Abstract

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

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