A sensitive method for measuring intraoral de- and remineralization of tooth enamel will be employed to measure the demineralization potential of food. The method involves the use of blocks of bovine enamel carried on a prosthesis constructed to permit normal food consumption. The blocks are covered by a layer of cariogenic organisms indogenous to the human mouth. The acid generated by the organisms upon exposure to fermentable carbohydrates causes demineralization of the enamel, readily detected as an increase in permeability of the enamel to iodide. Tests of liquid and solid food are completed within 2h. Salivary concentrations of sugar will be determined during the period of the test and correlated with the demineralization score. The tests will include raw and gelatinized starches and experimental cookies prepared in the laboratory. The sugar and starch content of the cookies will be determined, and portions of the cookie containing a standard amount of carbohydrate will be consumed during a test. Employing a lean formula for the cookie, and substituting starch and gluten for wheat flour, the ratio of sugar to starch and the content of protein, fat and ash will be changed step-wise. Eventually cookbook formulae will be tested, with the purpose of determining the effect of each cookie ingredient on the rate of salivary clearance and enamel demineralization. The effect of various thickening agents used in the food industry on the demineralization produced by sucrose will also be investigated. In additional experiments carbohydrate consumption will be followed by consumption of fruits and vegetables or rinsing the mouth with water for the purpose of studying alleviating effects on demineralization and acceleration of oral clearance.

Agency
National Institute of Health (NIH)
Institute
National Institute of Dental & Craniofacial Research (NIDCR)
Type
Research Project (R01)
Project #
5R01DE005253-07
Application #
3219319
Study Section
Oral Biology and Medicine Study Section (OBM)
Project Start
1979-01-01
Project End
1988-01-31
Budget Start
1986-02-01
Budget End
1987-01-31
Support Year
7
Fiscal Year
1986
Total Cost
Indirect Cost
Name
Forsyth Institute
Department
Type
DUNS #
City
Cambridge
State
MA
Country
United States
Zip Code
02142
Kashket, S; Yaskell, T; Murphy, J E (1994) Delayed effect of wheat starch in foods on the intraoral demineralization of enamel. Caries Res 28:291-6
Kashket, S; Lopez, L R (1992) Reduction of intra-oral demineralization of enamel after single exposures to sodium fluoride. J Dent Res 71 Spec No:867-70
Kashket, S; Yaskell, T (1992) Limitations in the intraoral demineralization of bovine enamel. Caries Res 26:98-103
Brudevold, F; Kashket, S; Kent Jr, R L (1990) The effect of sucrose and fat in cookies on salivation and oral retention in humans. J Dent Res 69:1278-82
Kashket, S; Ahern, J M (1989) Correlation between physical changes in tooth enamel and changes in iodide penetrability following in vitro or intraoral demineralization. Caries Res 23:232-7
Brudevold, F; Goulet, D; Attarzadeh, F et al. (1988) Demineralization potential of different concentrations of gelatinized wheat starch. Caries Res 22:204-9
Kashket, S; Brudevold, F; Yaskell, T et al. (1988) Increased permeability of enamel to iodide ions following the ingestion of cookies varying in sucrose or fat content. Caries Res 22:193-8
Tehrani, A; Goulet, D; Brudevold, F et al. (1986) Enamel demineralization and the length of intra-oral exposure to different concentrations of glucose or sucrose. J Dent Res 65:139-45
Brudevold, F; Tehrani, A; Attarzadeh, F et al. (1985) Effect of some salts of calcium, sodium, potassium, and strontium on intra-oral enamel demineralization. J Dent Res 64:24-7
Goulet, D; Brudevold, F; Tehrani, A et al. (1985) Sugar clearance from saliva and intra-oral spaces. J Dent Res 64:411-5

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