Amaly Jencia, Ramadoss Ramya, Nitya K, Sandhya Sundar, Panneer Selvam Suganya, Hema Shree K, Radha G
Department of Oral Biology, Saveetha Dental College and Hopsitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India.
Department of Oral Biology and Oral Pathology, Saveetha Dental College and Hopsitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India.
J Oral Biol Craniofac Res. 2025 May-Jun;15(3):605-611. doi: 10.1016/j.jobcr.2025.03.012. Epub 2025 Apr 4.
Dental caries remains a global health challenge despite advancements in prevention. Traditional approaches focus on mechanical plaque removal and fluoride use, but innovative, non-invasive solutions are increasingly sought. Chewing gum, as a delivery system for bioactive ingredients, offers a convenient method for improving oral health. Xylitol, licorice, and lemon balm, known for their anti-cariogenic and antimicrobial properties, were incorporated into a novel chewing gum to evaluate its potential in preventing caries.
The chewing gum was formulated using beeswax, glycerin monostearate, xanthan gum, xylitol, lemon balm, and licorice. Physicochemical properties were assessed through Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Rheological properties, including elasticity and viscosity, were analyzed to ensure optimal texture. Antimicrobial activity was evaluated using the Minimum Inhibitory Concentration (MIC) method against key cariogenic bacteria, while flavor dynamics and in-silico docking and ADMET analysis provided additional insights.
FTIR and XRD confirmed the successful integration of bioactive components and an amorphous matrix structure, promoting controlled release and stability. Antimicrobial assays showed the gum's effectiveness against Streptococcus mutans (MIC 0.20 mg/mL), with varying efficacy against other pathogens. Rheological analysis revealed xanthan gum as a key contributor to elasticity and viscosity, ensuring chewability and stability. Flavor release dynamics highlighted prolonged taste perception, with licorice providing sustained intensity. In-silico analysis supported the bioavailability and favorable pharmacokinetics of the ingredients.
This novel chewing gum demonstrates significant potential as an anti-cariogenic product with a balanced formulation of functional, structural, and sensory properties. Future research, including clinical trials and consumer testing, will be essential to optimize its effectiveness and marketability, addressing the demand for user-friendly oral health solutions.
尽管在预防方面取得了进展,但龋齿仍然是一项全球性的健康挑战。传统方法侧重于机械清除牙菌斑和使用氟化物,但人们越来越多地寻求创新的非侵入性解决方案。口香糖作为生物活性成分的递送系统,为改善口腔健康提供了一种便捷的方法。木糖醇、甘草和柠檬香脂以其抗龋和抗菌特性而闻名,它们被添加到一种新型口香糖中,以评估其预防龋齿的潜力。
口香糖采用蜂蜡、单硬脂酸甘油酯、黄原胶、木糖醇、柠檬香脂和甘草制成。通过傅里叶变换红外光谱(FTIR)和X射线衍射(XRD)评估其物理化学性质。分析流变学性质,包括弹性和粘度,以确保最佳质地。使用最低抑菌浓度(MIC)方法评估对主要致龋细菌的抗菌活性,同时风味动力学以及计算机对接和ADMET分析提供了更多见解。
FTIR和XRD证实了生物活性成分的成功整合以及无定形基质结构,促进了控释和稳定性。抗菌试验表明,该口香糖对变形链球菌有效(MIC为0.20 mg/mL),对其他病原体的效果各不相同。流变学分析表明,黄原胶是弹性和粘度的关键贡献者,确保了咀嚼性和稳定性。风味释放动力学突出了延长的味觉感知,甘草提供了持续的强度。计算机分析支持了成分的生物利用度和良好的药代动力学。
这种新型口香糖作为一种具有功能、结构和感官特性平衡配方的抗龋产品具有巨大潜力。未来的研究,包括临床试验和消费者测试,对于优化其有效性和市场可销售性、满足对用户友好的口腔健康解决方案的需求至关重要。