Glucose clearance from different surfaces of human central incisors and first molars

Hanaki, Masahiro; Nakagaki, Haruo; Nakamura, Hiroshi; Kondo, Kunïkazu; Weatherell, J.A.; Robinson, C.

doi:10.1016/0003-9969(93)90183-m

Cited by 13 publications

(4 citation statements)

References 13 publications

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“…Unstimulated saliva does not mix well in the mouth, and the buffering capacity of saliva from the different glands varies significantly [13]. Other investigators have reported that glucose clearance varies at the different sites in the oral cavity [14]. No foodstuff can be considered a 'pure' food.…”

Section: Discussionmentioning

confidence: 99%

Clearance and Metabolism of Starch Foods in the Oral Cavity

Linke

Birkenfeld²

1999

Ann Nutr Metab

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The presence of carbohydrates and organic acids was monitored in the oral cavity over a 3-hour period following the ingestion of six foods containing cooked starch (popcorn, potato chips, corn flakes, bread stick, hard pretzel and wheat cracker) and compared to a food containing sugar (chocolate-covered candy bar). Oral fluid samples were collected at 30-min intervals from five different tooth sites from 7 volunteers using absorbent paper points. Samples were analyzed for carbohydrates and organic acids using high-performance liquid chromatography. Analytical data for each food were pooled and compared to the results of the sugar food. The amount of lactic acid produced 30 min after ingestion was highest with the potato chips and lowest with the corn flakes. Potato starch contributed more readily to oral lactic acid production than wheat or corn starch. A direct linear relationship existed between lactic acid production and the presence of oral glucose produced from starch, which occurred via the metabolites maltotriose and maltose. Oral clearance of foods containing cooked starch proceeded significantly slower than that of the sugar food, thus contributing to a prolonged period of lactic acid production.

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Section: Discussionmentioning

confidence: 99%

Clearance and Metabolism of Starch Foods in the Oral Cavity

Linke

Birkenfeld²

1999

Ann Nutr Metab

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“…It is reasonable to expect that, after swallowing, the reduction in intensity of astringency over time is dependent on the flushing of phenolics from the mouth and the replenishment of saliva which then acts as lubricant. The rate of clearance of various substances introduced uniformly into the oral cavity has been observed to vary significantly within the various parts of the mouth (Weatherell et al 1986, Dawes and Weatherell 1990, Wanatabe 1992, Hanaki et al 1993, Wennerholm and Emilson 1995, Bashir et al 1995. For example, the clearance of citric acid from the inner upper lip surface is 30 times slower than from the floor of the mouth (Bashir et al 1995).…”

Section: Astringent Qualitymentioning

confidence: 99%

Red wine astringency: a review

Gawel

1998

Aust J Grape Wine Res

345

277

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The chemical and physical basis for red wine astringency is reviewed. Models describing the physiological foundation of astringency are presented and compared. The phenolic and other red wine components that evoke astringency are described, together with their sensory properties and the factors that affect their perception. The paper also presents a detailed account of the chemical properties of saliva and the possible modes of interaction between these and red wine phenolics that lead to the necessary physical changes in saliva required to elicit astringency. Reasons for differences in astringency perception across oral sites and amongst individual tasters are also discussed. It is concluded that whilst great advances have been made in the field of red wine phenolic chemistry in recent years, a better understanding of the effect of wine polyphenol-salivary protein interaction on the rheological properties of saliva is required in order to gain a comprehensive understanding of red wine astringency.Abbreviations BSA bovine serum albumin; Gly glycine; GPRP glycosylated proline-rich protein; Mr molecular weight; MG1 high-Mr mucin; MG2 low-Mr mucin; NMR nuclear magnetic resonance; pI isoelectric point; Pro proline; PRP proline-rich protein. GawelRed wine astringency 75Red wine astringency

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“…Intraoral site differences in rates of oral clearance are probably related to saliva velocity at different sites in the mouth (45). In this regard, Hanaki et al (193) reported that clearance of glucose is slowest on the labial surfaces of the maxillary incisors and the buccal surfaces of the mandibular molars. These site differences in oral clearance may explain in part the distribution of the carious lesions in ECC which are characteristically localized to the maxillary primary incisors and first molars (11, 12).…”

Section: Oral Clearance Of Carbohydratesmentioning

confidence: 99%

Biological mechanisms of early childhood caries

Seow

1998

Comm Dent Oral Epid

220

161

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Abstract— The present paper reviews biological issues in early childhood caries (ECC) in light of the current understanding of the field. Despite the general global decline in dental caries in the past decades, ECC has become a significant problem in many developing countries and some minority communities in western industrialized nations. Like other types of caries, ECC is caused by mutans streptococci that ferment dietary carbohydrates to produce acid attacks on susceptible teeth over a period of time. However, while the general etiology of ECC appears similar to that of other types of caries, the predisposing factors are still unclear. The biology of ECC may be modified by several factors unique to young children, related to the implantation of cariogenic bacteria, immaturity of the host defense systems, as well as behavioral patterns associated with feeding and oral hygiene in early childhood.

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Glucose clearance from different surfaces of human central incisors and first molars

Cited by 13 publications

References 13 publications

Clearance and Metabolism of Starch Foods in the Oral Cavity

Clearance and Metabolism of Starch Foods in the Oral Cavity

Red wine astringency: a review

Biological mechanisms of early childhood caries

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