Powdered milk micellar casein prevents oral colonization by Streptococcus sobrinus and dental caries in rats:: A basis for the caries-protective effect of dairy products
Powdered milk micellar casein prevents oral colonization by Streptococcus sobrinus and dental caries in rats:: A basis for the caries-protective effect of dairy products
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DOI：
10.1159/000016550
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发表时间：
1999-11-01
期刊：
影响因子：
4.2
通讯作者：
Neeser, JR
中科院分区：
文献类型：
--
作者：
Guggenheim, B;Schmid, R;Neeser, JR
进行了三项动物研究，以研究牛奶酪蛋白的大分子结构对龋齿发病率的影响以及这些酪蛋白组分对口腔微生物群的可能生态变化。为此，用远缘链球菌OMZ 176和粘性放线菌Ny 1的混合细菌悬液感染大鼠。将各种乳蛋白组分掺入到仔细平衡的粉状致龋饮食中，以构成唯一的主要蛋白质组分。含有胶束酪蛋白的饮食对几乎所有的临床和微生物学参数都有显著和非常显著的影响。含胶束酪蛋白的饮食可抑制晚期牙本质裂（B）和光滑表面（E）龋齿病变的形成;这种龋齿抑制作用似乎主要是由于菌斑微生物群内的修饰。胶束酪蛋白制剂可使远缘链球菌在大鼠口腔中的比例降低73-80%，而远缘链球菌则无此作用。粘性菌群增加。这两个微生物学参数始终呈负相关。这似乎是除膳食糖以外的食物成分的第一个例子，选择性地改变大鼠牙菌斑微生物群的组成，从而降低其致病潜力。它还证明了建立食物成分作用的分子基础的重要性，这些成分被证明对口腔健康有益。
Three animal studies were performed to investigate the influence of the macromolecular structure of milk casein on caries incidence and the possible ecological changes of the oral microbiota by such casein fractions. Towards this end, rats were infected with mixed bacterial suspensions of Streptococcus sobrinus OMZ 176 and Actinomyces viscosus Ny1. Various milk protein fractions were incorporated into carefully balanced powdered cariogenic diets to constitute the sole major protein component. Diets containing micellar casein had a pronounced and highly significant effect on almost all clinical and microbiological parameters examined. Both the formation of advanced dentinal fissure (B) and smooth surface (E) caries lesions was inhibited by diets containing micellar casein; this caries-inhibiting effect appeared to be due mainly to modifications within the plaque microbiota. The proportion of S, sobrinus in the oral cavity of rats was reduced (73-80%) by micellar casein-containing preparations, whereas the A. viscosus population was increased. Both these microbiological parameters were always negatively correlated. This appears to be the first example of a food component other than dietary sugars, selectively modifying the composition of the dental plaque microbiota of rats in such a way as to reduce its pathogenic potential. It also demonstrates the importance of establishing a molecular basis for the role of food components, which prove to be beneficial to oral health.