Igarashi K, Lee I K, Schachtele C F
Oral Microbiology Program, School of Dentistry, University of Minnesota, Minneapolis 55455.
J Dent Res. 1988 Mar;67(3):531-5. doi: 10.1177/00220345880670030201.
The effect of chewing sorbitol gum containing sodium bicarbonate on interproximal plaque pH was determined by use of an ion-sensitive field-effect transistor (ISFET) electrode system with four human volunteers. Plaque pH was lowered by 2 min of chewing of a sucrose-containing toffee. After 20 min, either sodium bicarbonate or control gum was chewed for 10 min, and the pH was followed for an additional 20 min. The minimum pH after toffee chewing was elevated by both the control gum (4.5 +/- 0.3 to 5.2 +/- 0.5) and the sodium-bicarbonate-containing product (4.3 +/- 0.3 to 6.1 +/- 0.6) to levels which were significantly different (p less than 0.01). The rate of rise in pH was 2.6 times faster with the gum containing buffer compared with the control gum. In comparison with the control gum, the sodium bicarbonate gum caused the pH to remain at a higher level, approximately 0.5 pH units, for 20 min after gum chewing. The addition of sodium bicarbonate to gum containing sorbitol markedly enhanced its capacity to cause and maintain an elevation of interproximal plaque pH previously lowered by exposure to fermentable carbohydrate. Sodium bicarbonate may be useful in products designed to reduce the acidogenic challenge to the teeth following food ingestion.
通过使用离子敏感场效应晶体管（ISFET）电极系统，对四名人类志愿者进行研究，以确定咀嚼含碳酸氢钠的山梨醇口香糖对邻面菌斑pH值的影响。咀嚼含蔗糖的太妃糖2分钟会使菌斑pH值降低。20分钟后，志愿者咀嚼碳酸氢钠口香糖或对照口香糖10分钟，并在接下来的20分钟内跟踪pH值变化。咀嚼太妃糖后的最低pH值，对照组口香糖（从4.5±0.3升至5.2±0.5）和含碳酸氢钠的产品（从4.3±0.3升至6.1±0.6）均有所升高，且差异显著（p＜0.01）。含缓冲剂的口香糖使pH值上升的速度比对照口香糖快2.6倍。与对照口香糖相比，咀嚼含碳酸氢钠口香糖后，pH值在20分钟内保持在较高水平，约高0.5个pH单位。在含山梨醇的口香糖中添加碳酸氢钠，可显著增强其使先前因接触可发酵碳水化合物而降低的邻面菌斑pH值升高并维持该升高水平的能力。碳酸氢钠可能对旨在减少食物摄入后牙齿面临的产酸挑战的产品有用。
