Evaluating the Effects of Chewing Gum Ingredients on the Oral Microbiome

Abstract

As a result of the diverse active ingredients in different chewing gums, the effect of the active ingredients was evaluated on the oral microbiome of consumers. Following this aim, three commonly, gums based on their active ingredient were investigated. The gums namely: azonbin-based banana gum, xanthan-based centre fruit gum and sorbitol-based centre fresh gums were purchased and chewed by ninety (90) adult volunteers. Samples were obtained by swabbing the oral cavity of the volunteer consumers before and after chewing the gums (ten minutes). The samples thereafter were prepared (10-2 dilution) and analyzed using standard microbiological techniques. Results showed the mean counts of heterotrophic bacteria were significantly, different before and after chewing of azonbin and sorbitol-based gums at a probability level of 0.05, while volunteers who chewed azonbin-based gums showed no significant difference in counts obtained. Heterotrophic fungal counts were not different before and after volunteers chewed sorbitol and xanthan-based gums at a probability level of 0.05, however, azonbin-based gums differed. Staphylococcal counts showed no significant difference. No counts were reported for total coliform. A total of 20 microbial isolates belonging to four genera were identified namely; Staphylococcus aureus (40%), Proteus spp. (30%), Candida spp. (20%) and Bacillus spp. (10%). The study showed that the active ingredients in the gums had an effect on the oral microbiome of consumers. Hence, gum consumers should consider the active ingredients before purchasing.