• Journal of the korean academy of Pediatric Dentistry
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• v.48 no.1
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• pp.21-30
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• 2021

The purpose of this study is to investigate the antibacterial effects of indocyanine green (ICG) and near-infrared diode lasers on multispecies biofilms. Multispecies biofilms of Streptococcus mutans, Lactobacillus casei and Candida albicans were treated with different irradiation time using photosensitizer ICG and 808 nm near-infrared diode laser. Colony forming unit (CFU) was measured, and qualitative evaluation of biofilm was performed with confocal laser scanning microscopy (CLSM). Temperature measurement was conducted to evaluate photothermal effect. In the groups using ICG and diode laser, reduction in CFU was statistically significant, but the difference in antibacterial effect on L. casei and C. albicans with irradiation time was not significant, and similar results were confirmed with CLSM. Groups with ICG and diode laser showed higher temperature elevation than groups without ICG, and results of measured temperature were similar to the range of hyperthermia. In conclusion, ICG and near-infrared diode laser showed antibacterial effects on multispecies biofilms, but studies on protocol are necessary for clinical application.

• Journal of the korean academy of Pediatric Dentistry
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• v.35 no.1
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• pp.39-46
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• 2008

The purpose of this study was to assess the cariogenic potential of infant confectionaries. In vitro, as compaired with 10% sucrose solution and whole bovine milk. Buffering capability were determined by amount of 0.1N lactic acid consumed to titrate the 50ml specimen solutions to pH 4.0. The pH of the specimen solution inoculated by streptococcus mutans was measured by pH meter and the surface microhardness tester, before and after 48 hours incubation. The buffering capacity of infant confectionaries was higher than that of sucrose solution and lower than that of milk, and there were significant difference between infant confectionaries(p<0.05). The pH of infant confectionaries after 48 hours incubation was similar to 10% sucrose solution, and there were significant difference between infant confectionaries and milk(p<0.05). The microhardness change of primary tooth enamel of infant confectionaries group after 48 hours incubation was similar to that of 10% sucrose solution, and there were significant difference between infant confectionaries and milk(p<0.05). In conclusion, infant confectionaries seemed to have the ability to cause dental caries in primary teeth, and there were significant differences of cariogenic potential among infant confectionaries. Cooperative efforts of dentistry and manufacturers to reduce the cariogenic potential of infant confectionaries would be necessary to prevent the early childhood caries in children.