TABLE 1.

Effects of various milk components on the adherence of S. mutans MT8148 cells to S-HA beads

Milk component	No. of cells bound to S-HA (106)a	% Inhibitionb
Control	5.26 ± 0.36
α-Casein	4.86 ± 0.51	7.6
β-Casein	4.72 ± 0.58	10.3
γ-Casein	4.06 ± 0.75	22.8
κ-Casein	4.42 ± 0.51	16.0
IgG	3.25 ± 0.50c	38.2
Lactalbumin	4.53 ± 0.50	13.9
Lactoferrin	1.01 ± 0.01d	80.8
Lactoglobulin	4.30 ± 0.53	18.3
Lactoperoxidase	2.67 ± 0.56c	49.2

^aThe values were obtained at 0.5 nmol of milk component/ml and are expressed as the means ± standard deviations of triplicate assays.

^bPercent inhibition was calculated as follows: percent inhibition = 100 × [(a − b)/a], where a is the mean value without inhibitor (control) and b is the mean value with inhibitor.

^cP < 0.05 compared with the control.

^dP < 0.01 compared with the control.