Abstract
The purpose of this study was to evaluate acidogenicity of chewing gum sweetened with palatinose or/and maltitol in pH-response of dental plaque.The subjects of six volunteers, four males and two females, aged 23 to 31 year, were participated in this study. An IS-FET pH electrode was used to monitor changes in plaque pH on the buccal site of the mandibular fist molar. Plaque pH was measured in the utilization of plaque which had accumulated on the electrodes for four days. Chewing gum was tested individually and subjects had consumed only water for two hours before measurement. The gum was chewed for 4 minutes and then taken out. The pH measurement was performed for 30 minutes. Unstimulated salivary secretion rate and salivary secretion rate stimulated by the chewing gum were measured by Curby cup. Salivary mutans streptococci level was scored by the semi-quantitative method. A paired t test, ANOVA, multiple range test, t test (LSD), Tukey's studentized range (HSD) test were performed for six variables: Minimum pH, ΔpH, maximum rate of pH drop, maximum H+, total H+, and maximum rate of H+ production. Repeated measures analysis were performed for the pH-values, at 0 to 10, 15, 20, and 30 minutes. The same statistical analysis was performed for H+.Individual variation of plaque pH-response after chewing of the test gum was observed. Values of minimum pH for palatinose or/and maltitol chewing gum were significantly higher than for sucrose chewing gum and did not drop below pH 6.0 (p<0.0001). The other two variables were significantly lower than in sucrose chewing gum (p<0.0001). Plaque pH-values at 3 to 30 minutes for palatinose or/and maltitol-chewing gum were significantly higher than for sucrose chewing gum (p<0.001). Similar findings were obtained by using maximum rate of H+. production. Mutans streptococci level was partially associated with plaque pH drop, but there was no correlation between salivary secretion rate and three different pH variables.The findings indicate that chewing gum sweetened with palatinose or/and maltitol is non-cariogenic. Individual variation might be explained by mutans streptococci level and salivary factors such as buffering capacity.
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