University of Khartoum

Effects of Cooked Starches and Sucrose or their Combination on Salivary α-Amylase Activity and Oral pH

Effects of Cooked Starches and Sucrose or their Combination on Salivary α-Amylase Activity and Oral pH

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Title: Effects of Cooked Starches and Sucrose or their Combination on Salivary α-Amylase Activity and Oral pH
Author: Khalil, Wafaa Abdelraouf; Sukkar, Mohamed Yusuf; Gismalla, Bakri G
Abstract: There are many questions about starch, sucrose and their combination in increasing the cariogencity of dental plaque flora biofilm. This research aimed at evaluating the activity of salivary α-amylase and oral pH, in the presence of either sucrose or cooked starches compared with when both are used together. Sixty adult males,who fulfilled the inclusion criteria according to a structured questioner interviews to assess their dental hygiene and nutritional habits , were recruited for the study, their salivary and dental plaque α-amylase activity and pH measurement were assessed.Higher activity of salivary and dental plaque α-amylase and lower pH were reported in the group who ate a meal containing cooked starches plus intake of sucrose in the form of soft drinks or sugared tea, compared to those subjects who only took sugars or a meal containing cooked starches. Results suggest that cooked starches when followed with sugars produce a stronger effect on salivary α- amylase activity and in lowering oral pH, thus proposing an increased cariogenic activity of starch and sucrose combination.
URI: http://khartoumspace.uofk.edu/123456789/24527


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