The Clinical Effects of Chewing Gum Containing Egg-White Lysozyme and Mace Extract

• Published in: Nihon Shishubyo Gakkai Kaishi (Journal of the Japanese Society of Periodontology) Vol. 31; no. 3; pp. 941 - 947
• Main Authors: YOSHINUMA, Naoto, ITO, Koichi, OKUTSU, Seiichirou, ARAI, Shinji, FUJIKAWA, Kenji, SATOH, Shuichi, MURAT, Seidai, NOZAWA, Takeshi
• Format: Journal Article
• Language: Japanese
• Published: Japan JAPANESE SOCIETY OF PERIODONTOLOGY 1989
• Subjects: Chewing Gum; Egg White; Egg-white lysozyme; Gingivitis; Gingivitis - therapy; Humans; Mace extract; Muramidase - therapeutic use; Plant Extracts - therapeutic use; Streptococcus mutans - drug effects
• ISSN: 0385-0110; 1880-408X
• DOI: 10.2329/perio.31.941

The purpose of this study was to evaluate the clinical effect of mace extract and egg-white lysozyme in two brands of chewing gum on gingival condition. Ever since mace extract containing dihydroguaiaretic acid was reported to inhibit the growth of Streptococcus mutans, plans were devised to include it in commercially available chewing gum. Before starting this study, two different types of experimental chewing gum containing mace extract or egg-white lysozyme were made up. A control was also prepared containing neither agent. The periodontal condition of 68 patients with gingivitis was determined based on PMA index (PMA), gingival index (GI), gingival bleeding index (GBI) and plaque scoring system (PSS) and randomly classified into three groups. Each group was instructed to use one or the other of the above type chewing gums after every meal. The results were as follows: 1. No clinical changes were observed in the control group during this study. 2. Gingival inflammation (PMA, GI, GBI) significantly improved as a result of using the experimental gums. 3. Plaque reduction was found only in the meceextract gum group. 4. No clinical side effects were detected during this study.