Effect of sucralose in coffee on plaque pH in human subjects.

Our earlier work demonstrated that the sweetener sucralose, C12 H19 CI3 O8, mixed with water had no effect on intraoral plaque pH. The current study compared the effect on resting plaque pH of sucralose to sucrose when these sweeteners were used in hot coffee at equivalent sweetness levels. Twelve subjects with an identified acidogenic plaque were tested at dicrete sessions, using coffee as vehicle with: (1) sucrose; (2) sucralose; (3) sucralose plus maltodextrin (SM); (4) sucralose plus dextrose and maltodextrin (SMD), and (5) no additional sweetener. Each subject rinsed for 1 min with the test rinse, expectorated, and plaque pH was measured at six dental sites for 60 min using an antimony touch electrode method. Data were summarized for baseline pH, delta pH (baseline pH minus lowest pH attained), minimum pH, and area under the pH curve (AUC). Baseline pH was not different throughout all tests. Quantification of AUC in the various groups showed that sucralose with coffee had no statistically significant impact on plaque acidogenesis. AUC, minimum pH and delta pH were least changed by coffee and sucralose, while the SM and SMD combinations generally led to intermediate changes as compared with coffee sweetened with sucrose or sucralose. Because of its acidic nature, unsweetened coffee led to a modest pH depression, the effect of which appears to be blunted by sucralose. This study confirms that sucralose is non-acidogenic and indicates that sucralose may reduce the acidogenic potential of coffee.

Effect of aqueous solutions of sucralose on plaque pH.

PURPOSE: To compare the effect on in vivo plaque pH of rinsing with an aqueous solution of sucralose (alone or in combination with maltodextrin or maltodextrin and dextrose) to the effect of rinsing with an aqueous solution of sucrose. MATERIALS AND METHODS: Each solution (four in total) had a sweetness equivalent to two teaspoons of sucrose in 6 oz. of water. The four test solutions were administered randomly over four test visits (one solution per visit) to 10 subjects presenting 2-day resting plaque. Before, and at specified time intervals over 60 minutes following the rinse, in vivo plaque pH was monitored at six designated sites using a Beckman 3500 digital pH meter. Data were analyzed by ANOVA. RESULTS: The mean pH minimum for the sucralose rinse (6.56) was significantly higher than the sucralose/maltodextrin (SM), sucralose/maltodextrin/dextrose (SMD), and sucrose rinses (6.15, 5.84, and 5.29, respectively). The mean delta pH (difference between resting and minimum pH) for the sucralose rinse (0.45) was significantly lower when compared to the SM (0.79), SMD (1.14), and sucrose (1.69) rinses. The differences seen in mean pH minimum and mean delta pH for the SM and SMD groups vs. the sucrose group were also statistically significant. Mean areas under the pH vs. time curve for the sucralose, SM and SMD rinses were all significantly less compared to the sucrose rinse. Rinsing with aqueous solutions of sucralose, or of sucralose in combination with maltodextrin and/or dextrose (commercially available formulations, of sucralose) was less acidogenic than rinsing with a sucrose solution of equivalent sweetness.

Remineralizing potential, antiplaque and antigingivitis effects of xylitol and sorbitol sweetened chewing gum.

The objective of this study was to investigate the effects of xylitol and sorbitol sweetened chewing gums on plaque accumulation, gingival inflammation and remineralizing potential of plaque following six weeks of use. Twenty-eight consenting individuals were randomly assigned to each of three phases (six weeks in duration) consisting of chewing xylitol gum, chewing sorbitol gum and a non-chewing phase. Subjects chewed one stick after every meal and at two other times for a total of five sticks per day. At the completion of each treatment phase, plaque and gingival indexes were performed and plaque was later collected. Calcium concentration in plaque was determined by atomic absorption spectophotometry. Reductions in plaque indexes were significant for both xylitol gum (p < 0.001) and sorbitol gum (p < 0.05) when compared to the no chewing period. The gingival indexes reflected a decrement in gingival inflammation with both xylitol and sorbitol, though only sorbitol values were statistically significant (p < 0.05). Chewing xylitol and sorbitol gums reduced plaque accumulation and gingival inflammation. In addition, both gums enhanced the remineralization potential of plaque. Xylitol gum showed a superior effect with respect to remineralization potential and plaque reduction. Sorbitol gum had a superior effect on gingival health but not significantly so.

Chewing gum as aid in treatment of hyposalivation.

Chewing gum is more than a popular confection. In people suffering from dry mouth, chewing gum produces transitory relief from symptoms by stimulating residual functional salivary glands to increase flow rates. Chewing sugarless gum also reduces the risk of carious attack secondary to dry mouth by neutralizing acid production in plaque.