Please activate JavaScript!
Please install Adobe Flash Player, click here for download

prevention International magazine for oral health No. 1, 2017

prevention | the enzymatic system Amyloglucosidase (Enzyme 1): Changes poly-glucans into glucose Glucose oxidase (Enzyme 2): Changes glucose in competition with plaque bacteria into gluconate, thereby reducing the spread of bacteria Lactoperoxidase with thiocyanate (Enzyme 3): The hydrogen peroxide from the glucose conversion reacts with thiocyanate to form hypothiocyanite Enzyme 1 Amyloglucosidase Delays the formation of new plaque a ctiv ate s Enzyme 3 Lactoperoxidase Inhibits bacterial growth Enzyme 2 Glucoseoxidase Combats harmful bacteria activates to its constituents like amino acids (from proteins), sugars (from carbohydrates), cholesterol and fatty acids (from fats) and an assortment of vitamins, minerals and other com- pounds. Though found in the pancreas and small intestine, the first digestive enzymes that are produced when eating are actually present in the saliva where they act as a lubricant and initiator of the digestive process. As they also possess antibacterial properties, these enzymes that are naturally present in saliva, protect and maintain oral health by reduc- ing plaque build-up and promoting natural remineralisation. By doing so, they keep the immune system in balance and improve systemic health. Enzymes for oral health Dr Christoph Fiolka, on the other hand, seems to be living the dream of any person interested in transforming sci- ence into solutions. A chemist from the Cologne area, he is head of product development of Curaden AG, where he also oversees the Swiss company’s range of toothpastes, all of which contain a certain enzymatic system. “We use three types of enzymes: amyloglucosidase, glucose oxidase and lactoperoxidase,” starts Christoph. “Amyloglucosidase, otherwise known as glucoamylase or AMG, works by break- ing down the starches in food to glucose. This is why foods rich in starch, like potatoes, may begin to have a slightly sweet taste when chewed—the AMG enzymes in saliva are already breaking the starch down into sugar at this point.” The artificial adding of glucose oxidase helps with di- gestion by catalysing the breakdown of glucose into an- timicrobial hydrogen peroxide and gluconolactone. When amyloglucosidase and glucose oxidase are combined with lactoperoxidase, a natural, yet potent, method of antibacte- rial protection is created in the enamel pellicle, destroying the bacteria, inhibiting dental plaque acid production and reducing oxidative stress. The lactoperoxidase enzyme belongs to an antimicrobial system that relies on the lactoperoxidase-mediated oxidation of thiocyanate into hypothiocyanite. Hypothiocyanite is known 24 issue #1

Pages Overview