不同无糖硬糖对高危患者抗菌效果的评价

Doha M. Gad, maha niazy, Hadeel F. Mohamed
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摘要

目的:本研究评估四种不同硬糖对埃及大学生唾液变形链球菌计数和唾液pH值变化的影响。材料与方法:将48名年龄在16 ~ 22岁的健康牙科学生随机分为4组,每组12人:无蔗糖硬糖加甘草提取物组、无蔗糖硬糖加木糖醇提取物组、无蔗糖硬糖组、含蔗糖硬糖组(对照组)。在基线时收集参与者未受刺激的唾液,随后在10天内每天两次给予参与者各自的硬糖,随后在14天和6个月的间隔内收集唾液样本。用pH计对样品进行CFU和pH的变异链球菌计数分析。结果:在基线- 14天的时间间隔内,甘草组和木糖醇组细菌数量的平均变化百分比有统计学意义的降低,不同硬糖之间的唾液pH值也有统计学意义的差异。结论:在无糖硬糖中添加甘草或木糖醇可以增强其对变形链球菌的作用,使唾液pH值向中性值转移。
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Evaluation of Antibacterial Effect of Different Sucrose Free Hard Candies in High-Risk Patients
Purpose: This study was conducted to evaluate the effect of four different hard candies on salivary Streptococcus mutans count and change in salivary pH in a group of Egyptian college students. Materials and Methods: Forty-eight healthy dental students, aged 16 -22 years were randomly allocated into 4 different study groups each of 12 students: sucrose free hard candies with licorice extract group, sucrose free hard candies with xylitol extract group, sucrose free hard candies group, and sucrose containing hard candies group (control). Unstimulated saliva was collected from the participants at baseline, following which the participants were given respective hard candies twice daily for 10 days and the subsequent salivary samples were collected at intervals of 14 days and 6 months. The samples were analyzed for Streptococcus mutans count in terms of CFU and pH using pH meter. Results: Regarding baseline – 14 days interval, there was a statistically significant decrease in mean percentage change on bacterial count in licorice and xylitol group Moreover there was also a significant difference in salivary pH between different hard candies Conclusion: Addition of licorice or xylitol to sucrose free hard candies enhances its effect on streptococcus mutans and can shift salivary pH to a neutral value.
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