The Possible Role of Starch in Oral Calcification: The In Vitro Formation of Hydroxyapatite is Regulated by a Combination of Protein and Mineral Content in Dietary Starch Flour
Saburo Hidaka*, 1, Yoshizo Okamoto2, Suehiro Tsukamoto3, Akiko Oishi4
Identifiers and Pagination:Year: 2008
First Page: 10
Last Page: 22
Publisher Id: TOFSJ-2-10
Article History:Received Date: 29/10/2007
Revision Received Date: 18/12/2007
Acceptance Date: 14/2/2008
Electronic publication date: 10/4/2008
Collection year: 2008
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The effects of twelve kinds of dietary starch flour, i.e. rice (non-glutinous and glutinous), wheat (soft, medium, and hard), barley (roasted), buckwheat (inner layer and straight), corn, sweet potato, kudzu, and tapioca on in vitro calcium phosphate precipitation were investigated using the pH drop method. The induction time was elongated by the addition of all of the kinds of flour. Although the rate of amorphous calcium phosphate (ACP) formation was not affected, the rate of transformation of ACP to hydroxyapatite (HAP) was either stimulated or inhibited by the different types of flour. The following observations were made: (1) When the lipid content below 0.2% (w/w), any of the types of starch had a stimulatory effect on the transformation of ACP to HAP. (2) When the lipid content around or above 1.0% (w/w), the value of the product of (protein content) ≥ (mineral content) seems to determine the effect of starch.