Saliva pH Levels Research Articles

Salivary Biophysical Properties in Relation to Dental Caries Severity Among Type 1 Diabetic Children

Diabetes Mellitus is a multifactorial metabolic disorder characterized by elevated blood glucose levels or hyperglycemia. Diabetes Mellitus may cause many oral problems as a result of both micro- and macrovascular complications. We aimed to assess the probable relationship between the severity of dental caries and the biophysical properties of saliva (flow rate, PH, and viscosity). Materials and Methods: A cross-sectional comparative study was conducted in Karbala City, in which a sample of 45 children with type 1 diabetes aged between 10-12 years was compared with a group of 45 non-diabetic children matched in age and gender. Dental caries severity and experience were recorded and diagnosed using Manji et al.'s criteria and the decayed, missing, and filling index (DMFS/dmfs). Unstimulated salivary specimens were collected to evaluate flow rate, pH, and viscosity. Pearson (r) correlation coefficient test and one-way ANOVA test were employed for data analysis using SPSS-22. Results: Salivary levels of viscosity and flow rate were not statistically significant (P > 0.05) predicators regarding the dental caries experience and severity among type1 diabetic children (controlled and uncontrolled) while pH level of saliva was a statistically significant predictor regarding dental caries experience (DS/ DMFT) among uncontrolled diabetic children. Conclusion: Compared to non-diabetic children, type 1 diabetic children exhibited pronounced changes in salivary biophysical properties but unpronounced changes in caries status.

Effect of consuming young coconut water (Cocos nucifera) on saliva pH levels in the oral cavity

including lubrication, fluid balance, prevention of pathogenic bacteria, and maintenance of oral pH to prevent cavities. The balance between acidity and alkalinity in saliva is very important for the function of the oral cavity, with a normal pH range of 6.8 to 7.0. In Indonesia, young coconut water is a drink that is often consumed and easily available with a pH of around 5.5, containing potassium, sodium, calcium, vitamin C, and reducing sugars. Purpose: This study aims to determine the impact of consuming young coconut water (Cocos Nucifera) on the pH level of saliva in the oral cavity. Methods: This research is pre-experimental with pretest and posttest design. The research sample consisted of 30 dental students from the Faculty of Dentistry, Institute of Health Sciences Bhakti Wiyata Kediri in 2019, 2020, 2021 and 2022, who met the sample criteria. Results: Data were analyzed using the parametric Paired T-Test hypothesis test, with a significance value of 0.000. Conclusion: Young coconut water consumption has an impact on changes in the salivary pH level in the oral cavity.

Biochemical Changes in Salivary pH and Its Correlation to Hemoglobin Levels, Calcium and Phosphate Ion Concentrations among Pregnant Women, Tanzania: A Cross-Sectional Study

Background: Surveys in Tanzania show that pregnant women have a significant burden of oral disease, although there is still little literature on the variation of their intraoral electrolytes. The present study investigated changes in salivary calcium (Ca2+), phosphate (PO43−), and hydrogen (H) ions during pregnancy and the correlation between salivary pH and hemoglobin levels. Methodology: A cross-sectional study involved sixty (60) pregnant women stratified by trimester and twenty (20) non-pregnant women attending an antenatal clinic at Mnazi Mmoja Hospital. Consecutive sampling was used, saliva was collected, and electrolyte levels were measured. Gestation age was the independent variable, whereas saliva pH and calcium and phosphate ion concentrations and hemoglobin levels were the dependent variables. Results: A difference in calcium concentration (z = −3.145, p = 0.001) and salivary pH (t = −2.49, p = 0.014) was observed between pregnant and non-pregnant women. Kruskal–Wallis tests for saliva Ca2+ and PO43− and ANOVA for saliva pH revealed differences in concentrations of saliva Ca2+, PO43−, and pH levels between trimester groups (saliva Ca2+ (H = 9.91, df = 3, p = 0.019), saliva PO43− (H = 12.36, df = 3, p = 0.006), saliva pH (F (3.76) = (16.42); p < 0.001)). Pearson’s correlation tests showed no association between salivary pH and hemoglobin levels. Conclusions: Pregnancy is associated with a reduction in saliva pH and saliva calcium levels with a progressive increase in the magnitude of reduction from the first trimester to the third trimester. Saliva phosphate reduction was noticed during the third trimester only and saliva pH levels were independent of hemoglobin levels.

THE DIFFERENCE IN SALIVARY pH ON REMOVABLE ORTHODONTIC APPLIANCE BEFORE AND AFTER IMMERSION WITH SORBITOL

Orthodontic treatment with removable orthodontic appliances requires the patient's commitment to use the appliance in the mouth at a certain time. It can lead to specific changes in the mouth, such as a decrease in the level of acidity or pH of the mouth, which may be associated with increased biofilm accumulation. The acidity level of saliva in the mouth is an important factor in several oral problems, such as dental caries and periodontal disease. The use of mouthwash is still one of the simple ways that are widely used to overcome these problems. Among the many types of mouthwash on the market, sorbitol mouthwash is an option that can be used to prevent changes in the acidity level of saliva from reaching a critical value of < 5.5 and endangering the oral health of orthodontic patients. This study aims to determine the change in salivary pH of patients in orthodontic treatment with removable appliances before and after immersion with sorbitol mouthwash. The research method was an experimental laboratory study conducted with pre-test and post-test designs involving 33 samples divided into three groups, each consisting of 11 samples. Immersion time is divided into three categories, namely 15, 30, and 60 seconds. A pH indicator measures the level of saliva acidity. The results show that there are different changes in pH in each period of immersion. The conclusion was that immersion in sorbitol mouthwash resulted in changes in the pH level of saliva in removable orthodontic appliances, and the sufficient soaking time is 15 seconds.

Sleep Late Impact on The Salivary pH Levels and Amylase Activity among Male Students who has Different BMI Category

The lack of sleep could damage the circadian rhythm, which has implications for health issues. Here we conduct a survey on Students from the Faculty of Social and Political using purposive random sampling, by targeting student who has sleep duration low than 8 hours. We are using a questionnaire to gain information about the sleeping duration and also the Body Mass Index (BMI). Moreover, we also collect saliva samples from the students. pH Universal Indicators are used to measure the pH levels of saliva. We predict the salivary amylase activity by measuring the decrease of the substrate. We found about 27 students have a sleep duration of fewer than 6 hours. Then 19 students have a sleep duration of about 8 - 6 hours. Finally, only 5 students have a sleep duration of more than 8 hours. Our study suggests there is no significant difference between the 3 categories of sleep duration on saliva pH levels and salivary amylase activity. The same for the BMI categories. Although there are small differences sleep duration and BMI is not the major factor influencing the pH levels and amylase activity in saliva

Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva

Objective: Oral acidity level that can be assessed from salivary pH is one of indicator for oral health. Diet can change the pH level of saliva, in which low salivary pH caused demineralization of dental email. Milk and cheese have been proven to increase salivary pH because of anticariogenic activity due to the content of casein, calcium, and casein phosphopeptides. This study was aimed to compare the effectivity of packaged cow’s milk and packaged Cheddar cheese to increase salivary pH.; Method: This study was an experimental study with pretest-posttest design. Samples were 35 students in Dentistry of Andalas University, which corresponding to inclusion criteria consumed 125ml packaged cow’s milk and 17gr packaged cheddar cheese in 1 minute on two different days. Salivary pH was measured at time intervals of 5 minutes after consuming soft drink, 5, 10, 15, and 30 minutes after consuming packaged cow’s milk and packaged Cheddar cheese. The data was analyzed by using Wilcoxon and Mann-Whitney statistic test; Result: Wilcoxon test result showed no significant difference in packaged cow’s milk group (p>0,05), and there was a significant difference in packaged cheddar cheese group (p<0,05). Mann-Whitney test result showed a significant difference at 5 and 10 minutes posttest between two groups (p<0,05); Conclusion: There was significant difference in salivary pH between two groups. Packaged cheddar cheese showed significant difference in salivary pH after consumption than packaged cow’s milk.

Perbandingan Efektifitas Susu Sapi Cair Kemasan dan Keju Cheddar Kemasan dalam Membantu Menaikkan pH Saliva

Objective: Oral acidity level that can be assessed from salivary pH is one of indicator for oral health. Diet can change the pH level of saliva, in which low salivary pH caused demineralization of dental email. Milk and cheese have been proven to increase salivary pH because of anticariogenic activity due to the content of casein, calcium, and casein phosphopeptides. This study was aimed to compare the effectivity of packaged cow’s milk and packaged Cheddar cheese to increase salivary pH.; Method: This study was an experimental study with pretest-posttest design. Samples were 35 students in Dentistry of Andalas University, which corresponding to inclusion criteria consumed 125ml packaged cow’s milk and 17gr packaged cheddar cheese in 1 minute on two different days. Salivary pH was measured at time intervals of 5 minutes after consuming soft drink, 5, 10, 15, and 30 minutes after consuming packaged cow’s milk and packaged Cheddar cheese. The data was analyzed by using Wilcoxon and Mann-Whitney statistic test; Result: Wilcoxon test result showed no significant difference in packaged cow’s milk group (p>0,05), and there was a significant difference in packaged cheddar cheese group (p<0,05). Mann-Whitney test result showed a significant difference at 5 and 10 minutes posttest between two groups (p<0,05); Conclusion: There was significant difference in salivary pH between two groups. Packaged cheddar cheese showed significant difference in salivary pH after consumption than packaged cow’s milk.

Evaluation of Adding Ginger Oil on Sorption and Solubility of Soft Liners Using Different Saliva PH Levels

Background: Soft lining denture base materials have a key role in modern prosthodontics, but the major problem with soft linings is that they show change in the sorption and solubility after being used for a long period, which lead to dramatically effect on the dimensional stability and on the adhesion of soft lining acrylic denture base material. The purpose of this study was to investigate the effect of adding plant oil extracts on sorption and solubility of soft linings as well as the effect of different pH levels of artificial saliva at different times of immersion on sorption and solubility of soft linings. Materials and methods: 270 specimens were made from heat cured soft liner materials and divided into three groups (90 specimens in each group) according to the addition of ginger oil extracts. The first group was the control group made of soft liners only without adding ginger oil; we added 2% of ginger oil extract to the second group and 5% to the third group. Each group was divided into subgroups according to the immersion time of different pH artificial saliva levels (neutral, basic and acidic). There were three different periods of immersion: 1week, 3 weeks and 6 weeks. The sorption and solubility of each specimen were measured separately. Results: The results showed that there was no significant difference in the sorption and solubility of soft linings when adding plant oil extracts, but there was a highly significant difference when different pH levels of artificial saliva were used. The result also showed a highly significant difference when we used different times of immersion. Conclusion: The findings of the study concluded that there was no effect on the sorption and solubility of the soft liners when adding plant oil extracts and there was a highly significant difference on the sorption and solubility of soft lining materials when immersed in different pH levels of artificial saliva at different periods.

Does Surface Topography Improve Electrochemical Behavior of Ti–6Al–4V Alloy in Different Saliva pH Levels?

The objective of this study was to evaluate the corrosion kinetics and microstructural change of a Ti–6Al–4V alloy with machined and treated surfaces (sandblasted with aluminum oxide or double acid-etched) at three salivary pH levels. For an electrochemical test (n = 5), open-circuit potential and electrochemical impedance spectroscopy analyses were conducted in artificial saliva at pH 3, 6.5, and 9 in the three types of Ti–6Al–4V surfaces. The capacitance (CPE) and the polarization resistance (R p) of the titanium oxide layer were determined. Disk surfaces were characterized using scanning electron microscopy, atomic force microscopy, and profilometry, which provided the surface roughness (Ra) of the disks before (baseline) and after the electrochemical test. The corrosion parameters were compared by two-way ANOVA. One-way ANOVA was applied for analyzing Ra values of the specimens before and after the electrochemical process. For results that were statistically significant, the Tukey HSD test was used. The level of significance used for all tests was 0.05. The highest value of R p was observed on disks with machined surfaces and treated with double acid-etching (p = 0.264), which was independent of the salivary pH level. Sandblasting decreased the R p of Ti–6Al–4V at all pH levels (p < 0.05). The machined surface showed the lowest CPE, followed by the surfaces treated with double acid-etching, and the highest values were observed for the sandblasting (p < 0.05), which were all independent of the pH. It was concluded that a higher corrosion process was observed in the Ti–6Al–4V alloys surface sandblasted with aluminum oxide. Acidic pH tended to reduce total impedance values. Acid-etching may be a suitable treatment for dental implants as it provides good corrosion resistance and increased contact area for bone adhesion.

Salivary levels of phenytoin (ph) and primidone (pr)in epileptic children

To test the value of measuring salivary levels to predict serum levels in anticonvulsive treated children, serum ph and pr levels were compared to salivary levels before and after stimulation of salivary flow with chewing gum. The drug levels were measured by an enzyme immunoassay (EMIT).A high linear correlation (r >.90)between serum and saliva ph levels was found.The saliva/serum ratio was independent of serum levels in the range 0.4 to 16mg/1 averaging 0.1 and was not significantly influenced by the mode of saliva sampling. When serum ph levels exceeded 16-18mg/1,a slight but significant increase of the saliva/serum ratio was seen. Salivary pr levels were markedly dependent on the procedure of saliva sampling. In non-stimulated saliva pr levels averaged 114% of the serum levels, and decreased significantly,to 70% (p<.01),while salivary flow was stimulated. Pr levels in non-stimulated and in stimulated saliva,respectively,were closely correlated to serum levels (r>.90).The saliva/serum ratios were independent of serum pr levels in the range 1 to 15mg/1. The increase of the saliva/serum ratio of ph at high serum ph levels and the marked influence of the procedure of saliva sampling on salivary pr levels have to be considered, when drug monitoring is performed in saliva samples.

Clinical Comparative Study of the Effects of Helicobacter Pylori Colonization on Oral Health in Children.

Objective:To isolate Helicobacter pylori (HP) from the dental plaque of a selected group of children and to compare the oral and salivary findings of patients with those of a healthy control group.Methods:A total of 70 children aged 5–15 years were included in this study. An intraoral examination was performed for each patient, and dental plaque and saliva specimens were collected for analysis. Oral health conditions, nutritional habits, tooth brushing frequency, saliva pH levels, flow velocity, and buffering capacities were noted. The Kruskal–Wallis test was used for comparison of the DMFT and dft index. The significance level was set at p=0.05.Results:The prevalence of HP in dental plaque was higher in study group than controls (p<0.05). There were no significant differences between groups with respect to DMFT and dft scores, nutritional habits, tooth brushing frequency, saliva pH level or flow velocity (p>0.05). Meanwhile, the buffering capacity of saliva was lower in HP gastritis patients (p<0.05).Conclusion:There was a high prevalence of HP in dental plaque; thus, the oral cavity may be an important reservoir for HP. Good oral hygiene could be a positive contributor to the treatment of gastritis.

Variations in the pH of sAliva of Five Individuals

When searching the literature concerning the hydrogen ion concentration of saliva, one finds a great range of averages expressed in terms of pH and of methods used for its determination such as indicator paper, colorimetric and electrometric methods. The literature is very limited in referring to the use of the glass electrode to determine the pH of saliva. In Black's Operative Dentistry (1) is the statement that up to 1936 no extensive reports as to the pH of saliva by means of the glass electrode were available. Wessinger (2) determined the pH of saliva by means of the glass electrode and compared the readings with those obtained by the quinhydrone electrode, but no averages or statistics were made as he was interested only in comparisons. Also, 3 cases were listed by Wessinger in which 3 or 4 tests were made upon each individual, but no pH averages were given. Brawley (3) determined 6.75 as an average pH of 3404 cases, using the colorimetric method. He found that readings taken immediately after collections did not vary so appreciably as to warrant collecting saliva under oil, as suggested by Starr (4) and others. -Grossman and Brickman (5) reported that averages determined by earlier investigators varied greatly. Their own average (diurnal) was pH 6.7 and was determined with the quinhydrone electrode. No statistical analysis was made. These men reported, also, that while the pH level of saliva varied with different individuals, it was fairly constant in the same person. They tested 3 individuals twice at a 10 month interval. While comparing colorimetrically the pH of saliva with the incidence of caries, Swerdlove (6) gave 6.69 as the average pH of saliva of 351 people. His data were treated statistically. Although investigators have tested the pH of saliva of thousands of individuals, data pertaining to changes in the pH of saliva during the day are not numerous, and no reference was found dealing with repeated tests during the day upon a few individuals. The early work of Bunzell in 1923 (7) dealt in part with colorimetric determinations of several individuals made irregularly in the morning and in the afternoon for a few scattered days. Bunzell stated that he found no difference in the pH of saliva in the morning and afternoon. Grossman and Brickman (8) emphasized that while the salivary pH of individuals varied hourly and daily, it was fairly constant for each individual. A drop in pH occurred in saliva after eating, but returned to the original pH within an hour. These same men (5) reported no apparent drop in the pH of subjects who remained awake for 24 hours, but a definite nocturnal drop occurred if the