Caries in children with lactose intolerance and cow's milk protein allergy

Moimaz, Suzely Adas Saliba; Amaral, Marcelo Augusto; Garbín, Cléa Adas Saliba; Saliba, Tânia Adas; Saliba, Orlando

doi:10.1590/1807-3107bor-2018.vol32.0091

Cited by 3 publications

(1 citation statement)

References 24 publications

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“…Cagetti et al 29 studied the prevalence of caries in children aged six to eight years old and associated the ingestion of lactose-free milk to children with a high caries index. Thus, there are indications that the consumption of baby milk may cause tooth erosion31 demineralisation of deciduous tooth enamel 28 and caries 29,32 . Further studies are recommended to evaluate different risks in children´s mouth diseases and the influence of these factors on quality of life.…”

Section: Due To Intolerance To Lactose My Son Has Weak and Fragile Teeth With Clefts; They Are More Sensitive Than Those Of Children Who mentioning

confidence: 99%

Parents´ perception of allergic or food intolerant children in relation to disease

Moimaz

Amaral²,

Miotto

et al. 2019

jhgd

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Introduction: Cow´s milk protein allergy (CMPA) and lactose intolerance (LI) negatively affect the quality of life of patients and their families. Objective: To analyse the perception parents of children with CMPA or LI regarding aspects of health, emphasising their oral health and the factors involved in the treatment of allergy/food intolerance. Methods: Qualitative research employing focus groups, with a sample of 12 parents of children with CMPA or LI (two groups), including the participation of a researcher/moderator, an observer, and six participants in each group and a plan with guiding questions. Discourses were recorded and transcribed, and textual contents were processed in software IRAMUTEQ and analysed by the descendant hierarchical classification (DHC) technique, content analysis, and word cloud. Results: Six categories were derived from DHC-multivariate analysis: (1) infant formula, (2) oral health, (3) nutritional aspects, (4) treatment, (5) disease´s stigma, and (6) health services. The thematic axes were derived from nutritional, assistance, and care categories. Reports of different oral diseases were given by parents regarding food allergy or intolerance in their children, such as frequent caries, teeth spots, pain, and sensitive teeth. Conclusion: Parents´ perception of CMPA/LI in their children is affected by nutritional factors and the stigma caused by the disease, with special reference to the importance given to children´s oral health and reports about difficulties in the access to health services with multi-professional teams.

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Section: Due To Intolerance To Lactose My Son Has Weak and Fragile Teeth With Clefts; They Are More Sensitive Than Those Of Children Who mentioning

confidence: 99%

Parents´ perception of allergic or food intolerant children in relation to disease

Moimaz

Amaral²,

Miotto

et al. 2019

jhgd

Self Cite

View full text Add to dashboard Cite

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Evaluation of <i>Streptococcus mutans</i> Biofilm Formation and Acidogenicity of Infant Milk Formulas for Treating Cow Milk Allergy: An in vitro Study

Rattanapakdeekul,

Lapirattanakul,

Tosrisawatkasem

et al. 2024

Caries Res

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Introduction: When infants cannot consume breast milk, the most commonly available alternative milk formula is cow milk-based. Due to a rise in the prevalence of cow milk protein allergy (CMPA) among children, this study aimed to assess the biofilm formation and acidogenicity of cow milk-based formulas as well as milk formulas suggested for children with CMPA. Methods: Cow milk-based formulas with 0%, 10%, or 18% sucrose added, partially hydrolyzed formula (pHF), extensively hydrolyzed formula (eHF), amino acid-based formula (AAF), and soy-based formulas with 0%, or 11% sucrose added were evaluated. Streptococcus mutans was used as a representative microorganism associated with caries. The acidogenicity after 24-h incubation was assessed by the pH of the formed biofilm and lactic acid formation. Biofilm formation was quantified using crystal violet staining. Additionally, the biofilm characteristics were determined using confocal laser scanning microscopy (CLSM). Comparisons were made among formulas without added sucrose to observe protein-based differences. Furthermore, formulas with different sucrose percentages were compared to explore the impact of sucrose content. Results: When comparing the formulas without added sucrose, the biofilm formation in the cow milk-based formula and pHF were significantly greater than the soy-based formula, eHF, and AAF. In the presence of S. mutans, all formulas reduced the biofilm pH below the critical enamel pH. The cow milk-based formula and AAF showed a significantly lower biofilm pH than the pHF, soy-based, and eHF groups, while the lactic acid production was markedly higher in the cow milk-based formula, pHF and AAF, compared with the eHF and soy-based formula. Adding sucrose into the cow milk-based and soy-based formulas substantially increased biofilm mass. The biofilm pH of the cow milk-based formulas, with or without sucrose, was significantly lower than that of the soy-based formulas. The CLSM indicated distinct biofilm characteristics among the different protein-based formulas, with sucrose supplementation promoting S. mutans aggregation in cow milk-based formula biofilm and increased density and intact biofilm in the soy-based formula. Conclusion: All assessed milk formulas had caries-inducing factors, including those without supplemental sucrose. Among them, the eHF demonstrated the least caries-inducing factors, attributed to its minimal biofilm formation and the highest biofilm pH.

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In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

Sabari

Julmohammad

Jahurul

et al. 2023

Foods

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The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate–lactose (WPI–Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI–Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI–Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI–Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein.

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Caries in children with lactose intolerance and cow's milk protein allergy

Cited by 3 publications

References 24 publications

Parents´ perception of allergic or food intolerant children in relation to disease

Parents´ perception of allergic or food intolerant children in relation to disease

Evaluation of <i>Streptococcus mutans</i> Biofilm Formation and Acidogenicity of Infant Milk Formulas for Treating Cow Milk Allergy: An in vitro Study

In Vitro Infant Digestion of Whey Proteins Isolate–Lactose

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