Hogg S D, Rugg-Gunn A J
Department of Oral Biology, Dental School, Newcastle upon Tyne, UK.
J Dent. 1991 Oct;19(5):263-71. doi: 10.1016/0300-5712(91)90067-9.
The number of non-sugar sweeteners that are approved for use in foods and drinks is increasing and manufacturers are using these as alternatives to cariogenic sugar. These non-sugar sweeteners are generally classed as non-cariogenic. The most frequently used non-sugar sweetener is sorbitol, and concern has been expressed that the oral flora may adapt to sorbitol so that it looses its 'safe for teeth' property. The purpose of this review is to describe the mechanisms whereby oral microorganisms, and mutans streptococci in particular, might metabolize sorbitol and to summarize published research into changes in plaque acid production and changes in plaque flora after exposure to sorbitol. Finally, the possibility that some groups of people may be especially 'at-risk' from adaptation of oral microorganisms to sorbitol is considered. It is concluded that frequent or long-term use of sorbitol is unlikely to present any increased risk of dental caries in normal people, but that frequent use of sorbitol may present a small cariogenic risk in people with low salivary flow.
被批准用于食品和饮料的非糖类甜味剂数量正在增加，制造商们正将其用作致龋性糖的替代品。这些非糖类甜味剂通常被归类为非致龋性物质。最常用的非糖类甜味剂是山梨醇，有人担心口腔菌群可能会适应山梨醇，从而使其失去“对牙齿安全”的特性。这篇综述的目的是描述口腔微生物，尤其是变形链球菌代谢山梨醇的机制，并总结已发表的关于接触山梨醇后菌斑酸产生变化和菌斑菌群变化的研究。最后，探讨了某些人群可能因口腔微生物对山梨醇的适应而特别“处于风险中”的可能性。结论是，正常人群频繁或长期使用山梨醇不太可能增加患龋齿的风险，但频繁使用山梨醇可能会给唾液分泌量低的人群带来较小的致龋风险。
