IADR Abstract Archives
Cariogenic Potential Of Liquid Sweeteners Commercialized In Chile, In Vitro.
Objectives: Artificial sweeteners in different formats have been developed as sugar substitutes. Our group previously demonstrated that solid commercial sweeteners retain a cariogenic potential, but no information is available on the caries potential of the liquid sweeteners widely available in the market. Furthermore, the effect of these compounds has been tested in their pure, rather than the commercial form. The goal of this study, therefore, was to analyze the cariogenic potential of liquid sweeteners commercialized in Chile.
Methods: An in vitro study with a biological model of caries on enamel slabs with Streptococcus mutans UA159 biofilms was used. Six liquid sweeteners commercialized in Chile were analyzed: Saccharin, Sucralose, Tagatose, Fructose, “Balanced” Stevia and Pure Stevia. After biofilm formation, the slabs/biofilms were exposed for 5 days, 3 times per day for 5 min to the treatments, in similar quantities, with the corresponding positive and negative controls. Media pH was monitored twice per day. At the end of the experiment, the following outcomes were assessed: acidogenicity, loss of surface hardness (demineralization) and from the biofilms the biomass and viable cells was analyzed. The entire experiment was repeated three times, each in triplicate (n=9).
For the statistical analysis, ANOVA and Tukey with a level of significance of 95% were used.
Results: Results indicated that the different sweeteners induced an overall reduction of about 35% on acidogenicity and over the enamel demineralization, when compared to 10% sucrose, used as the caries-positive control (p<0.05). All the tested products resulted in higher demineralization and pH than the caries-negative control (p but higher than the negative control (p<0.05). No significant differences we observed on biomass and viable cells among all the sweeteners.
Conclusions: In conclusion, liquid sweeteners marketed in Chile are less cariogenic than sucrose, but they retain the ability to induce demineralization and should be recommended with caution.
Methods: An in vitro study with a biological model of caries on enamel slabs with Streptococcus mutans UA159 biofilms was used. Six liquid sweeteners commercialized in Chile were analyzed: Saccharin, Sucralose, Tagatose, Fructose, “Balanced” Stevia and Pure Stevia. After biofilm formation, the slabs/biofilms were exposed for 5 days, 3 times per day for 5 min to the treatments, in similar quantities, with the corresponding positive and negative controls. Media pH was monitored twice per day. At the end of the experiment, the following outcomes were assessed: acidogenicity, loss of surface hardness (demineralization) and from the biofilms the biomass and viable cells was analyzed. The entire experiment was repeated three times, each in triplicate (n=9).
For the statistical analysis, ANOVA and Tukey with a level of significance of 95% were used.
Results: Results indicated that the different sweeteners induced an overall reduction of about 35% on acidogenicity and over the enamel demineralization, when compared to 10% sucrose, used as the caries-positive control (p<0.05). All the tested products resulted in higher demineralization and pH than the caries-negative control (p but higher than the negative control (p<0.05). No significant differences we observed on biomass and viable cells among all the sweeteners.
Conclusions: In conclusion, liquid sweeteners marketed in Chile are less cariogenic than sucrose, but they retain the ability to induce demineralization and should be recommended with caution.