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首页> 外文期刊>Caries research >The influence of specific foods and oral hygiene on the microflora of fissures and smooth surfaces of molar teeth: A 5-day study.
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The influence of specific foods and oral hygiene on the microflora of fissures and smooth surfaces of molar teeth: A 5-day study.

机译：特定食物和口腔卫生对磨牙裂痕和光滑表面微生物区系的影响：一项为期5天的研究。

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A group of 20 students, harbouring >10(4) mutans streptococci per millilitre of saliva, was enrolled into the study. Models for sampling, reproducibly, the dental plaque present in specific sites (fissure and smooth surface) on the dentition were developed and validated. Withdrawal of normal oral hygiene procedures for only 1 day resulted in approximately 10-fold increases in the number of micro-organisms recovered from both sites. The effect of supplementing the subjects' diets with particular food items given 5 times per day [lemonade (5.8% w/v sugars, 250 ml), biscuits (digestive biscuits, 67.6% w/w carbohydrate of which 22% w/w was sugars and 45.6% w/w was starch), caramel toffees and sugar lumps] on the number of micro-organisms recovered and on the composition of the flora at both sites was determined. Dental plaque samples were taken after 5 days and it was found that supplementation of the diet with toffee and sugar lumps resulted in significantly more micro-organisms at both sampling sites. The supplementation of the diets with lemonade or biscuits did not significantly alter the numbers of micro-organisms recovered from either site. The percentage composition of the plaque samples from both dental sites remained relatively unaffected by oral hygiene although there were lower levels of mutans streptococci which might be related to the use of an antimicrobial toothpaste containing fluoride, triclosan and zinc citrate. This study suggests that the cariogenicity of certain sucrose-containing foods may, in part, be due to the enhancement of plaque accumulation in addition to other effects on the percentage composition of the plaque which may become manifest on prolonged usage of these dietary foodstuffs. These observations are consistent with dietary survey findings which often find consumption of confectionery related to caries experience or incidence.
机译：一组20名学生，每毫升唾液中携带> 10（4）变形链球菌，被纳入研究。开发并验证了用于牙列中特定部位（裂痕和光滑表面）的牙菌斑的采样模型。撤出正常口腔卫生程序仅1天，导致从这两个场所回收的微生物数量增加了大约10倍。每天用5次特定食物补充受试者饮食的效果[柠檬水（5.8％w / v糖，250 ml），饼干（消化饼干，67.6％w / w碳水化合物，其中22％w / w是糖和45.6％w / w为淀粉），焦糖太妃糖和糖块），确定了回收的微生物数量和两个部位的菌群组成。 5天后采集牙菌斑样品，发现在饮食中添加太妃糖和糖块会导致两个采样点的微生物明显增多。在饮食中添加柠檬水或饼干不会显着改变从任一地点回收的微生物数量。来自两个牙齿部位的牙菌斑样品的百分比组成仍然相对不受口腔卫生的影响，尽管变形链球菌的水平较低，这可能与使用含氟，三氯生和柠檬酸锌的抗菌牙膏有关。这项研究表明，某些含蔗糖的食物的致癌性可能部分是由于斑块积累的增加，此外还有对斑块百分比组成的其他影响，而这些影响可能会随着这些饮食食品的长期使用而变得明显。这些观察结果与饮食调查结果一致，该饮食调查结果通常发现食用与龋齿经历或发病率相关的糖果。

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