| Full text | |
| Author(s): |
Leme, A. F. Paes
[1]
;
Bellato, C. M.
[2]
;
Bedi, G.
[3]
;
Cury, A. A. Del Bel
[1]
;
Koo, H.
[3]
;
Cury, J. A.
[1]
Total Authors: 6
|
| Affiliation: | [1] Univ Estadual Campinas, Piracicaba Dent Sch, BR-13414903 Piracicaba, SP - Brazil
[2] Univ Sao Paulo, CENA, Piracicaba - Brazil
[3] Univ Rochester, Med Ctr, Rochester, NY 14642 - USA
Total Affiliations: 3
|
| Document type: | Journal article |
| Source: | Caries Research; v. 42, n. 6, p. 435-443, 2008. |
| Web of Science Citations: | 23 |
| Abstract | |
Previous studies have shown that sucrose promotes changes in the composition of the extracellular matrix (ECM) of plaque-like biofilm (PLB), but its effect on protein expression has not been studied in vivo. Therefore, the protein compositions of ECM of PLB formed with and without sucrose exposure were analyzed by two-dimensional gel electrophoresis and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). For this purpose, a crossover study was conducted during two phases of 14 days each, during which a volunteer wore a palatal appliance containing eight enamel blocks for PLB accumulation. In each phase, a 20% sucrose solution or distilled and deionized water (control) were extraorally dripped onto the blocks 8x/day. On the 14th day, the PLB were collected, the ECM proteins were extracted, separated by two-dimensional gel electrophoresis, digested by in-gel trypsin and MALDI-TOF MS analyzed. In the ECM of PLB formed under sucrose exposure, the following changes compared with the control PLB were observed: (1) the presence of upregulated proteins that may be involved in bacterial response to environmental changes induced by sucrose and (2) the absence of calcium binding proteins that may partly explain the low inorganic concentration found in ECM of PLB formed under sucrose exposure. The findings showing that sucrose affected the ECM protein composition of PLB in vivo provide further insight into the unique cariogenic properties of this dietary carbohydrate. Copyright (C) 2008 S. Karger AG, Basel (AU) | |