Lagerlöf F, Dawes R, Dawes C
J Dent Res. 1984 Nov;63(11):1266-70. doi: 10.1177/00220345840630110201.
We recently developed a computer model of oral sugar clearance (Dawes, 1983), and an artificial mouth has now been constructed which will allow variation in the salivary parameters identified in the model and the study of their effects on bacterial acid production. Using a thin layer of S. mitior, strain 572, over a miniature Sb electrode to measure bacterial pH changes during sugar clearance from the "mouth", we found that three consecutive sets of "Stephan curves" could be obtained with the same bacteria during one day. In each of several experimental series, one salivary parameter was varied, while other parameters were held constant. The maximum pH decrease and the surface area of the registered Stephan curve (delta pH.min) were used as measures of acid production. The results indicate that the volume of "saliva" in the mouth before and after swallowing, the unstimulated salivary flow rate, and the buffer capacity had significant influences on the extent of the pH changes. Other factors, such as the maximum flow rate, the delay between start of stimulation and maximum flow, the volume of saliva in the mouth at time zero, and the taste threshold for sugar, were of lesser importance, confirming some predictions from the computer model.
我们最近开发了一种口腔糖清除的计算机模型（道斯，1983年），现在已经构建了一个人工口腔，它可以改变模型中确定的唾液参数，并研究它们对细菌产酸的影响。使用一层薄薄的缓症链球菌572菌株覆盖在微型锑电极上，以测量从“口腔”清除糖期间的细菌pH变化，我们发现，在一天内，同一批细菌可以获得三组连续的“斯蒂芬曲线”。在几个实验系列中，每个系列都改变一个唾液参数，而其他参数保持不变。记录的斯蒂芬曲线的最大pH下降值和表面积（δpH.min）用作产酸的度量指标。结果表明，吞咽前后口腔中“唾液”的体积、非刺激性唾液流速和缓冲能力对pH变化程度有显著影响。其他因素，如最大流速、刺激开始到最大流速之间的延迟、零时口腔中唾液的体积以及糖的味觉阈值，重要性较低，这证实了计算机模型的一些预测。
