OBJECTIVE: To investigate the competition between probiotics in bio-yogurt and periodontal pathogens in vitro. MATERIAL AND METHODS: The antimicrobial activity of bio-yogurt was studied by agar diffusion assays, using eight species of putative periodontal pathogens and a 'protective bacteria' as indicator strains. Four probiotic bacterial species (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium) were isolated from yogurt and used to rate the competitive exclusion between probiotics and periodontal pathogens. RESULTS: Fresh yogurt inhibited all the periodontal pathogens included in this work, showing inhibition zones ranging from 9.3 (standard deviation 0.6) mm to 17.3 (standard deviation 1.7) mm, whereas heat-treated yogurt showed lower antimicrobial activity. In addition, neither fresh yogurt nor heat-treated yogurt inhibited the 'protective bacteria', Streptococcus sanguinis. The competition between yogurt probiotics and periodontal pathogens depended on the sequence of inoculation. When probiotics were inoculated first, Bifidobacterium inhibited Porphyromonas gingivalis, Fusobacterium nucleatum, Aggregatibacter actinomycetemcomitans, Porphyromonas circumdentaria, and Prevotella nigrescens; L. acidophilus inhibited P. gingivalis, A. actinomycetemcomitans, P. circumdentaria, P. nigrescens, and Peptostreptococcus anaerobius; L. bulgaricus inhibited P. gingivalis, A. actinomycetemcomitans, and P. nigrescens; and S. thermophilus inhibited P. gingivalis, F. nucleatum, and P. nigrescens. However, their antimicrobial properties were reduced when both species (probiotics and periodontal pathogens) were inoculated simultaneously. When periodontal pathogens were inoculated first, Prevotella intermedia inhibited Bifidobacterium and S. thermophilus. CONCLUSIONS: The results demonstrated that bio-yogurt and the probiotics that it contains are capable of inhibiting specific periodontal pathogens but have no effect on the periodontal protective bacteria.
OBJECTIVE: To investigate the competition between probiotics in bio-yogurt and periodontal pathogens in vitro. MATERIAL AND METHODS: The antimicrobial activity of bio-yogurt was studied by agar diffusion assays, using eight species of putative periodontal pathogens and a 'protective bacteria' as indicator strains. Four probiotic bacterial species (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium) were isolated from yogurt and used to rate the competitive exclusion between probiotics and periodontal pathogens. RESULTS: Fresh yogurt inhibited all the periodontal pathogens included in this work, showing inhibition zones ranging from 9.3 (standard deviation 0.6) mm to 17.3 (standard deviation 1.7) mm, whereas heat-treated yogurt showed lower antimicrobial activity. In addition, neither fresh yogurt nor heat-treated yogurt inhibited the 'protective bacteria', Streptococcus sanguinis. The competition between yogurt probiotics and periodontal pathogens depended on the sequence of inoculation. When probiotics were inoculated first, Bifidobacterium inhibited Porphyromonas gingivalis, Fusobacterium nucleatum, Aggregatibacter actinomycetemcomitans, Porphyromonas circumdentaria, and Prevotella nigrescens; L. acidophilus inhibited P. gingivalis, A. actinomycetemcomitans, P. circumdentaria, P. nigrescens, and Peptostreptococcus anaerobius; L. bulgaricus inhibited P. gingivalis, A. actinomycetemcomitans, and P. nigrescens; and S. thermophilus inhibited P. gingivalis, F. nucleatum, and P. nigrescens. However, their antimicrobial properties were reduced when both species (probiotics and periodontal pathogens) were inoculated simultaneously. When periodontal pathogens were inoculated first, Prevotella intermedia inhibited Bifidobacterium and S. thermophilus. CONCLUSIONS: The results demonstrated that bio-yogurt and the probiotics that it contains are capable of inhibiting specific periodontal pathogens but have no effect on the periodontal protective bacteria.
Authors: Dominique S Michaud; Jacques Izard; Zachary Rubin; Ingegerd Johansson; Elisabete Weiderpass; Anne Tjønneland; Anja Olsen; Kim Overvad; Marie Christine Boutron-Ruault; Françoise Clavel-Chapelon; Laure Dossus; Rudolf Kaaks; Verena A Katzke; Heiner Boeing; Jana Foerster; Antonia Trichopoulou; Androniki Naska; Giana Ziara; Paolo Vineis; Sara Grioni; Domenico Palli; Rosario Tumino; Amalia Mattiello; Petra H M Peeters; Peter D Siersema; Aurelio Barricarte; José-María Huerta; Esther Molina-Montes; Miren Dorronsoro; J Ramón Quirós; Eric J Duell; Bodil Ohlsson; Bengt Jeppsson; Anders Johansson; Pernilla Lif; Kay-Tee Khaw; Nick Wareham; Ruth C Travis; Tim J Key; Heinz Freisling; Talita Duarte-Salles; Magdalena Stepien; Elio Riboli; H Bas Bueno-de-Mesquita Journal: Cancer Causes Control Date: 2013-07-31 Impact factor: 2.506
Authors: Raja Moman; Catherine A O'Neill; Ruth G Ledder; Tanaporn Cheesapcharoen; Andrew J McBain Journal: Front Microbiol Date: 2020-06-16 Impact factor: 5.640
Authors: Marcos M Invernici; Sérgio L Salvador; Pedro H F Silva; Mariana S M Soares; Renato Casarin; Daniela B Palioto; Sérgio L S Souza; Mario Taba; Arthur B Novaes; Flávia A C Furlaneto; Michel R Messora Journal: J Clin Periodontol Date: 2018-09-24 Impact factor: 8.728