In vitro effect of xylitol on proliferation and acid production of oral candida
10.3724/SP.J.1008.2013.00885
- Author:
Yan ZHENG
1
Author Information
1. Department of Oral Medicine Research, School of Stomatology, Lanzhou University
- Publication Type:Journal Article
- Keywords:
Acid production;
Candida;
Oral health;
Proliferation;
Xylitol
- From:
Academic Journal of Second Military Medical University
2013;34(8):885-889
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the in vitro effect of xylitol on the proliferation and acid production of oral Candida, and so as to explore new prophylaxis methods against oral fungal infection. Methods Pathogenic oral Candida were clinically harvested, cultured and purified in laboratory from the saliva of 100 patients wearing dentures. The proliferation and acid production of 4 types of commonly-seen Candida albicans (C. albicans), Candida glabrata, Candida tropicalis and Candida krusei, were observed inSabouraud's glucose medium, with glucose replacedby different concentrations of xylitol (ratios of glucose and xylital being 4:1, 3:2, 2:3, 1:4, and 0: 5), so as to evaluate the inhibitory effect of xylitol on the growth of different kinds of Candida. At the same time, the proliferation and acid production of C. albicans were compared when cultured with different concentrations (5%, 10%, 15%, and 20%) of xylitol (experimental groups) for 6, 12, 24, 48, and 72 h under aerobic and anoxic conditions. Results The D600 values of four kinds of Candida in pure xylitol culture media were significantly lower and pH values were significantly higher compared with those in the glucose combined with xylitol culture media (P< 0. 05). Under aerobic condition, compared with the group without xylitol, the pH values in the experimental groups with different concentrations of xylitol were significantly higher and the Deoo values were significantly lower (P < 0. 05), except for the D600 values at 48 and 72 h with 5% xylitol, D6oo value at 48 h with 10% xylitol, and pH value at 48 h with 5% xylitol. Under anoxic condition, D600 values were all significanlty increased and the pH values were all significantly decreased at all time points in the experimental groups (P < 0.05). Conclusion Xylitol can significantly inhibit the proliferation and acid production of the four common Candida species, suggesting that xylitol may serve as a substitute of sugar and inhibitor of pathogenic Candida and may play an important role in preventing and controlling oral infections of pathogenic Candida.
