MEASUREMENTS OF ENAMEL PERMEABILITY AS RELATED TO CARIES

该项目的长期目标是研究 口腔内条件下的牙釉质，并检查影响 影响这些进程。最近的研究表明，乳酸钙 (CL)在以下情况下可有效减少口腔内脱矿 并入固体食物中。CL似乎在高水平时最有效 斑块内积聚的钙浓度 活跃的酸化作用。建议进行实验以确定满足以下条件 将有利于积累和维持高钙浓度 并监测这种情况对牙釉质的影响 去矿物质。 将在三个主要领域开展试验：(1) 在质地和保存性不同的食品中加入CL 如甜甜圈、海绵蛋糕、巧克力、奶油三明治饼干和 用不同的酥油制成的饼干；(2)斑块的作用 不同的扩散特性，如低或低的链球菌菌斑 葡聚糖含量高，或天然菌斑；以及(3)钙盐的使用 具有不同的溶解度，如醋酸钙、氯化物、葡萄糖酸盐、 甘油磷酸盐和乙酰丙酸，或多或少可以释放钙 迅速进入斑块。口腔内Delta Ip系统将用于 这些研究。在这个系统中，牛牙釉质块上将覆盖有 链球菌菌斑和暴露在口腔内条件下。脱矿 将被确定为牙釉质孔隙率的变化。此外, 将进行菌斑酸度和钙含量的测定。在……里面 平行实验，将分析钙的含量 食物颗粒被困在自然牙列上作为一种方式 评估补充性食物对钙输送的有效性 原地的天然斑块。结果应该会增加我们的理解 可溶钙盐减少牙釉质的机制 口腔内脱矿。它们还应为以下方面提供可靠的基础 对现有食品的改良或新产品的开发 降低了致龋性。

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.