Oral bacteria

Anticariogenicity. Sugar alcohols are not fermented to release acids that may cause tooth decay by the oral bacteria which metabolize sugars and starches (208). As a result, use of sugar alcohols in sugar-free chewing gum, pressed mints, confections, and toothpaste has been widely accepted. 

Bacterial catabolism of oral food residue is probably responsible for a higher [NHj] in the oral cavity than in the rest of the respiratory tract.Ammonia, the by-product of oral bacterial protein catabolism and subsequent ureolysis, desorbs from the fluid lining the oral cavity to the airstream.. Saliva, gingival crevicular fluids, and dental plaque supply urea to oral bacteria and may themselves be sites of bacterial NH3 production, based on the presence of urease in each of these materials.Consequently, oral cavity fNTi3)4 is controlled by factors that influence bacterial protein catabolism and ureolysis. Such factors may include the pH of the surface lining fluid, bacterial nutrient sources (food residue on teeth or on buccal surfaces), saliva production, saliva pH, and the effects of oral surface temperature on bacterial metabolism and wall blood flow. The role of teeth, as structures that facilitate bacterial colonization and food entrapment, in augmenting [NH3J4 is unknown. 

In addition to reducing urinary and stomach infections, cranberry juice has also been shovm to have anti-adhesive activity against oral bacteria, such as S. mutans (Guo et al, 1998 Weiss et al, 2002). In the latter study, the ability of saliva-coated S. mutans to adhere to saliva- or glucan-coated hydroxyapatite in the presence of 25% cranberry juice was greatly reduced by 40-85% as compared to the control, indicating that cranberry... 

Weiss, E. L., Lev-Dor, R., Sharon, N., and Ofek, 1. (2002). Inhibitory effect of a high-molecular-weight constituent of cranberry on adhesion of oral bacteria. Crit. Rev. Food Sci. Nutr. 42, 285-292. 

Suido H, Nakamura M, Mashimo PA, Zambon JJ and Genco RJ (1986) Arylaminopeptidase activities of oral bacteria. J Dent Res 65, 1335-1340. 

Several experiments have shown the bactericidal effect of fluoride ions at high concentrations [180,181]. This effect generally occurs at concentrations well above those generally observed in saliva however, the use of fluoridated toothpaste or dental topical applications of fluoride may temporarily elevate the fluoride concentration in the oral cavity to bactericidal levels. It has been demonstrated that fluoride affects the metabolism of oral bacteria and reduces its acid tolerance. It is most effective at acidic pH values and, for example, fluoride levels as low as 0.1 mM can cause the complete arrest of glycolysis by Steptococcus mutans. It has been suggested that modifying the biological fluids related to the presence... 

The cariogenicity of lactitol has also been investigated. Linko et al. (1980) reviewed early studies showing that lactitol was not readily fermented by Streptococcus mutans and other oral bacteria. In vivo studies, reviewed by van Velthuijsen (1979), were concerned with the reduction of pH in dental plaque after consumption of chocolates made with lactitol, there was evidence that lactitol did not increase the incidence of dental caries. 

Acesulfame-K is not metabolized in the human body. It is not fermented by oral bacteria and produces no glycemic response. There is no evidence of any toxicological effect of acesulfame-K. An ADI of 0-15 mg/kg body weight has been allocated (2,7,57). Its use is approved in many countries in products, including soft drinks, juices, desserts, jams, marmalades, dairy products, baked goods, canned foods, candies, oral hygiene, and pharmaceuticals (7,10). 

Due to its viscosity, polydextiose gives good mouthfeel in soft drinks, but does not provide any sweetness (RS = 0). The caloric level is 1 cal/g. It is partially metabolised in the large intestine (and, therefore, independently of insulin) and so is suitable for diabetic and low glycaemic index products. It does not promote tooth decay, as it is not metabolised by oral bacteria. 

Consumption of tagatose does not lead to sharp rises in blood glucose or insulin levels and it is, therefore, suitable for diabetic or low glycaemic index foods and drinks. The calorie level is 1.5 g/day and it is also non-cariogenic (oral bacteria only veiy slowly metabolise tagatose). Despite the fact that it is a sugar, and, therefore, should fall outside the FDA definition of tooth-friendly ingredients, the FDA somewhat controversially approved it for use in tooth-friendly products (FDA, 2003). 

Caries. Oral bacteria, in association with glycoproteins from saliva, form a sticky coating on the surface of the teeth known as plaque. When carbohydrates... 

Berger et al. used Raman spectroscopy for oral bacteria identification of Streptococcus species [54], Furthermore, it was possible to determine the relative concentrations of different Streptococcus species in a polymicrobial mixture [55]. De Gelder et al. used the Raman signal to monitor the amount of PHB in bacterial cells [56]. In addition, the amount of bacteria in drinking water was quantified by Escoriza et al. [57]. 

Oral bacteria convert glucose, fructose, sucrose, and other common sugars into a polysaccharide called dextran. 

In addition to dietary sources, a significant amount of nitrate is formed endogenously by the metabolism of nitric oxide - 1 mg per kg of body weight per day (about the same as the average dietary intake), increasing 20-fold in response to inflammation and immune stimulation. There is considerable secretion of nitrate in saliva, and up to 20% of this may be reduced to nitrite by oral bacteria. Under the acidic conditions of the stomach, nitrite can react with amines in foods to form carcinogenic N-nitrosamines, although it is not known to what extent this occurs in vivo. 

Various oral bacteria produce products that are degraded to a number of compoimds, foremost of which are sulfides and mucoproteins. These compoimds have been most often associated with oral malodor. Specifically, it appears that oral malodor usually results from the bacterial-mediated degradative processes of methyl mercaptan and hydrogen sulfide in oral air. Ammonia is also produced but does not appear to contribute significantly to halitosis. It has even been suggested that ammonia production may improve the odor of mouth air. 

The benefits of polyols in food and confectionery products include reduced caloric content, reduced glycemic response, and reduced cariogenicity. The dental literature is replete with reports that demonstrate unique dental benefits for specific polyols, such as xylitol [52,53], while others [54,55] show that the genuine dental benefits of some polyols are similar. Polyols generally are not fermented by oral bacteria, so that acid production is minimized while... 

Antibacterial activity bactericidal to Gram-positive bacteria relatively ineffective against some Gram-negative bacteria. Cetylpyridinium chloride is also antibacterial against a number of oral bacteria see Table II. ... 

Smith RN, Anderson RN, Kolenbrander PE. Inhibition of intergeneric coaggregation among oral bacteria by cetylpyridinium chloride, chlorhexidine digluconate and octenidine dihydrochloride. J Periodontal Res 1991 26(5) 422 28. 

Maltitol is not fermented by oral bacteria and is neither acidogenic nor cariogenic. A specification for maltitol syrup is contained in the Food Ghemicals Godex (EGG). The EINEGS number for maltitol is 209-567-0. 

Didry N, Dubreuil L, Pinkas M. Activity of thymol, carvacrol, cinnamaldehyde and eugenol on oral bacteria. Pharm Acta Helv 1994 69(1) 25-28. 

Shapiro, S. and Guggenheim, B. (1998a). Inhibition of Oral Bacteria by Phenolic-Compounds. 

More recently, Cha et al. [82] investigated the chemical composition and antimicrobial activity of the essential oils of Artemisia scoparia and Artemisia capillaris Thunb. The essential oil from Artemisia scoparia was rich in camphor. Fig. (1), 1,8-cineole, Fig. (2) and (3-caryophyllene. Fig. (3) as the major compounds, whereas Artemisia capillaris oil was rich in 3-pinene. Fig. (6), P-caryophyllene, Fig. (3) and capillene. The essential oils and some of their major compounds were tested for their antimicrobial activity against 15 different genera of oral bacteria. The essential oils exhibited considerable inhibitory effect against all the oral bacteria tested, while the major components demonstrated various degrees of growth inhibition. 

---