Effects of Fermented Lingonberry Juice Mouthwash on Salivary Parameters—A One-Year Prospective Human Intervention Study

Abstract

A one-year prospective human intervention study was performed to examine the effects of fermented lingonberry juice (FLJ), used as a mouthwash for six months, on salivary parameters. A total of 25 adult participants used 10 mL of FLJ as mouthwash 30 s daily for 6 months in addition to their normal oral homecare routines. Standard oral examinations and gathering of samples were performed at the beginning of the study and after six months and one year. Resting and stimulated saliva secretion rates, resting saliva pH, and stimulated saliva buffering capacity were determined. A questionnaire of participants’ subjective sensations of mouth dryness was also recorded at each timepoint. Fermented lingonberry juice mouthwash had positive effect to all five salivary parameters and were, according to the omnibus test, statistically significant during the study period. Analysis of the subjective dry mouth sensation questionnaires revealed that symptoms of xerostomia decreased due to the use of FLJ. This study revealed that the once-a-day use of FLJ mouthwash had a beneficial, increasing effect on salivary flow rates, buffering capacity, and salivary pH. FLJ thus can be safely used as an adjunctive and beneficial therapy in oral homecare, protecting teeth and oral mucosa, including periodontium, and also relieving dry mouth symptoms.

Antimicrobial and Anti-Inflammatory Oral Effects of Fermented Lingonberry Juice—A One-Year Prospective Human Intervention Study

“…Lingonberries are known to have antimicrobial, anti-inflammatory, and antioxidant effects. 36 Clinical human trials have shown beneficial effects of FLJ on salivary parameters and reducing xerostomia, 37 and potential inhibition of plaque levels, bleeding on probing, and inflammation in dental implants. 38…”

The effect of sugar-sweetened carbonated soda and carbonated mineral water on the salivary pH value

“…Za oralnu biohemiju pljuvačka, koju luče egzokrine pljuvačne žlezde, ima veliki značaj. Ona je vodeni rastvor koga sekretuju velike pljuvačne žlezde (parotidne, submandibularne i sublingvalne), male pljuvačne žlezde koje se nalaze u sluzokoži usana, obraza, jezika, nepca i ždrela i gingivalnih cervikalnih fluida [1]. Dnevno se u proseku izluči 700-800 ml pljuvačke, koja se u fiziološkim uslovima proguta i apsorbuje u digestivnom traktu [1].…”

“…Istraživanja su mahom rađena in vitro, gde je ispitivan puferski kapacitet pljuvačke ili sposobnost kiselih napitaka da oštete gleđ i dentin zuba [6][7][8][9][10][11][12]. In vivo istraživanja su vršena na ispitanicima dečjeg uzrasta i na mladima 18-25 godina starosti, merenjem vrednosti pH pljuvačke u različitim intervalima posle uzimanja voćnih sokova, čajeva, vina ili konzumiranja određene vrste poslastica ili hrane [1,[4][5][13][14][15][16][17][18][19][20]. In vivo nalazi o vrednostima pH pljuvačke kod čoveka posle uzimanja gazirane mineralne vode i zaslađenog napitka kola u različitim vremenskim intervalima u naučnoj literaturi su veoma oskudni.…”

“…Saliva, which is secreted by the exocrine salivary glands, is of great importance for oral biochemistry. It is an aqueous solution secreted by large salivary glands (parotid, submandibular and sublingual), small salivary glands located in the mucous membrane of the lips, cheeks, tongue, palate and pharynx and gingival cervical fluids [1]. There is 700-800 ml of saliva secreted daily on average, which is swallowed and absorbed in the digestive tract under physiological conditions [1].…”

“…The studies have mostly been done in vitro, focusing on examining the buffering capacity of saliva or the ability of acidic beverages to damage the teeth enamel and dentin [6][7][8][9][10][11][12]. In vivo studies have been carried out on children and young people aged 18-25 by measuring the salivary pH value at different intervals after taking fruit juices, teas, wine or consuming certain types of sweets or foods [1,4,5,[13][14][15][16][17][18][19][20]. In vivo findings on the salivary pH values in humans after taking carbonated mineral water and sugar-sweetened soda at different time intervals in the scientific literature are few.…”