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Tracing for ABH-Antigens on Chewing Gum 14 different chewing gum-brands were examined for their quality as trace carriers. Our examinations of freshly chewed gums resulted in distinction of ABH-antigens without greater difficulties by using absorption/elution and absorption/inhibition techniques. A simple method was developed to pulverize chewing gum for elution of the antigens.
PURPOSE: To describe a method whereby chewing gum tackiness can be measured. MATERIALS AND METHODS: The chewing gum used for the experiment was V6 (Freshmint). Paladur denture base material, Silux Plus, P-50 and Heliomolar resin composites and Luxalloy amalgam were used. Squared specimens (15 x 15 x 2 mm) composed of the polymerized materials tested or set amalgam were made with a mold. As gold specimen, a gold-plated brass specimen was used, having the same dimension as specified above. A tooth enamel specimen (5 x 5 mm) was made out of flat ground human enamel from an incisor. All specimens were stored for more than 7 days in water before use, and wet ground on paper No 320 immediately before testing. The adhesion was measured by a balance equipped with a recorder and a bottom attachment, to which a chain was mounted. The end of the chain was attached to a quadratic brass plate, to which one of the above described specimen was glued by cyanoacrylate. Another brass plate, with an attached specimen of the same material, was mounted in a small vise in such way that the two specimens were parallel with and facing each other. A motor drive enabled parallel removal of the two plates from each other. The gum was chewed approximately 1 second between bites and for various periods of time. It was then pressed between the two parallel squares (mentioned above) of restorative materials or enamel, reaching a final distance of 1 mm between the plates and occupying the entire space between the plates. The study was carried out at 36 degrees C, and the two plates were wetted with fresh saliva or water immediately before placement of the chewing gum. Excess liquid was removed after the wetting, leaving a thin film. The maximal force during parallel removal of the two plates from each other was recorded. The measurements were performed eight times in each group, and the mean adhesion per surface area and SD was expressed as mN/mm(2). The measurements were repeated for some of the groups. The significance of differences between each group was tested by Newman-Keul's Multiple Range Test at a 5% level of significance. RESULTS: Adherence of chewing gum to dental restorative materials and enamel was found to decrease as follows: denture base material > resin composites = silver amalgam > gold > human enamel. The adhesion was dependent on gum base and not on the sweetening additives and reached a maximum after about 2 minutes' chewing.
An unknown color in chewing gum imported from Canada was determined. The color was identified by TLC and HPLC as the trisodium salt of 3-hydroxy-4[(4-sulfopheny)azo]-2,7-naphthalenedisulfonic acid (RS-SA), one of the subsidiary colors of sunset yellow FCF. The concentration of RS-SA in sunset yellow FCF used in the chewing gum was 4.3%
Consumers report that chewing gum can reduce cravings and the likelihood of snacking. The present study set out to examine the effects of chewing gum on subjective appetite and snack energy intake (EI) in 60 participants (40 females, 20 males, 21.7+/-4 years; BMI=22.7+/-3.4) who came to the laboratory four times for lunch and then returned 3 h later for a snack. Participants consumed salty or sweet snacks after chewing gum (sugar-free or regular) for 15 min hourly after lunch or had no-gum. Hunger, desire to eat and fullness were rated immediately after lunch (T0) and hourly post-lunch (T1 and T2) until just before snack (T3). Chewing gum reduced EI by 36 cal (401.8+/-22 kcal) compared to no-gum (437.7+/-23 kcal; p=0.04). Rated hunger increased from T0 to T3 (p<0.001); however, this was less after gum compared to no-gum (p<0.01). Desire to consume salty and sweet snacks also increased. However, desire to eat sweet snacks (but not salty) increased less after gum compared to no-gum (p=0.004). Therefore, chewing gum suppressed appetite, specifically desire for sweets and reduced snack intake. This supports anecdotal reports by consumers and could inform weight control strategies.
In many countries nicotine-containing chewing gum (Nicorette) is used to help to break the habit of smoking. Saliva was collected every 5 min from chewers of nicotine chewing gum and analysed for tobacco-specific nitrosamines. Detectable levels of tobacco-specific nitrosamines were found in all samples collected between 5 and 15 min after chewing had started. The levels of N'-nitrosonornicotine ranged from 0.4 to 19 ng/g of saliva and those for the sum of N'-nitrosoanatabine plus N'-nitrosoanabasine from 1.3 to 46 ng/g. 4-(N-methyl-N-nitrosamino)-1-(3-pyridyl)-1-butanone was not detected in the saliva. The nicotine chewing gum was found to contain up to 380 ng tobacco-specific nitrosamines/g of chewing gum.
The purposes of this pilot study were: 1. to compare two methods of teaching dental anatomy-CD + lab vs. standard lecture + lab; and 2. to determine whether actively chewing gum during lecture, lab and studying would have an effect on learning. Only the written examination average scores for the gum vs. no gum chewing groups showed differences that appear to be educationally meaningful, though not statistically significant because of the limited number of subjects in this pilot study. This pilot study suggests that: 1. the cost-effective method of using a self-study CD is as educationally effective as a standard lecture; 2. gum chewing resulted in higher scores in the written examination; and 3. future, full-sized studies should be conducted to confirm these findings.
During chewing, the oral cavity functions like a bellow, forcing volatile flavour compounds into the exhaling air to the nasal compartment. Accordingly, we hypothesised that flavour release from chewing gum is predominantly governed by chewing frequency (CF), although other oral functions, like masseter muscle activity (MMA), chewing force (CFO), and saliva flow rate (SFR), may also play a role. In 10 healthy young males, the retronasal expired air of menthol and menthone from peppermint-flavoured (2%) chewing gum was determined as functions of CF, SFR, MMA, and CFO. The experimental setup comprised three separate series of a 4-min chewing period. These series differed only with respect to CF, i.e., habitual frequency, and 60 and 88 strokes/min. Results showed that more than 50% of the released menthol and menthone could be retrieved in the expired air and saliva. After 2-min of chewing, the concentration of flavour compounds in the expired air depended primarily on MMA and CF, becoming higher with increased MMA and CF. The concentration of flavour compounds in saliva depended primarily on SFR and the duration of the chewing task, becoming lower with high SFR and prolonged chewing duration. An increased volume of saliva in the mouth seemed to keep more flavour compounds in the aqueous phase, thereby diminishing the release via the retronasal route. In conclusion, flavour release to the retronasal compartment was dependent on MMA and CF and influenced by the volume of saliva present in the mouth.
Chewing gums may be suitable vehicles for the delivery of xylitol (X) and chlorhexidine acetate (CHX), both of which can aid oral health. The aim of this study was to determine the clinical effectiveness of chewing gums containing X or a combination of X and CHX in a double-blind, randomised, cross over, 5-day clinical trial, with a 9-day washout period in a group of participants over 40 years old. After professional tooth cleaning, 8 subjects (mean age 51.3+/-10.4 years) used in a random order 2 pieces of ACHX (a liquorice flavoured CHX/X) gum, 2 pieces of BCHX (a chocolate mint flavoured CHX/X), 2 pieces of X (a liquorice flavoured X gum) and 1 piece of ACHX. Gums were chewed 2x daily for 15 min and volunteers refrained from all other oral hygiene procedures. Data were analysed using Friedman nonparametric analysis of variance. Plaque indices for chewing 2 pieces of ACHX gum (0.78+/-0.15) and BCHX gum (0.52+/-0.15) were significantly lower (p<0.0006) than for X gum (1.57+/-0.08). The gingival index was significantly greater (p<0.05) for X containing gum than for the other chewing regimes. The subjects' attitudes to the gums were also assessed by structured questionnaires which showed that all gums were easy to chew, did not adhere to dentures, teeth or restorations and that the subjects preferred to chew 2 pellets rather than 1.
The effect of chewing gum containing xylitol on the incidence and progression of dental caries was tested in a sample of 274 children, aged eight and nine years, of low socio-economic status and high caries rate. They were divided into two experimental groups (15% and 65% xylitol chewing gum distributed three times a day at school) and one control group (without chewing gum). The three groups were exposed to the same basic preventive program. Children who chewed gum had a significantly lower net progression of decay (progressions-reversals) over a 24-month period than did the controls. Results for the two groups chewing gum were similar. Chewing xylitol gum had a beneficial effect on the caries process for all types of tooth surfaces, and especially for bucco-lingual surfaces. The two experimental groups had a DMF(S) increment of 2.24 surfaces, compared with 6.06 surfaces for the control group. For this indicator, there was no difference between the two experimental groups. Results for the plaque index were in agreement with those of the DMF(S) increment and the net progression of decay.
Children have chewed gum since the Stone Age. Black lumps of prehistoric tar with human tooth impressions have been found in Northern Europe dating from approximately 7000 BC (Middle Stone Age) to 2000 BC (Bronze Age). The bite impressions suggest that most chewers were between 6 and 15 years of age. The Greeks chewed resin from the mastic tree (mastic gum). North American Indians chewed spruce gum. The first manufacturing patent for chewing gum was issued in 1869 for a natural gum, chicle, derived from the Sopadilla tree, indigenous to Central America. Chewing gum sold today is a mixture of natural and synthetic gums and resins, with added color and flavor sweetened with corn syrup and sugar. Chewing gum is big business. A significant amount of the $21 billion US candy industry sales is from chewing gums, many of which appeal almost exclusively to children. Despite the history and prevalence of gum chewing, the medical literature contains very little information about the adverse effects of chewing gum. In the present report, we briefly review gum-chewing complications and describe three children who developed intestinal tract and esophageal obstruction as a consequence of swallowing gum.
OBJECTIVE: This study was a randomized, controlled, examiner-blind, four-period crossover design that examined the prevention of induced stain deposition through the use of chewing gums containing either 2.0% or 3.0% sodium hexametaphosphate (Na Hex). METHODOLOGY: The test treatments were an experimental chewing gum containing 2.0% Na Hex, a second experimental chewing gum containing 3.0% Na Hex, a placebo chewing gum (0.0% Na Hex) and no chewing gum. The study was carried out over a four-week period, with each treatment period lasting two days. Treatment periods were separated by a washout period of three to five days. Twelve subjects who met the inclusion and exclusion criteria were given a thorough dental prophylaxis limited to the anterior twelve teeth, and then underwent a baseline digital imaging assessment (DIA) procedure. Each treatment period involved two days of stain induction, which consisted of rinsing for 60 seconds with 10 ml of 0.12% chlorhexidine, followed by chewing with two pellets of the assigned chewing gum for five minutes or by no gum chewing, followed by rinsing with 10 ml of cold tea solution for 60 seconds. This regimen was repeated eight times throughout the day, approximately once an hour. Imaging was completed at baseline and at the end of day 2 of the induced stain regimen. Subjects refrained from any oral hygiene during the two-day stain induction periods. RESULTS: Average baseline L* scores ranged from 76.30 to 76.57. At the end of the two-day stain induction regimen (eight hourly cycles per day) when no gum was chewed ("no gum"), subjects' teeth were 5.18 units darker on average than they were at baseline. At the end of the two-day regimen when the placebo gum was chewed, subjects' teeth were 4.54 units darker on average than they were at baseline. The difference between "no gum" and placebo gum was statistically significant (p = 0.017), and represented a 12.4% reduction in tooth darkness for the placebo gum treatment. Use of the 2.0% Na Hex gum resulted in teeth 3.64 units darker on average versus baseline, and the 3.0% Na Hex gum resulted in teeth 4.02 units darker. Both the 2.0% and 3.0% Na Hex gums resulted in teeth that were statistically significantly less dark (p < or = 0.042) than both the "no gum" and placebo gum treatments. On average, the reduction in tooth darkness for the 2.0% Na Hex gum was 29.7% versus "no gum" and 19.8% versus the placebo gum. The 2.0% Na Hex and 3.0% Na Hex gum treatments did not differ significantly (p = 0.114). CONCLUSION: This study demonstrated that 2.0% and 3.0% levels of Na Hex in a chewing gum prevented the deposition of extrinsic dental stain better than a chewing gum without Na Hex, which in turn prevented the deposition of stain better than no chewing gum.
BACKGROUND: Postoperative ileus limits early hospital discharge for patients who have undergone laparoscopic procedures. Sham feeding has been reported to enhance bowel motility. Here, the effect of gum chewing is evaluated as a convenient method to enhance postoperative recovery from ileus after laparoscopic colectomy. STUDY DESIGN: A total of 19 patients who underwent elective laparoscopic colectomy for colorectal cancer participated in the study. Each patient was randomly assigned to one of two groups: a gum-chewing group (n = 10, mean age 58.6 years, range 50 to 71 years) or a control group (n = 9, mean age 60.6 years, range 45 to 80 years). The patients in the gum-chewing group chewed gum three times a day from the first postoperative AM until oral intake. The times of the first passage of flatus and defecation were recorded precisely. RESULTS: The first passage of flatus was seen, on average, on postoperative day 2.1 in the gum-chewing group and on day 3.2 in the control group (p < 0.01). The first defecation was 2.7 days sooner in the gum-chewing group (postoperative day 3.1) than in the control group (5.8 days; p< 0.01). All patients tolerated gum chewing on the first operative AM. The postoperative hospital stays for the gum-chewing and control groups were 13.5+/-3.0 days and 14.5+/-6.1 days, respectively. CONCLUSIONS: Gum chewing aids early recovery from postoperative ileus and is an inexpensive and physiologic method for stimulating bowel motility. Gum chewing should be added as an adjunct treatment in postoperative care because it might contribute to shorter hospital stays.
We investigated the effects of gum chewing on pharyngeal and esophageal pH levels in patients with laryngopharyngeal reflux (LPR) who were undergoing reflux testing. Forty consecutive, unselected, adult patients who were undergoing ambulatory double-probe (simultaneous pharyngeal and esophageal) pH monitoring for diagnosis of LPR were asked to chew 2 sticks of gum 4 times during their pH studies. Twenty subjects chewed regular sugarless gum, and 20 subjects chewed a sugarless gum containing bicarbonate. The subjects recorded the beginning and end of each gum-chewing period. The mean pH values for the gum-chewing intervals and for comparable pre-gum-chewing intervals were analyzed statistically for both the pharyngeal and esophageal probe data. The regular gum group and the bicarbonate gum group were analyzed separately. In addition, the gum-chewing pH data were compared to controls, ie, normal postcibal buffering effects. The data show that gum chewing consistently increases esophageal and pharyngeal pH, and that bicarbonate gum causes greater increases than regular gum. For patients with LPR, gum chewing appears to be a useful adjunctive antireflux therapy.
Cognitive effects of glucose from chewing gum and other mechanisms can be investigated further when factors like the flavouring of the gum and the participants' familiarity with gum chewing are assessed.
The effect of nicotine, placebo for nicotine or menthol-tasting chewing gums on salivation was studied in 25 healthy volunteers. The chewing of a commercial nicotine containing (2 mg) chewing gum (Nicorette) did not give a larger rate of salivation than did the chewing of a placebo chewing gum. For both types of chewing gums the rate of salivation was highest during the initial 5 min and it decreased thereafter. Menthol-tasting chewing gum gave a significantly higher amount of stimulated saliva. It is concluded that the addition of nicotine to a chewing gum does not provide an additional stimulus for salivation.
OBJECTIVE: To determine whether, after a prolonged period of gum chewing, the unstimulated salivary flow rate falls below the unstimulated flow rate before gum chewing. DESIGN: Six males and six females each collected whole saliva at intervals for up to 105 min on two separate days. On one control day they collected unstimulated saliva over the -10 to 0 and 90 to 105 min periods. On the other day, they made the same collections of unstimulated saliva but, in addition, chewed two tablets of Wrigley's peppermint-flavoured gum over the 0-90 min period. The data on flow rates were subjected to repeated-measures ANOVA and Duncan tests. RESULTS: The unstimulated flow rates in the -10 to 0 and 90 to 105 min periods were not significantly different on the same day or between days and the values were all significantly less (P<0.05) than the stimulated flow rates, while gum was being chewed. CONCLUSION: This study provided no evidence that the unstimulated salivary flow rate is reduced after prolonged gum chewing. Patients who complain of mouth dryness after prolonged gum chewing may have become accustomed to the larger volume of saliva present in the mouth during the gum chewing.
The effects of 14-day use of either a chlorhexidine/xylitol or a xylitol chewing gum on salivary levels of mutans streptococci, lactobacilli, and yeasts were determined for 53 subjects (mean age 79.49 +/- 7.7 years) participating in this randomised, double-blind, placebo-controlled trial. Salivary flow rates and enamel staining were measured and the attitudes of the subjects to gum chewing were evaluated by the use of structured questionnaires. The chlorhexidine/xylitol gum significantly reduced the salivary levels of mutans streptococci (p < 0.0001) lactobacilli (p < 0.05) and yeasts (p < 0.05) while the xylitol placebo gum produced significant reductions in mutans streptococci (p < 0.01) only. The study population found chewing gum twice per day for 10 min an acceptable method of receiving medication and improving oral health. Prior to gum use participants recognised persistent symptoms of dry mouth and their subjective evaluation of dry mouth was significantly (p < 0.001) related to the number of prescribed medications with xerostomic side-effects. The desire to continue gum use was significantly related to the subjects' evaluation of their oral dryness at baseline and to their perceived oral health gain from gum usage. Only those participants with stained enamel at baseline exhibited increased enamel staining following chlorhexidine/xylitol gum usage.
To evaluate chewing gums as a vehicle to increase salivary mineral saturation levels and enhance salivation, monocalcium phosphate monohydrate (MCPM) and an equimolar mixture of tetracalcium phosphate (TTCP) with dicalcium phosphate anhydrous (DCPA) were chosen as experimental chewing gum additives. Each of eight subjects chewed a commercial sugarless bubble gum (control) for 16 min or the same gum to which 5 wt% of MCPM or the TTCP-DCPM mixture had been added. The saliva samples collected every 2 min were analyzed for weight, pH, and total calcium (Ca) and phosphate (P) concentrations. Both experimental gums were found to increase significantly the Ca and P concentrations of saliva during the 16-minute period even more than with a previously evaluated gum that contained dicalcium phosphate dihydrate. The degree of saturation of tooth mineral was significantly increased by both experimental gums, with the greater increase being produced by the TTCP-DCPA gum. The MCPM gum produced a significantly greater saliva flow and a lower salivary pH than did the control and TTCP-DCPA gums. The results suggest that the experimental gums may be useful for promoting remineralization in general and for inducing salivation in xerostomic patients.