The effect of coconut sugar on cariogenic traits in streptococcus mutans

Abstract

Aim: The consumption of foods rich in sugar is linked to several non-communicable diseases, including dental caries. Coconut sugar has systemic benefits due to its lower glycemic indexes (GI) than other table sugars. However, there is currently no data regarding its cariogenic potential. This study aimed to evaluate the effect of coconut sugar on acidogenicity and adhesion of Streptococcus mutans in vitro, compared to sugarcane products. Materials and methods: Aliquots of cultures of S. mutans UA159 were resuspended in a buffer solution enriched with coconut sugar, crystal sugar (refined sugar), and minimally processed sugarcane (demerara light brown sugar and maskavo dark brown sugar), as well as positive (sucrose) and negative controls. The decrease in pH and its corresponding area under the curve (AUC; cm2) were evaluated for the analysis of acidogenicity. S. mutans was incubated in BHI supplemented with each sugar and the percentages of microbial adhesion were calculated. After testing data normality, the one-way ANOVA test (Bonferroni post hoc) was used to compare the AUC and the proportion of adhesion of each group. Results: Regarding the acidogenic potential, statistical differences were found only between the negative control versus all other groups (p0.05). Discussion: Although the tested sugars are marketed as “healthy products,” their amount and frequency of usage should be controlled. Conclusion: Coconut sugar presents a similar cariogenic potential to that of sugarcane products when acidogenicity and adhesion are evaluated. Coconut sugar is not indicated as a substitute for sucrose in the control of cariogenic activity.

Keywords

• Dental caries
• Sugars
• Sweetening agents
• Cariogenic agents
• Bacterial adhesion