Kashket S, Brudevold F, Yaskell T, Makonnen M
Forsyth Dental Center, Boston, Mass.
Caries Res. 1988;22(4):193-8. doi: 10.1159/000261105.
Experiments showed that the intraoral iodide permeability (Ip) method can be used in a reproducible and sensitive manner with solid foods. Ingestion of 5-gram portions of cookies made with defined concentrations of sucrose or fat led to an increased Ip (due to demineralization) of Streptococcus mutans-covered bovine enamel blocks in vivo. Demineralization increased with time to a maximum of 45 min, and the pH of the plaque dropped accordingly. Continued exposure in the mouth beyond 45 min led to an elevation of the pH and a decrease in delta Ip consistent with remineralization of the enamel. Control blocks worn without ingestion of cookies exhibited negative delta Ip values. Demineralization increased with increasing sucrose content of the cookies and reached a plateau when cookies containing 1.08 g sucrose per morsel were administered. Cookies prepared without added sucrose gave a high delta Ip. High fat content raised the delta Ip when sucrose was low. These findings are consistent with clinical and other observations, and emphasize the complex relation between foods and enamel demineralization.
实验表明，口腔内碘通透性（Ip）方法可重复性且灵敏地用于固体食物。摄入5克含有特定浓度蔗糖或脂肪的饼干，会导致变形链球菌覆盖的牛牙釉质块在体内的Ip增加（由于脱矿）。脱矿随时间增加，在45分钟时达到最大值，同时菌斑pH相应下降。在口腔中持续暴露超过45分钟会导致pH升高，且与牙釉质再矿化一致，Ip变化量（delta Ip）降低。未摄入饼干而佩戴的对照块显示出负的delta Ip值。脱矿随饼干中蔗糖含量增加而增加，当每口含有1.08克蔗糖的饼干摄入时达到平稳状态。未添加蔗糖制作的饼干具有较高的delta Ip。当蔗糖含量低时，高脂肪含量会提高delta Ip。这些发现与临床及其他观察结果一致，并强调了食物与牙釉质脱矿之间的复杂关系。
