Comparative Evaluation of Splenda sweetener and sucrose on Salivary Ph and Streptococcus mutans Growth: An In Vivo Study
DOI:
https://doi.org/10.32828/mdj.v22i1.1216Keywords:
Splenda, Streptococcus mutans, salivary pH, dental caries, sugar substitutes, sucraloseAbstract
Background: Dental caries is a common chronic disease that is intricately associated with dietary sugars and oral microbial activity, especially Streptococcus mutans (S. mutans). The purpose of this study was to compare the impact of Splenda (sucralose) and sucrose on both salivary pH and S. mutans. The aim of the study: The current study sought to comparatively assess the impacts of sucralose (Splenda) and monk fruit, on salivary pH and salivary Streptococcus mutans counts, relative to sucrose, after a standardised mouth-rinse protocol. Methods: Ninety healthy dental students from Mustansiriyah university aged from 20-24 they were randomly grouped into two groups (n=45 each): Splenda, and sucrose.se. Each participant rinsed with 10g of the assigned sweetener dissolved in 90ml of distilled water. Then the unstimulated saliva samples were taken at the start, right after rinsing, and again 15 and 30 minutes after rinsing (the rinsing took one minute). We used a digital pH meter to measure the pH of saliva and serial dilution and culture on selective media to count the number of S. mutans. Results: the findings indicated that sucrose markedly reduced salivary pH over time (p<0.001), whereas Splenda maintained near-neutral pH levels. Additionally, Splenda significantly reduced S. mutans counts (p<0.001), while sucrose increased bacterial growth (p=0.004). Statistically significant differences between the groups were observed at 30 minutes (p<0.001). Conclusion: Splenda have a cariostatic effect by preserving salivary pH and reducing S. mutans, supporting their use as sugar substitutes in caries prevention.
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