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"Prevotella intermedia and Porphyromonas gingivalis are two of the specific microorganisms that frequently occurs in chronic periodontitis. As protein plays an important role in bacteria's life and it's virulence factor, we tried to explore variation in P. imtermedia and P. gingivalis were identified using Polymerase Chain Reaction (PCR) technique, and it's protein profile were evaluated using Sodium Dodecyl Sulfate - Polyacrylamide Gel Electrophoresis (SDS-PAGE). SDS-PAGE result showed that there were significant difference between protein profile of P. intermedia cell which isolated from shallow and deep pocket with dominant proteins of molecular weight 200 kDa, 110 kDa, 40 kDa, and 25 kDa, however, relationship between pocket depth and P. intermedia cell protein profile could not be concluded because unrepresentative number of P. intermedia colonies. In the other hand the variation in P. gingivalis cell protein profile was not influenced by pocket depth with dominant protein called hemin binding protein (HbBp)."

"ABSTRAKThe growth of C. albicans is influenced by glucose intake. Xylitol is commonly used as sugar substitute. Reported effective concentrations of xylitol in reducing C. albicans growth in vitro were varied, 1%, 5%, and 10%. Objectives: Investigate the effect of different concentration and duration of xylitol exposure in inhibiting C. albicans growth in vitro. Method: Identification of C. albicans from oral swab of a male candidiasis patient was conducted using CHROMagar, confirmed by germ tube test. C. albicans suspension (108 cells/µl) were inoculated in SDB contained 1%, 5%, 10% xylitol, and without xylitol (as control), for 3 and 7 days, then incubated in 37oC on SDA and counted for their CFU after 48 hours. The C. albicans ATCC 10231 strain was used as acomparison. Results: After 3 days, increased concentration of xylitol (1%, 5%, 10%) lead to decrease growth of C. albicans, both the ATCC 10231 (125%; 51%; 14% respectively) and the clinical isolate (103%; 81%; 42%), p = 0.044. Significant lower growth of C. albicans compared to control were only seen in those exposed to 10% xylitol (p = 0.024). After 7 days, exposure of 1%, 5%, 10% xylitol did not significantly affect the growth of C. albicans (p = 0.396). Conclusion: The growth of C. albicans could be inhibited by 10% xylitol for 3 days."