Lecture 5 Flashcards
WNL:
within normal limits
What is required, beyond stating that an intraoral exam was done if there we no findings?
results, even if there were no findings, WNL
CRA
caries risk assess.
OHI
oral hygiene instructions
FMX
full mouth xrays
Abbr for prevident
prev
MDhx
medical history
RD
rubber dam
Abbev for anesthesia
Anest
Composite we use:
Optibond Solo plus, Tetric Evocream
Keyes’ triad
host and teeth, microflora, and diet
Most bacteria adhere via:
glucans and ADHESIN (cells surface molecule)
Why is S. mutants so cariogenic?
higher acid tolerance, binds 2 ways: glucans and , storage capability of IPS (intracellular polysaccharides) , faster fermentation of sugars to form lactic acid, can continue in absence of exogenous sugar supply, produce bacteriocins that reduce the presence of potential competitors in oral plaque ecosystem
pH below this will allow acid break down of enamel:
5.5
Where can S. mutants colonize?
smooth surfaces and pellicle
S. mutans has a comparatively high acid tolerance to all other bacteria except:
lactobacilli
Critical pH of enamel:
5.5
Does sugar affect the pH level in the mouth?
yes, lowers it
high potential to start caries if eaten regularly
cariogenic foods
non-car foods
cheese, milk, apple, xylitol
the main ingredient for dental caries:
sugar ist
properties of monosaccharides
colorless, water soluble
def of oligosaccharide:
3-10 molecules of monosaccharides
def of polysaccharides
long chain monosaccharides,
the more complex the carb:
the harder to break down to sugar, less cariogenic
Cooked staple starchy foods such as rice, potatoes, and bread: low, med, or high cariogenicity?
low
finely ground heat-treated starch: low, med, or high cariogenicity?
med? can induce caries but the amount of caries is less than sugars
Most cariogenic sugar:
sucrose
Which mono and dissects can be broken down by oral bac?
all the common ones
Sucrose acts as stubs tract for:
acid production and for IPS production for biofilm, unlike other sacchs
What determines the cariogenicity of the food
consistency of food, chewing efficiency of host, temp influences diffusion, clearance of the food from the mouth, hydrolysis, location, comp, and pH of boil, buffering cap of saliva and food, food consumption patters
Benefit of F:
prevents dem, upreg remineralizes
3 ways F causes remineralization:
binds to enamel crystal surface and transforms HA to more stable FA crystals, remineralizes the porous lesion and creates FA, inhibits bac metabo of sugars
sugar replacements:
sorbitol and xylitol
Mateo products of sorbitol:
ethanol and formic acids with very little lactic acid
What is sorbitol?
a sugar alcohol used as sweetener
T or F? xylitol has antibac effects.
T
How does xylitol have antibac effects?
by entering the bacterial cell and causing cell degradation (only the bad bacteria in the mouth?), reduces s. mutants count in plaque, makes it less adherent
What does the anticariogenic property of xylitol depend on?
frequency of chewing
Least acidogenic or cariogenic sugar:
lactose
How does cheese inc pH?
by stimulating salivary flow and increased plaque Ca++ concentration
Anticariogenic component of dairy product:
Casein
2 ingredients of sugar-free gum?
casein phosphates and xylitol
How to handle high risk caries pts:
4 day diet analysis (2 weekdays and 2 weekdays), everything ingested including meds
Simplest form of a carbo:
monosaccharide
