Clinical and immunological study of carrageenan on burning mouth syndrome in patients with type 2 diabetes
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Abstract
Background: This study aimed to assess the impact of topical kappa- carrageenan gel on alleviating Burning Mouth Syndrome (BMS) symptoms in type 2 diabetic patients and to assess its impact on salivary immunoglobulin A (IgA) and alpha-amylase levels. Material and methods: 156 participants were included: 104 type 2 diabetic patients with BMS (52 males, 52 females) and 52 healthy controls. Diabetes diagnosis was confirmed through fasting blood glucose and HbA1c tests. BMS diagnosis was established clinically, using criteria and laboratory tests to exclude other causes. Kappa carrageenan gel was prepared and applied topically to relieve BMS symptoms. Unstimulated whole saliva samples were collected to measure salivary IgA and alpha-amylase levels using enzyme-linked immunosorbent assay. The collection of saliva was conducted at two different time points for the BMS group and once for the controls. Results: Application of carrageenan gel showed no significant effect on salivary IgA levels in diabetic BMS patients. However, there was a significant reduction in salivary alpha-amylase levels after carrageenan gel application, indicating a possible response to treatment. Conclusions: Kappa carrageenan gel may serve as a potential therapeutic option for relieving the burning sensation and pain associated with BMS in patients with type 2 diabetes. While the gel did not influence IgA levels, the significant reduction in salivary alpha-amylase suggests an impact on stress-related salivary biomarkers, supporting its symptomatic relief potential in managing BMS in diabetic patients.
Received date:10-07-2025
Accepted date: 01-09-2025
Published date: 15-06-2026
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