摘要:

The surface of natural proximal subsurface caries lesions was studied in a scanning electron microscope (SEM) before and after treatment and remineralization in an in vivo model. The material consisted of proximal subsurface lesions from 9 premolars. In 7 cases, one half of each lesion was studied directly and the other half remineralized in vivo before observation in the SEM. In 2 cases the same surface was studied before and after remineralization. The clinical treatment included effective oral hygiene, daily rinsing with 0.05% NaF solution, use of 0.1 % NaF toothpaste and application of Duraphat® varnish every 10th day for 8–10 weeks. The clinical result showed smooth and lustrous surfaces after 8–10 weeks. In the SEM the remineralized surfaces had a more regular and homogeneous appearance with more densely packed and larger crystallites compared to the untreated caries lesions. There was no difference regarding surface characteristics between parts where the lesions were still clinically visible and parts that were clinically healed. This indicates that clinical healing, in the sense that the area of the lesion is no longer clinically visible, does not depend solely on changes in the surface, but also on changes in deeper parts of the carious en

ISSN:0008-6568    

DOI:10.1159/000260927

出版商:S. Karger AG    

年代:1986

数据来源: Karger

摘要:

The rate of dissolution of whole human enamel was studied by carrying out artificial caries experiments in buffers of known pH and known degree of undersaturation with respect to hydroxyapatite and by measuring the degree of demineralization as a function of time. By extrapolation of the dissolution curves at pH 4, 4.5 and 5 it was found that the solubility behaviour of whole human enamel under these conditions was indistinguishable from that of pure hydroxyapatite. This result may have some bearing on the caries process: a possible relation with the critical plaque pH as derived from clinical studies is discussed.

ISSN:0008-6568    

DOI:10.1159/000260928

出版商:S. Karger AG    

年代:1986

数据来源: Karger

摘要:

Small volumes of oral fluid (about 1 μl) were sampled from different regions of the mouth to establish the pattern of fluoride distribution and clearance at different sites after rinsing with a solution containing 1,000 ppm F (as NaF). Almost immediately after rinsing, the concentrations of fluoride varied considerably from place to place in the mouth. This was due to variations in the rate of fluoride clearance, which seemed to depend largely upon the anatomical disposition of salivary ducts, the rate of salivary secretion and perhaps upon other individual variations related to dental occlusion and the anatomy of the oral cavity. In most other subjects examined, clearance was more rapid in the lower, mandibular part of the mouth than e.g. in the central region of the upper labial vestibule. Differences in the rate of fluoride clearance were often much greater from one individual to another than were the differences in one individual measured on different days

ISSN:0008-6568    

DOI:10.1159/000260929

出版商:S. Karger AG    

年代:1986

数据来源: Karger

ISSN:0008-6568    

DOI:10.1159/000260930

出版商:S. Karger AG    

年代:1986

数据来源: Karger

摘要:

The caries-inhibitory potential of four cheeses with different permutations of texture, aging, levels of butterfat, protein, calcium, phosphate and lactose were evaluated in a rat caries test using a controlled frequency feeding machine in a design similar to that of Edgar et al. [Caries Res. 14: 384–389, 1982]. Test substrates were alternated with a cariogenic powdered diet and each was fed 14 times daily for 28 days to albino rats superinfected with Streptococcus mutans. An additional group was fed an agar gel with 25% lactalbumin and 25% soybean oil to assess the caries inhibition provided by a moist, cheese-like substrate without butterfat or casein and low in calcium and phosphate. Food consumption, weight gains, plaque S. mutans levels and enamel caries lesions were recorded. Compared to the cheddar and gel control groups, alternate meals of processed cheese spread and mozzarella cheese substantially reduced caries incidence on buccal, but not sulcal tooth surfaces. The cream cheese group had more buccal caries than the gel group. S. mutans levels were lower in the mozzarella and cheddar cheese groups than in the cream cheese group. These results support previous reports of the cariostatic potential of cheese and suggest that a substantial portion of the protection may be related to textural influences and casein and/or calcium-phosphate content of the cheese. The amount of butterfat, aging or carbohydrate in the test substrates had no apparent effect upon the amount of caries inhibition observed in this mode

ISSN:0008-6568    

DOI:10.1159/000260931

出版商:S. Karger AG    

年代:1986

数据来源: Karger

摘要:

In 1969, 1972, 1975, 1978 and 1981 dental examinations have been carried out in The Hague on cohorts of children of kindergartens and elementary schools at the occasion of the start of a long-term dental health education campaign. In 1984 a follow-up part of the cohort examinations was conducted on 5-, 7- and 10-year-old schoolchildren. In 1984 further improvement in dental health of 5-, 7- and 10-year-old children was found. In the 5-year-old children the average d3mfs was 1.61. The average D3MFS scores of the 7- and 10-year-olds were 0.82 and 2.18. Of the 5-, 7- and 10-year-old children 64.6, 73.1 and 41.4% were caries-free. No gingivitis was found in 88.3, 65.7 and 54.7% of the children at 5, 7 and 10 years of age. The percentage of caries-free children during the 15-year period (1969–1984) increased in 5- and 7-year-old children from 1 and 2% to 65 and 73%, respectively. Explanations for the improvement of dental health are discusse

ISSN:0008-6568    

DOI:10.1159/000260932

出版商:S. Karger AG    

年代:1986

数据来源: Karger

摘要:

Two groups, each consisting of 9 persons, fasted for 7 days on a liquid low-calorie diet. One of the groups chewed on paraffin wax for 10 min five times daily after meals. Samples of whole stimulated and resting saliva were collected before and during fasting. Fasting on the liquid diet alone led to a decrease in secretion rate, phosphate and Ca and an increase in sodium, fucose, hexosamine, and the ratio of protein to sialic acid. Fasting in combination with chewing still led to a decrease in secretion rate and Ca but to no change in the other measured parameters. When resting saliva collected from the test group and the control group was analyzed no differences were found. In both groups there was a decrease in lysozyme and thiocyanate and an increase in the activity of salivary peroxidase.

ISSN:0008-6568    

DOI:10.1159/000260933

出版商:S. Karger AG    

年代:1986

数据来源: Karger

ISSN:0008-6568    

DOI:10.1159/000260934

出版商:S. Karger AG    

年代:1986

数据来源: Karger