Oral astringent stimuli alter the enamel pellicle’s ultrastructure as revealed by electron microscopy

Rehage, Melanie; Delius, Judith; Hofmann, Thomas; Hannig, Matthias

doi:10.1016/j.jdent.2017.05.011

Cited by 28 publications

(25 citation statements)

References 31 publications

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“…The investigated in situ pellicle samples were obtained on intraorally exposed bovine enamel slabs from 2-year-old cattle (5 mm diameter, 2 mm thickness, 19,63 mm 2 surface area) 6–8 . In terms of chemical composition and microhardness bovine enamel resembles its human counterpart and is therefore a suitable substitute 25,26 .…”

Section: Methodsmentioning

confidence: 99%

“…Evidently, even after short formation times, the in situ pellicle has a certain protective effect against erosive demineralisation of the dental hard tissues 3–5 . An optimisation of these erosion protective pellicle properties by oral prophylactic measures in situ often correlates with an enhanced electron density of the pellicle 6–8 . The attack of acids at the tooth surface as well as the retention of calcium and phosphate in the pellicle layer might be altered due to pellicle modifications 3 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of fluoride mouthrinses and stannous ions on the erosion protective properties of the in situ pellicle

Kensche

Buschbeck

König

et al. 2019

Sci Rep

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The particular feature of this study is the investigation of effects of pure fluoride- or stannous ions based mouthrinses on the erosion protective properties and the ultrastructure of the in situ pellicle (12 volunteers). Experimental solutions were prepared either from 500 ppm NaF, SMFP, AmF or SnF 2 or 1563 ppm SnCl 2 , respectively. After 1 min of in situ pellicle formation on bovine enamel slabs, rinses with one of the preparations were performed for 1 min and intraoral specimens’ exposure was continued for 28 min. Native enamel slabs and rinses with bidestilled water served as controls. After oral exposure, slabs were incubated in HCl (pH 2; 2.3; 3) for 120 s and kinetics of calcium- and phosphate release were measured photometrically; representative samples were analysed by TEM and EDX. All mouthrinses reduced mineral loss compared to the native 30-min pellicle. The effect was pH-dependent and significant at all pH values only for the tin-containing mouthrinses. No significant differences were observed between the SnF 2 - and the SnCl 2 -containing solutions. TEM/EDX confirmed ultrastructural pellicle modifications. SnF 2 appears to be the most effective type of fluoride to prevent erosive enamel demineralisation. The observed effects primarily have to be attributed to the stannous ions’ content.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of fluoride mouthrinses and stannous ions on the erosion protective properties of the in situ pellicle

Kensche

Buschbeck

König

et al. 2019

Sci Rep

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“…The effect on bacterial adherence was researched recently, where a mouthwash containing tannic acid showed an anti-adherent effect even eight hours after an initial application, speaking for a long-lasting effect [ 24 ]. Tannins alter the ultrastructure of pellicles, resulting in thicker and electron-denser pellicles, as shown with transmission electron microscopy [ 25 , 26 ]. At high concentrations, tannins even interact with bacterial membranes and alter cell permeability [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

“…An in-situ study showed that treatment of the acquired pellicle with chitosan results indeed in a reduced adherence of bacteria [ 33 ]. However, the acidic pH of chitosan solutions not only leads to erosion but, like chitosan, it also imparts a positive charge to the pellicle, which may limit further binding of chitosan [ 25 , 26 ]. Chitosan in general is considered nontoxic, is often used as wound dressing and was recently used to treat oral mucositis [ 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Experimental Agents Containing Tannic Acid or Chitosan on the Bacterial Biofilm Formation in Situ

Schestakow

Hannig

2020

Biomolecules

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Chitosan and tannic acid are known for their antibacterial properties. In the present in-situ study, their antibacterial and anti-adherent effects on biofilm formation on enamel were investigated. Six subjects carried upper jaw splints with bovine enamel specimens, allowing in-situ biofilm formation. During the two-day trial, subjects rinsed with experimental solutions that contained either chitosan, tannic acid (pH = 2.5), tannic acid (pH = 7) or hydrochloric acid. Water served as the negative and chlorhexidine as the positive control. Rinsing occurred four or five times following two different rinsing protocols to investigate both the immediate and long-lasting effects. After 48 h of intraoral exposure, the dental plaque was stained with LIVE/DEAD® BacLight, and fluorescence micrographs were evaluated by using the software ImageJ. The results were verified by scanning electron microscopy. Rinsing with chitosan resulted in little immediate antibacterial and anti-adherent effects but failed to show any long-lasting effect, while rinsing with tannic acid resulted in strong immediate and long-lasting effects. Except for a slightly lower antibacterial effect, the neutral solution of tannic acid was as good as the acidic solution. Hydrochloric acid showed neither an antibacterial nor an anti-adherent effect on dental biofilm formation. Experimental solutions containing tannic acid are promising anti-biofilm agents, irrespective of the pH values of the solutions. Chitosan, on the other hand, was not able to prevent biofilm formation.

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“…More recent evidence suggest PRPs are but the first line of defense (Sarah et al, ) and sensorily unrelated to astringency (Nayak & Carpenter, ). The perception of astringency seems to occur within the salivary mucins bound to the oral epithelial cells (Gibbins & Carpenter, ) and the tooth surface (Rehage, Delius, Hofmann, & Hannig, ).…”

Section: Introductionmentioning

confidence: 99%

Wine astringency reduces flavor intensity of Brussels sprouts

Carpenter

Cleaver

Blakeley

et al. 2018

Journal of Texture Studies

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The bitterness of vegetables is a leading reason why they are avoided by children and some adults. Bitterness is perceived via TAS2R receptors located on the tongue. In contrast, astringency is a mouthfeel rather than a taste, and is perceived as a dry, puckering sensation. To date few reports have suggested any interactions between the two processes even though they often occur simultaneously in many real foods. In this study, we have used Brussels sprouts as an exemplar bitter vegetable and examined the influence of a number of different interventions on perceived intensity. Subjects rated the intensity of Brussels sprouts before and after three interventions: gravy, red wine, and water. Only red wine caused a significant (p < .0001) decrease in VAS scale, from 5.5 to 3.5 on a 10‐point labeled magnitude scale. The results suggest the astringency of the red wine affected the perception of bitter in the Brussels sprout. Some possible mechanisms are discussed. Practical applications This report reveals a possible insight into how bitterness is perceived in humans. By using astringency to affect salivary proteins, we suggest they may play a role in the detection of bitterness. This may be by helping to transport bitterness compounds to the taste bud receptors or a separate mechanism. Potentially this also opens up new ways to block bitterness.

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Oral astringent stimuli alter the enamel pellicle’s ultrastructure as revealed by electron microscopy

Cited by 28 publications

References 31 publications

Effect of fluoride mouthrinses and stannous ions on the erosion protective properties of the in situ pellicle

Effect of fluoride mouthrinses and stannous ions on the erosion protective properties of the in situ pellicle

Effects of Experimental Agents Containing Tannic Acid or Chitosan on the Bacterial Biofilm Formation in Situ

Wine astringency reduces flavor intensity of Brussels sprouts

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