Effect of Xylitol and Sucrose Plaque on Release of Lysosomal Enzymes from Bones and Macrophages in Vitro
作者:
MielityinenHelena,
TenovuoJorma,
SöderlingEeva,
PaunioKeijo,
期刊:
Acta Odontologica Scandinavica
(Taylor Available online 1983)
卷期:
Volume 41,
issue 3
页码: 173-180
ISSN:0001-6357
年代: 1983
DOI:10.3109/00016358309162320
出版商: Taylor&Francis
关键词: Bone resorption;hydrolytic enzymes;sugar diet
数据来源: Taylor
摘要:
Plaque formed during a 5-day xylitol or sucrose chewing gum diet was used as an irritating agent in bone and macrophage culture. The release of hydrolytic enzymes was monitored. The contents of protein, DNA, and ATP were analyzed, to characterize plaque formed during different dietary periods. The release of glycosidases and phosphatases was lower in the presence of xylitol plaque when compared with sucrose plaque as an immediate reaction in macrophage cultures at 3 h and also in bone cultures at 3 days. The results indicate that xylitol plaque had a less irritating effect on macrophages and bones in vitro than sucrose plaque according to the parameters used in this study.
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