Potential Cariogenicity of Lycasin® 80/55 in Comparison to Starch, Sucrose, Xylitol, Sorbitol and L-Sorbose in Rats

Havenaar, R.; Js, Drost; Stoppelaar, de; Jh, Huis in't Veld; Ob, Dirks

doi:10.1159/000260790

Cited by 16 publications

(13 citation statements)

References 11 publications

(13 reference statements)

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“…This indicated that, in the presence of glucose, xylitol did not influence the start of a carious lesion, but retarded the progression of le sions. This is in agreement with the results of Havenaar et al [1984a] who demonstrated the same effect of xylitol on caries progression in the presence of su crose. The somewhat fewer A lesions they found in the groups which were fed a xylitol-containing diet from the beginning of the experiment may be due to a retardation in the establishment of S. mutans caused by xylitol, as was shown in our above-mentioned growth results in vivo.…”

Section: Discussionsupporting

confidence: 93%

“…When sucrose in the diet was substituted by xylitol an inhibition of lesion de velopment and a decrease in the number of Strepto coccus mutans was found in humans [Scheinin and Makinen, 1975] as well as in animals [Karle and Gehring, 1975], Recently, Havenaar et al [1984a;1984b] found no effect of xylitol in the presence of sucrose on the num bers of S. mutans in dental plaque of rats, but they still found a caries-inhibiting effect. Havenaar et al [1984b] stated, as was already suggested by Scheinin and Makinen [1975] that xylitol had anticariogenic and remineralizing properties.…”

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confidence: 99%

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Influence of Xylitol on Growth, Establishment, and Cariogenicity of Streptococcus mutansin Dental Plaque of Rats

Beckers

1988

Caries Res

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The influence of xylitol on glucose metabolism of Streptococcus mutans C67-1S was studied in vitro and in rats in vivo. In vitro there was an inhibition by xylitol of the growth rate and acid production of S. mutans C67-1S, but in vivo no effect on the initial growth rate could be demonstrated. In vivo there was a delay in the start of growth of S. mutans which resulted in a 10-day delay of establishment. The isolated xylitol-resistant mutant of C67-1S, S. mutans C67-1S X^R, showed no difference in glucose metabolism in batch cultures. S. mutans C67-1S and S. mutans C67-1S X^R were both used to study caries development in SPF Osborne Mendel rats. The rats were housed under programmed feeding conditions and were fed a glucose or a glucose-xylitol diet. In the case of S. mutans C67-1S, there was a remarkable inhibition of fissure caries lesions in the presenc of xylitol compared to the glucose group. But also in the S. mutans C67-1S X^R groups there were fewer lesion in the presence of xylitol. These results indicated that the anticariogenic properties of xylitol do not only de pend on an inhibition of bacterial metabolism, but in part on other mechanisms.

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Section: Discussionsupporting

confidence: 93%

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confidence: 99%

Influence of Xylitol on Growth, Establishment, and Cariogenicity of Streptococcus mutansin Dental Plaque of Rats

Beckers

1988

Caries Res

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“…The studies have tested a variety of raw starches, variously processed "pure" starches, and starchy foods. Generally, untreated raw starches (e.g., corn, wheat) exhibit negligible cariogenicity (Guggenheim et al, 1966;Grenby, 1966Grenby, , 1970Hefti and Schmid, 1979;Grenby and Colley, 1983;Havenaar et al, 1984;Horton et al, 1985). Processing of pure corn, wheat, potato, tapioca, amioca, sorghum starches (e.g., boiling, roll-drying) greatly enhances their cariogenicity and affects various starches differently (Grenby, 1965(Grenby, , 1967Green and Hartles, 1967;Frostell and Baer, 1971a,b;Schmid et al, 1987).…”

Section: Studies Of the Starch-caries Issue With Humansmentioning

confidence: 99%

Food Starches and Dental Caries

Lingström

Houte²,

Kashket³

2000

Critical Reviews in Oral Biology & Medicine

186

165

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Sucrose and starches are the predominant dietary carbohydrates in modern societies. While the causal relationship between sucrose and dental caries development is indisputable, the relationship between food starch and dental caries continues to be debated and is the topic of this review. The current view of dental caries etiology suggests that in-depth evaluation of the starch-caries relationship requires the consideration of several critical cariogenic determinants: (1) the intensity (i.e., the amount and frequency) of exposure of tooth surfaces to both sugars and starches, (2) the bioavailability of the starches, (3) the nature of the microbial flora of dental plaque, (4) the pH-lowering capacity of dental plaque, and (5) the flow rate of saliva. Studies of caries in animals, human plaque pH response, and enamel/dentin demineralization leave no doubt that processed food starches in modern human diets possess a significant cariogenic potential. However, the available studies with humans do not provide unequivocal data on their actual cariogenicity. In this regard, we found it helpful to distinguish between two types of situations. The first, exemplified by our forebears, people in developing countries, and special subject groups in more modern countries, is characterized by starch consumption in combination with a low sugar intake, an eating frequency which is essentially limited to two or three meals per day, and a low-to-negligible caries activity. The second, exemplified by people in the more modern societies, e.g., urban populations, is characterized by starch consumption in combination with significantly increased sugar consumption, an eating frequency of three or more times per day, and a significantly elevated caries activity. It is in the first situation that food starches do not appear to be particularly caries-inducive. However, their contribution to caries development in the second situation is uncertain and requires further clarification. Although food starches do not appear to be particularly caries inducive in the first situation, the possibility cannot be excluded that they contribute significantly to caries activity in modern human populations. The commonly used term "dietary starch content" is misleading, since it represents a large array of single manufactured and processed foods of widely varying composition and potential cariogenicity. Hence, increased focus on the cariogenicity of single starchy foods is warranted. Other aspects of starchy foods consumption, deserving greater attention, include the bioavailability of starches in processed foods, their retentive properties, also in relation to sugars present (starches as co-cariogens), their consumption frequency, the effect of hyposalivation on their cariogenicity, and their impact on root caries. The starch-caries issue is a very complex problem, and much remains uncertain. More focused studies are needed. At present, it appears premature to consider or promote food starches in modern diets as safe for teeth.

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“…Copyright © 2009 S. Karger AG, Basel Once the cariogenicity of monosaccharides and disaccharides were recognized [Scheinin et al, 1976], strategies to prevent caries have included controlling the intake of these sugars and using nonfermentable sugar substitutes. However, the cariogenicity of starch contained in rice, wheat and potatoes, which are eaten frequently not only as staple foods but also as snacks, has yet to be determined [Glor et al, 1988;Lingström et al, 2000].Raw starch has been used in most animal experiments, and results have demonstrated that raw starch is not cariogenic, as it cannot be easily degraded by salivary amylase [Havenaar et al, 1984;Grenby, 1990]. It has also been shown that oral bacteria such as Streptococcus mutans , Streptococcus mitis and Actinomyces viscosus do not cause a fall in the pH due to raw starch [Ellen and Onose, 1978].…”

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confidence: 99%

Effects of α-Amylase and Its Inhibitors on Acid Production from Cooked Starch by Oral Streptococci

et al. 2009

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This study evaluated acid production from cooked starch by Streptococcus mutans, Streptococcus sobrinus, Streptococcus sanguinis and Streptococcus mitis, and the effects of α-amylase inhibitors (maltotriitol and acarbose) and xylitol on acid production. Streptococcal cell suspensions were anaerobically incubated with various carbohydrates that included cooked potato starch in the presence or absence of α-amylase. Subsequently, the fall in pH and the acid production rate at pH 7.0 were measured. In addition, the effects of adding α-amylase inhibitors and xylitol to the reaction mixture were evaluated. In the absence of α-amylase, both the fall in pH and the acid production rate from cooked starch were small. On the other hand, in the presence of α-amylase, the pH fell to 3.9–4.4 and the acid production rate was 0.61–0.92 μmol per optical density unit per min. These values were comparable to those for maltose. When using cooked starch, the fall in pH by S. sanguinis and S. mitis was similar to that by S. mutans and S. sobrinus. For all streptococci, α-amylase inhibitors caused a decrease in acid production from cooked starch, although xylitol only decreased acid production by S. mutans and S. sobrinus. These results suggest that cooked starch is potentially acidogenic in the presence of α-amylase, which occurs in the oral cavity. In terms of the acidogenic potential of cooked starch, S. sanguinis and S. mitis were comparable to S. mutans and S. sobrinus. α-Amylase inhibitors and xylitol might moderate this activity.

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Potential Cariogenicity of Lycasin® 80/55 in Comparison to Starch, Sucrose, Xylitol, Sorbitol and L-Sorbose in Rats

Cited by 16 publications

References 11 publications

Influence of Xylitol on Growth, Establishment, and Cariogenicity of Streptococcus mutansin Dental Plaque of Rats

Influence of Xylitol on Growth, Establishment, and Cariogenicity of Streptococcus mutansin Dental Plaque of Rats

Food Starches and Dental Caries

Effects of α-Amylase and Its Inhibitors on Acid Production from Cooked Starch by Oral Streptococci

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