Zhang J, Kashket S
Nutrition Section, and Center for Research on the Oral and Biological Effects of Foods, Forsyth Dental Center, Boston, Mass 02115, USA.
Caries Res. 1998;32(3):233-8. doi: 10.1159/000016458.
Tea decoctions prepared from a number of black and green teas inhibited amylase in human saliva. Black teas gave higher levels of inhibition than green teas, and removal of tea tannins with gelatin led to the loss of inhibitory activity from all decoctions. Streptococcal amylase was similarly inhibited by tea decoctions. Fluoride was without effect on amylase. Since salivary amylase hydrolyzes food starch to low molecular weight fermentable carbohydrates, experiments were carried out to determine whether tea decoctions would interfere with the release of maltose in food particles that became entrapped on the dentition. Subjects consumed salted crackers and rinsed subsequently for 30 s with black or green tea decoctions, or water. Maltose release was reduced by up to about 70% after rinsing with the teas. Black tea decoction was significantly more effective than green tea, in agreement with the in vitro data. The observations supported the hypothesis that tea consumption can be effective in reducing the cariogenic potential of starch-containing foods such as crackers and cakes. Tea may reduce the tendency for these foods to serve as slow-release sources of fermentable carbohydrate.
多种红茶和绿茶煮出的茶汤可抑制人唾液中的淀粉酶。红茶的抑制水平高于绿茶，用明胶去除茶单宁会导致所有茶汤失去抑制活性。链球菌淀粉酶也同样受到茶汤的抑制。氟化物对淀粉酶没有影响。由于唾液淀粉酶将食物淀粉水解为低分子量的可发酵碳水化合物，因此进行了实验，以确定茶汤是否会干扰滞留在牙列上的食物颗粒中麦芽糖的释放。受试者食用咸饼干，随后用红茶或绿茶茶汤或水漱口30秒。用茶漱口后，麦芽糖释放量最多可降低约70%。红茶汤比绿茶汤明显更有效，这与体外实验数据一致。这些观察结果支持了这样的假设，即饮茶可以有效降低饼干和蛋糕等含淀粉食物的致龋潜力。茶可能会降低这些食物作为可发酵碳水化合物缓释源的倾向。
