Effect of milk and milk components on the in-situ pellicle

牛奶和牛奶成分对原位表膜的影响

• 批准号: 318579213
• 负责人: Professor Dr. Matthias Hannig
• 金额: --
• 依托单位: Professur für Kariologie, Zahnhartsubstanzlehre und Endodontie
• 依托单位国家: 德国
• 项目类别: Research Grants
• 财政年份: 2016
• 资助国家: 德国
• 起止时间: 2015-12-31 至 2018-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/318579213?language=en
• 关键词: Effect; milk; components; situ; pellicle

The incidences of caries and erosion are attributed to bioadhesion processes at the tooth surface. In this context, the pellicle is regarded as the crucial mediator for the physiological and pathophysiological processes occuring on the dental hard tissues. Due to the selective adsorption of specific salivary components the pellicle is formed within a very short time on all hard surfaces in the oral cavity. The intentional modification of this physiological protein- and glycoprotein layer by the application of biological or biomimetic preparations in order to improve the protective pellicle properties appears to be an innovative prospective approach in oral prophylaxis. Against this background, it is necessary to note that milk contains various caseins which due to their micellar organization appear to resemble certain components involved in pellicle formation. Hence, the adsorption of native as well as modified caseins seems to be a possible attempt to improve the caries- and erosion protective potential of the in-situ pellicle. Furthermore, casein-micelles could serve as potential nanocarriers for the application of protective components at the tooth surface. However, the interaction of caseins with the in-situ pellicle has so far not been investigated in detail. Therefore, the proposed clinical-experimental study aims to examine the effect of different types of milk, milk components and milk derivatives on the In-situ pellicle. Emphasis will be given to transmission electron microscopic investigation of ultrastructural modifications as well as the adsorption of caseins to the in-situ pellicle; the casein-accumulation will be quantified by ELISA. Additionally, initial bacterial colonization will be determined for selected rinses by fluorescence-based methods. The investigations will contribute fundamentally to the understanding of the modification of oral bioadhesion processes. Furthermore, a basis for the development of innovative biological approaches in preventive dentistry will be created.

龋齿和侵蚀的发生归因于牙齿表面的生物粘附过程。在这种情况下，表膜被认为是牙齿硬组织上发生的生理和病理生理过程的关键介质。由于特定唾液成分的选择性吸附，薄膜在很短的时间内在口腔的所有硬表面上形成。通过应用生物或仿生制剂来有意修饰这种生理蛋白质和糖蛋白层，以改善保护性薄膜特性，这似乎是口腔预防中的一种创新的前瞻性方法。在此背景下，需要注意的是，牛奶中含有各种酪蛋白，由于其胶束组织，它们似乎类似于参与薄膜形成的某些成分。因此，天然和改性酪蛋白的吸附似乎是提高原位薄膜的防龋齿和防侵蚀潜力的可能尝试。此外，酪蛋白胶束可以作为在牙齿表面应用保护成分的潜在纳米载体。然而，迄今为止，酪蛋白与原位薄膜的相互作用尚未得到详细研究。因此，拟议的临床实验研究旨在检查不同类型的牛奶、牛奶成分和牛奶衍生物对原位薄膜的影响。重点将是超微结构修饰的透射电子显微镜研究以及酪蛋白对原位薄膜的吸附；酪蛋白积累将通过 ELISA 进行定量。此外，将通过基于荧光的方法确定选定漂洗液的初始细菌定植情况。这些研究将从根本上有助于理解口腔生物粘附过程的改变。此外，还将为预防性牙科创新生物学方法的发展奠定基础。