Self-perceived mouthfeel and physico-chemical surface effects after chewing gums containing sorbitol and Magnolia bark extract
The European Food Safety Authority recognizes the contribution of sugar-free chewing gum to oral health through increased salivation, clearance of food debris, and neutralization of biofilm pH. Magnolia bark extract is a gum additive shown to reduce the prevalence of bad-breath bacteria but its effects on self-perceived mouthfeel are unknown. This paper aims to relate the effects of sorbitol-containing chewing gum, with and without Magnolia bark extract, on tooth-surface hydrophobicity and salivary-film composition with self-perceived mouthfeel. In a crossover clinical trial, volunteers chewed sorbitol-containing gum, with or without Magnolia bark extract added, three times daily during a 4-wk time period. A subset of volunteers also chewed Parafilm as a mastication control. Oral moistness and tooth smoothness were assessed using questionnaires, and intra-oral water-contact angles were measured before, immediately after, and 60min after, chewing. Simultaneously, saliva samples were collected, placed on glass slides, and the compositions of the adsorbed film were measured using X-ray photoelectron spectroscopy. Chewing of gum, regardless of whether or not it contained Magnolia bark extract, improved self-perceived mouthfeel up to 60min, concurrent with a more hydrophilic tooth surface and an increased amount of O-1s electrons bound at 532.6 eV in salivary films. Chewing of Parafilm affected neither tooth-surface hydrophobicity nor salivary-film composition. Accordingly, adsorption of sorbitol, rather than the presence of Magnolia bark extract or increased salivation, is responsible for improved self-perceived mouthfeel..
Medienart: |
Artikel |
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Erscheinungsjahr: |
2017 |
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Erschienen: |
2017 |
Enthalten in: |
Zur Gesamtaufnahme - volume:125 |
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Enthalten in: |
European journal of oral sciences - 125(2017), 5, Seite 379-384 |
Sprache: |
Englisch |
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Beteiligte Personen: |
Wessel, Stefan W [VerfasserIn] |
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Links: |
Volltext |
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doi: |
10.1111/eos.12370 |
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funding: |
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Förderinstitution / Projekttitel: |
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PPN (Katalog-ID): |
OLC1997254794 |
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520 | |a The European Food Safety Authority recognizes the contribution of sugar-free chewing gum to oral health through increased salivation, clearance of food debris, and neutralization of biofilm pH. Magnolia bark extract is a gum additive shown to reduce the prevalence of bad-breath bacteria but its effects on self-perceived mouthfeel are unknown. This paper aims to relate the effects of sorbitol-containing chewing gum, with and without Magnolia bark extract, on tooth-surface hydrophobicity and salivary-film composition with self-perceived mouthfeel. In a crossover clinical trial, volunteers chewed sorbitol-containing gum, with or without Magnolia bark extract added, three times daily during a 4-wk time period. A subset of volunteers also chewed Parafilm as a mastication control. Oral moistness and tooth smoothness were assessed using questionnaires, and intra-oral water-contact angles were measured before, immediately after, and 60min after, chewing. Simultaneously, saliva samples were collected, placed on glass slides, and the compositions of the adsorbed film were measured using X-ray photoelectron spectroscopy. Chewing of gum, regardless of whether or not it contained Magnolia bark extract, improved self-perceived mouthfeel up to 60min, concurrent with a more hydrophilic tooth surface and an increased amount of O-1s electrons bound at 532.6 eV in salivary films. Chewing of Parafilm affected neither tooth-surface hydrophobicity nor salivary-film composition. Accordingly, adsorption of sorbitol, rather than the presence of Magnolia bark extract or increased salivation, is responsible for improved self-perceived mouthfeel. | ||
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650 | 4 | |a oral moistness | |
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650 | 4 | |a sugar‐free chewing gum | |
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650 | 4 | |a Sugar | |
650 | 4 | |a Bacteria | |
650 | 4 | |a Product safety | |
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650 | 4 | |a PH effects | |
650 | 4 | |a Food | |
650 | 4 | |a Gingiva | |
650 | 4 | |a Chewing gums | |
650 | 4 | |a Mastication | |
650 | 4 | |a Self | |
650 | 4 | |a Sorbitol | |
650 | 4 | |a Bark | |
650 | 4 | |a Hydrophobicity | |
650 | 4 | |a Food safety | |
650 | 4 | |a Spectroscopy | |
650 | 4 | |a Chewing gum | |
650 | 4 | |a Gums | |
650 | 4 | |a Smoothness | |
650 | 4 | |a Contact angle | |
650 | 4 | |a Saliva | |
650 | 4 | |a Photoelectron spectroscopy | |
650 | 4 | |a Neutralization | |
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