RESUMO
OBJECTIVE: Streptococcus mutans, the main causative agent of caries, have the ability to form biofilms on the surface of teeth. The availability of nutrients such as glucose, lactose, soy protein, and iron can influence S. mutans in biofilm formation. All four sources of nutrients have been shown to increase the formation of S. mutans biofilms. The purpose of this study was to determine the structure and thickness of S. mutans biofilms induced by glucose, lactose, soy protein, and iron. MATERIALS AND METHODS: This experimental laboratory study aimed to examine the formation of biofilm structures (chemical elements) and determine the thickness of S. mutans biofilms induced by glucose, lactose, soy protein, and iron. The structures (chemical elements) were examined using scanning electron microscopy-energy-dispersive X-ray (SEM-EDX) analysis. Confocal laser scanning microscopy (CLSM) was used to determine the thickness of S. mutans biofilms with an Olympus FV1000 microscope, and the findings were analyzed using Olympus Fluoview Ver. 4.2a software. RESULTS: It was established that the results of SEM-EDX examination of the structure of S. mutans biofilms induced by glucose had oxygen (O) as the dominant chemical element (30.24 w%); lactose reported oxygen (O) as the dominant element (29.65 w%); soy protein had carbon (C) as the dominant element (34.31 w%); and iron showed oxygen (O) as the dominant element (32.51 w%). The thickness (measured by the CLSM examination) of biofilms induced by glucose, lactose, soy protein, and iron were 17,666, 12,666, 18,000, and 15,666 nm, respectively. CONCLUSION: The structure of S. mutans biofilms induced by glucose, lactose, and iron contain the following elements in amounts from the highest to lowest: O, C, N, P, and S; the biofilm produced by S. mutans induced by soy protein in amounts from the highest to lowest comprised the elements: C, O, N, S, and P. The S. mutans biofilms induced by soy protein had the maximum thickness, followed by those induced by glucose, iron, and lactose.