Effects of Cooked Starches and Sucrose or their Combination on Salivary ?-Amylase Activity and Oral pH

Wafaa Abdelraouf Khalil ^[2] | Mohamed Yusuf Sukkar | Bakri G Gismalla

Abstract: There are many questions about starch, sucrose and their combination in increasing the cariogencity of dental plaque flora biofilm. This research aimed at evaluating the activity of salivary -amylase and oral pH, in the presence of either sucrose or cooked starches compared with when both are used together. Sixty adult males, who fulfilled the inclusion criteria according to a structured questioner interviews to assess their dental hygiene and nutritional habits, were recruited for the study, their salivary and dental plaque -amylase activity and pH measurement were assessed. Higher activity of salivary and dental plaque -amylase and lower pH were reported in the group who ate a meal containing cooked starches plus intake of sucrose in the form of soft drinks or sugared tea, compared to those subjects who only took sugars or a meal containing cooked starches. Results suggest that cooked starches when followed with sugars produce a stronger effect on salivary - amylase activity and in lowering oral pH, thus proposing an increased cariogenic activity of starch and sucrose combination.

Keywords: Cooked Starches, Sucrose, Salivary -amylase Activity, Oral pH, Cariogencity, Plaque biofilm

Edition: Volume 5 Issue 2, February 2016,

Pages: 855 - 858