Clinic of Operative and Pediatric Dentistry, Medical Faculty Carl Gustav Carus, TU Dresden, Fetscherstr. 74, D-01307 Dresden, Germany.
Chair of Food Chemistry, TU Dresden, Dresden, Germany.
Arch Oral Biol. 2019 Aug;104:133-140. doi: 10.1016/j.archoralbio.2019.05.021. Epub 2019 May 24.
The present study aimed to investigate if bovine milk or milk protein isolates, respectively, alter the ultrastructure of thein situ pellicle and might therefore have an influence on oral health.
In situ pellicle samples were formed on bovine enamel slabs exposed in the oral cavity of three subjects for 6, 30, 60 or 120 min. After 3 min of pellicle formation, mouthrinses were performed for 3 min with (non-)homogenized UHT- or fresh milk (0.3% or 3.8% fat), 30% UHT-treated cream or different types of casein- or milk protein isolates containing preparations. The specimens were removed after the exposure times and transmission electron microscopy (TEM) was performed. Native pellicle samples served as controls.
Topical ultrastructural pellicle modifications were detected after mouthrinses with all types of homogenized UHT- or fresh milk and after the application of a 3% native casein micelles containing experimental solution. Atypical globular protein structures, identified as casein micelles, were temporarily adsorbed onto the pellicle. They were closely associated with lipid droplets. Furthermore, the mouthrinses occasionally affected the morphology of salivary bacteria. However, no notable ultrastructural alterations remained after 120 min of pellicle formation.
For the first time, bovine milk- and micellar casein-induced pellicle modifications were revealed by TEM. The adsorption of micellar casein is possibly due to its molecular interactions.
Bovine milk or micellar caseins provide some potential for the development of preventive strategies against bacterial biofilm formation or erosive processes at the tooth surface.
本研究旨在探究牛乳或乳蛋白分离物是否会改变原位获得性膜的超微结构，并因此对口腔健康产生影响。
将牛牙釉质薄片置于 3 名受试者口腔中 6、30、60 或 120min 以形成原位获得性膜。在形成获得性膜 3min 后，用（非）均质化超高温处理（UHT）奶或新鲜奶（0.3%或 3.8%脂肪）、30%UHT 处理奶油或不同类型的酪蛋白或乳蛋白分离物制剂进行 3min 漱口。在暴露时间后取出标本，并进行透射电子显微镜（TEM）检查。以天然获得性膜样本作为对照。
经各种均质化 UHT 奶或新鲜奶漱口以及应用含 3%天然酪蛋白胶束的实验溶液后，可观察到局部超微结构获得性膜的改变。暂时吸附在获得性膜上的、被鉴定为酪蛋白胶束的典型球形蛋白结构与脂滴密切相关。此外，漱口偶尔会影响唾液细菌的形态。但是，在形成获得性膜 120min 后，并未观察到明显的超微结构改变。
本研究首次通过 TEM 揭示了牛乳和胶束酪蛋白诱导的获得性膜改变。胶束酪蛋白的吸附可能与其分子相互作用有关。
牛乳或胶束酪蛋白为开发预防细菌生物膜形成或牙齿表面侵蚀性进程的策略提供了一定的潜力。
