Effect of yogurt and pH equivalent lemon juice on salivary flow rate in healthy volunteers — An experimental crossover study

Abstract

Abstract:Background: Xerostomia is a common clinical problem, and diff erent medications have been tried in its management. In the present study, routine dietary products are used to assess their eff ect on salivary fl ow. Aim: To assess the effi cacy of yogurt and lemon juice on increase in salivation and its comparison with that of unstimulated saliva. Materials and Methods: A total of 40 volunteers (aged 19-48) were selected. The pH of yogurt was calculated, and equivalent pH lemon juice was prepared. First, normal resting saliva was collected as baseline followed by every 1 min for 5 min. Patients were given lemon juice or yogurt and then crossed over to the other group to assess the impact of the stimulants on salivary fl ow from 1 to 5 min. Results: The results were analyzed statistically. Comparisons between baseline saliva secretion and that by yogurt and lemon juice (using the ANOVA test) showed that there was a signifi cant increase after treatment at the end of the experiment for both yogurt and lemon juice. However, yogurt showed a signifi cant increase in saliva secretion compared to baseline than lemon juice. Conclusions: Our fi ndings suggest that yogurt is a potential candidate for the treatment of dry mouth.

Invited review: Acid whey trends and health benefits

“…For example, a study comparing the effects of lactic and citric acid on salivation showed that food containing lactic acid, such as yogurt, promoted salivary secretion, and that this effect was stronger than the response to citric acid (Murugesh et al, 2015) Thus, yogurt was proposed as a potential candidate in the treatment of dry mouth. After ingestion, lactic acid fortification has been shown to promote calcium absorption in rats treated with omeprazole, an over-the-counter medication that acts as a proton pump inhibitor (Chonan et al, 1998a).…”

Conditioning of human salivary flow using a visual cue for sour candy

“…Saliva collection equipment (such as the Lashley cup, commonly used in salivary research) was intentionally avoided, as these methods present an artificial environment that may disrupt the natural eating experience. While simply spitting is commonly used to measure salivary "flow" in the nutrition and food science fields (Dsamou et al, 2012;Murugesh et al, 2015;Neyraud, Palicki, Schwartz, Nicklaus, & Feron, 2012;Silletti, Bult, & Stieger, 2012), we avoided this method as spitting could be altered by the subject willingness or motivation to expectorate (Running & Hayes, 2016).…”

An Update on Sjöl;gren’s Syndrome for Oral Medicine Specialists

“…Acidic products and sugar-containing products may be more effective in stimulating saliva production but should be avoided because of their cariogenic potential. Murugesh et al [102] reported that yogurt was more effective at salivary-stimulating than lemon juice, suggesting that yogurt is a potential candidate for xerostomia treatment.…”