Remineralizing Potential of Cheese and GC Tooth Mousse on Demineralized Human Enamel: An In Vitro Comparative Evaluation

Abstract

Aim: This study aims to assess and compare the remineralization potential of cheese and GC tooth mousse on demineralized human enamel using Vickers microhardness testing. Materials and methods: Fifty enamel sections (4 × 4 × 1 mm) were prepared from the buccal surfaces of sound human premolars. The baseline surface microhardness was evaluated using Vickers indenter. Enamel specimens were randomly divided into three groups—group I (control group), group II (cheese), and group III (GC tooth mousse). Group I specimens were kept in artificial saliva whereas group II and III enamel specimens were treated with cheese and GC tooth mousse respectively for 5 minutes twice daily for 21 days. Posttreatment surface microhardness measurements of all specimens were revaluated on the 7th, 14th, and 21st day. Results: There were statistically significant increases in the posttreatment surface microhardness values in both group II [cheese—198.04 ± 10.3 Vickers hardness number (VHN)] and group III (GC tooth mousse—228.4 ± 12.9 VHN) at the end of 21st day of remineralization (p < 0.001). Conclusion: Surface microhardness values of demineralized human enamel exhibited significantly increased values after exposure to both cheese and GC tooth mousse. Hence, we can conclude that cheese and GC tooth mousse showed significant remineralization potential on demineralized human enamel. Clinical significance: Cheese is a better cost-effective alternative available to children and has beneficial effects on their general health and can also have a remineralization effect on their teeth.