By Maduakor, Uzoamaka Charity
This study was carried out to assess some aspects of microbial ecology of dental caries and periodontal diseases. A total of 649 samples were collected; comprising of 125(19.3%) from “apparently” healthy subjects, that served as control, 211(32.5%) from dental caries, 173(26.7%) from gingival lesions and 140(21.6%) from periodontal pockets. The study was carried out between April 2009 and February 2013 within Enugu Metropolis. All samples were drawn from patients attending the out-patients department of dental units of University of Nigeria Teaching Hospital, Ituku-Ozalla, Federal School of Dental Technology and Therapy and some private dental clinics. The selection criteria for the ‘apparently healthy’ subjects were based on the absence of any clinically noticeable carious, gingival or periodontal lesions. Test samples were diagnosed cases of caries, gingivitis and periodontitis. Their ages ranged from 0 - 64+. Specimens were examined for micro-organisms by conventional laboratory methods. Bio data and pre-disposing risk factors were obtained through questionnaires. All were statistically analyzed using Chi square. Of the 649 samples belonging to the control and test groups, 638(97.7%) yielded microbes, 594(91.5%) were polymicrobial with three or more different microbes being found in 315(60.2%) cases as against 61(48.8%) in control subjects. Most prevalent micro-organisms in caries were anaerobic Lactobacillus spp. 141(68.8%), followed by Streptococcus mutans 104(49.3%). Actinomyces spp. 58(33.5%) was the most prevalent organism in gingivitis, followed by Fusobacteriun nucleatum 45(26.0%). In periodontitis, Fusobacterium nucleatum was the most predominant with 42(30.0%) followed by Aggregatibacterium actinomycetecomitans 39(27.9%). Cariogenic and erosive potential of some beverages and soft drinks consumed in Enugu metropolis were evaluated in vitro. Seventeen different beverages were sampled. The endogenous pH was evaluated by potentiometry, titratable acidity was measured according to the method adopted by the Association of Official Analytical Chemist. Total soluble solids contents (TSSC) readings were performed by Brix refractometry using the Abbe refractometer, and the total sugar content was evaluated using Fehlings methods. The experiments were performed in triplicates and analyzed using ANOVA. Endogenous pH values ranged from 2.83 ± 0.01 (Coke) to 4.56 ± 0.01 (Bobo strawberry), for titratable acidity, California (0.04 ± 0.002) showed the lowest. Hollandia presented the highest TSSC (16.34 ± 0.12). Seven Up presented the highest reducing sugar of 20.45 ± 0.01 while Hollandia presented the highest total sugar content of 68.9 ± 0.01. This study has portrayed the diversity of micro-organisms in caries, gingivitis and periodontitis. This will go a long way in developing microbiological markers of risk which will aid in management and control.