Anticariogenicity of Calcium Phosphate Complexes of Tryptic Casein Phosphopeptides in the Rat

Reynolds, Eric C.; Cain, C; Webber, F; Black, Catherine L.; Riley, P.F.; Johnson, I. H.; Perich, John W.

doi:10.1177/00220345950740060601

Cited by 212 publications

(197 citation statements)

References 35 publications

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“…tooth mousse contains casein phosphopeptide (CPP) and amorphous calcium phosphate (ACP). CPP stabilizes ACP and forms nano complexes with ACP at the tooth surface, thereby providing a reservoir of calcium and phosphate ions which favors mineralization [25]. In our study, G.C.…”

Section: Resultsmentioning

confidence: 60%

Effect of Two Desensitizing Agents in Reducing Dentin Hypersensitivity: An in-vivo Comparative Clinical Trial

Torwane

Hongal²,

Goel³

et al. 2013

JCDR

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Objective: A randomized, double blind, split mouth, controlled clinical trial was conducted to evaluate the effect of two desen sitizing agents on reduction of Dentin Hypersensitivity (DH). Material and Methodology:A sample of 73 teeth from 13 patients, among which at least 3 teeth had dentin hypersensitivity, was randomly allocated into 3 treatment groups: Group A: treated with 30% ethenolic extract of Indian Propolis, Group B: treated with GC tooth mousse, and Group C: treated with sterile water. A Verbal Rating Scale (VRS) was used to record the degree of hypersensitivity, based on patient's response to tactile and air blast stimuli. The baseline scores were obtained. Each intervention group received applications of their respective agents consecutively on 1 st , 7 th , 14 th and 21 st days. After each application, the scores were recorded.Results: Both the 30% Indian Propolis and GC tooth mousse showed significant reductions in dentin hypersensitivity.Conclusion: GC tooth mousse was found to be significantly better in reducing the dentinal hypersensitivity as compared to Propolis and sterile water (p< 0.01).

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Section: Resultsmentioning

confidence: 60%

Effect of Two Desensitizing Agents in Reducing Dentin Hypersensitivity: An in-vivo Comparative Clinical Trial

Torwane

Hongal²,

Goel³

et al. 2013

JCDR

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“…Another view is that casein from cheese, or phosphopeptides from cheese, form complexes which stabilise colloidal calcium phosphate and favour their diffusion into plaque. 17,18 However, ICT experiments have shown that a solution containing calcium and phosphate ions at the same concentrations as found in a 25% w/v aqueous extract of cheese, effectively reduces sucrose-induced demineralisationsuggesting a casein-independent action of these ions. 3 RESEARCH dental caries A wide inter-subject variation in plaque calcium concentration and its increase after cheese consumption has been reported 1, 2,14 and is confirmed in the present work.…”

Section: Discussionmentioning

confidence: 99%

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Moynihan¹,

Ferrier²,

Jenkins³

1999

Br Dent J

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RESEARCHdental caries reduced the enamel demineralisation caused by sucrose rinses. 3 More recently, a study of 179 children aged 7 to 9 years, showed that consumption of 5 g of cheese following breakfast for a period of 2 years was effective in reducing caries. 9 In one extensive dietary survey it was shown that children who were caries-free consumed significantly more cheese than children who were more caries-prone. 10 Cheese is a good gustatory stimulant of salivary flow: consumption of a lump of cheese following a sugary snack almost abolishes the usual fall in plaque pH which follows sugar consumption. 1,11,12 However, the gustatory effect of cheese on saliva flow only partially accounts for its cariostatic action because the caries-reducing property of cheese is effective in desalivated animals. 13 The calcium concentration of dental plaque is an important determinant of the balance between enamel de-and remineralisation because the rate of dissolution of the enamel hydroxyapatite is determined chiefly by the level of saturation with calcium and phosphate ions of the environment of the tooth. Increasing the calcium concentration of the environment of the tooth disfavours de-and favours remineralisation. The calcium, but not the phosphate concentration of dental plaque increase significantly following the consumption of uncooked cheese on its own. 1-3 These observations suggest that changes in the calcium concentration of plaque following cheese consumption are one measure of the effectiveness of the cheese in reducing enamel demineralisation. 14 Calcium would be expected to diffuse most readily into plaques with a low calcium concentration because the concentration gradient between saliva and plaque is greater than with plaques high in calcium. This possibility warrants investigation because individuals who are prone to caries tend to have low mean plaque calcium concentration 14 -so, if the calcium entering plaque from cheese is a factor affecting caries, cheese might be most effective on those most caries-prone.Evidence supports the theory that the release of calcium ions from cheese and the diffusion of these ions into plaque is a major cause of the protective effect of cheese, by preventing demineralisation or by promoting the remineralisation of enamel.The data reported on the cariostatic properties of cheese refer to the effect of uncooked cheese on its own, following a meal or snack. The aims of the present study were:• To investigate if cheese-containing cooked meals are effective in increasing plaque calcium concentration • To compare the relative effect on plaque calcium concentration of: cheese-containing cooked meals; cheese-free control meals; and cheese consumed alone • To compare any changes in plaque calcium concentration between Objective Eating cheese by itself increases plaque calcium concentration -which is probably one mechanism of the wellestablished action of cheese in reducing experimental caries. The objective of the present study was to determine whether consumption of cheese as p...

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“…The new phosphopeptide isolated from the milk protein casein, complexed with calcium phosphate [Casein phosphopeptide -Amorphous calcium phosphate (CPP -ACP) nanocomplexes], has recently been shown to be efficacious in both the prevention and reversal of enamel subsurface lesions in caries models 3,4,5,6 . The CPP binds to form nanoclusters of calcium and phosphate ions in solutions to form highly soluble and bioavailable nanocomplexes.…”

Section: Discussionmentioning

confidence: 99%

Comparative Analysis of Remineralizing Potential of Three Commercially Available Agents- An in Vitro Study

Ns¹,

Dave²,

Bhanushali³

2017

IOSR JDMS

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Anticariogenicity of Calcium Phosphate Complexes of Tryptic Casein Phosphopeptides in the Rat

Cited by 212 publications

References 35 publications

Effect of Two Desensitizing Agents in Reducing Dentin Hypersensitivity: An in-vivo Comparative Clinical Trial

Effect of Two Desensitizing Agents in Reducing Dentin Hypersensitivity: An in-vivo Comparative Clinical Trial

The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration

Comparative Analysis of Remineralizing Potential of Three Commercially Available Agents- An in Vitro Study

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