The cariogenicity of hydrolyzed starch foods by measuring the polyacrylamide hydroxyapatite (PAHA) disc

- Potatoes particularly showed a greater increase of hydrolyzed starch than total starch.
- Other foods showed decreased hydrolyzed starch compared with total starch over time.
- Maltose levels remained high in the potato, due to trapping ability as a reservoir.
- Surface roughness increased if ratio of hydrolyzed starch to total starch decreased.
- PAHA lesion with potato has less crevices(demineralization) than baseline lesions.

ObjectivesThis study measured the degree of demineralization of starch foods affected by hydrolyzed starch in total starch using the polyacrylamide hydroxyapatite (PAHA) disc.DesignA total of 10 ml of test food was added to a PAHA disc and 5 ml artificial saliva, followed by inoculation with 1 μl of S. mutans and incubation at 37 °C for 180 min. The demineralization effects were then determined using CLSM.ResultsThe proportion of hydrolyzed starch in total starch in potato increased over time, while hydrolyzed starch in other test food decreased. When the amount of hydrolyzed starch in total starch increased after 180 min (p = 0.000), the surface roughness of the PAHA disc in potato was significantly decreased. Wheat-based sugary snacks, such as chips and cookie, had relatively high cariogenic potentials, whereas baked potato had a relatively low cariogenic potential.ConclusionsHydrolyzed starch in total starch increased over time, and cariogenic potential was notably decreased. Measurement of PAHA disc may be a valid method for assessing the cariogenic potential of hydrolyzed starch foods.