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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Vydané v:International journal of paediatric dentistry Ročník 16; číslo 3; s. 192 - 198
Hlavní autori: DANCHAIVIJITR, A., NAKORNCHAI, S., THAWEEBOON, B., LEELATAWEEWUD, P., PHONGHANYUDH, A., KIATPRAJAK, C., SURARIT, R.
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Oxford, UK Blackwell Publishing Ltd 01.05.2006
Predmet:
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
ISSN:0960-7439, 1365-263X
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Shrnutí: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.
Bibliografia:ark:/67375/WNG-4KWT38RW-7
ArticleID:IPD722
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content type line 23
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ISSN:0960-7439
1365-263X
DOI:10.1111/j.1365-263X.2006.00722.x