Stösser L, Kneist S, Grosser W
Department of Preventive Dentistry, Dental School of Erfurt, Friedrich-Schiller-University of Jena, Germany.
Adv Dent Res. 1995 Jul;9(2):122-4. doi: 10.1177/08959374950090020801.
The aim of the present investigation was to determine the caries-protective potential of non-fluoridated and fluoridated milk and to compare the efficacy of different compounds of fluoride as additives to milk. OM rats were maintained in three experiments in a frequency-controlled feeding machine of König et al. (1968) or, during one study, in metabolic cages with diet MIT 200 for three weeks. They received (1) milk with Ca-Fluoride [solubilized by KA1-Sulfate], (2) NaF, (3) NaMFP, and (4) Na-Silicofluoride. Controls were supplied with water or NaF solution of the same concentration of 10 or 15 ppm F. In addition, raw milk was provided ad libitum for the rats in a preliminary test. At the beginning and the end of the experiments, the pH of milk, its fluoride concentration, the body weight gain, the caries score, the fluoride concentration of the outermost enamel surface, the percentage of the interproximal bacteria, and the fluoride ingestion and excretion were determined. The raw milk significantly reduced the animal caries score by around 40%. This effect was lower but reproducible under programmed feeding with milk of a reduced fatty content (1.5%). The addition of Ca-Fluoride, which was not totally ionized (6.5 ppm F), reduced the caries score again by around 40%. Increasing concentrations of NaF (5, 10, 15 ppm F), Na-Silicofluoride, or NaMFP showed similar caries-inhibiting effects without remarkable influence of the fluoride dosage used. The percentage of streptococci ranged from 30 to 60 in the fluoridated milk and control groups as well. The increasing fluoride deposition in the enamel reflected the various fluoride dosages offered. The rats receiving non-fluoridated milk or distilled water had a significantly higher incidence of dental caries than those receiving fluoridated milk. The permanent availability of fluoride during the animal tests caused a higher caries-inhibiting effect than in clinical human studies reported.
本研究的目的是确定非氟化和氟化牛奶的防龋潜力，并比较不同氟化物化合物作为牛奶添加剂的功效。在三项实验中，将OM大鼠饲养在König等人（1968年）的频率控制喂食机中，或者在一项研究中，将其饲养在代谢笼中，喂食MIT 200饮食三周。它们分别接受（1）添加氟化钙[由硫酸钾溶解]的牛奶、（2）氟化钠、（3）单氟磷酸钠和（4）硅氟化钠。对照组供应相同浓度为10或15 ppm氟的水或氟化钠溶液。此外，在初步试验中为大鼠随意提供生牛奶。在实验开始和结束时，测定牛奶的pH值、氟化物浓度、体重增加、龋齿评分、最外层牙釉质表面的氟化物浓度、邻面细菌百分比以及氟化物摄入和排泄情况。生牛奶使动物龋齿评分显著降低了约40%。在以脂肪含量降低（1.5%）的牛奶进行程序喂食时，这种效果较低但可重现。添加未完全电离的氟化钙（6.5 ppm氟）使龋齿评分再次降低了约40%。氟化钠（5、10、15 ppm氟）、硅氟化钠或单氟磷酸钠浓度增加时，显示出类似的防龋效果，且所用氟化物剂量无显著影响。在氟化牛奶组和对照组中，链球菌百分比也在30%至60%之间。牙釉质中氟化物沉积的增加反映了所提供的不同氟化物剂量。接受非氟化牛奶或蒸馏水的大鼠龋齿发生率明显高于接受氟化牛奶的大鼠。与已报道的临床人体研究相比，动物试验期间氟化物的持续供应产生了更高的防龋效果。
