Journal of Dental Research, Vol 66, 1527-1532, Copyright © 1987 by International & American Associations for Dental Research Online Journals
Effects of cheese extract and its fractions on enamel demineralization in vitro and in vivo in humans
M. F. Silva, R. C. Burgess and H. J. Sandham
In order to isolate and identify the most active anti-cariogenic
components(s) of aqueous cheese extract (CE), we separated it into low
(LMW) (MW less than 500), medium (MMW) (500 less than MW less than 10,000),
and high (HMW) (MW greater than 10,000) molecular weight fractions by means
of the Amicon ultrafiltration system. These fractions were then tested in
vitro with a bacterial system containing S. mutans, adapted from that of
Turtola (1977). The LMW fraction reduced the demineralization caused by the
fermentation of sucrose by 96% (p less than 0.001) as compared with the
water control; this was not significantly different from a 50%
concentration of the CE. The MMW and HMW fractions reduced demineralization
by 36 and 42%, respectively. The concentrations of acid-soluble calcium and
phosphorus in CE, LMW, MMW, and HMW were 1509 and 462, 991 and 310, 231 and
7, and 162 and 3 micrograms/mL, respectively. A solution containing the
same levels of calcium and phosphorus as CE was somewhat more effective in
reducing demineralization in vitro than was CE itself (p less than 0.01).
In vivo, the addition of these same calcium and phosphorus levels to a 10%
sucrose solution reduced its cariogenicity by 67% (p less than 0.001), as
judged by the intra-oral cariogenicity test (ICT). Plaque calcium and
phosphorus concentrations were significantly higher in the ICT plaque
samples subjected to the sucrose-Ca,P solution (p less than 0.01) than in
the sucrose control. The resting pH, minimum pH, and shape of the pH curves
produced by the sucrose control and sucrose-Ca,P were similar.(ABSTRACT
TRUNCATED AT 250 WORDS)
