Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
Agricultural biotechnology and food biotechnology
Abstract
Dental caries is a highly prevalent disease caused by colonisation of tooth surfaces by cariogenic bacteria, such as Streptococcus sobrinus and Streptococcus salivarius. Reducing initial adherence of such bacteria to teeth may delay onset of caries. Many foods, such as milk, can inhibit microbial adherence. In this investigation, the effect of untreated (UT) and enzyme-treated (ET) dairy powders on adherence of S. sobrinus and S. salivarius to hydroxylapatite (HA), an analogue of tooth enamel, was examined. Untreated (UT) acid whey protein concentrate (AWPC) 80 inhibited streptococcal adherence to phosphate-buffered saline-coated HA (PBS-HA) and saliva-coated HA (S-HA) by >80% at ⩾31.25 μg mL−1. UT sweet WPC80, buttermilk powder and cream powder also significantly reduced adherence (P < 0.05). Enzyme-treatment of all dairy powders reduced their anti-adhesion activity. However, ET sweet WPC80 significantly inhibited growth of these streptococci (P < 0.05) at ⩾0.6 mg mL−1. Therefore, dairy powders may reduce progression of dental caries by their anti-adhesion and/or antibacterial activity.
DOI
https://doi.org/10.1016/j.jff.2011.05.003
Recommended Citation
Halpin, R. et al. (2011) Determination of the Effect of Dairy Powders on Adherence of Streptococcus sobrinus and Streptococcus salivarius to Hydroxylapatite and Growth of these Bacteria, Journal of Functional Foods, Volume 3, Issue 4, October 2011, Pages 280-289 DOI:10.1016/j.jff.2011.05.003
Included in
Food Biotechnology Commons, Food Chemistry Commons, Food Microbiology Commons, Food Processing Commons
Publication Details
Journal of Functional Foods
Volume 3, Issue 4, October 2011, Pages 280-289