Understanding Dentifrices: Key Components and Their Functions
School
University of British Columbia, Okanagan**We aren't endorsed by this school
Course
BIOC 307
Subject
Biology
Date
Dec 11, 2024
Pages
5
Uploaded by CorporalStar111068
DentifricesComponents:1.Abrasive/cleansing agent – depends on hardness, size and shapea.Phosphates – whiteningb.Carbonates – deodorizesc.Silicas – non reactive, cleans mechanically, thickenerd.Alumina – very high abrasive potentiale.Others – minerals, clays, vinyls, resin2.Water – very influencial on effectiveness3.Humectants (preservatives to prevent mold) – up to 40%; used as binders to stabilize the gel or liquid-gel dentifrice formula, retains moisture and prevents air-drying4.Binding/thickening agents – used as thickeners and preventsliquids and solids from separating, counteract the settling of the paste solids5.Foaming agents, detergent – foaming and loosen debris**SLS (sodium lauryl sulfate) can cause recurrent apthous ulcers; also neutralizes Chlorhexidine but should wait 30mins before6.Flavoring agents7.Sweetening agents8.Dyes*degree of dentifrice abrasiveness depends on shape, size of partciles and hardness of abrasive agentTherapeutic dentrifrices:1.Anticaries agents2.Desensitizing agents a.Novaminb.SnF2c.Potassium Nitrate – reduces rxn to nerve stimuli3.Antigingivitis agentsa.Triclosanb.Chlorhexidine gluconate4.Anticalculus agentsa.SnF2 – inhibits mineralization of biofilm before it becomes supra calculus – no effect on existing calculusb.Pyrophosphate – parotid pyrophosphate; inhibits the formation of calculus
5.Antistain agents -hydrogen peroxide6.AntihalitosisMouthrinses – not ideal for deep pocket tx as rinse is delivered <2mm ; OTC rinses are approved by Health Canada with assign DIN and NPN (drug identification number and national health product number)**effective chemotherapeutic rinse = substantivity – ability to be bound to the pellicle and tooth surface and be released over a period of time with retention of potency**brushing with mouthrinse – most effective way to reduce malodor**chlorhexidine – perio clients to help control inflammation; wait 30mins as it counteracts with dentifrices; when absorbed to hydroxyapatite is believed to inhibit bacterial colonization**fluoride rinse – most common re stannous Fl, NaF, APFChewing gum – CASEIN PHOPHOPEPTIDE has been introduced to gum to help remineralize early carious lesionsSeal of acceptance = FDA (from preclinical research & devt) IND (clinical research begins) NDA marketing with seal beginWEEK 5– THE ALIMENTARY CANALDIGESTIVE ACTIONS OF FOOD1.CHEMICAL ACTION – food is reduced to absorbable molecules-ENZYMES – complex proteins that enable metabolic reactions to proceed at a faster rate without exhausting themselves (improve digestion of carbs, proteins and lipids)-*HYDROLYSIS REACTIONS – use water to break down foodA.SALIVARY AMYLASE – breaks down starch- large carbohydrate molecule hydrolyze into shorter chains that are fermentable2.MECHANICAL ACTION (PHYSICAL)-“CHEWING”
-CHURNING action squeeze/separates and mixes digestive juice with food to permit better blending with chemicals-PERISTALSIS – runs lengthwise outer fibers of the muscular coat; involuntaryrhythmic waves of contractionFlavors – sweet, spicy and bitterFood stimulates taste buds and aromas stimulate olfactory nervesTaste papillae cells replace themselves continually but can be affected by disease, drugs, nutritional status, radiation and ageAge affects a patient’s ability to smell food more than it affects taste acuityGUSTATORY AND OLFACTORY DISORDERS:-ANOSMIA = loss of smell-DYSGEUSIA = distortion of taste-HYPOGEUSIA = loss of taste-HYPERGEUSIA = heightened sense of tasteSTEPS OF THE DIGESTIVE PROCESS1.ORAL CAVITY/ MOUTH SALIVA- adequate saliva flow is essential for oral health- supersaturated with calcium and phosphate for remineralization- REMINERALIZATION – replenishing of CALCIUM, PHOSPHATE AND FLOURIDE IONS TO DAMAGED TOOTH STRUCTURE from saliva and fluoride therapy- DEMINERALIZATION – first stage of dental caries process where calcium and phosphate are dissolved from tooth surface by BIOFILM ACIDS (ORGANIC ACIDS PRODUCED BY FERMENTABLE CARBOHYDRATES BY THE ACIDOGENIC BACTERIA – STREP MUTANS, STREP SOBRINUS AND LACTOBACILLI)2.ESOPHAGUS-bolus (swallowed mass of food) transport by a muscle movement called peristalsis and gravity-pharynx to stomach
3.STOMACH (3-4H)-Rate of passage through the stomach includes liquids (fastest to slowest), carbohydrates, proteins, fats -low pH: kills bacteria, facilitates hydrolysis of calcium and iron, carbohydrates, proteins to amino acids, activates gastric enzymes-mixes food with digestive juices (CHYME) that contain enzymes to break down PROTEIN AND LIPIDSENZYMES: a. PEPSIN - hydrolyzing large protein molecules to smaller fragmentsb. GASTRIC LIPASE - digestion of short- and medium-chain triglycerides4.SMALL INTESTINE (3-10H)-longest part of alimentary canal (15ft)-Most of the energy-providing nutrients are completely hydrolyzed and absorbed within the small intestine by OSMOSIS, PASSIVE DIFFUSION OR ACTIVE TRANSPORT•Osmosis: Passage of a liquid, such as water, through a semipermeable membrane to equalize pressure exerted by ions in solutions 80-90%•Passive diffusion: is the passage of a permeable substance from a more concentrated solution to an area of lower concentration•Active transport: occurs when absorption is from a region of lower concentration to one of a higher concentration-absorbed into PORTAL CIRCULATION (PORTAL VEIN OF LIVER) thru the SI walls; metabolism is initiated by the liver; Absorbs 80% ingested water, Vitamins, Minerals, Carbohydrates, Proteins, Lipids-four fat-soluble vitamins (A, D, E, and K) is not as complex because Bile salts and lipases increase their water solubility, enabling absorption of these vitamins along with other fats in the lymphatic system.-with the help of juices secreted by the accessory organs (liver, gallbladder, pancreas) and its complex luminal wall.
INTESTINAL WALL:a.VILLI – finger like projections, increase surface areab.MICROVILLI – covers the villi and further increase surface areac.BILE – secreted by liver, stored by gallbladdera. DUODENUM – fats; C shaped; food mixes with PANCREATIC ENZYME + BILE b. JEJUNUM c. ILEUM – highly coiled5.LARGE INTESTINE-little to no digestive function-MICROFLORA: Most common bacteria found in the gut belong to groups called Lactobacillus and Bifidobacterium•Breaking down fiber and complex carbs that humans are unable to digest•Synthesizing vitamins needed (vit K and B12, biotin, thiamin, riboflavin)•PROBIOTICS are living organisms that confer health benefits on the host when present in adequate amounts (are essential but not classified as nutrients) ie. food sources include: yogurt with live cultures, tempeh, miso, kefir, sauerkraut•Genus, Species, Strain-FIBER (results in increased residue – stimulates peristalsis resulting in improved muscle tone; contributes to bulkier feces), WATER, DEAD CELLS-dietary fiber is not digestible and works as a laxative-REABSORBS WATER AND ELECTROLYTES SODIUM AND POTASSIUMa. CECUM – sac likeb. COLON – removes water, some nutrients and electrolytes c. RECTUM – hold feces before it’s expelled; opens to anus