title: Effects of alpha-amylase and its inhibitors on acid production from cooked starch by oral streptococci.
abstract: This study evaluated acid production from cooked starch by Streptococcus mutans, Streptococcus sobrinus, Streptococcus sanguinis and Streptococcus mitis, and the effects of alpha-amylase inhibitors (maltotriitol and acarbose) and xylitol on acid production. Streptococcal cell suspensions were anaerobically incubated with various carbohydrates that included cooked potato starch in the presence or absence of alpha-amylase. Subsequently, the fall in pH and the acid production rate at pH 7.0 were measured. In addition, the effects of adding alpha-amylase inhibitors and xylitol to the reaction mixture were evaluated. In the absence of alpha-amylase, both the fall in pH and the acid production rate from cooked starch were small. On the other hand, in the presence of alpha-amylase, the pH fell to 3.9-4.4 and the acid production rate was 0.61-0.92 micromol per optical density unit per min. These values were comparable to those for maltose. When using cooked starch, the fall in pH by S. sanguinis and S. mitis was similar to that by S. mutans and S. sobrinus. For all streptococci, alpha-amylase inhibitors caused a decrease in acid production from cooked starch, although xylitol only decreased acid production by S. mutans and S. sobrinus. These results suggest that cooked starch is potentially acidogenic in the presence of alpha-amylase, which occurs in the oral cavity. In terms of the acidogenic potential of cooked starch, S. sanguinis and S. mitis were comparable to S. mutans and S. sobrinus. Alpha-amylase inhibitors and xylitol might moderate this activity.
authors.affiliation: Division of Pediatric Dentistry, Tohoku University Graduate School of Dentistry, Aoba-ku, Sendai, Miyagi, Japan.
authors.forename: S
authors.initials: S
authors.lastname: Aizawa
authors.forename: H
authors.initials: H
authors.lastname: Miyasawa-Hori
authors.forename: K
authors.initials: K
authors.lastname: Nakajo
authors.forename: J
authors.initials: J
authors.lastname: Washio
authors.forename: H
authors.initials: H
authors.lastname: Mayanagi
authors.forename: S
authors.initials: S
authors.lastname: Fukumoto
authors.forename: N
authors.initials: N
authors.lastname: Takahashi
mesh_terms: D020909:Acarbose / Q000494:pharmacology; D000143:Acids / Q000378:metabolism; D002326:Cariogenic Agents / Q000494:pharmacology*; D002327:Cariostatic Agents / Q000494:pharmacology*; D003296:Cooking; D004040:Dietary Carbohydrates / Q000378:metabolism; D004791:Enzyme Inhibitors / Q000494:pharmacology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D012463:Saliva / Q000201:enzymology*; D011198:Solanum tuberosum; D013213:Starch / Q000378:metabolism*; D013291:Streptococcus / Q000187:drug effects / Q000378:metabolism*; D013402:Sugar Alcohols / Q000494:pharmacology*; D014993:Xylitol / Q000494:pharmacology; D000516:alpha-Amylases / Q000037:antagonists & inhibitors* / Q000494:pharmacology*
chemical_list: D000143:Acids; D002326:Cariogenic Agents; D002327:Cariostatic Agents; D004040:Dietary Carbohydrates; D004791:Enzyme Inhibitors; D013402:Sugar Alcohols; C049151:maltotriitol; D013213:Starch; D000516:alpha-Amylases; D020909:Acarbose; D014993:Xylitol