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

S. Karjalainen, E. Söderling, Martina Lille, Liisa Nohynek, Karin Autio, Maria Saarela

Research output: Contribution to journalOther journal contributionScientific

Abstract

Our pilot experiments showed that acid production from a starch gel in interdental plaque can be inhibited by some plant extracts. From among these, liquorice was selected to study the clinical feasibility. Sixteen healthy volunteers (mean age: 30.4±6.9 y) used 6 g of either control (8% acid hydrolysed corn starch, 25% maltitol syrup, water, w/w) or liquorice gel (control + 2,5% liquorice extract), 3 times a day for 2 weeks. The gels were used in a random order with a 2 weeks’ wash-out period in between. Professional cleaning was carried out prior to the onset of each gel-period. 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 using dental curettes, weighed and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci (MSB agar), total streptococci (MS agar) and facultative bacteria (blood agar) were assessed from the plaque using plate culturing techniques and expressed as log CFU. Plaque index (0-5) of incisors and canines on the left side was evaluated from the photographs. The weight of plaque after consumption of the liquorice gel did not differ from that of the control gel (p=0.268; t-test). No differences were found in the microbial counts (mutans streptococci, total streptococci and facultatives; p=0.438, p=0.301 and p=0.272, respectively), nor in the plaque index between the two gels (p=0.686; Wilcoxon). As no enhancement of plaque accumulation and no increase in the number of plaque mutans streptococci could be seen, it can be concluded that it might be possible to use both starch and liquorice extract in toothfriendly products.
Original languageEnglish
Pages (from-to)359
JournalCaries Research
Volume38
Issue number4
DOIs
Publication statusPublished - 2004
MoE publication typeB1 Article in a scientific magazine
Event51st ORCA Congress - Marburg, Germany
Duration: 30 Jun 20043 Jul 2004

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Glycyrrhiza
Starch
Gels
Streptococcus mutans
Agar
Streptococcus
Acids
Plant Extracts
Feasibility Studies
Incisor
Zea mays
Mouth
Canidae
Healthy Volunteers
Tooth
Bacteria
Weights and Measures
Water

Cite this

Karjalainen, S. ; Söderling, E. ; Lille, Martina ; Nohynek, Liisa ; Autio, Karin ; Saarela, Maria. / The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque. In: Caries Research. 2004 ; Vol. 38, No. 4. pp. 359.
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title = "The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque",
abstract = "Our pilot experiments showed that acid production from a starch gel in interdental plaque can be inhibited by some plant extracts. From among these, liquorice was selected to study the clinical feasibility. Sixteen healthy volunteers (mean age: 30.4±6.9 y) used 6 g of either control (8{\%} acid hydrolysed corn starch, 25{\%} maltitol syrup, water, w/w) or liquorice gel (control + 2,5{\%} liquorice extract), 3 times a day for 2 weeks. The gels were used in a random order with a 2 weeks’ wash-out period in between. Professional cleaning was carried out prior to the onset of each gel-period. 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 using dental curettes, weighed and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci (MSB agar), total streptococci (MS agar) and facultative bacteria (blood agar) were assessed from the plaque using plate culturing techniques and expressed as log CFU. Plaque index (0-5) of incisors and canines on the left side was evaluated from the photographs. The weight of plaque after consumption of the liquorice gel did not differ from that of the control gel (p=0.268; t-test). No differences were found in the microbial counts (mutans streptococci, total streptococci and facultatives; p=0.438, p=0.301 and p=0.272, respectively), nor in the plaque index between the two gels (p=0.686; Wilcoxon). As no enhancement of plaque accumulation and no increase in the number of plaque mutans streptococci could be seen, it can be concluded that it might be possible to use both starch and liquorice extract in toothfriendly products.",
author = "S. Karjalainen and E. S{\"o}derling and Martina Lille and Liisa Nohynek and Karin Autio and Maria Saarela",
note = "Only presentation abstracts published.",
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The effect of liquorice extract-containing starch gel on the amount and microbial composition of plaque. / Karjalainen, S.; Söderling, E.; Lille, Martina; Nohynek, Liisa; Autio, Karin; Saarela, Maria.

In: Caries Research, Vol. 38, No. 4, 2004, p. 359.

Research output: Contribution to journalOther journal contributionScientific

TY - JOUR

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

AU - Karjalainen, S.

AU - Söderling, E.

AU - Lille, Martina

AU - Nohynek, Liisa

AU - Autio, Karin

AU - Saarela, Maria

N1 - Only presentation abstracts published.

PY - 2004

Y1 - 2004

N2 - Our pilot experiments showed that acid production from a starch gel in interdental plaque can be inhibited by some plant extracts. From among these, liquorice was selected to study the clinical feasibility. Sixteen healthy volunteers (mean age: 30.4±6.9 y) used 6 g of either control (8% acid hydrolysed corn starch, 25% maltitol syrup, water, w/w) or liquorice gel (control + 2,5% liquorice extract), 3 times a day for 2 weeks. The gels were used in a random order with a 2 weeks’ wash-out period in between. Professional cleaning was carried out prior to the onset of each gel-period. 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 using dental curettes, weighed and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci (MSB agar), total streptococci (MS agar) and facultative bacteria (blood agar) were assessed from the plaque using plate culturing techniques and expressed as log CFU. Plaque index (0-5) of incisors and canines on the left side was evaluated from the photographs. The weight of plaque after consumption of the liquorice gel did not differ from that of the control gel (p=0.268; t-test). No differences were found in the microbial counts (mutans streptococci, total streptococci and facultatives; p=0.438, p=0.301 and p=0.272, respectively), nor in the plaque index between the two gels (p=0.686; Wilcoxon). As no enhancement of plaque accumulation and no increase in the number of plaque mutans streptococci could be seen, it can be concluded that it might be possible to use both starch and liquorice extract in toothfriendly products.

AB - Our pilot experiments showed that acid production from a starch gel in interdental plaque can be inhibited by some plant extracts. From among these, liquorice was selected to study the clinical feasibility. Sixteen healthy volunteers (mean age: 30.4±6.9 y) used 6 g of either control (8% acid hydrolysed corn starch, 25% maltitol syrup, water, w/w) or liquorice gel (control + 2,5% liquorice extract), 3 times a day for 2 weeks. The gels were used in a random order with a 2 weeks’ wash-out period in between. Professional cleaning was carried out prior to the onset of each gel-period. 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 using dental curettes, weighed and transferred to transport medium. The plaque on the left side was dyed and photographed in a standardized manner. Mutans streptococci (MSB agar), total streptococci (MS agar) and facultative bacteria (blood agar) were assessed from the plaque using plate culturing techniques and expressed as log CFU. Plaque index (0-5) of incisors and canines on the left side was evaluated from the photographs. The weight of plaque after consumption of the liquorice gel did not differ from that of the control gel (p=0.268; t-test). No differences were found in the microbial counts (mutans streptococci, total streptococci and facultatives; p=0.438, p=0.301 and p=0.272, respectively), nor in the plaque index between the two gels (p=0.686; Wilcoxon). As no enhancement of plaque accumulation and no increase in the number of plaque mutans streptococci could be seen, it can be concluded that it might be possible to use both starch and liquorice extract in toothfriendly products.

U2 - 10.1159/000078182

DO - 10.1159/000078182

M3 - Other journal contribution

VL - 38

SP - 359

JO - Caries Research

JF - Caries Research

SN - 0008-6568

IS - 4

ER -