Centre for Oral Health Research, Melbourne Dental School, Bio21 Institute, The University of Melbourne, Melbourne, Victoria, Australia.
Centre for Oral Health Research, Melbourne Dental School, Bio21 Institute, The University of Melbourne, Melbourne, Victoria, Australia.
J Dent. 2020 Dec;103:103506. doi: 10.1016/j.jdent.2020.103506. Epub 2020 Oct 25.
The aim of this study was to investigate the capacity of an approved food additive with anticariogenic properties, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), when added to a processed, sugar-containing yogurt with added lactic-acid bacteria (probiotics), to prevent demineralization of enamel subsurface lesions in vitro.
Enamel subsurface demineralised lesions were created in thirty extracted human third molars. These were then exposed to artificial saliva (AS) with: 1) Danone yogurt alone; 2) Danone yogurt with 0.2 % w/w CPP-ACP; or 3) Danone yogurt with 0.5 % w/w CPP-ACP at 37 °C for two weeks. The yogurt/AS was replaced with fresh preparations each day. At the completion of each treatment the enamel slabs were embedded, sectioned and analyzed using transverse microradiography to measure changes in enamel lesion depths and subsurface mineral content. Yogurt samples were analysed for soluble calcium (Ca) and inorganic phosphate (Pi) levels and pH.
Yogurt alone demineralized enamel subsurface lesions to produce significantly larger lesions. However, the addition of 0.2 % CPP-ACP to the yogurt resulted in significant reduction in demineralization compared with yogurt alone (p < 0.0001). The addition of 0.5 % CPP-ACP to the yogurt produced a net remineralization effect with a significant increase in lesion mineral content (p < 0.0001). The addition of CPP-ACP resulted in a significant (p < 0.0001) dose-related increase in Ca, Pi and pH.
The addition of CPP-ACP to a commercial yogurt exhibited a dose related protective effect with 0.5 % CPP-ACP producing remineralization of existing enamel subsurface lesions under the in vitro experimental conditions. CLINICAL SIGNIfiCANCE: The results of this study suggest that some processed yogurts with added sugar could result in enamel demineralization when frequently consumed by individuals with poor oral hygiene. The addition of CPP-ACP to these yogurts may help prevent demineralization and promote enamel subsurface lesion remineralization, and therefore, make them safer for teeth.
本研究旨在探讨一种具有抗龋特性的批准食品添加剂——酪蛋白磷酸肽-无定形磷酸钙（CPP-ACP），当其添加到含有添加乳酸杆菌（益生菌）的加工含糖酸奶中时，是否能防止体外牙釉质表面下脱矿。
在 30 颗人第三磨牙上制备牙釉质表面下脱矿病变。然后将这些牙齿在 37°C 下用以下物质孵育两周：1）单独的达能酸奶；2）含 0.2%w/w CPP-ACP 的达能酸奶；3）含 0.5%w/w CPP-ACP 的达能酸奶。每天用新鲜制剂替换酸奶/人工唾液。在每个处理完成后，将牙釉质板包埋、切片并用横切显微放射照相术分析，以测量牙釉质病变深度和表面下矿物质含量的变化。对酸奶样本进行可溶性钙（Ca）和无机磷（Pi）水平和 pH 值分析。
单独的酸奶会使牙釉质表面下的病变脱矿，导致病变明显增大。然而，与单独的酸奶相比，向酸奶中添加 0.2% CPP-ACP 可显著减少脱矿作用（p<0.0001）。向酸奶中添加 0.5% CPP-ACP 可产生净再矿化作用，使病变的矿物质含量显著增加（p<0.0001）。添加 CPP-ACP 可显著增加（p<0.0001）Ca、Pi 和 pH 值。
在商业酸奶中添加 CPP-ACP 具有剂量相关的保护作用，0.5% CPP-ACP 在体外实验条件下可使现有的牙釉质表面下病变再矿化。临床意义：本研究结果表明，当个体口腔卫生较差且频繁食用时，一些添加糖的加工酸奶可能会导致牙釉质脱矿。在这些酸奶中添加 CPP-ACP 可能有助于防止脱矿并促进牙釉质表面下病变再矿化，从而使它们对牙齿更安全。
