Objective of this review is to give an overview about the role of Streptococcus mutans and Streptococcus sobrinus in dental caries pathogenicity. Both of these bacteria known as main agent of dental caries which has been succesfully isolated from patient with caries. We review current data on Streptococcus mutans and Streptococcus sobrinusbased on open literature search of the topic.The causative agent for caries is called bacteriocaryogenic like mutan streptococci and lactobacilli sp. On reality, Streptoccus mutans and Streptococcus sobrinus are the most common caries related species isolated from human oral cavity. These bacteria form biofilm formation on tooth surface which is known as dental plaque. This formation help them to avoid immunity response in oral cavity. Moreover, existence both types of bacteria, because they have special characteristic which are not owned by other cariogenic bacteria that is acidophyllic. In general, dental caries remains a significant health problem worlwide, with a prevalence that is not yet decreasing in the developing countries like Indonesia. Streptococcus mutans and Streptococcus sobrinus are the bacterial species of mutan streptococci.
Saliva have significant roles in maintaining the health of oral cavity. Salivary flow and composition of saliva play a critical role. Saliva also serves as buffer system. Increasing the salivary flow will increase salivary buffer capacity and pH of saliva. Salivary buffer capacity serves to protect the teeth from the acid that comes from food which is formed by acidogenic microorganisms. Milk and dairy are good diet for children that recommended by American Heart Association (AHA). Cheese as one of dairy mild can increase the salivary flow, that help keep the dental hygiene, and prevent bacteria sticking to the teeth. The aim of the study was to identify the effect of cheese and milk consumption on salivary buffer capacity of students aged 10-12 year at Sekolah Dasar Negeri 57 Banda Aceh. Salivary buffer capacity after consume cheese measured after chewing cheese 4 gram about 32 times whereas salivary buffer capacity after consume milk consumption was measured after gargling 25 ml milk 34 times. Salivary buffer capacity measured with Saliva-check buffer (GC). Results of Wilcoxon test showed significant differences (p<0.05) salivary buffer capacity after consumption of milk compared with cheese. Capacity buffer salivary after consumption of cheese higher than milk. In conclusion, cheese and milk consumption have effect on salivary buffer capacity. Salivary buffer capacity after cheese consumption is higher than after milk consumption.
ABSTRAKSaliva adalah cairan mulut yang kompleks yang merupakan gabungan dari berbagai cairan dan komponen yang diekskresikan ke dalam mulut. Potensial of hydrogen (pH) saliva merupakan derajat asam atau basanya suatu cairan tubuh yang dapat berubah karena kecepatan aliran saliva, mikroorganisme rongga mulut, dan kapasitas buffer saliva. Buah pisang ayam (Musa acuminata Colla) merupakan buah dengan kandungan karbohidrat tinggi yang dapat meningkatkan produksi asam oleh bakteri-bakteri rongga mulut sehingga rongga mulut menjadi asam. Keadaan ini menyebabkan demineralisasi permukaan gigi sehingga dapat terjadi proses pembentukan karies. Tujuan dari penelitian ini adalah untuk melihat perubahan pH saliva sebelum dan sesudah mengkonsumsi buah pisang ayam pada mahasiswa FKG Unsyiah angkatan 2014. Subjek penelitian ini berjumlah 39 orang yang diambil dengan metode purposive sampling dengan desain one-group pretest-posttest desaign. Pengambilan saliva dilakukan dengan metode spitting yang dilakukan sebelum dan sesudah mengkonsumsi buah pisang ayam. Pengukuran pH saliva mengunakan pH meter digital. Berdasarkan hasil uji T-test berpasangan, terbukti adanya penurunan pH saliva yang bermakna (p<0,05) antara pH saliva sebelum dan sesudah mengkonsumsi buah pisang ayam, yang menunjukkan adanya penurunan pH saliva sesudah mengkonsumsi buah pisang ayam. Kesimpulan penelitian ini adalah adanya perubahan pH saliva sebelum dan pH saliva sesudah mengkonsumsi buah pisang ayam. Kata kunci: pH saliva, Musa acuminata Colla ABSTRACT Saliva is a complex mouth fluid consists of a combination of various fluids and components which are excreted into the mouth. Potential of Hydrogen (pH) is degree of acid or base of a body fluid which changes due to salivary flow rate, oral cavity microorganisms, and salivary buffer capacity. "buah pisang ayam" (Musa acuminata Colla) is a fruit with a high carbohydrate content, it can increase acid production by oral bacteria so which makes the oral cavity becomes acid. The condition cause demineralization of the tooth surface which leads to carries formation. The aim of this study is to observe the change of saliva pH before and after consuming "buah pisang ayam" on dental student of Unsyiah grade 2014. The subjects of this study are 39 people taken by purposive sampling method with one-group pretest-posttest design. Taking saliva is done by spitting method before and after consuming "buah pisang ayam". Measurement of pH saliva use digital pH meter. Based on paired ttest results, proved to a decrease in salivary pH (p<0.05) between saliva pH before and after consuming banana, indicating a decrease in salivary pH after consuming banana. The conclusion of this study is the change of saliva pH before and after consuming "buah pisang ayam".
Introduction: Chronic periodontitis is the most common form of periodontitis. The major etiology of periodontitis is gram-negative anaerobic bacteria, such as Aggregatibacter actinomycetemcomitans, Treponema denticola, Tannarela forsythia and Porphyromonas gingivalis which locally invade periodontal tissues and affect the immune system cells. Neutrophils and macrophage play central role in inflammation. The objective of this study was to evaluate the quantity of neutrophil and macrophage due to the application of red ginger (Zingiber officinale var rubrum) extract of rat chronic periodontitis. Methods: The type of this research was experimental laboratoris post test only control group. In order to induce experimental periodontitis, the mandibular insisivus was assigned to receive wire 0,008 inch in marginal gingival. Then, red ginger (Zingiber officinale var rubrum) extract that has bioactive compounds was topically administered to the rats. Results: This study showed there were no neutrophils in histopathologic of rat’s periodontal tissue, bu there were amount of macrophage. Then macrophage analyzed by one way ANOVA showed significant differrences in each group (P<0,05) and continued with LSD. Conclusions: there was no effect of red ginger (Zingiber officinale var rubrum) extract toward the quantity of neutrophils, but affected on the number of macrophage.
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