Influence of oral detergents and chlorhexidine on soft-layer electrokinetic parameters of the acquired enamel pellicle.

Electron microscopy has described the salivary pellicle as an 'uneven, knotted structure'. This study describes a novel soft-layer model of salivary pellicles, based on measured electrophoretic mobilities and the influence of dentifrices and a chlorhexidine mouthwash on the parameters of the model. The enamel surface was found to possess a high number of fixed, negative charges (zN = -62 mM) and to be electrophoretically hard (1/lambda = 0.6 nm), i.e. impenetrable to fluid flow. Adsorption of a salivary pellicle resulted in a fourfold reduction in the surface fixed charge density (zN = -15 mM) along with an increase in electrophoretic softness (1/lambda = 2.3 nm). Exposure of pellicles to various dentifrices containing sodium fluoride as an active component and sodium lauryl sulfate as a detergent had little effect on the surface fixed charge densities (varying between -15 and -30 mM, depending on the dentifrice involved) and electrophoretic softnesses (varying between 2.3 and 3.4 nm). Exposure of pellicles to a dentifrice containing sodium fluoride and hexametaphosphate as an additional detergent yielded soft (8.0 nm) pellicles, penetrable to fluid flow, with few fixed, negative charges (1 mM). This is opposite to the effects of chlorhexidine, which created an electrophoretically hard pellicle (1.7 nm). This soft-layer electrokinetic model quantitatively shows that the degree to which pellicles are penetrable to fluid flow differs upon exposure to dentifrices, with relevance for plaque formation, de- and remineralization and staining processes.

The influence of a hexametaphosphate-containing chewing gum on the wetting ability of salivary conditioning films in vitro and in vivo.

OBJECTIVE: Adsorbed conditioning films of salivary components on dental enamel surfaces or pellicles form the interface between teeth and the oral environment. The wetting ability of salivary conditioning films dictates biological adhesion phenomena such as plaque formation, calcification and staining, and also influences mouth perception through effects on lubricity. This study assessed the effects of hexametaphosphate release from a chewing gum matrix on the wetting ability of salivary conditioning films in vitro and in vivo. METHODOLOGY: Results obtained for hexametaphosphate chewing gum were compared with those produced by hexametaphosphate-containing dentifrice, which has been clinically proven to have efficacy for stain removal and prevention and dental calculus prevention. RESULTS: Contact angle assessments revealed that hexametaphosphate dentifrice produced markedly hydrophilic conditioning films in vitro. Hexametaphosphate chewing gums had only minor effects on surface contact angles in vitro. However, in vivo intra-oral contact angle measurements on tooth surfaces in volunteers showed that both hexametaphosphate dentifrice and chewing gum produced more hydrophilic tooth surfaces. CONCLUSION: These results support the activity of hexametaphosphate on tooth surfaces delivered both from dentifrice and chewing gum forms.

Influence of dentifrices and dietary components in saliva on wettability of pellicle-coated enamel in vitro and in vivo.

In vitro salivary pellicles were found to be less hydrophobic by water contact angles than clinically formed pellicles. In this study, water contact angles were measured on enamel coated with pellicles adsorbed from reconstituted human whole saliva (RHWS) and after exposure to dentifrices or dietary components. In addition, adhesion of Streptococcus oralis J22 to pellicles formed from RHWS with minor amounts of milk added and after exposure to dentifrices was studied. Exposure of RHWS-pellicles to milk or salad oil yielded an increase in the hydrophobicity of in vitro pellicles to values observed in vivo, but a decrease was seen after exposure to a sugar solution. Pellicles formed from saliva with 0.4% milk added attracted less S. oralis cells than pellicles formed in the absence of milk components. Exposure of pellicles formed from saliva with milk added to various dentifrices had a variable effect on bacterial adhesion: markedly lower numbers of adhering S. oralis were found for a dentifrice with NaF, but exposure to dentifrices containing SnF2 or hexametaphosphate showed slightly increased adhesion. In summary, dietary components have influence on the hydrophobicity of enamel pellicles, while combinations of dietary components and dentifrices certainly influence the adhesiveness of the pellicles. The effects of dietary components on pellicle conditioning film should be taken into consideration in research on the development of ingredients to control intraoral surface chemistry and microbiology, as well as in the development of oral products.