Edgar W M, Dodds M W
Int Dent J. 1985 Mar;35(1):18-22.
In studies of the pH response of dental plaque in situ to rinses with conventional sugars, glucose and maltose give similar falls in pH, and fructose only slightly smaller effects compared with sucrose. Lactose and galactose are less acidogenic, while the pH response to glucose syrups varies according to their composition. Of the sugar alcohols, sorbitol, mannitol, maltitol and lactitol are all slowly fermented to acid by oral bacterial, and xylitol is virtually non-fermentable. Acid formation in plaque by fermentable sugar alcohols can be too slow to overcome the buffering power of plaque and saliva and plaque pH can rise following exposure to these compounds. Lycasin, a synthetic sweetener containing sorbitol, maltitol and some higher sugar alcohols gives effects similar to its major constituents. Palatinit, L-sorbose and trichlorogalactosucrose are of low acidogenicity, but coupling sugar is more fermentable and can give rise to a substantial pH response, albeit less than sucrose. Non-nutritive intense sweeteners may affect plaque pH by their sialogogue effects.
在关于牙菌斑原位对常规糖类漱口液的pH反应的研究中，葡萄糖和麦芽糖使pH下降的幅度相似，与蔗糖相比，果糖产生的影响仅略小。乳糖和半乳糖的产酸能力较弱，而对葡萄糖糖浆的pH反应则因其组成而异。在糖醇类中，山梨醇、甘露醇、麦芽糖醇和乳糖醇都能被口腔细菌缓慢发酵成酸，而木糖醇实际上不可发酵。可发酵糖醇类在牙菌斑中形成酸的速度可能过慢，无法克服牙菌斑和唾液的缓冲能力，接触这些化合物后牙菌斑的pH值可能会上升。Lycasin是一种含有山梨醇、麦芽糖醇和一些高级糖醇的合成甜味剂，其效果与其主要成分相似。帕拉金糖、L-山梨糖和三氯半乳蔗糖的产酸能力较低，但偶联糖更易发酵，会引起显著的pH反应，尽管比蔗糖小。非营养性强力甜味剂可能通过其促唾液分泌作用影响牙菌斑的pH值。
