Comparison of the Effects of Sugar Alcohols at Different Concentrations on the Growth of Cariogenic Bacteria

Abstract

This study aimed to evaluate the effects of various concentrations of xylitol and erythritol on the growth of cariogenic bacteria, specifically Streptococcus mutans, Streptococcus sobrinus, and Scardovia wiggsiae. Type strains of S. mutans (ATCC 25175), S. sobrinus (ATCC 33478), and S. wiggsiae (DSM 22547) were cultured and exposed to different concentrations of xylitol, erythritol, and their combinations. The concentrations tested included 10% xylitol, 10% erythritol, 5% xylitol + 5% erythritol, 2.5% xylitol + 7.5% erythritol, 2.5% erythritol + 7.5% xylitol, and a control group with 5% sucrose. Xylitol and erythritol significantly inhibited the growth of S. mutans, S. sobrinus and S.wiggsiae. The combination of 5% xylitol and 5% erythritol also demonstrated substantial inhibitory effects. Statistical analyses indicated significant differences in absorbance changes over time, with the 5% sucrose group consistently showing higher growth rates compared to other groups. Both xylitol and erythritol, particularly at higher concentrations, effectively inhibit the growth of key cariogenic bacteria. The combination of these sugar alcohols exhibits potential synergistic effects, suggesting their utility in dental care products to prevent dental caries. Further research is needed to optimize the formulations and concentrations for maximum therapeutic benefit.

Keywords:

xylitol; erythritol; Streptococcus mutans; Streptococcus sobrinus; Scardovia wiggsiae; sugar alcohols

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