1Professor and Head, Department of Pedodontics, Sree Balaji Dental College, Pallikarani, Chennai
2Private Practitioner, Chennai
3Professor, Dept of Pedodontics, Sree Balaji Dental College, Pallikarani, Chennai
4Professor & Head, Sathyabama Dental College, Chennai
5HOD, Dept of Microbiology, Sree Balaji Dental College, Pallikarani, Chennai
6Professor, Dept of Microbiology, Sree Balaji Dental College, Pallikarani, Chennai
*Corresponding author. Dr. Ponnudurai A, Professor and Head, Department of Pedodontics Sree Balaji Dental Collge & Hospital, Velachery Tambaram Main Road, Narayanapuram, Pallikarnai, Chennai, 600100, Email: drapdurai66@gmail.com
Online published on 26 September, 2019.
The aim of the present study is to evaluate the effectiveness of Cinnamon (Big Red) and Regular (Juicy Fruit) chewing gum on Streptococcus mutans,
The present study was undertaken recruiting 60 students, of Sree Balaji Dental College and Hospital, aged 18–19 years. The subjects were divided into 2 groups [Group I-Cinnamon (Big Red) chewing gum (n=30) and Group II-Regular (Juicy fruit) chewing gum (n=30)]. Baseline (unstimulated) saliva samples were collected from all the selected subjects and they were instructed to chew one pellet of their respective chewing gums thrice daily for nine successive days. The unstimulated saliva samples were collected on the 10th day. Standard microbiological assay was performed to determine the salivary levels of Streptococcus mutans. Statistical analysis was performed using student's t test (SPSS Version 18.0).
The results of the present study reveals that Cinnamon chewing gum is highly efficient in reducing the salivary levels of Streptococcus mutans compared to juicy fruit.
The results obtained from the present study demonstrates the beneficial (antibacterial) effect of Cinnamon chewing gum compared to juicy fruit in reducing the salivary levels of Streptococccus mutans, a noted cariogenic bacteria.
Cinnamon, Chewing gum, Streptococcus mutans
