The effect of traditional African food mixtures on growth, pH and extracellular polysaccharide production by mutans streptococci in vitro
| Autor: | Cheryl Sam Toi, Peter Cleaton-Jones |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Sucrose
Formates Peanut butter Buffers Dental Caries Biology Bacterial growth Microbiology Streptococcus mutans chemistry.chemical_compound food Dietary Carbohydrates Humans Lactic Acid Food science Child Sugar Acetic Acid Streptococcus sobrinus Polysaccharides Bacterial food and beverages Hydrogen-Ion Concentration food.food Lactic acid Infectious Diseases chemistry Food Child Preschool Africa Fermentation Brain heart infusion Brown bread |
| Zdroj: | Anaerobe. 12:99-105 |
| ISSN: | 1075-9964 |
| DOI: | 10.1016/j.anaerobe.2006.01.001 |
| Popis: | Four, traditional African food mixtures (maize plus milk and sugar, maize plus gravy, samp plus beans, brown bread plus margarine and peanut butter) were evaluated for their ability to sustain the growth of mutans streptococci in batch culture. A synthetic complex medium, brain heart infusion with 3% sucrose was used as an experimental control. Six NCTC laboratory reference strains and five clinical isolates collected from the plaque of children were investigated. The doubling time of bacterial strains was prolonged in maize plus gravy (2.5–6.0 h) and samp plus beans (1.3–9.9 h), and the number of cell divisions was low, compared with bread plus margarine plus peanut butter (0.7–5.1 h). The least amount of acid was produced in maize plus milk plus sugar (3.92±8.15 mmole/mL), and the average pH during the fermentation of maize plus milk plus sugar, maize plus gravy and samp plus beans did not drop below the critical point for enamel demineralisation, pH 5.7. Bacterial growth in samp plus beans produced a small quantity of lactic acid (0.46±1.10 mmole/mL) compared to bread plus margarine and peanut butter (2.64±3.30 mmole/mL) and BHI plus 3% sucrose (12.23±10.72 mmole/mL). Extracellular polysaccharide (ECP) produced was lowest in maize plus milk and sugar (0.22±0.33 mg/mL), compared with the remaining food mixtures (0.47–1.75 mg/mL). Statistical analysis showed that the influence of the mixed-foods on doubling time ( F = 3.0 1 , P = 0.0 3 ), pH ( F = 1 4.4 1 , P 0.0 0 0 1 ) and ECP ( F = 1 3 5.3 2 , P 0.0 0 0 1 ) was greater than the significant variance found between mutans streptococci strains. Results suggest that the level of mutans streptococci activity in samp plus beans, maize plus milk and sugar and maize plus gravy contributes little towards the formation of dental caries, and that significant differences exist between mutans streptococci laboratory reference and clinical strains in response to traditional African food mixtures. |
| Databáze: | OpenAIRE |
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