Studies of oral health in persons nourished by stomach tube I. Changes in the pH of plaque material after the addition of sucrose

Littleton, Norman W.; Carter, C.H.; Kelley, Rebecca

doi:10.14219/jada.archive.1967.0028

Cited by 16 publications

(7 citation statements)

References 17 publications

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“…No claim is made that the minimum pH achieved is equal to what could be achieved by natural plaque. In fact, the metabolic properties of plaque are strongly influenced by its microbial composition and by the frequency with which it is exposed to fermentable carbohydrate (Littleton et al, 1967a;Littleton et al, 1967b;Bowen, 1974). With continuous exposure of the packed bacteria to sucrose, a concentration as low as 0.5% was sufficient to ensure that the pH reached values as low as 4.0, similar to those achieved with continuous exposure to much higher sucrose concentrations.…”

Section: Effect Of Initial Sucrose Concentration and Duration Of Expomentioning

confidence: 98%

The Effects of Different Concentrations of Sucrose, Fructose, and Glucose on pH Changes by Streptococcus mitior in an Artificial Mouth

Lagerlöf

Dawes

1985

J Dent Res

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The aim of this study was to determine the effects of the initial sucrose (S) concentration, as well as those of fructose (F), glucose (G), and invert sugar (F/G), on the pH developed by a layer of S. mitior, to represent dental plaque, in an artificial mouth which simulates the process of oral sugar clearance. At S, F. G, and F/G concentrations of 2% and with normal oral sugar clearance rates, the bacteria produced a smaller pH fall from S than from the other sugars; at initial concentrations of 20%, however, the differences were not significant. With constant S concentrations of 0.5-35%, the minimum pH reached was 4.03 +/- 0.14 (S.D.); with S concentrations of 50% and above, slightly but significantly higher values (4.41 +/- 0.34) occurred. However, with normal sugar clearance, the pH fall was much less than with a constant concentration and was dependent on the S concentration over the range of 0-10%, but was independent at higher concentrations. Exposure of the bacteria to S for as short a period as two min during normal sugar clearance gave a nearly maximum pH fall. This suggests that rinsing the mouth with water more than two min after consumption of sucrose in liquid form will have very little effect in reducing the pH fall in dental plaque. A more appropriate method for reducing acid formation by dental plaque would be consumption of a salivary stimulant which would increase the flow rate and buffer capacity of the saliva.

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Section: Effect Of Initial Sucrose Concentration and Duration Of Expomentioning

confidence: 98%

The Effects of Different Concentrations of Sucrose, Fructose, and Glucose on pH Changes by Streptococcus mitior in an Artificial Mouth

Lagerlöf

Dawes

1985

J Dent Res

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“…Littleton et al. 9 found dental plaque from individuals nourished via GT considerably less acidogenic than dental plaque from orally fed (PO) individuals. Moreover, they demonstrated that the pH was less acidic and that plaque samples from individuals nourished via GT had little tendency to generate acid when exposed to glucose, fructose or sucrose 10 .…”

Section: Introductionmentioning

confidence: 99%

Salivary bacteria and oral health status in children with disabilities fed through gastrostomy

Hidas

Cohen

Beeri

et al. 2010

Int J Paed Dentistry

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“…Plaque from humans fed by stomach tube had fewer lactobacilli and streptococci and did not form acid when exposed to sucrose; the pH values rarely declined below 6.0 following exposure to 10% sucrose whereas the pH values of normal subjects declined to less than 5 (Littleton et al, 1967a;. This study suggests that when plaque is not exposed to sucrose there are few acid producing organisms and even in the presence of sucrose little acid is produced.…”

Section: Sucrose and The Maintenance Of A Cariogenic Floramentioning

confidence: 67%

Sucrose and Dental Caries

Sheiham

1987

Nutr Health

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Sucrose is unequivocally implicated in the cause of dental caries. Biochemical, microbiological, animal and human clinical and epidemiological evidence support a causal relationship. The risk of caries is related both to the amount and the frequency of intake of sucrose. The evidence that sucrose is important is that a) extracellular synthesis of polysaccharides by plaque bacteria is dependent on high concentration of sucrose. Without synthesis of polymers S. mutans cannot colonize the mouth in large numbers. b) studies on animals show a relationship between sucrose content of a food and its cariogenicity, c) there is a direct relationship between the quantity of sucrose consumed and caries in humans, d) the relationship between dietary sucrose and caries in humans approximates an S-shaped curve that rises more steeply when the sucrose-containing products are consumed frequently and when newly erupted teeth are present in young children and adolescents. Following the sharp rise, the curve flattens out. Sucrose is much more cariogenic than starch in humans. Reduction in sucrose consumption levels by half will benefit dental health and is unlikely to have any detrimental effects on health.

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Studies of oral health in persons nourished by stomach tube I. Changes in the pH of plaque material after the addition of sucrose

Cited by 16 publications

References 17 publications

The Effects of Different Concentrations of Sucrose, Fructose, and Glucose on pH Changes by Streptococcus mitior in an Artificial Mouth

The Effects of Different Concentrations of Sucrose, Fructose, and Glucose on pH Changes by Streptococcus mitior in an Artificial Mouth

Salivary bacteria and oral health status in children with disabilities fed through gastrostomy

Sucrose and Dental Caries

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