Effect of Coupling Sugary® as Compared with Sucrose on Plaque Accumulation in Monkeys
| Autor: | Kensuke Haga |
|---|---|
| Rok vydání: | 1980 |
| Předmět: | |
| Zdroj: | Nihon Shishubyo Gakkai Kaishi (Journal of the Japanese Society of Periodontology). 22:55-71 |
| ISSN: | 1880-408X 0385-0110 |
| DOI: | 10.2329/perio.22.55 |
| Popis: | The purpose of this investigation was to evaluate plaque accumulation on tooth surfaces in monkeys comparing sucrose with coupling sugar clinically and microbiologically. This coupling sugar was developed in substitution for sucrose in Japan.At first, clinical observation was performed. Ten monkeys were used and fed coupling sugar and sucrose. Dental deposits was stained by 0.5% basic fuchsin at 2, 4, 7 and 10 days. The standardized photographs of the tooth surfaces were taken by planimetric method. The plaque accumulation rate was analyzed by projecting the color slide on section paper. In the coupling sugar group, the accumulation rate of heavily stained plaque was less than that of the sucrose group. Though, no difference was found in total plaque accumulation rate between both groups.The second, two monkeys were employed for analyzing plaque microbiologically. The samples of the microbial plaque were taken at 4, 7 and 9 days on the labio-buccal tooth surfaces. Plaque samples were handled carefully and immediately dispersed in Manganiello's media and sonicated. Then, the suspension was dropped onto blood agar plates, MS-agar plates, MS-B agar plates, Actinomyces selective agar plates and Neisseria selective agar plates. The Neisseria selective agar plates were cultured aerobically. The other agar plates were cultured in Gas Pak jar anaerobically. The number of the colonies grown on the agar plates were counted. The number of Streptococcus mutans in coupling sugar group was less than in the sucrose group. There was, however, no difference between the two groups concerning total microorganisms, Streptococcus numbers, Actinomyces numbers and Neisseria numbers. Those results may be due to the action of such components of coupling sugar as maltose, glycosyl sucrose and maltosyl sucrose. |
| Databáze: | OpenAIRE |
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