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 Cheese and Milk on Buffering Capacity of Saliva in Children 10-12 Years

Saliva have significant roles in maintaining the health of oral cavity. Salivary flow and composition of saliva play a critical role. Saliva also serves as buffer system. Increasing the salivary flow will increase salivary buffer capacity and pH of saliva. Salivary buffer capacity serves to protect the teeth from the acid that comes from food which is formed by acidogenic microorganisms. Milk and dairy are good diet for children that recommended by American Heart Association (AHA). Cheese as one of dairy mild can increase the salivary flow, that help keep the dental hygiene, and prevent bacteria sticking to the teeth. The aim of the study was to identify the effect of cheese and milk consumption on salivary buffer capacity of students aged 10-12 year at Sekolah Dasar Negeri 57 Banda Aceh. Salivary buffer capacity after consume cheese measured after chewing cheese 4 gram about 32 times whereas salivary buffer capacity after consume milk consumption was measured after gargling 25 ml milk 34 times. Salivary buffer capacity measured with Saliva-check buffer (GC). Results of Wilcoxon test showed significant differences (p<0.05) salivary buffer capacity after consumption of milk compared with cheese. Capacity buffer salivary after consumption of cheese higher than milk. In conclusion, cheese and milk consumption have effect on salivary buffer capacity. Salivary buffer capacity after cheese consumption is higher than after milk consumption.

The usefulness of Spotchem® Analyser (Arkray) in determining the risk in oral diseases in adolescents – a pilot study

Introduction. Saliva Check Buffer® has been long used for assessing saliva physical and chemical properties, while CRT Bacteria® is used for estimating the count of cariogenic bacteria. Spotchem® Analyser is a new device for the assessment of saliva properties. Aim. To determine the consistency of results obtained using Spotchem®, Saliva Check Buffer® and CRT Bacteria® kits, as well as to evaluate the correlations between the obtained results and oral hygiene status, ICDAS II indices in the diagnosis of the risk of oral diseases in children. Material and methods. Patients aged 12-17 years were evaluated for oral hygiene (% API, OHI), gingival inflammation (GI), and carious lesions (ICDAS II). Salivary tests using Saliva Check Buffer® (GC), CRT Bacteria® (Ivoclar Vivadent) and Spotchem® (Arkray) Analyser were conducted. The consent of the bioethical committee of Warsaw Medical University, as well as written consent from all the parents of all the subjects or legal guardians of all the subjects were obtained. Results. The study included 25 patients (mean age 13.7 ± 2.2 years). The following mean index values were obtained: OHI-S – 0.93 ± 0.43; API% – 72 ± 0.26; GI – 0.83 ± 0.61; DMFt – 6.44 ± 4.12. Active white lesions were observed in 13 patients (mean number of lesions 2.2 ± 2.92). Spearman’s rank correlation coefficient showed significant correlations between pH values according to Saliva Check Buffer® and salivary buffer capacity (r = 0.608) and acidity (r = -0.713) according to Spotchem®; as well as a negative correlation between salivary buffer capacity and pH values in Spotchem® (r = -0.845). High count of S. mutans (> 105 CFU/mL) assessed by CRT Bacteria® correlated significantly with high bacteria count estimated by the Spotchem® Analyser (r = 0.54). Significant correlations were found between OHI and high (r = 0.46) and average (r = -0.54) metabolic activity of S. mutans; GI and salivary protein levels (r = 0.42); carious lesions and salivary protein levels (r = 0.40); salivary blood levels (r = 0.47) (Spotchem®) and the levels of S. mutans and Lactobacillus spp. (CRT Bacteria®) (0.47 and 0.42, respectively). Conclusions. The parameters estimated by the Spotchem® Analyser were correlated with the results obtained with the commonly known salivary kits and oral health indices. However, its clinical relevance should be confirmed by further studies.

Perbedaan pH Saliva Setelah Mengonsumsi Susu Sapi Murni dan Susu Sapi Bubuk

Saliva is a complex oral fluid consisting of a mixture of secretion of the major and minor salivary glands in the oral mucosa with a normal pH of 5.6-7.0. There are several factors that can cause changes in the salivary pH, as follows: average saliva flow rate, oral microorganisms, salivary buffer capacity, and food and beverages oftenly consumed inter alia milk. Milk contains a lot of nutrients such as carbohydrates, proteins, minerals, and vitamins. This study was aimed to determine the difference of salivary pH after consuming pure cow milk and powdered cow milk, and to obtain the salivary pH after consuming pure cow milk or powdered cow milk. This was an experimental study using pretest-posttest study design. There were 38 respondents. Each respondent consumed pure cow milk or powdered cow milk. Decreased salivary pH was more dominant in respondents who consumed powdered cow milk. The Mann-Whitney test showed that there was a difference of salivary pH between after consuming pure cow milk and powdered cow milk (P=0.000). Conclusion: There was a significant difference in salivary pH between after consuming pure cow milk and powdered cow milk. Salivary pH showed bigger dicrease after consuming powdered cow milk than consuming pure cow milk.Keywords: salivary pH, pure cow milk, powdered cow milk Abstrak: Saliva merupakan cairan rongga mulut yang kompleks, terdiri atas campuran sekresi kelenjar saliva mayor dan minor yang terdapat dalam mukosa mulut dengan pH saliva berkisar 5,6-7,0. Beberapa faktor yang menyebabkan terjadinya perubahan pada pH saliva antara lain rerata kecepatan aliran saliva, mikroorganisme rongga mulut, kapasitas bufer saliva, serta makanan dan minuman yang sering di konsumsi; salah satunya ialah susu. Susu mengandung banyak zat-zat makanan seperti karbohidrat, protein, mineral, dan vitamin. Penelitian ini bertujuan untuk mengetahui perbedaan pH saliva setelah mengonsumsi susu sapi murni dan susu sapi bubuk, dan untuk mengetahui pH saliva setelah mengonsumsi susu sapi murni dan susu sapi bubuk. Jenis penelitian ialah eksperimental dengan pretest-posttest study design. Terdapat total 38 responden penelitian. Setiap responden mengonsumsi susu sapi murni atau susu sapi bubuk sebanyak 250ml. Pengukuran pH saliva dilakukan pada menit ke-5 setelah mengonsumsi susu sapi murni atau susu sapi bubuk. Uji Mann-Whitney menunjukkan terdapat perbedaan pH saliva setelah mengonsumsi susu sapi murni dan susu sapi bubuk (P=0,000). Penurunan pH saliva terbanyak terdapat pada responden yang meminum susu sapi bubuk. Simpulan: Terdapat perbedaan bermakna antara pH saliva setelah mengonsumsi susu sapi murni dan susu sapi bubuk. Penurunan pH saliva setelah mengonsumsi susu sapi bubuk lebih besar dibandingkan setelah mengonsumsi susu sapi murni.Kata kunci: pH saliva, susu sapi murni, susu sapi bubuk

KADAR BIKARBONAT SALIVA PENDERITA KARIES DAN BEBAS KARIES

Saliva plays a role as a buffer so that the ups and downs of the degree of acidity (pH) can be retained. salivary buffer capacity is determined by the bicarbonate concentration of 85%, 14% is determined by the concentration of phosphate and 1% by salivary proteins. Bicarbonate is the main component of saliva to neutralize the acid thus inhibiting the caries process. Based on the role of bicarbonate in maintaining the pH of saliva to remain normal, there may be differences in levels of salivary bicarbonate in subjects with caries and caries-free. This is because subjects with dental caries have the potential for acid formation and a decrease in pH higher than subjects with caries-free. This study aims to determine differences in levels of salivary bicarbonate in subjects with caries and caries-free, studies are observational analytic study. Based on the result showed average levels of bicarbonate in the saliva of caries-free sample is 188.9440 ± 7.11846 ppm while in samples with high caries intensity is 150.9905 ± 9.76628 ppm, then the results of Kolmogorov-Smirnov normality test p-value of 0.200 obtained (p&gt; 0.05) in the sample with high intensity of caries and caries-free sample group. The results of the statistical test T-test two sample unpaired in getting the value of p = 0.000 (p &lt;0.05), This means there are significant differences between the levels of salivary bicarbonate in subject with caries and caries-free.

Salivary microbial and nonmicrobial parameters in children with fixed orthodontic appliances

Objective: To determine the physiologic changes of salivary flow rate, pH, and buffer capacity and the levels of Streptococcus mutans and Lactobacillus spp in patients undergoing fixed orthodontic treatment. Materials and Methods: The study included 23 patients scheduled for fixed orthodontic therapy. All subjects received equal braces, bands, and brackets, bonded with the same material. Stimulated saliva samples were taken before placement of the appliance, and at weeks 6, 12, and 18 during the therapy. Salivary flow rate and salivary pH were measured, and the salivary buffer capacity was determined. Saliva samples were cultivated on selective microbial agar for microorganism detection. Results: A significant (P &lt; .05) increase in stimulated salivary flow rate and salivary pH was found. The salivary levels of S mutans and Lactobacillus spp also inscreased significantly (P &lt; .05), and the major peak was at week 12 of fixed orthodontic therapy. Conclusion: The 6th to 12th week of orthodontic therapy is the period of the most intensive intraoral growth of S mutans and Lactobacillus spp and a time of very intensive salivary functions and physiologic response.