CAJ | 학술논문

目的:探讨麦芽糖醇口香糖对口腔中3 种致龋菌的抑制效果.方法: 将30 名13～15 岁龋易感儿童随机分为3 组,即麦芽糖醇口香糖组(A组)、木糖醇口香糖组(B组)、空白胶母口香糖组(C组).咀嚼口香糖前后共收集2 次牙菌斑,运用平板法进行牙菌斑中细菌培养计数观察咀嚼口香糖前后3 种致龋菌(变链、乳杆、黏放)数量的变化.结果: 与咀嚼前相比,咀嚼口香糖4 周后A、B、C 3 组变链、乳杆、黏放致龋菌数量均呈下降趋势(P<0.001);与C组相比,咀嚼口香糖4 周后A、B 2 组更能显著降低变链数量(P<0.05);3 组间乳杆菌数量和黏放数量的下降无统计学差异(P>0.05).结论:麦芽糖醇口香糖抑制牙菌斑内变链菌数量较为明显,对乳杆菌、黏放菌的抑制作用则不明显.
목적:탐토맥아당순구향당대구강중3 충치우균적억제효과.방법: 장30 명13～15 세우역감인동수궤분위3 조,즉맥아당순구향당조(A조)、목당순구향당조(B조)、공백효모구향당조(C조).저작구향당전후공수집2 차아균반,운용평판법진행아균반중세균배양계수관찰저작구향당전후3 충치우균(변련、유간、점방)수량적변화.결과: 여저작전상비,저작구향당4 주후A、B、C 3 조변련、유간、점방치우균수량균정하강추세(P<0.001);여C조상비,저작구향당4 주후A、B 2 조경능현저강저변련수량(P<0.05);3 조간유간균수량화점방수량적하강무통계학차이(P>0.05).결론:맥아당순구향당억제아균반내변련균수량교위명현,대유간균、점방균적억제작용칙불명현.
Objective: To determine the inhibitory effects of maltitol-gum on Streptococcus mutans, Lactobacilli and Actinomyces viscosus in dental plaque. Methods: Thirty 13-15 years old children with DMFS>4 were divided into three groups, maltitol chewing gums group(A group), xylitol chewing gum group(B group) and blank gum base group (C group). The plaque samples were collected and colony forming units were counted. Results: The levels of three-species cariogenic pathogens in three groups were statistically down-regulated when compared with the baseline(P<0.001).Moreover, A group and B group resulted in a higher decrease of Streptococcus mutans levels compare with C group(P<0.05). The levels of Lactobacilli and Actinomyces viscosus were not statistically different between groups(P>0.05). Conclusion: Maltitol-gum can lead to a significant suppression on Streptococcus mutans levels in dental plaque,while the inhibitory effect of the maltitol-gum on Lactobacilli, Actinomyces viscosus is not obvious.