Moynihan P J, Ferrier S, Blomley S, Wright W G, Russell R R
Dental School, University of Newcastle, Newcastle upon Tyne, UK.
Lett Appl Microbiol. 1998 Sep;27(3):173-7. doi: 10.1046/j.1472-765x.1998.00403.x.
Representative strains of oral streptococci, lactobacilli and bifidobacteria were incubated overnight with lactulose or other carbohydrates and the final pH recorded. Most bacteria tested were able to metabolize lactulose with the exception of strains of Streptococcus salivarius, Lactobacillus acidophilus and Lact. fermentum. Streptococcus mutans produced most acid overnight but the initial rate of acid production from lactulose by uninduced cultures was very low. Plaque pH was monitored in 12 volunteers following rinsing the mouth with lactulose, sucrose or sorbitol or Lactulose BP. These studies in vivo showed both lactulose and Lactulose BP to exhibit low acidogenic potential. Thus, although plaque bacteria are capable of fermenting lactulose, the results suggest that lactulose is likely to pose a small acidogenic challenge to teeth under normal conditions of use.
将口腔链球菌、乳酸菌和双歧杆菌的代表性菌株与乳果糖或其他碳水化合物一起过夜培养，并记录最终pH值。除唾液链球菌、嗜酸乳杆菌和发酵乳杆菌菌株外，大多数测试细菌都能够代谢乳果糖。变形链球菌在一夜之间产生的酸最多，但未诱导培养物从乳果糖产生酸的初始速率非常低。在用乳果糖、蔗糖、山梨醇或英国药典规定的乳果糖漱口后，对12名志愿者的牙菌斑pH值进行了监测。这些体内研究表明，乳果糖和英国药典规定的乳果糖均显示出较低的产酸潜力。因此，尽管牙菌斑细菌能够发酵乳果糖，但结果表明，在正常使用条件下，乳果糖对牙齿可能只会带来较小的产酸挑战。
