치위생과학회지 (Jun 2025)

Effect of Applying Malatang Sauce by Type Before and After Expert Whitening Agent Treatment on Bovine Tooth Coloring

  • Chi-Yoon Sung,
  • Hee-Jung Lim,
  • Moon-Jin Jeong,
  • Do-Seon Lim

DOI
https://doi.org/10.17135/jdhs.2025.25.2.79
Journal volume & issue
Vol. 25, no. 2
pp. 79 – 90

Abstract

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Background: Among the raw materials in malatang sauce, carotenoids exist as fat-soluble compounds in nature and contain red and yellow pigments, which are believed to contribute to tooth staining. Foods that cause staining after whitening may lead to re-staining. Therefore, this study quantitatively compared and analyzed shade changes by immersing teeth in various types of malatang sauces before and after professional whitening treatment. It also provided basic data on management measures to maintain whitening effects and prevent re-staining. Methods: A total of 108 healthy, caries-free tooth specimens were selected, decalcified, polished, and root-cut. The teeth were then whitened using professional whitening agents. The specimens were immersed in four experimental malatang sauces and two control sauces, Samdasoo (Jeju Samdasoo, Jeju, Korea) and Ottogi curry (Ottogi, Seoul, Korea), for 4 weeks. Tooth color changes were measured weekly using a colorimeter. The results were analyzed employing SPSS 25.0 (IBM Corp., Armonk, NY, USA). Results: L* decreased, while a* and b* increased with longer immersion in the test solution, with all changes being significant. L*, a*, and b* also showed significant differences between groups depending on the type of experimental solution. Regarding hue changes before and after whitening treatment, L* and a* showed significant differences in all groups, whereas b* did not show significant differences in any group. Conclusion: Malatang sauce caused a noticeable coloration of bovine teeth, with the degree of staining increasing over time. In addition, significant shade differences between the untreated and treated whitened groups confirmed increased susceptibility to staining after professional whitening. Therefore, brushing or rinsing with water after consuming foods containing malatang sauce is recommended to prevent staining. Limiting the intake of color-causing foods after whitening treatments is also necessary.

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