Changes in the Composition of Unstimulated and Stimulated Saliva Due to Chewing Sour Cherry Gum and a Toothbrush Change.

BACKGROUND: Our previous studies demonstrated that sour cherry anthocyanins (AC) reduce the salivary count of Streptococcus mutans and inhibit salivary amylase activity within 30 minutes after chewing AC gum. AC gum and changing toothbrushes after scaling reduced the Gram-negative species in the unstimulated salivary microbiota. The present study examined the effect of AC gums on salivary factors, including changes in microbiome. METHODS: The study was conducted over three weeks with two groups; young adults (18-30) and adults (30-45). Ten participants changed their toothbrushes, while the other 10 participants did not change after the control period. After scaling, all participants received three doses of AC gum daily. The salivary mRNA and protein levels of cytokines, mucins, melatonin, and the microbiota of unstimulated and stimulated saliva were determined by polymerase chain reaction, enzyme-linked immunosorbent assay, and 16S rRNA gene sequencing. RESULTS: Significantly higher levels of tumor necrosis factor α (TNFα), interleukin-1ß (IL-1ß), mucin5B (MUC5B), mucin7 (MUC7), and melatonin were detected in stimulated saliva. Correlation analysis of these factors with the microbiota showed positive correlations with the genera Lachnospiraceae, Eikenella, Saccharibacteria_(TM7), Streptococcus, Prevotella, and Haemophilus. CONCLUSIONS: AC chewing gum has a beneficial effect on the composition of the oral microbiome, and toothbrush replacement leads to changes in the levels of salivary pro-inflammatory cytokines.

Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling.

In this study, the effects of main gum base components, namely butyl rubber, polyvinyl acetate and natural resin, on the aroma (menthol) release mechanism and quality of sugar-free chewing gums were investigated. According to the results, the sensory evaluation of aroma release was closely similar to the analysis performed with the GC-MS equipment. The Korsmeyer-Peppas model was the best model explaining the menthol release from chewing gum, and it was found that the release was mostly in the form of Fickian diffusion. The polyvinyl acetate had the greatest effect on the aroma release, and the aroma intensity increased in parallel with the ratio in the formulations. According to the optimization results, softening temperatures and instrumental hardness of the sample, which showed the highest aroma durability were found to be 80.00 °C and 22.45 N.

Development and evaluation of a chewing gum containing antimicrobial peptide GH12 for caries prevention.

The purpose of this study was to develop a chewing gum containing a novel antimicrobial peptide GH12 and evaluate its biocompatibility, antimicrobial activity, and caries-preventive effects in vivo and in vitro. GH12 chewing gum was developed using a conventional method and its extracts were prepared in artificial saliva. GH12 concentration in the extracts was determined by high-performance liquid chromatography; extracts were used for growth curve assay, time-kill assay, crystal violet staining assay, scanning electron microscopy, and Cell Counting Kit-8 assay. A rat caries model was established, and molars were treated topically with extracts for 5 weeks. Weight gain monitoring, hematoxylin-eosin staining, micro-computed tomography, and Keyes scoring were conducted. Significant inhibition of Streptococcus mutans growth and biofilm formation was observed. Extracts displayed low cytotoxicity against human gingival epithelial cells. No significant differences in weight gain or signs of harm to the mucosal tissues in any of the rats were observed. Keyes scores of caries lesions in the GH12 chewing gum group were lower than those of the negative control group. It was concluded that GH12 chewing gum showed good biocompatibility, antimicrobial activity, and caries-preventive effects, exhibiting great potential to prevent dental caries as an adjuvant to regular oral hygiene.

Effect of chewing gum containing Xylitol and blackberry powder on oral bacteria: A randomized controlled crossover trial.

OBJECTIVE: The aim was to determine the effect of chewing gum containing xylitol and freeze-dried blackberry powder on oral bacteria. DESIGN: This was a randomized, controlled, cross-over study (RCT #: NCT05133557). Fifty participants chewed gum over an 8 h period, four times for 20 min at 2-hour intervals, containing 700 mg xylitol (CG) with or without 50 mg blackberry powder (BG), while wearing a stent containing a sterile enamel chip. After a 1 week washout, participants chewed gum from the other group following the same protocol. The primary outcome was the amount of nine oral bacteria in saliva as determined by quantitative PCR. The secondary outcome was bacteria formed on enamel chips. RESULTS: Chewing BG for four twenty-minute intervals reduced mean total bacteria load and the relative abundance of six of the nine bacteria studied in saliva (p < 0.05). In comparison, only four bacteria were reduced in abundance in the CG group. After gum chewing and regardless of group, S. sanguinis and A. naeslundii were the predominant bacteria adherent to enamel, with S. mutans representing < 1 % of the total bacteria on enamel. CONCLUSION: Bacterial loads in saliva were rapidly, differentially, and significantly reduced after one day of chewing BG.

Method validation of 12 kinds of food dye in chewing gums and soft drinks, and evaluation of measurement uncertainty for soft drinks.

We developed and validated a method for the simultaneous quantitative analysis of food dyes in two food matrices, i.e., chewing gum and soft drinks. Furthermore, we evaluated the stability of food dyes in these matrices with respect to the pH and acid content. The optimized and validated method is based on high-performance liquid chromatography-photodiode array (HPLC-PDA) and liquid chromatography-tandem spectroscopy; the proposed method could identify and quantify 12 dyes in the two matrices. The recoveries of the food dyes identified by HPLC-PDA analysis ranged from 98.61% to 118.42%, with relative standard deviations of 0.06-4.90%. In addition, the expanded uncertainties of the measurements ranged from 0.57 to 3.12%. Finally, the food dyes were found to be stable in the matrices over 30 days. Thus, we believe that the proposed analytical method is suitable for the identification and quantification of food dyes in chewing gum and soft drink samples.

Development of a Chewing Robot With Built-in Humanoid Jaws to Simulate Mastication to Quantify Robotic Agents Release From Chewing Gums Compared to Human Participants.

Medicated chewing gum has been recognised as a new advanced drug delivery method, with a promising future. Its potential has not yet been fully exploited because currently there is no gold standard for testing the release of agents from chewing gum in vitro. This study presents a novel humanoid chewing robot capable of closely replicating the human chewing motion in a closed environment, incorporating artificial saliva and allowing measurement of xylitol release from the gum. The release of xylitol from commercially available chewing gum was quantified following both in vitro and in vivo mastication. The chewing robot demonstrated a similar release rate of xylitol as human participants. The greatest release of xylitol occurred during the first 5 minutes of chewing and after 20 minutes of chewing only a low amount of xylitol remained in the gum bolus, irrespective of the chewing method used. Saliva and artificial saliva solutions respectively were collected after 5, 10, 15 and 20 minutes of continuous chewing and the amount of xylitol released from the chewing gum determined. Bioengineering has been implemented as the key engineering strategy to create an artificial oral environment that closely mimics that found in vivo. These results demonstrate the chewing robot with built-in humanoid jaws could provide opportunities for pharmaceutical companies to investigate and refine drug release from gum, with reduced patient exposure and reduced costs using this novel methodology.

Effects of short-term xylitol chewing gum on pro-inflammatory cytokines and Streptococcus mutans: A randomised, placebo-controlled trial.

INTRODUCTION: Dental caries is an infectious disease with predominantly of cariogenic bacteria such as Streptococcus mutans (S mutans). Xylitol is considered as one of the effective agents that can limit this dental infection. In this randomised, placebo-controlled trial, we aimed to evaluate the potential reflection of short-term xylitol consumption on pro-inflammatory cytokines (TNF-α, IL-6 and IL-8) and S mutans counts by ELISA and qPCR (Quantitative real-time PCR), respectively. METHODS: In this study, 154 participants were assigned to two groups, control and xylitol. Dental examination, saliva and swab samples were done at baseline and at 3-week for clinical and microbiological assessment. RESULTS: In xylitol group at the end of 3-week, gingival and plaque index scores were significantly decreased with respect to baseline values (P < .001 and P < .05, respectively). The salivary concentration of TNF-α, IL-6 and IL-8 were statistically declined at 3-week, more so than those at baseline in xylitol group (P < .001). S mutans expression was reduced about fivefold at 3-week use of xylitol and it was a statistically significant difference compared to baseline (P < .001). CONCLUSION: Intriguingly, even short-term consumption of xylitol might play a favourable role in maintaining the oral health status, possibly as a result of decreasing the release of pro-inflammatory cytokines and the counts of S mutans. Nonetheless, this investigation warrants further endorsement.

Four-day plaque regrowth evaluation of a peptide chewing gum in a double-blind randomized clinical trial.

OBJECTIVE: Antimicrobial peptide, KSL-W, formulated as an antiplaque chewing gum (APCG), was tested to evaluate the dental plaque inhibition activity and safety in an IRB approved and FDA regulated 4-day plaque regrowth clinical study. METHODS: This Phase 2 two-armed placebo-controlled, double blind, randomized (1:1), multiple dose, and single-center study was evaluated in a proof of concept for the APCG containing 30 mg antimicrobial peptide KSL-W. Twenty six generally healthy subjects were consented and randomized into the study. The subjects were administered a dose three times per day for four treatment days following a complete dental prophylaxis. Participants were prohibited from conducting oral hygiene care (teeth brushing, flossing, and/or mouth wash rinse) for the duration of the trial. Twelve to 16 hr prior to the baseline visit, the subjects were to abstain from oral hygiene care. The Quigley-Hein Turesky plaque index (QHT) score and the oral soft tissue clinical exams were obtained at both Day 0 and Day 4. RESULTS: All randomized study subjects that received either APCG or placebo gum completed the study with no significant adverse events recorded. The APCG significantly inhibited the regrowth of dental plaque over the course of 4 days. The whole mouth data demonstrated a difference in the QHT between the APCG and the placebo gum of 1.14 (SE = 0.27) and 95% confidence bounds of 0.58, 1.70 with a two-tailed P value of .0003. CONCLUSION: Considering the limited sample size, the proof of concept analysis in this Phase 2 study confirmed that APCG is effective against dental plaque formation and safe for human use. (ClinicalTrials.gov Study ID# NCT02864901).

The effect of fennel seeds on pH of saliva - A clinical study.

CONTEXT: Saliva is an oral fluid that gives a protective effect against dental caries. Chewing of fennel seeds after food is a common culture in the Indian Sub-continent. A review of previous studies on fennel seeds showed that some of them have an anti-microbial efficacy, but there are no extensive data available on the effect of chewing fennel seeds on the pH of saliva. AIM: The aim of the study was to record the baseline pH of saliva and to record the changes in salivary pH after chewing fennel seeds. SETTING AND DESIGN: The study was carried out in the Department of Public Health Dentistry, Sri Ramachandra University, Chennai, prior to which a pilot study was carried out. SUBJECTS AND METHODS: Voluntary enrolment of 30 individuals was done. A written and informed consent was obtained from the individuals prior to the study. The pH of the saliva was recorded by placing the standardized salivary strip below the tongue in the oral cavity and colour changes were matched with the pH scale colour chart within about 15 sec. The subjects were asked to chew fennel seeds for 5 min. Salivary pH was measured immediately after chewing (SP2) at 0 min and the experiment was repeated for 5 min (SP3), 10 min (SP4), 15 min (SP5) and 30 min (SP6). STATISTICAL ANALYSIS: The data was gathered and analysed using paired t test. RESULTS: There was an increase in salivary pH from baseline (SP1) to 0 min (SP2) was found to be highly significant (P = 0.000). The mean salivary pH reduced to 7.64 ± 0.06, 5 min after chewing the seeds (SP3) and the drop in pH was found to be highly significant (P = 0.000). The subsequent drop in pH from 10 min (SP4), 7.50 ± 0.05 to 15 min (SP4), 7.38 ± 0.05 to 30 min (SP4), 7.24 ± 0.05 were found to be highly significant as well (P = 0.000). CONCLUSION: Chewing of fennel seeds increases the pH of saliva, thus making it a suitable anti-cariogenic agent.

Development of dental hygiene gum for cats considering their anatomical features of dentition.

The purpose of this study was to develop effective dental hygiene chews for cats based on the anatomical features of the dentition and patterns of chewing motion. All cats were volunteered for dental prophylaxis followed by dental impressions using yellow stone and alginate under general anesthesia. Twenty parameters related to dentition were defined in order to compare dental impressions using digital caliper. For the chewing motion study, patterns of chewing motion were identified based on recordings made with a digital camera. Ten cats (4 domestic shorthairs, 2 Russian blues, 1 American shorthair, 1 Persian, 1 Turkish Angora, and 1 Devon Rex) were recruited for the study. The parameters related to teeth and oral size were similar among the studied cats. Chewing motion can be described as more of a guillotine-like motion rather than a crushing motion, with cats chewing 3-7 times before swallowing. The chewing pattern of cats involves shearing for a short period of time followed by immediate swallowing. Therefore, the overall size of the dental hygiene chew could be determined based on the measurement of the oral size for inducing chewing. The surface details of the dental hygiene chew could be designed for prevention and removal of dental calculus and plaque in cats considering the anatomical teeth parameters. Dental hygiene chews customized for cats considering the different anatomical features of their teeth might be effective for oral care.

Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums.

BACKGROUND: Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS: According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg-1 ). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer-Peppas model for ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay results. CONCLUSION: The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry.

Environmentally Evaluated New HPLC/UV Method for the Simultaneous Determination of Acesulfame-K, Butylated Hydroxytoluene, and Aspartame and Its Degradant in Chewing Gum.

Background: Acesulfame-K (ACE), butylated hydroxytoluene (BHT), and aspartame (ASP) are a common combination of food additives added to chewing gums. The abuse of these additives results in severe adverse health effects; however, they are still extensively used owing to their high performance and low cost. Objective: The development and optimization of a simple, cheap, sensitive, and eco-friendly HPLC/UV method for the simultaneous determination of ASP, ACE, and BHT along with aspartame degradation product phenylalanine (PHEN) in chewing gum. Methods: The method was optimized using a 5 µm C18 column and an eluent consisting of methanol and 0.1 M phosphate buffer (pH 5.0) according to a suitable gradient elution program. Simple sample preparation, consisting of dilution, homogenization, and sonication followed by centrifugation and filtration, was optimized and used for the extraction of chewing gum. The greenness of the method was evaluated. Results: The proposed method exhibited excellent linearity (R² > 0.9996), low LOQ (0.08-0.95 µg/mL), and recoveries between 85.3 and 98.83% with relative SD (RSD) ≤ 2.7%. High resolution was obtained with <25 min run times with excellent precision (RSD: 0.28-1.33%). This method was successfully applied for the simultaneous determination of ACE, ASP, and BHT in commercial chewing gum; PHEN was not detected. Furthermore, our method is considered to be environmentally acceptable. Conclusions: The results demonstrate that the developed method can be used to detect ACE, BHT, ASP, and PHEN in chewing gum. Highlights: A new sensitive, green HPLC/UV method is developed to be used as a minimal-cost routine analysis procedure for commercial chewing gum.

Caffeine release and absorption from caffeinated gums.

The objectives of this study were to estimate the impact of chewing time on caffeine release from gum and to understand caffeine pharmacokinetics. Caffeine release increased with chewing time (2 min < 5 min < 10 min). Furthermore, two plasma caffeine concentration peaks were observed suggesting that caffeine absorption occurs both through the oral mucosa and gastrointestinal tract. This is of practical relevance to maximise caffeine doses and to synchronise effort with peak caffeine concentration.

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption.

In this study, the impact of physiological parameters, ethnicity and gender on flavour perception and flavour release of chewing gum was investigated. Proton Transfer Reaction Mass Spectrometry in-nose monitoring of volatile organic compounds was coupled to discontinuous time intensity sensory evaluation for mint flavour and sweetness perception. Each of the 29 subjects, 14 European and 15 Chinese panelists (13 male and 16 females, age 24 ±â€¯1.4 years old) consumed the samples in triplicates. Physiological parameters (oral cavity volume, salivary flow, acetone and isoprene concentration and fungiform papillae density) were measured. Significant differences for in vivo flavour release between Chinese and European panelists after 90 s of consumption and after the gum was removed from the mouth were found. Significant differences were observed also in flavour and sweetness perception while no gender effect was detected. In this work, for the first time an effect of ethnicity on in-nose flavour release monitored through PTR-MS was noticed during chewing gum consumption, in agreement with the findings from sensory evaluation. Single physiological parameters do not explain the relation between flavour in nose release and perception during consumption.

Dynamic flavor release from chewing gum: Mechanisms of release.

Dynamic flavor release curves from chewing gum were measured using an Artificial Mouth coupled to the AFFIRM®. A flavor distribution model for chewing gum is proposed, where flavor is present as droplets in both the hydrophilic (water-soluble) and the hydrophobic (water insoluble) parts of the chewing gum and as molecularly dissolved in the hydrophobic part of the gum. During mastication, the flavor droplets in the water-soluble phase are released and responsible for an initial burst release. The flavor droplets captured in the gum-base are pushed towards the interface by mastication and are responsible for the subsequent release. The flavor molecules dissolved in the gum-base, released by diffusion, are only responsible for the release at very long time scales. It was found that the oil-water partition constant is an important parameter to explain the flavor release, where hydrophobic components show slower and longer release, while more hydrophilic components show more burst release.

[Determination of Aspartame, Acesulfame Potassium, and Sucralose in Chewing Gum by Dialysis Extraction].

The three sweeteners, aspartame, acesulfame potassium, and sucralose, in chewing gum were determined by using dialysis and direct extraction methods. The results revealed that the previously reported dialysis method tended to show poor extraction of aspartame in comparison with the direct-extraction method. The direct extraction also caused operational problems, such as the gum base adhering to the instruments. Therefore, we attempted to improve the dialysis method by changing the dialysate, to which the three sweeteners were extracted while the sample stayed inside the dialysis tube. By changing the dialysate to 60% methanol and dialyzing for 24 hr at room temperature or 2 hr with shaking while heating at 50℃, all three sweeteners were extracted as good as those with the direct-extraction method.

Effectiveness of xylitol and polyol chewing gum on salivary streptococcus mutans in children: A randomized controlled trial.

INTRODUCTION: Dental caries is a multi-factorial, infectious disease, the prevention of which is based on multifaceted approaches. Chewing sugar-free gum has potential beneficial effects on dental health. OBJECTIVES: The aim of this study is to assess and compare the effectiveness of xylitol and polyol chewing gums on salivary Streptococcus mutans in 12-15 years old schoolchildren residing in hostels in Belgaum city. The acceptability of the two chewing gums was also assessed. MATERIALS AND METHODS: Sixty children of 12-15 year age groups from three hostels, who fulfilled all the inclusion criteria, were included in this triple blind randomized controlled field trial. They were then randomly allocated into one of the three groups using lottery method. Xylitol chewing gum, polyol chewing gum and control group (no chewing gum). Patients were instructed to chew one pellet two times a day after meals for 5 min each for 30 days. Salivary samples were collected at baseline, 30 days after chewing gum use and 30 days after discontinuation, for microbiological analysis. The data were subjected to statistical analysis using SPSS software version 18. RESULTS: Chewing 100% xylitol chewing gum 2 times a day for 5 min for 30 days can successfully reduce salivary S. mutans counts. The xylitol gum has shown a maximum benefit against salivary S. mutans when compared to polyol gum and control group. CONCLUSION: Xylitol-containing chewing gums can be used as an adjunct to regular home care preventive procedures to prevent dental caries.

Medicated Chewing Gums (MCGs): Composition, Production, and Mechanical Testing.

Medicated chewing gums (MCGs) represent a unique platform for drug delivery. They have been defined as solid single-dose preparations, which may contain more than one active pharmaceutical ingredient (API) with base consisting primarily of gum that has to be chewed for a certain period of time. They mainly contain a tasteless masticatory gum base as the core with other minor nonmasticatory ingredients, such as flavors and sweeteners. Despite their advantages in drug delivery, MCGs remain a niche product due to the complexity of their formulation, lack of acceptable testing methods, and intricacy of their manufacturing. Few studies have been reported on their use, and most of the information on their composition and production could be found in patent search. The aim of this review is to provide an overview of gum composition, manufacturing process, and characterization. Due to the scarcity of studies concerning the evaluation of the mechanical properties of MCGs, greater emphasis was placed on the available performance tests and procedures for the estimation of their mechanical and textural properties. While very few tests have been recommended by the official pharmacopeias, several tests have been suggested for assessing the mechanical properties of MCGs in vitro. Properties, such as chewiness, elasticity, and firmness, of chewing gums during mastication are imperative quality attributes that have been found to strongly correlate with gum composition and mouth feel.

Effects of French Pine Bark Extract Chewing Gum on Oral Malodor and Salivary Bacteria.

Frequent or persistent malodor (halitosis) represents a considerable embarrassment to those affected. French pine bark extract, Pycnogenol® (PYC), has displayed antibacterial activity against a broad range of bacterial species. In the present study, anticipated benefits of PYC on diminishing halitosis were investigated. Ten healthy males and 11 females, aged 40.1±12.3 y, were recruited based on threshold breath sulfur compounds presence, diagnosed by portable gas chromatography. Subjects were randomly assigned to either sugar-free gums, or gums bearing an additional 2.5 mg PYC per piece. The subjects were required to consume two pieces of PYC or placebo gum six times daily for 15 min. The levels of volatile sulfur compounds (VSCs), measured by OralChromaTM, and tongue-coating score were recorded at baseline, 2, and 4 wk. Hydrogen sulfide-producing bacteria in saliva were cultured on Brucella blood agar plates containing 0.05% cysteine, 0.12% glutathione, and 0.02% lead acetate. The group consuming PYC chewing gum reduced exhaled hydrogen sulfide, methyl mercaptan and dimethyl sulfide significantly (p<0.01) after 2 wk versus baseline. Continuation of daily PYC-gum consumption for 4 wk remarkably lowered the tongue-coating score and exhaled hydrogen sulfide was significantly decreased compared to the placebo group. PYC chewing gum significantly reduced hydrogen sulfide-producing bacteria in saliva after 4 wk (p<0.01), with no effects observed in the placebo control. The results suggest that PYC chewing gum is effective in reducing oral malodor by decreasing the accumulation of tongue coating and the number of hydrogen sulfide-producing bacteria in saliva.

Sour cherry extract inhibits human salivary α-amylase and growth of Streptococcus mutans (a pilot clinical study).

The purpose of this study was to determine whether cherry extract has any effect on salivary α-amylase activity (sAA) or on the level of Streptococcus mutans in human saliva. 70 patients (45 females and 25 males) in three age groups (22 children, 25 young adults, and 23 adults) were examined. All participants completed a questionnaire to obtain information on their oral health behaviour and life style. Clinical examination was performed to record the number of decayed, missing and filled teeth (DMF-T). Saliva samples were collected for the measurement of sAA and the salivary S. mutans level before and after chewing a gum with or without cherry extract. Statistical evaluation of data was performed. S. mutans and the sAA level of unstimulated saliva samples did not depend on either age or gender. The basal sAA value of adult patients was in linear correlation with the dental caries status. Habitual chewing-gum use decreased the resting sAA and the mean of DMF-T. The number of S. mutans cells was significantly lower in the resting saliva of allergic patients. The applied mechanical and gustatory stimuli by chewing gum resulted in higher sAA and S. mutans levels and a slow decrease of values was observed in the control group for the next 30 min. Thereafter, sAA and S. mutans levels decreased earlier in the presence of sour cherry extract than those of control cases. Chewing gum with sour cherry extract may be useful for the prevention of dental caries.