含木糖醇和黑莓粉的口香糖对口腔细菌的影响：一项随机对照交叉试验。

Effect of chewing gum containing Xylitol and blackberry powder on oral bacteria: A randomized controlled crossover trial.

机构信息

Department of Oral Health Practice, Center for Oral Health Research, University of Kentucky, College of Dentistry, Lexington, KY, USA.

Center for Oral Health Research, University of Kentucky, College of Dentistry, Lexington, KY, USA.

出版信息

Arch Oral Biol. 2022 Nov;143:105523. doi: 10.1016/j.archoralbio.2022.105523. Epub 2022 Aug 17.

DOI:10.1016/j.archoralbio.2022.105523

PMID:36037565

Abstract

OBJECTIVE

The aim was to determine the effect of chewing gum containing xylitol and freeze-dried blackberry powder on oral bacteria.

DESIGN

This was a randomized, controlled, cross-over study (RCT #: NCT05133557). Fifty participants chewed gum over an 8 h period, four times for 20 min at 2-hour intervals, containing 700 mg xylitol (CG) with or without 50 mg blackberry powder (BG), while wearing a stent containing a sterile enamel chip. After a 1 week washout, participants chewed gum from the other group following the same protocol. The primary outcome was the amount of nine oral bacteria in saliva as determined by quantitative PCR. The secondary outcome was bacteria formed on enamel chips.

RESULTS

Chewing BG for four twenty-minute intervals reduced mean total bacteria load and the relative abundance of six of the nine bacteria studied in saliva (p < 0.05). In comparison, only four bacteria were reduced in abundance in the CG group. After gum chewing and regardless of group, S. sanguinis and A. naeslundii were the predominant bacteria adherent to enamel, with S. mutans representing < 1 % of the total bacteria on enamel.

CONCLUSION

Bacterial loads in saliva were rapidly, differentially, and significantly reduced after one day of chewing BG.

摘要

目的

旨在确定含有木糖醇和冻干黑莓粉的口香糖对口腔细菌的影响。

设计

这是一项随机、对照、交叉研究（RCT #: NCT05133557）。50 名参与者在 8 小时内咀嚼口香糖，每 2 小时咀嚼 4 次，每次 20 分钟，含 700 毫克木糖醇（CG），或含或不含 50 毫克黑莓粉（BG），同时佩戴含有无菌釉质芯片的支架。经过 1 周的洗脱期后，参与者按照相同的方案咀嚼来自另一个组的口香糖。主要结局是通过定量 PCR 确定唾液中 9 种口腔细菌的数量。次要结局是釉质芯片上形成的细菌。

结果

咀嚼 BG 四次 20 分钟间隔可减少唾液中总细菌负荷和研究的 9 种细菌中的 6 种的相对丰度（p < 0.05）。相比之下，CG 组仅减少了 4 种细菌的丰度。咀嚼口香糖后，无论组别如何，S. sanguinis 和 A. naeslundii 是附着在釉质上的主要细菌，而 S. mutans 仅占釉质总细菌的 <1%。