The inhibitory effect of glycomacropeptide on dental erosion

Abstract

-Throughout the world, the consumption of acidic foods, soft drinks and fruit juices has increased and has been associated with a rise in dental problems such as caries and erosion. The aim of this study was to investigate the protective effect of glycomacropeptide (GMP) against dental erosion and to compare the effect with that of caseinophosphopeptides (CPP). To assess the contribution of the calcium content of these peptides and their protection, calcium-reduced GMP (GMP-ca) and calcium-reduced CPP (CPP-ca) were studied. Hydroxyapatite was used as the tooth model. At a pH of 3, the protective effect of GMP was superior to that of CPP; however, CPP performed better at a pH of 4.5. The effect of GMP-ca and CPP-ca was evident only at a pH of 4.5, when compared with native GMP and CPP. These findings indicate that the calcium content of the peptide may have a role in protection against mineral loss from teeth. However, the pH of the erosive solution was the most influential factor contributing to erosion.glycomacropeptide / caseinophosphopeptide / calcium / dental erosionRésumé -Effet inhibiteur du glycomacropeptide sur l'érosion dentaire. La consommation mondiale d'aliments acides, de boissons non alcoolisées et de jus de fruit a augmenté et a été associée à l'élévation des problèmes dentaires tels que caries et érosion. Le but de cette étude a été d'examiner l'effet protecteur du glycomacropeptide (GMP) envers l'érosion dentaire et de le comparer à celui des caséinophosphopeptides (CPP). De plus, pour évaluer la contribution de la teneur en calcium de ces peptides à leur effet protecteur, des GMP et CPP à teneur réduite en calcium ont été également étudiés. L'hydroxyapatite a été utilisée comme dent modèle. À pH 3, l'effet protecteur du GPM était supérieur à celui du CPP. Le CPP donnait cependant de meilleurs résultats à pH 4,5. L'effet de la réduction du calcium était évident seulement à pH 4,5 par comparaison aux GPM et CPP natifs. Ces résultats indiquent que la teneur en calcium du peptide peut avoir un rôle Article published by EDP Sciences dans la protection contre la perte minérale des dents. Cependant, le pH de la solution érosive est le facteur d'influence majeur contribuant à l'érosion.glycomacropeptide / caséinophosphopeptide / calcium / érosion dentaire

Possible ways of reducing dental erosive potential of acidic beverages

“…The majority of research is focused on caseins (mainly the already mentioned casein phosphopeptides), which in a concentration of 0.002% to 0.2% adsorb on the salivary pellicle or directly on the enamel surface and reduce its dissolution in vitro , probably by forming an ion‐diffusion retarding layer . Recently, the anti‐erosive and remineralizing properties of proteose‐peptone and glycomacropeptide, as well as hen egg ovalbumin have been reported. However, the addition of 0.2% ovalbumin reduces the erosive potential of citric acid in vitro to a lesser extent than 0.2% casein …”

Inhibition of Dental Erosion by Casein and Casein-Derived Proteins

“…It is produced when chymosin cleaves -casein in cheese making [Nejad et al, 2009]. There has been relatively little work looking at GMP in the context of demineralisation/remineralisation.…”

“…There has been relatively little work looking at GMP in the context of demineralisation/remineralisation. GMP has been compared to CPP in a hydroxyapatite dissolution model and it was concluded that both proteins can inhibit dental erosion when in a low pH environment (pH ranging from 3 to 4.5) [Nejad et al, 2009]. GMP has also been shown to have some remineralising properties in situ [Aimutis, 2004].…”

Reduction of Erosion by Protein-Containing Toothpastes

“…It may also be suggested that the higher calcium concentration in itself contributed to the effect of the P++ paste. This could be viewed as an indirect effect of the protein addition, as casein is known to bind calcium, but this is likely to be negligible [Nejad et al, 2010].…”