Efficacy of mouthrinses with bovine milk and milk protein isolates to accumulate casein in the in situ pellicle
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ORIGINAL ARTICLE
Efficacy of mouthrinses with bovine milk and milk protein isolates to accumulate casein in the in situ pellicle A. Kensche 1 & S. Pötschke 1 & C. Hannig 1 & A. Dürasch 2 & T. Henle 2 & M. Hannig 3 Received: 1 October 2019 / Accepted: 26 February 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Objectives The adsorption of bovine milk caseins on the tooth surface might have a positive impact on the prevention of dental diseases. Therefore, the present study aimed to investigate the efficacy of mouthrinses with different types of bovine milk and milk protein isolates to accumulate caseins in the pellicle. Materials/methods An indirect enzyme-linked immunosorbent assay (ELISA) was established to quantify the amount of caseins adsorbed into the in situ pellicle. In situ pellicle samples were collected from 2 volunteers on ceramic specimens (A = 8 cm2). After 10 min of pellicle formation, different types of bovine milk, 3% micellar casein in synthetic milk ultrafiltrate (SMUF) or 3% non-micellar caseinate in SMUF, were used as mouthrinses for 10 min. The pellicle material was harvested after 30 min in situ and examined for caseins by the indirect ELISA. Selected pellicle samples were subjected to TEM analysis. Results All mouthrinses accumulated caseins in the in situ pellicle (2.0 ± 0.7–20 ± 1.7 μg/ml) that, under native conditions, expressed no casein signal. Micellar protein association increased the adsorption of casein into the pellicle. Milk homogenization also had an influence on the casein accumulation in the pellicle. TEM analysis confirmed the integration of micellar casein into the pellicle. Conclusion The mouthrinses altered the protein composition and the ultrastructure of the in situ pellicle to a different extent: bovine milk with 3.8% fat content and 3% micellar casein in SMUF being particularly effective. Clinical relevance The study provides interesting perspectives for innovative prevention strategies in dentistry. Keywords Pellicle . Milk . Casein . ELISA . TEM analysis . Lipids
Introduction Diseases of the dental hard tissue and the periodontium are still a major public health problem [1]. The effects of fluorides on bacterial adhesion as well as de- and remineralization at the tooth surface are well recognized [2, 3]. However, new approaches to prevent oral diseases increasingly involve A. Kensche and S. Pötschke shared first authorship * A. Kensche [email protected] 1
Clinic of Operative and Pediatric Dentistry, Medical Faculty Carl Gustav Carus, TU Dresden, Fetscherstr. 74, 01307 Dresden, Germany
2
Chair of Food Chemistry, TU Dresden, Dresden, Germany
3
Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, University Hospital, Saarland University, Building 73, 66421 Homburg, Saarland, Germany
alternative substance groups such as polyphenols, phosphopeptides, or biomimetics [4–7]. In this context, the effects of bovine milk consumption on the bioadhesion processes at the tooth surface and their relevance for de
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