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Journal of Dental Research
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Effects of Cheese Extract and its Fractions on Enamel Demineralization in vitro and in vivo in Humans

M.F. de A. Silva

Faculty of Dentistry, University of Toronto, 124 Edward Street, Toronto, Ontario, Canada M5G1G6

R.C. Burgess

Faculty of Dentistry, University of Toronto, 124 Edward Street, Toronto, Ontario, Canada M5G1G6

H.J. Sandham

Faculty of Dentistry, University of Toronto, 124 Edward Street, Toronto, Ontario, Canada M5G1G6

In order to isolate and identify the most active anti-cariogenic components(s) of aqueous cheese extract (CE), we separated it into low (LMW) (MW < 500), medium (MMW) (500 < MW < 10,000), and high (HMW) (MW > 10,000) molecular weight fractions by means of the Amicon ultrafiltration system. These fractions were then tested in vitro with a bacterial system containing S. mutans, adapted from that of Turtola (1977). The LMW fraction reduced the demineralization caused by the fermentation of sucrose by 96% (p <0.001) as compared with the water control; this was not significantly different from a 50% concentration of the CE. The MMW and HMW fractions reduced demineralization by 36 and 42%, respectively. The concentrations of acid-soluble calcium and phosphorus in CE, LMW, MMW, and HMW were 1509 and 462, 991 and 310, 231 and 7, and 162 and 3 µg/mL, respectively. A solution containing the same levels of calcium and phosphorus as CE was somewhat more effective in reducing demineralization in vitro than was CE itself (p <0.01). In vivo, the addition of these same calcium and phosphorus levels to a 10% sucrose solution reduced its cariogenicity by 67% (p <0.001), as judged by the intra-oral cariogenicity test (ICT). Plaque calcium and phosphorus concentrations were significantly higher in the ICT plaque samples subjected to the sucrose-Ca,P solution (p <0.01) than in the sucrose control. The resting pH, minimum pH, and shape of the pH curves produced by the sucrose control and sucrose-Ca,P were similar. These results indicate that most of the anti-cariogenic effect of cheese extract is due to its calcium and phosphorus content, which probably influences the demineralization-remineralization process.

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Journal of Dental Research, Vol. 66, No. 10, 1527-1532 (1987)
DOI: 10.1177/00220345870660100301
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