Cariogenic Potential and Total Antioxidant Capacity of Saliva after the Consumption of Candies and Dairy Products- An in Vivo Study

Prachi Suman
Department of Pedodontics and Preventive Dentistry, A.B. Shetty Memorial Institute of Dental Sciences, Mangalore, Karnataka, India

Background: Dental Caries is a multifactorial disease and there is an alteration in the calcium, phosphate, alkaline phosphatase and total antioxidant capacity of saliva during the caries process. Early childhood caries has been shown to be a very common, transmissible bacterial infection, affecting children worldwide. Bioactive materials like Indian Cottage Cheese and Yogurt have shown remineralization properties and are rich in calcium, phosphorous, potassium, vitamins, fats etc. The role of each products in reversal of cariogenic challenge is of great interest.

Methodology: Baseline 5ml saliva were collected from 90 children and they were asked to chew on candies. After 10 minutes of intake of candies, 5ml of saliva was collected and they were divided into three groups of 30 each. Group 1: Rinse with water. Group 2: Chew 20 grams of Indian cottage cheese and swallow and Group 3: Swish Yogurt and swallow. 5 ml of saliva was collected after 10, 20 and 30minutes from all the three groups. Samples collected were assessed for pH, Calcium, Phosphorus and Alkaline phosphatase and Total Antioxidant Capacity.

Results: The pH, Calcium, phosphorus and ALP decreased from baseline values after the consumption of candies significantly. These increased after rinsing with water and after the consumption of Indian Cottage Cheese and Yogurt. The Calcium and ALP levels were similar to baseline after 30 minutes of rinsing with water but higher 30 minutes after the consumption of Indian Cottage cheese and yogurt. Phosphorous levels which were attained 10minutes after rinsing with water, consumption of Indian cottage cheese and yogurt were higher than baseline significantly. The TAC values increased significantly after consumption of candies and decreased after rinsing with Indian cottage cheese and yogurt.

Conclusion: The consumption of Indian Cottage cheese and yogurt has shown to cause remineralising properties and has superior results than rinsing with water.

Prachi Suman