麦芽糖醇口香糖对口腔三种致龋菌的抑制作用  

Effects of the maltitol-gum on cariogenic bacteria

作　　者：李秀娟[1] 钟滨[1] 徐华兴[1] 易敏[1] 王小平[1] 

机构地区：[1]同济大学口腔医学院,上海200072

出　　处：《实用口腔医学杂志》2010年第1期79-82,共4页Journal of Practical Stomatology

基　　金：上海市科委攻关项目(编号:074119614)

摘　　要：目的:探讨麦芽糖醇口香糖对口腔中3种致龋菌的抑制效果。方法:将30名13～15岁龋易感儿童随机分为3组,即麦芽糖醇口香糖组(A组)、木糖醇口香糖组(B组)、空白胶母口香糖组(C组)。咀嚼口香糖前后共收集2次牙菌斑,运用平板法进行牙菌斑中细菌培养计数观察咀嚼口香糖前后3种致龋菌(变链、乳杆、黏放)数量的变化。结果:与咀嚼前相比,咀嚼口香糖4周后A、B、C 3组变链、乳杆、黏放致龋菌数量均呈下降趋势(P<0.001);与C组相比,咀嚼口香糖4周后A、B 2组更能显著降低变链数量(P<0.05);3组间乳杆菌数量和黏放数量的下降无统计学差异(P>0.05)。结论:麦芽糖醇口香糖抑制牙菌斑内变链菌数量较为明显,对乳杆菌、黏放菌的抑制作用则不明显。Objective：To determine the inhibitory effects of maltitol-gum on Streptococcus mutans,Lactobacilli and Actinomyces viscosus in dental plaque.Methods： Thirty 13-15 years old children with DMFS4 were divided into three groups,maltitol chewing gums group（A group）,xylitol chewing gum group（B group） and blank gum base group（C group）.The plaque samples were collected and colony forming units were counted.Results： The levels of three-species cariogenic pathogens in three groups were statistically down-regulated when compared with the baseline（P0.001）.Moreover,A group and B group resulted in a higher decrease of Streptococcus mutans levels compare with C group（P0.05）.The levels of Lactobacilli and Actinomyces viscosus were not statistically different between groups（P0.05）.Conclusion： Maltitol-gum can lead to a significant suppression on Streptococcus mutans levels in dental plaque,while the inhibitory effect of the maltitol-gum on Lactobacilli,Actinomyces viscosus is not obvious.

关 键 词：麦芽糖醇 木糖醇 口香糖 口腔致龋菌 

分 类 号：R78[医药卫生—口腔医学]