MEASUREMENTS OF ENAMEL PERMEABILITY AS RELATED TO CARIES

本项目的长期目标是研究 牙釉质在口腔内的条件下，并检查因素， 影响这些进程。最近的研究表明，乳酸钙 (CL)可有效减少口内脱矿， 添加到固体食物中。CL似乎是最有效的高时， 钙浓度积累在斑块期间， 活性产酸作用提出实验来确定 将有利于高钙浓度的积累和维持 并监测这些条件对牙釉质的影响 去矿物质 实验将在三个主要方面进行，（1） 将CL掺入质地和保持力不同的食品中 例如甜甜圈、海绵蛋糕、巧克力、奶油夹心饼干， 饼干与不同的起酥油;（2）斑块的作用， 不同的扩散特性，例如具有低或 高葡聚糖含量，或天然牙菌斑;和（3）使用钙盐 具有不同的溶解度，例如乙酸钙，氯化物，葡萄糖酸钙， 甘油磷酸盐和乙酰丙酸盐，可能或多或少地释放钙 快速进入平台。口内delta Ip系统将用于 这些研究。在这个系统中，牛牙釉质块将覆盖有 链球菌斑块和暴露于口腔内条件。脱矿 将被确定为釉质孔隙率的变化。此外，本发明还提供了一种方法， 将测定牙斑酸度和钙含量。在 通过平行实验，分析了钙的含量， 食物颗粒被困在天然牙列上， 评估补充食品的有效性，以提供钙， 天然牙菌斑在原位。研究结果应该能增进我们对 可溶性钙盐降低牙釉质的机制 口腔内脱矿它们还应提供一个健全的基础， 对现有食品进行改良或开发新产品， 降低致龋潜力。

The long-term goals of this project are to investigate demineralization of enamel under intraoral conditions, and to examine the factors that can affect these processes. Recent studies have shown that calcium lactate (CL) can be effective in reducing intraoral demineralization when incorporated into solid food. CL appeared to be most effective when high concentrations of calcium accumulated in the plaque during periods of active acidogenesis. Experiments are proposed to determine conditions that will favor the accumulation and maintenance of high calcium concentrations in plaque, and to monitor the effects of such conditions on enamel demineralization. Experiments will be carried forward in three major areas, (1) the incorporation of CL into foods that differ in texture and retentiveness such as doughnuts, sponge cake, chocolate, creme sandwich cookies, and cookies made with different shortenings; (2) the role of plaques with different diffusion properties, such as streptococcal plaque with low or high glucan content, or natural plaque; and (3) the use of calcium salts with different solubilities, such as calcium acetate, chloride, gluconate, glycerophosphate and levulinate, that may release calcium more or less rapidly into the plaque. The intraoral delta Ip system will be used in these studies. In this system blocks of bovine enamel will be covered with streptococcal plaque and exposed to intraoral conditions. Demineralization will be determined as changes in enamel porosity. In addition, determinations will be made of plaque acidity and calcium content. In parallel experiments, analyses will be made of the calcium contents of food particles that become entrapped on the natural dentition as a way of assessing the effectiveness of supplemented foods to deliver calcium to the natural plaque in situ. The results should increase our understanding of the mechanisms by which soluble calcium salts reduce enamel demineralization intraorally. They should also provide a sound basis for the modification of existing foods or the development of new products with reduced cariogenic potential.