Efeito de leites fermentados contendo probióticos sobre o esmalte bovino e no biofilme dental formado in situ
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Data
2008-01-28
Autores
Lodi, Carolina Simonetti [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Nas últimas décadas, tem se observado uma mudança substancial no hábito dietético das crianças, com um aumento crescente no consumo de produtos comercialmente disponíveis no mercado brasileiro, como os leites fermentados. Diante dessa realidade, o objetivo do presente trabalho foi avaliar o pH, a capacidade tampão, conteúdo de flúor e de cálcio de alguns leites fermentados, bem como avaliar a acidogenicidade e a concentração dos íons flúor, cálcio, fósforo, carboidratos álcali-solúveis no biofilme dental formado in situ, além da desmineralização do esmalte dental bovino através do teste de microdureza superficial. Para análise bioquímica, foram utilizadas 6 marcas de leite fermentado desnatado adoçado (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®). O pH das amostras variou entre 3.51 e 3.87; a capacidade tampão variou de 470.8 a 804.2 μL da NaOH 1 mol L-1; a concentração do íon flúor variou de 0.027 a 0.958 μg F/g e a concentração de cálcio apresentou uma variação de 0.4787 a 0.8177 mg Ca/g. Para o estudo in situ, selecionou-se 2 marcas de leite fermentado e dez voluntários que receberam dispositivos palatinos contendo 4 blocos de esmalte dental bovino durante três fases de 14 dias cada. Os resultados mostraram que as concentrações dos íons (F, Ca e P) foram significantemente maiores quando se realizou o tratamento C (Batavito®) em comparação aos tratamentos A (Yakult®) e B (sacarose 20%) (p<0,05), os quais não diferiram estatisticamente entre si. Os dois grupos experimentais (Batavito® e Yakult®) tiveram perdas maiores que o controle (Sacarose 20%), embora não tenham apresentado diferença significante entre si.
In the last decades, it has been observed a substantial change in the children's dietary habit, with an increasing in the consumption of products commercially available in the Brazilian market, such as the fermented milks. Due to that reality, the aim of the present study was to evaluate the pH, buffering capacity, fluoride and calcium content of some fermented milks, as well as evaluating the concentration of the fluoride, calcium, phosphate, and alkali-soluble carbohydrates and the acidogenicity of the in situ dental plaque, besides the demineralization of the bovine dental enamel through the superficial microhardness test. For biochemical analysis, 6 brands of fermented milk were used (Parmalat®-grape, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®). The pH of the samples ranged from 3.51 to 3.87; the buffering capacity from 470.8 to 804.2 μL of NaOH 1 mol L-1; the concentration of the ion fluoride from 0.027 to 0.958 μg F/g and the concentration of calcium from 0.4787 to 0.8177 mg Ca/g. For the in situ study, it were selected 2 fermented milks and ten volunteers who received palatine devices containing 4 blocks of bovine dental enamel during three phases of 14 days each. The results showed that the ionic concentrations (F, Ca and P) were significantly larger when the treatment C (Batavito®) took place in comparison to the treatments A (Yakult®) and B (sucrose 20%) (p <0,05), which did not differ significantly amongst themselves. Batavito® and Yakult® had larger losses than the control (Sucrose 20%), although they have not presented significant difference amongst themselves. Considering the results of this study, it could be concluded that although the fluoride and calcium ions had been verified in the fermented milks the commercial brands Batavito® and Yakult® provoked demineralization of the dental enamel.
In the last decades, it has been observed a substantial change in the children's dietary habit, with an increasing in the consumption of products commercially available in the Brazilian market, such as the fermented milks. Due to that reality, the aim of the present study was to evaluate the pH, buffering capacity, fluoride and calcium content of some fermented milks, as well as evaluating the concentration of the fluoride, calcium, phosphate, and alkali-soluble carbohydrates and the acidogenicity of the in situ dental plaque, besides the demineralization of the bovine dental enamel through the superficial microhardness test. For biochemical analysis, 6 brands of fermented milk were used (Parmalat®-grape, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®). The pH of the samples ranged from 3.51 to 3.87; the buffering capacity from 470.8 to 804.2 μL of NaOH 1 mol L-1; the concentration of the ion fluoride from 0.027 to 0.958 μg F/g and the concentration of calcium from 0.4787 to 0.8177 mg Ca/g. For the in situ study, it were selected 2 fermented milks and ten volunteers who received palatine devices containing 4 blocks of bovine dental enamel during three phases of 14 days each. The results showed that the ionic concentrations (F, Ca and P) were significantly larger when the treatment C (Batavito®) took place in comparison to the treatments A (Yakult®) and B (sucrose 20%) (p <0,05), which did not differ significantly amongst themselves. Batavito® and Yakult® had larger losses than the control (Sucrose 20%), although they have not presented significant difference amongst themselves. Considering the results of this study, it could be concluded that although the fluoride and calcium ions had been verified in the fermented milks the commercial brands Batavito® and Yakult® provoked demineralization of the dental enamel.
Descrição
Palavras-chave
Leite fermentado, Cáries dentárias, Leite - Fermentação, Probióticos, Desmineralização, Probiotics, Milk - Fermentation, Dental caries, Demineralization
Como citar
LODI, Carolina Simonetti. Efeito de leites fermentados contendo probióticos sobre o esmalte bovino e no biofilme dental formado in situ. 2008. 89 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Odontologia de Araçatuba, 2008.