Maltitol and Xylitol Sweetened Chewing-Gums Could Modulate Salivary Parameters Involved in Dental Caries Prevention

Abstract

Objectives The effects of sugar-free chewing-gums (CG) sweetened with either 100% maltitol or 100% xylitol on salivary parameters were assessed in order to better understand the role polyols can play in dental caries prevention. Methods A double-blind, parallel, randomized, controlled study was conducted in China. Subjects (N = 258, age = 13 to 15 years old) were divided into 4 groups: 2 receiving polyols CG, containing respectively SweetPearl®-maltitol or XYLISORB®-xylitol, one placebo group receiving gum base and a negative control group not receiving any gum. CG were chewed for 30 days. Salivary parameters (flow rate, pH, glucan sucrase activity and free sialic acid concentration) were measured throughout the experimental period. Results All studied parameters were significantly modified with gum base compared with no-gum: salivary flow and pH increased. Glucan sucrase activity and saliva concentrations in free sialic acids decreased. Maltitol and xylitol CG showed even stronger effects on these parameters than gum base and led to a better resistance of the oral ecosystem to a sucrose challenge. This was tested in standardized in-vitro conditions. Conclusion Sugar-free CG sweetened with either maltitol or xylitol can similarly improve several parameters involved in global oral health and more specifically in dental caries prevention compared to gum base. The use of a gum base placebo allowed us to isolate the effects due to maltitol and xylitol themselves from those due to mastication, and to show that the effects were similar for both polyols.