Evaluation of Antibacterial Effect of Different Sucrose Free Hard Candies in High-Risk Patients | ||||
| Al-Azhar Journal of Dentistry | ||||
| Volume 2021, Issue 10, October 2021 | ||||
| DOI: 10.21608/adjg.2021.48691.1320 | ||||
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| Authors | ||||
| Doha M. Gad1; Maha A. Niazy2; Hadeel F. Mohamed3 | ||||
| 1Assistant Lecturer at Conservative Dentistry Department, Faculty of Oral and Dental Medicine, Ahram Canadian University, Cairo, Egypt | ||||
| 2Professor of Operative Dentistry Department, Faculty of Dental Medicine for Girls, Al-Azhar University, Cairo, Egypt | ||||
| 3Associate Professor at Conservative Dentistry Department, Faculty of Oral and Dental Medicine, Ahram Canadian University, Cairo, Egypt | ||||
| Abstract | ||||
| Purpose: This study was conducted to evaluate the effect of four different hard candies on salivary Streptococcus mutans count and change in salivary pH in a group of Egyptian college students. Materials and Methods: Forty-eight healthy dental students, aged 16 -22 years were randomly allocated into 4 different study groups each of 12 students: sucrose free hard candies with licorice extract group, sucrose free hard candies with xylitol extract group, sucrose free hard candies group, and sucrose containing hard candies group (control). Unstimulated saliva was collected from the participants at baseline, following which the participants were given respective hard candies twice daily for 10 days and the subsequent salivary samples were collected at intervals of 14 days and 6 months. The samples were analyzed for Streptococcus mutans count in terms of CFU and pH using pH meter. Results: Regarding baseline – 14 days interval, there was a statistically significant decrease in mean percentage change on bacterial count in licorice and xylitol group Moreover there was also a significant difference in salivary pH between different hard candies Conclusion: Addition of licorice or xylitol to sucrose free hard candies enhances its effect on streptococcus mutans and can shift salivary pH to a neutral value. | ||||
| Keywords | ||||
| Hard candies; Mutans streptococci; Salivary pH; licorice; Xylitol | ||||
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