Oral and Systemic Effects of Xylitol Consumption

Janket, Sok-Ja; Benwait, Jaspreet; Isaac, Paul D.; Ackerson, Leland K.; Meurman, Jukka H.

doi:10.1159/000499194

Cited by 26 publications

(18 citation statements)

References 98 publications

(141 reference statements)

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“…These findings all need further investigation and in particular, more studies in humans [ 36 – 42 ]. Xylitol also does not appear to affect blood glucose and insulin levels [ 43 – 45 ]. Xylitol may also have antimicrobial effect on Candida albicans and can be used as an effective element in gums, toothpastes, and antimicrobial mouthwashes, especially in patients with candidiasis [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

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A systematic review and meta-analysis of the role of sugar-free chewing gum on Streptococcus mutans

et al. 2021

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Background Preventive strategies targeting Streptococcus mutans may be effective in reducing the global burden of caries. The aim of the current systematic review of published literature was to determine the difference in level of Streptococcus mutans in adults and children who chew sugar-free gum (SFG), compared with those who did not chew gum, who chewed a control gum or received alternatives such as probiotics or fluoride varnish. Methods Systematic review (PROSPERO registration No. CRD42018094676) of controlled trials with adult and child participants where chewing of SFG was the main intervention. Databases searched (1 Jan 1946 to 31 August 2020): MEDLINE, EMBASE, PsycINFO, Scopus, Web of Science, Allied and Complimentary Medicine Database, Cochrane Central Register of Controlled Trials (CENTRAL), Open Grey, PROSPERO and the Cochrane library of systematic reviews. ‘Search terms included Medical Subject Headings, and free text to cover the following range of constructs: chewing gum, sugar free, oral health, caries, xerostomia, periodontal disease. Data extraction and Risk of Bias assessment was undertaken by three researchers using a modified version of the Cochrane RoB tool (version 1). Data synthesis was conducted using meta-analysis in STATA. Results Thirteen studies of SFG with micro-organisms as outcomes were identified. The use of SFG significantly reduced the load of Streptococcus mutans (effect size − 0.42; 95% CI − 0.60 to − 0.25) compared to all controls. In seven of the 13 studies the confidence intervals of the effect size estimate included zero, suggesting no effect of the intervention. Twelve trials used xylitol gum only as the basis of the intervention; xylitol gum significantly reduced the load of Streptococcus mutans (effect size − 0.46; 95% CI − 0.64 to − 0.28) in comparison to all controls. There was a moderate level of heterogeneity across the included studies. No adverse effects were recorded. Conclusion Chewing SFG reduces the load of Streptococcus mutans in the oral cavity in comparison to non-chewing controls. Considering the degree of variability in the effect and the moderate quality of the trials included, there is a need for future research exploring the use SFG as a preventive measure for reducing the cariogenic oral bacterial load.

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Section: Discussionmentioning

confidence: 99%

“…The recommendation would be to further research the effect of xylitol use on Streptococcus mutans counts in relation to the above-mentioned general health-related outcomes. Any health benefits of using xylitol products must be considered in relation to the reported role of xylitol in gut dysbiosis and metabolic acidosis [ 45 ].…”

Section: Discussionmentioning

confidence: 99%

A systematic review and meta-analysis of the role of sugar-free chewing gum on Streptococcus mutans

et al. 2021

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“…Xylitol is the main sweetener of the low-GI/GL dessert, replacing the sugar contained in the conventional dessert. Xylitol belongs to the group of sugar alcohols, polyols, in which the carbonyl moiety (- – - C = O) of carbohydrates is replaced by an alcohol radical (- – - CH-OH) [ 11 ]. It is present in a very small quantity in fruits, such as plums, strawberries, and raspberries, and vegetables, such as cauliflower, pumpkin, and spinach, and it is produced commercially by hydrogenation of xylose in a nickel-catalyzed process.…”

Section: Discussionmentioning

confidence: 99%

Low-Glycemic-Index/Load Desserts Decrease Glycemic and Insulinemic Response in Patients with Type 2 Diabetes Mellitus

et al. 2020

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Diabetes mellitus is a chronic disease whose prevalence is growing worldwide. Consumption of desserts with low glycemic index (GI) and low glycemic load (GL) in a balanced hypocaloric diet has a positive impact on anthropometric and metabolic parameters in patients with type 2 diabetes mellitus (T2DM). The aim of the present study was to evaluate the glycemic and insulinemic response after consumption of desserts with low GI/GL in patients with T2DM. Fifty-one patients consumed either 83 g of the conventional dessert or 150 g of the low GI/GL dessert in random order after an overnight fast. Serum glucose, triglycerides, and insulin were measured at baseline (immediately before ingestion) and at 30, 60, 90, and 120 min postprandially. Subjective appetite measurements were performed using visual analog scales (VASs). There were significant differences at 30 (p = 0.014), 60 (p < 0.001), and 90 min (p < 0.001) postprandially between the two desserts for glucose and at 30 (p = 0.014) and 60 min (p = 0.033) postprandially for insulin. Glucose iAUC was significantly lower in low-GI/GL dessert compared to control (p < 0.001). Serum triglycerides and insulin iAUC did not differ between the two trials. Fullness VAS ratings were significantly higher after consumption of the low-GI/GL dessert compared to conventional dessert. Likewise, hunger, additional food, and additional food quantity VAS ratings were significantly lower after the consumption of the low-GI/GL dessert compared to control. Consumption of low-GI/GL dessert indicates a positive impact on metabolic parameters in T2DM patients.

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“…Para la prevención de la caries dental existen diversas estrategias, como una correcta higiene bucal, el uso de productos que contienen xilitol, uso de flúor o consumo de agua fluorada, reducir el consumo de alimentos azucarados o con carbohidratos y también el uso de colutorios antibacterianos como la clorhexidina (Nuñez et al, 2010;Bonetti & Clarkson, 2016;Janket et al, 2019). Frente a la búsqueda de nuevas propuestas de carácter preventivo o de tratamiento, diversas investigaciones han propuesto el uso de agentes naturales con el objetivo de comprobar su efectividad frente al S. mutans u otras bacterias precursoras de la caries (Dona & Rueda, 2015;Airen et al, 2018).…”

Section: Introductionunclassified

Caracterización Química y Actividad Antibacteriana in vitro de un Extracto Etanólico de Propóleo Peruano Frente a Streptococcus mutans

Checalla-Collatupa

Sánchez-Tito

2021

Int. J. Odontostomat.

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RESUMEN:El objetivo del estudio fue caracterizar químicamente un extracto etanólico de propóleo peruano y evaluar su actividad antibacteriana frente a Streptococcus mutans. (S. mutans). Se obtuvo el extracto etanólico de propóleo (EEP) por maceración en alcohol al 70 % durante 15 días, el EEP fue sometido a cromatografía en capa fina para identificar sus componentes químicos. El EEP fue diluido con agua destilada para obtener concentraciones de 75 %, 50 % y 25 %. La actividad antibacteriana se realizó mediante la prueba de difusión en disco sobre medio Brain Heart infusion agar(BHA) inoculado con S. mutans ATCC® 25175™, se empleó clorhexidina (CHX) al 0,12 % como control positivo. Las placas fueron incubadas por 48 horas a 37 ºC en condiciones de microaerofilia. Posteriormente se realizó la medición de los halos de inhibición con un compás Vernier. Los resultados mostraron que el EEP presenta como principales componentes terpenos, di-terpenos y terpenoidales. Todas las concentraciones del EEP presentaron actividad antibacteriana frente al S.

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Oral and Systemic Effects of Xylitol Consumption

Cited by 26 publications

References 98 publications

A systematic review and meta-analysis of the role of sugar-free chewing gum on Streptococcus mutans

A systematic review and meta-analysis of the role of sugar-free chewing gum on Streptococcus mutans

Low-Glycemic-Index/Load Desserts Decrease Glycemic and Insulinemic Response in Patients with Type 2 Diabetes Mellitus

Caracterización Química y Actividad Antibacteriana in vitro de un Extracto Etanólico de Propóleo Peruano Frente a Streptococcus mutans

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