Introduction: The effects of hydroxyapatite (HA) on oral bacteria and biofilm remains inconclusive, with conflicting results. Studies assessing its effect against caries-causing bacteria are limited. Objective: This study aimed to explore the antibacterial activity of HA synthesized using microwave against two of the most common cariogenic bacteria, Streptococcus mutans (S. mutans) and Streptococcus sobrinus (S. sobrinus). Methods: HA was chemically synthesized using a microwave. To verify the existence of the crystalline phase and the calcium and phosphate content, X-ray diffraction (XRD) and energy-dispersive X-ray (EDX) analysis were employed, respectively. Reduction in bacterial growth was used to assess the antibacterial effects of 10 %, 20 %, and 30 % HA against the tested bacteria. Results: The presence of the hydroxyapatite crystallite phase was verified using XRD, while EDX revealed the Calcium to Phosphorus (Ca/P) ratio to be 1.6. In response to the 10 %, 20 %, and 30 % HA, S. mutans were reduced by 14.5 %, 15.6 %, and 23.4 %, whereas S. sobrinus decreased by 17.1 %, 60.8 %, and 98.6 %, respectively. Conclusion: Microwave-synthesized HA could have antibacterial properties against caries-causing bacteria with different potencies depending on concentration and bacteria

The Islamic scholars proposed various techniques in using miswak according to the sunnah of Prophet Muhammad P.B.U.H. In Malaysia, the use of miswak as an oral hygiene aid is popular among tabligh followers which is a group of Islamic preachers. They are known to routinely practice the sunnah of the Prophet P.B.U.H. including the use of miswak. The aim of this study is to assess the miswak practice among tabligh followers. This is a cross-sectional descriptive study. Forty tabligh followers who visited Masjid Jamek Sri Petaling were selected and they were required to answer the questionnaire. The usage method of miswak was also observed. Descriptive analysis was done on the usage method of miswak. Various techniques of holding the miswak were then compared with area covered during brushing with Chi-square test. Thirty-seven participants were included in the study as 3 incomplete questionnaires were excluded. 73% of the participants used both toothbrush and miswak while the remaining 27% use miswak only. Less than half of the participants omitted on brushing the palatal sites (41.9%) and lingual sites (40.5%) of the posterior teeth. 78.4% of the participants hold the miswak with three fingers on the upper part of the miswak. For brushing technique, they angulate the miswak perpendicularly (81.1%) and then move it vertically (56.8%). However, the technique of holding the miswak was not related to the area covered during brushing (p=0.455). In conclusion, similar technique of miswak use was applied by most of the participants although there were variations in holding the miswak and brushing technique. Nonetheless the technique used in holding the miswak did not have significant impact on the area of the teeth covered while brushing.

This study was conducted to assess the changes of salivary pH level, salivary buffering capacity and salivary flow rate after consumption of tualang honey (TH). Fourty-four USIM dental students who fulfilled the inclusion criteria participated in this experimental blinded crossover study. Criteria for subject selection were: subjects with no active caries, no history of antibiotic usage for the past 6 months, no history of antimicrobial mouthwash usage for the past 6 months, no orthodontic appliance worn, and healthy. In phase 1, Group A did not consumed honey whereas Group B consumed honey. After 1 month washout period, subjects in Group A consumed honey and Group B stopped consuming honey. The mean salivary flow rate at baseline before honey consumption was 1.5 ± 0.52mL/min. There was a significant decreased in salivary flow rate at Day 7 and baseline. At Day 14, the salivary flow rate increased significantly when compared to Day 7. After consumption of tualang honey, there was a significant increased in salivary flow rate at Day 14 when compared to Day 3 and Day 7. There was no significant changes in salivary pH level at control phase and after consumption of tualang honey. After 2 weeks of honey consumption, the percentage of subjects who had normal salivary buffering capacity slightly reduced (38.6%).It can be concluded that 2 weeks consumption of tualang honey did not give any obvious negative effects on the salivary flow rate, saliva pH level and its buffering capacity. However, further studies will berequired to support these preliminary result. Keywords:Buffering capacity, pH level, Salivary flow rate, Tualang honey.