Effects of water-soluble components of cheese on experimental caries in XXXX .

@entity1 @entity969 @entity460 @entity1062 @entity3151 @entity291
The effect of water-soluble components of extra-old Cheddar cheese on experimental caries was tested by means of the seven-day @entity1062 ( @entity1062 ). Two @entity291 enamel blocks were placed in each buccal flange of the dental appliances of five volunteers. One side of each appliance (experimental) was dipped in a 25% water extract of the cheese for five min, while the other side (control) was dipped in de-ionized water. Immediately thereafter, the appliance was returned to the subject's mouth, and two 60-second rinses with 10% @entity969 were performed. These procedures were repeated six times per day. The cheese-extract dippings reduced the cariogenicity of the @entity969 by an average of 55.7% (p less than 0.01), as assessed by enamel microhardness. Neither the mean resting pH nor the mean minimum pH in response to @entity969 was significantly different between the experimental and control sides. The concentration of @entity460 was significantly higher in plaque from the experimental side (32.44 micrograms/mg) as compared with the control side (19.36 micrograms/mg, p less than 0.01). The concentration of plaque @entity3151 was higher on the experimental side (12.90 micrograms/mg) than on the control side (9.61 micrograms/mg); however, the difference was not statistically significant. These results show that cheese has one or more water-soluble components which reduce experimental caries in @entity1 subjects.
