The effect of different milk formulas on dental plaque pH
Objectives. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein‐based formulas (milk‐based, soy‐based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, onl...
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| Vydáno v: | International journal of paediatric dentistry Ročník 16; číslo 3; s. 192 - 198 |
|---|---|
| Hlavní autoři: | , , , , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
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Oxford, UK
Blackwell Publishing Ltd
01.05.2006
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| ISSN: | 0960-7439, 1365-263X |
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| Abstract | Objectives. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein‐based formulas (milk‐based, soy‐based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, only non‐milk extrinsic sugars), and casein ratio (high and low casein), and (2) to observe organic acids formed by different milk formulas.
Methods. Baseline plaque pH and plaque pH at 2, 5, 10, 15, 20, 25, 30, and 60 min after rinsing with milk formulas were recorded by a combination electrode in 14 healthy subjects. Deionized water and 10% sucrose were used as a negative and positive control. The plaque sample was also analysed to identify and quantify the organic acids using a high‐performance liquid chromatography. Parameters including minimum pH, maximum pH drop, and area under curve were compared by rmanova and paired t‐test.
Results. The minimum pH was not significantly different among different protein‐based formulas, whereas, the maximum plaque pH drop of soy‐based and milk‐based formula was significantly higher than that produced by protein hydrolysate formula (P = 0·022 and 0·03, respectively). Area under curve produced by soy‐based and milk‐based formulas was significantly larger than that created by protein hydrolysate formula (P = 0·025 and < 0·001, respectively). Milk formulas containing only lactose caused significantly less plaque pH change in minimum pH (P < 0·001), maximum pH drop (P = 0·003), and area under curve (P < 0·001) when compared with formulas containing lactose and other sugar but not with special formulas containing only non‐milk extrinsic sugar. Similarly, special formulas containing non‐milk extrinsic sugar produced significantly lower minimum pH and smaller area under curve than formulas containing lactose and other sugar did (P = 0·044 and 0·009, respectively). No different results were found between high and low casein follow‐on formulas. Lactic acid was produced more by rinsing with formulas containing lactose and other sugars than that produced by formulas containing only lactose.
Conclusions. This study suggests that milk formulas containing added other sugars tend to cause a decrease in plaque pH. |
|---|---|
| AbstractList | Objectives.
The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein‐based formulas (milk‐based, soy‐based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, only non‐milk extrinsic sugars), and casein ratio (high and low casein), and (2) to observe organic acids formed by different milk formulas.
Methods.
Baseline plaque pH and plaque pH at 2, 5, 10, 15, 20, 25, 30, and 60 min after rinsing with milk formulas were recorded by a combination electrode in 14 healthy subjects. Deionized water and 10% sucrose were used as a negative and positive control. The plaque sample was also analysed to identify and quantify the organic acids using a high‐performance liquid chromatography. Parameters including minimum pH, maximum pH drop, and area under curve were compared by
rmanova
and paired
t
‐test.
Results.
The minimum pH was not significantly different among different protein‐based formulas, whereas, the maximum plaque pH drop of soy‐based and milk‐based formula was significantly higher than that produced by protein hydrolysate formula (
P =
0·022 and 0·03, respectively). Area under curve produced by soy‐based and milk‐based formulas was significantly larger than that created by protein hydrolysate formula (
P =
0·025 and < 0·001, respectively). Milk formulas containing only lactose caused significantly less plaque pH change in minimum pH (
P <
0·001), maximum pH drop (
P =
0·003), and area under curve (
P <
0·001) when compared with formulas containing lactose and other sugar but not with special formulas containing only non‐milk extrinsic sugar. Similarly, special formulas containing non‐milk extrinsic sugar produced significantly lower minimum pH and smaller area under curve than formulas containing lactose and other sugar did (
P =
0·044 and 0·009, respectively). No different results were found between high and low casein follow‐on formulas. Lactic acid was produced more by rinsing with formulas containing lactose and other sugars than that produced by formulas containing only lactose.
Conclusions.
This study suggests that milk formulas containing added other sugars tend to cause a decrease in plaque pH. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein-based formulas (milk-based, soy-based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, only non-milk extrinsic sugars), and casein ratio (high and low casein), and (2) to observe organic acids formed by different milk formulas.OBJECTIVESThe purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein-based formulas (milk-based, soy-based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, only non-milk extrinsic sugars), and casein ratio (high and low casein), and (2) to observe organic acids formed by different milk formulas.Baseline plaque pH and plaque pH at 2, 5, 10, 15, 20, 25, 30, and 60 min after rinsing with milk formulas were recorded by a combination electrode in 14 healthy subjects. Deionized water and 10% sucrose were used as a negative and positive control. The plaque sample was also analysed to identify and quantify the organic acids using a high-performance liquid chromatography. Parameters including minimum pH, maximum pH drop, and area under curve were compared by RMANOVA and paired t-test.METHODSBaseline plaque pH and plaque pH at 2, 5, 10, 15, 20, 25, 30, and 60 min after rinsing with milk formulas were recorded by a combination electrode in 14 healthy subjects. Deionized water and 10% sucrose were used as a negative and positive control. The plaque sample was also analysed to identify and quantify the organic acids using a high-performance liquid chromatography. Parameters including minimum pH, maximum pH drop, and area under curve were compared by RMANOVA and paired t-test.The minimum pH was not significantly different among different protein-based formulas, whereas, the maximum plaque pH drop of soy-based and milk-based formula was significantly higher than that produced by protein hydrolysate formula (P=0.022 and 0.03, respectively). Area under curve produced by soy-based and milk-based formulas was significantly larger than that created by protein hydrolysate formula (P=0.025 and<0.001, respectively). Milk formulas containing only lactose caused significantly less plaque pH change in minimum pH (P<0.001), maximum pH drop (P=0.003), and area under curve (P<0.001) when compared with formulas containing lactose and other sugar but not with special formulas containing only non-milk extrinsic sugar. Similarly, special formulas containing non-milk extrinsic sugar produced significantly lower minimum pH and smaller area under curve than formulas containing lactose and other sugar did (P=0.044 and 0.009, respectively). No different results were found between high and low casein follow-on formulas. Lactic acid was produced more by rinsing with formulas containing lactose and other sugars than that produced by formulas containing only lactose.RESULTSThe minimum pH was not significantly different among different protein-based formulas, whereas, the maximum plaque pH drop of soy-based and milk-based formula was significantly higher than that produced by protein hydrolysate formula (P=0.022 and 0.03, respectively). Area under curve produced by soy-based and milk-based formulas was significantly larger than that created by protein hydrolysate formula (P=0.025 and<0.001, respectively). Milk formulas containing only lactose caused significantly less plaque pH change in minimum pH (P<0.001), maximum pH drop (P=0.003), and area under curve (P<0.001) when compared with formulas containing lactose and other sugar but not with special formulas containing only non-milk extrinsic sugar. Similarly, special formulas containing non-milk extrinsic sugar produced significantly lower minimum pH and smaller area under curve than formulas containing lactose and other sugar did (P=0.044 and 0.009, respectively). No different results were found between high and low casein follow-on formulas. Lactic acid was produced more by rinsing with formulas containing lactose and other sugars than that produced by formulas containing only lactose.This study suggests that milk formulas containing added other sugars tend to cause a decrease in plaque pH.CONCLUSIONSThis study suggests that milk formulas containing added other sugars tend to cause a decrease in plaque pH. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein-based formulas (milk-based, soy-based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, only non-milk extrinsic sugars), and casein ratio (high and low casein), and (2) to observe organic acids formed by different milk formulas. Baseline plaque pH and plaque pH at 2, 5, 10, 15, 20, 25, 30, and 60 min after rinsing with milk formulas were recorded by a combination electrode in 14 healthy subjects. Deionized water and 10% sucrose were used as a negative and positive control. The plaque sample was also analysed to identify and quantify the organic acids using a high-performance liquid chromatography. Parameters including minimum pH, maximum pH drop, and area under curve were compared by RMANOVA and paired t-test. The minimum pH was not significantly different among different protein-based formulas, whereas, the maximum plaque pH drop of soy-based and milk-based formula was significantly higher than that produced by protein hydrolysate formula (P=0.022 and 0.03, respectively). Area under curve produced by soy-based and milk-based formulas was significantly larger than that created by protein hydrolysate formula (P=0.025 and<0.001, respectively). Milk formulas containing only lactose caused significantly less plaque pH change in minimum pH (P<0.001), maximum pH drop (P=0.003), and area under curve (P<0.001) when compared with formulas containing lactose and other sugar but not with special formulas containing only non-milk extrinsic sugar. Similarly, special formulas containing non-milk extrinsic sugar produced significantly lower minimum pH and smaller area under curve than formulas containing lactose and other sugar did (P=0.044 and 0.009, respectively). No different results were found between high and low casein follow-on formulas. Lactic acid was produced more by rinsing with formulas containing lactose and other sugars than that produced by formulas containing only lactose. This study suggests that milk formulas containing added other sugars tend to cause a decrease in plaque pH. Objectives. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of protein‐based formulas (milk‐based, soy‐based, protein hydrolysate), type of sugar (only lactose, lactose and other sugars, only non‐milk extrinsic sugars), and casein ratio (high and low casein), and (2) to observe organic acids formed by different milk formulas. Methods. Baseline plaque pH and plaque pH at 2, 5, 10, 15, 20, 25, 30, and 60 min after rinsing with milk formulas were recorded by a combination electrode in 14 healthy subjects. Deionized water and 10% sucrose were used as a negative and positive control. The plaque sample was also analysed to identify and quantify the organic acids using a high‐performance liquid chromatography. Parameters including minimum pH, maximum pH drop, and area under curve were compared by rmanova and paired t‐test. Results. The minimum pH was not significantly different among different protein‐based formulas, whereas, the maximum plaque pH drop of soy‐based and milk‐based formula was significantly higher than that produced by protein hydrolysate formula (P = 0·022 and 0·03, respectively). Area under curve produced by soy‐based and milk‐based formulas was significantly larger than that created by protein hydrolysate formula (P = 0·025 and < 0·001, respectively). Milk formulas containing only lactose caused significantly less plaque pH change in minimum pH (P < 0·001), maximum pH drop (P = 0·003), and area under curve (P < 0·001) when compared with formulas containing lactose and other sugar but not with special formulas containing only non‐milk extrinsic sugar. Similarly, special formulas containing non‐milk extrinsic sugar produced significantly lower minimum pH and smaller area under curve than formulas containing lactose and other sugar did (P = 0·044 and 0·009, respectively). No different results were found between high and low casein follow‐on formulas. Lactic acid was produced more by rinsing with formulas containing lactose and other sugars than that produced by formulas containing only lactose. Conclusions. This study suggests that milk formulas containing added other sugars tend to cause a decrease in plaque pH. |
| Author | LEELATAWEEWUD, P. KIATPRAJAK, C. NAKORNCHAI, S. PHONGHANYUDH, A. DANCHAIVIJITR, A. SURARIT, R. THAWEEBOON, B. |
| Author_xml | – sequence: 1 givenname: A. surname: DANCHAIVIJITR fullname: DANCHAIVIJITR, A. organization: Departments of Pediatric Dentistry – sequence: 2 givenname: S. surname: NAKORNCHAI fullname: NAKORNCHAI, S. organization: Departments of Pediatric Dentistry – sequence: 3 givenname: B. surname: THAWEEBOON fullname: THAWEEBOON, B. organization: Microbiology and – sequence: 4 givenname: P. surname: LEELATAWEEWUD fullname: LEELATAWEEWUD, P. organization: Departments of Pediatric Dentistry – sequence: 5 givenname: A. surname: PHONGHANYUDH fullname: PHONGHANYUDH, A. organization: Departments of Pediatric Dentistry – sequence: 6 givenname: C. surname: KIATPRAJAK fullname: KIATPRAJAK, C. organization: Departments of Pediatric Dentistry – sequence: 7 givenname: R. surname: SURARIT fullname: SURARIT, R. organization: Physiology and Biochemistry, Faculty of Dentistry, Mahidol University, Bangkok, Thailand |
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Archives of Oral Biology 1984; 29: 927-933. 1995; 74 1998; 26 1996; 18 1966; 17 1993; 27 1988; 10 1996 1996; 30 1995 1984; 29 2003 2001; 29 1981; 60 1966; 11 1998; 20 1996; 75 1996; 56 1976; 10 1985; 19 1987; 66 1997; 128 1991; 25 1986; 65 1980; 2 1997; 19 1983; 62 1977; 11 1982 1972; 17 1996; 6 e_1_2_7_5_2 Erickson PR (e_1_2_7_26_2) 1998; 20 e_1_2_7_9_2 e_1_2_7_8_2 e_1_2_7_7_2 Moynihan P (e_1_2_7_25_2) 2003 Sheikh C (e_1_2_7_29_2) 1996; 18 e_1_2_7_18_2 e_1_2_7_17_2 e_1_2_7_16_2 e_1_2_7_15_2 Birkhed D (e_1_2_7_12_2) 1981; 60 e_1_2_7_14_2 e_1_2_7_13_2 e_1_2_7_11_2 e_1_2_7_10_2 e_1_2_7_27_2 Harper DS (e_1_2_7_33_2) 1986; 65 e_1_2_7_28_2 Imfeld T (e_1_2_7_34_2) 1980; 2 Packard VS (e_1_2_7_3_2) 1982 Tinanoff N (e_1_2_7_19_2) 1997; 19 Ripa LW (e_1_2_7_4_2) 1988; 10 e_1_2_7_24_2 e_1_2_7_30_2 e_1_2_7_23_2 e_1_2_7_22_2 e_1_2_7_32_2 e_1_2_7_21_2 Angkatavanich J (e_1_2_7_2_2) 1995 e_1_2_7_20_2 e_1_2_7_35_2 Mathews CK (e_1_2_7_31_2) 1996 Jenkins GN (e_1_2_7_6_2) 1966; 17 |
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1996 end-page: 50 article-title: Description and epidemiology of nursing caries publication-title: Journal of Public Health Dentistry – volume: 17 start-page: 472 year: 1966 end-page: 477 article-title: Milk and dental caries publication-title: British Dental Journal – volume: 6 start-page: 19 year: 1996 end-page: 24 article-title: Effect of glucose polymers in water, milk and a milk substitute on plaque pH publication-title: International Journal of Paediatric Dentistry – volume: 27 start-page: 394 year: 1993 end-page: 401 article-title: pH measurements of human dental plaque after consumption of starchy foods using the microtouch and the sampling method publication-title: Caries Research – start-page: 7 year: 2003 end-page: 34 – volume: 11 start-page: 223 year: 1977 end-page: 230 article-title: Effects of milk on pH of plaque and salivary sediment and the oral clearance of milk publication-title: Caries Research – volume: 11 start-page: 59 year: 1966 end-page: 63 article-title: Some protein effects on enamel solubility publication-title: Archives of Oral Biology – volume: 25 start-page: 283 year: 1991 end-page: 286 article-title: Influence of milk, lactose‐reduced milk, and lactose on caries in desalivated rats publication-title: Caries Research – volume: 29 start-page: 983 year: 1984 end-page: 992 article-title: Relationship between dietary habits and caries increment assessed over two years in 405 English adolescent schoolchildren publication-title: Archives of Oral Biology – volume: 19 start-page: 12 year: 1997 end-page: 16 article-title: Early childhood caries: overview and recent findings publication-title: Pediatric Dentistry – volume: 27 start-page: 43 year: 1993 end-page: 50 article-title: pH changes in human dental plaque from lactose and milk before and after adaptation publication-title: Caries Research – volume: 18 start-page: 200 year: 1996 end-page: 204 article-title: Evaluation of plaque pH changes following oral rinse with eight infant formulas publication-title: Pediatric Dentistry – volume: 29 start-page: 83 year: 2001 end-page: 92 article-title: Dental caries‐protective agents in milk and milk products: investigations publication-title: Journal of Dentistry – volume: 60 start-page: 1245 year: 1981 article-title: Milk and lactose acid production in human dental plaque publication-title: Journal of Dental Research – volume: 27 start-page: 461 year: 1993 end-page: 466 article-title: Effect of milk on cariogenesis publication-title: Caries Research – volume: 65 start-page: 1503 year: 1986 end-page: 1510 article-title: Human plaque acidity models publication-title: Journal of Dental Research – volume: 26 start-page: 209 year: 1998 end-page: 218 article-title: Update on the nomenclature of carbohydrates and their dental effects publication-title: Journal of Dentistry – volume: 74 start-page: 1272 year: 1995 end-page: 1279 article-title: Anticariogenicity of calcium phosphate complexes of tryptic casein phosphopeptides in the rat publication-title: Journal of Dental Research – volume: 20 start-page: 395 year: 1998 end-page: 403 article-title: Estimation of the caries related risk associated with infant formulas publication-title: Pediatric Dentistry – start-page: 242 year: 1982 end-page: 245 – volume: 62 start-page: 1058 year: 1983 end-page: 1061 article-title: Plaque pH measurements by different methods on the buccal and approximal surfaces of human teeth after a sucrose rinse publication-title: Journal of Dental Research – volume: 17 start-page: 873 year: 1972 end-page: 882 article-title: The effects of reduced sucrose intake on the formation and composition of dental plaque in a group of men in the Antarctic publication-title: Archives Oral Biology – volume: 29 start-page: 927 year: 1984 end-page: 933 article-title: Effect of casein and whey protein solutions on caries experience and feeding patterns of the rat publication-title: Archives of Oral Biology – ident: e_1_2_7_11_2 doi: 10.1016/0003-9969(84)90145-6 – ident: e_1_2_7_18_2 doi: 10.1016/0003-9969(84)90093-1 – ident: e_1_2_7_15_2 doi: 10.1016/S0300-5712(00)00061-0 – volume: 2 start-page: 87 year: 1980 ident: e_1_2_7_34_2 article-title: Intraplaque acid formation assessed in vivo in children and young adults publication-title: Pediatric Dentistry – ident: e_1_2_7_23_2 doi: 10.1159/000260863 – ident: e_1_2_7_21_2 doi: 10.1016/S0300-5712(97)00010-9 – ident: e_1_2_7_28_2 doi: 10.1177/00220345830620101001 – ident: e_1_2_7_5_2 doi: 10.1111/j.1752-7325.1996.tb02394.x – ident: e_1_2_7_13_2 doi: 10.1159/000260272 – ident: e_1_2_7_27_2 doi: 10.1159/000261570 – volume: 18 start-page: 200 year: 1996 ident: e_1_2_7_29_2 article-title: Evaluation of plaque pH changes following oral rinse with eight infant formulas publication-title: Pediatric Dentistry – ident: e_1_2_7_30_2 doi: 10.1111/j.1365-263X.1996.tb00238.x – ident: e_1_2_7_10_2 doi: 10.14219/jada.archive.1997.0336 – ident: e_1_2_7_7_2 doi: 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| Snippet | Objectives. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three... Objectives. The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three... The purposes of this study were (1) to investigate the effect of different milk formulas on dental plaque pH after rinsing with these three categories, type of... |
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| SubjectTerms | Animals Area Under Curve Carbohydrates - pharmacology Caseins - pharmacology Chromatography, High Pressure Liquid Cross-Over Studies Dental Plaque - chemistry Dental Plaque - physiopathology Food, Formulated Humans Hydrogen-Ion Concentration Lactic Acid - analysis Lactose - pharmacology Milk - chemistry Milk Proteins - pharmacology Protein Hydrolysates - pharmacology Soy Milk - pharmacology Sucrose - pharmacology Time Factors Water |
| Title | The effect of different milk formulas on dental plaque pH |
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