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Measurement of the cariogenicity of snacks using a radioisotope PAHA disc
Eun-Jung Lee1, Hye-Kyoung Yun, In-Kyeong Hwang
1Department of Preventive & Social Dentistry, School of Dentistry, Seoul National University, South Korea.
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.
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