Zhu Min, Carvalho Regina, Scher Aubrey, Wu Christine D
Department of Pediatric Dentistry, College of Dentistry, University of Illinois at Chicago, Chicago, IL, USA.
J Clin Dent. 2011;22(1):23-6.
The present study investigated the short-term germ-killing effect of sugar-sweetened cinnamon chewing gum on total and H2S-producing salivary anaerobes.
Fifteen healthy adult subjects were recruited in the double-blind, crossover clinical study. The three test chewing gums included: 1) sugared chewing gum containing cinnamic aldehyde and natural flavors (CinA+); 2) sugared chewing gum without cinnamic aldehyde but with natural flavors (CinA-); and 3) non-sugared chewing gum base (GB) without any flavors and without cinnamic aldehyde. A three-day "washout" period followed each treatment. Each subject chewed gum under supervision for 20 minutes at 60 chews/minute. Unstimulated whole saliva samples were collected before the subjects chewed the gum and at 20 minutes after expectoration of the gum. All saliva samples were serially diluted, plated on blood agar or agar plates that select for bacteria producing H2S, incubated anaerobically for three days, and enumerated for viable colony counts of total and H2S-producing salivary anaerobes.
Significant reductions in total salivary anaerobes (p < 0.01) and H2S-producing salivary anaerobes (p < 0.01) were observed 20 minutes after subjects chewed the CinA+ gum. The chewing of CinA- gum also significantly reduced total salivary anaerobes (p < 0.05) and H2S-producing salivary anaerobes (p < 0.05). However, no statistically significant difference in germ-killing effect was detected between the CinA+ and CinA- gums, although there was a numeric difference. The chewing of a gum base (GB) alone did not result in a significant reduction in the total or H2S-producing salivary anaerobes (p > 0.05).
The commercially available sugar-sweetened cinnamon chewing gum may benefit halitosis by reducing volatile sulfur compounds producing anaerobes in the oral cavity.
本研究调查了含糖肉桂口香糖对唾液中总厌氧菌和产硫化氢厌氧菌的短期杀菌效果。
15名健康成年受试者参与了这项双盲交叉临床研究。三种测试口香糖包括：1）含有肉桂醛和天然香料的含糖口香糖（CinA+）；2）不含肉桂醛但含有天然香料的含糖口香糖（CinA-）；3）不含任何香料和肉桂醛的无糖口香糖基料（GB）。每次治疗后有一个为期三天的“洗脱”期。每位受试者在监督下以每分钟60次咀嚼的速度咀嚼口香糖20分钟。在受试者咀嚼口香糖前以及吐出口香糖20分钟后收集非刺激性全唾液样本。所有唾液样本进行系列稀释，接种于血琼脂或用于选择产硫化氢细菌的琼脂平板上，厌氧培养三天，并对唾液中总厌氧菌和产硫化氢厌氧菌的活菌菌落数进行计数。
受试者咀嚼CinA+口香糖20分钟后，唾液中总厌氧菌（p < 0.01）和产硫化氢厌氧菌（p < 0.01）显著减少。咀嚼CinA-口香糖也显著降低了唾液中总厌氧菌（p < 0.05）和产硫化氢厌氧菌（p < 0.05）。然而，尽管存在数值差异，但CinA+和CinA-口香糖之间的杀菌效果未检测到统计学显著差异。单独咀嚼口香糖基料（GB）并未导致唾液中总厌氧菌或产硫化氢厌氧菌显著减少（p > 0.05）。
市售的含糖肉桂口香糖可能通过减少口腔中产生挥发性硫化合物的厌氧菌而对口臭有益。
