Influence of Food Preservatives on Dental Caries

食品防腐剂对龋齿的影响

• 批准号: 6841645
• 负责人: WILLIAM H BOWEN
• 金额: $ 14.52万
• 依托单位: UNIVERSITY OF ROCHESTER
• 依托单位国家: 美国
• 财政年份: 2004
• 资助国家: 美国
• 起止时间: 2004-01-01 至 2004-12-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6841645
• 关键词: acidity /alkalinity; benzoates; combination chemotherapy; dental caries; dental caries inhibitor; disease /disorder etiology; drug interactions; fluoride ion; food additives; food science /technology; laboratory rat; nonhuman therapy evaluation; nutrient drug interaction; nutrition related tag; physical chemical interaction; preservation; preventive dentistry

The prevalence of dental caries has been reduced significantly in some segments of the population over the past 25 years. The observed reduction has been attributed largely to increased exposure to fluoride in drinking water and use of fluoridated dentrifrices. During the same time period the use of food preservatives e.g. benzoates, sorbates, propionates, salicylates has also increased dramatically. For example the consumption of benzoate in the U.S. has increased from 1.8 million tons in 1970 to 25.5 million in 1995. Thus humans are exposed to preservatives constantly; persons in the U.S. consuming the average amount of soda ingest 800 mg of benzoate daily. Food preservatives are weak acids and exert their anti-microbial effect in a manner similar to that of fluoride i.e. at low pH values they diffuse undissociated through the bacterial cell membrane and acidify the cytoplasm, rendering microorganisms sensitive to acid. Acid tolerance is a characteristic of cariogenic organisms. Weak acids may also affect bacterial membranes. We have preliminary data which show that benzoates reduces the production of glycosyltransferase by microorganisms without affecting the enzymatic activity. This observation is consistent with an earlier report (Bowen and Hewitt, 1971) which showed that fluoride in growth medium influences the production of glucosyltransferase by mutans streptococci. Data from preliminary studies conducted in rats show that benzoate and non-steroidal anti- inflammatory agents e.g. ketoprofen (weak-acid) enhances the cariostatic effect of fluoride and also many suppress mutans populations. The purpose of the present study is to explore the effects of well-recognized food preservatives alone or in combination with fluoride on caries in our animal model. The outcome of this research could result in identifying a novel method of enhancing the effectiveness of fluoride.

在过去的25年里，龋齿的患病率在某些人群中显著降低。所观察到的减少主要是由于饮用水中氟化物的接触增加和使用氟化三氟化合物。在同一时期，食品防腐剂如苯甲酸盐、山梨酸盐、丙酸盐、水杨酸盐的使用也急剧增加。例如，美国苯甲酸盐的消费量从1970年的180万吨增加到1995年的2550万吨。因此，人类不断接触防腐剂；美国人平均每天摄入800毫克的苯甲酸盐。食品防腐剂是弱酸，其抗微生物作用与氟化物类似，即在低pH值下，它们不游离地通过细菌细胞膜扩散，使细胞质酸化，使微生物对酸敏感。耐酸性是蛀牙生物的一个特征。弱酸也会影响细菌的膜。我们有初步的数据表明，苯甲酸盐减少了微生物糖基转移酶的生产，而不影响酶的活性。这一观察结果与早期的一份报告（Bowen和Hewitt， 1971）一致，该报告表明，生长培养基中的氟化物影响变形链球菌产生葡萄糖基转移酶。在大鼠中进行的初步研究数据表明，苯甲酸盐和非甾体抗炎剂，如酮洛芬（弱酸），增强了氟化物的龋齿抑制作用，也抑制了许多变异种群。本研究的目的是在我们的动物模型中探讨公认的食品防腐剂单独使用或与氟化物联合使用对龋齿的影响。这项研究的结果可能导致确定一种提高氟化物有效性的新方法。