La libération des composés d'arôme détermine la qualité aromatique des produits alimentaires, et contribue ainsi aux choix et préférences des consommateurs. Dans ce contexte, la compréhension et la modélisation de la cinétique de libération est un défi scientifique et un enjeu de santé afin de pouvoir formuler des produits en intégrant des critères nutritionnels et sensoriels. Ce travail de thèse a permis d'étudier et de modéliser les mécanismes en bouche responsables de la dynamique de libération des stimuli olfactifs lors de consommation d'un aliment liquide ou solide chez l'homme.<br />• Dans un premier temps, un modèle mécanistique décrivant la libération des composés d'arôme au cours de la consommation d'un aliment liquide ou semi-liquide a été développé. Ces produits ont un temps de résidence en bouche très court et ne nécessitent pas de manipulation intra-orale complexe. Le modèle a été construit sur la base de bilans de matière prenant en compte des mécanismes de transfert entre certains sous-compartiments du système, ainsi que les conditions spécifiques aux différentes étapes de la consommation. Une comparaison du modèle avec des données de libération in vivo lors de la consommation de fluides newtnoniens aromatisés avec du diacétyle et de l'hexanoate d'éthyle a été effectuée. Cette étude nous a permis de comprendre le rôle du résidu post-pharyngé et de la viscosité sur la libération des composés d'arôme : • l'épaisseur du bol tapissant les muqueuses a pu être estimée à environ 15µm; • contrairement à l'hypothèse initiale, il a été mis en évidence que les propriétés pertinentes à prendre en considération pour la libération des composés d'arôme à partir d'un fluide newtonien sont celles d'un mélange de produit hautement dilué par la salive. • Dans un second temps, le modèle a été adapté à des produits nécessitant une mastication. Pour en rendre compte, de nouveaux mécanismes ont été intégrés: phénomènes de transfert de matière et de dissolution du produit dans la salive, génération d'une surface d'échange produit/fraction liquide du bol et l'ouverture vélopharyngienne lors de la mastication du produit. Le modèle a ensuite été confronté avec les données de libération du propanoate d'éthyle in vivo lors de la consommation de matrices fromagères modèles. Le modèle a pu être ajusté de façon satisfaisante à l'ensemble des données expérimentales et les deux paramètres inconnus de notre modèle (la vitesse d'incorporation moyenne de salive dans le bol au cours de la consommation et la fréquence d'ouverture du vélopharynx) ont pu être estimés. Cette étude nous a permis de comprendre le rôle de la mastication sur la libération des composés d'arôme lors de la consommation d'aliments solides. De plus, l'étude de la libération de la 2-nonanone a permis de mettre en évidence un phénomène d'adsorption sur les muqueuses pour cette molécule. • Enfin, il ressort de la comparaison des deux modèles que les paramèters clés gouvernant la libération des composés d'arôme ne sont pas les mêmes selon la catégorie de produit (liquide ou solide) considérée: • lors de la consommation d'aliments liquides ou semi-liquides, le coefficient de transfert de matière dans le bol, la fréquence respiratoire de l'individu et l'épaisseur du résidu post-pharyngé sont les trois facteurs clés gouvernant la libération des composés d'arôme; • en revanche, lors de la consommation de produits solides mastiqués, ce sont la vitesse d'incorporation moyenne de salive dans le bol, la fréquence d'ouverture du vélopharynx et la durée de mastication qui sont les trois paramètres ayant un effet majeur sur les cinétiques de libération. La démarche de modélisation nous a permis de mieux comprendre les parts relatives du produit, de l'individu, et de l'interaction produit-individu sur la libération des composés d'arôme au cours de la consommation d'un aliment. / Delivery of aroma compounds to olfactory receptors determines the aromatic quality of food products and contributes to consumer choices and preferences. Therefore, understanding and modelling the release kinetic is a scientific challenge and a health issue in order to formulate products of both high nutritional and sensory quality. This thesis studied in-mouth mechanisms responsible of the dynamics of olfactory stimuli release during food consumption. • First, a mechanistic model describing the aroma compounds release during consumption of a liquid or semi-liquid food has been developed. These products have a very short in-mouth residence time and do not require complex intra-oral manipulation. The model takes into account mass balances, transfer mechanisms occurring between some sub-compartments of the system, and the specific conditions at the different stages of consumption. A comparison of the model predictions with in vivo release data during the consumption of Newtnonien fluids flavored with diacetyl and ethyl hexanoate was performed. This study highlighted the role of post-pharyngeal residue and viscosity on the aroma compounds release: • the thickness of bolus covering the mucous membranes has been estimated at about 15μm; • it was found that the relevant properties to be considered for the release of aroma compounds from a Newtonian fluid are those of a mixture highly diluted by saliva. • Second, the model previously developed was adapted for products requiring chewing. It takes into account the phenomena of mass transfer and dissolution of the product in the saliva during chewing. The generation of a product/liquid contact surface as well as the velopharyngial opening that occurs during the mastication of the product were also integrated into the model. The model was then confronted with in vivo release data for ethyl propanoate during consumption of four cheese matrices. All simulations have been satisfactorily fitted to experimental data and the two unknown parameters of our model (the average rate of saliva incorporation into the bolus and the frequency of velopharyngial opening) could be estimated. This study has enabled us to understand the role of mastication on the release of aroma compounds during consumption of solid food: • the opening of velopharynx during intra-oral manipulation of the product produces a continuous supply of aroma compounds in the nose; • the residence time of solid product in the mouth are much longer than for the consumption of liquid and semi-liquid foods, allowing the secretion of significant volumes of saliva. In addition, the study of the release of 2-nonanone highlighted an adsorption phenomenon on the mucous membranes for this molecule. • Finally, sensitivity analysis of the two release models indicates that: • when eating a liquid or semi-liquid food, the mass transfer coefficient in the bolus, the breath rate and the thickness of post-pharyngeal residue are the three key factors governing the release of aroma compounds; • however, when eating a solid food product, it is the average rate of saliva incorporation into the bolus during consumption, the frequency and duration of velopharyngeal opening, and the mastication time which are the three parameters that have major effects on the kinetics of release. The modeling approach allowed us to better understand the relative effects of the product, the individual, and individual-product interaction on the release of aroma compounds during food consumption. The results of this work indicated that the most important parameters depend on the category of product (liquid or solid) under consideration.

O presente trabalho avaliou o efeito in situ de uma goma de mascar comercialmente disponível contendo caseína fosfopeptídea - fosfato de cálcio amorfo (CPP-ACP) na erosão dentária. Para a primeira etapa do estudo (capacidade remineralizadora) utilizaram-se 72 blocos de esmalte humano selecionados pela dureza de superfície (SHi) e erodidos in vitro pela imersão em Coca Cola®, pH 2,4 por 3 min (avaliação da dureza - SHd). Os blocos foram randomizados entre os grupos: GI Trident Fresh® (sem CPP-ACP), GII controle (sem chiclete) e GIII Trident Total® (com CPPACP). Doze voluntários utilizaram dispositivos intrabucais palatinos por 24 h em 3 fases cruzadas. Nas fases de GI e GIII os voluntários mascaram um chiclete (30 min) e em todas as fases após 2h, a dureza foi avaliada (SHf1). Os blocos foram reposicionados e os dispositivos usados por mais 22 h (+ 3 ciclos de mastigação de chiclete - GI e GIII). A dureza foi reavaliada (SHf2) para cálculo do percentual de recuperação de dureza (%SHR) após 2 e 24h. Na segunda etapa do estudo (ciclagem erosiva) 48 blocos de esmalte humano hígidos foram aleatorizados entre os grupos (GI, GII e GIII) e 8 voluntários utilizaram dispositivos intrabucais palatinos em fases cruzadas de 7 dias cada (washout de 7 dias). O protocolo de ciclagem erosiva foi de 4 imersões diárias do dispositivo intrabucal em 150 ml de Coca Cola® durante 5 min. Nos grupos I e III após cada desafio erosivo e reinserção do dispositivo na cavidade bucal, os voluntários mascaram um chiclete durante 30 min. A alteração da superfície do esmalte foi mensurada por perfilometria (&#x3BC;m). Os dados foram submetidos à ANOVA (2 critérios - etapa 1; 1 critério - etapa 2) e teste Tukey (&#x3B1;=0,05). Os resultados da recuperação de dureza demonstraram haver diferença significativa entre os grupos e os tempos (p<0,05). O Trident Total® (2h = 50,0%; 24h = 95,9%) promoveu maior recuperação de dureza que o Trident Fresh® (2h= 30,0%; 24h= 71,1%) e o grupo controle (2h = 15,7%; 24h = 40,9%). No desafio erosivo prolongado, o Trident Total® (5,2± 2,8 &#x3BC;m) e o Trident Fresh® (3,8 ± 1,5 &#x3BC;m) reduziram significativamente o desgaste dentário em relação ao grupo controle (6,8 ± 3,5 &#x3BC;m), no entanto, não houve diferença significativa entre os chicletes (p>0,05). Conclui-se que o efeito remineralizador da saliva foi maior após utilização de goma de mascar, sendo significativamente aumentado em função do período de remineralização e pela presença de CPP-ACP na goma de mascar. Contudo, para o protocolo de desafio erosivo adotado, apesar da goma de mascar convencional apresentar efeito na inibição do desgaste erosivo, o comportamento da goma de mascar com incorporação de CPP-ACP foi similar. / This study evaluated the in situ effect of a commercial chewing gum containing casein phosphopeptide - amorphous calcium phosphate (CPP-ACP) on dental erosion. On the first stage (remineralizing effect) 72 human enamel blocks, which were selected by surface hardness (SHi) and eroded in vitro by immersion in cola drink, pH 2,4 for 3 minutes (hardness evaluation - SHd) were used. Blocks were randomized into 3 groups: GI Trident Fresh® (conventional gum, without CPP-ACP), GII control (no gum) and GIII Trident Total® (with CPP-ACP). Twelve volunteers wore intraoral palatal devices for 24 h in 3 crossover phases. In phases of GI and GIII volunteers chewed a gum (30 min) and in all phases after 2h, the surface hardness was evaluated (SHf1). The blocks were reinserted and the devices used for additional 22h (+ 3 cycles of chewing gum - GI e GIII). The surface hardness was reassessed (SHf2) to calculate the percentage of surface hardness recovery (%SHR) after 2 and 24h. In the second stage (erosive cycling) 48 healthy human enamel blocks were randomized between groups (GI, GII and GIII) and 8 volunteers wore intraoral palatal devices in crossover phases of 7 days each (washout of 7 days). The cycling protocol consisted of 4 daily immersions of the intraoral device into 150 ml of cola drink for 5 min. In groups I and III after each erosive challenge and oral device reinsertion into oral cavity, the volunteers chewed a gum for 30 min. The enamel surface alterations were measured by profilometry (&#x3BC;m). Data were analyzed by Anova (Two way - stage 1, One way - stage 2) and Turkeys test (&#x3B1;=0,05). The results of percentage of surface hardness recovery showed significant differences for factors groups and time (p<0.05). Trident Total® (2h = 50.0%; 24h = 95.9%) showed higher percentage of surface hardness recovery than the Trident Fresh® (2h = 30.0%; 24h = 71.1%) and control group (2h = 15.7% 24h = 40.9%). In the prolonged erosive challenge, Trident Total® (5.2 ± 2.8 &#x3BC;m) and Trident Fresh® (3.8 ± 1.5 µm) significantly reduced tooth wear compared to control group (6.8 ± 3, 5 µm). However, there was no significant difference between chewing gums. It is concluded that the saliva remineralizing effect increased after the use of conventional chewing gum and was enhanced by prolonged period of remineralization and by the presence of CPPACP in the chewing gum. However for the adopted erosive challenge, despite the conventional chewing gum being able to diminish erosive wear, the chewing gum containing CPP-ACP showed similar effect.

O efeito protetor da caseína fosfopeptídea fosfato de cálcio amorfo (CPP-ACP) contra a erosão dentária é controverso. Este estudo in situ teve como objetivo investigar a capacidade de uma goma de mascar com CPP-ACP em prevenir uma única desmineralização erosiva. Blocos de esmalte bovino (120) selecionados pela dureza superficial inicial foram divididos aleatoriamente entre os grupos: GI - goma de mascar com CPP-ACP, GII - goma de mascar sem CPP-ACP e GIII - controle negativo para avaliação do efeito protetor sem estimulação salivar (sem goma de mascar). Dezenove voluntários participaram do estudo durante três fases cruzadas de 2 h cada. Nas fases de GI e GII os voluntários usaram dispositivos intrabucais palatinos contendo 2 blocos de esmalte, durante 120 minutos e mascaram uma unidade da goma de mascar correspondente ao grupo nos últimos 30 minutos. No grupo controle os voluntários usaram o dispositivo intrabucal por 2h, sem uso de goma de mascar. Em cada fase, imediatamente após a utilização, os dispositivos intrabucais foram imersos em refrigerante tipo cola durante 5 minutos para promover a desmineralização erosiva. A dureza superficial final foi mensurada e os valores foram utilizados para o cálculo do percentual de perda de dureza. Os dados foram analisados por ANOVA de medidas repetidas e teste Tukey (&#x3B1; = 5%). Menor perda de dureza do esmalte foi encontrada após a utilização de goma de mascar com (GI - 32,7%) e sem (GII - 33,5%) CPP-ACP relação ao efeito salivar sem estimulação (GIII - 39,8%) (p <0,05). Não houve diferença entre GI e GII (p> 0,05). Os resultados sugerem que a utilização de goma de mascar imediatamente antes de uma desmineralização erosiva é capaz de diminuir a perda de dureza do esmalte. No entanto, a presença de CPP-ACP na goma de mascar não foi capaz de melhorar este efeito. / The erosion-protective effect of CPP-ACP is controversial. This in situ study aimed to investigate the ability of CPP-ACP chewing gum to prevent a single event of erosive demineralization. Bovine enamel blocks (120), after selection (initial surface hardness) were randomly assigned to groups: GI-chewing gum with CPP-ACP, GIIchewing gum without CPP-ACP and Control group-salivary effect without stimulation (no gum). Nineteen volunteers participated on this study during 3 crossover phases of 2 h. On GI and GII, the volunteers wore intraoral palatal devices for 120 min and chewed a unit of the corresponding chewing gum on the last 30 min. On Control group the volunteer wore the appliance for 2 h, without chewing gum. On each phase immediately after the intraoral use, devices were extra orally immersed in cola drink for 5 minutes to promote erosive demineralization. The percentage of surface hardness loss was calculated. The data were analyzed by Repeated Measures ANOVA and Turkeys test. Less enamel hardness loss was found after the use of chewing gum with (GI-32.7 %) and without (GII-33.5%) CPP-ACP when compared to salivary effect without stimulation (control- 39.8%) (p<0.05). There was no difference between GI and GII (p>0.05). The results suggest that the use of chewing gum immediately before an erosive demineralization is able to diminish the enamel hardness loss. However, the presence of CPP-ACP in the chewing gum cannot enhance this protective effect.

No description available.

A mechatronic chewing robot of 6-DOF mechanism which consists mainly of the skull, six crank actuators, end effector and motion control system has been designed and is required to simulate human chewing behaviours while the chewed food properties are evaluated. The robotic mechanism is proposed and its kinematic parameters are defined according to the biomechanical findings and measurements of the human masticatory system. This thesis is concerned with the design and implementation of trajectory tracking control for robotic jaw actuators via Galil motion controller. The aim of this project is to simulate the dynamics behaviour and force-motion control of the robot, and to quantitatively assess food texture changes during chewing. A control system based Galil motion control card has been formed to achieve the motion of simulated human mastication. Some real human mastication motion have been tracked and used as targeted trajectories for the robot to reproduce. Several experiments have been executed to measure the jaw movements and chewing forces. To reduce the vibration of the actuators and protect sensitive linkage part of the robot, the traditional PID control and some advanced control theories were implemented to achieve most effective efforts. A mathematical model was also designed at the first stage when a test actuator powered by brushless motor was formed; however, it is finally proven not well controlled in either mechanical and control ways. Major features of the built robot including the motion control system are presented and tested. Experimental results including free chewing, soft-food and hard-food chewing are given where the foods are simulated by foam and hard objects. Also the joint actuations and driving torques required are compared for the chewing of different foods. In conclusion, tracking motion control has been attempted on the physical robot and a solution to the trajectory control has been developed.

Thesis (D.P.H.)--University of Michigan.

Dissertation (D.P.H.)--University of Michigan.

Esta pesquisa avaliou o sistema estomatognático de crianças saudáveis com ou sem necessidade de tratamento ortodôntico por meio do desempenho mastigatório, contato de forças oclusais e mobilidade mandibular. Noventa crianças foram selecionadas e distribuídas em três grupos: GSN (Grau 1, sem necessidade de tratamento ortodôntico, 8,00 ± 0,43 anos de idade, n = 26), GPN (Grau 2, pequena necessidade de tratamento, 8,89 ± 0,43 anos de idade, n = 28) e GMN (Grau 3, moderada necessidade de tratamento ortodôntico, 8,44 ± 0,22 anos de idade, n = 36). A necessidade de tratamento ortodôntico foi classificada pelo Índice de Necessidade de Tratamento Ortodôntico - Componentes de Saúde Dental (IOTN-DHC). O desempenho mastigatório foi avaliado pelo integral da envoltória do sinal eletromiográfico durante os ciclos mastigatórios do músculo masseter, temporal, orbicular da boca (segmento direito e segmento esquerdo) e supra-hioideo na mastigação habitual com alimentos macios e consistentes. Foi utilizado o sistema Trigno EMG com eletrodos sem fio para captação e análise do sinal eletromiográfico (&micro;V). O sistema T-Scan® III Occlusal Analysis foi utilizado para analisar o contato de forças oclusais (%) entre as hemiarcadas superior e inferior (lado direito e esquerdo). A amplitude (mm) de abertura normal e abertura máxima voluntária e movimentos bordejantes mandibulares (lateralidade direita, lateralidade esquerda e protrusão) foi mensurada com régua milimetrada. Os dados obtidos foram tabulados e submetidos à análise estatística (SPSS 22.0, ANOVA, teste post-hoc de Bonferroni, p &le;0,05). Verificou-se que GMN apresentou menor desempenho mastigatório e desequilíbrio de forças oclusais na maxila/mandíbula em relação GPN e GSN, sem diferença significativa, e maior amplitude de abertura da boca e movimentos excursivos mandibulares com diferença significativa na abertura normal (p=0,02). Portanto, crianças com moderada necessidade de tratamento ortodôntico apresentaram alterações funcionais no sistema estomatognático, em especial no desempenho mastigatório, força oclusal e mobilidade mandibular. / This research evaluated the stomatognathic system of healthy children with or without orthodontic treatment need through masticatory performance, occlusal strength and mandibular mobility. Ninety children were selected and distributed into three groups: GSN (Grade 1, no orthodontic treatment need, 8.00 ± 0.43 years old, n = 26), GPN (Grade 2, small orthodontic treatment need, 8.89 ± 0.43 years old, n = 28) and GMN (Grade 3, moderate orthodontic treatment need, 8.44 ± 0.22 years old, n = 36). The orthodontic treatment need was classified by the Orthodontic Treatment Need - Dental Health Components Index (IOTN-DHC). The masticatory performance was evaluated by the full linear envelope of the electromyographic signal during the masticatory cycles of masseter, temporal, mouth orbicularis (left and right segments) and suprahyoids muscles in the habitual chewing with soft and consistent foods. The Trigno EMG system was used with wireless electrodes to capture and analyze the electromyographic signal (&micro;V). The T-Scan® III Occlusal Analysis system was used to analyze occlusal forces (%) between the upper and lower dental arch (right and left sides). The normal and maximum opening width (mm) and mandibular movements (right laterality, left laterality and protrusion) were measured with a millimeter ruler. Data were tabulated and submitted to statistical analysis (SPSS 22.0, ANOVA, Bonferroni post-hoc test, p&le;0.05). It was verified that GMN presented lower masticatory performance and imbalance of the occlusal forces in maxila/ mandible to GPN and GSN, with no significant difference, and greater mouth opening amplitude and mandibular excursive movements, with significant difference, in normal opening mouth (p=0.02). Therefore, children with moderate orthodontic treatment need presented functional alterations in the stomatognathic system, especially in the masticatory performance, occlusal force and mandibular mobility.

O efeito protetor da caseína fosfopeptídea fosfato de cálcio amorfo (CPP-ACP) contra a erosão dentária é controverso. Este estudo in situ teve como objetivo investigar a capacidade de uma goma de mascar com CPP-ACP em prevenir uma única desmineralização erosiva. Blocos de esmalte bovino (120) selecionados pela dureza superficial inicial foram divididos aleatoriamente entre os grupos: GI - goma de mascar com CPP-ACP, GII - goma de mascar sem CPP-ACP e GIII - controle negativo para avaliação do efeito protetor sem estimulação salivar (sem goma de mascar). Dezenove voluntários participaram do estudo durante três fases cruzadas de 2 h cada. Nas fases de GI e GII os voluntários usaram dispositivos intrabucais palatinos contendo 2 blocos de esmalte, durante 120 minutos e mascaram uma unidade da goma de mascar correspondente ao grupo nos últimos 30 minutos. No grupo controle os voluntários usaram o dispositivo intrabucal por 2h, sem uso de goma de mascar. Em cada fase, imediatamente após a utilização, os dispositivos intrabucais foram imersos em refrigerante tipo cola durante 5 minutos para promover a desmineralização erosiva. A dureza superficial final foi mensurada e os valores foram utilizados para o cálculo do percentual de perda de dureza. Os dados foram analisados por ANOVA de medidas repetidas e teste Tukey (&#x3B1; = 5%). Menor perda de dureza do esmalte foi encontrada após a utilização de goma de mascar com (GI - 32,7%) e sem (GII - 33,5%) CPP-ACP relação ao efeito salivar sem estimulação (GIII - 39,8%) (p <0,05). Não houve diferença entre GI e GII (p> 0,05). Os resultados sugerem que a utilização de goma de mascar imediatamente antes de uma desmineralização erosiva é capaz de diminuir a perda de dureza do esmalte. No entanto, a presença de CPP-ACP na goma de mascar não foi capaz de melhorar este efeito. / The erosion-protective effect of CPP-ACP is controversial. This in situ study aimed to investigate the ability of CPP-ACP chewing gum to prevent a single event of erosive demineralization. Bovine enamel blocks (120), after selection (initial surface hardness) were randomly assigned to groups: GI-chewing gum with CPP-ACP, GIIchewing gum without CPP-ACP and Control group-salivary effect without stimulation (no gum). Nineteen volunteers participated on this study during 3 crossover phases of 2 h. On GI and GII, the volunteers wore intraoral palatal devices for 120 min and chewed a unit of the corresponding chewing gum on the last 30 min. On Control group the volunteer wore the appliance for 2 h, without chewing gum. On each phase immediately after the intraoral use, devices were extra orally immersed in cola drink for 5 minutes to promote erosive demineralization. The percentage of surface hardness loss was calculated. The data were analyzed by Repeated Measures ANOVA and Turkeys test. Less enamel hardness loss was found after the use of chewing gum with (GI-32.7 %) and without (GII-33.5%) CPP-ACP when compared to salivary effect without stimulation (control- 39.8%) (p<0.05). There was no difference between GI and GII (p>0.05). The results suggest that the use of chewing gum immediately before an erosive demineralization is able to diminish the enamel hardness loss. However, the presence of CPP-ACP in the chewing gum cannot enhance this protective effect.

O presente trabalho avaliou o efeito in situ de uma goma de mascar comercialmente disponível contendo caseína fosfopeptídea - fosfato de cálcio amorfo (CPP-ACP) na erosão dentária. Para a primeira etapa do estudo (capacidade remineralizadora) utilizaram-se 72 blocos de esmalte humano selecionados pela dureza de superfície (SHi) e erodidos in vitro pela imersão em Coca Cola®, pH 2,4 por 3 min (avaliação da dureza - SHd). Os blocos foram randomizados entre os grupos: GI Trident Fresh® (sem CPP-ACP), GII controle (sem chiclete) e GIII Trident Total® (com CPPACP). Doze voluntários utilizaram dispositivos intrabucais palatinos por 24 h em 3 fases cruzadas. Nas fases de GI e GIII os voluntários mascaram um chiclete (30 min) e em todas as fases após 2h, a dureza foi avaliada (SHf1). Os blocos foram reposicionados e os dispositivos usados por mais 22 h (+ 3 ciclos de mastigação de chiclete - GI e GIII). A dureza foi reavaliada (SHf2) para cálculo do percentual de recuperação de dureza (%SHR) após 2 e 24h. Na segunda etapa do estudo (ciclagem erosiva) 48 blocos de esmalte humano hígidos foram aleatorizados entre os grupos (GI, GII e GIII) e 8 voluntários utilizaram dispositivos intrabucais palatinos em fases cruzadas de 7 dias cada (washout de 7 dias). O protocolo de ciclagem erosiva foi de 4 imersões diárias do dispositivo intrabucal em 150 ml de Coca Cola® durante 5 min. Nos grupos I e III após cada desafio erosivo e reinserção do dispositivo na cavidade bucal, os voluntários mascaram um chiclete durante 30 min. A alteração da superfície do esmalte foi mensurada por perfilometria (&#x3BC;m). Os dados foram submetidos à ANOVA (2 critérios - etapa 1; 1 critério - etapa 2) e teste Tukey (&#x3B1;=0,05). Os resultados da recuperação de dureza demonstraram haver diferença significativa entre os grupos e os tempos (p<0,05). O Trident Total® (2h = 50,0%; 24h = 95,9%) promoveu maior recuperação de dureza que o Trident Fresh® (2h= 30,0%; 24h= 71,1%) e o grupo controle (2h = 15,7%; 24h = 40,9%). No desafio erosivo prolongado, o Trident Total® (5,2± 2,8 &#x3BC;m) e o Trident Fresh® (3,8 ± 1,5 &#x3BC;m) reduziram significativamente o desgaste dentário em relação ao grupo controle (6,8 ± 3,5 &#x3BC;m), no entanto, não houve diferença significativa entre os chicletes (p>0,05). Conclui-se que o efeito remineralizador da saliva foi maior após utilização de goma de mascar, sendo significativamente aumentado em função do período de remineralização e pela presença de CPP-ACP na goma de mascar. Contudo, para o protocolo de desafio erosivo adotado, apesar da goma de mascar convencional apresentar efeito na inibição do desgaste erosivo, o comportamento da goma de mascar com incorporação de CPP-ACP foi similar. / This study evaluated the in situ effect of a commercial chewing gum containing casein phosphopeptide - amorphous calcium phosphate (CPP-ACP) on dental erosion. On the first stage (remineralizing effect) 72 human enamel blocks, which were selected by surface hardness (SHi) and eroded in vitro by immersion in cola drink, pH 2,4 for 3 minutes (hardness evaluation - SHd) were used. Blocks were randomized into 3 groups: GI Trident Fresh® (conventional gum, without CPP-ACP), GII control (no gum) and GIII Trident Total® (with CPP-ACP). Twelve volunteers wore intraoral palatal devices for 24 h in 3 crossover phases. In phases of GI and GIII volunteers chewed a gum (30 min) and in all phases after 2h, the surface hardness was evaluated (SHf1). The blocks were reinserted and the devices used for additional 22h (+ 3 cycles of chewing gum - GI e GIII). The surface hardness was reassessed (SHf2) to calculate the percentage of surface hardness recovery (%SHR) after 2 and 24h. In the second stage (erosive cycling) 48 healthy human enamel blocks were randomized between groups (GI, GII and GIII) and 8 volunteers wore intraoral palatal devices in crossover phases of 7 days each (washout of 7 days). The cycling protocol consisted of 4 daily immersions of the intraoral device into 150 ml of cola drink for 5 min. In groups I and III after each erosive challenge and oral device reinsertion into oral cavity, the volunteers chewed a gum for 30 min. The enamel surface alterations were measured by profilometry (&#x3BC;m). Data were analyzed by Anova (Two way - stage 1, One way - stage 2) and Turkeys test (&#x3B1;=0,05). The results of percentage of surface hardness recovery showed significant differences for factors groups and time (p<0.05). Trident Total® (2h = 50.0%; 24h = 95.9%) showed higher percentage of surface hardness recovery than the Trident Fresh® (2h = 30.0%; 24h = 71.1%) and control group (2h = 15.7% 24h = 40.9%). In the prolonged erosive challenge, Trident Total® (5.2 ± 2.8 &#x3BC;m) and Trident Fresh® (3.8 ± 1.5 µm) significantly reduced tooth wear compared to control group (6.8 ± 3, 5 µm). However, there was no significant difference between chewing gums. It is concluded that the saliva remineralizing effect increased after the use of conventional chewing gum and was enhanced by prolonged period of remineralization and by the presence of CPPACP in the chewing gum. However for the adopted erosive challenge, despite the conventional chewing gum being able to diminish erosive wear, the chewing gum containing CPP-ACP showed similar effect.