Journal article

Addition of CPP-ACP to yogurt inhibits enamel subsurface demineralization

Peiyan Shen, James R Fernando, Glenn D Walker, Yi Yuan, Coralie Reynolds, Eric C Reynolds



OBJECTIVES: The aim of this study was to investigate the capacity of an approved food additive with anticariogenic 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. METHODS: Enamel subsurface demineralised lesions were created 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 yogurt/AS was replaced with fresh preparations each da..

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Awarded by Australian Government Department of Industry, Innovation and Science Grant

Funding Acknowledgements

This study was funded by the Australian Government Department of Industry, Innovation and Science Grant ID 20080108. The funding organisation had no role in the study design, implementation, analysis or interpretation of the data. The excellent technical assistance of David Stanton in measuring soluble calcium and phosphate levels of the yogurts is gratefully acknowledged.