The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque

E. Söderling, S. Karjalainen, Martina Lille, Johanna Maukonen, Maria Saarela, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Abstract

The aim of this study was to find out whether liquorice-containing starch gel could affect plaque accumulation and its microbial composition. Sixteen healthy volunteers (mean age: 30.4±6.9 years) used 6 g of either control [8% acid-hydrolyzed corn starch, 25% maltitol syrup, water (w/w)] or liquorice gel (control + 2.5% liquorice extract), three times a day for 2 weeks. The gels were used in a random order with a 2-week washout period in between. At the end of each fortnight, plaque was allowed to accumulate for 2 days and all available plaque from the right side of the mouth was collected, weighed, and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci, total streptococci, and facultative bacteria were assessed from the plaque using plate culturing. Plaque index (0−5) of incisors and canines on the left side was evaluated from the photographs. The clinical study was preceded by an in vivo acid production test. The acid production from gels containing 2.5–10% liquorice extract was monitored with a microelectrode. The in vivo acid production potential of the maltitol-containing starch gel was about 50% compared to the sucrose control. Liquorice inhibited acid production from the gel. In the clinical study, the weight of plaque after consumption of the liquorice gel did not differ from that of the control gel. No differences were found in the microbial counts nor in the plaque index between the two gels. In addition, the liquorice gel had no effect on the stability of the predominant bacterial populations of the plaque samples of 16 individuals as detected by PCR-denaturing gradient gel electrophoresis. In conclusion, an addition of liquorice extract to starch-containing gel with a low acid production potential had no effect on the plaque formed during a 2-week gel consumption period.
Original languageEnglish
Pages (from-to)108-113
JournalClinical Oral Investigations
Volume10
Issue number2
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Glycyrrhiza
Starch
Gels
Acids
Denaturing Gradient Gel Electrophoresis
Streptococcus mutans
Microelectrodes
Incisor
Streptococcus
Zea mays
Sucrose
Mouth
Canidae
Healthy Volunteers

Keywords

  • liquorice
  • glycyrrhizin
  • starch
  • plaque
  • mutans streptococci
  • acid production

Cite this

Söderling, E. ; Karjalainen, S. ; Lille, Martina ; Maukonen, Johanna ; Saarela, Maria ; Autio, Karin. / The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque. In: Clinical Oral Investigations. 2006 ; Vol. 10, No. 2. pp. 108-113.
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abstract = "The aim of this study was to find out whether liquorice-containing starch gel could affect plaque accumulation and its microbial composition. Sixteen healthy volunteers (mean age: 30.4±6.9 years) used 6 g of either control [8{\%} acid-hydrolyzed corn starch, 25{\%} maltitol syrup, water (w/w)] or liquorice gel (control + 2.5{\%} liquorice extract), three times a day for 2 weeks. The gels were used in a random order with a 2-week washout period in between. At the end of each fortnight, plaque was allowed to accumulate for 2 days and all available plaque from the right side of the mouth was collected, weighed, and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci, total streptococci, and facultative bacteria were assessed from the plaque using plate culturing. Plaque index (0−5) of incisors and canines on the left side was evaluated from the photographs. The clinical study was preceded by an in vivo acid production test. The acid production from gels containing 2.5–10{\%} liquorice extract was monitored with a microelectrode. The in vivo acid production potential of the maltitol-containing starch gel was about 50{\%} compared to the sucrose control. Liquorice inhibited acid production from the gel. In the clinical study, the weight of plaque after consumption of the liquorice gel did not differ from that of the control gel. No differences were found in the microbial counts nor in the plaque index between the two gels. In addition, the liquorice gel had no effect on the stability of the predominant bacterial populations of the plaque samples of 16 individuals as detected by PCR-denaturing gradient gel electrophoresis. In conclusion, an addition of liquorice extract to starch-containing gel with a low acid production potential had no effect on the plaque formed during a 2-week gel consumption period.",
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The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque. / Söderling, E.; Karjalainen, S.; Lille, Martina; Maukonen, Johanna; Saarela, Maria; Autio, Karin.

In: Clinical Oral Investigations, Vol. 10, No. 2, 2006, p. 108-113.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque

AU - Söderling, E.

AU - Karjalainen, S.

AU - Lille, Martina

AU - Maukonen, Johanna

AU - Saarela, Maria

AU - Autio, Karin

PY - 2006

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N2 - The aim of this study was to find out whether liquorice-containing starch gel could affect plaque accumulation and its microbial composition. Sixteen healthy volunteers (mean age: 30.4±6.9 years) used 6 g of either control [8% acid-hydrolyzed corn starch, 25% maltitol syrup, water (w/w)] or liquorice gel (control + 2.5% liquorice extract), three times a day for 2 weeks. The gels were used in a random order with a 2-week washout period in between. At the end of each fortnight, plaque was allowed to accumulate for 2 days and all available plaque from the right side of the mouth was collected, weighed, and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci, total streptococci, and facultative bacteria were assessed from the plaque using plate culturing. Plaque index (0−5) of incisors and canines on the left side was evaluated from the photographs. The clinical study was preceded by an in vivo acid production test. The acid production from gels containing 2.5–10% liquorice extract was monitored with a microelectrode. The in vivo acid production potential of the maltitol-containing starch gel was about 50% compared to the sucrose control. Liquorice inhibited acid production from the gel. In the clinical study, the weight of plaque after consumption of the liquorice gel did not differ from that of the control gel. No differences were found in the microbial counts nor in the plaque index between the two gels. In addition, the liquorice gel had no effect on the stability of the predominant bacterial populations of the plaque samples of 16 individuals as detected by PCR-denaturing gradient gel electrophoresis. In conclusion, an addition of liquorice extract to starch-containing gel with a low acid production potential had no effect on the plaque formed during a 2-week gel consumption period.

AB - The aim of this study was to find out whether liquorice-containing starch gel could affect plaque accumulation and its microbial composition. Sixteen healthy volunteers (mean age: 30.4±6.9 years) used 6 g of either control [8% acid-hydrolyzed corn starch, 25% maltitol syrup, water (w/w)] or liquorice gel (control + 2.5% liquorice extract), three times a day for 2 weeks. The gels were used in a random order with a 2-week washout period in between. At the end of each fortnight, plaque was allowed to accumulate for 2 days and all available plaque from the right side of the mouth was collected, weighed, and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci, total streptococci, and facultative bacteria were assessed from the plaque using plate culturing. Plaque index (0−5) of incisors and canines on the left side was evaluated from the photographs. The clinical study was preceded by an in vivo acid production test. The acid production from gels containing 2.5–10% liquorice extract was monitored with a microelectrode. The in vivo acid production potential of the maltitol-containing starch gel was about 50% compared to the sucrose control. Liquorice inhibited acid production from the gel. In the clinical study, the weight of plaque after consumption of the liquorice gel did not differ from that of the control gel. No differences were found in the microbial counts nor in the plaque index between the two gels. In addition, the liquorice gel had no effect on the stability of the predominant bacterial populations of the plaque samples of 16 individuals as detected by PCR-denaturing gradient gel electrophoresis. In conclusion, an addition of liquorice extract to starch-containing gel with a low acid production potential had no effect on the plaque formed during a 2-week gel consumption period.

KW - liquorice

KW - glycyrrhizin

KW - starch

KW - plaque

KW - mutans streptococci

KW - acid production

U2 - 10.1007/s00784-006-0040-9

DO - 10.1007/s00784-006-0040-9

M3 - Article

VL - 10

SP - 108

EP - 113

JO - Clinical Oral Investigations

JF - Clinical Oral Investigations

SN - 1432-6981

IS - 2

ER -