Kleter G A, Damen J J, Buijs M J, Ten Cate J M
Department of Cariology Endodontology Pedodontology, Academic Center for Dentistry Amsterdam (ACTA), The Netherlands.
Eur J Oral Sci. 1997 Jun;105(3):278-84. doi: 10.1111/j.1600-0722.1997.tb00212.x.
The Maillard reaction between carbohydrate and protein has been proposed as a cause of the browning of carious lesions. The aim of the present investigation was to determine the occurrence of this reaction in bovine dentin collagen in vitro and to establish the effect of the reaction on the proteolytic degradation of bovine dentin collagen in vitro. Slices of demineralized bovine dentin were incubated with 0.2 M glucose or buffer for 10 weeks at 37 degrees C. The formation of initial (furosine) and advanced (pentosidine) products of the Maillard reaction in dentin exposed to glucose was confirmed by HPLC. After reduction with NaBH4 to prevent intermediate Maillard products from further reaction, slices were either degraded with collagenase for fluorescence measurement or incubated with trypsin or pepsin to assess enzymatic degradation. Fluorescence characteristic for the Maillard reaction increased in glucose-exposed slices. Degradation of collagen by pepsin, but not by trypsin, was greatly depressed following glucose pretreatment. This may indicate an altered sensitivity to proteolytic degradation; the Maillard reaction thus has a potential role in caries arrestment.
碳水化合物与蛋白质之间的美拉德反应被认为是龋损变色的一个原因。本研究的目的是确定该反应在体外牛牙本质胶原蛋白中的发生情况，并确定该反应对体外牛牙本质胶原蛋白蛋白水解降解的影响。将脱矿牛牙本质切片与0.2M葡萄糖或缓冲液在37℃下孵育10周。通过高效液相色谱法证实了暴露于葡萄糖的牙本质中美拉德反应的初始（糠氨酸）和晚期（戊糖苷）产物的形成。用NaBH4还原以防止美拉德中间产物进一步反应后，切片要么用胶原酶降解以进行荧光测量，要么用胰蛋白酶或胃蛋白酶孵育以评估酶促降解。暴露于葡萄糖的切片中美拉德反应的荧光特征增加。葡萄糖预处理后，胃蛋白酶而非胰蛋白酶对胶原蛋白的降解大大降低。这可能表明对蛋白水解降解的敏感性发生了改变；因此，美拉德反应在龋齿阻止中具有潜在作用。
