Journal of Dental Medicine

Background and Aim: The microbial cause of dental caries has been proved among its multifactorial etiologies. The prevention and control of dental caries is very critical because of high prevalence and cost especially in high risk patient such as xerostomia. Based on the world attraction to traditional treatment and importance of drug extraction of natural materials and plants, in this in vitro study effect of hydroalcoholic extract of Salvia officinalis and Pimpinella anisum which were very useful in traditional treatment of mouth and teeth disease has been determined against cariogenic bacteria.

Materials and Methods: In this experimental study, hydroalcoholic extracts have been prepared from Salvia officinalis and Pimpinella anisum with maceration method. Their antibacterial activity against Streptococcus mutans, Lactobacillus rhamnosus and Actinomyces viscosus have been evaluated with broth macrodilution method. Data were analyzed with Mann-Whitney test.

Results: Minimum Inhibitory Concentration for Salvia officinalis and Pimpinella anisum for streptococcus mutans were respectively 6.25 and 12.5 µg/ml, for Lactobacillus rhamnosus were 1.56 and 12.5 µg/ml and for Actinomyces viscosus were 12.5 and 50 µg/ml.

Conclusion:Both extracts had growth inhibitory effect on all three bacteria. Salvia officinalis had significantly greater effect on inhibition of growth of all three bacteria. Both extracts had bactericidal effect in the range of concentration.

Background and Aims: Studies show that sucrose containing chewing gums are cariogenic. The aim of this study was to evaluate the effect of two commercial chewing gums with and without sucrose on dental plaque accumulation compared with the control group.

Materials and Methods: In this clinical study, plaque accumulation during three 7-day periods (with two weeks interval) was recorded (Sillness & Loe Index) in a group of 23 volunteer male dental students who chewed in the first two periods sugar-free or sugar-containing chewing gums (Olips and Orbit, respectively) and in the last period did not chew any gum. Participants were asked to chew daily five gum sticks after meals for about twenty minutes. The data were statistically analyzed using Repeated Measure ANOVA and paired-T test.

Results: The results showed that chewing any gum even sucrose-containing gum decreased the level of dental plaque accumulation (P<0.001). However, the decreasing effect of sugar-free gums was significantly higher (P<0.001).

Conclusion: Although sugar free gum was more effective than sugar containing gum on reducing dental plaque accumulation, chewing even sugar containing gums could decrease the level of dental plaque.

Background and Aims: Soy milk in competition with other drinks introduced as healthy and nutrient drink. Nowadays, most important tendency to consume soy milk is new extended developments to produce soy milk with more acceptable taste and is believed that soy milk is a good substitute for bovine milk in lactose-intolerant people. Cariogenic potential of bovine and soy milk is a subject for lots of researches in the last decade. The aim of this study was to evaluate the effect of soy and bovine milks on the pH changes of dental plaque.

Materials and Methods: In this study, 10 healthy dental students in age range of 25-35 were selected after written consent upon study entrance criteria's such as, amount of saliva streptococcus mutans, amount of lactobacillus, salivary secretion rate, buffering capacity of saliva, absence of active dental caries, absence of systemic disease and etc. Dental plaque pH in the interproximal areas of 2nd premolar and 1st molar in all 4 quadrants was taken by Metrohm micro electrode and digital pH meter before (0) and at 2, 5, 7, 10, 15, 20, 30, 40, 50 and 60 min after taking with 3 tested materials (soy milk, plain milk 1.5% and 10% sucrose solution as a positive control). Then pH curves were drawn according to the time of each test product. In this study, using pH=6 was considered as critical pH. Maximum pH drop and ∆pH after taking 3 tested materials were analysed Repeated measure ANOVA (P<0.05).

Results: According to the test materials, the lowest pH was after rinsing with 10% sucrose solution following soy milk and in the last was 1.5% bovine milk. All the test materials showed significant differences among each others
(P<0.05).

Conclusion: Bovine milk in none of frequent timing dropped its pH below basic pH but also significantly increased the plaque pH above the critical pH. The maximum pH drop for soy milk was in 2minutes after consumption but it never reached below the critical pH.