Influence of Arenga pinnata solution on salivary pH and salivary microbiology

Main Article Content

Astha Bramhecha
Jogikalmat KrithikaDatta

Keywords

dental caries. Dietary sugars. Salivary pH. Salivary Microbiology

Abstract

Background: Palm sugar is extracted from the Palmyra palm. It is a rich source of calcium and phosphorus. It has been found to be less cariogenic and has less demineralization potential compared to refined sugar.
Aim: The aim of the study is to assess the effect of Arenga pinnata solution and refined sugar solution on salivary pH and salivary microbiology.
Material and Methods: 5 g of palm sugar and 5 g of refined sugar solutions were prepared, respectively. The participants were allocated to two equal groups, i.e., Group A: refined sugar solution (n = 10), and Group B: palm sugar solution (n = 10). Saliva samples are collected at baseline and 30 minutes after rinsing with each sugar solution. Salivary pH level and total microbial load were evaluated by salivary pH meter and bioluminometer. The Streptococcus mutans count was assessed by the culture plate method.
Results: A statistically significant difference was seen in salivary pH between the palm sugar and refined sugar groups after 30 minutes (p = 0.018). The increase in salivary microbial count after consumption of refined sugar solution was higher compared to palm sugar solution (p = 0.02).
Conclusion: A higher pH reduction was seen with refined sugar compared to palm sugar. The total microbial load was higher after consumption of the refined sugar solution, while there wasn't any significant change in Streptococcus mutans between the two groups.

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