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DENTAL TRIBUNE
Summary
The aim of this investigation was to study in vitro adsorption of milk proteins onto tooth enamel. In vitro milk protein pellicles were formed on enamel specimens incubated in fluid milk products: skimmed milk (pH 6.7), acidified skimmed milk (pH 4.2), yoghurt and neutralized yoghurt (pH 6.7). The enamel specimens were used as such or pre-inscubated in saliva. Neutral milk protein pellicles (skimmed milk and neutralized yoghurt) mainly consisted of caseins. At pH values close to their isoelectric point caseins remained unabsorbed, and lactoferrin and bovine serum albumin were the most abundant protein species in the acidified skimmed milk pellicle. Virtually no proteins in yoghurt were able to adsorb onto enamel. Pre-incubation of enamel specimens in saliva did not inhibit or affect milk pellicle formation indicating that in vivo adsorption of milk proteins may occur on tooth surfaces in the oral cavity and have implications in oral hygiene.
clear. Caries progression has been reported to be markedly different between subjects consuming yoghurt (sweetened, strawberry jam) and those consuming skimmed milk as a snack between meals. In the group of yoghurt consumers, caries progression increased whereas in subjects who consumed skimmed milk, a decrease was observed (Jensen, Donly & Wefel, 2000). These results may be explained by the observations made in our investigation, however, future studies are needed to fully answer this question.
Conclusion
These in vitro studies demonstrated that the formation of milk protein pellicles is a selective adsorption process strongly depending on the product in which the enamel samples were incubated. The differences in protein profiles of neutral and acidified milk protein pellicles indicated that the pH value of the incubation medium was a major factor in determining protein adsorption. Neutral milk protein pellicles (skimmed milk and neutralized yoghurt) mainly consisted of caseins. At pH values close to their isoelectric point, caseins remained unabsorbed, and lactoferrin and bovine serum albumin were the most abundant protein species in the acidified skimmed milk pellicle. Virtually no proteins in
DENTAL TRIBUNE
yoghurt were able to adsorb onto enamel. Pre-incubation of enamel specimens in saliva did not inhibit or affect milk pellicle formation indicating that in vivo adsorption of milk proteins may occur on tooth surfaces in the oral cavity and have implications in oral hygiene. DT
References
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Tove G. Devold and Gerd E. Vegarud: Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Norway Morten Rykke: Faculty of Dentistry, University of Oslo, Norway Esben S. Srensen: Protein Chemistry Laboratory, Department of Molecular Biology, University of Aarhus, Denmark Brian Christensen: Protein Chemistry Laboratory, Department of Molecular Biology, University of Aarhus, Denmark Jan Karlsen: Department of Pharmacy, Faculty of Science, University of Oslo, Norway Dr. Devold is a research scientist at the Department of Chemistry, Biotechnology and Food Science at the Norwegian University of Life Sciences. She lectures on food and dairy chemistry. Her current research interests include proteins in milk and saliva, their isolation and characterization, milk protein functionality and bioactivities of milk components, including anti-cariogenic properties. For correspondence, please contact Tove G. Devold,
Department of Chemistry Biotechnology and Food Science Norwegian University of Life Sciences P.O. Box 5003 N-14232 Aas, Norway Tel. (direct line): +47 64965837 Department Tel: + 47 64 96 50 00 Department Fax: + 47 64 96 50 01 E-mail: tovede@umb.no
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