Penurunan sensitivitas rasa manis akibat pemakaian pasta gigi yang mengandung Sodium Lauryl Sulphate 5%
Selasa, 23 Maret 2010, 14:08
Background: Sodium Lauryl Sulphate (SLS) is an anionic surfactant, a sudser that is added to toothpaste to create the froth that toothpaste becomes after you begin brushing by lowering the surface tension of the saliva in your mouth and allowing bubbles to form. The presence of this item sometimes make food taste worst after using the toothpaste. Sodium Lauryl Sulphate denaturates polypeptides of protein molecules of taste buds and saliva causing the different of taste sensation. Purpose: To prove the hypothesis that by using toothpaste containing Sodium Lauryl Sulphate 5% will decrease the sweet taste sensitivity. Methods: Subject will be tested their sweet taste thresholds by dropping sucrose at the anterior of the tongue from 0,01M until subject sense the sweet sensation. Then, subject is asked to brush their teeth using the toothpaste containing SLS or non SLS. After brushing, subject will be tested same as before brushing teeth to see any difference changes of taste thresholds. The result then being analyzed using Wilcoxon Signed Ranks Test to show any significant results. Result: The SLS group shows a significant differences with p = 0,011 (p < 0,05) while for the non SLS group; there were no significant differences with p = 0,317 (p > 0,05). Conclusion: Sodium Lauryl Sulphate decreased the sweet taste sensitivity.
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