Xylitol and sorbitol effects on the microbiome of saliva and plaque

Rafeek, Reisha; Carrington, Christine V. F.; Gómez, Andrés; Harkins, Derek M.; Torralba, Manolito; Kuelbs, Claire; Addae, Jonas I.; Moustafa, Ahmed; Nelson, Karen E.

doi:10.1080/20002297.2018.1536181

Cited by 28 publications

(33 citation statements)

References 42 publications

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“…Although other approaches based on amplicon regions of better specificity for particular genera (e.g. V1-V2) became available concurrently [15], the V3-V4 HOMINGS approach has been used extensively and the V3-V4 region remains in use [16]. While the probe-based approach cannot assess new taxa, it is important to note that HOMINGS probes cover many uncultivated taxa including those in the genera Treponema and Prevotella, and also those in the TM7 group.…”

Section: Introductionmentioning

confidence: 99%

Analysis of oral bacterial communities: comparison of HOMINGS with a tree-based approach implemented in QIIME

Palmer

Cotton²,

Kokaras³

et al. 2019

Journal of Oral Microbiology

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Background: Molecular taxonomic assignments in oral microbial communities have been made using probe-matching approaches, but never compared to those obtained by more readily accepted tree-based approaches. Objective: To compare community composition profiles obtained from a probe-matching approach (HOMINGS) to those from a closed-ended tree-based approach (QIIME using the eHOMD database). Design: HOMINGS and QIIME were used for parallel analysis of ten mock community samples, and of 119 supragingival plaque samples from ecologically unique sites (sound tooth surfaces in healthy subjects, sound tooth surfaces in patients with primary Sjögren's Syndrome, and carious lesions in Sjögren's Syndrome patients). Linear discriminant analysis Effective Size (LEfSe) was used to identify discriminating taxa among the natural plaque samples. Results: Community composition profiles of all samples were congruent between the two analysis aproaches. Alpha and beta diversity of the natural plaque communities were likewise similar. Communities from pSS patients and those from individuals with normal salivary flow differed in alpha and beta diversity. Both classification approaches yielded differences in composition predicted for samples from these subject cohorts, and discriminating taxa were similar between approaches. Conclusions: A direct comparison demonstrates that HOMINGS is largely equivalent to the tree-based approach as implemented here.

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Section: Introductionmentioning

confidence: 99%

Analysis of oral bacterial communities: comparison of HOMINGS with a tree-based approach implemented in QIIME

Palmer

Cotton²,

Kokaras³

et al. 2019

Journal of Oral Microbiology

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“…Furthermore, the interaction Gel/agar × apple by-products was significant in the LAB count in CCN samples after 7 days ( p = 0.04) and the interaction Gel/agar × Xy was a significant factor in the LAB count in CCN samples after 24 h and 14 days of storage ( p = 0.014 and p ≤ 0.0001, respectively). It was reported that Xy inhibits lactobacilli [ 42 ], and can be recommended for oral health [ 43 ] but, in food formulations, Xy can reduce the viability of LAB. However, to prolong LAB viability in food matrices, Gel can be incorporated [ 44 , 45 ].…”

Section: Resultsmentioning

confidence: 99%

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

Zokaitytė

Širiakovaitė

Starkutė

et al. 2021

Foods

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The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

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“…While a fairly large number of studies have been conducted on the effect of xylitol administration on caries-associated bacteria [9][10][11][12], few studies include the effects of this polyol on other oral strains, such as those associated to periodontal disease [13,14]. In these studies, although xylitol consumption has been shown to reduce the streptococci counts, it has not affected the bacterial composition of the dental plaque.…”

Section: Introductionmentioning

confidence: 99%

Concentration in Saliva and Antibacterial Effect of Xylitol Chewing Gum: In Vivo and In Vitro Study

et al. 2020

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Purpose. The saliva concentration of xylitol released from two chewing gums was recorded, the first containing xylitol as the only sweetener (100% xylitol) and the second containing only 22% of the polyol. In addition, the in vitro antibacterial effect of the two chewing gums was evaluated. Materials and Methods. The salivary concentration of Xylitol in 32 subjects was determined before and at 0.30, 1.00, 2.00, 5.00, and 10.00 min while using the chewing gums, and at 15.00, 20.00, and 25.00 min after the gums were discarded. In vitro antibacterial activity was determined on a pooled subgingival plaque sample obtained from four patients with periodontal disease. Cariogenic and periodontal bacteria were evaluated before and 15 min, 60 min, and 24 h after gum contact. Results. Using the 100% xylitol chewing gum, saliva levels increased bimodally, one peak after 30 s (1.49 ± 1.41 logμg/L) and a second one at a 10-min evaluation (1.41 ± 1.11 logμg/L); the 22% chewing gum peaked only two minute after contact (1.21 ± 1.24 logμg/L). Overall, a statistically significantly higher salivary concentration of xylitol was detected using the 100% xylitol gum. All bacteria decreased after the addition of the two chewing gums; the 100% gum achieved a greater decrease than the 22% gum. Conclusion. The use of both chewing gums increased the concentrations of xylitol in saliva, with a statistically significantly higher concentration using the 100% xylitol gum. Cariogenic and periodontal bacteria were reduced by both chewing gums; 100% xylitol gum produced the highest and longest lasting effect. This study opens up to the use of xylitol against periodontal disease.

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Xylitol and sorbitol effects on the microbiome of saliva and plaque

Cited by 28 publications

References 42 publications

Analysis of oral bacterial communities: comparison of HOMINGS with a tree-based approach implemented in QIIME

Analysis of oral bacterial communities: comparison of HOMINGS with a tree-based approach implemented in QIIME

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

Concentration in Saliva and Antibacterial Effect of Xylitol Chewing Gum: In Vivo and In Vitro Study

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