Biochemical Events in Dental Plaque

Silverstone, Leon M.; Johnson, N. W.; Hardie, J. M.; Williams, Ruth

doi:10.1007/978-1-349-16547-6_5

Cited by 1 publication

(2 citation statements)

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“…Previous studies demonstrated that base production in dental plaque is due to degradation of urea (ureolysis) (17, 29, 40, 41), degradation of arginine (arginolysis) (5, 15, 18, 40, 41) and decarboxylation of amino acid (9, 11, 13, 17, 39). The base production by ureolysis and arginolysis has been explained mainly by ammonia liberation from urea and arginine, respectively (6, 27). Decarboxylation of amino acid produces amine and carbonic acid.…”

Section: Resultsmentioning

confidence: 99%

“…Decarboxylation of amino acid produces amine and carbonic acid. During this reaction, H + is trapped into carbonic acid and the carbonic acid is released as carbon dioxide, leading to neutralization (9, 17, 27). Particularly at low pH, the decarboxylation of amino acid has been considered a main bacterial metabolic activity producing base (9, 11, 13).…”

Section: Resultsmentioning

confidence: 99%

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Acid‐neutralizing activity during amino acid fermentation by Porphyromonas gingivalis, Prevotella intermedia and Fusobacterium nucleatum

Takahashi

2003

Oral Microbiology and Immunology

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Acid-neutralizing activity during amino acid fermentation by washed cells of Porphyromonas gingivalis, Prevotella intermedia and Fusobacterium nucleatum was studied. When the washed cells of these strains were anaerobically incubated in the presence of aspartylaspartic acid or glutamylglutamic acid for P. gingivalis, aspartic acid for P. intermedia and glutamic acid for F. nucleatum at an initial pH of 5.0 or 5.5, the pH of the incubation mixtures rose toward neutral. F. nucleatum had the highest acid-neutralizing activity, followed by P. intermedia and P. gingivalis. The P. intermedia and F. nucleatum cells were used to measure the amounts of base produced at a fixed pH of 5.0. These cells generated significant amounts of base at pH 5.0 along with the production of organic acids and ammonia from aspartic or glutamic acid. Acid-base balance theoretically calculated from the amounts of consumed substrate and end products implies that the acid-neutralizing activity was derived from the decrease in acidity during the fermentation of amino acid into organic acids and ammonia.

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