Effect of fermented milk with kefir grains on the in vitro demineralization of bovine tooth enamel

Abstract

The dental caries is a progressive destruction of the teeth tissue due to the disbalance in the normal molecule interactions between the enamel and the biofilm, which alters the demineralization-remineralization process. Milk fermentation produces casein- phosphopeptides with proved remineralizing capacity of the enamel. The presence of these peptides in fermented milk with kefir grains has been described. The purpose of this work was to evaluate in vitro the capacity of milk kefir to prevent the demineralization of dental enamel.
Bovine incisors (n=68, 17 per group) were treated for 72 h with different solutions: I: artificial saliva at pH 7.2 , II: demineralizing solution at pH 4.5, III: supernatant of kefir fermented milk at pH 4.5, IV: milk supernatant at pH 4.5. The effects of treatments were evaluated by the change in the weight of the specimens, calcium concentration in the solution and by scanning electron microscopy (SEM) of the enamel. Kefir milk supernatant prevented the demineralization process, that was evidenced by a change in weight and calcium concentration that were not different from group I, although the pH was 4.5. In contrast, group IV showed a decrease in weight and an increase in calcium concentration, compared with group I (one way ANOVA, p<0.05). Images of SEM agree with the values of weight and calcium concentration. These results indicate that kefir milk supernatant has a protective effect on enamel demineralization in vitro.