Scientists at the University of Pennsylvania’s School of Dental Medicine have created a chewing gum designed to combat microorganisms linked to head and neck cancer. The research, led by Henry Daniell and published in Scientific Reports, demonstrated that extracts from the engineered gum significantly reduced levels of human papillomavirus and two types of harmful bacteria in patient samples.
Head and neck squamous cell carcinoma represents a common and often aggressive cancer affecting tissues in the mouth and throat. Daniell noted that recent cancer medications have produced limited improvements in patient quality of life and survival rates, underscoring the need for new treatment approaches that could complement existing therapies. The condition’s burden is particularly significant globally, with oral cavity and lip cancers ranking among the leading cancer types by incidence and mortality in younger and middle-aged populations.
The gum is derived from lablab beans and contains FRIL, a naturally occurring antiviral protein. In testing with oral samples from cancer patients, the bean gum extract reduced HPV levels by 93% in saliva samples and 80% in oral rinse samples. The research team subsequently engineered the gum to include protegrin, an antimicrobial peptide effective against bacteria. A single dose brought levels of Porphyromonas gingivalis and Fusobacterium nucleatum—two bacterial species associated with worsened cancer outcomes—to nearly undetectable levels.
A key advantage of this approach is its apparent preservation of beneficial oral bacteria. Unlike radiation therapy, which can suppress helpful bacteria while promoting harmful yeast growth, the gum treatment targeted only disease-associated microorganisms. Researchers envision the product potentially serving as an additional therapy alongside current cancer treatments or as a preventive measure against infection and transmission. The findings support advancing these therapies toward clinical trials.
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