Temptation of sweeteners and genomics of oral Streptococcus sp. - Arvind Kumar - Bog

Our understanding of oral microflora is rapidly growing and changing under the impact of new molecular technology and advance genomics tools. Undoubtedly one of the chief incentives for formulating sugar-free or sugar-low products is to improve dental properties and diminish carcinogenicity. The main opportunities for non-sugar sweeteners appear to lie in the expanding range of foods and especially drinks now on the market for adults, for whom the potential dental benefits are easy to discern. The genomics study of Streptococcus with reference to their interaction to sweeteners will unlock the mechanism of its infection and will open up the new avenues of finding better way to cure the disease and infection.