Open AccessThe effect of two types chewing gum containing casein phosphopeptide-amorphous calcium phosphate and xylitol on salivary Streptococcus mutans
Author(s) -
Shila Emamieh,
Yosra Khaterizadeh,
Hossein Goudarzi,
Amir Ghasemi,
Alireza Akbarzadeh Baghban,
Hassan Torabzadeh
Publication year - 2015
Publication title -
journal of conservative dentistry/journal of conservative dentistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.533
H-Index - 31
eISSN - 0974-5203
pISSN - 0972-0707
DOI - 10.4103/0972-0707.157240
Subject(s) - xylitol , streptococcus mutans , chewing gum , saliva , amorphous calcium phosphate , casein , dentistry , food science , chemistry , medicine , phosphate , biochemistry , bacteria , biology , fermentation , genetics
The aim was to evaluate the effect of sugar-free chewing gum containing casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) and xylitol on salivary Streptococcus mutans.