Efectos del xilitol en el crecimiento bacteriano frente a Streptococcus sanguinis: Estudio in vitro

Abstract

Streptococcus sanguinis forms part of the oral biofilm, has a decisive role in the develop - ment of prevalent oral diseases and acts as an opportunistic pathogen at the systemic level. Aims: To evaluate in vitro the effects of xylitol on bacterial growth against Streptococcus sanguinis (ATCC 10556). Methods: The study sample was distributed into 6 groups: 4 experimental groups (1M; 0,75M; 0,50M and 0,25M xylitol), a negative control (distilled water) and a positive control (chlorhexidine). The statistical analysis was done using the statistical software Infostat and the tests used t–Student, ANOVA and Tukey to test the hypothesis. Results: different concentrations of xylitol (0,25M; 0,50M; 0,75M and 1M) caused an inhibition halo between 9,89 – 12,89 mm (24 hours) and 10,85 – 13,45 mm (48 hours). Conclusions: different concentrations of xylitol inhibit the bacterial growth of Streptococcus sanguinis , this inhibitory effect increases with higher concentration and exposure time.