Clinic of Operative Dentistry, Medical Faculty Carl Gustav Carus, TU Dresden, Fetscherstr. 74, 01307 Dresden, Germany.
Clin Oral Investig. 2013 Mar;17(2):649-58. doi: 10.1007/s00784-012-0734-0. Epub 2012 May 3.
Edible oils are an empiric approach for the prevention of oral diseases. The present in situ study investigated the effect of edible oils on initial bacterial colonization of enamel surfaces.
Initial biofilm formation was performed on enamel specimens mounted on maxillary splints and carried by eight subjects. After 1 min of pellicle formation, rinses with safflower oil, olive oil and linseed oil were performed for 10 min. Application of chlorhexidine for 1 min served as positive control. Afterwards, the slabs were carried for 8 h overnight. Samples carried for 8 h without any rinse served as negative controls. The amount of adherent bacteria was determined by DAPI staining (4',6-diamidino-2-phenylindole) and live-dead staining (BacLight). Additionally, determination of colony forming units was performed after desorption of the bacteria. TEM evaluation was carried out after application of the rinses.
The number of adherent bacteria on control samples was 6.1 ± 8.1 × 10(5)/cm(2) after 8 h (DAPI). Fluorescence microscopic data from DAPI staining and live-dead staining as well as from the determination of CFU revealed no significant effects of rinsing with oils on the amount of adherent bacteria compared to the non-rinsed control samples. However, with chlorhexidine a significant reduction in the number of bacteria by more than 85 % was achieved (DAPI, chlorhexidine: 8.2 ± 17.1 × 10(4)/cm(2)). The ratio of viable to dead bacteria was almost equal (1:1) irrespective of the rinse adopted as recorded with BacLight. TEM indicated accumulation of oil micelles at the pellicle's surface and modification of its ultrastructure.
Rinses with edible oils have no significant impact on the initial pattern and amount of bacterial colonization on enamel over 8 h.
Rinses with edible oils cannot be recommended for efficient reduction of oral biofilm formation.
食用油是预防口腔疾病的一种经验性方法。本原位研究调查了食用油对牙釉质表面初始细菌定植的影响。
将牙釉质标本固定在上颌夹板上，并由 8 名受试者携带，进行初始生物膜形成。在形成 1 分钟的黏膜后，用红花油、橄榄油和亚麻籽油冲洗 10 分钟。应用洗必泰 1 分钟作为阳性对照。之后，将夹板携带过夜 8 小时。不冲洗而携带 8 小时的样本作为阴性对照。通过 DAPI 染色（4'，6-二脒基-2-苯基吲哚）和死活染色（BacLight）测定附着细菌的数量。洗脱细菌后进行菌落形成单位测定。应用冲洗液后进行 TEM 评估。
8 小时后（DAPI），对照样本上附着细菌的数量为 6.1 ± 8.1×10(5)/cm(2)。DAPI 染色、死活染色以及 CFU 测定的荧光显微镜数据显示，与未冲洗对照样本相比，油冲洗对附着细菌数量没有显著影响。然而，用洗必泰处理可使细菌数量减少 85%以上（DAPI，洗必泰：8.2 ± 17.1×10(4)/cm(2)）。用 BacLight 记录的活菌与死菌的比例几乎相等（1:1）。TEM 表明油胶束在黏膜表面聚集并改变其超微结构。
在 8 小时内，食用油冲洗对牙釉质表面初始细菌定植模式和数量没有显著影响。
食用油冲洗不能推荐用于有效减少口腔生物膜形成。
