Measurement of the cariogenicity of snacks using a radioisotope PAHA disc

Arch Oral Biol. 2012 Jun;57(6):769-74. doi: 10.1016/j.archoralbio.2011.11.020. Epub 2011 Dec 15.

Abstract

Objectives: This study aimed to establish a method for measuring the cariogenic potential of foods with high reproducibility in vitro.

Methods: Streptococcus mutans (S. mutans) was incubated in test foods with radioisotope polyacrylamide hydroxyapatite (PAHA) for 150 min at 37 °C. Then, the amount of radioisotope (32)P released from PAHA was measured using a liquid scintillation counter and scanning electron microscopy (SEM).

Results: The radioisotope PAHA discs that were soaked in 10% sucrose solutions had a high cariogenic potential and showed a remarkably demineralized surface (p < 0.05). The radioisotope PAHA disc that was incubated with snacks that had a high cariogenic potential showed a remarkably demineralized surface via SEM. Candy had a relatively high cariogenic potential, whereas xylitol gum had a relatively low potential.

Conclusions: The cariogenicity of snacks can easily be evaluated by measuring the amount of (32)P released from radioisotope PAHA discs.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Acrylic Resins / chemistry*
  • Analysis of Variance
  • Cariogenic Agents / analysis*
  • Dental Caries / microbiology
  • Diet*
  • Durapatite / chemistry*
  • Korea
  • Microscopy, Electron, Scanning
  • Phosphorus Radioisotopes*
  • Reproducibility of Results
  • Streptococcus mutans / physiology*
  • Sucrose / pharmacology
  • Xylitol / pharmacology

Substances

  • Acrylic Resins
  • Cariogenic Agents
  • Phosphorus Radioisotopes
  • Sucrose
  • polyacrylamide
  • Durapatite
  • Xylitol