Zinc is an essential trace element for human health and represents diverse biological effects, including antimicrobial activity. Accordingly, it has been utilized as therapeutic agents in various fields and is also incorporated into oral health care p...
Zinc is an essential trace element for human health and represents diverse biological effects, including antimicrobial activity. Accordingly, it has been utilized as therapeutic agents in various fields and is also incorporated into oral health care products. Xylitol, a sugar alcohol with antibacterial activity, has been demonstrated to have anticariogenic properties and is commonly used in various oral health care products, such as gum, candy, and mouthwash. Such products often contain agents, including lysozyme and peroxidase activities, which are major salivary antimicrobials. Therefore, potential interactions among these substances may occur, which could influence their biological activity. This study aimed to investigate the combined effects of zinc compounds and xylitol on the enzymatic and anticandidal activities of salivary antimicrobials.
Four zinc compounds and/or xylitol were incubated with hen egg-white lysozyme (HEWL), bovine lactoperoxidase, the glucose oxidase–mediated peroxidase (GO-PO) system, and human whole saliva. Their enzymatic activities were then assessed both in the in-solution and on-surface phases. The effects of xylitol on the minimum inhibitory concentration (MIC) and fungicidal activities of zinc compounds were tested against Candida albicans strains. The combined effects of zinc compounds and xylitol on the candidacidal activities of HEWL, the peroxidase system, and the GO-PO system were also evaluated. The Friedman and the Wilcoxon signed-rank tests were used to analyze differences between the experimental and control groups.
The results showed that zinc compounds increased lysozyme activity but reduced peroxidase activity. Xylitol exerted the opposite effects, although it did not reverse the effects of zinc compounds. The enzymatic activity of the GO-PO system was increased by certain combinations of zinc compounds and xylitol. While xylitol did not affect the MIC results of zinc compounds against C. albicans, it significantly increased their candidacidal activities. Furthermore, the fungicidal activities of HEWL and the peroxidase system were significantly increased when zinc compounds were combined with xylitol.
In conclusion, zinc compounds and xylitol significantly influenced both the enzymatic and antifungal activities of salivary antimicrobials. And the combination of zinc compounds and xylitol may represent a promising topical antifungal approach for preventing or managing oral candidiasis, especially in geriatric populations.