[Chemical, pharmacological, and clinical study of traditional and modern chewing gum. III. Elastomers of Apocynacea and Sapotacea used in chewing gum].
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Chemical Phenomena↗
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The effects of chewing frequency and duration of gum chewing on salivary flow rate and sucrose concentration.
On ten separate occasions, unstimulated saliva was collected from 12 adults and then eight samples of saliva over a 20-min period while chewing, in random order, 3 g of either Wrigley's Spearmint chewing-gum or gum-base at frequencies of 35, 50, 70, 90, or 130 chews/min. With both stimuli, flow rates peaked in the first minute of stimulation and then fell with time. A repeated-measures analysis of variance showed that for both the gum and the gum-base, flow rates were independent of chewing frequency, except during the first minute with the chewing-gum. The gum elicited a significantly higher flow rate over the first 4 min of chewing, while the base elicited a significantly higher flow rate over the 8-20-min period of chewing. The sucrose concentration in saliva was also independent of chewing frequency. The salivary sucrose concentration peaked during the second minute of chewing (mean +/- SE = 424.7 +/- 20.0 mM) and the concentration then fell progressively with time. However, sucrose was still being released into saliva during the 15-20 min period of chewing (12.6 +/- 0.8 mM). Gum-base which had been chewed without access to saliva was softer than unchewed base but showed no change in filler content or a reduction in the average molecular weight. The decrease in hardness of the chewed gum-base may have resulted from improved mixing of heterogeneous phases and increased dispersion of plasticizing agents.
Adult↗
'Human plaque pH responses to meals and the effects of chewing gum'.
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Chewing Gum↗
Thumbs-up for sugarless chewing gum.
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Chewing Gum↗
A concise history of chewing gum.
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Chewing Gum↗
[Chewing gum--what the dentist says about it. Only sugar-free chewing gums are to be recommended].
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Cariogenic Agents↗
The effect of increased mastication by daily gum-chewing on salivary gland output and dental plaque acidogenicity.
The effect of increased mastication on plaque metabolism and salivary gland function was determined in 11 human subjects who chewed a sugarless gum for ten minutes of each waking hour for two weeks. Prior to and at the conclusion of the gum-chewing regimen, unstimulated whole saliva and 2% citric-acid-stimulated parotid saliva were collected. Flow rates, pH, and buffer capacity were determined on all saliva samples. In addition, parotid saliva was analyzed for protein concentration and the proteins further studied by SDS-PAGE. The plaque pH response to a 10% sucrose rinse was also measured before and after the regimen. Significant increases were observed in the pH and buffer capacity of unstimulated whole saliva as were similar increases in the flow rate, pH, and buffer capacity of stimulated parotid saliva. Protein concentrations and profiles remained unaffected. In addition, the resting plaque pH and minimum plaque pH reached after a sucrose challenge were both raised significantly, with a significant reduction in the cH area. The results of this study indicate that increased masticatory effort by frequent consumption of sugar-free chewing gum over a prolonged time period resulted in a functional increase in the output of stimulated parotid saliva, as well as in increases in pH and buffer capacity of whole and parotid saliva, which may help to reduce plaque acidogenicity.
Acids↗
The effects of chewing-gum stick size and duration of chewing on salivary flow rate and sucrose and bicarbonate concentrations.
The objectives were to determine (1) the relations between salivary flow rate and the sample weights of chewing-gum and gum base, (2) whether any reduction in salivary flow rate with duration of chewing is due to a reduction in hardness of gum base with chewing, and (3) the sucrose and bicarbonate concentrations in saliva elicited by different weights of chewing-gum containing sucrose. Ten subjects chewed, for 20 min, samples of 1, 2, 3, 6 and 9 g of gum base and of a sucrose-containing chewing-gum. With each sample, salivary flow rates peaked initially and then fell to a relatively constant value. Flow rates during the periods of 1-2 and 15-20 min were linearly related to the logarithm of sample weight. With the chewing-gum samples, virtually all the sucrose was released into the saliva during the 20 min of chewing, with peak concentrations (201-666 mM) at 1-2 min, and bicarbonate concentrations were higher with the 9-g than the 3-g samples. Six subjects chewed 3 g of gum base and within 45 min the weight of base had increased to 122% of the original, presumably due to the uptake of saliva. The hardness of gum base was determined at 21 and 36 degrees C, 21 and 36 degrees C after it had been chewed, and 21 degrees C after it had been chewed without exposure to saliva, and gave Brinell values of 0.277, 0.038, 0.022, 0.002 and 0.061, respectively.(ABSTRACT TRUNCATED AT 250 WORDS)
Adult↗
Influence of sweetened chewing gum on appetite, meal patterning and energy intake.
The concurrent increases of snacking and obesity suggest the possibility for some form of inter-meal oral stimulation with high satiety value to moderate rising obesity rates. This study explored the influence of sweetened chewing gum on appetitive ratings, meal patterning and food intake. Three test conditions were imposed after a fixed lunch preload: no gum chewing, gum chewing 2 h after lunch and gum chewing when hungry. Forty-seven participants, 29 males and 18 females, completed each treatment, one day a week for three weeks. Participants were fed lunch in a laboratory setting, and after being instructed on that day's test procedures, they were allowed to leave the laboratory. Throughout the remainder of the day, appetitive, mood and intake data were self-reported. The results indicate appetite ratings, meal patterning and food intake do not differ among the three treatment conditions. While these results did not support an effect of brief chewing of a sweetened gum, further exploration of variations of the sensory properties of gum and exposure patterns may still prove worthwhile.
Adolescent↗
The mobilization of aluminum from three brands of chewing gum.
The aluminium content of three chewing gums was measured before and after chewing. Analysis by atomic absorption spectrometry demonstrated that a single stick of chewing gum may contain as much as 4 mg aluminium. Analysis of samples after chewing revealed that between 2 and 21% of the aluminium in some chewing gums is mobilized during chewing. These data suggest that a stick of chewing gum can yield aluminium levels that correspond to 0.05-2.22% of the typical daily intake of aluminium from all dietary sources. Therefore, although the aluminium content of some chewing gums is relatively large, only a small proportion of the aluminium is mobilized by chewing. These gums are unlikely to contribute significantly to the daily intake of dietary aluminium.
Aluminum↗
Comparative effects of xylitol- and sucrose-sweetened chew tablets and chewing gums on plaque quantity.
The effects of chewing gums and chew tablets sweetened with sucrose or xylitol on the quantity and adhesivity of dental plaque were studied with 14 volunteer dental students (mean age 23.2). The subjects participated in a four-phase study in which one of four different test products was used during each period. The 3-d periods were interspaced with 4-d normalization phases. The following four experimental products were tested: chewing gums (CG) and chew tablets (CT), sweetened with sucrose (s) or xylitol (x). The amount of plaque was determined through an automatic planimetric procedure on teeth treated with Dentotest. The total plaque areas before brushing were significantly larger in the CTs group compared with the CTx group. After brushing, the plaque areas remained larger in the CTs group. In the determination of the thick plaque areas, the use of CTx was associated with significantly smaller plaque scores than the use of CTs. In the adhesivity studies CGx consistently yielded the lowest plaque scores, but the differences between x and s were not significant. The comparison between CT and CG suggested that CTx produced significantly smaller plaque scores than CGx before brushing, but not after. This finding was considered to result from the differences involved in the texture and chemical composition between tablets and chewing gums. The present study showed that the use of CGx and CTx was associated with clinically more advantageous plaque effects than the use of corresponding products sweetened with sucrose.
Adult↗
Effect of gum chewing on the pH of dental plaque.
Saliva stimulation by gum chewing has been reported to neutralize plaque acidity. We compared the plaque pH response to bread with honey followed by sucrose-or sorbitol-sweetened gum chewing for 20 minutes. Bread and honey was chosen as previous work in our laboratory found this a worst case challenge in terms of the extent and duration of the pH decline. The study design was factorial with: 4 subjects x 2 replicates x 3 treatments. Each subject received each of the 3 treatments: food (bread and honey), food followed by sorbitol chewing gum, and food followed by sucrose chewing gum. Subjects accumulated plaque for 3 days on a partial prosthesis with a glass electrode set in the approximal space in the gap left by a missing first molar. Plaque pH was monitored for 150 min: baseline (0-10), food (11-30), +/- gum chewing (31-50), post-chew monitoring (51-150). ANOVA of mean plaque pH showed no difference between treatments at baseline. Significantly higher pH levels (p < 0.01) were shown with both gums compared to no gum during the chew and post-chew phases. Plaque pH data were also converted to absolute acid values (cH). Food alone produced 1703 mumol/min.; food followed by sorbitol chewing gum produced 53 mumol/min.; and food followed by sucrose gum produced 156 mumol/min. While the post-chew pH curves were not identical for sucrose vs. sorbitol chewing gums, both neutralized plaque acidity, probably due to the induced salivary action.
Adult↗
The site-specificity of supragingival calculus deposition on the lingual surfaces of the six permanent lower anterior teeth in humans and the effects of age, sex, gum-chewing habits, and the time since the last prophylaxis on calculus scores.
The hypotheses to be tested were: (i) that chewing sugar-free gum frequently and for long periods would be associated with higher amounts of supragingival calculus, and (ii) that there would be no site-specificity of calculus deposition on the lingual surfaces of the 6 lower anterior teeth. Subjects, 436 in Glasgow and 191 in Winnipeg, were scored for calculus at mesial, lingual, and distal sites on the lingual surface of each of the 6 lower anterior teeth, by the Volpe-Manhold method. They also answered questions on the time since the last prophylaxis, the frequency of gum chewing, the type of gum chewed, and the length of a typical gum-chewing episode. A subset (233) of the Glasgow subjects were scaled and re-scored for calculus 3 months later. When the data for the logarithmic transformations of the initial calculus scores were subjected to stepwise multiple-regression analysis, the only factor which correlated significantly with initial calculus scores in both cities was the time since the last prophylaxis. In the Glasgow subjects scored 3 months after a prophylaxis, there was a negative correlation between chewing sugar-free gum and calculus scores, whereas in the Winnipeg subjects, age and the chewing of sucrose-containing and sugar-free gum were positively correlated with calculus scores. Thus, the results were contradictory with respect to the first-tested hypothesis. The calculus distribution patterns were very similar in the subset of Glasgow subjects and the Winnipeg subjects, with the amounts on the lateral incisors and canines averaging 70.2% and 44.5%, respectively, of those on the central incisors. Thus, the second hypothesis was disproved.
Adolescent↗
Mechanical effects and volatile sulfur compound-reducing effects of chewing gums: comparison between test and base gums and a control group.
OBJECTIVE: Chewing gum may act as a masking or a therapeutic agent against the different chemical compounds that are responsible for oral malodor. An open-label exploratory study investigated the effect of mastication and aromatic components of chewing gum on reducing oral volatile sulfur compounds. METHOD AND MATERIALS: Twelve dental students (5 males and 7 females) acted as their own controls. Toothbrushing stopped 12 hours before observations. Measurements included organoleptic and volatile sulfur compound scores and the pH of the anterior and posterior zones of the dorsal tongue. Measurements were made at 9 AM and 12 PM on 1 day for 3 successive weeks; week 1, no gum (control); week 2, test gum; week 3, unsweetened gum base. This open-label study was then completed by an observer-blind study, according to the same schedule; the recorded measurement was the plaque index. RESULTS: The pH, volatile sulfur compounds, and organoleptic scores were similar for all groups. The pH was more basic in the posterior part than in the anterior zone of the dorsal tongue, irrespective of time and presence or absence of chewing gum. In addition, the volatile sulfur compound score rose transiently immediately after the test gum, and the organoleptic score fell in the first hour only after the test gum. The two chewing gum groups seemed to have a greater reduction in plaque index than did the control (no gum) group. CONCLUSION: Chewing gum may have a valuable mechanical role in cleaning dental surfaces, and the test gum may temporarily control bad breath. After 3 hours, similar volatile sulfur compound scores were observed for subjects who chewed either test or unsweetened gum base and control subjects.
Analysis of Variance↗