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1- Research Center for Prevention of Oral and Dental Diseases, Dental School, Baqiyatallah University of Medical Sciences, Tehran, Iran
2- Faculty of Dentistry, Qom University of Medical Sciences, Qom, Iran
3- Cellular and Molecular Research Center, Qom University of Medical Sciences, Qom, Iran & Department of Microbiology and Immunology, Faculty of Medicine, Qom University of Medical Sciences, Qom, Iran
4- Research Center for Prevention of Oral and Dental Diseases, Dental School, Baqiyatallah University of Medical Sciences, Tehran, Iran ,dr.keykha@chmail.ir
2- Faculty of Dentistry, Qom University of Medical Sciences, Qom, Iran
3- Cellular and Molecular Research Center, Qom University of Medical Sciences, Qom, Iran & Department of Microbiology and Immunology, Faculty of Medicine, Qom University of Medical Sciences, Qom, Iran
4- Research Center for Prevention of Oral and Dental Diseases, Dental School, Baqiyatallah University of Medical Sciences, Tehran, Iran ,
Abstract: (4 Views)
Background: Tooth decay is one of the most common oral diseases. The pH and amount of saliva affect the growth rate of caries-causing bacteria. Chewing gum can help reduce caries by affecting saliva. The aim of this study was to compare the effect of several types of chewing gums available in the Iranian market on pH, volume, buffering capacity of saliva and the number of salivary Streptococcus mutans.
Methods: Forty dentistry students were divided into four groups. Each group was given a brand of gum (Van-Xylitol/Van-Glucose/Chic/Triadent). In this study, participants were asked to chew gum for 20 minutes after each meal. Non-stimulated saliva was collected by spitting method at the beginning of the study and three weeks after gum consumption. pH, volume, and salivary buffering capacity were determined. In addition, the amount of S.mutans in the saliva was evaluated.
Results: The amount of salivary S. mutans in all groups of consumers dropped (P<0.05) and saliva volume increased after three weeks of gum chewing. Saliva pH, saliva volume, salivary buffering capacity, and the number of salivary streptococci all significantly changed after chewing van xylitol gum.
Conclusion: Van-Xylitol and Triedent gums were most effective in improving salivary volume, and reducing the number of S. mutans in saliva, but Van-Xylitol was the most effective among the groups in improving salivary pH and increase the buffering capacity of saliva. It seems that turpentine can significantly enhance the properties of xylitol-containing gums.
Methods: Forty dentistry students were divided into four groups. Each group was given a brand of gum (Van-Xylitol/Van-Glucose/Chic/Triadent). In this study, participants were asked to chew gum for 20 minutes after each meal. Non-stimulated saliva was collected by spitting method at the beginning of the study and three weeks after gum consumption. pH, volume, and salivary buffering capacity were determined. In addition, the amount of S.mutans in the saliva was evaluated.
Results: The amount of salivary S. mutans in all groups of consumers dropped (P<0.05) and saliva volume increased after three weeks of gum chewing. Saliva pH, saliva volume, salivary buffering capacity, and the number of salivary streptococci all significantly changed after chewing van xylitol gum.
Conclusion: Van-Xylitol and Triedent gums were most effective in improving salivary volume, and reducing the number of S. mutans in saliva, but Van-Xylitol was the most effective among the groups in improving salivary pH and increase the buffering capacity of saliva. It seems that turpentine can significantly enhance the properties of xylitol-containing gums.
Type of Study: Original Research Article |
Subject:
Oral Microbiology
Received: 2025/07/22 | Accepted: 2025/10/27
Received: 2025/07/22 | Accepted: 2025/10/27
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Iranian Journal of Medical Microbiology by Farname is licensed under CC BY-NC 4.0
