The effect of traditional African food mixtures on growth, pH and extracellular polysaccharide production by mutans streptococci in vitro.

Four, traditional African food mixtures (maize plus milk and sugar, maize plus gravy, samp plus beans, brown bread plus margarine and peanut butter) were evaluated for their ability to sustain the growth of mutans streptococci in batch culture. A synthetic complex medium, brain heart infusion with 3% sucrose was used as an experimental control. Six NCTC laboratory reference strains and five clinical isolates collected from the plaque of children were investigated. The doubling time of bacterial strains was prolonged in maize plus gravy (2.5-6.0 h) and samp plus beans (1.3-9.9h), and the number of cell divisions was low, compared with bread plus margarine plus peanut butter (0.7-5.1h). The least amount of acid was produced in maize plus milk plus sugar (3.92+/-8.15 mmole/mL), and the average pH during the fermentation of maize plus milk plus sugar, maize plus gravy and samp plus beans did not drop below the critical point for enamel demineralisation, pH 5.7. Bacterial growth in samp plus beans produced a small quantity of lactic acid (0.46+/-1.10 mmole/mL) compared to bread plus margarine and peanut butter (2.64+/-3.30 mmole/mL) and BHI plus 3% sucrose (12.23+/-10.72 mmole/mL). Extracellular polysaccharide (ECP) produced was lowest in maize plus milk and sugar (0.22+/-0.33 mg/mL), compared with the remaining food mixtures (0.47-1.75 mg/mL). Statistical analysis showed that the influence of the mixed-foods on doubling time (F=3.01, P=0.03), pH (F=14.41, P<0.0001) and ECP (F=135.32, P<0.0001) was greater than the significant variance found between mutans streptococci strains. Results suggest that the level of mutans streptococci activity in samp plus beans, maize plus milk and sugar and maize plus gravy contributes little towards the formation of dental caries, and that significant differences exist between mutans streptococci laboratory reference and clinical strains in response to traditional African food mixtures.

Characterization of Streptococcus mutans diversity by determining restriction fragment-length polymorphisms of the gtfB gene of isolates from 5-year-old children and their mothers.

The diversity between Streptococcus mutans clinical isolates from 5-year-old children and their mothers in two South African ethnic groups was investigated. The gtfB gene encoding for glucosyltransferase (EC 2.4.1.5), an enzyme responsible for the synthesis of extracellular polysaccharides was characterized by PCR-RFLP with HaeIII restriction enzyme digestion. Forty-seven children were examined for dental caries and 128 S. mutans clinical isolates cultured from samples of their saliva and plaque and from the saliva of their mothers. Thirty-three children had active caries (70%) and the remainder (n = 14) were caries-free. Caries prevalence was significantly different (p = 0.02) between black African and coloured children, but no differences were found between gtfB amplitypes by caries or ethnic grouping. Thirty-four (27%) of the S. mutans clinical isolates investigated did not ferment melibiose. Melibiose-negative phenotypes (n = 10) isolated from four families showed gtfB RFLP patterns identical to each other. Mothers and children harboured between one and three amplitypes. GtfB amplitypes were identical in 17 families (17/47), of which nine only were identical to S. mutans reference strains. The percentage match between S. mutans amplitype from mothers and their children was low (13%) in the caries-free group compared to children with caries (44%). RFLP analysis of the gtfB gene showed the diversity of S. mutans genotypes within two South African populations that were acquired from mothers and other sources.