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Influence of dentifrices and dietary components in saliva on wettability of pellicle‐coated enamel in vitro and in vivo
Author(s) -
Van Der Mei H. C.,
White D. J.,
KammingaRasker H. J.,
Knight J.,
Baig A. A.,
Smit J.,
Busscher H. J.
Publication year - 2002
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1034/j.1600-0722.2002.21341.x
Subject(s) - dentifrice , saliva , streptococcus oralis , enamel paint , chemistry , food science , biofilm , casein , adhesion , streptococcus mutans , contact angle , chromatography , dentistry , biochemistry , chemical engineering , bacteria , organic chemistry , biology , medicine , inorganic chemistry , genetics , fluoride , engineering
In vitro salivary pellicles were found to be less hydrophobic by water contact angles than clinically formed pellicles. In this study, water contact angles were measured on enamel coated with pellicles adsorbed from reconstituted human whole saliva (RHWS) and after exposure to dentifrices or dietary components. In addition, adhesion of Streptococcus oralis J22 to pellicles formed from RHWS with minor amounts of milk added and after exposure to dentifrices was studied. Exposure of RHWS‐pellicles to milk or salad oil yielded an increase in the hydrophobicity of in vitro pellicles to values observed in vivo , but a decrease was seen after exposure to a sugar solution. Pellicles formed from saliva with 0.4% milk added attracted less S. oralis cells than pellicles formed in the absence of milk components. Exposure of pellicles formed from saliva with milk added to various dentifrices had a variable effect on bacterial adhesion: markedly lower numbers of adhering S. oralis were found for a dentifrice with NaF, but exposure to dentifrices containing SnF 2 or hexametaphosphate showed slightly increased adhesion. In summary, dietary components have influence on the hydrophobicity of enamel pellicles, while combinations of dietary components and dentifrices certainly influence the adhesiveness of the pellicles. The effects of dietary components on pellicle conditioning film should be taken into consideration in research on the development of ingredients to control intraoral surface chemistry and microbiology, as well as in the development of oral products.