Objective: This study compared the effect of commercial and pure sweetener containing stevia to that of aspartame, to sucrose and xylitol on the development of dental caries.
Methods: 228 bovine enamel and root dentin were exposed to microcosm biofilm model using human saliva. From the 2 to the 5 day, the samples were exposed daily to McBain saliva supplemented with 0.2% of the respective sweeteners/sugar, under 5% CO and 37 °C. The lactic acid and the colony-forming units (CFU) were quantified. The demineralization was analyzed by TMR. The data were compared statistically (Kruskal-Wallis/ Dunn, p<0.05).
Results: Pure stevia, pure aspartame, xylitol and control were able to significantly reduce 92% of lactate production compared to sucrose. Stevia finn, aspartame finn and sucrose showed similar production of lactic acid (around 0.45±0.12 g/L and 0.67±0.18 g/L, for enamel and dentin, p<0.0001). With respect to total lactobacilli and S. mutans/S. sobrinus CFU, xylitol and control did not show growth on enamel, while CFU numbers were found in stevia finn, aspartame finn and sucrose groups for both tissues. Enamel and dentin demineralization was significantly reduced for xylitol, control, pure stevia and pure aspartame (85% and 83% reduction, respectively) compared to stevia finn, aspartame finn and sucrose, which in turn did not differ from each other (sucrose ΔZ: 2913.7 ± 646.7 vol%.µm for enamel and 3543.3 ± 432.5 vol%.µm for dentin).
Conclusions: Commercial sweeteners containing stevia and aspartame proved to be as cariogenic as sucrose, which may be due to the other components, since the pure forms were not cariogenic.
Clinical Relevance: Our study showed that some commercial sweeteners (aspartame and stevia) are as cariogenic as sucrose, which may be due to the presence of lactose. The population should be advice about the presence of lactose in such brand names, to avoid their consume.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.jdent.2021.103835 | DOI Listing |
Plant Foods Hum Nutr
January 2025
Departamento de Farmácia, Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Biotecnologia de Produtos Naturais e Sintéticos (LABIPROS), Universidade Estadual de Maringá, Av. Colombo 5790, Maringá, Paraná, 87020-900, Brazil.
Stevia rebaudiana is a plant native to South America known for producing steviol glycosides and fructans used in low-calorie and functional foods. This study aimed to cultivate and isolate inulin from hydroponically grown S. rebaudiana roots.
View Article and Find Full Text PDFNutrients
December 2024
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Background/objectives: Low- and no-calorie sweeteners (LNCSs) provide sweetness in food applications that are suggested to support consumers' reduced consumption of caloric sweeteners and added sugar intake. Consumers seek guidance and advice on using LNCSs from healthcare providers, including dietitians and nutritionists. However, prior research suggests there may be inconsistent guidance on the use of LNCSs.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
Research Institute, Suntory Global Innovation Center Ltd., Kyoto 618-8504, Japan.
Steviol glycosides (SGs) are noncaloric natural sweeteners found in the leaves of stevia (). These diterpene glycosides are biosynthesized by attaching varying numbers of monosaccharides, primarily glucose, to steviol aglycone. Rebaudioside (Reb) D and Reb M are highly glucosylated SGs that are valued for their superior sweetness and organoleptic properties, yet they are present in limited quantities in stevia leaves.
View Article and Find Full Text PDFSci Rep
January 2025
Department of Nutritional Biochemistry, University of Hohenheim, Garbenstraße 30, 70599, Stuttgart, Germany.
Non-nutritive sweeteners (NNS) are widely employed in foodstuffs. However, it has become increasingly evident that their consumption is associated with bacterial dysbiosis, which, in turn, is linked to several health conditions, including a higher risk of type 2 diabetes and cancer. Among the NNS, stevia, whose main component is rebaudioside A (rebA), is gaining popularity in the organic food market segment.
View Article and Find Full Text PDFNutr Neurosci
January 2025
Department of Anatomy, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran.
Objectives: This review examines how food additives impact the central nervous system (CNS) focusing on the effects of sugars, artificial sweeteners, colorings, and preservatives.
Methods: A literature search of PubMed, Scopus, and Web of Science was conducted for studies published since 2010. Key search terms included, food additives, neurotoxicity, cognition, and behavior.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!