Consumption of Milk Prevents Dental Caries by Inhibiting Sugar Fermentation
박정은, 장종화,
소속 상세정보
박정은 ( Park Jung-Eun ) - Kyung Hee University School of Dentistry Department of Preventive and Social Dentistry
장종화 ( Jang Jong-Hwa ) - Hanseo University Department of Dental Hygiene
KMID : 1157520170130010031
Abstract
Objective: The present study aimed to assess the effects of consuming milk on inhibition of sugar fermentation through comparative analysis of cariogenic organic acids (lactate, formate, and pyruvate) produced in the mouth on consuming milk after cariogenic drinks.
Methods: The organic acids were analyzed by HPLC (GP50 gradient pump, ED 50 conductivity detector) after saliva pretreatment under isocratic conditions, using an ionex IonPac AG11-HG column (50×4 mm) and 120 mM NaOH mobile phase.
Results: The group that did not consume water or milk after cariogenic drinks showed the highest rate of organic acid production; lactate with cariogenic potential was detected to a higher degree in the group that consumed water than in the
group that consumed milk after cariogenic drinks.
Conclusion: Consumption of milk after sugar can play a role in preventing dental caries by causing a temporary pH buffering effect and inhibiting organic acid production by inhibition of sugar fermentation.
키워드
saliva; organic acid; dental caries; milk; fermentation
원문 및 링크아웃 정보
등재저널 정보