摘要
为评估市售饮料对低龄儿童龋主要致病菌变异链球菌和白色念珠菌致龋性的影响,通过测定饮料的酸度、饮料对双菌生物膜形成量、对双菌群体感应系统以及对羟基磷灰石脱矿程度的影响等指标来进行评价。结果表明:在自身特性方面,与其他饮料相比,可乐的缓冲容量最强,可能具有最强的酸蚀能力;在生物膜形成方面,酸奶能抑制生物膜的形成,而其他饮料均促进生物膜的形成,且可乐、纯牛奶显著促进了调控生物膜形成的群体感应信号分子AI-2的产生;在羟基磷灰石脱矿方面,可乐对钙流失的影响最为显著。同种酸度的饮料,由于酸的类型不同对双菌致龋性的影响不同,其中可乐酸蚀能力最强,造成牙齿钙流失率最高。该研究可为儿童饮料的选择提供参考。
The aim of this study is to evaluate the effect of commercial beverages on the cariogenicity of Streptococcus mutans and Candida albicans,the main pathogen of early childhood caries(ECC).The acidity,the effect on the formation of double species biofilm,the effect on the quorum sensing system and the demineralization of hydroxyapatite of the beverages were measured.In terms of self-characteristic,among all the beverages,Coke had the strongest buffer capacity and may have the strongest acid erosion ability;in terms of the amount of biofilm formation,yogurt inhibited the formation of biofilm.While other beverages promoted the biofilm formation.Coke and milk affected the quorum sensing signal molecule AI-2 that regulated the biofilm formation significantly;in terms of demineralization of hydroxyapatite,Coke had the most significant effect on calcium loss.The influence of the beverages on the cariogenicity of microorganisms depends on the acid type rather than the pH.Coke had the strongest acid erosion ability and caused the highest rate of calcium loss in teeth.This study provides a reference for children’s beverages choice.
作者
李佳珣
陈凯欣
蒋鲁杭
张贝宁
王尤婧
陆萱
张秋香
赵建新
LI Jiaxun;CHEN Kaixin;JIANG Luhang;ZHANG Beining;WANG Youjing;LU Xuan;ZHANG Qiuxiang;ZHAO Jianxin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Biological Engineering,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第9期48-53,共6页
Food and Fermentation Industries
基金
国家自然科学基金项目(32072197)。
关键词
饮料
变异链球菌
白色念珠菌
生物膜
群体感应
钙流失
低龄儿童龋
beverage
Streptococcus mutans
Candida albicans
biofilm
quorum sensing
calcium loss
early children caries
