Dental caries-protective agents in milk and milk products: investigations in vitro

Grenby, T.H.; Andrews, Anthony T.; Mistry, M; Williams, Robert J.

doi:10.1016/s0300-5712(00)00061-0

Cited by 92 publications

(75 citation statements)

References 30 publications

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“…Enamel erosions are produced by solutions with much lower pH than those used to create carious lesions. Grenby et al [2001] found that milk proteins/peptides are strongly bound to dental enamel in the pH range 3.5-5.5. This suggests that milk protein products would lose affi nity for enamel under the severely acidic conditions necessary to produce erosion.…”

Section: Discussionmentioning

confidence: 99%

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Effect of a Casein/Calcium Phosphate-Containing Tooth Cream and Fluoride on Enamel Erosion in vitro

Lennon

Pfeffer²,

Buchalla³

et al. 2006

Caries Res

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The aim of this study was to determine whether a tooth cream containing casein/calcium phosphate (CasCP) protects enamel against erosion. Sixty bovine enamel specimens were prepared for profilometry and distributed into five groups. Specimens were rinsed with artificial saliva interrupted by 1% citric acid (pH 2.3) for 30 s 6 times daily for 14 days. Group 1 (n = 12) was not treated (control); in group 2 (n = 12) CasCP was applied for 120 s twice daily; in group 3 (n = 12) 250 ppm fluoride as NaF was applied for 120 s twice daily; in group 4 (n = 12) CasCP was applied for 120 s, then 250 ppm fluoride for 120 s twice daily, and in group 5 (n = 12) amine fluoride (AmF) gel (12,500 ppm fluoride) was applied for 120 s twice daily. Differences between groups with respect to erosive enamel loss (profilometrically determined depth after 7 and 14 days) were tested by the Mann-Whitney test (α = 0.05). After 7/14 days’ erosive cycling, specimens treated with AmF gel showed significantly less enamel loss (18.5/35.5 µm; medians) than those treated with CasCP (25.5/46.9 µm), 250 ppm fluoride (25.0/ 40.9 µm), CasCP and 250 ppm fluoride (23.9/47.4 µm) or with no treatment (26.3/49.8 µm). It is concluded that highly fluoridated acidic AmF gel can protect enamel against erosion while CasCP, 250 ppm fluoride or a combination of CasCP and 250 ppm fluoride provide little protection.

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Section: Discussionmentioning

confidence: 99%

“…

Numerous studies have shown that bovine milk and milk products can protect against dental caries [Silva et al, 1986;Schüpbach et al, 1996;Guggenheim et al, 1999;Grenby et al, 2001]. Casein has been identifi ed as one of the milk fractions responsible for the anticaries effect.

…”

mentioning

confidence: 99%

Effect of a Casein/Calcium Phosphate-Containing Tooth Cream and Fluoride on Enamel Erosion in vitro

Lennon

Pfeffer²,

Buchalla³

et al. 2006

Caries Res

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“…Hard cheese is virtually carbohydrate free, has a high content of calcium and phosphate, and a higher content of bioactive peptides than milk due to casein enrichment and bacterial proteolysis. Thus, ␤ -casein-derived caseinophosphopeptide and proteosepeptone peptides, -casein-derived caseinoglycomacropeptide and kappacin peptides supporting mineral equilibrium at the tooth/oral fluid interface [Grenby et al, 2001;Reynolds et al, 2003;Aoba, 2004], pH buffering [Rugg-Gunn et al, 1975] and inhibition of adhesion and metabolism of mutans streptococci in vitro [Schüp-bach et al, 1996;Guggenheim et al, 1999;Malkoski et al, 2001] may all confer protective properties on cheese. However, the power of cheese/cheese components in caries prevention should be tested in population-based intervention studies in various settings of subjects.…”

Section: Discussionmentioning

confidence: 99%

Diet Intake and Caries Prevalence in Four-Year-Old Children Living in a Low-Prevalence Country

Öhlund

Holgerson²,

Bäckman³

et al. 2006

Caries Res

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Preventive measures have dramatically decreased the prevalence of dental caries in children. However, risk factors for the disease in children living in low-prevalence areas remain elusive. In the present study we evaluated associations between dental caries, saliva levels of mutans streptococci and lactobacilli, and diet with special emphasis on the intake of fermentable carbohydrates and dairy products in 4-year-old children living in an area where the overall caries prevalence was low. Dietary intake was recorded in 234 infants as part of the Study of Infant Nutrition in Umeå, Sweden (SINUS). Of these the parents of 124 children gave consent to participate in a follow-up at 4 years of age. Dietary intake, height and weight, dental caries, oral hygiene, including tooth brushing habits, presence of plaque and gingival inflammation, fluoride habits and numbers of mutans streptococci and lactobacilli in saliva were recorded. Using multivariate stepwise logistic regression, caries experience was negatively associated with intake frequency of cheese (OR = 0.67; 95% CI = 0.44–0.98) and positively associated with the salivary level of mutans streptococci (OR = 1.57; 95% CI = 1.21–2.03). Caries experience was not correlated with intake frequency or amounts of carbohydrate-containing foods, with any other particular food, or with daily intake of energy, carbohydrate or any other macro- or micronutrient. We conclude that cheese intake may have a caries-protective effect in childhood populations where the overall caries prevalence and caries experience are low and the children are regularly exposed to fluoride from toothpaste.

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“…Removal of casein, fat or lactose from the milk does not affect its protective capacity on demineralization (15). Free calcium and phosphate have some effect, but after removal of all these components milk still contains powerful protective factors identi ed as water-soluble proteose-peptones, amounting to 1 g l ¼ 1 milk (15).…”

Section: Prevention Of Tooth Demineralizationmentioning

confidence: 99%

“…Free calcium and phosphate have some effect, but after removal of all these components milk still contains powerful protective factors identi ed as water-soluble proteose-peptones, amounting to 1 g l ¼ 1 milk (15).…”

Section: Prevention Of Tooth Demineralizationmentioning

confidence: 99%

Milk and dairy products: possible effects on dental health

Johansson¹

2002

Food & Nutrition Research

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Milk and dairy products have a low cariogenic potential, but they are also claimed to be cariostatic. Thus, bovine milk and cheese provide protection against caries in rats and in situ, even in caries-susceptible conditions. The mechanisms involve several milk components and effects. Caseins and peptides thereof, i.e. casein glycomacropeptide (CGMP) and casein phosphopeptide (CPP), reduce the adhesion of cariogenic mutans streptococci in situ and seem to reduce colonization in the rat. They block adhesion in solution (clearance), as well as when bound to tooth surfaces. CGMP binds to the tooth as micelle-like structures, which do not bind bacteria. CPP binds as minor complexes with calcium and phosphate, buffering calcium and phosphate when hydroxyapatite solubility increases by decreasing pH, and possibly explaining the acid-buffering effect from milk and cheese. Further, peptides in the whey fraction, i.e. proteose-peptones, provide protection against tooth tissue demineralization, and other milk peptides, such as kappacin (a k-casein-derived peptide), lactoferrin, lactoperoxidase and lysozyme, possess innate immunity-like functions. Using milk components as a caries-prophylactic measure has not been studied in humans, but epidemiological studies con rm associations between milk:cheese intake and protection against caries. However, the impact of possible confounders cannot yet be fully evaluated.

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Dental caries-protective agents in milk and milk products: investigations in vitro

Cited by 92 publications

References 30 publications

Effect of a Casein/Calcium Phosphate-Containing Tooth Cream and Fluoride on Enamel Erosion in vitro

Effect of a Casein/Calcium Phosphate-Containing Tooth Cream and Fluoride on Enamel Erosion in vitro

Diet Intake and Caries Prevalence in Four-Year-Old Children Living in a Low-Prevalence Country

Milk and dairy products: possible effects on dental health

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