Oral starch degradation and its influence on acid production in human dental plaque.
Oral starch degradation and its influence on acid production in human dental plaque.
复制标题
口腔淀粉降解及其对人体牙菌斑酸产生的影响。
DOI：
10.1159/000260514
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发表时间：
1981
期刊：
影响因子：
4.2
通讯作者：
H. Mühlemann
中科院分区：
文献类型：
--
作者：
J. E. Mörmann;H. Mühlemann
研究了唾液 α-淀粉酶对淀粉的酶水解、其时间依赖性以及对牙菌斑酸产生的影响。使用凝胶过滤色谱法对淀粉消化物的组成进行分析。溶液、面包和饼干中的小麦淀粉迅速水解，主要生成麦芽糖、麦芽三糖和极限糊精。小麦淀粉的体内酶促降解导致牙间菌斑 pH 值显着下降至 4.75（通过口腔内菌斑 pH 遥测测量），这很可能是菌斑细菌发酵低分子量麦芽糖糊精的结果。在此基础上，淀粉可能有助于致龋。
Enzymatic hydrolysis of starch by salivary α-amylase, its time dependence and influence on plaque acid production was investigated. Analysis of the composition of starch digests was performed with gel filtration chromatography. Wheat starch in solution, in bread and in biscuit was hydrolyzed rapidly mainly to maltose, maltotriose and limit dextrins. In vivo enzymatic degradation of wheat starch caused marked drops in interdental plaque pH to 4.75 measured by intraoral plaque pH telemetry, most probably as the result of the fermentation of low molecular weight maltodextrins by plaque bacteria. On this basis starch may contribute to cariogenesis.