Investigation of the effect of various parameters on calcium phosphate precipitation for in vitro simulation of dental calculus formation

Aim: Knowing and controlling the crystal growth mechanism of calcium phosphate, which constitutes 76% of the inorganic content of calculus, is very important for the inhibition of calculus formation. The aim of this study was to investigate the effects of some liquid nutrients, drinks, mouthwashes used in oral care and aqueous extracts of various plants on calcium phosphate precipitation which are thought to simulate the formation of calculus in vitro. Material and Methods: The formation of the calcium phosphate precipitate was examined by recording the absorbance change at 620 nm at two-minute intervals for approximately 30 minutes after mixing the appropriate concentrations of calcium chloride dihydrate and trisodyum phosphate solutions at 37oC. By adding of 50 μL volumes of samples, which are thought to be effective on calcium phosphate precipitation, to the mixture, their effects on sediment formation were investigated. Results: Herbal teas, fruit juices, dairy products and most of the plant extracts prolonged calcium phosphate precipitation time at different rates. Salad dressings completely inhibited precipitation. Same of carbonated/caffeinated beverages and mouthwashes decreased the precipitation time. It was also determined that factors such as temperature, pH, ion concentration and mixing affect the precipitation. Conclusion: It was concluded that saliva pH should be optimized to prevent calcium phosphate precipitation, oral hygiene and healthy nutrition strategies should be given importance in order to prevent the formation of calculus effectively. Key Words: Calculus, Calcium Phosphate, Precipitation, Nutrition, Beverages