Comparative Study on the Effects of Erythritol and Xylitol on the Growth and Acid Production of Streptococcus Mutans

Compare the effects of erythritol and xylitol on the growth and acid production of Streptococcus mutans at the same concentration. Methods TPY medium containing 0.5%, 1%, 4%, 8%, 12%, and 16% erythritol and xylitol was used to culture Streptococcus mutans under anaerobic conditions, respectively. Measure the optical density value (A value) and pH value of the liquid medium at 6, 8, 12, 18, 24 h, and use SPSS to plot its change curve. Results At 0.5%, 1%, and concentrations, the A value of erythritol medium was higher than that of xylitol medium, and the pH value was lower than that of xylitol medium, indicating that Streptococcus mutans contained 0.5%, 1%, The growth and acid production capacity of the erythritol medium is significantly higher than that of the xylitol medium of the same concentration. At the concentrations of 8%, 12%, and 16%, the A value of the erythritol medium is lower than that of the xylitol medium, and the pH value is higher than that of the xylitol medium, indicating that the content of Streptococcus mutans is 8%, 12% , The growth and acid production capacity of 16% erythritol medium is significantly lower than that of the same concentration of xylitol medium. Conclusion Compared with xylitol, erythritol provided by erythritol manufacturers has a weaker inhibitory effect on the growth and acid production of Streptococcus mutans at low concentrations, while erythritol has a stronger antibacterial effect at high concentrations.

Erythritol and Xylitol both have a sweetness similar to that of sucrose. So there are many sweeteners with erythritol.

Due to its unique metabolic properties, erythritol determines its low energy value (only 5%-10% of the energy of sucrose), high tolerance (80% will be quickly and completely absorbed by the small intestine), suitable for diabetes The characteristics of patients eating and not causing dental caries. A large number of studies show that long-term consumption of xylitol-containing foods can significantly reduce the incidence of caries and reduce the number of Streptococcus mutans in the oral cavity. This experiment compares the effects of erythritol and xylitol on the growth and acid production of Streptococcus mutans at the same concentration to evaluate the anti-caries effect of erythritol and provide experimental basis for further research and use of erythritol .

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