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Milk Protein Antikariogen Vs CPP Acp
Milk Protein Antikariogen Vs CPP Acp
Dental caries (tooth decay) are a major public health problem caries. A major emphasis has been placed on developing products
that plagues all countries in the world. Industrialized nations have that are convenient to the consumer such as chewing gums and
controlled the problem with fluoride enriched water and personal sugar-free confections that offer a degree of protection from the
hygiene products since early in the 1960s, but cariogenicity re- causative agents of tooth decay.
mains a crisis that economically burdens the health care system to Milk is an excellent protein food that provides essential amino
an extent greater than many publicized diseases such as heart acids and organic nitrogen for humans and animals of all ages.
disease, cancer, and hypertension. Dental disease remains a “si- Milk also contains factors that have anticariogenic properties:
lent epidemic” in the United States that threatens children and calcium, phosphate, casein, and lipids. Dairy products were rec-
adults (1). As developing countries begin consuming more de- ognized in the late 1950s as a food group that is effective in
veloped foods, tooth decay also is becoming an issue (2). High preventing dental caries. Shaw et al. (7) observed that milk, ice
risk of dental caries is accentuated by a number of sociodemo- cream, and cheese lowered incidence of dental caries in rats.
graphic variables including ethnicity and low socioeconomic sta- Epidemiological studies in recent years indicate children (8) and
tus. Certain individuals are also at risk as a complication of other adolescents (9) with low incidence of dental caries drank more
disease states including diabetes (3,4), obesity (5), and osteopo- milk than those with high caries incidence. Elderly people that
rosis (6). Researchers and product developers continue to search eat cheese several times per week had a lower incidence of root
for products to reduce overall severity and prevalence of dental surface caries development (10). Several reviews describe the role
of milk and dairy products in dental caries prevention (11–13).
The purpose of this paper is to review the role of minor milk
1
Published in a supplement to The Journal of Nutrition. Presented as part of proteins and bioactive peptides embedded in the major milk
the 94th American Oil Chemists’ Annual Meeting & Expo held in Kansas City, MO, proteins that inhibit cariogenicity.
May 4 –7, 2003. This symposium was sponsored by the National Dairy Council,
Kraft Foods Inc., The Whey Protein Institute, and the U.S. Dairy Export Council.
Guest editors for the supplement publication were Peter J. Huth, National Dairy Dental caries pathogenesis
Council, Rosemont, IL; Donald K. Layman, University of Illinois, Urbana, IL; and
Peter H. Brown, Kraft Foods Research and Development, Kraft Foods Inc., Children’s teeth become infected with potential odonto-
Glenview, IL.
2
To whom correspondence should be addressed. pathogenic bacteria between middle of y 2 and end of y 3 of
E-mail: bill_aimutis@cargill.com. life—the “window of infectivity” (14). Primary source of in-
989S
990S SUPPLEMENT
fection for infants is maternal, but certain environmental post-translational modification with either phosphorus and/or
conditions, such as infants born into a high caries-prone carbohydrate moieties. Caseins are relatively hydrophobic, but
population, can also favor nonfamilial infection (15). Chil- have primary sequence clusters that have high surface hydro-
dren that are not infected by a high maternal dose by 3 y of age phobicity that contributes to functional properties such as
remain minimally colonized by odontopathogenic bacteria un- emulsification and foaming. Fox (18) and Wong et al. (19)
til eruption of their secondary teeth. review the relationship of individual casein’s structure and
Caries lesions, or tooth decay, are the clinical manifestation function.
of a pathogenic process that may have been occurring as a Whey proteins (20% of total milk protein) are also a
series of interactions on the tooth surface for months or years. heterogeneous, polymorphic group of proteins composed of
Plaque is a biofilm over tooth enamel composed of viable and ␣-lactalbumin (␣-LA,3 20%), -lactoglobulin (-Lg, 50%),
nonviable bacteria, mucopolysaccharides, and other cellular serum albumin (BSA, 10%), immunoglobulins (10%), and
debris and metabolites. The first step in cariogenicity is that proteose peptones (⬍10%). Unlike caseins, whey proteins
indigenous oral bacteria begin decay by interacting with di- have high levels of secondary, tertiary, and quaternary struc-
etary constituents (e.g., sucrose) at the tooth enamel’s surface. tures, and are typically heat-labile globular structures. All
Streptococcus mutans and the specific-plaque hypothesis. Crit. Rev. Oral Biol.
Med. 13: 108 –125.
17. Eigel, W. N., Butler, J. E., Ermstrom, C. A., Farrell, H. M., Harwalker, V. R.,
Jenness, R. & Whitney, R. McL. (1984) Nomenclature of proteins of cow’s milk:
fifth revision. J. Dairy Sci. 67: 1599 –1631.
18. Fox, P. F. (2001) Milk proteins as food ingredients. Int. J. Dairy
Technol. 54: 41–55.
19. Wong, D.W.S., Camirand, W. M. & Pavlath, A. E. (1996) Structures and
functionalities of milk proteins. Crit. Rev. Food Sci. Nutr. 36: 807– 844.
20. Aimutis, W. R. (2002) Safety aspects related to milk-derived bioac-
tives. Bull. Int. Dairy Fed. 375: 130 –135.
21. Shah, N. P. (2000) Effects of milk-derived bioactivities: an overview.
Br. J. Nutr. 84: S3–S10.
22. Steijns, J. M. (2001) Milk ingredients as nutraceuticals. Int. J. Dairy
Technol. 54: 81– 88.
23. Schulz-Lell, G., Dorner, K., Oldigs, H.-D., Sievers, E. & Schaub, J. (1991)
Iron availability from an infant formula supplemented with bovine lactoferrin. Act.
Paediatr. Scand. 80: 155–158.
FIGURE 4 The effectiveness of tooth brushing for 1 min with a
47. Hansen, M., Sandstrom, B., Jensen, M. & Sorensen, S. S. (1997) Ca- (1994) In vitro modulation of oral bacterial adhesion to saliva-coated hydroxy-
sein phosphopeptides improve zinc and calcium absorption from rice-based but apatite beads by milk casein derivatives. Oral Microbiol. Immunol. 9: 193–201.
not from whole-grain infant cereal. J. Ped. Gastroent. Nutri. 24: 56 – 62. 63. Reynolds, E. C., Riley, P. F. & Storey, E. (1982) Phosphoprotein
48. Jones, E. M., Smart, A., Bloomberg, G., Burgess, L. & Millar, M. R. inhibition of hydroxyapatite dissolution. Calcified Tissues Intl. 34: 552–556.
(1994) Lactoferricin, a new antimicrobial peptide. J. Appl. Bacteriol. 77: 208 – 64. Schupbach, P., Neeser, J-R., Golliard, M., Rouvet, M. & Guggenheim, B.
214. (1996) Incorporation of caseinoglycomacropeptide and caseinophosphopeptide
49. Tomita, M., Bellamy, W. R., Takase, M., Yamauchi, K., Wakabayashi, H. into the salivary pellicle inhibits adherence of Streptococcus mutans. J. Dent. Res.
& Kawase, K. (1991) Potent antibacterial peptides generated by pepsin diges- 75: 1779 –1788.
tion of bovine lactoferrin. J. Dairy Sci. 74: 4137– 4142. 65. Kobayashi, H., van Brunt, J. & Harold, F. M. (1978) ATP-linked calcium
50. Schweigert, B. S., Shaw, J. H., Zepplin, M. & Elvehjem, C. A. (1946a) transport in cells and membrane vesicles of Streptococcus faecalis. J. Biol.
Dental caries in the cotton rat. VI. The effect of the amount of protein, fat, and Chem. 253: 2085–2092.
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31: 439 – 447. milk proteins: 1. Anticariogenicity of whey proteins. Int. J. Dairy Technol. 54:
51. Shaw, J. H. (1950) Effects of dietary composition on tooth decay in the 151–153.
albino rat. J. Nutr. 41: 13–23. 67. Mitoma, M., Oho, T., Shimazaki, Y. & Koga, T. (2001) Inhibitory effect
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(1946b) Dental caries in the cotton rat. VIII. Further studies on the dietary effects protein antigen and human salivary agglutinin. J. Biol. Chem. 276: 18060 –18065.
of carbohydrate, protein, and fat on the incidence and extent of carious lesions. 68. Oho, T., Mitoma, M. & Koga, T. (2002) Functional domain of bovine