enamel were examined using nano-indentation/scratch techniques. The results show that compared with Arabic gum, Xanthan gum inhibits enamel surface demineralization and acid permeation more effectively because of a more uniform and denser adsorption on the surface of the enamel. The impairment of the nanomechanical and microtribological properties of the enamel surface by acid erosion is mitigated more significantly by adding trace amounts of Xanthan gum than Arabic gum. In summary, adding trace food hydrocolloids reduces enamel surface demineralization and inhibits acid permeation to mitigate the influence of erosion on the mechanical and tribological properties of enamel. The adsorption state of food hydrocolloids is the determining factor in the permeability of acid agents into the enamel and plays a significant role in preventing dental erosion.

Keywords: dental erosion, Xanthan gum, Arabic gum, nanomechanical properties, microtribological behavior

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Publication history

Received: 19 September 2019
Revised: 04 December 2019
Accepted: 12 February 2020
Published: 24 July 2020
Issue date: April 2021

Copyright

© The author(s) 2020

Acknowledgements

This work was supported by the National Natural Science Foundation of China (Nos. 51535010 and 51305366) and the Fundamental Research Funds for the Central Universities (No. 2682018QY01).

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