Kashket S, Zhang J, Niederman R
Nutrition Section, Forsyth Dental Center, Boston, Massachusetts 02115, USA.
J Dent Res. 1998 Feb;77(2):412-7. doi: 10.1177/00220345980770021001.
Earlier studies in our laboratories demonstrated that particles of a number of snack foods that are retained on the dentition accumulate fermentable sugars and short-chain carboxylic acids (SCCA; acetic, formic, lactic, and propionic) to different degrees. The present study was undertaken to test the hypothesis that the accumulated SCCA can induce a gingival inflammatory response. Five periodontally and medically healthy subjects were given portions of plain doughnuts (high SCCA levels) or oatmeal cookie (low SCCA), or had the SCCA applied directly to the gingival margins of designated teeth. Subjects were given wax to chew, or nothing, as controls. Inflammation was assessed by measurements of subgingival temperature, flow rates of gingival crevicular fluid (GCF), and neutrophil emigration into GCF. Subgingival temperatures of the maxillary gingiva rose by 1.32 +/- 0.30 degrees C (mean +/- SE) 5 min after the subjects consumed the doughnuts and remained elevated for at least 1 hr. These values were significantly higher than those obtained from subjects after ingestion of oatmeal cookies (0.63 +/- 0.17 degree C; p < 0.01), consistent with the low levels of SCCA in the retained cookie particles. Wax chewing elicited a similar response, indicating a masticatory effect on the gingiva. Gingival temperatures in the unchallenged controls remained unchanged. Neutrophil emigration into the GCF was significantly elevated in subjects after doughnut consumption. Rinses with a solution of SCCA, or application of the SCCA to the gingiva, also brought about significant elevations in subgingival temperature and neutrophil emigration. The findings describe the inflammatory effects of food ingestion on the gingiva of healthy human subjects, and support the hypothesis that SCCA in the particles of retained food are at least partly responsible for the observed responses.
我们实验室早期的研究表明，许多残留在牙列上的休闲食品颗粒会不同程度地积累可发酵糖和短链羧酸（SCCA；乙酸、甲酸、乳酸和丙酸）。本研究旨在验证积累的SCCA可引发牙龈炎症反应这一假设。五名牙周和医学健康的受试者分别食用普通甜甜圈（SCCA水平高）或燕麦饼干（SCCA水平低），或者将SCCA直接涂抹在指定牙齿的牙龈边缘。受试者分别咀嚼蜡或不咀嚼任何东西作为对照。通过测量龈下温度、龈沟液（GCF）流速以及中性粒细胞向GCF的迁移来评估炎症。受试者食用甜甜圈5分钟后，上颌牙龈的龈下温度升高了1.32±0.30℃（平均值±标准误），并至少持续升高1小时。这些数值显著高于摄入燕麦饼干后的受试者（0.63±0.17℃；p<0.01），这与残留饼干颗粒中SCCA水平低一致。咀嚼蜡引发了类似反应，表明咀嚼对牙龈有影响。未受刺激的对照组牙龈温度保持不变。食用甜甜圈后，受试者GCF中的中性粒细胞迁移显著增加。用SCCA溶液漱口或将SCCA涂抹在牙龈上，也会使龈下温度和中性粒细胞迁移显著升高。这些发现描述了食物摄入对健康人类受试者牙龈的炎症影响，并支持了残留食物颗粒中的SCCA至少部分导致观察到的反应这一假设。
