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学科主题口腔医学
Effects of maltitol and xylitol chewing-gums on parameters involved in dental caries development
Thabuis, C.; Cheng, C. Y.1; Wang, X.1; Pochat, M.; Han, A.2; Miller, L.3; Wils, D.; Guerin-Deremaux, L.
关键词Dental-caries Maltitol Polyol Xylitol
刊名EUROPEAN JOURNAL OF PAEDIATRIC DENTISTRY
2013-12-01
14期:4页:303-308
收录类别SCI
文章类型Article
WOS标题词Science & Technology
类目[WOS]Dentistry, Oral Surgery & Medicine ; Pediatrics
资助者Roquette (Lestrem, France) ; Roquette (Lestrem, France)
研究领域[WOS]Dentistry, Oral Surgery & Medicine ; Pediatrics
关键词[WOS]STREPTOCOCCUS-MUTANS ; ORAL-HEALTH ; PLAQUE ; POLYPHENOLS ; CHILDREN ; CHINA
英文摘要

Aim The effects on plaque parameters of sugar free chewing-gums (CG) sweetened with either maltitol or xylitol were assessed to better understand the role polyols can play in dental caries prevention.

Materials and methods A double-blind, parallel, randomised, 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 maltitol or xylitol, a group receiving gum base (placebo) and a negative control group not receiving any gum. CG were chewed for 30 days. This corresponds to a 10 g Consumption of polyol per day. Plaque parameters (growth, pH, bacteria and insoluble glucans) were evaluated throughout the experimental period.

Results All parameters studied were significantly modified with gum base compared to no-gum: plaque pH increased; plaque growth, bacteria (S. mutans, S. sobrinus, A. viscosus and Lactobacillus) and insoluble glucans decreased. Maltitol and xylitol CG led similarly to a higher plaque pH (AUC, p <= 0.05) on short (at baseline after the first CG consumption) and long term (after 4 weeks of daily CG consumption), with or without saliva stimulation compared to both control and placebo groups. They led to a decrease in plaque growth (p=0.02) over the experimental period compared to controls. Moreover, they significantly reduced the concentration of 4 cariogenic bacteria species (p <= 0.05) in dental plaque compared to gum base.

Conclusion Sugar free CG sweetened with either maltitol or xylitol can similarly reduce plaque acidogenicity compared to gum base through a decrease in oral bacteria presence. The use of a gum base placebo allowed to isolate effects on parameters involved in dental caries development specific to maltitol and xylitol, and to show these effect were similar.

语种英语
资助者Roquette (Lestrem, France) ; Roquette (Lestrem, France)
WOS记录号WOS:000329274300011
引用统计
被引频次:3[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/59391
专题北京大学口腔医学院_口腔预防保健科
作者单位1.Peking Univ, Sch & Hosp Stomatol, Dept Prevent Dent, Beijing 100871, Peoples R China
2.Roquette, Shanghai, Peoples R China
3.Sprim USA, San Francisco, CA USA
推荐引用方式
GB/T 7714
Thabuis, C.,Cheng, C. Y.,Wang, X.,et al. Effects of maltitol and xylitol chewing-gums on parameters involved in dental caries development[J]. EUROPEAN JOURNAL OF PAEDIATRIC DENTISTRY,2013,14(4):303-308.
APA Thabuis, C..,Cheng, C. Y..,Wang, X..,Pochat, M..,Han, A..,...&Guerin-Deremaux, L..(2013).Effects of maltitol and xylitol chewing-gums on parameters involved in dental caries development.EUROPEAN JOURNAL OF PAEDIATRIC DENTISTRY,14(4),303-308.
MLA Thabuis, C.,et al."Effects of maltitol and xylitol chewing-gums on parameters involved in dental caries development".EUROPEAN JOURNAL OF PAEDIATRIC DENTISTRY 14.4(2013):303-308.
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