OBJECTIVES: To analyse the influence of intrinsic and extrinsic factors on the in vivo antimicrobial activity of a chlorhexidine (CHX) digluconate mouthwash on the salivary flora up to 7h after its application, using epifluorescence microscopy. METHODS: Ten volunteers performed the following mouthwashes: 0.12% CHX (10ml/30s, 15ml/30s and 10ml/1min); 0.2% CHX (10ml/30s, 15ml/30s and 10ml/1min); 0.2% CHX (10ml/30s) plus different daily activities (eating, drinking, chewing or smoking). RESULTS: On comparing 0.12% CHX (10ml versus 15ml), the greatest differences in bacterial viability were detected at 1h and 3h. On comparing 0.12% CHX (30s versus 1min) the greatest differences in viability were detected at 1h, 3h, and 5h; and with 0.2% CHX (30s versus 1min), at 5h and 7h. On comparing 0.12% CHX (15ml) versus 0.2% CHX (10ml) and 0.12% CHX (1min) versus 0.2% CHX (30s), the percentage of viable bacteria was higher with the 0.12% concentration. On comparing 0.2% CHX versus 0.2% CHX plus daily activities, the higher differences were detected after eating and chewing, followed by drinking. CONCLUSION: An increase in the volume of 0.12% or 0.2% CHX mouthwashes does not affect the duration of antimicrobial activity in saliva, whereas increasing the duration produces a marked increase in substantivity. Substantivity was greater with 0.2% CHX than 0.12% CHX. Eating, chewing or drinking significantly reduces the 0.2% CHX substantivity in saliva. Copyright 2010 Elsevier Ltd. All rights reserved.
OBJECTIVES: To analyse the influence of intrinsic and extrinsic factors on the in vivo antimicrobial activity of a chlorhexidine (CHX) digluconate mouthwash on the salivary flora up to 7h after its application, using epifluorescence microscopy. METHODS: Ten volunteers performed the following mouthwashes: 0.12% CHX (10ml/30s, 15ml/30s and 10ml/1min); 0.2% CHX (10ml/30s, 15ml/30s and 10ml/1min); 0.2% CHX (10ml/30s) plus different daily activities (eating, drinking, chewing or smoking). RESULTS: On comparing 0.12% CHX (10ml versus 15ml), the greatest differences in bacterial viability were detected at 1h and 3h. On comparing 0.12% CHX (30s versus 1min) the greatest differences in viability were detected at 1h, 3h, and 5h; and with 0.2% CHX (30s versus 1min), at 5h and 7h. On comparing 0.12% CHX (15ml) versus 0.2% CHX (10ml) and 0.12% CHX (1min) versus 0.2% CHX (30s), the percentage of viable bacteria was higher with the 0.12% concentration. On comparing 0.2% CHX versus 0.2% CHX plus daily activities, the higher differences were detected after eating and chewing, followed by drinking. CONCLUSION: An increase in the volume of 0.12% or 0.2% CHX mouthwashes does not affect the duration of antimicrobial activity in saliva, whereas increasing the duration produces a marked increase in substantivity. Substantivity was greater with 0.2% CHX than 0.12% CHX. Eating, chewing or drinking significantly reduces the 0.2% CHX substantivity in saliva. Copyright 2010 Elsevier Ltd. All rights reserved.
Authors: Eloise Williams; Bowen Zhang; Eric P F Chow; Socheata Chea; Tiffany R Phillips; Kate Maddaford; Marcelina Krysiak; Yi Nong; Helen Stefanatos; Shivani Pasricha; Christopher K Fairley; Deborah A Wiliamson Journal: Antimicrob Agents Chemother Date: 2022-05-17 Impact factor: 5.938
Authors: Patrice James; Helen V Worthington; Carmel Parnell; Mairead Harding; Thomas Lamont; Andrea Cheung; Helen Whelton; Philip Riley Journal: Cochrane Database Syst Rev Date: 2017-03-31