Abstract
Chewing gums may be particularly effective means for delivering and maintaining bioactive molecules, included in the gum formulation, able to have an anti-cariogenic effect. The purposes of this study were: to develop novel chewing gums containing quercetin (Qt); to evaluate their release using in vivo trial; finally, to test their in vivo antibacterial effect against oral Streptococcus mutans strains. A preliminary study was performed to produce new gums, enriched with the polyphenol quercetin. Then, a first in vivo experimental study was assessed to test the percentages of Qt released in the saliva of young volunteers. Moreover, a second clinical trial was performed to analyze the antibacterial capability of these enriched chewing gums against S. mutans strains after 14 days of daily consumption. The release analysis showed that a more effective release of Qt occurs in the first minutes of chewing, and it does not change saliva pH values. Moreover, Qt included in gums demonstrates an effective antibacterial activity, showing a reduction of the concentration of S. mutans strains in saliva samples, especially after 7 days. Qt included in experimental chewing gums could be efficiently released into the oral cavity and could promote an effective anti-caries concentration in volunteer’s saliva, without changing salivary pH values.
Highlights
Saliva plays multiple roles in oral physiology
Of oral saliva: this proves consideration is that in adding Qt to gums, there were no differences in the pH of oral saliva: this that quercetin mixed with other components of chewing could not could significantly modify pHmodify values proves that quercetin mixed with other components of gums chewing gums not significantly when released the oralin cavity
This study demonstrated that quercetin was released well during the chewing of these new experimental gums, showing that the gum composition was correctly designed and produced
Summary
Saliva plays multiple roles in oral physiology. Aside from providing a constant rinse, the values of saliva as a reservoir for calcium, phosphate, and fluoride have been well established [1]. The buffering capacity of human saliva plays a major role in countering pH fluctuations. Bicarbonates in saliva play a great role in elevating low oral pH after meals [2]. Various salivary components demonstrate antibacterial capability: the iron-binding protein lactoferrin has been shown to inhibit aerobic and facultative anaerobic bacteria (such as Streptococcus mutans) which require iron to metabolize. Lysozyme exhibits direct antibacterial function [3]
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