Acid Production from Swedish Lycasin® (Candy Quality) and French Lycasin® (80/55) in Human Dental Plaques

Publisher Website
Google Scholar
Abstract
The acid production activity from glucose and from 2 types of hydrogenated starch hydrolysates, Swedish Lycasin (candy quality) and French Lycasin (80/55) in plaque suspensions from 10 subjects were compared. The pH changes in dental plaques after mouth rinses with concentrated solutions of the 2 Lycasin brands were studied in 2 groups of subjects, 22 in the Swedish Lycasin group and 18 in the French Lycasin group. Both Swedish Lycasin and the more hydrolyzed Lycasin 80/55 were significantly less fermentable than glucose (P < 0.001). The acid production activity from Lycasin 80/55 was about 57% lower than that from Swedish Lycasin (P < 0.001). Mouth rinses with Lycasin 80/55 resulted in less pronounced pH decreases in the dental plaques than with Swedish Lycasin at 2, 5 and 10 (P < 0.001) and at 20 min (P < 0.01) after the rinse.