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Maltitol and Xylitol Sweetened Chewing-Gums Could Modulate Salivary Parameters Involved in Dental Caries Prevention
Thabuis Clémentine1*, Cheng Chuo Yue2, Wang Xiaoling2, Pochat Marine1, Han Alex3, Miller Larry4, Wils Daniel1 and Guerin-Deremaux Laetitia1
1Department of Biology and Nutrition, Roquette America Lestrem, France
2Department of Preventive Dentistry, Peking University School and Hospital of Stomatology, China
3Roquette China, Shanghai, China
4Sprim USA, San Francisco, USA
- Corresponding Author:
- Clémentine Thabuis
Ph.D, Roquette America Lestrem, France
E-mail: clementine.thabuis@roquette.com
Received Date: March 01, 2016; Accepted Date: March 25, 2016; Published Date: April 02, 2016
Citation: Clémentine T, Yue CC, Xiaoling W, Marine P, Alex H, et al., (2016) Maltitol and Xylitol Sweetened Chewing-Gums Could Modulate Salivary Parameters Involved in Dental Caries Prevention. J Interdiscipl Med Dent Sci 4:191. doi:10.4172/2376-032X.1000191
Copyright: © 2016 Clémentine T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Objectives
The effects of sugar-free chewing-gums (CG) sweetened with either 100% maltitol or 100% xylitol on salivary parameters were assessed in order to better understand the role polyols can play in dental caries prevention.
Methods
A double-blind, parallel, randomized, controlled study was conducted in China. Subjects (N = 258, age = 13 to 15 years old) were divided into 4 groups: 2 receiving polyols CG, containing respectively SweetPearl®-maltitol or XYLISORB®-xylitol, one placebo group receiving gum base and a negative control group not receiving any gum. CG were chewed for 30 days. Salivary parameters (flow rate, pH, glucan sucrase activity and free sialic acid concentration) were measured throughout the experimental period.
Results
All studied parameters were significantly modified with gum base compared with no-gum: salivary flow and pH increased. Glucan sucrase activity and saliva concentrations in free sialic acids decreased. Maltitol and xylitol CG showed even stronger effects on these parameters than gum base and led to a better resistance of the oral ecosystem to a sucrose challenge. This was tested in standardized in-vitro conditions.
Conclusion
Sugar-free CG sweetened with either maltitol or xylitol can similarly improve several parameters involved in global oral health and more specifically in dental caries prevention compared to gum base. The use of a gum base placebo allowed us to isolate the effects due to maltitol and xylitol themselves from those due to mastication, and to show that the effects were similar for both polyols.
