EMİNE NURSEN TOPCUOĞLU, SEVGİ ÇİFTÇİ, FAHRİYE KESKİN, Güven KÜLEKÇİ

Ksilitollü sakız çiğnemenin çürük yapıcı mikroorganizmalara etkisi

Bu çalışmanın amacı, on-on iki yaşlarındaki ilköğretim okulu öğrencilerinin piyasada satılan ksilitollü ve ksilitolsüz sakızları gözetim altında günde üç kez beş dakika olmak üzere dört hafta boyunca çiğnemeleri sonucu, tükürük mutans strep- tokokları (MS), laktobasil (LB) ve maya düzeyleri ile Streptococcus mutans ve Streptococcus sobrinus varlığı üzerindeki etkisini incelemektir. Yatılı bir ilköğretim okulundaki 98 öğrenciden tükürük MS düzeyi >105 cfu/ml olduğu saptanan 29 öğrenci (yaş orta- laması=10.6) çalışma grubunu oluşturmuştur. Ağız diş muayeneleri yapılan grup rastgele ksilitollü sakız çiğneyen (G1, n:12), ksilitolsüz sakız çiğneyen (G2, n:11) ve sakız çiğnemeyen kontrol grubu (G3, n:6) olmak üzere üç alt gruba ayrılmıştır. G1 ve G2 haftada 5 gün olmak üzere 4 hafta boyunca günde 3 kez 5 dakika süreyle gözetim altında sakız çiğnemişlerdir. Çalışmada günlük ksilitol dozu 1.92 gram (3 kez x 2 draje x 0.32 g) olarak hesaplanmıştır. Grupların oluşturulma aşamasın- da, dört haftalık sakız çiğneme süresi sonunda ve bu süreden 5 ay sonra olmak üzere gruplardan toplam üç kez uyarımlı tükürük örnekleri alınmıştır. Tüm örneklerden MS, LB ve maya sayımları kantitatif kültür yapılarak hesaplanmış; MS’lerin tür düzeyinde tanısı için türe özel 16S rRNA primerleri kullanarak PCR deneyleri yapılmıştır. S.mutans pozitifliği ilk alınan tükürük örneklerinin tümünde, S.sobrinus pozitifliği ise örneklerin üçünde (% 10) saptanmıştır. Gruplar arasında tükürük örneklerinde MS, LB ve maya düzeyi açısından anlamlı fark bulunmamıştır. Her grupta kendi içinde de LB ve maya düzeyleri açısından anlamlı fark bulunmamışken, MS düzeyi her grubun ikinci örneğinde birin- ciye göre anlamlı olarak azalmış ve son örneğinde anlamlı olarak yükselmiştir (p

Effect of chewing xylitol chewing gum on cariogenic microorganisms

The aim of this study was to investigate the effect of chewing gums with and without xylitol three times daily for 5 min on probation for 4 weeks, on salivary levels of mutans streptococci (MS), lactobacilli (LB) and yeast and the presence of Streptococcus mutans and Streptococcus sobrinus in primary school children at 10-12 years old. The study group was consisted of 29 students (mean age=10.6 years) among the 98 students whose salivary MS level was detected as >105 cfu/ml in a boarding primary school. After oral and dental examination, the group was randomly divided into three sub-groups as chewing the gum with xylitol (G1, n:12), chewing the gum without xylitol (G2, n:11) and chewing no gum (G3, n:6). G1 and G2 were chewed the gums three times daily for 4 weeks (5 days a week) under supervision. The gums were chewed for five minutes and the total daily xylitol dose was calculated as 1.92 grams (3 times x 2 pellets x 0.32 g). Totally three saliva samples were collected from each participants at baseline, immediately after the test period and months after this period. Quantitative culture techniques were used for counting the numbers of MS, LB and yeasts. PCR assays were performed for the species identification for MS using species specific 16S rRNA primers. All the first salivary samples were positive for S.mutans and three of them (10 %) were also positive for S.sobrinus. MS, LB and yeast levels were similar among the groups and among the group members. The MS levels had significantly reduced in the second samples of each groups, while all increased in the last samples (p<0.05). The decline at the MS levels during a four week follow-up, had increased and turned into the old levels during the five months left to follow-up. Within the limits of this study, it appears that, not only chewing gums with and without low-dose xylitol has reducing effects on MS levels, but the regular dental care application, as well.

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