Abstract
ObjectivesThis study aimed to establish a method for measuring the cariogenic potential of foods with high reproducibility in vitro. MethodsStreptococcus mutans (S. mutans) was incubated in test foods with radioisotope polyacrylamide hydroxyapatite (PAHA) for 150min at 37°C. Then, the amount of radioisotope 32P released from PAHA was measured using a liquid scintillation counter and scanning electron microscopy (SEM). ResultsThe radioisotope PAHA discs that were soaked in 10% sucrose solutions had a high cariogenic potential and showed a remarkably demineralized surface (p<0.05). The radioisotope PAHA disc that was incubated with snacks that had a high cariogenic potential showed a remarkably demineralized surface via SEM. Candy had a relatively high cariogenic potential, whereas xylitol gum had a relatively low potential. ConclusionsThe cariogenicity of snacks can easily be evaluated by measuring the amount of 32P released from radioisotope PAHA discs.
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