Galina Pancu, Sorin Andrian, Gianina Iovan, Simona Stoleriu, Angela-Cristina Ghiorghe, Nicoleta Tofan, Ionut Taraboanta, Antonia Moldovanu, Georgiana Macovei, Magda Antohe, Irina Nica
ABSTRACT
Aim of the study Since a century ago, xylitol, a white, crystalline carbohydrate, has been known as a naturally occurring five-carbon sugar polyol. Its impact on dental caries has been extensively researched during the previous forty years. It can be derived from plant materials rich in xylan, like the wood of birch and beech trees, and is naturally present in fruits, vegetables, and berries. The amount of MS in dental plaque and saliva is reduced because xylitol interferes with the energy-producing processes of Mutans Streptococci (MS), causing their death. It also reduces the adhesion of these microorganisms to the surface of teeth and, as a result, decreases their acid-producing potential. Conclusions Despite all the information available on xylitol, further study is still required to fully understand its mechanisms of action, the clinical implications of xylitol resistance, and how it affects Streptococcus Mutans and the plaque-saliva complex. Properly planned randomised controlled clinical trials must be conducted in conjunction with research to show that xylitol prevention is feasible in a variety of groups with various dietary and dental hygiene practices. It is also necessary to thoroughly confirm the best delivery methods for xylitol and the degree to which it can be “diluted” with other polyols without losing its ability to prevent dental caries. It is necessary to calibrate the minimal daily dose and frequency required for xylitol’s effects on MS, dental plaque, and caries.
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