The Effect of Carrageenan on Burning Mouth Syndrome in Diabetes Patient Type 2, IL-1 and Candida Species Studies

A sulfated polyglycan, carrageenan, is found in 3 different types Iota, Lambda, and Kappa, all of which differ in their sulfation degree. Diabetes disease affects all the vital body organs in the body by changing the metabolic activity of the body. Some diabetic patients may suffer from burning mouth syndrome which has multiple causative factors and can be diagnosed clinically by a hot, burning feeling in the oral cavity but there is no noticeable lesion.

The present study was designed to determine the effect of topical carrageenan on the symptom of burning mouth syndrome in diabetes patients’ type 2 and to determine the effect of topical carrageenan on the levels of salivary interleukin-1beta and Candida species.

The results showed no effect of carrageenan on the immunological marker (Interleukin-1) after carrageenan usage. For candida, the results showed a decline in the number of colonies forming units after carrageenan utilization. Regarding Candida, the dramatic decrease in the colony forming unit which was observed in the present study was supported by many previous studies that concerned about antifungal activities of red seaweeds and these activities are suggested to be due to biological activities of red seaweeds (carrageenan). Carrageenan was applied topically for the relief of symptoms of burning mouth syndrome as it has been proved by the previous study that carrageenan has the ability to relieve the pain associated with mucositis. Carrageenan does not exert any effect on IL1 since it was never absorbed from oral mucosa.

The effect of carrageenan gel on the burning mouth syndrome may allow utilizing of kappa carrageenan as a good compound to relief pain and hot sensation in burning mouth syndrome.