Signoretto Caterina, Burlacchini Gloria, Bianchi Franco, Cavalleri Giacomo, Canepari Pietro
Dipartimento di Patologia, Sezione di Microbiologia, Strada Le Grazie, Italy.
New Microbiol. 2006 Oct;29(4):293-302.
Several foods have been shown to contain natural components (especially polyphenols) which display anti-adhesive properties against Streptococcus mutans, the aetiological agent responsible for dental crown caries, as well as inhibition of glucosyltransferases, which are the S. mutans enzymes involved in the synthesis of an adherent, water-insoluble glucan from sucrose. Other studies have demonstrated an in vitro action on oral plaque biofilm formation and desorption. This study evaluated whether the activity displayed in vitro by food compounds could affect the microbiological composition of saliva and dental plaque of subjects with a diet rich in these foods, comparing the results with those obtained from subjects with a different diet. The foods considered were: coffee, barley coffee, tea and wine. A total of 93 subjects were recruited into the study. Six samples of both plaque and saliva were collected from each subject at roughly one-monthly intervals. Total bacteria, total streptococci, S. mutans and lactobacilli counts were determined by culture in both saliva and dental plaque. The highest bacterial titres were recorded for the control population, while each drinking habit subgroup showed counts roughly one log lower than the controls. These differences in bacterial counts proved statistically significant (P<0.05). As far as dental plaque was concerned, while total counts did not significantly vary per mg of plaque in the subjects belonging to the different drinking habit subgroups, a significant decrease (P<0.05) was observed in those subjects drinking coffee, tea, barley coffee and wine when mutans streptococci and lactobacilli were evaluated. In several cases a more than one log decrease was observed. Plaque indices were also determined, and a significant (P<0.05) reduction in values was recorded in the subjects belonging the specific drinking habit subgroups compared to the control group. This study indicates that there is a correlation between consumption of specific foods and oral health in terms of reduced plaque deposition and lower counts of odontopathogens.
已有研究表明，几种食物含有天然成分（尤其是多酚），这些成分对变形链球菌具有抗黏附特性，变形链球菌是导致牙冠龋病的病原体，同时还能抑制葡糖基转移酶，该酶是变形链球菌中参与从蔗糖合成黏附性、水不溶性葡聚糖的酶。其他研究已证明这些成分在体外对口腔菌斑生物膜形成和解吸有作用。本研究评估了富含这些食物的饮食中食物化合物在体外表现出的活性是否会影响受试者唾液和牙菌斑的微生物组成，并将结果与不同饮食的受试者所得结果进行比较。所考虑的食物有：咖啡、大麦咖啡、茶和葡萄酒。共有93名受试者被纳入该研究。从每个受试者身上大约每隔一个月收集一次牙菌斑和唾液的六个样本。通过培养法测定唾液和牙菌斑中的总细菌、总链球菌、变形链球菌和乳酸菌数量。对照组的细菌滴度最高，而每个饮酒习惯亚组的计数比对照组低约一个对数。这些细菌计数差异具有统计学意义（P<0.05）。就牙菌斑而言，虽然不同饮酒习惯亚组受试者每毫克牙菌斑中的总计数没有显著差异，但在评估变形链球菌和乳酸菌时，饮用咖啡、茶、大麦咖啡和葡萄酒的受试者出现了显著下降（P<0.05）。在几种情况下，观察到下降超过一个对数。还测定了菌斑指数，与对照组相比，特定饮酒习惯亚组受试者的菌斑指数值显著降低（P<0.05）。本研究表明，就减少菌斑沉积和降低致龋病原体数量而言，特定食物的摄入与口腔健康之间存在相关性。
