Correlation of Blood and Salivary pH Levels in Healthy, Gingivitis, and Periodontitis Patients before and after Non-Surgical Periodontal Therapy

Periodontitis is an infectious illness which leads to the inflammation of protective tissues around the teeth and the continuous loss of alveolar bone and conjunctive tissue. Biomarker analysis in serum and saliva helps in the evaluation of disease progression and activity. It is also established that every inflammatory change along with resultant damage of tissues ends up in altered pH values in the fluids and tissues. Aim: To correlate the connection of pH levels in both blood as well as saliva in healthy, periodontitis, and gingivitis patients. Materials and Methods: The current research involved 145 subjects amidst the age of 20 and 55 years. The subjects were split into three different groups: healthy (Group A), gingivitis (Group B), and finally chronic periodontitis (Group C). The recording of clinical parameters was done by gingival index (GI), probing depth (PD), and plaque index (PI). pH of saliva and blood was analyzed with the help of digital single electrode pH meter. Subjects have gone through scaling and root planning (SRP) coupled with the instructions of oral hygiene. They were recalled post 4 weeks, and saliva and blood samples were gathered for analyzing pH. Results: Clinical parameters GI and PI were statistically important in both group C as well as group B post SRP. A crucial change has been observed in attachment levels (AL) and PD in the case of periodontitis group post SRP. The difference in the salivary pH values were significant between group B vs. C and A vs. C before the treatment because the values for group C were acidic, whereas in groups B and A the pH was alkaline. After the treatment, the values were still significant because the pH has become more alkaline compared to preoperative value in both group B and C. Saliva’s pH levels have demonstrated a statistically significant reduction in group C post SRP. Conclusion: Salivary pH levels and blood evidently became alkaline in the group C patients post SRP and there is a positive correlation between them and the clinical parameters.

Association of salivary pH in patients with dental caries and periodontal disease

Background: The aims of the study was to find out the prevalence of dental caries in healthy and periodontal disease and its association with salivary pH.Methods: A total of 80 healthy subjects reporting to the department of periodontology were selected. They were divided into four groups (clinically healthy gingival, chronic generalized gingivitis, chronic generalized periodontitis, and aggressive periodontitis) with 20 subjects in each. Periodontal parameters; decayed, missing, and filled teeth (DMFT) index and salivary pH were recorded. Unstimulated whole saliva was collected according to Navazesh method. The pH of saliva was immediately measrued using a single electrode digital pH meter.Results: Based on statistical test it was seen that caries prevalence and DMFT was found out to be least in aggressive periodontitis group, along with least mean pH value, as compared to the other 3 groups, p<0.05.Conclusions: The low prevalence of caries in aggressive periodontitis can be attributed to the low pH of saliva. Salivary pH plays a vital role in the formation of microbial film, which in turn has a significant role in the pathogenesis of both dental caries and periodontitis.

Comparative Study of Salivary pH, Buffer Capacity, and Flow in Patients with and without Gastroesophageal Reflux Disease

The oral cavity has specific and individualized characteristics, with pH, saliva flow, buffer capacity, temperature, and microorganisms content influencing oral health. Currently, the prevalence of gastroesophageal reflux disease (GERD) is constantly increasing. The objective of this study was to evaluate and compare the saliva quantity at 5 min, salivary pH, and salivary buffer capacity in patients with and without GERD, necessary for establishing the correct dental treatment plan. A Saliva-Check Buffer (GC) kit was used for the determination of salivary variables. The total number of 80 patients included in the study were divided into a study group and a control group, each containing 40 patients. Saliva quantity at 5 min was lower in patients suffering from GERD. The salivary pH of these patients turned to acid values compared to the salivary pH of controls, where the values were within the normal range. In patients with GERD, the determined salivary buffer capacity was low or very low. The use of the Saliva-Check Buffer (GC) kit is a simple, easy, non-invasive and patient-accepted method, which can also be used in the dentist’s office to assess the saliva buffer capacity and pH, variables that are important for establishing a correct dental treatment plan.

THE EFFECT OF CHOCOLATE BISCUIT AND JELLY CANDY CONSUMPTION ON SALIVARY pH IN ELEMENTARY STUDENTS

Introduction:Dental caries is a disease of hard dental tissue, namely enamel, dentin, and cementume caused by a microorganism in a carbohydrate that can be shared. Stimulus secretion of saliva consists of mechanical stimulation including talking, chewing, and gargling, while chemical stimulation in the form of the impression of taste. Chocolate biscuits and jelly candies are sweet, sticky, and chewy cariogenic foods that greatly affect changes in salivary pH. Children aged 9-10 years are more susceptible to dental disease because it is a critical age group, at that age there is a transition of tooth growth from baby teeth to permanen teeth. Purpose:This study aims to determine the differences in salivary pH between consuming chocolate biscuits and jelly candies in students aged 9-10 years. Materials and Methods: The research design used was a pre-experimental study with a pretest and posttest control group design. The number of subjects required was 32 respondents, by taking a Simple Random Sampling, which was divided into 2 groups, each group consisting of 16 people. Data analysis used the Wilcoxon test and One Way ANOVA. Result and Discussion: The result showed that, the mean value of saliva pH before chewing chocolate biscuits was 8.09, in minute to five was 3.96, in minute to ten was 6.50, then in minute to fifteen was 7.33. While the mean salivary pH before chewing jelly candy was 7.66, in minute to five was 5.17, in in minute to ten was 6.81, and in minute to fifteen was 7.50. Conclusion: The conclusion of this study was that chewing chocolate biscuits was more influential in lowering salivary pH than chewing jelly candies after 5 (five) minutes of mastication and there was no difference in mean increase in salivary pH between groups after 10-15 (ten-fifteen) minutes of chewing chocolate biscuits and jelly candies.

Gargling with Black Tea as an Effort to Increase Saliva pH in Elementary School Students

Background: Tea is an herbal product which has an antibacterial effect and ability to increase saliva pH. black tea contains polyphenols which can help prevent dental caries. The teeth of primary school-aged children are susceptible to caries, and prevention is needed as early as possible. Objective: To discover the effectiveness of gargling with black tea to the salivary pH increase on elementary school students. Method: This is a quasi-experimental research with the pretest-posttest design with control group. The population in this research was the 2nd grade students of State Elementary School are 58 students. Total Sampling was used for the sample collecting. The sample was divided to two groups, namely the treatment group of black tea gargling, and the other is the control group of distilled water gargling. The data analysis used Wilcoxon and Mann-Whitney. Results: Based on the results, the average before gargling with black tea was 6.634, and increased to 7.297 after gargling with black tea. The average before gargling with distilled water was 6.648, and 6.669 after gargling with distilled water. The Wilcoxon Test result showed the value of p= 0.000< 0.05 which means there was a significant difference between before and after gargling with black tea. The Mann-Whitney Test result showed the value of p= 0.000 < 0.05 so there was an effectiveness difference between gargling with black tea and distilled water to the salivary pH increase. Conclusion: Gargling with black tea is effective in increasing the salivary pH on elementary school students. Keywords: Gargle, black tea, saliva pH

THE DIFFERENCES OF SALIVARY VOLUME, pH AND ORAL CONDITIONS BETWEEN MENOPAUSAL AND NON-MENOPAUSAL WOMEN

Background: Menopause is the permanent cessation of menstrual cycles due to the loss of ovarian activity. This phase is characterized by physiological changes, mostly influenced by the decrease of estrogen and progesterone, as well as by the aging of tissues. These changes can involve oral cavity. Postmenopausal women are prone to changes in the oral cavity such as volume, salivary pH and oral conditions such as ulceration, bleeding gums, dry mouth and caries due to hormonal changes. Purpose: This study aimed to determine the differences in volume, salivary pH and oral conditions in menopausal women and non-menopausal women. Method: This study was using an analytic comparative method. The data obtained was secondary data from the results of the Unpad Lecturer Competency Research (RKDU) by taking a convenience sampling of 27 menopausal women and using simple random sampling of 27 non-menopausal women. The volume and salivary pH were analyzed using the non-parametric Mann-Whitney test and the data on the condition of the oral cavity were analyzed using the z-parametric test with a significance level of p<0.05. Results: The results showed that there were significant differences in salivary volume (p=0.0016), salivary pH (p=0.0191) and caries (p=0.0142), and there was no significant differences in ulceration conditions (p=0.5), bleeding gums (p=0.0806) and dry mouth (p= 0.2756) in menopausal women and non-menopausal women. Conclusion: There are differences in salivary volume, salivary pH and caries conditions, but there are no differences in ulceration, bleeding gums and dry mouth conditions in menopausal women and non-menopausal women. Keywords: Menopausal women, Oral changes, Saliva pH, Saliva volume

Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions

The specificity of human esterase activity (EA) from the stimulated (SS) and non-stimulated (NSS) saliva toward different typical wine odorant carboxylic esters and its inhibition by the wine phenolic compounds has been evaluated. For the specificity, six p-nitrophenyl linked esters with different carbon chain lengths (from 2 to 12 carbons) were employed. The five single phenolic compounds (catechin, quercetin, kaempferol, myricetin, and resveratrol) at typical wine concentrations were assayed in the salivary EA inhibition study. Additionally, the inhibition exerted by the mixtures of wine polyphenols was evaluated using four commercial phenolic extracts [a grape seed extract (GSE), the monomers and oligomer fraction of the GSE, and a red wine extract (RWE)]. Finally, the saliva EA under the wine consumption conditions (pH = 5 and 11.3% ethanol) was evaluated. The results showed a higher EA in SS than NSS. It was also shown that the EA was higher toward the smaller than bigger esters regardless of the saliva types (SS or NSS). However, the inhibition exerted on saliva EA by the individual and mixtures of phenolic compounds was proven. Catechin was the phenolic compound that mostly inhibited saliva EA, while resveratrol showed the lowest EA inhibition. This inhibition was mainly related to the concentration of the phenolic compounds, but also with its structure. Finally, under simulated wine consumption, a decrease in EA was produced, which was mainly provoked by the decrease in the salivary pH. Nonetheless, since salivary pH recovers a few seconds after wine consumption, saliva EA might be relevant for the long-lasting perception of wine esters.

Salivary pH Effect on Orthodontic Appliances: In Vitro Study of the SS/DLC System

Stainless steels (SS) are the most-used alloys for manufacturing fixed orthodontic appliances due to their attractive set of mechanical properties, biocompatibility, and high corrosion resistance. Nevertheless, during regular orthodontic treatments–taking at least around 2 years–the intraoral environment inevitably degrades these bioalloys, releasing metallic ions into the oral cavity. In the first part of this in vitro study, the corrosion resistance of commercial SS appliances (brackets, tubes, and bands) was evaluated in Fusayama-Meyer artificial saliva at pH values of 2.3 and 6.8 over the course of 30 days. As expected, the results corroborated that salivary pH highly influences corrosion behaviour. Released Ni, Cr, and Fe were within dietary intake values. In the second part, a novel approach for oral corrosion prevention based on the chemical inertness of DLC materials is presented. SS surfaces were functionalized with biocompatible a-C:H-sputtered coatings and submitted to the same experimental conditions. The anticorrosion ability of this system was demonstrated, preventing the pitting corrosion that occurred on the SS substrates. Despite the galvanic coupling effect due to the presence of the Cr-based interlayer, this study enhanced the potential use of the reactive sputter-deposited a-C:H coatings in orthodontics.