지방함량이 다른 국내 시판 우유의 Streptococcus mutans 바이오필름에 대한 우식원성 평가
Assessment of Cariogenicity of Commercially Available Bovine Milks with Different Fat Content on Streptococcus mutans Biofilm
- 주제(키워드) 도움말 Milk , low fat milk , Biofilm , Streptococcus mutans , Cariogenicity , CDC Biofilm Reactor
- 발행기관 강릉원주대학교 일반대학원
- 지도교수 도움말 박호원
- 발행년도 2016
- 학위수여년월 2016. 8
- 학위명 석사
- 학과 및 전공 도움말 일반대학원 치의학과
- 실제URI http://www.dcollection.net/handler/kangnung/000000008437
- 본문언어 한국어
초록/요약 도움말
Abstract Objective: The purpose of this study was to compare and to evaluate the cariogenic potential of commercially available bovine milks with different fat content on Streptococcus mutans biofilm using the CDC Biofilm Reactor. Materials and Methods: S. mutans ATCC 25175 biofilms were formed on saliva coated bovine enamel slabs using the CDC Biofilm Reactor. Slabs/biofilms were exposed three times per day to one of the following materials: commercial whole milk (fat content: 3.4%) and low fat milk (fat content: 1%). Medium pH was monitored three times per day. After 5 days, the biofilms depth was evaluated by confocal laser-scanning microscopy (CLSM). The biofilms were separated from slabs to evaluate the number of viable bacteria. Enamel slab’s demineralization was assessed by measuring surface microhardness before and after the experiment. Results: For microhardness and viable cells assessment, no significant difference was detected between whole milk and low fat milk group. Data from biofilm depth evaluated by confocal laser-scanning microscopy showed similar biofilm depth. Two groups showed a similar pattern of medium pH change. Conclusions: The results showed that commercially available whole milk and low fat milk have similar cariogenicity. Fat content in the milks seemed to have no influence on the cariogenicity of the S. mutans biofilm.
more목차 도움말
목 차
Ⅰ. 서론 ----------------------------------------------------1
Ⅱ. 연구재료 및 방법 -----------------------------------------3
Ⅲ. 연구 결과 -----------------------------------------------10
Ⅳ. 총괄 및 고찰 ------------------------------------------16
Ⅴ. 결론 --------------------------------------------------20
Ⅵ. 참고문헌 -----------------------------------------------21
Ⅶ. 영문초록 -----------------------------------------------24
