Cariogenic potential of foods. II. Relationship of food composition, plaque microbial counts, and salivary parameters to caries in the rat model.
Cariogenic potential of foods. II. Relationship of food composition, plaque microbial counts, and salivary parameters to caries in the rat model.
复制标题
食物的致龋潜力。
DOI:
10.1159/000261630
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发表时间:
1994
期刊:
影响因子:
4.2
通讯作者:
Shields,CP
中科院分区:
文献类型:
--
作者:
Mundorff-Shrestha,SA;Featherstone,JD;Eisenberg,AD;Cowles,E;Curzon,ME;Espeland,MA;Shields,CP
A series of rat caries experiments was carried out to test the relative cariogenic potential and to identify the major cariogenic elements of 22 popular snack foods. Parameters that were measured included rat caries, number of cariogenic bacteria in plaque, salivary parameters including flow rate, buffering capacity, total protein, lysozyme and amylase content, and composition of test foods including protein, fat, phosphorus, calcium, fluoride, galactose, glucose, total reducing sugar, sucrose, and starch. Many interesting relationships were observed between food components, numbers of plaque bacteria, salivary components, and specific types of carious lesions. Protein, fat, and phosphorus in foods were all associated with inhibition of both sulcal and bucco-lingual (smooth-surface) caries. Food fluoride was associated with inhibition of buccolingual caries, whereas calcium was related to inhibition of sulcal caries. Glucose, reducing sugar, and sucrose in foods were all related to promotion of both sulcal and smooth-surface caries. The numbers ofStreptococcus sobrinusin plaque were associated with promotion of smooth-surface caries only, whereas lactobacilli, non-mutans bacteria, and total viable flora were related to promotion ofbothsmooth-surface and sulcal caries. The salivary flow rate was associated with inhibition of both buccolingual and sulcal caries. Salivary buffering capacity (at pH 7) and salivary lysozyme delivery were associated with inhibition of number and severity of sulcal caries, while the salivary amylase content was related to the promotion of the number of sulcal lesions.
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影响因子:
2.7
作者:
C. Bader;D. Bertrand;A. Kato
通讯作者:
A. Kato
DOI:
10.1098/rspb.1971.0047
发表时间:
1971
期刊:
Proceedings of the Royal Society of London. Series B. Biological Sciences
影响因子:
--
作者:
S. W. Kuffler;M. Dennis;A. Harris
通讯作者:
A. Harris
DOI:
10.1113/jphysiol.1976.sp011509
发表时间:
1976
期刊:
The Journal of Physiology
影响因子:
--
作者:
H. Brenner;A. R. Martin
通讯作者:
A. R. Martin
影响因子:
5.5
作者:
LANDMESSER, L;PILAR, G
通讯作者:
PILAR, G
影响因子:
56.9
作者:
J. Tuttle
通讯作者:
J. Tuttle