甜菊糖（含 Stevia）对微观生物膜模型中釉质和牙本质龋齿发展的影响。

Effect of sweetener containing Stevia on the development of dental caries in enamel and dentin under a microcosm biofilm model.

机构信息

Department of Biological Sciences, Bauru School of Dentistry, University of São Paulo, Bauru-SP, Brazil.

出版信息

J Dent. 2021 Dec;115:103835. doi: 10.1016/j.jdent.2021.103835. Epub 2021 Oct 12.

DOI:10.1016/j.jdent.2021.103835

PMID:34653536

Abstract

OBJECTIVE

This study compared the effect of commercial and pure sweetener containing stevia to that of aspartame, to sucrose and xylitol on the development of dental caries.

METHODS

228 bovine enamel and root dentin were exposed to microcosm biofilm model using human saliva. From the 2 to the 5 day, the samples were exposed daily to McBain saliva supplemented with 0.2% of the respective sweeteners/sugar, under 5% CO and 37 °C. The lactic acid and the colony-forming units (CFU) were quantified. The demineralization was analyzed by TMR. The data were compared statistically (Kruskal-Wallis/ Dunn, p<0.05).

RESULTS

Pure stevia, pure aspartame, xylitol and control were able to significantly reduce 92% of lactate production compared to sucrose. Stevia finn, aspartame finn and sucrose showed similar production of lactic acid (around 0.45±0.12 g/L and 0.67±0.18 g/L, for enamel and dentin, p<0.0001). With respect to total lactobacilli and S. mutans/S. sobrinus CFU, xylitol and control did not show growth on enamel, while CFU numbers were found in stevia finn, aspartame finn and sucrose groups for both tissues. Enamel and dentin demineralization was significantly reduced for xylitol, control, pure stevia and pure aspartame (85% and 83% reduction, respectively) compared to stevia finn, aspartame finn and sucrose, which in turn did not differ from each other (sucrose ΔZ: 2913.7 ± 646.7 vol%.µm for enamel and 3543.3 ± 432.5 vol%.µm for dentin).

CONCLUSIONS

Commercial sweeteners containing stevia and aspartame proved to be as cariogenic as sucrose, which may be due to the other components, since the pure forms were not cariogenic.

CLINICAL RELEVANCE

Our study showed that some commercial sweeteners (aspartame and stevia) are as cariogenic as sucrose, which may be due to the presence of lactose. The population should be advice about the presence of lactose in such brand names, to avoid their consume.

摘要

目的

本研究比较了含甜菊糖的商业甜味剂和阿斯巴甜与蔗糖和木糖醇对龋齿形成的影响。

方法

使用人唾液将 228 个牛牙釉质和根牙本质暴露于微宇宙生物膜模型中。从第 2 天到第 5 天，每天在 5%CO 和 37°C 下，将样本暴露于补充有 0.2%各自甜味剂/糖的 McBain 唾液中。定量乳酸和集落形成单位（CFU）。通过 TMR 分析脱矿质。使用 Kruskal-Wallis/Dunn 进行统计学比较（p<0.05）。

结果

与蔗糖相比，纯甜菊糖、纯阿斯巴甜、木糖醇和对照均能显著降低 92%的乳酸生成。甜菊醇、阿斯巴甜醇和蔗糖在釉质和牙本质中产生相似的乳酸（约 0.45±0.12g/L 和 0.67±0.18g/L，p<0.0001）。关于总乳酸杆菌和 S. mutans/S. sobrinus CFU，木糖醇和对照在釉质上没有生长，但在甜菊醇、阿斯巴甜醇和蔗糖组中均发现了 CFU。与甜菊醇、阿斯巴甜醇和蔗糖相比，木糖醇、对照、纯甜菊糖和纯阿斯巴甜显著降低了釉质和牙本质的脱矿质（分别降低 85%和 83%），而这三者彼此之间没有差异（蔗糖 ΔZ：釉质为 2913.7±646.7 vol%.µm，牙本质为 3543.3±432.5 vol%.µm）。