Comparison of the serum immunoglobulin IgM level in diabetic and nondiabetic patients with chronic periodontitis.

AIM: To evaluate and compare the serum IgM level in diabetic and nondiabetic patients with chronic periodontitis. MATERIALS AND METHODS: A total of 60 patients were selected for the study and divided into four groups, diabetic with periodontitis, diabetic without periodontitis, nondiabetic with periodontitis and nondiabetic without periodontitis (control) were analyzed for the quantitative estimation of serum immunoglobulins M by turbidimetric immunoassay. The serum of the diabetic and nondiabetic patients was evaluated and turbidimetric method was used for immunological assay by using Quantia IgM turbidimetric immunoassay for estimation of immunoglobulin IgM in human serum. The data for the level of immunoglobulin thus obtained were compared with clinically healthy patient taken as control. Sugar level was estimated the by checking the random blood sugar level by glucose test kit based on end point and kinetic assay and compared with the HbA1c percentage of the patients, by using NycoCard Reader. RESULT: The group A patients having diabetes with periodontitis showed nonsignifcant increase in serum IgM level as compared to controls and other groups. Group B showed signifcance of p = 0.074. Group C showed signifcance of p = 0.982 and group D showed signifcance of p = 0.520. There was signifcant increase in HbA1c with an increase percentage serum IgM. CONCLUSION: In the present study, significantly high concentrations of the IgM in serum of diabetic and nondiabetic patients were found as compared to the healthy subjects who had neither diabetes nor periodontitis. CLINICAL SIGNIFCANCE: By this study, we can emphasize on the fact of the importance of the immune system and its correlation with glycemic control, especially in patients diagnosed with periodontitis, also suggests that the alteration in immune response in poorly controlled diabetic patients may contribute to the pathogenesis of periodontitis and is the cause of increased incidence of periodontitis in patients with diabetes.

Evaluating the antimicrobial activity of commercially available herbal toothpastes on microorganisms associated with diabetes mellitus.

AIM: The present study was conducted to evaluate the effcacy of commercially available herbal toothpastes against the different periodontopathogens. MATERIALS AND METHODS: Six herbal toothpastes that were commonly commercially available were included in the study. Colgate herbal, Babool, Meswak, Neem active, Dabur red toothpastes were tested for the study whereas sterile normal saline was used as control. Antimicrobial effcacies of dentifrices were evaluated against Streptococcus mutans and Actinobacillus actinomycetemcomitans. The antimicrobial properties of dentifrices were tested by measuring the maximum zone of inhibition at 24 hours on the Mueller Hinton Agar media inoculated with microbial strain using disk diffusion method. Each dentifrice was tested at 100% concentration (full strength). RESULTS: The study showed that all dentifrices selected for the study were effective against the entire test organism but to varying degree. Neem active tooth paste gave a reading of 25.4 mm as the zone of inhibition which was highest amongst all of the test dentifrices. Colgate Herbal and Meswak dentifrices recorded a larger maximum zone of inhibition, measuring 23 and 22.6 mm respectively, compared to other toothpastes. All other dentifrices showed the zone of inhibition to be between 17 and 19 mm respectively. CONCLUSION: The antibacterial properties of six dentifrices were studied in vitro and concluded that almost all of the dentifrices available commercially had antibacterial properties to some extent to beneft dental health or antiplaque action.