T H Grenby1, A T Andrews, M Mistry, R J Williams. 1. Department of Oral Medicine & Pathology, GKT Dental Institute, Guy's Hospital, SE1 9RT, London, UK. trevor.grenby@kcl.ac.uk
Abstract
OBJECTIVES: To characterise and identify the anti-dental caries components that exist in milk and milk products. METHODS: Standard enamel or hydroxyapatite demineralisation tests were devised to simulate the action of acid on tooth mineral, and they were used to show which constituents of milk possessed a potential protective action against acid attack. RESULTS: Milk and milk products were fractionated and tested, revealing that minerals, including calcium and phosphorus, played a part in this protective process. The findings also drew attention to the effectiveness of minor milk protein or protein-associated components, the structures of which are mostly known, which were separated and characterised by gel electrophoresis as proteose-peptone fractions 3 and 5. The strength of adsorption of the protein or polypeptides in these fractions to dental enamel was measured and found to be sufficient to reduce the extent of demineralisation of enamel by acid buffer solutions. CONCLUSIONS: The removal of lactose, fat, casein and other proteins had little influence on the protective effect of the milk fractions. Besides calcium and phosphorus, milk contains other more powerful protective factors, which were identified as proteose-peptone fractions 3 and 5. Details of their composition and the strength of their adherence to the surface of dental mineral are given.
OBJECTIVES: To characterise and identify the anti-dental caries components that exist in milk and milk products. METHODS: Standard enamel or hydroxyapatite demineralisation tests were devised to simulate the action of acid on tooth mineral, and they were used to show which constituents of milk possessed a potential protective action against acid attack. RESULTS: Milk and milk products were fractionated and tested, revealing that minerals, including calcium and phosphorus, played a part in this protective process. The findings also drew attention to the effectiveness of minor milk protein or protein-associated components, the structures of which are mostly known, which were separated and characterised by gel electrophoresis as proteose-peptone fractions 3 and 5. The strength of adsorption of the protein or polypeptides in these fractions to dental enamel was measured and found to be sufficient to reduce the extent of demineralisation of enamel by acid buffer solutions. CONCLUSIONS: The removal of lactose, fat, casein and other proteins had little influence on the protective effect of the milk fractions. Besides calcium and phosphorus, milk contains other more powerful protective factors, which were identified as proteose-peptone fractions 3 and 5. Details of their composition and the strength of their adherence to the surface of dental mineral are given.
Authors: C A Palmer; R Kent; C Y Loo; C V Hughes; E Stutius; N Pradhan; M Dahlan; E Kanasi; S S Arevalo Vasquez; A C R Tanner Journal: J Dent Res Date: 2010-09-21 Impact factor: 6.116
Authors: Annette Carola Anderson; Michael Rothballer; Markus Jörg Altenburger; Johan Peter Woelber; Lamprini Karygianni; Kirstin Vach; Elmar Hellwig; Ali Al-Ahmad Journal: Appl Environ Microbiol Date: 2020-10-01 Impact factor: 4.792