Effect of Different Sugar Free Flavoured Chewing Gums on Salivary pH- a Double Blinded, Parallel Arm Randomized Clinical Trial.

Aim: To evaluate and compare the effect of four different sugar free chewing-gums on salivary pH at 0, 10, 20, 30 minutes. Study Design: Double blinded, parallel arm Randomized Clinical Trial. Place and Duration of the Study: Department of Public Health Dentistry, College Of Dental Sciences, Davangere, India. Jan-Feb 2015. Methodology: Forty healthy dental students, aged 21 -25 years, mean age- 20.3 years were randomly allocated into 4 different study groups: Licorice group, Ginger group, Cinnamon group, and Xylitol group. Unstimulated saliva was collected from the participants at baseline, following which the participants were given respective gums to chew and the subsequent salivary samples were collected at intervals of 10, 20 & 30 minutes and pH was analyzed using pH meter. Statistical analysis was done using repeated measures ANOVA and One way ANOVA followed by Tukey’s post-hoc test. Results: Intergroup comparison showed, statistically significant difference between the groups at ten minutes (P=0.025), twenty minutes (P=0.004) and thirty minutes (P=0.001). At the end of thirty minutes, Ginger group showed maximum increase in salivary pH followed by Xylitol. When intragroup analysis was done, there was statistically significant difference in Licorice (P=0.033), Cinnamon (P=0.034) and Xylitol group (P=0.041) at different time intervals. Conclusion: The above results showed that, Ginger flavoured gum followed by Xylitol gum significantly increases salivary pH, as a means of caries prevention; it can be a good way to promote dental health. Hence, it can be suggested that the ginger flavoured gums can be advised in the subjects who are more susceptible to salivary pH fall and dental caries.

Perception and Attitude towards Wearing White Coats in Public Places among Dental Undergraduates and Postgraduates of Davangere City, India.

Introduction: Wearing a white coat is an accepted part of medical and dental practice. The actual use of white coats and how often they are changed varies greatly among individuals and their specialties. There has always been some concern that white coats may actually play a part in transmitting pathogenic bacteria. Objectives: To assess the perception and attitudes of dental undergraduates and postgraduates towards wearing white coats in public. Methods: 1146 structured, closed ended questionnaires were distributed to all undergraduates and postgraduates of two colleges in Davangere. Chi-square test was used to test associations between the responses among the genders and the responses within the educational levels of the participants. Binary logistic regression models were fitted to the data to calculate odds ratios (OR) for the responses among the genders. Results: A response rate of 88.74% was obtained, 93.5% of subjects had seen doctors wearing white coats in public, 24% of participants agreed that the lack of provision for storage of aprons could be the possible reason for wearing white coats outside the clinical setting. 52.5% of students believed that white coats are potential source for spreading infection. Conclusion: The present study highlights the fact that white coats are potential source of cross infection. Strict audit process and protocols should be set in workplace for preventing cross‑contamination from the white coats.

Fluoride content in bottled drinking waters, carbonated soft drinks and fruit juices in Davangere city, India.

Background: The regular ingestion of fluoride lowers the prevalence of dental caries. The total daily intake of fluoride for optimal dental health should be 0.05-0.07 mg fluoride/kg body weight and to avoid the risk of dental fluorosis, the daily intake should not exceed a daily level of 0.10 mg fluoride/kg body weight. The main source of fluoride is from drinking water and other beverages. As in other countries, consumption of bottled water, juices and carbonated beverages has increased in our country. Objective: To analyze the fluoride content in bottled water, juices and carbonated soft drinks that were commonly available in Davangere city. Materials and Methods: Three samples of 10 commercially available brands of bottled drinking water, 12 fruit juices and 12 carbonated soft drinks were purchased. Bottled water and carbonated soft drinks were stored at a cold place until fluoride analysis was performed and a clear juice was prepared using different fruits without the addition of water. Then, the fluoride analysis was performed. Results: The mean and standard deviation of fluoride content of bottled water, fruit juices and carbonated soft drinks were measured, which were found to be 0.20 mg (±0.19) F/L, 0.29 mg (±0.06) F/L and 0.22 mg (±0.05) F/L, respectively. Conclusion: In viewing the results of the present study, it can be concluded that regulation of the optimal range of fluoride in bottled drinking water, carbonated soft drinks and fruit juices should be drawn for the Indian scenario.

Fluoride and bacterial content of bottled drinking water versus municipal tap water.

Background: Water is a divine gift. People quench their thirst without questioning the source of water. But, apprehension about contaminants in municipal water supplies along with increased fear of fluorosis made bottled drinking water as one of the important tradable commodities. Objectives: The objectives of the study were to determine and compare the fluoride and bacterial contents of commercially available bottled drinking water and municipal tap water in Davangere city, Karnataka. Materials and Methods: Fifty samples of 10 categories of bottled drinking water with different batch numbers were purchased and municipal water from different sources were collected. Fluoride levels were determined by an ion-selective electrode. Water was cultured quantitatively and levels of bacteria were calculated as colony-forming units (CFUs) per milliliter. Results: Descriptive analysis of water samples for fluoride concentration was in the range of 0.07-0.33 for bottled drinking water, Bisleri showing the highest of 0.33. A comparison of the mean values of microbial count for bottled drinking water with that of municipal tap water showed no statistically significant difference, but was more than the standard levels along with the presence of fungus and maggots. Conclusion: The fluoride concentration was below the optimal level for both municipal tap water and bottled drinking water. CFUs were more than the recommended level in both municipal tap water and bottled drinking water.

Antifungal efficacy of Punica granatum, Acacia nilotica, Cuminum cyminum and Foeniculum vulgare on Candida albicans: An in vitro study.

Background: The establishment and maintenance of oral microbiota is related not only to interbacterial coaggregations but also to interactions of these bacteria with yeasts. Hence, it is important for agents used in the treatment of oral diseases to have antifungal properties for effective therapy. Objective: The main purpose of this study was to evaluate the in vitro antifungal efficacy of Punica granatum, Acacia nilotica, Cuminum cyminum and Foeniculum vulgare on Candida albicans. Materials and Methods: The pomegranate peel is separated, dried and powdered. Fennel, cumin and acacia bark obtained from the tree are powdered. Candida is inoculated at 37˚C and seeded on Sabourauds agar medium. Sterilized filter papers saturated with 30 μl of theth extracts are placed on the seeded plates and inoculated at 24 and 48 h. Zones of inhibition on all four sides are measured around the filter paper with a vernier caliper. The experiments were repeated on four plates, with four samples of each extract on one plate for all of the extracts. Results: All the above-mentioned ingredients showed antifungal property, with Punica granatum showing the highest inhibition of Candida albicans with a mean zone of inhibition of 22 mm. P-values <0.05 were obtained for Punica granatum when compared with the other extracts. Conclusion: The results showed the potential use of these products as cheap and convenient adjuvants to pharmaceutical antifungal products.

The effect of mango and neem extract on four organisms causing dental caries: Streptococcus mutans, Streptococcus salivavius, Streptococcus mitis, and Streptococcus sanguis: an in vitro study.

BACKGROUND AND OBJECTIVES: Chewing twigs of the mango or neem tree is a common way of cleaning the teeth in the rural and semi-urban population. These twigs are also believed to possess medicinal properties. The present study was conducted to evaluate the antimicrobial effects of these chewing sticks on the microorganisms Streptococcus mutans , Streptococcus salivarius , Streptococcus mitis , and Streptococcus sanguis which are involved in the development of dental caries. An additional objective was to identify an inexpensive, simple, and effective method of preventing and controlling dental caries. MATERIALS AND METHODS: The sticks were sun dried, ground into a coarse powder, and weighed into 5 gm, 10 gm, and 50 gm amounts. These were added to 100 ml of deionized distilled water. After soaking for 48 h at 4 degrees C, the water was filtered. The filtrate was inoculated onto blood agar plates containing individual species of microorganisms and incubated at 37 degrees C for 48 h. Results: Mango extract, at 50% concentration, showed maximum zone of inhibition on Streptococcus mitis . Neem extract produced the maximum zone of inhibition on Streptococcus mutans at 50% concentration. Even at 5% concentration neem extract showed some inhibition of growth for all the four species of organisms. INTERPRETATION AND CONCLUSION: A combination of neem and mango chewing sticks may provide the maximum benefit. We recommend the use of both the chewing sticks.

Assessment of atmospheric microbial contamination in a mobile dental unit.

INTRODUCTION: Bioaerosols are important considerations in infection control as well as in occupational health. Bioaerosols may carry potentially hazardous microbes, viruses, fungi, allergens, and other toxic substances that may harm the dental operator, patient, and the dental assistant by causing nosocomial infections. OBJECTIVE: To assess the level of atmospheric microbial contamination before, during, and after dental treatment procedures in the dental operatory of a mobile dental unit (MDU). MATERIALS AND METHODS: The study included three treatment sessions on different working days, with an interval of one month. The MDU was fumigated before the start of the study. Brain Heart Infusion Agar with 5% sheep blood was used to collect the gravitometric settling of aerosols produced before, during, and after dental treatment procedures. The agar plates were sent for aerobic and anaerobic culture. RESULTS: The results showed that atmospheric microbial contamination (CFUs/plate) was 4 times higher during working sessions as compared to the levels before the working sessions. At the end of the working day, aerosols decreased by almost 3 times that seen during work. CONCLUSION: The aerosols increased during and after work sessions. This shows the increased risk of transmission of infectious agents to the dentists who work in the MDU. Hence, all necessary preventive measures should be advised and need to be followed strictly.