咀嚼麦芽糖醇口香糖对唾液流率及pH值的影响

目的 探讨咀嚼麦芽糖醇口香糖对唾液流率与pH值的影响.方法 选10例志愿者,分别检测咀嚼麦芽糖醇口香糖或木糖醇口香糖前后不同时间段唾液的流率和pH值.应用SPSS 12.0软件分析.结果 咀嚼2种口香糖10 min内,唾液流率显著增加,在2～4 min时达到峰值,实验组和对照组分别为(4.24±0.30)mg/min和(4.53±0.19)mg/min.唾液pH值在2～4 min时上升至(7.16±0.15)和(7.02±0.20).两组的唾液流率与pH值之间差异均无统计学意义(P>0.05).结论 咀嚼麦芽糖醇口香糖也能促进唾液分泌,提高唾液pH值.     

2—型糖尿病病人唾液分泌功能与血糖状态间的关系

目的探讨老年糖尿病病人及血糖的控制对唾液分泌功能的影响.方法对38例2-型糖尿病及无糖尿病患者31例,在空腹下测定静止唾液总流率及咀嚼白蜡动态唾液总流率,并测定他们的唾液免疫球蛋白,所有患者都进行口干问卷回答.结果静态总流率血糖非控制组为0.226±0.185ml/min,血糖控制组为0.457±0.209ml/min,正常对照组为0.535±0.218ml/min,动态唾液总流率血糖非控制组为0.785±0.325ml/min,血糖控制组为0.122±0.443ml/min,正常对照组为0.133±0.564ml/min.糖尿病组的唾液总蛋白IgA,IgG,IgM与正常对照组相比无显著性差异(P＞0.05).有关口干问卷的回答,两组间也无显著性差异.结论在老年糖尿病患者中,其血糖控制的水平可能与唾液分泌功能有一定的关系.     

咀嚼口香糖对唾液流率和pH值的影响

目的 观察咀嚼口香糖后唾液流率和pH值的变化规律。方法 30名志愿者，平均年龄23．9岁。分别检测咀嚼口香糖前后不同时间段混合唾液流率和pH值。结果 咀嚼口香糖20分钟内，唾液流率显著增加，唾液pH值明显升高。结论 咀嚼无糖口香糖有助于预防和治疗龋齿，有助于缓解口干症状。     

绿茶多酚胶姆糖防治牙龈炎的临床试验

目的 探讨咀嚼绿茶多酚胶姆糖对牙龈炎的防治作用.方法 选取受试者157人,试验组咀嚼绿茶多酚胶姆糖,对照组咀嚼不含绿茶多酚的胶姆糖,空白组不给予干预措施.试验前及试验后3、 12、 24个月检查各组受试者的龈沟出血指数.结果 咀嚼胶姆糖的2组在试验3个月后龈沟出血指数低于空白组,并且在试验24个月后,试验组龈沟出血指数显著低于对照组(P＜0.05).结论 咀嚼绿茶多酚胶姆糖能改善牙龈出血症状,具有较好的牙龈炎防治效果.     

2种胶姆糖对菌斑pH值的影响

目的：观察咀嚼2种胶姆糖后口腔菌斑pH值的变化情况.方法：选择8例健康受试者（年龄23～27岁,男4例,女4例）参加3次试验,每次实验开始前停止刷牙24h,在使用10%的蔗糖溶液漱口前以及漱口后5、10、15、20min,用Beetrode pH微电极测量口腔菌斑的pH值,作为基线值.1周后先测量静息pH值,再用蔗糖溶液漱口,1min后给予无糖胶姆糖咀嚼,在5、10、15、20min时间点,分别测量非咀嚼侧的菌斑pH值.1周后重复上述实验,胶姆糖改为含茶多酚胶姆糖.应用SPSS10.0统计软件包对数据进行单因素方差分析和SNK分析.结果：与基线值比较,咀嚼2种胶姆糖都能有效防止由于含漱蔗糖水导致的菌斑pH值下降,并使pH值维持在静息pH值以上.2种胶姆糖之间无显著性差异（P＞0.05）.结论：咀嚼2种胶姆糖均能防止菌斑pH值下降,减少患龋危险.     

一次性18Gy放射对大鼠颌下腺损伤的实验研究

目的:观察一次性18 Gy放射对大鼠颌下腺组织学形态和唾液流率的改变。方法:40只大鼠随机分为实验组和对照组,每组20只。实验组一次性18 Gy局部照射大鼠颌下腺区域,对照组只麻醉不放射。8周后处死所有大鼠,处死前插管法提取大鼠颌下腺唾液,称取其质量,计算唾液流率,比较两组唾液流率的改变。处死后取颌下腺组织,经4%多聚甲醛固定,切片,HE染色,镜下观察颌下腺的组织学形态。结果:放射后实验组进食进水量下降、活动减少。实验组饮水频率高于对照组。对照组的唾液流率为(18.64±8.23)μL/min,实验组的唾液流率是对照组的57.42%,为(10.70±2.22)μL/min。HE染色显示,放射后实验组颌下腺细胞变性,间质血管充血,腺泡细胞内的空泡数量明显增多。结论:放射后大鼠颌下腺唾液流率明显降低,放射后8周,组织学形态出现显著变化。放疗对大鼠颌下腺组织学形态和唾液分泌功能的远期影响,尚需进一步观察和研究。     

胃食管反流病患者唾液腺功能的变化

目的探讨胃食管反流病（gastroesophageal reflux disease,GERD）患者的非刺激性唾液（unstimulated whole saliva,UWS）和刺激性唾液（stimulated whole saliva,SWS）初始pH值、唾液缓冲能力和唾液流率等唾液腺功能的改变。方法收集57例确诊的GERD住院患者和24名健康人的非刺激性唾液、刺激性唾液各2ml,测定唾液的pH值、唾液缓冲能力和唾液流率。结果①GERD组刺激性唾液的初始pH值极显著高于非刺激性唾液（P〈0.001）;②对照组非刺激性唾液的缓冲能力显著高于GERD组非刺激性唾液的缓冲能力（P〈0.01）,对照组刺激性唾液的缓冲能力高于GERD组刺激性唾液的缓冲能力（P〈0.05）;③对照组非刺激性唾液的流率极显著高于GERD组非刺激性唾液的流率（P〈0.001）,对照组刺激性唾液的流率显著高于GERD组刺激性唾液的流率（P〈0.01）。结论GERD患者唾液腺功能降低。     

非刺激性混合睡液对全口义齿着色影响的实验研究

目的:本研究通过检测牙列缺失的患者全口义齿配戴前后非刺激性混合唾液的流率、pH值以及Ca2+、Na+、K+离子的浓度,探讨非刺激性混合唾液对全口义齿着色的影响.方法:按全口义齿着色程度的不同,将90例全口义齿配戴者分成轻、中、重度3组.对各组患者全口义齿配戴前和配戴3个月后非刺激性混合唾液的流率、pH值以及Ca2+、Na+、K+离子浓度进行检测.采用单因素方差分析和配对样本资料的t检验进行统计学分析.结果:(1)全口义齿配戴前与配戴后,轻度组的唾液流率以及pH值高于中度组和重度组,Ca2+、Na+、K+离子浓度则低于中度组和重度组,差别有统计学意义(P<0.01).(2)全口义齿配戴后唾液流率0.66±0.17mL/min高于配戴前0.50±0.20mL/min,配戴后pH值6.48±0.22低于配戴前6.71±0.18,Ca2+、Na+、K+离子浓度升高,差别均有统计学意义(P<0.01).结论:非刺激性混合唾液的流率、PH值以及Ca2+、Na+、K+离子浓度的变化影响全口义齿着色的严重程度;全口义齿修复前后唾液的分泌也有所改变.     

辣椒素对健康人唾液腺及泪腺分泌功能的影响

目的　了解辣椒素对唾液腺及泪腺分泌功能的影响。方法　对6 8例健康人应用口含辣椒水刺激,分别检测静息状态下和辣椒素刺激后唾液腺及泪腺分泌功能的相关指标,即总唾液流率和施墨试验Ⅰ。结果　静态下唾液平均总流率为0 .374±0 .2 1 9g/min ,施墨试验Ⅰ显示的滤纸湿润平均长度分别为:左侧9.71±5 .5 1mm ,右侧1 0 .87±5 .75mm ;辣刺激后唾液平均总流率为1 .379±0 .6 71 g/min,施墨试验I显示的滤纸湿润平均长度分别为:左侧1 5 .5 6±7.5 9mm ,右侧1 7.1 2±7.5 1mm。统计学分析表明辣椒素刺激后唾液及泪液分泌量均明显增加;其分泌量在老年人中显著降低,而与性别无关。结论　辣椒素对健康人唾液腺及泪腺分泌功能具有明显的促进作用。     

可摘局部义齿患者口腔内环境变化的动态观察

目的：观察和探讨可摘局部义齿对口腔唾液流率、pH值及变链菌数的影响机制和特点。方法：收集28例患者戴用可摘局部义义齿前及戴用后2周、3月、6月、1年、2年、4年的5min非刺激性全唾液，计算单位时间内唾液分泌总量（流率，ml/min）；用精密pH试纸测定唾液pH值；采用塑料条法测定唾液中变链菌数。结果：①患者戴用可摘除局部义齿后，唾液流率有所降低，唾液pH值有所升高。但随着戴用时间延长，它们又逐渐恢复正常。②患者戴用可摘局部义齿后唾液中变形链球菌数量增加。结论：戴用可摘局部义齿可导致患者唾液分泌减少；酸碱平衡改变及变形链球菌数量增加。     

The effect of chewing bicarbonate-containing gum on salivary flow rate and pH in humans

OBJECTIVE: Gum chewing increases salivary flow rate and pH. The aim of this study was to compare the effects of chewing standard sugar-free gum with those of a gum containing sodium bicarbonate. DESIGN: Whole mouth saliva was collected from 20 volunteers who met inclusion criteria and gave informed consent. After unstimulated saliva was collected, stimulated saliva was collected at intervals during 30 min of chewing either a standard, mint-flavoured gum or bicarbonate-containing, mint-flavoured gum. The salivary flow and pH were measured for each sample. RESULTS: With the standard gum, the mean peak salivary flow rate was 3.1+/-1.27 ml/min and the peak salivary pH was 7.39+/-0.14. With the bicarbonate gum, the peak flow rate was 2.79+/-1.38 ml/min and the peak salivary pH was 8.06+/-0.18. The salivary flow rates with the two gums were not significantly different; however, the increase in salivary pH was significantly greater for the bicarbonate gum. CONCLUSION: The increased salivary pH with bicarbonate gum may have implications for oral health and prevention of dental caries.     

Preferences and saliva stimulation of eight different chewing gums

OBJECTIVES: Chewing gums have been studied for clinical use to stimulate the salivary flow rate in healthy and diseased individuals. However, differences in preferences of chewing gums may influence patient compliance during long-term use. Therefore, we compared the effect of several chewing gums on the flow rate of whole saliva and pH, and investigated the preferences of these gums. METHODS: 83 healthy subjects participated in the first part of the study. Both parafilm-stimulated and chewing gum-stimulated whole saliva from 8 different chewing gums was collected and salivary flow rate and pH were determined. In another group of 112 healthy subjects, we investigated the preferences for the chewing gums with a 10-item questionnaire. RESULTS: All gums had comparable effects on salivary flow rate and pH. The average increase in flow rate was 187% during the first minute of chewing compared with parafilm stimulation. After 10 minutes of gum chewing, the amount of saliva was equal to parafilm stimulation. The questionnaire showed differences in preferences for the chewing gums, which were related to taste and gum shape. Gender interactions were observed for sparkling taste (p = 0.019), total judgement (p = 0.047) and the willingness to use the gum for several weeks (p = 0.037). CONCLUSIONS: Although all chewing gums stimulated the salivary flow rate equally, the observed differences in preferences may influence long-term compliance. Therefore, we recommend that chewing gums are tested before the start of clinical studies, to identify the most accepted chewing gum for specific groups of patients.     

The effects of prolonged gum chewing on salivary flow rate and composition

OBJECTIVE: To determine the effect of gum chewing for 2 h on salivary flow rate and composition. DESIGN: Five male and five females each collected whole saliva at intervals over a 2 h period on three separate days, prior to which they collected unstimulated saliva for 5 min. For one 2 h session they continued to collect only unstimulated saliva while for the others one tablet of Wrigley's Extra peppermint- or fruit-flavoured (peach) gum was chewed continuously. Flow rates were calculated and the saliva was assayed for pH and for Na, K, Ca, Cl, inorganic P and protein concentrations. The data were subjected to repeated-measures ANOVA and Duncan tests. RESULTS: When only unstimulated saliva was collected, there was no significant change in salivary flow rate over the 2 h. With the chewing gums the flow rate increased initially and then, after 35-40 min, fell to similar plateau values which remained significantly higher than the initial unstimulated flow rate and significantly higher than the flow rate at the corresponding time intervals when only unstimulated saliva was collected. With both gums the salivary pH from 2 min to 2 h was significantly higher than that of unstimulated saliva. The changes in the salivary electrolyte and protein concentrations due to the flow rate increase elicited by the chewing gum were largely as expected from previous studies on parotid and submandibular saliva. CONCLUSION: During prolonged chewing gum use, both salivary flow rates and pH remained significantly above the values for unstimulated saliva.     

The unstimulated salivary flow rate after prolonged gum chewing

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.     

Salivary flow rate and pH during prolonged gum chewing in humans

Gum chewing for 20 min causes an increase in salivary flow rate and salivary pH. Most people chew gum for longer than 20 min, and our aim was to determine how whole mouth salivary flow rate and pH might adapt during prolonged gum chewing. Resting saliva was collected over 5 min; gum-stimulated saliva was collected at intervals during 90 min, chewing a single pellet (1.5 g) of mint-flavoured, sugar-free gum (n = 19). Subjects chewed at their own preferred rate and style. Both salivary flow rate and pH were increased above resting levels for the entire 90 min. The salivary flow was significantly greater (anovaP < 0.05) than resting flows up to 55-min chewing. The saliva pH remained significantly higher (P < 0.0001) than the resting pH even after 90-min chewing. When the experiment was repeated with the gum pellets replaced at 30 and 60 min (n = 9), similar increases in salivary flow rate and pH were found. In the latter experiment, there was no evidence of any cumulative effects on flow or pH. The persistent increase in salivary pH in particular could be beneficial to oral and dental health.     

Effect of chewing gum containing sodium bicarbonate on human interproximal plaque pH

The effect of chewing sorbitol gum containing sodium bicarbonate on interproximal plaque pH was determined by use of an ion-sensitive field-effect transistor (ISFET) electrode system with four human volunteers. Plaque pH was lowered by 2 min of chewing of a sucrose-containing toffee. After 20 min, either sodium bicarbonate or control gum was chewed for 10 min, and the pH was followed for an additional 20 min. The minimum pH after toffee chewing was elevated by both the control gum (4.5 +/- 0.3 to 5.2 +/- 0.5) and the sodium-bicarbonate-containing product (4.3 +/- 0.3 to 6.1 +/- 0.6) to levels which were significantly different (p less than 0.01). The rate of rise in pH was 2.6 times faster with the gum containing buffer compared with the control gum. In comparison with the control gum, the sodium bicarbonate gum caused the pH to remain at a higher level, approximately 0.5 pH units, for 20 min after gum chewing. The addition of sodium bicarbonate to gum containing sorbitol markedly enhanced its capacity to cause and maintain an elevation of interproximal plaque pH previously lowered by exposure to fermentable carbohydrate. Sodium bicarbonate may be useful in products designed to reduce the acidogenic challenge to the teeth following food ingestion.