Role of sucrose in plaque formation

Rölla, Gunnar; Scheie, Anne Aamdal; Ciardi, J.E.

doi:10.1111/j.1600-0722.1985.tb01317.x

Cited by 32 publications

(34 citation statements)

References 22 publications

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“…In addition, the IP concentration in the matrix of the biofilm formed in the presence of starch (T2) did not differ from that of the negative control (Table 3). Considering the role of these IP in dental biofilm cariogenicity (Rölla et al 1985;Dibdin & Shellis, 1988;Cury et al 2000;Mattos-Graner et al 2000;Nobre dos Santos et al 2002), this observation would give greater support to the absence of demineralization observed in the presence of starch (Table 4). The mineral content data of the dental blocks treated with the starch þ sucrose association (T4) presented the greatest value of mineral loss.…”

Section: Discussionmentioning

confidence: 82%

Effect of starch on the cariogenic potential of sucrose

et al. 2005

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Since in vitro and animal studies suggest that the combination of starch with sucrose may be more cariogenic than sucrose alone, the study assessed in situ the effects of this association applied in vitro on the acidogenicity, biochemical and microbiological composition of dental biofilm, as well as on enamel demineralization. During two phases of 14 d each, fifteen volunteers wore palatal appliances containing blocks of human deciduous enamel, which were extra-orally submitted to four groups of treatments: water (negative control, T1); 2 % starch (T2); 10 % sucrose (T3); and 2 % starch þ 10 % sucrose (T4). The solutions were dripped onto the blocks eight times per day. The biofilm formed on the blocks was analysed with regard to amylase activity, acidogenicity, and biochemical and microbiological composition. Demineralization was determined on enamel by cross-sectional microhardness. The greatest mineral loss was observed for the association starch þ sucrose (P,0·05). Also, this association resulted in the highest lactobacillus count in the biofilm formed (P,0·05). In conclusion, the findings suggest that a small amount of added starch increases the cariogenic potential of sucrose. Among dietary carbohydrates, starch has been pointed out as noncariogenic or slightly cariogenic when used as the sole source of carbohydrate in the diet. This observation has been supported by experiments on dental biofilm acidogenicity (Stephan, 1940;Imfeld, 1977;Lingström et al. 1989), experimental studies with animals (König & Grenby, 1965;Green & Hartles, 1967;Hefti & Schmid, 1979;Bowen et al. 1980), controlled studies in man (Gustaffson et al. 1954), epidemiological data (Marthaler & Froesch, 1967;Fisher, 1968;Newbrun et al. 1980) and in situ experiments (Lingström et al. 1994), which demonstrated that starch is less cariogenic than sucrose.However, while in primitive diets starch was consumed as the main energy source, in contemporary ones it is consumed simultaneously or interspersed with sucrose (Lingström et al. 2000). This combination, which is consumed by both adults and children, may influence dental biofilm composition and consequently dental caries. Thus, a greater prevalence of caries lesions was found in children who consume milk supplemented with a combination of cereal and sucrose (Mattos-Graner et al. 1998). Such observation in human subjects is supported by the results of experimental caries studies in animals (Firestone et al. 1982;Mundorff-Shrestha et al. 1994), suggesting that starch would enhance the cariogenic potential of sucrose.The explanation for the greater cariogenicity of the association of dietary starch with sucrose may reside in the dental biofilm formed. It is well known that the biofilm formed in the presence of sucrose is more cariogenic due to its high concentration of extracellular insoluble polysaccharides (IP), which alter the matrix of the biofilm, making it more porous (Dibdin & Shellis, 1988). These polysaccharides are produced from sucrose by bacterial enzymes named glucosyltransferases....

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Section: Discussionmentioning

confidence: 82%

Effect of starch on the cariogenic potential of sucrose

et al. 2005

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“…Glucosyltransferase from Streptococcus mutans uses sucrose but not fructose or glucose to form extracellular glycans that facilitate dental plaque adherence to the enamel surface. 35 Linkages between glycans are rigid and increase the porosity of the plaque, which could facilitate diffusion of sugars and acid within the plaque and in- e188 DENTAL CARIES AND BEVERAGES crease caries risk. 36 In the laboratory, sucrose seems to promote Streptococcus mutans selection; however, these results are not always supported by epidemiologic studies.…”

Section: Discussionmentioning

confidence: 99%

Dental Caries and Beverage Consumption in Young Children

et al. 2003

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ABSTRACT. Objective. Dental caries is a common, chronic disease of childhood. The impact of contemporary changes in beverage patterns, specifically decreased milk intakes and increased 100% juice and soda pop intakes, on dental caries in young children is unknown. We describe associations among caries experience and intakes of dairy foods, sugared beverages, and nutrients and overall diet quality in young children.Methods. Subjects (n ‫؍‬ 642) are members of the Iowa Fluoride Study, a cohort followed from birth. Food and nutrient intakes were obtained from 3-day diet records analyzed at 1 (n ‫؍‬ 636), 2 (n ‫؍‬ 525), 3 (n ‫؍‬ 441), 4 (n ‫؍‬ 410), and 5 (n ‫؍‬ 417) years and cumulatively for 1 through 5 (n ‫؍‬ 396) years of age. Diet quality was defined by nutrient adequacy ratios (NARs) and calculated as the ratio of nutrient intake to Recommended Dietary Allowance/Adequate Intake. Caries were identified during dental examinations by 2 trained and calibrated dentists at 4 to 7 years of age. Examinations were visual, but a dental explorer was used to confirm questionable findings. Caries experience was assessed at both the tooth and the surface levels. Data were analyzed using SAS. The Wilcoxon rank sum test was used to compare food intakes, nutrient intakes, and NARs of subjects with and without caries experience. Logistic and Tobit regression analyses were used to identify associations among diet variables and caries experience and to develop models to predict caries experience. Not all relationships between food intakes and NARs and caries experience were linear; therefore, categorical variables were used to develop models to predict caries experience. Food and beverage intakes were categorized as none, low, and high intakes, and NARs were categorized as inadequate, low adequate, and high adequate.Results. Subjects with caries had lower median intakes of milk at 2 and 3 years of age than subjects without caries. Subjects with caries had higher median intakes of regular (sugared) soda pop at 2, 3, 4, and 5 years and for 1 through 5 years; regular beverages from powder at 1, 4, and 5 years and for 1 through 5 years; and total sugared beverages at 4 and 5 years than subjects without caries.Logistic regression models were developed for exposure variables at 1, 2, 3, 4, and 5 years and for 1 through 5 years to predict any caries experience at 4 to 7 years of age. Age at dental examination was retained in models at all ages. Children with 0 intake (vs low and high intakes) of regular beverages from powder at 1 year, regular soda pop at 2 and 3 years, and sugar-free beverages from powder at 5 years had a decreased risk of caries experience. High intakes of regular beverages from powder at 4 and 5 years and for 1 through 5 years and regular soda pop at 5 years and for 1 through 5 years were associated with significantly increased odds of caries experience relative to subjects with none or low intakes. Low (vs none or high) intakes of 100% juice at 5 years were associated with decreased caries experience. In general, in...

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“…Dissolution of the tooth enamel marks the onset of tooth decay due to repeated exposure to lactic acid generated by S. mutans and other oral bacteria as a metabolic end product of carbohydrate metabolism. In addition to producing acid, when dietary sucrose is available, S. mutans uses this sugar to produce aggressively sticky glucan polymers via glucosyltransferases (encoded by the gtfB and gtfC genes) that facilitate the attachment of cells to the tooth pellicle, as well as to other microbes, thereby promoting biofilm formation (3,28,29). Previous studies (33) have indicated that these enzymes, as well as a third glucosyltransferase encoded by the gtfD gene, are regulated at the transcriptional level by the vicR/K genes, which comprise part of the vicRKX operon in the S. mutans chromosome (33).…”

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confidence: 99%

The Streptococcus mutans vicX Gene Product Modulates gtfB / C Expression, Biofilm Formation, Genetic Competence, and Oxidative Stress Tolerance

et al. 2007

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Streptococcus mutans is considered one of the primary etiologic agents of dental caries. Previously, we characterized the VicRK two-component signal transduction system, which regulates multiple virulence factors of S. mutans. In this study, we focused on the vicX gene of the vicRKX tricistronic operon. To characterize vicX, we constructed a nonpolar deletion mutation in the vicX coding region in S. mutans UA159. The growth kinetics of the mutant (designated SmuvicX) showed that the doubling time was longer and that there was considerable sensitivity to paraquat-induced oxidative stress. Supplementing a culture of the wild-type UA159 strain with paraquat significantly increased the expression of vicX (P < 0.05, as determined by analysis of variance [ANOVA]), confirming the role of this gene in oxidative stress tolerance in S. mutans. Examination of mutant biofilms revealed architecturally altered cell clusters that were seemingly denser than the wild-type cell clusters. Interestingly, vicX-deficient cells grown in a glucose-supplemented medium exhibited significantly increased glucosyltransferase B/C (gtfB/C) expression compared with the expression in the wild type (P < 0.05, as determined by ANOVA). Moreover, a sucrose-dependent adhesion assay performed using an S. mutans GS5-derived vicX null mutant demonstrated that the adhesiveness of this mutant was enhanced compared with that of the parent strain and isogenic mutants of the parent strain lacking gtfB and/or gtfC. Also, disruption of vicX reduced the genetic transformability of the mutant approximately 10-fold compared with that of the parent strain (P < 0.05, as determined by ANOVA). Collectively, these findings provide insight into important phenotypes controlled by the vicX gene product that can impact S. mutans pathogenicity.

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Role of sucrose in plaque formation

Cited by 32 publications

References 22 publications

Effect of starch on the cariogenic potential of sucrose

Effect of starch on the cariogenic potential of sucrose

Dental Caries and Beverage Consumption in Young Children

The Streptococcus mutans vicX Gene Product Modulates gtfB / C Expression, Biofilm Formation, Genetic Competence, and Oxidative Stress Tolerance

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