유제품에 의한 구강내 pH 변화와 우식활성능에 관한 평가

• Published in: 한국구강보건과학회지 Vol. 5; no. 2; pp. 8 - 15
• Main Author: 김현대(Hyun-Dae Kim)
• Format: Journal Article
• Language: Korean
• Published: The Korean Society of Oral Health Science 30.09.2017; 한국구강보건과학회
• Subjects: 치의학; Oral cavity; Caries activity; Dairy products; pH change
• ISSN: 2288-6079; 2635-6538

In this study, pH value, buffer capacity and total sugar contents (Brix %) were measured by selecting food & beverages containing lactic acid bacteria in viscous form and inviscid form as an ex vivo study to reproduce similar phenomena with regard to oral hygiene during and after oral ingestion. Further, the dental caries activity of Streptococcus mutans was measured to analyze factors affecting tooth corrosion and dental caries in oral cavity after inoculating Streptococcus mutans into selective samples of the experiment and control groups. Compared to processed milk products, the pH of viscous yogurt to which distilled water was added showed a low measurement. Each pH was in the range of 4.11-4.21 and 6.73-6.91. Compared to the processed milk product, the pH of viscous yogurt to which oral cavity cleaner was added showed a low measurement. It was even lower than in the case where distilled water was added as a solution ex vivo. Further, the buffer capacity of yogurt product as an experiment group was measured to be in the range of 0.40-0.51㎖ at pH 5.5. The range of total sugar contents (%) of yogurt to which distilled water was added as a solution was 11.0-14.5, which was higher than that of processed milk product(9.0-12.0). In the case where oral cavity cleaner was added as a solution, sugar content(%) was higher in all samples than the cases where distilled water was added. In analysis of the vitality of Streptococcus mutans in yogurt-2 products, the experiment group with the lowest pH value and white milk product, the control group, the number of germs increased within 10 hours of culture time, after which it decreased. However, in the case of the control group, the number of total germs gradually increased with increasing culture time. The result of this study implies that viscous yogurt product to which distilled water and oral cavity cleaner is added as a solution is likely to cause tooth corrosion and dental caries, because its pH value and sugar content (%) is higher than that of processed milk product. Oral hygiene, therefore, should also be controlled after ingesting processed milk product. KCI Citation Count: 2