Effectiveness of calcium lactate added to food in reducing intraoral demineralization of enamel.
Effectiveness of calcium lactate added to food in reducing intraoral demineralization of enamel.
复制标题
添加到食物中的乳酸钙可有效减少口腔内牙釉质脱矿。
DOI：
10.1159/000262434
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发表时间：
1997
期刊：
影响因子：
4.2
通讯作者：
Yaskell,T
中科院分区：
文献类型：
--
作者：
Kashket,S;Yaskell,T
在证明用可溶性钙盐溶液冲洗可减少蔗糖诱导的脱矿作用后，进行了一项研究，以确定是否可以通过补充乳酸钙（CL）的固体食物获得类似的效果。受试者佩戴含有涂有变形链球菌IB 1600的牛牙釉质块的腭矫正器，并吃5克含有规定水平CL的饼干。测定了牙釉质的碘渗透性（ΔIP）以及链球菌菌斑的pH值、钙和无机磷酸盐的变化。3.2%（w/w）的CL使ΔIp从12.9 ± 1.7单位降低至6.1 ± 0.9单位，即降低52.7%。菌斑pH值不受影响。随着添加CL浓度的增加，脱矿作用逐渐减少，CL对越来越甜的饼干最有效。1分钟和5分钟后，斑块分别含有32.4 ± 6.0和17.1 ± 4.2 mM钙。计算结果表明，在食物摄入后的第一个5-10分钟内，牙釉质的牙菌斑是饱和的，尽管在牙菌斑pH值的逐步下降。总之，本研究表明，固体食物的致龋潜力相对较低浓度的CL的减少。这种作用似乎与食物在活跃产酸期间保持链球菌斑块中高水平钙的能力有关。
Following the demonstration that rinses with solutions of soluble calcium salts reduced sucrose-induced demineralization, a study was undertaken to determine whether a similar effect could be obtained by the supplementation of a solid food with calcium lactate (CL). Subjects wore palatal appliances containing blocks of bovine enamel that were coated withStreptococcus mutansIB 1600 and ate 5-gram portions of cookies made with defined levels of CL. Determinations were made of changes in iodide penetrability (ΔIp) of the enamel, as well as the pH, calcium and inorganic phosphate of the streptococcal plaque. CL at 3.2% (w/w) reduced ΔIp from 12.9+1.7 to 6.1 ± 0.9 units, i.e. by 52.7%. Plaque pH was not affected. Demineralization was reduced progressively with increasing concentrations of added CL, and CL was most effective with increasingly sweet cookies. Plaque contained 32.4 ± 6.0 and 17.1 ± 4.2 mM calcium after 1 and 5 min, respectively. Calculations showed that the plaque was saturated with respect to enamel during the first 5–10 minutes after food ingestion, in spite of the progressive drop in plaque pH. In conclusion, the present study demonstrated the reduction of the cariogenic potential of solid food by relatively low concentrations of CL. The effect appeared to be related to the ability of the food to maintain high levels of calcium in the streptococcal plaque during the period of active acidogenesis.