Palatinose와 Mutastein 배합츄잉껌의 치아우식유발 지수와 치면세균막수소 ( 齒面細菌膜水素 ) 이온 농도변화에 관한 연구
A STUDY ON THE EFFECT OF PALATINOSE OR MUTASTEIN CONTAINING CHEWING GUM ON CARIES POTENTIALITY
INDEX AND PLAQUE PH
김종배, 백대일, 마득상, 윤정원,
소속 상세정보
김종배 ( Kim Johng-Bai ) - 서울대학교 치과대학 예방치학교실
백대일 ( Paik Dai-Il ) - 서울대학교 치과대학 예방치학교실
마득상 ( Ma Deuk-Sang ) - 강릉원주대학교 치과대학 예방치학교실
윤정원 ( Yoon Jeong-Weon ) - 수원대학교 공과대학 유전공학과
KMID : 0355419900140010007
Abstract
The purpose of this study was to determine the effects of palatinose or mutastein containing chewing gums on caries potentiality index and dental plaque pH. The authors measured caries potentiality indices by smogyi method and the plaque pH responses with antimony microelectrode of four chewing gums, which are palatznose and mutastein containing chewing gum, palatinose containing chewing gum, mutastein containing chewing gum and sucrose containing chewing gum. Thereafter, the obtained data were analyzed and discussed. The obtained results were as follows:
1. The caries potentiality index was 39 minutes in palatinose and mutastein containing chewing gum, 41 minutes in palatinose containing chewing gum, 40 minutes in mutastein containing chewing gum, and 58 minutes in sucrose containing chewing gum.
2. The plaque pH was higher in palatinose or mutastein containg chewing gums than sucrose containing chewing gum.
3. To improve the national oral health through appropriate between-meal dieting, it was re-commended that investigators majoring in preventive dentistry, nutritionists, and food makers cooperate.
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