In vitro studies of adsorption of milk proteins onto tooth enamel |
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| Affiliation: | 1. Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Aas, Norway;2. Faculty of Dentistry, University of Oslo, Norway;3. Université de Bourgogne, ENSBANA, 21000 Dijon, France;4. Protein Chemistry Laboratory, Department of Molecular Biology, University of Aarhus, DK-8000 Aarhus C, Denmark;5. Troll Salmon A/S, 1628 Engalsvik, Norway;6. Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Norway;7. Department of Pharmacy, Faculty of Science, University of Oslo, Norway;1. Department of Cariology, Restorative Sciences and Endodontics, University of Michigan College of Engineering, Ann Arbor, Michigan;2. Department of Biologic and Materials Sciences, University of Michigan College of Engineering, Ann Arbor, Michigan;3. Department of Biomedical Engineering, University of Michigan College of Engineering, Ann Arbor, Michigan;4. Department of Otolaryngology, University of Michigan School of Medicine, University of Michigan School of Dentistry, Ann Arbor, Michigan;1. Laval University Faculty of Medicine;2. Infectious Diseases Research Centre, Centre Hospitalier Universitaire de Québec;3. Laval University Faculty of Science and Engineering;4. Institute of Cardiology and Pneumology, Laval University, Quebec City;5. Jewish General Hospital, Montréal, QC, Canada;1. Division of Endodontics, Department of Restorative Dentistry, State University of Campinas-UNICAMP, Piracicaba, São Paulo, Brazil;2. Division of Endodontics, Department of Dental Clinic, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil;1. Innovative Materials Engineering Laboratory, National Institute for Materials Science, Tsukuba, Ibaraki 305-0047, Japan;2. Terabase Inc., Okazaki, Aichi 444-8787, Japan;3. SOKENDAI, Graduate University for Advanced Studies, Hayama, Kanagawa 240-0115, Japan;1. Department of Cariology, Restorative Sciences and Endodontics, University of Michigan School of Dentistry, Ann Arbor, Michigan;2. Department of Restorative Dentistry, Institute of Science and Technology, São Paulo State University, São José dos Campos, São Paulo, Brazil;3. Comprehensive Cancer Center, University of Michigan, Ann Arbor, Michigan;4. Department of Biomedical Engineering, University of Michigan College of Engineering, Ann Arbor, Michigan;6. Department of Otolaryngology, University of Michigan School of Medicine, Ann Arbor, Michigan;1. Hirabai Cowasji Jehangir Medical Research Institute, Jehangir Hospital, 32 Sassoon Road, Pune 411001, Maharashtra, India;2. Rutgers University, Piscataway, NJ, United States |
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| Abstract: | The aim of this investigation was to study in vitro adsorption of milk proteins onto tooth enamel. In vitro “milk protein pellicles” were formed on enamel specimens incubated in fluid milk products: skimmed milk (pH 6.7), acidified skimmed milk (pH 4.2), yoghurt and neutralized yoghurt (pH 6.7). The enamel specimens were used as such or pre-incubated in saliva. The “milk pellicles” were desorbed from enamel surfaces, and proteins separated by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Proteins were identified by their pattern of migration in SDS-PAGE or by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) fingerprinting. Neutral “milk protein pellicles” (skimmed milk and neutralized yoghurt) mainly consisted of caseins. At pH values close to their isoelectric point, caseins remained unabsorbed, and lactoferrin and bovine serum albumin were the most abundant protein species in the acidified “skimmed milk pellicle”. Virtually no proteins in yoghurt were able to adsorb onto enamel. Pre-incubation of enamel specimens in saliva did not inhibit or affect “milk pellicle” formation indicating that in vivo adsorption of milk proteins may occur on tooth surfaces in the oral cavity and have implications in oral hygiene. |
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