Addition of CPP-ACP to yogurt aids in enamel remineralization, Finds study
Written By : Dr. Nandita Mohan
Medically Reviewed By : Dr. Kamal Kant Kohli
Published On 2020-11-02 10:00 GMT | Update On 2020-11-03 10:10 GMT
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Researchers have noted that the addition of CPP-ACP to a commercial yogurt exhibited a dose-related protective effect resulting in the remineralization of existing enamel subsurface lesions, according to recent research.
The study is published in the Journal of Dentistry.
Peiyan Shen and associates from the Centre for Oral Health Research, Melbourne Dental School, Bio21 Institute, The University of Melbourne, Melbourne, Victoria, Australia conducted this present study to investigate the capacity of an approved food additive with anti-cariogenic properties, casein phosphopeptide-amorphous calcium phosphate (CPP-ACP), when added to a processed, sugar-containing yogurt with added lactic acid bacteria (probiotics), to prevent demineralization of enamel subsurface lesions in vitro.
The authors created enamel subsurface demineralized lesions in thirty extracted human third molars. These were then exposed to artificial saliva (AS) with:
1) Danone yogurt alone;
2) Danone yogurt with 0.2% w/w CPP-ACP; or
3) Danone yogurt with 0.5% w/w CPP-ACP at 37 °C for two weeks.
The investigators replaced the yogurt/AS with fresh preparations each day. At the completion of each treatment, the enamel slabs were embedded, sectioned, and analyzed using transverse microradiography to measure changes in enamel lesion depths and subsurface mineral content. Yogurt samples were analyzed for soluble calcium (Ca) and inorganic phosphate (Pi) levels and pH.
They noted the following key findings-
Yogurt alone demineralized enamel subsurface lesions to produce significantly larger lesions. The addition of 0.2% CPP-ACP to the yogurt resulted in a significant reduction in demineralization compared with yogurt alone.
The addition of 0.5% CPP-ACP to the yogurt produced a net remineralization effect with a significant increase in lesion mineral content.
The addition of CPP-ACP resulted in a significant (p < 0.0001) dose-related increase in Ca, Pi, and pH.
As a result, the authors concluded that "The addition of CPP-ACP to a commercial yogurt exhibited a dose-related protective effect with 0.5% CPP-ACP producing remineralization of existing enamel subsurface lesions under the in vitro experimental conditions."
Some processed yogurts with added sugar could result in enamel demineralization when frequently consumed by individuals with poor oral hygiene, they added.
Therefore, "The addition of CPP-ACP to these yogurts may help prevent demineralization and promote enamel subsurface lesion remineralization, and therefore, make them safer for teeth.
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