Related Experiment Video
Updated: Mar 22, 2026
04:36
Author Spotlight: Advancing Intestinal Bacteria Cultivation for Poultry
Published on: May 10, 2024
1.7K
The potential acidogenicity of liquid breakfasts
Samantha J Byrne1, Kheng H Tan1, Stuart G Dashper1
1Oral Health Cooperative Research Centre, Melbourne Dental School, Bio21 Institute, The University of Melbourne, Melbourne, Australia.
Journal of Dentistry
|April 26, 2016
Summary
Liquid breakfast beverages promote acid production by Streptococcus mutans, indicating a higher cariogenic potential than bovine milk. These drinks may contribute to dental caries due to significant pH drops after consumption.
Area of Science:
- Dental Science
- Microbiology
- Food Science
Background:
- Liquid breakfast beverages are increasingly popular dietary choices.
- Understanding their impact on oral health is crucial for public health.
- The acidogenic potential of these products requires thorough investigation.
Purpose of the Study:
- To assess the acidogenic potential of liquid breakfast beverages.
- To compare their cariogenic risk with bovine milk.
- To analyze key factors influencing acid production and pH changes.
Main Methods:
- In vitro acid production by Streptococcus mutans was measured.
- pH changes over 10 minutes were recorded at a starting pH of 5.5.
- Buffering capacity, and total/soluble calcium, inorganic phosphate, and fluoride concentrations were determined.
Main Results:
- Liquid breakfasts induced greater acid production and pH fall by S. mutans compared to bovine milk.
- Most liquid breakfasts had lower buffering capacity than bovine milk.
- Liquid breakfasts generally contained higher soluble calcium and inorganic phosphate levels.
Conclusions:
- Liquid breakfast beverages exhibit higher acidogenicity, suggesting a cariogenic risk.
- These drinks may contribute to dental caries due to significant pH reduction.
- While rich in calcium and phosphate, their sugar content poses a risk for dental plaque pH drop.
More Related Videos
Related Concept Videos
01:50What is Monogastric Digestion?
78.4K
The human body contains a monogastric digestive system. In a monogastric digestive system, the stomach only contains one chamber in which it digests food. Several other animal species also have monogastric digestive systems, including pigs, horses, dogs, and birds. This chapter, however, focuses on the human digestive system.
78.4K
01:27Microbiota of the Stomach and Small Intestine
3
The human gastrointestinal (GI) tract is characterized by distinct physicochemical conditions that shape its microbial communities. Among these, the stomach presents a particularly challenging environment for microbial colonization due to its highly acidic pH, ranging from 1 to 3. This extreme acidity effectively limits microbial density. However, certain acid-tolerant microorganisms are capable of surviving in this niche. Notably, Helicobacter pylori can colonize the gastric mucosa,...
3
01:29Microbes in Food Production
21
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
21
01:25Production of Organic Acids
10
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
10
02:58Bronsted-Lowry Acids and Bases
110.1K
The acid-base reaction class has been studied for quite some time. In 1680, Robert Boyle reported traits of acid solutions that included their ability to dissolve many substances, to change the colors of certain natural dyes, and to lose these traits after coming in contact with alkali (base) solutions. In the eighteenth century, it was recognized that acids have a sour taste, react with limestone to liberate a gaseous substance (now known to be CO2), and interact with alkalis to form neutral...
110.1K
01:14Prevention of Further Absorption of Poison
1.4K
In cases of acute poisoning, the primary objective is to prevent further absorption of the toxic substance into the body. Immediate interventions using various decontamination techniques targeting the gastrointestinal (GI) tract can achieve this. Decontamination is crucial to prevent poison from entering the systemic circulation, which involves washing affected areas with water and mild soap and removing contaminated clothing. Once external decontamination is done, attention must be turned to...
1.4K