Effects of Xylitol and Sucrose Mint Products on Streptococcus mutans Colonization in a Dental Simulator Model.
Effects of Xylitol and Sucrose Mint Products on Streptococcus mutans Colonization in a Dental Simulator Model.
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DOI：
10.1007/s00284-017-1299-6
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发表时间：
2017-10
影响因子：
2.6
通讯作者：
Ouwehand AC
中科院分区：
文献类型：
--
作者：
Salli KM;Gürsoy UK;Söderling EM;Ouwehand AC
很少有实验室方法存在评价致龋性的食品成分。在这项研究中，使用牙科模拟器来确定商业蔗糖和木糖醇薄荷产品对变形链球菌的粘附和粘附生长的影响。使用蔗糖、木糖醇、蔗糖薄荷糖、木糖醇与0.02%薄荷油（PO）的溶液（3%w/v）和单独的0.02%PO来测试渗透压和粘附的S的水平。变种人使用具有连续人工唾液流、恒温和混合的牙科模拟器作为测试环境，并将羟基磷灰石（HA）盘实施到模型中以模拟牙齿表面。通过qPCR定量细菌含量。与单独人工唾液相比，蔗糖和蔗糖薄荷增加了HA附着的S。变聚糖，而木糖醇减少它们。类似地，Aristotonic S.蔗糖使变形菌数量增加，木糖醇和木糖醇薄荷糖使变形菌数量减少。与蔗糖薄荷糖相比，木糖醇薄荷糖显著减少了HA结合和糖紧张性S。变种人两种类型的薄荷糖的主要成分分别观察到类似的结果。添加PO的人工唾液对S.附着于HA或嗜酸性S.与人工唾液对照相比。在我们的牙科模拟器模型中，木糖醇减少了粘附和粘附性变形链球菌的计数。薄荷糖的表现与其纯的主要成分蔗糖或木糖醇相似。已被认为具有抗菌性能的PO对S.变种人的殖民地
Few laboratory methods exist for evaluating the cariogenicity of food ingredients. In this study, a dental simulator was used to determine the effects of commercial sucrose and xylitol mint products on the adherence and planktonic growth of Streptococcus mutans. Solutions (3% w/v) of sucrose, xylitol, sucrose mints, xylitol mints, xylitol with 0.02% peppermint oil (PO), and 0.02% PO alone were used to test the levels of planktonic and adhered S. mutans. A dental simulator with continuous artificial saliva flow, constant temperature, and mixing was used as a test environment and hydroxyapatite (HA) discs were implemented into the model to simulate the tooth surface. Bacterial content was quantified by qPCR. Compared with the artificial saliva alone, sucrose and sucrose mints increased the numbers of HA-attached S. mutans, whereas xylitol decreased them. Similarly, planktonic S. mutans quantities rose with sucrose and declined with xylitol and xylitol mints. Versus sucrose mints, xylitol mints significantly reduced the counts of HA-bound and planktonic S. mutans. Similar results were observed with the main ingredients of both types of mints separately. PO-supplemented artificial saliva did not influence the numbers of S. mutans that attached to HA or planktonic S. mutans compared with artificial saliva control. In our dental simulator model, xylitol reduced the counts of adhering and planktonic S.mutans. The mints behaved similarly as their pure, main ingredients—sucrose or xylitol, respectively. PO, which has been suggested to have antimicrobial properties, did not influence S. mutans colonization.
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影响因子：
5.9
作者：
Forssten SD;Björklund M;Ouwehand AC
通讯作者：
Ouwehand AC
影响因子：
3.7
作者：
Klein MI;Xiao J;Lu B;Delahunty CM;Yates JR 3rd;Koo H
通讯作者：
Koo H
影响因子：
3.2
作者：
Koo, H.;Xiao, J.;Jeon, J. G.
通讯作者：
Jeon, J. G.
影响因子：
4.2
作者：
BRADSHAW, DJ;MARSH, PD
通讯作者：
MARSH, PD
影响因子：
2.5
作者：
Ccahuana-Vásquez, Renzo Alberto;Cury, Jaime Aparecido
通讯作者：
Cury, Jaime Aparecido