Effects of Water-soluble Components of Cheese on Experimental Caries in Humans

Abstract

The effect of water-soluble components of extra-old Cheddar cheese on experimental caries was tested by means of the seven-day intraoral cariogenicity test (ICT). Two bovine enamel blocks were placed in each buccal flange of the dental appliances of five volunteers. One side of each appliance (experimental) was dipped in a 25% water extract of the cheese for five min, while the other side (control) was dipped in de-ionized water. Immediately thereafter, the appliance was returned to the subject's mouth, and two 60-second rinses with 10% sucrose were performed. These procedures were repeated six times per day.

The cheese-extract dippings reduced the cariogenicity of the sucrose by an average of 55.7% (p<0.01), as assessed by enamel microhardness. Neither the mean resting pH nor the mean minimum pH in response to sucrose was significantly different between the experimental and control sides.

The concentration of calcium was significantly higher in plaque from the experimental side (32.44 μg/mg) as compared with the control side (19.36 μg/mg, p<0.01). The concentration of plaque phosphorus was higher on the experimental side (12.90 μg/mg) than on the control side (9.61 μg/mg); however, the difference was not statistically significant. These results show that cheese has one or more water-soluble components which reduce experimental caries in human subjects.

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