Telemetric recordings of interdental plaque pH during different meal patterns

Imfeld, T; Hirsch, Robert S.; Mühlemann, H

doi:10.1038/sj.bdj.4804020

Cited by 37 publications

(15 citation statements)

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“…Evidence from animal studies (Konig, 1966), plaque pH studies (Rugg-Gunn et al 1975;Imfeld et al 1978;Jensen et al 1984;Jensen & Welfel, 1990) and enamel slab experiments (Silva et al 1986;Jensen & Welfel, 1990) have all shown that cheese has anticaries properties. Several mechanisms have been proposed for this action, including stimulation of saliva flow, increasing the calcium content of plaque (Rugg-Gunn et al 1975;Jenkins & Hargreaves, 1989), and adsorption of protein to enamel (Higham & Edgar, 1989).…”

Section: Other Protective Factorsmentioning

confidence: 99%

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

Moynihan

1995

Nutr. Res. Rev.

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Section: Other Protective Factorsmentioning

confidence: 99%

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

Moynihan

1995

Nutr. Res. Rev.

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“…10 Cheese is a good gustatory stimulant of salivary flow: consumption of a lump of cheese following a sugary snack almost abolishes the usual fall in plaque pH which follows sugar consumption. 1,11,12 However, the gustatory effect of cheese on saliva flow only partially accounts for its cariostatic action because the caries-reducing property of cheese is effective in desalivated animals. 13 The calcium concentration of dental plaque is an important determinant of the balance between enamel de-and remineralisation because the rate of dissolution of the enamel hydroxyapatite is determined chiefly by the level of saturation with calcium and phosphate ions of the environment of the tooth.…”

Section: Researchmentioning

confidence: 99%

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Moynihan¹,

Ferrier²,

Jenkins³

1999

Br Dent J

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RESEARCHdental caries reduced the enamel demineralisation caused by sucrose rinses. 3 More recently, a study of 179 children aged 7 to 9 years, showed that consumption of 5 g of cheese following breakfast for a period of 2 years was effective in reducing caries. 9 In one extensive dietary survey it was shown that children who were caries-free consumed significantly more cheese than children who were more caries-prone. 10 Cheese is a good gustatory stimulant of salivary flow: consumption of a lump of cheese following a sugary snack almost abolishes the usual fall in plaque pH which follows sugar consumption. 1,11,12 However, the gustatory effect of cheese on saliva flow only partially accounts for its cariostatic action because the caries-reducing property of cheese is effective in desalivated animals. 13 The calcium concentration of dental plaque is an important determinant of the balance between enamel de-and remineralisation because the rate of dissolution of the enamel hydroxyapatite is determined chiefly by the level of saturation with calcium and phosphate ions of the environment of the tooth. Increasing the calcium concentration of the environment of the tooth disfavours de-and favours remineralisation. The calcium, but not the phosphate concentration of dental plaque increase significantly following the consumption of uncooked cheese on its own. 1-3 These observations suggest that changes in the calcium concentration of plaque following cheese consumption are one measure of the effectiveness of the cheese in reducing enamel demineralisation. 14 Calcium would be expected to diffuse most readily into plaques with a low calcium concentration because the concentration gradient between saliva and plaque is greater than with plaques high in calcium. This possibility warrants investigation because individuals who are prone to caries tend to have low mean plaque calcium concentration 14 -so, if the calcium entering plaque from cheese is a factor affecting caries, cheese might be most effective on those most caries-prone.Evidence supports the theory that the release of calcium ions from cheese and the diffusion of these ions into plaque is a major cause of the protective effect of cheese, by preventing demineralisation or by promoting the remineralisation of enamel.The data reported on the cariostatic properties of cheese refer to the effect of uncooked cheese on its own, following a meal or snack. The aims of the present study were:• To investigate if cheese-containing cooked meals are effective in increasing plaque calcium concentration • To compare the relative effect on plaque calcium concentration of: cheese-containing cooked meals; cheese-free control meals; and cheese consumed alone • To compare any changes in plaque calcium concentration between Objective Eating cheese by itself increases plaque calcium concentration -which is probably one mechanism of the wellestablished action of cheese in reducing experimental caries. The objective of the present study was to determine whether consumption of cheese as p...

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“…Krobicka and Bowen (1986) proposed that in rats the consumption of cheese altered the composition of saliva. In humans, it has been shown that chewing cheese not only increased salivary flow but also rapidly elevated the plaque pH if the cheese was consumed after a sugar-containing beverage or food item (Rugg-Gunn et al, 1975;Imfeld et al, 1978). Silva et al (1986), using a human in situ model, demonstrated that cheese eaten immediately after a 1000 sucrose rinse substantially reduced enamel demineralization.…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Caseinoglycomacropeptide and Caseinophosphopeptide into the Salivary Pellicle Inhibits Adherence of Mutans Streptococci

et al. 1996

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Incorporation of caseinoglycomacropeptide and caseinophosphopeptide into the salivary pellicle inhibits adherence of mutans streptococci Schüpbach, P; Neeser, J R; Golliard, M; Rouvet, M; Guggenheim, B Schüpbach, P; Neeser, J R; Golliard, M; Rouvet, M; Guggenheim, B. Incorporation of caseinoglycomacropeptide and caseinophosphopeptide into the salivary pellicle inhibits adherence of mutans streptococci. J. Dent. Res. 1996, 75(10) Incorporation of caseinoglycomacropeptide and caseinophosphopeptide into the salivary pellicle inhibits adherence of mutans streptococci AbstractThe protective effects of milk and milk products against dental caries have been demonstrated in many animal studies. We have shown that this effect was mediated by micellar casein or caseinopeptide derivatives. A reduction in the Streptococcus sobrinus population in the oral microbiota of animals fed diets supplemented with these milk components was consistently observed. A possible explanation for these findings is that milk components are incorporated into the salivary pellicle, thereby reducing the adherence of S. sobrinus. This hypothesis was tested in vitro by the incubation of bovine enamel discs with unstimulated saliva. The resulting pellicle was washed and incubated with caseinoglycomacropeptide (CGMP) and/or caseinophosphopeptide (CPP) labeled with 17-and 12-nm gold particles. All samples were prepared for electron microscopy by high-pressure freezing followed by freeze-substitution. It was demonstrated by high-resolution scanning electron microscopy with back-scattered electron imaging, as well as by transmission electron microscopy, that both peptides were incorporated into the pellicle in exchange for albumin, confirming previous findings. This protein was identified with a mouse anti-human serum albumin followed by goat anti-mouse IgG labeled with 25-nm gold particles. Incorporation of CGMP and/or CPP into salivary pellicles reduced the adherence of both S. sobrinus and S. mutans significantly. It is suggested that the calcium and phosphate-rich micellar casein or caseinopeptides are incorporated into the pellicle. The resulting ecological shifts, together with the increased remineralization potential of this biofilm, may explain its modified cariogenic potential.

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Telemetric recordings of interdental plaque pH during different meal patterns

Cited by 37 publications

References 0 publications

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

The Relationship Between Diet, Nutrition and Dental Health: an Overview and Update for the 90s

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Incorporation of Caseinoglycomacropeptide and Caseinophosphopeptide into the Salivary Pellicle Inhibits Adherence of Mutans Streptococci

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