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[Buffering effects of plaque solid, Streptococcus mutans and glucans].

Lin Yue1, Xu-dong Bao, Xue-jun Gao

  • 1Department of Operative Dentistry and Endodontics, Peking University School and Hospital of Stomatology, Beijing 100081, China. kqlinyue@bjmu.edu.cn

Zhonghua Kou Qiang Yi Xue Za Zhi = Zhonghua Kouqiang Yixue Zazhi = Chinese Journal of Stomatology
|June 21, 2006
PubMed
Summary
This summary is machine-generated.

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Dental plaque bacteria, particularly Streptococcus mutans, are key to buffering acids. However, sugar consumption significantly reduces this buffering capacity, highlighting the role of bacteria over glucans in plaque acid resistance.

Area of Science:

  • Oral microbiology
  • Dental biochemistry

Context:

  • Dental plaque is a complex biofilm crucial to oral health.
  • Understanding plaque's acid buffering capacity is vital for preventing dental caries.
  • The roles of bacterial components and glucans in buffering remain incompletely understood.

Purpose:

  • To quantify the acid buffer capacity of insoluble dental plaque components.
  • To determine the contribution of bacteria (specifically Streptococcus mutans) and glucans to plaque's buffer capacity.
  • To assess how sucrose incubation affects the buffering properties of plaque.

Summary:

  • Plaque samples, Streptococcus mutans (S. mutans) mass, and glucans were titrated with hydrochloric acid (HCl).
  • Bacterial density significantly influenced acid buffering, with S. mutans mass showing a buffer capacity of 0.609 +/- 0.202 mmol/L when starved.

Related Experiment Videos

  • Sucrose incubation reduced S. mutans buffering capacity to 0.099 +/- 0.047 mmol/L, while glucans exhibited negligible buffering (0.028 - 0.032 mmol/L).

    • Impact:

    • Findings suggest bacteria, including S. mutans, are the primary contributors to acid buffering within the solid phase of dental plaque.
    • This highlights the importance of bacterial metabolism and presence in maintaining oral pH homeostasis.
    • Reduced buffering capacity post-sugar consumption may have implications for cariogenic risk assessment.