The importance of daily care in prevention and treatment periodontal inflammation in adolescents

Relevance. Changes were assessed in the clinical and laboratory parameters of the oral cavity in adolescents with plaqueinduced gingivitis when using toothpaste with 67% sodium bicarbonate.

Materials and methods. Use of toothpaste with 67% sodium bicarbonate in 23 patients aged 16-19 years with plaque-induced gingivitis was investigated in a prospective randomized uncontrolled study. Questionnaire survey was performed. OHI-S, tongue coating index, PMA index, SBI were used to evaluate the condition of the oral cavity. Tooth shade was determined according to Bleachedguide 3D-Master and short-chain fatty acids in saliva were detected by chromatography.

Results. One month use of the toothpaste revealed a significant improvement of oral hygiene by 24.56%, enamel brightening by 22.07%, decrease in the PMA index from 34.78 ± 7.89 to 22.96 ± 8.02, decrease in the sulcus bleeding index (SBI) from 1.57 ± 0.87 to 0.96 ± 0.81. Assessment of saliva short-chain fatty acids (SCFAs) detected reduction of functional activity and number of commensal and pathogenic anaerobic microorganisms and restoration of normal microbiota. At the baseline, acetic acid amounted to 0.426 ± 0.078, propionic acid – 0.086 ± 0.019, butyric acid – 0.025 ± 0.005 mg/g. After the use of the toothpaste, the level of acetic and butyric acids insignificantly changed, to 0.625 ± 0.090 and 0.058 ± 0.098 mg/g respectively. According to the questionnaire survey (on a 1 to 5 scale), the score of consumer-perceived properties of toothpaste with 67% sodium bicarbonate was 4.1 ± 1.0 for taste and 4.5 ± 0.8 for cleaning properties.

Conclusion. Investigation of clinical and laboratory parameters of the oral cavity in adolescents with plaque-induced gingivitis in use of toothpaste with 67% sodium bicarbonate showed that the toothpaste has good cleaning, anti-inflammatory, brightening and hemostatic properties. Biochemical analysis of saliva demonstrated recovery of normal values for short-chain fatty acids.

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