You are here

Home » Content

KSİLİTOLLÜ SAKIZ, SİYAH ÇAY VE BEYAZ PEYNİRİN TÜKÜRÜK PH'SINA ETKİLERİ

EFFECTS OF OF XYLITOL CH EWING GUM, BLACK TEA AND WHITE CHEESE ON SALIVA PH

Journal Name:

  • Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi

Publication Year:

  • 2011

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
Purpose: White cheese, xylitol chewing gum and black tea are frequently consumed in the Turkish community. The aim of this study is to investigate the effects of these foods which are consumed during or after meal on saliva pH and to assess them in terms of dental healty. Materials and Method: The saliva pH was measured before the consuming of these foods and after their consuming at time intervals of 1, 5, 15, 30 and 45 min. These foods were given alone or following the 10% glucose solution. Results: It was determined that the pH value of cheese group was statistically higher level than the others. In addition, it was observed that the pH values of xylitol chewing gum and black tea groups were higher level than their baseline levels. Conclusion: The raise with cheese group caused at saliva pH is in a statistically higher level than the other groups. But, it was also determined that the other foods caused raise at saliva pH.
Bookmark/Search this post with
Abstract (Original Language): 
Amaç: Beyaz peynir, ksilitollü sakız ve siyah çay Türk toplumunda sıkça tüketilmektedir. Bu çalışmanın amacı, yemek esnasında ya da yemekten sonra tüketilen bu besinlerin tükürük pH'sına olan etkisini incelemek ve dental sağlık açısından değerlendirmektir. Bireyler ve Yöntem: Tükürük pH'sı başlangıçta ve besinlerin alımını takiben 1, 5, 15, 30 ve 45. dakikalarda ölçülmüştür. Bu üç besin tek başlarına ya da %10'luk glukoz solusyonunu takiben verilmiştir. Bulgular: Peynir grubunda ölçülen pH değerinin diğer gruplara göre anlamlı ölçüde yüksek olduğu tespit edilmiştir. Ayrıca sakız ve çay grubunda ölçülen pH değerlerinde de başlangıca göre yükselme görülmüştür. Sonuç: Peynir grubunun tükürük pH'sında meydana getirdiği artış diğer gruplara göre anlamlı ölçüde yüksektir. Bunun yanı sıra diğer besinlerin de tükürük pH'sında artış sağladığı tespit edilmiştir.
FULL TEXT (PDF): 
PDF icon arastirmax-ksilitollu-sakiz-siyah-cay-beyaz-peynirin-tukuruk-phsina-etkileri.pdf
  • 2
88-93
  • Turkish

REFERENCES

References: 

1. Wang Y, Chuang C, Liao J. Effects of xylitol in chewing gum on dental plaque and stretococcus mutans. Journal of Food and Drug Analysis 2006;14(1): 84-88.
2. Moynihan P. Foods and factors that protect against dental caries. British Nutrition Foundation Nutrition Bulletin 2000;25:281-286.
3. Almeida PDV, Gregio AMT, Machado MAN, Lima AAS, Azevedo LR. Saliva composition and functions: a compherensive review. The Journal of Contemporary Dental Practice 2008;9(3):1-10.
4. Sönmez Ş, Aras Ş. Effect of white cheese and sugarless yoghurt on dental plaque acidogenicity. Caries Research 2007;41:208-211.
5. Council on Clinical Affairs. Policy on the use of xylitol in caries prevention. American Academy of Pediatric Dentistry 2006;31-32.
6. Trahan L, Mouton C. Selection for streptococcus mutans with an altered xylitol transport capacity in
chronic xylitol consumers. Journal of Dental
Research 1987;66(5):982-988.
7. Ertuğrul F, Eltem R, Ataman BA. Bacteriological effects of xylitol and different carbohydrate containing diets in swiss albino rats inoculated with streptococcus mutans CCUG 6519. Turkish Journal of Medical Sciences 2002;32:13-19.
8. Burt BA. The use of sorbitol- and xylitol-sweetened chewing gum in caries control. JADA
2006;137:190-6.
9. Hujoel PP, Makinen KK, Bennett CA, Isotupa KP, Isokangas PJ, Allen P and Makinen PL. The optimum time to ınitiate habitual xylitol gum-chewing for obtaining long-term caries prevention. J Dent Res 1999;78(3):797-803.
10. Makinen KK, Bennett CA, Hujoel PP, Isokangas PJ, Isotupa KP, Pape HR, Jr and Makinen PL. Xylitol chewing gums and caries rates: a 40-month cohort
study. J Dent Res 1995;74(12): 1904-1913.
11. Hamilton-Miller JMT. Anti-cariogenic properties of tea (camellia sinensis). J Med Microbiol
2001;50:299-302.
12. Matsumoto M, Minami T, Sasaki H, Sobue S, Hamada S, Ooshima T. Inhibitory effects of oolong tea extract on caries-inducing properties of mutans streptococci. Caries Research 1999;33: 441-445.
13. Zhang J, Kashket S. Inhibition of salivary amylase by black and green teas and their effects on the intraoral hydrolysis of starch. Caries Research 1998;32:233-238.
14. Edgar WM, Higham SM, Manning RH. Saliva stimulation and caries prevention. Adv Dent Res
1994;8(2):239-245.
15. Marchisio O, Esposito MR, Genovesi A. Salivary pH level and bacterial plaque evaluation in orthodontic patients treated with Recaldent products. Int J Dent Hygiene 2010;8: 232-236.
16. Krobicka A, Bowen WH, Pearson S, Young DA. The effects of cheese snacks on caries in desalivated rats. Journal of Dental Research 1987;66(6):1116-
1119.
17. Moynihan PJ, Ferrier S, Jenkins GN. The cariostatic potential of cheese: cooked cheese-containing meals increase plaque calcium concentration. British Dental Journal 1999;187(12): 664-667.
18. Kashket S, DePaola DP. Cheese consumption and the development and progression
92
Atatürk Üniv. Diş Hek. Fak. Derg.
J Dent Fac Atatürk Uni
Cilt:21, Sayı: 2, Yıl: 2011, Sayfa: 88-93
GÜL, AKGÜL, GÜRPINAR ÇATAKÇI, ATİLA
19. of dental caries Nutrition Reviews 2002;60(4):97-
103.
20. Haresaku S, Hanioka T, Tsutsui A, Yamamoto M, Chou T, Gunjishima Y. Long-term effect of xylitol gum use on mutans streptococci in adults. Caries Research 2007;41:198-203.
21. Thaweboon S, Thaweboon B, and Soo-Ampon S. The effect of xylitol chewing gum on mutans streptococci in saliva and dental plaque Southeast Asian J Trop Med Public Health 2004;35(4):1024-
1027.
22. Giertsen E, Arthur RA, Guggenheim B. Effects of xylitol on survival of mutans
23. streptococci in mixed-six-species in vitro biofilms modelling supragingival plaque Caries Res
2011;45:31-39.
24. Söderling EM, Hietala-Lenkkeri AM. Xylitol and erythritol decrease adherence
25. of polysaccharide-producing oral streptococci Curr Microbiol 2010;60:25-29.
26. Holgerson PL, Stecksen-Blicks L, Sjoström I, Öberg M, Twetman S. Xylitol concentration in saliva and dental plaque after use of various xylitol-containing product. Caries Research 2006;40:393-397.
27. Sengün A, Sari Z, Ramoglu SI, Malkoc S, Duran I. Evaluation of the dental plaque pH recovery effect of a xylitol lozenge on patients with fixed orthodontic appliances Angle Orthod 2004;74:240-
244.
28. Kandelman D, Gagnon G. A 24-month clinical study of the ıncidence and progression of dental caries in relation to consumption of chewing gum containing xylitol in school preventive programs. J Dent Res
1990;69(11):1771-1775.
29. Petti S, Scully C. Polyphenols, oral health and disease: A review Journal of Dentistry 2009;37:413-423.
30. Tsuchiya H, Sato M, Kato H, Okubo T, Juneja LR, Kim M. Simultaneous determination of catechins in human saliva by high-performance liquid chromatography. J Chromatog B 1997;703:253-
258.
31. Simpson A, Shaw L, Smith AJ. The bio-availability of fluoride from black tea Journal of Dentistry
2001;20:15-21.
32. Acevedo A, Larrucea C, Leiva M, Castro R, Rios N. Black tea effect over the salivary pH IADR Annual Meeting Chilean Division Talca, 2008.

Thank you for copying data from http://www.arastirmax.com