Effect of Xylitol and Sorbitol in Chewing-Gums on Mutans Streptococci, Plaque pH and Mineral Loss of Enamel

Wennerholm, Kerstin; Arends, Johannes; Birkhed, Dowen; Ruben, J.; Emilson, Claes‐Göran; Dijkman, Ag

doi:10.1159/000261620

Cited by 61 publications

(64 citation statements)

References 17 publications

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“…In the present study xylitol did not contribute to the remineralization of artificial caries lesions with ongoing demineralization nevertheless it did not cause further demineralization which might be due to its non-cariogenity . This result is in agreement with a previous study (28) where chewing-gums with 70 per cent xylitol were tested in vivo. When the mean of microhardness of the no-lozenge and xylitol groups were compared, the no-lozenge group had lower values than the xylitol group, which might be a reason of the positive effects of xylitol on pH.…”

Section: S Su Ub Bj Je Ec Ct Ts S a An Nd D M Me Et Th Ho Od Ds Ssupporting

confidence: 93%

Ksilitol Tabletlerinin Yapay Çürük Lezyonlarınınin SituRemineralizasyonu Üzerine Etkisi

Ramoğlu¹,

Malkoç²,

Sari³

et al. 2009

Turkish Journal of Orthodontics

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Section: S Su Ub Bj Je Ec Ct Ts S a An Nd D M Me Et Th Ho Od Ds Ssupporting

confidence: 93%

Ksilitol Tabletlerinin Yapay Çürük Lezyonlarınınin SituRemineralizasyonu Üzerine Etkisi

Ramoğlu¹,

Malkoç²,

Sari³

et al. 2009

Turkish Journal of Orthodontics

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“…However, to be cost-effective, recommendations of agents for use in health improvement should be based on the minimum concentration and frequency required for clinical benefit to be attained. Two studies have directly or indirectly suggested a concentration-dependent response (Wennerholm et al, 1994;Makinen et al, 1995). However, no dose-response study has been done.…”

Section: Introductionmentioning

confidence: 99%

Mutans Streptococci Dose Response to Xylitol Chewing Gum

et al. 2006

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Xylitol is promoted in caries-preventive strategies, yet its effective dose range is unclear. This study determined the dose-response of mutans streptococci in plaque and unstimulated saliva to xylitol gum. Participants (n = 132) were randomized: controls (G1) (sorbitol/maltitol), or combinations giving xylitol 3.44 g/day (G2), 6.88 g/day (G3), or 10.32 g/day (G4). Groups chewed 3 pellets/4 times/d. Samples were taken at baseline, 5 wks, and 6 mos, and were cultured on modified Mitis Salivarius agar for mutans streptococci and on blood agar for total culturable flora. At 5 wks, mutans streptococci levels in plaque were 10x lower than baseline in G3 and G4 (P = 0.007/0.003). There were no differences in saliva. At 6 mos, mutans streptococci in plaque for G3 and G4 remained 10x lower than baseline (P = 0.007/0.04). Saliva for G3 and G4 was lower than baseline by 8 to 9x (P = 0.011/0.038). Xylitol at 6.44 g/day and 10.32 g/day reduces mutans streptococci in plaque at 5 wks, and in plaque and unstimulated saliva at 6 mos. A plateau effect is suggested between 6.44 g and 10.32 g xylitol/day.

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“…28,29) The POs can also reduce a content of artificial plaque and demineralization on enamel, even if sucrose existed. 30) Furthermore, the effects of POs were examined on remineralization of caries like lesions in enamel in vitro.…”

Section: )mentioning

confidence: 99%

Studies on Mass Production and Application of Phosphoryl Oligosaccharides from Potato Starch

et al. 2009

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The wide distribution of the ester phosphorus is observed in starches from various sources. Potato starch is known to contain esterified phosphoryl group in its components.1,2) Takeda and Hizukuri have reported that the phosphate groups were located mostly in the B chain of amylopectin, whereas the phosphorylation of amylose was very little.3) Potato amylopectin contains 100 1000 ppm of the ester phosphorus.2) Furthermore, approximately 60% to 70% of the phosphate groups were linked to C 6 of the glucosyl residues, the almost all the rest being linked to C 3 and a very small part possibly being linked to C 2 of the glucosyl residues.2) Our attention was focused on the utilization of esterified phosphoryl group in potato starch, and succeeded to prepare new phosphoryl oligosaccharides (POs) from the starch hydrolysate. 4) In this article, we introduce our recent achievements in a new function of the oligosaccharides focusing on the application for soluble calcium and effect of remineralization on enamel lesion. In first, we tried to investigate a new functional food ingredient as soluble calcium. It is generally recognized that the absorbability of calcium is substantially dependent on its solubility in an aqueous solution, 5 7) because calcium will be absorbed in its free or ionized form in the intestine. 8,9) The adult human body contains about 1 1.2 kg of calcium, which amounts to about 1.5 2% of body weight. Of this, 99% is found in mineralized tissues, such as bones and teeth, where it is present as calcium phosphate (together with a small component of calcium carbonate), providing rigidity and structure.10,11) The remaining 1%, found in blood, extracellular fluid, muscle, and other tissues, play an important role in mediating vascular contraction and vasodilation, muscle contraction, Abstract: Phosphate ester groups are known to link to some glucosyl residues in starch molecule. We focused on the utilization of esterified phosphoryl group in potato starch components. In starch processing, the actions of the amylolytic enzymes were hindered by the phosphoryl groups linked to the glucosyl residue, and phosphoryl oligosaccharides (POs) were obtained as indigestible components by the enzymes. The POs were composed of two fractions, PO-1 and PO-2. Fraction PO-1 was the main fraction, and it was composed of maltotriose, maltotetraose and maltopentaose to which one phosphoryl group was attached. Fraction PO-2 was predominantly composed of maltopentaose and maltohexaose to which at least two phosphoryl groups were attached. The POs had the ability to form a soluble complex with calcium and had inhibitory effect on the formation of a calcium-phosphate precipitate. Based on the function of the POs, described above, we applied the POs of calcium (POs-Ca û R ) as a food ingredient. The POs-Ca was an advantageous food ingredient as a soluble calcium source. Relating to prevent of dental caries, POs can not be fermented by cariogenic microorganisms, mutans streptococci, and reduces the plaque pH fall in vitro. Moreover, ...

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Effect of Xylitol and Sorbitol in Chewing-Gums on Mutans Streptococci, Plaque pH and Mineral Loss of Enamel

Cited by 61 publications

References 17 publications

Ksilitol Tabletlerinin Yapay Çürük Lezyonlarınınin SituRemineralizasyonu Üzerine Etkisi

Ksilitol Tabletlerinin Yapay Çürük Lezyonlarınınin SituRemineralizasyonu Üzerine Etkisi

Mutans Streptococci Dose Response to Xylitol Chewing Gum

Studies on Mass Production and Application of Phosphoryl Oligosaccharides from Potato Starch

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