The effect of red wine in modifying the salivary pellicle and modulating dental erosion kinetics

A study investigated the potential of red wine in modulating dental erosion kinetics in the presence or absence of salivary pellicle (Salivary pellicle is a thin acellular organic film that forms on any type of surface upon exposure to saliva). Polished human enamel specimens were used in two conditions; presence or absence of acquired enamel pellicle; and subdivided according to exposure: red wine, orange juice, apple juice, or citric acid.
The specimens were incubated in clarified whole human saliva (presence of acquired enamel pellicle) or in a humid chamber (absence of acquired enamel pellicle) for 2 hours at 37°C, then in the test substances for 1 min, at 25°C, under shaking. This was repeated four times. Surface hardness was measured initially and after each cycle and surface reflection intensity was measured initially and after all cycles.
In the presence of acquired enamel pellicle, red wine caused the least surface hardness loss, fol-lowed by orange juice, apple juice, and citric acid. Statistically significantly less surface reflection in-tensity loss was observed for red wine and orange juice than for apple juice and citric acid.
In the absence of acquired enamel pellicle, red wine and orange juice caused less surface hardness loss than apple juice and citric acid. Orange juice showed the least surface reflection intensity loss, followed by red wine, citric acid, and apple juice.
The polyphenol composition of these drinks can notably modulate the erosion kinetics, the authors conclude.
Source: Carvalho TS, Pham KN, Niemeyer SH, Baumann T. The effect of red wine in modifying the salivary pellicle and modulating dental erosion kinetics. Eur J Oral Sci. 2020 Dec 30.