Action of food preservatives on 14-days dental biofilm formation, biofilm vitality and biofilm-derived enamel demineralisation in situ

Nicole Birgit Arweiler, Lutz Netuschil, Daniel Beier, Sebastian Grunert, Christian Heumann, Markus Jörg Altenburger, Anton Sculean, K. Nagy, Ali Al-Ahmad, Thorsten Mathias Auschill

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Aims: The aims of this double-blind, controlled, crossover study were to assess the influence of food preservatives on in situ dental biofilm growth and vitality, and to evaluate their influence on the ability of dental biofilm to demineralize underlying enamel over a period of 14 days. Materials and methods: Twenty volunteers wore appliances with six specimens each of bovine enamel to build up intra-oral biofilms. During four test cycles of 14 days, the subjects had to place the appliance in one of the assigned controls or active solutions twice a day for a minute: negative control 0.9 % saline, 0.1 % benzoate (BA), 0.1 % sorbate (SA) and 0.2 % chlorhexidine (CHX positive control). After 14 days, the biofilms on two of the slabs were stained to visualize vital and dead bacteria to assess biofilm thickness (BT) and bacterial vitality (BV). Further, slabs were taken to determine mineral loss (ML), by quantitative light-induced laser fluorescence (QLF) and transversal microradiography (TMR), moreover the lesion depths (LD). Results: Nineteen subjects completed all test cycles. Use of SA, BA and CHX resulted in a significantly reduced BV compared to NaCl (p <0.001). Only CHX exerted a statistically significant retardation in BT as compared to saline. Differences between SA and BA were not significant (p > 0.05) for both parameters. TMR analysis revealed the highest LD values in the NaCl group (43.6 ± 44.2 μm) and the lowest with CHX (11.7 ± 39.4 μm), while SA (22.9 ± 45.2 μm) and BA (21.4 ± 38.5 μm) lay in between. Similarly for ML, the highest mean values of 128.1 ± 207.3 vol% μm were assessed for NaCl, the lowest for CHX (-16.8 ± 284.2 vol% μm), while SA and BA led to values of 83.2 ± 150.9 and 98.4 ± 191.2 vol% μm, respectively. With QLF for both controls, NaCl (-33.8 ± 101.3 mm2 %) and CHX (-16.9 ± 69.9 mm2 %), negative values were recorded reflecting a diminution of fluorescence, while positive values were found with SA (33.9 ± 158.2 mm2 %) and BA (24.8 ± 118.0 mm2 %) depicting a fluorescence gain. These differences were non-significant (p > 0.05). Conclusion: The biofilm model permited the assessment of undisturbed oral biofilm formation influenced by antibacterial components under clinical conditions for a period of 14 days. An effect of BA and SA on the demineralization of enamel could be demonstrated by TMR and QLF, but these new findings have to be seen as a trend. As part of our daily diet, these preservatives exert an impact on the metabolism of the dental biofilm, and therefore may even influence demineralization processes of the underlying dental enamel in situ.

Original languageEnglish
Pages (from-to)829-838
Number of pages10
JournalClinical Oral Investigations
Volume18
Issue number3
DOIs
Publication statusPublished - 2014

Fingerprint

Food Preservatives
Dental Enamel
Biofilms
Benzoates
Tooth
Microradiography
Fluorescence
Lasers
Light
Minerals
Chlorhexidine
Cross-Over Studies
Volunteers
Diet
Bacteria

Keywords

  • Biofilm in situ model
  • Confocal laser scanning microscopy
  • Dental biofilm
  • Enamel lesions
  • Food preservatives
  • Lesion depth
  • Mineral content
  • Plaque vitality
  • QLF
  • TMR

ASJC Scopus subject areas

  • Dentistry(all)

Cite this

Arweiler, N. B., Netuschil, L., Beier, D., Grunert, S., Heumann, C., Altenburger, M. J., ... Auschill, T. M. (2014). Action of food preservatives on 14-days dental biofilm formation, biofilm vitality and biofilm-derived enamel demineralisation in situ. Clinical Oral Investigations, 18(3), 829-838. https://doi.org/10.1007/s00784-013-1053-9

Action of food preservatives on 14-days dental biofilm formation, biofilm vitality and biofilm-derived enamel demineralisation in situ. / Arweiler, Nicole Birgit; Netuschil, Lutz; Beier, Daniel; Grunert, Sebastian; Heumann, Christian; Altenburger, Markus Jörg; Sculean, Anton; Nagy, K.; Al-Ahmad, Ali; Auschill, Thorsten Mathias.

In: Clinical Oral Investigations, Vol. 18, No. 3, 2014, p. 829-838.

Research output: Contribution to journalArticle

Arweiler, NB, Netuschil, L, Beier, D, Grunert, S, Heumann, C, Altenburger, MJ, Sculean, A, Nagy, K, Al-Ahmad, A & Auschill, TM 2014, 'Action of food preservatives on 14-days dental biofilm formation, biofilm vitality and biofilm-derived enamel demineralisation in situ', Clinical Oral Investigations, vol. 18, no. 3, pp. 829-838. https://doi.org/10.1007/s00784-013-1053-9
Arweiler, Nicole Birgit ; Netuschil, Lutz ; Beier, Daniel ; Grunert, Sebastian ; Heumann, Christian ; Altenburger, Markus Jörg ; Sculean, Anton ; Nagy, K. ; Al-Ahmad, Ali ; Auschill, Thorsten Mathias. / Action of food preservatives on 14-days dental biofilm formation, biofilm vitality and biofilm-derived enamel demineralisation in situ. In: Clinical Oral Investigations. 2014 ; Vol. 18, No. 3. pp. 829-838.
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T1 - Action of food preservatives on 14-days dental biofilm formation, biofilm vitality and biofilm-derived enamel demineralisation in situ

AU - Arweiler, Nicole Birgit

AU - Netuschil, Lutz

AU - Beier, Daniel

AU - Grunert, Sebastian

AU - Heumann, Christian

AU - Altenburger, Markus Jörg

AU - Sculean, Anton

AU - Nagy, K.

AU - Al-Ahmad, Ali

AU - Auschill, Thorsten Mathias

PY - 2014

Y1 - 2014

N2 - Aims: The aims of this double-blind, controlled, crossover study were to assess the influence of food preservatives on in situ dental biofilm growth and vitality, and to evaluate their influence on the ability of dental biofilm to demineralize underlying enamel over a period of 14 days. Materials and methods: Twenty volunteers wore appliances with six specimens each of bovine enamel to build up intra-oral biofilms. During four test cycles of 14 days, the subjects had to place the appliance in one of the assigned controls or active solutions twice a day for a minute: negative control 0.9 % saline, 0.1 % benzoate (BA), 0.1 % sorbate (SA) and 0.2 % chlorhexidine (CHX positive control). After 14 days, the biofilms on two of the slabs were stained to visualize vital and dead bacteria to assess biofilm thickness (BT) and bacterial vitality (BV). Further, slabs were taken to determine mineral loss (ML), by quantitative light-induced laser fluorescence (QLF) and transversal microradiography (TMR), moreover the lesion depths (LD). Results: Nineteen subjects completed all test cycles. Use of SA, BA and CHX resulted in a significantly reduced BV compared to NaCl (p <0.001). Only CHX exerted a statistically significant retardation in BT as compared to saline. Differences between SA and BA were not significant (p > 0.05) for both parameters. TMR analysis revealed the highest LD values in the NaCl group (43.6 ± 44.2 μm) and the lowest with CHX (11.7 ± 39.4 μm), while SA (22.9 ± 45.2 μm) and BA (21.4 ± 38.5 μm) lay in between. Similarly for ML, the highest mean values of 128.1 ± 207.3 vol% μm were assessed for NaCl, the lowest for CHX (-16.8 ± 284.2 vol% μm), while SA and BA led to values of 83.2 ± 150.9 and 98.4 ± 191.2 vol% μm, respectively. With QLF for both controls, NaCl (-33.8 ± 101.3 mm2 %) and CHX (-16.9 ± 69.9 mm2 %), negative values were recorded reflecting a diminution of fluorescence, while positive values were found with SA (33.9 ± 158.2 mm2 %) and BA (24.8 ± 118.0 mm2 %) depicting a fluorescence gain. These differences were non-significant (p > 0.05). Conclusion: The biofilm model permited the assessment of undisturbed oral biofilm formation influenced by antibacterial components under clinical conditions for a period of 14 days. An effect of BA and SA on the demineralization of enamel could be demonstrated by TMR and QLF, but these new findings have to be seen as a trend. As part of our daily diet, these preservatives exert an impact on the metabolism of the dental biofilm, and therefore may even influence demineralization processes of the underlying dental enamel in situ.

AB - Aims: The aims of this double-blind, controlled, crossover study were to assess the influence of food preservatives on in situ dental biofilm growth and vitality, and to evaluate their influence on the ability of dental biofilm to demineralize underlying enamel over a period of 14 days. Materials and methods: Twenty volunteers wore appliances with six specimens each of bovine enamel to build up intra-oral biofilms. During four test cycles of 14 days, the subjects had to place the appliance in one of the assigned controls or active solutions twice a day for a minute: negative control 0.9 % saline, 0.1 % benzoate (BA), 0.1 % sorbate (SA) and 0.2 % chlorhexidine (CHX positive control). After 14 days, the biofilms on two of the slabs were stained to visualize vital and dead bacteria to assess biofilm thickness (BT) and bacterial vitality (BV). Further, slabs were taken to determine mineral loss (ML), by quantitative light-induced laser fluorescence (QLF) and transversal microradiography (TMR), moreover the lesion depths (LD). Results: Nineteen subjects completed all test cycles. Use of SA, BA and CHX resulted in a significantly reduced BV compared to NaCl (p <0.001). Only CHX exerted a statistically significant retardation in BT as compared to saline. Differences between SA and BA were not significant (p > 0.05) for both parameters. TMR analysis revealed the highest LD values in the NaCl group (43.6 ± 44.2 μm) and the lowest with CHX (11.7 ± 39.4 μm), while SA (22.9 ± 45.2 μm) and BA (21.4 ± 38.5 μm) lay in between. Similarly for ML, the highest mean values of 128.1 ± 207.3 vol% μm were assessed for NaCl, the lowest for CHX (-16.8 ± 284.2 vol% μm), while SA and BA led to values of 83.2 ± 150.9 and 98.4 ± 191.2 vol% μm, respectively. With QLF for both controls, NaCl (-33.8 ± 101.3 mm2 %) and CHX (-16.9 ± 69.9 mm2 %), negative values were recorded reflecting a diminution of fluorescence, while positive values were found with SA (33.9 ± 158.2 mm2 %) and BA (24.8 ± 118.0 mm2 %) depicting a fluorescence gain. These differences were non-significant (p > 0.05). Conclusion: The biofilm model permited the assessment of undisturbed oral biofilm formation influenced by antibacterial components under clinical conditions for a period of 14 days. An effect of BA and SA on the demineralization of enamel could be demonstrated by TMR and QLF, but these new findings have to be seen as a trend. As part of our daily diet, these preservatives exert an impact on the metabolism of the dental biofilm, and therefore may even influence demineralization processes of the underlying dental enamel in situ.

KW - Biofilm in situ model

KW - Confocal laser scanning microscopy

KW - Dental biofilm

KW - Enamel lesions

KW - Food preservatives

KW - Lesion depth

KW - Mineral content

KW - Plaque vitality

KW - QLF

KW - TMR

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