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Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch
The hypothesis that tea consumption can be effective in reducing the cariogenic potential of starch-containing foods such as crackers and cakes is supported.
Accumulation of Fermentable Sugars and Metabolic Acids in Food Particles that Become Entrapped on the Dentition
The study demonstrated the persistence of sugars, the progressive accumulation of starch breakdown products, and the fermentation of the accumulated sugars in retained food particles, which support the view that high-starch foods contribute to the development of caries lesions.
Short-chain carboxylic-acid-stimulated, PMN-mediated gingival inflammation.
The central hypothesis is that short-chain carboxylic acids can alter both cell function and gene expression, and thus contribute to the initiation and prolongation of gingival inflammation.
IL-8 degradation by Porphyromonas gingivalis proteases.
Northern analysis established that infected epithelial cells still expressed IL-8 mRNA, suggesting that the cytokine was destroyed after secretion, and in the presence of a protease inhibitor the loss was significantly retarded, indicating thatIL-8 was degraded by P. gingivalis proteases.
Gingival Inflammation Induced by Food and Short-chain Carboxylic Acids
The hypothesis that SCCA in the particles of retained food are at least partly responsible for the observed responses to inflammatory effects of food ingestion is supported.
Cytotoxic effects of short-chain carboxylic acids on human gingival epithelial cells.
The hypothesis that short-chain carboxylic acids can damage the integrity of gingival epithelium in situ is supported, consistent with progressively greater damage to the cells at higher short- chain carboxYlic acids concentrations.