Search Results (134)

Although prebiotics and postbiotics support gastrointestinal health, evidence for their combined effects in dogs remains limited. This study evaluated a novel prebiotic and postbiotic supplement in healthy dogs undergoing a dietary transition. Thirty-six healthy adult dogs were randomly assigned to control group (CON, high-protein basal diet with placebo chew) or treatment group (TRT, the same basal diet with chew containing prebiotics [baobab fruit pulp and acacia gum] and postbiotics [inactivated Lactobacillus acidophilus and selected yeast fractions]) for a 28-day formal trial following a 7-day adaptation period. The primary outcomes evaluated included clinical fecal scores, specific biomarkers of intestinal barrier function and inflammation, fecal short-chain fatty acids, and microbiota structure. Following the 7-day adaptation, formal trial baseline, fecal scores were already within the healthy range and remained optimal without differing between groups throughout the study. Compared with CON, the TRT group showed lower fecal calprotectin and serum diamine oxidase levels, and higher fecal butyrate (p < 0.05). Metagenomic analysis revealed increased abundances of Bacteroidota, Oscillospiraceae, Prevotellaceae, and Prevotella in TRT (p < 0.05). Overall, in healthy dogs, this supplementation was associated with favorable microbiota modulation and modulated biomarkers of intestinal barrier and inflammation within normal ranges, without altering clinical fecal endpoints. Full article

Background: Heyndrickxia coagulans has emerged as a candidate for oral health applications, and chewing gum offers a promising delivery method. This study evaluates whether H. coagulans delivered via sugar-free chewing gum can induce detectable changes in plaque microbial ecology. Methods: A randomized, double-blind, placebo-controlled clinical trial was conducted on 52 healthy adults. Participants consumed probiotic or control gum for 4 weeks. Dental plaque was collected at baseline (T₀), mid-intervention (T₁), end of intervention (T₂), and one week post-intervention (T₃). qPCR quantified H. coagulans, while 16S rRNA gene profiling assessed microbial diversity and taxonomic composition. Statistical analyses included rank-based difference-in-differences models, Wilcoxon and Mann–Whitney tests, and differential abundance inference based on negative binomial modeling. Results: Forty-four subjects completed the study. In the Intervention group, the strain was detected in 71.4% of participants at T₁ and 61.9% at T₂, and it persisted in 9.5% at T₃. Differential abundance analysis revealed a broad depletion of taxa linked to oral dysbiosis at T₂ with partial persistence at T₃, along with selective enrichment of beneficial strains. Conclusions: H. coagulans delivered via chewing gum can reach the dental biofilm and induce modest, transient shifts in microbial composition. However, these biofilm ecology findings should be interpreted in the context of clinical outcomes. Full article

Background/Objectives: The aim of this study was to compare the different forms of caffeine (CAF) administration in CrossFit^® participants. The countermovement jump (CMJ), the rate of perceived exertion (RPE), the total number of repetitions, and the maximum (HR_max) and mean heart rate (HR_mean) were evaluated. Methods: Fourteen males with more than six months of continuous CrossFit^® training (30.9 [5.62] years, 179 [1.33] cm, 78 [5.75] kg, 24.3 [1.33] kg·m⁻²) participated in this randomized, placebo-controlled, crossover study. Participants were randomized in a repeated measures design using caffeine capsule (CC), caffeine chewing gum (CCG), and caffeine mouth rinse (CMR) protocols, along with a placebo group (PG). Participants were unaware of whether any of the delivery methods contained caffeine. A 7-day washout period before each crossover was used. To ensure ecological validity, we replicated the real-world practice of CAF ingestion 30 min prior to training, mirroring typical athlete pre-workout routines. The participants of CrossFit^® performed the ‘Cindy’ protocol, and the CMJ as a primary outcome was measured pre- and post-intervention, while the RPE, HR, and the number of repetitions were tracked at the end of the workout for comparisons. Results: No significant differences were found between CAF forms in internal load measures (RPE, HR_max, HR_mean) or the number of repetitions. While no changes were observed with other CAF forms, CMR significantly improved the CMJ performance compared to the baseline (Δ: +3.5; Cohen’s d_unb: 0.51], which exceeded the estimated SWC by approximately three-fold. However, the inferential analysis revealed no significant main effects of the caffeine administration method on any measured outcomes. Conclusions: While CAF delivery forms did not improve internal load measures or performance parameters, such as the RPE, HR, or the total number of repetitions, the caffeine mouth rinse (CMR) showed a potentially meaningful improvement in CMJ performance after CrossFit^® training in participants with a certain level of experience. Full article

Objectives: This study investigated the impact of age on the diagnostic accuracy and patient acceptance of two chewing efficiency tests: the digital Mini Dental Assessment (MDA) using carrots and the CHEW test by Slavicek using fruit gum, applied in both clinical and nursing home settings. Methods: Seventy participants aged 18 to 99 years from dental clinics and nursing homes were included. All participants received a standardized dental examination (reference standard) and performed the MDA and CHEW tests. Sensitivity, specificity, and AUC values were calculated using ROC analysis. Participants rated both tests in terms of taste, consistency, comprehensibility, required time, and subjective chewing sensation. Acceptance was analyzed across age groups and prosthesis types. Results: Both chewing efficiency tests showed good agreement with the clinical reference standard. The AUC was 0.72 for the MDA and 0.78 for the CHEW test (p = 0.192). Sensitivity was higher for the CHEW test (100%) compared to the MDA (83.3%), while the MDA demonstrated slightly higher specificity (59.6% vs. 55.8%). Age significantly influenced both diagnostic outcomes and test acceptance (p < 0.05). Younger participants (<70 years) were more often correctly classified as healthy and tended to prefer the MDA, whereas older participants (≥70 years) preferred the CHEW test, primarily due to taste. Misclassifications occurred most frequently among participants with complete dentures. Conclusions: Both the digital MDA and the CHEW chewing test demonstrated good diagnostic performance in identifying treatment need. Acceptance varied significantly with age, suggesting that test selection may be optimized based on patient characteristics. These simple and rapid assessments may support early detection of dental treatment needs in clinical and nursing home settings. Full article

Spent coffee grounds (SCGs), as a by-product, represent a sustainable source of bioactive components. Herein, the ethanol extract of SCGs was examined for its chemical characteristics and antimicrobial effect. The extract was incorporated into novel frankincense-based gums at concentrations of 0% (T0), 15% (T15), 20% (T20), and 25% (T25). The physicochemical properties and the antibacterial activity of the SCG-enriched gums against oral pathogens were assessed. SCG extract showed a total phenolic content of 999.38 ± 2.63 μg/g and demonstrated antioxidant activity with a 50% inhibitory concentration (IC₅₀) of 107.28 ± 1.90 μL/mL. T25 showed the highest phenolic content (256.66 ± 2.93 μg/g) and enhanced scavenging activity IC₅₀ = 211.05 ± 0.65 (DPPH) and 128.52 ± 4.05 μL/mL (ABTS). T25 demonstrated superior antimicrobial effects against Streptococcus mutans and Enterococcus faecalis at 400 µL/mL, with inhibition zones of 33.33 ± 2.89 and 20.33 ± 0.58 mm compared to T0. Both T25 and T0 inhibited Lactobacillus acidophilus similarly. Overall, incorporating SCG extract into natural frankincense-based gum presents a promising biodegradable functional gum with potential oral health benefits. Full article

Background/Objective: Women after cesarean delivery (CD) may feel discomfort and pain until the gastrointestinal (GI) activation. Standard care approaches following an elective cesarean delivery often fail to address the needs of patients. Nurses care for women after CD, managing their symptoms and promoting GI activity to prevent ileus. Randomized controlled trials (RCTs) have shown that gum chewing is an effective method compared to standard care. Additionally, pilot RCTs have found Paula method exercises to be beneficial in comparison to standard care. This study aims to compare the time of first flatus and first defecation between the Paula method group and the gum-chewing group in women after an elective CD. Methods: A randomized controlled trial was conducted with 90 women; forty-four women were randomized to the Paula method exercises, and forty-six to gum chewing. Both groups received standard care. The primary outcomes were the time to the passage of the first flatus and the time to the first defecation from the delivery. Results: There was no significant difference between groups in time to flatus or time to defecation, yet there was a median 8.2 h shortening of time to flatus in the Paula group (19.7 h [IQR 15.7–28.3] in the Paula group versus 27.9 h [IQR 17.6–38.2] in the gum-chewing group). In an exploratory analysis of the first 16 h post-cesarean delivery, the gum-chewing group showed a shorter time to passage of the first flatus compared to the Paula group. Conclusions: Gum chewing is recommended as part of the current guidelines to enhance recovery after surgery, yet it is not suitable for all. While the Paula method appears safe and demonstrates promise, definitive conclusions require validation from larger, adequately powered trials. Full article

This study aims to assess the effect of carrot callus cells on the mechanical and textural qualities, including chewing parameters, of κ-carrageenan–konjac gum–milk hydrogels. The mechanical and textural qualities were assessed instrumentally with a texture analyzer and using sensory analysis with untrained volunteers (n = 31), respectively. The mechanical properties of both cell-free and cell-encapsulated hydrogels were found to increase with an increase in gel concentration from 0.4 to 1.0%. The instrumentally measured hardness increased by 7–10% in 0.4% and 1.0% gels at 20 and 60% cell concentrations, respectively. The springiness, cohesiveness, and gumminess of the hydrogels decreased with an increase in the cell concentration. The overall liking did not change with the addition of cells, except for the liking scores of the 0.4% hydrogel containing 60% cells, which decreased. Adding 60% cells to the 0.4% hydrogel improved perceived hardness and adhesiveness. The graininess ratings were positively correlated with the cell concentration and negatively correlated with elasticity and cohesiveness, but were not associated with the instrumental hardness and gumminess. The change in sensory assessments resulting from the addition of cells was accompanied by increased masticatory muscle activity during hydrogel chewing. Thus, the incorporation of plant cells into gum hydrogel represents a promising approach to creating unique gel textures and developing innovative functional foods. Full article

Unlike sucrose, sucralose is a non-cariogenic artificial sweetener, commonly included in dental care products such as chewing gums, toothpastes, and mouth rinses to enhance palatability for consumers. While its non-cariogenic action is well established, there is limited evidence regarding the potential anti-cariogenic mechanisms of sucralose. This study investigated whether sucralose interferes with QS involved in oral bacterial biofilm formation. A representative LuxR-type QS regulator, LasR, was expressed in the presence of sucralose and/or its native ligand, N-acyl homoserine lactone (AHL). The expressed protein was purified using nickel-affinity chromatography and quantified by the Bradford assay. The findings reveal that sucralose significantly inhibits AHL-dependent signaling, presumably by disrupting receptor–ligand interactions. These results provide insights into a possible molecular mechanism underlying the anti-cariogenic action of sucralose, highlighting its potential as a functional additive in oral health formulations. Full article

The need for new medications to treat diabetes mellitus (DM) is a global health concern due to the cost and impact on patients and their families, health systems, and society. Recent approaches in drug development have focused on multitarget therapy for DM, considering its multifactorial and complex pathophysiology. The present work contributes to the review of the plant species Schinus molle L. (pirul), a tropical tree native to South America but now widespread worldwide, which has demonstrated anticancer, analgesic, antibacterial, and insecticidal properties. According to traditional uses, pirul has been employed as a food condiment, in the preparation of beverages and chewing gums, and in the treatment of DM. The antidiabetic effects of pirul appear to act through several mechanisms involved in DM. The methanolic extract of S. molle fruits collected in Tunisia exhibited a dose-dependent inhibition on both α-amylase and α-glucosidase enzymes (77.49% and 86.45%, respectively). A dose-dependent anti-inflammatory effect was also observed at 1, 2, 3, 4, and 5 h, in the carrageenan-induced rats’ paw edema model. Furthermore, in both the H₂O₂ and the superoxide radical assays, the pirul extract demonstrated moderate antioxidant activity (IC₅₀ = 0.22 mg/mL). Isomasticadienonic acid and Masazino-flavanone, the major components of active fractions and extracts of S. molle represent promising antidiabetic agents. Although pirul appears to be safe in in vivo acute and subchronic administrations, toxicological studies and clinical trials in individuals with DM are still pending. Full article

In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads. Combining pulse flours with durum wheat semolina allows for improved dough handling and processing performance, leveraging the functional properties of both ingredients. Water absorption increased with pulse flour addition (average 1.90 g H₂O/g dry matter), though higher levels of yellow pea and grass pea reduced it. Color changes were most evident with common bean flour. Leavening rates varied, reaching 144% after 60 min with 30% yellow pea and 68.75% after 40 min with 30% common bean. Rheological results indicated longer dough development and stability times but reduced strength and extensibility, with higher tenacity. Bread volume decreased from 276.25 cm³ (control) to 208.75 cm³ (40% common bean). Crumb porosity declined, particularly with common bean flour, producing smaller pores. Grass pea flour promoted browning, enhancing color contrast. Texture analysis showed harder, more gum-like breads with higher chew resistance: hardness ranged from 15.85 N (20% common bean) to 30.45 N (40% yellow pea). Gumminess and chewiness increased, while cohesiveness decreased. Overall, pulse flour integration alters bread quality, yet represents a promising approach to creating healthier, functional, baked products. Full article

Background: Temporomandibular disorders (TMDs) exhibit a complex relationship with depression, anxiety disorders, and oral behaviors. This cross-sectional study aimed to assess the differences in oral behaviors among subgroups of TMD-related pain and patients with varying levels of anxiety and depression. Methods: A total of 120 patients diagnosed with TMD according to the Diagnostic Criteria for Temporomandibular Disorders (DC/TMD), completed the Oral Behavior Checklist (OBC), Visual Analog Scale (VAS), Patient Health Questionnaire-9 (PHQ-9), General Anxiety Disorder (GAD-7), Graded Chronic Pain Scale (GCPS), Patient Health Questionnaire-15 (PHQ-15), and Jaw Functional Limitation Scale-8 (JFLS-8). Associations were examined using Chi-square, Fisher’s exact, and Spearman’s correlation; logistic regression and multivariable linear regression were performed (p < 0.05). Results: In univariate analyses, several item-level OBs were more prevalent with higher anxiety, including nocturnal bruxism, sleep positions exerting jaw pressure, daytime grinding, and gum chewing (p = 0.007, 0.041, 0.011, and 0.014, respectively). A modest difference among pain subgroups was observed for sleep position (p = 0.044). In multivariable models, anxiety was independently associated only with nocturnal bruxism (OR = 2.95; 95% CI: 1.30–6.67; p = 0.010), whereas depression showed no independent associations. Pain intensity remained the sole predictor of total OBC scores (Coef = 1.829; 95% CI: 0.51–3.15; p = 0.007). No independent effects were detected for TMD subgroups. Conclusions: Psychosocial factors appeared related to OBs in univariate analyses, but these associations were explained by confounding influences. After adjustment, pain intensity and anxiety emerged as key determinants. These findings highlight the need for comprehensive TMD management integrating pain control with behavioral strategies. Full article

Background: This study aimed to evaluate the effectiveness of xylitol- and fluoride-containing chewing gum in reducing dental plaque using a novel 3D colorimetric analysis, and to compare results with the Plaque Control Record (PCR). Methods: An acute intervention study was conducted on 34 healthy adults (18–45 years). A plaque-disclosing solution was applied, and intraoral scans were taken before and after 15 min of gum mastication. Plaque was quantified with PCR and the Placca Read software, which analyzes colorimetric patterns of scanned images. Statistical analyses (Shapiro–Wilk test, paired t-test) were performed with Jamovi Software version 1.6.14. Results: A significant reduction in plaque scores was observed after chewing gum (p < 0.05). Mean reduction reached −14.8% in the experimental group versus −3.9% in controls, where natural saliva flow and pigment washout may explain the modest decline. The 3D analysis provided precise measurements across all dental surfaces and showed strong correlation with PCR, supporting its validity. Conclusions: These findings indicate that functional chewing gum can significantly reduce plaque accumulation even after a single use, and that 3D colorimetric analysis offers a reliable, comprehensive alternative to conventional indices. Full article

Background: Chewing gum is a simple, accessible tool with high user compliance, traditionally associated with oral health benefits. Although its potential effects on different aspects of health and well-being, beyond its oral applications, have been explored, the area remains relatively under-researched. This mapping review and evidence gap map (EGM) aimed to evaluate the existing literature on the non-oral health applications of chewing gum and to identify gaps in the literature. Methods: A comprehensive search was conducted across five databases (Scopus, Embase, PubMed, PsycINFO, and CINAHL) using tailored search strategies. Abstracts were screened against predefined eligibility criteria using EPPI-Reviewer version 6, with full texts reviewed only when relevant information could not be drawn. The included studies were coded by gum type, outcome, and study design, and the EGM was constructed using EPPI-Mapper version 2.4.5. Results: Of the 2614 identified records, 1326 were screened after duplicate removal, and 260 studies were included in the final analysis. Three main areas of application emerged: for enhancing well-being and performance, as a medical aid and as a surgical/procedural aid. The EGM indicated that the most frequently studied uses of chewing gum were in sports performance, smoking cessation, and post-operative recovery. However, notable research gaps were found, particularly in paediatric and geriatric contexts. Conclusions: Chewing gum has been extensively studied as a surgical or procedural aid, particularly for post-operative gastrointestinal recovery, but its broader applications for well-being, performance, and its use in paediatric and elderly populations remain underexplored. Further high-quality research using standardised methodologies is needed to address these gaps. Full article

Primary teeth play a crucial role in a child’s development, particularly in maintaining space for permanent teeth. The premature loss of a primary tooth can lead to orthodontic issues, making the use of space maintainers essential to ensure proper growth and development of permanent teeth. To preserve space, the fabrication of a space maintainer is necessary. Since conventional space maintainers do not restore masticatory function, this study presents an innovative solution for space preservation following the extraction of the first primary molar through the design of the functional space maintainer KOS&MET (Key Orthodontic System and Materials Enhanced Therapy). The space maintainer was designed using the 3Shape Dental Designer 2023 version software tool and manufactured via additive 3D printing, utilizing a metal alloy with high resistance to masticatory forces. The crown is supported by the primary canine, while an intraoral window is created to monitor the eruption of the successor tooth. This design does not interfere with occlusion and enables bilateral chewing. Masticatory performance was assessed using two-color chewing gum, and the results showed improvement after cementing the space maintainer. This innovative approach not only preserves space for permanent teeth but also enhances masticatory function, contributing to the proper growth and development of the jaws and teeth. Full article

Background/Objectives: This study aims to investigate the effects of caffeinated chewing gum on maximal strength, muscular power, and neural drive to the prime movers during bench press and back squat in resistance-trained men. Methods: Sixteen resistance-trained males participated in a double-blind, randomized trial, chewing either caffeinated gum (4 mg/kg) or placebo gum on two separate occasions, seven days apart. After chewing for 5 min, participants performed a maximal strength test followed by muscular power assessments at 25%, 50%, 75%, and 90% of their one-repetition maximum (1RM), completing with 3, 2, 1, and 1 repetition (s), respectively, for bench press and back squat. Surface electromyography data were recorded for each repetition. Results: Caffeinated gum did not significantly improve one-repetition maximum (1RM) for bench press (p > 0.05), but increased mean frequency (MF) and median frequency (MDF) in anterior deltoid, pectoralis major, and biceps brachii (all p < 0.05) compared to placebo. For back squat, 1RM increased with caffeinated gum, along with higher MF and MDF in vastus medialis (all p < 0.05). Caffeinated gum also improved mean and peak velocities, and mean and peak power outputs at 25–75% 1RM during the bench press (all p < 0.05), along with elevated MDF in pectoralis major and biceps brachii (all p < 0.05). Similar improvements were seen in mean and peak velocities during the back squat at 25–90% 1RM (all p < 0.05), along with higher MF and MDF in vastus medialis and increased normalized root mean square activity in gluteus maximus (all p < 0.05). Conclusions: Caffeinated chewing gum (4 mg/kg) enhanced muscular power (25–75% 1RM) in the bench press and improved maximal strength and muscular power (25–90% 1RM) in the back squat by increasing muscle recruitment in resistance-trained men. Full article