en میکروب شناسی دندان پزشکی Oral Microbiology مقاله پژوهشی Original Research Article <p style="text-align: justify;"><span style="font-size:16px;"><span style="font-family:Times New Roman;"><b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Background and Aim:</span></span></span></b><span style="color:black"> 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 characteristics</span><span dir="RTL" lang="AR-SA"><span style="color:black">.</span></span><span style="color:black"> 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 <i>Streptococcus (S.) mutans</i>.</span><span lang="EN-ID"><span style="color:black"></span></span><br> <b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Materials and Methods:</span></span></span></b><span style="color:black"> Forty dentistry students were divided into four groups. Each group was given a brand of gum (Van-xylitol/Van-glucose/Chic/Triadent). The 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. The pH, volume, and salivary buffering capacity were determined. In addition, the amount of <i>S. mutans</i> in the saliva was evaluated. &nbsp;</span><br> <b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Results:</span></span></span></b><span style="color:black"> The amount of salivary <i>S. mutans</i> in all groups of consumers dropped (<i>P</i><0.05) and saliva volume increased after three weeks of gum chewing. Saliva pH, volume, buffering capacity, and the number of salivary Streptococci all changed significantly after chewing Van-xylitol gum.</span><br> <b><span style="background:#1f497d"><span style="color:white"><span style="letter-spacing:-.1pt">Conclusion:</span></span></span></b><span style="color:black"> Van-xylitol and Triedent gums were most effective in improving salivary volume, and reducing the number of <i>S. mutans</i> in saliva, but Van-xylitol was the most effective among the groups in improving salivary pH and increase in the buffering capacity of saliva. It seems that turpentine can significantly enhance the properties of xylitol-containing gums.</span></span></span><br> <span style="font-size:11pt"><span style="line-height:150%"><span style="font-family:Calibri,sans-serif"><span dir="RTL" lang="FA" style="font-size:12.0pt"><span style="line-height:150%"><span style="font-family:"Times New Roman",serif"></span></span></span></span></span></span></p> Chewing Gum, pH, Saliva, Streptococcus mutans, Turpentine 318 329 http://ijmm.ir/browse.php?a_code=A-10-2862-1&slc_lang=en&sid=1 Samira Hajisadeghi dr.s.hajisadeghi@gmail.com 100319475328460033677 100319475328460033677 No Department of Research Center for Prevention of Oral and Dental Diseases, Dental School, Baqiyatallah University of Medical Sciences, Tehran, Iran Zahra Pourrabbani dr.keykha@chmail.ir 100319475328460033678 100319475328460033678 No Faculty of Dentistry, Qom University of Medical Sciences, Iran Roohollah Fateh rfateh@muq.ac.ir 100319475328460033679 100319475328460033679 No Cellular and Molecular Research Center, Qom University of Medical Sciences, Iran Mahmood Salesi smahmood1360@yahoo.com 100319475328460033680 100319475328460033680 No Department of Research Center for Prevention of Oral and Dental Diseases, Dental School, Baqiyatallah University of Medical Sciences, Tehran, Iran Elham Keykha dr.keykha@chmail.ir 100319475328460033681 100319475328460033681 Yes Department of Research Center for Prevention of Oral and Dental Diseases, Dental School, Baqiyatallah University of Medical Sciences, Tehran, Iran