Oral Biology and Biochemistry Group, Biomedical and Oral Sciences Research Unit (FCT Unit 4062), University of Lisbon School of Dental Medicine, Portugal.
J Oral Pathol Med. 2011 Nov;40(10):785-92. doi: 10.1111/j.1600-0714.2011.01038.x. Epub 2011 Apr 11.
To compare salivary pH changes and stimulation efficacy of two different gustatory stimulants of salivary secretion (GSSS) in patients with primary Sjögren syndrome.
Portuguese Institute for Rheumatological Diseases.
Double-blind randomized controlled trial.
Eighty patients were randomized to two intervention groups. Sample size was calculated using an alpha error of 0.05 and a beta of 0.20.
Participants were randomly assigned to receive a new GSSS containing a weaker malic acid, fluoride and xylitol or a traditionally citric acid-based one. Saliva collection was obtained by established methods at different times. The salivary pH of the samples was determined with a pH meter and a microelectrode.
Salivary pH variations and counts of subjects with pH below 4.5 for over 1 min and stimulated salivary flow were the main outcome measures.
Both GSSS significantly stimulated salivary output without significant differences between the two groups. The new gustatory stimulant of salivary secretion presented an absolute risk reduction of 52.78% [33.42-72.13 (95% CI)] when compared with the traditional one.
In Xerostomic Primary Sjögren syndrome patients, gustatory stimulants of salivary secretion based on acid mail only with fluoride and xylitol present similar salivary stimulation capacity when compared to citric acid-based ones, besides significantly reducing the number of salivary pH drops below 4.5. This could be related to a diminished risk for dental erosion and should be confirmed with further studies.
比较两种不同味觉刺激物（GSSS）对原发性干燥综合征患者唾液分泌的 pH 值变化和刺激效果。
葡萄牙风湿病研究所。
双盲随机对照试验。
80 名患者被随机分为两组干预组。使用 alpha 误差为 0.05 和 beta 为 0.20 计算样本量。
参与者被随机分配接受含有较弱的苹果酸、氟化物和木糖醇的新型 GSSS 或传统的柠檬酸基 GSSS。使用既定方法在不同时间采集唾液样本。使用 pH 计和微电极测定样品的唾液 pH 值。
唾液 pH 值变化和 pH 值低于 4.5 持续超过 1 分钟且刺激唾液流量的受试者数量。
两种 GSSS 均显著刺激唾液分泌，但两组之间无显著差异。与传统味觉刺激物相比，新型味觉刺激物的绝对风险降低了 52.78%（33.42-72.13[95%CI]）。
在口干的原发性干燥综合征患者中，基于酸和氟化物和木糖醇的味觉刺激物的唾液分泌刺激能力与基于柠檬酸的味觉刺激物相似，但显著降低了 pH 值低于 4.5 的唾液下降次数，这可能与牙齿侵蚀风险降低有关，应通过进一步研究证实。
