Powdered milk micellar casein prevents oral colonization by Streptococcus sobrinus and dental caries in rats: A basis for the caries-protective effect of dairy products

Citation
B. Guggenheim et al., Powdered milk micellar casein prevents oral colonization by Streptococcus sobrinus and dental caries in rats: A basis for the caries-protective effect of dairy products, CARIES RES, 33(6), 1999, pp. 446-454
Citations number
44
Language
INGLESE
art.tipo
Article
Categorie Soggetti
da verificare
Journal title
CARIES RESEARCH
ISSN journal
0008-6568 → ACNP
Volume
33
Issue
6
Year of publication
1999
Pages
446 - 454
Database
ISI
SICI code
0008-6568(199911/12)33:6<446:PMMCPO>2.0.ZU;2-Y
Abstract
Three animal studies were performed to investigate the influence of the mac romolecular structure of milk casein on caries incidence and the possible e cological changes of the oral microbiota by such casein fractions. Towards this end, rats were infected with mixed bacterial suspensions of Streptococ cus sobrinus OMZ 176 and Actinomyces viscosus Ny1. Various milk protein fra ctions were incorporated into carefully balanced powdered cariogenic diets to constitute the sole major protein component. Diets containing micellar c asein had a pronounced and highly significant effect on almost all clinical and microbiological parameters examined. Both the formation of advanced de ntinal fissure (B) and smooth surface (E) caries lesions was inhibited by d iets containing micellar casein; this caries-inhibiting effect appeared to be due mainly to modifications within the plaque microbiota. The proportion of S, sobrinus in the oral cavity of rats was reduced (73-80%) by micellar casein-containing preparations, whereas the A. viscosus population was inc reased. Both these microbiological parameters were always negatively correl ated. This appears to be the first example of a food component other than d ietary sugars, selectively modifying the composition of the dental plaque m icrobiota of rats in such a way as to reduce its pathogenic potential. It a lso demonstrates the importance of establishing a molecular basis for the r ole of food components, which prove to be beneficial to oral health.