The Effect of Different Concentrations of Citrate in Drinks on Plaque pH

Pollard, M A; Duggal, M. S.; Curzon, M.E.J.

doi:10.1159/000261540

Cited by 13 publications

(12 citation statements)

References 7 publications

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“…However, numerous studies have been published in the literature that have used the time intervals as used in the present study. 1,2,5 It was decided that in order to make an in-depth study of the acidogenic profile of the drinks it was important to study the individual variations in the acidogenic response within the study group. The analysis of the mean minimum pH values alone does not reflect possible variations between subjects.…”

Section: Discussionmentioning

confidence: 99%

“…Previous work has shown a reduction in the drop of plaque pH when citrate was added to a blackcurrant drink 19 or to a sucrose solution. 5 Although the mechanism has not been established unambiguously, it is believed to arise from inhibition of phosphofructokinase and enolase which is known to occur with citrates at low concentrations. 20 This inhibition of glycolytic enzymes could reduce the concentration of the acid formed by bacterial fermentation of carbohydrate.…”

Section: Discussionmentioning

confidence: 99%

“…It was shown that when small amounts of citrate were added to drinks the acidogenic response in the plaque was reduced. 5 Another way of making drinks safer for teeth would be to reduce the amount of fermentable carbohydrate to levels that would not produce a significant acidogenic response in the plaque. Imfeld observed an acidogenic response in plaque with very low levels of sugars.…”

Section: Researchmentioning

confidence: 99%

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Effect on plaque pH of fruit drinks with reduced carbohydrate content

Toumba¹,

Duggal²

1999

Br Dent J

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RESEARCHpreventive dentistry acidic response in the plaque. 4 Modification of drinks by altering the citrate content has also been studied. It was shown that when small amounts of citrate were added to drinks the acidogenic response in the plaque was reduced. 5 Another way of making drinks safer for teeth would be to reduce the amount of fermentable carbohydrate to levels that would not produce a significant acidogenic response in the plaque. Imfeld observed an acidogenic response in plaque with very low levels of sugars. 6 However, it would seem obvious that any drink that is aimed at reducing the acid production in the plaque by acidogenic microorganisms must have low amounts of fermentable carbohydrate.The aim of the present study was to study the acidogenic response in human dental plaque in vivo with two fruit drinks modified by the manufacturers and formulated with low levels of carbohydrate compared with two other drinks that were currently available in the market. Materials and methods Test productsFour fruit drinks were selected for the study. Two were new formulations of a blackcurrant drink with 7% and 10% juice respectively. These were compared with two conventional drinks widely available in the market; an apple and blackcurrant drink with no added sugar, the second a mixed citrus fruit drink which had a higher carbohydrate concentration than the other products. Details of the drinks, their carbohydrate concentration and the inherent pH are shown in Table 1. Solutions of 10% sucrose and 10% sorbitol were used as positive and negative controls respectively. Subject selectionHaving given informed consent and with the approval of the Ethics Committee, 24 adult subjects aged between 18 and 65 years were selected for the study. The volunteers were chosen on the basis that their Objectives To assess the acidogenic response in dental plaque after challenge with four fruit drinks, including two blackcurrant drinks newly formulated, with low levels of carbohydrate. Methods 24 adult volunteers rinsed, in randomised order, with each of two new formulations of a blackcurrant drink (7% juice with 0.49% and 10% juice with 0.65% carbohydrate concentration respectively), an apple and blackcurrant drink with no added sugar (0.8%), and a mixed citrus fruit drink with a higher carbohydrate concentration (4.5% w/v). Solutions of 10% sucrose and 10% sorbitol were used as controls. Plaque pH was assessed, in vivo, before and after the acidogenic challenge using the plaque-harvesting technique. Results Results showed that the minimum plaque pH after the subjects rinsed with the new blackcurrant drinks was higher as compared with all the other test products and significantly so compared with the mixed citrus drink (P = 0.0001). It was also found that with the 7% blackcurrant juice drink none of the subjects and with 10% blackcurrant juice drink only one subject recorded a pH drop below the pH of 5.7. Ten minutes after consumption, both the new formulation blackcurrant drinks produced significantly higher plaque pH than the...

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Researchmentioning

confidence: 99%

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Effect on plaque pH of fruit drinks with reduced carbohydrate content

Toumba¹,

Duggal²

1999

Br Dent J

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“…The fall in plaque pH with a sucrose rinse has been correlated with caries increment [Mainwaring, 1981]. Though the initiation and progression of dental caries is a complex and multifactorial process, the evaluation of any one parameter can give no more than an indication of the potential cariogenicity of the products [Pollard et al" 1993]. However, it is generally accepted that a reduction in the acidogenic response o f plaque to a challenge from fer mentable carbohydrates is beneficial.…”

Section: Discussionmentioning

confidence: 99%

“…It has been reported that the addition of 'moderate' levels of citrate to sugar-based fruit drinks re duces the fall in plaque pH [Duke et ah, 1988a], Citrate is known to inhibit phosphofructokinase in muscle [Parmeggiani and Bowman, 1963] and rat dental pulp [Ozawa, 1985], Therefore, the presence of moderate levels of citrate in drinks would be expected to influence the acid produc tion in dental plaque and perhaps render them less cariogenic. A recent study by Pollard et al [1993] showed that the addition of a relatively low level of citrate (0.1-0.2%) to a 10% sucrose solution significantly reduced the acidogenic response in the plaque. Addition of higher levels (0.4%) in creased the titratablc acidity of the drinks and were not as beneficial.…”

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confidence: 99%

Effect of Addition of 0.103% Citrate to a Blackcurrant Drink on Plaque pH in vivo

Duggal

Tahmassebi²,

Pollard³

1995

Caries Res

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The aim of the present study was to investigate whether the addition of a small amount of citrate to infant fruit drinks resulted in a similar beneficial effect to that reported recently with 10% sucrose solution. A popular blackcurrant drink was tested with and without added 0.103% citrate by measuring its ability to depress plaque pH in 20 adult subjects using the plaque-harvesting technique. Solutions of 10% sucrose and 10% sorbitol were used as positive and negative controls, respectively. The results showed that the blackcurrant drink with added citrate had a significantly weaker plaque pH response as compared with the blackcurrant drink without added citrate and 10% sucrose (positive control). The mean areas enclosed by the pH curve below pH 6.0 ( ± SD) were 10% sorbitol (negative control) 0.00, blackcurrant with 0.103% citrate 1.85 ± 1.07, plain blackcurrant 4.65 ± 2.11, and 10% sucrose 6.25 ± 2.35. The acidogenic potential of the blackcurrant drink with added citrate was less than half as compared with the plain blackcurrant drink. It was concluded that the addition of relatively low levels of citrate to a blackcurrant drink reduces the acidogenic response in plaque.

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Effect of Sports and Energy Drinks on Dental Hard Tissues

Andrian

Stoleriu

2019

Sports and Energy Drinks

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The Effect of Different Concentrations of Citrate in Drinks on Plaque pH

Cited by 13 publications

References 7 publications

Effect on plaque pH of fruit drinks with reduced carbohydrate content

Effect on plaque pH of fruit drinks with reduced carbohydrate content

Effect of Addition of 0.103% Citrate to a Blackcurrant Drink on Plaque pH in vivo

Effect of Sports and Energy Drinks on Dental Hard Tissues

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