title: Acidogenic potential of soy and bovine milk beverages.
abstract: Soy beverages are water extracts of whole soybeans and are often promoted as a healthy alternative to bovine milk. Little analysis has been carried out to determine the effects of soy beverages on oral health, especially their potential acidogenicity.
  
  
  OBJECTIVE
  The aim of this study was to determine the potential acidogenicity of a range of soy and bovine milk beverages.
  
  
  METHODS
  In vitro acid production by Streptococcus mutans was measured in soy and milk beverages at a constant pH of 6.5 or 5.5, as was the fall in pH over a 10 min period. The acid buffering capacity and calcium and phosphate concentrations (total and soluble) of the beverages were also determined.
  
  
  RESULTS
  The rate of acid production by S. mutans in the milk beverages was five to six times lower at pH 6.5 than in the soy beverages and three to five times lower at pH 5.5. Whilst the pH fall in the presence of S. mutans over 10 min was negligible in the milk beverages there was a significant decrease in pH in the soy beverages. This was also reflected in the lower buffering capacity of the soy beverages. The levels of soluble calcium in the soy beverages were lower than those in the milk beverages although total calcium contents were similar.
  
  
  CONCLUSIONS
  Soy beverages have a higher potential acidogenicity than bovine milk beverages.
  
  
  CONCLUSIONS
  Patients consider soy beverages to be a healthy, low cariogenic alternative to other beverages, including bovine milk. This study shows that soy beverages have a higher potential acidogenicity than bovine milk and therefore may have a greater potential cariogenicity.
authors.affiliation: Oral Health CRC, Melbourne Dental School and the Bio21 Institute, The University of Melbourne, Australia.
authors.forename: S G
authors.initials: SG
authors.lastname: Dashper
authors.forename: B N
authors.initials: BN
authors.lastname: Saion
authors.forename: M A
authors.initials: MA
authors.lastname: Stacey
authors.forename: D J
authors.initials: DJ
authors.lastname: Manton
authors.forename: N J
authors.initials: NJ
authors.lastname: Cochrane
authors.forename: D P
authors.initials: DP
authors.lastname: Stanton
authors.forename: Y
authors.initials: Y
authors.lastname: Yuan
authors.forename: E C
authors.initials: EC
authors.lastname: Reynolds
mesh_terms: D000143:Acids / Q000378:metabolism; D000818:Animals; D001431:Bacteriological Techniques; D002021:Buffers; D002118:Calcium / Q000032:analysis; D002417:Cattle; D005285:Fermentation; D005459:Fluorides / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry* / Q000378:metabolism; D010710:Phosphates / Q000032:analysis; D012995:Solubility; D041942:Soy Milk / Q000737:chemistry* / Q000378:metabolism; D013295:Streptococcus mutans / Q000378:metabolism; D013696:Temperature; D013997:Time Factors
chemical_list: D000143:Acids; D002021:Buffers; D010710:Phosphates; D005459:Fluorides; D002118:Calcium