Sönmez I Saroğlu, Aras S
Department of Pediatric Dentistry, Faculty of Dentistry, University of Kirikkale, Kirikkale, Turkey.
Caries Res. 2007;41(3):208-11. doi: 10.1159/000099320.
White cheese and sugarless yoghurt are frequently consumed traditional Turkish foods. The aim of this study was to assess their acidogenic potential when eaten alone or following a rinse with sucrose solution. Plaque pH was measured by a pH microelectrode at baseline to determine the resting plaque pH and at time intervals of 1-60 min after rinsing with 10% sucrose solution or eating the test food for 1 min. White cheese consumption for 1 min increased the plaque pH. When white cheese was eaten 5 min after rinsing with 10% sucrose solution, the plaque pH rose rapidly. After sugarless yoghurt consumption, the pH fell to a similar minimum as for sucrose after 5 min but returned to baseline levels after 30 instead of 60 min. Consumption of sugarless yoghurt after a sucrose rinse initially reduced the plaque pH further but did not affect the time taken for pH to regain baseline levels.
白奶酪和无糖酸奶是土耳其人经常食用的传统食物。本研究的目的是评估它们单独食用或用蔗糖溶液漱口后产生酸的潜力。用pH微电极在基线时测量菌斑pH值以确定静息菌斑pH值，并在用10%蔗糖溶液漱口或食用测试食物1分钟后的1 - 60分钟时间间隔测量。食用1分钟白奶酪会使菌斑pH值升高。当在10%蔗糖溶液漱口5分钟后食用白奶酪时，菌斑pH值迅速上升。食用无糖酸奶后，pH值在5分钟时降至与蔗糖相似的最低值，但在30分钟而不是60分钟后恢复到基线水平。蔗糖漱口后食用无糖酸奶最初会使菌斑pH值进一步降低，但不影响pH值恢复到基线水平所需的时间。
