Effect of Various Sweeteners on Cariogenicity Features of Streptococcus Mutans: In-Vitro Study

Abstract

Background: Dental caries is a global pandemic health crisis, that is caused by diet containing refined sugar.
Many alternative sugars in the market have been used as a substitute for table sugar. But there is paucity in
literature regarding the cariogenicity properties of these.
Aim: To assess the effect of various alternative sweeteners on Streptococcus mutans growth and acidogenicity.
Study Design: Laboratory based In-Vitro Study.
Materials and Method: Ten percentage solutions of refined sugar, brown sugar, jaggery, palm jaggery, palm
sugar, honey, Rare Sugar Sweet were used as test products to assess the growth of Streptococcusmutans in
terms of the optical density using a spectrophotometer, Colony forming units(CFU) in Mutans-sanguis agar
(MSA)and acidogenicity by measuring the pH. Statistical Analysis Used: Non-parametric test of significance
with p value <0.05 was performed. Results: S. mutans growth in the honey and D-Psicose were significantly
lower than that in the sucrose, while greater than that of xylitol and placebo group (p < 0.05). pH after 48
hours was statistically significant between the groups and dropped below the 5.5 in all the test groups except
honey and D-Psicose. Honey had least cariogenicity in terms of growth of S.mutans and acidogenicity. Rare
sugar sweet had S.mutans growth and acidogenicity less than sucrose.
Conclusion: Honey had least S. mutans growth and acidogenicity hence, can be regarded as safe alternatives
for other commercial sweeteners in the market.