BACKGROUND Consistency, backing process and content differences could influence cariogenic potential of foods. The aim was to compare plaque pH changes following consumption of two types of bread with different physical characteristics. METHODS In this clinical trial, interproximal plaque pH of 10 volunteers with high risk of dental caries (saliva Streptococcus mutans > 10(5), high dental car...

BACKGROUND A high incidence of dental caries and dental erosion associated with frequent consumption of soft drinks has been reported. The purpose of this study was to evaluate the pH response of dental plaque to a regular, diet and high energy drink. METHODOLOGY Twenty subjects were recruited for this study. All subjects were between the ages of 20 and 25 and had at least four restored tooth...

The inhibition of acid production from dental plaque and mutans streptococci by epigallocatechin gallate (EGCg), one of the green tea catechins, was examined. The effect of EGCg solution on dental plaque pH was investigated. Subjects rinsed their mouths with 2 mg/ml EGCg solution and then, after 30-min interval, rinsed their mouths with 10% sucrose. Plaque samples were collected at appropriate ...

conclusions similar to previous studies, this study could not show the superiority of electric toothbrush over manual in plaque removal. after 72 hours, the mean of plaque index was greater in buccal than in lingual surface, which may be attributed to the natural cleansing action of the tongue. results the mean of plaque index was 2.13 ± 0.83 and 2.11 ± 1.01 in the manual and electric toothbrus...

Introduction: The antioxidant properties of chocolate and other flavored additives besides the sugar added to milk raises the question about the acidogenecity of flavored milk. This study was conducted to measure the pH changes of dental plaque and saliva after the consumption of flavored milk and evaluate the antioxidant property of them. Methods: This study was performed on 42 samples of d...

Dental plaque is an example of a biofilm; its presence is natural and it supports the host in its defense against invading microbes. In health, the microbial composition of dental plaque is diverse and remains relatively stable over time (microbial homeostasis). The predominant microorganisms prefer host molecules (eg, salivary mucins) and a neutral pH for growth. Under certain circumstances, t...

A selected group of oral bacteria commonly associated with dental health is capable of producing alkali via the arginine deiminase system (ADS), which has a profound impact on the pH of human oral biofilms. An increased risk for dental caries has been associated with reduced ADS activity of the bacteria in oral biofilms. Arginolytic bacterial strains from dental plaque samples of caries-free an...

This study aimed to investigate the effects of some snack foods on plaque pH in children with different levels of mutans streptococci (MS). Six children, aged 9-12 years, with low (<10(4)) and 6 children, aged 10-12 years, with high (>106) numbers of MS/ml saliva participated in the study. Dental plaque pH changes, after the consumption of milk chocolate, sweet biscuit, instant noodle, sticky r...

Prevention-5 th class Lect 1 Diet and dental caries The role diet and nutrition in the etiology and pathogenesis of caries may be viewed as systemic (nutrition) and local effect (diet) In general, the term diet refers to food and drink consumption (diaita ‘way of life’) while nutrition refers to a process by which living organisms physiologically absorb and metabolize food to ensure growth, ene...