Efficacy of probiotic and green tea mouth rinse on salivary pH after a chocolate challenge

Abstract

Objectives: The aim of the study was to assess the efficacy of probiotic and green
tea mouth rinse on salivary pH after a chocolate challenge. Method: The subjects
were selected and randomly divided into 3 groups consisting of 15 children each:
Group 1 (Probiotic mouth rinse), Group 2 (Green Tea mouth rinse) and Group 3
(Distilled water mouth rinse). After determining the resting salivary pH, each child
is given a chocolate bar to eat followed by one of three interventions and the
salivary pH is evaluated immediately after exposure, 5 minutes, after the
intervention and sixty minutes later. One-way ANOVA and Tukey’s post hoc test
was used. Level of significance was set at p=0.05 and any value less than or equal to
0.05 was considered to be statistically significant.
Result: The comparison of mean pH scores for green tea showed that the pH of
saliva was increased in the children after rinsing with green tea (6.65 to 7.23) and
was highly statistically significant (p<0.001). Similarly, when pre and post mean pH
was compared in the probiotic group pH increased from 6.66 to 6.94 which were
also highly statistically significant. Whereas in the distilled water group, the pH
decreased from 6.57 to 6.48 Conclusion: Within limitations and based on the results of this trial, we may conclude that both, green tea and probiotic mouth rinses were
effective in reversing the salivary pH after a chocolate challenge and maintaining it
for 60 minutes highly significantly