OBJECTIVES: To compare mutans streptococci levels in saliva, before and after consumption of probiotic ice-cream and curds. MATERIALS AND METHODS: Forty caries free children in the age group of 12-14 years were selected and equally divided into four groups I, II, III, IV. Children in group I and II were given 100 ml probiotic ice-cream and plain ice cream respectively and group III and IV were given 100 ml probiotic curd and plain curd respectively for a period of 7 days. Saliva samples were assessed at baseline, 1 hour after consumption and after 7 days intervention period using Mitis salivarius Bacitracin agar. The number of colonies was counted and subjected to statistical analysis. RESULTS: The study revealed a reduction in salivary mutans streptococci (MS) counts after 1 hour in all the groups. However after 7 days, probiotic ice-cream and curd showed a statistically significant (P < 0.001) reduction in MS counts as compared to the control ice cream and curd. The difference in the reduction of MS counts with probiotic ice-cream and probiotic curd at 1 hour and 7 days was not statistically significant. CONCLUSION: The use of probiotic products could be an alternative strategy of displacing pathogenic microorganisms by probiotic bacteria and can thus be exploited for the prevention of enamel demineralization.
OBJECTIVES: To compare mutans streptococci levels in saliva, before and after consumption of probiotic ice-cream and curds. MATERIALS AND METHODS: Forty caries free children in the age group of 12-14 years were selected and equally divided into four groups I, II, III, IV. Children in group I and II were given 100 ml probiotic ice-cream and plain ice cream respectively and group III and IV were given 100 ml probiotic curd and plain curd respectively for a period of 7 days. Saliva samples were assessed at baseline, 1 hour after consumption and after 7 days intervention period using Mitis salivarius Bacitracin agar. The number of colonies was counted and subjected to statistical analysis. RESULTS: The study revealed a reduction in salivary mutans streptococci (MS) counts after 1 hour in all the groups. However after 7 days, probiotic ice-cream and curd showed a statistically significant (P < 0.001) reduction in MS counts as compared to the control ice cream and curd. The difference in the reduction of MS counts with probiotic ice-cream and probiotic curd at 1 hour and 7 days was not statistically significant. CONCLUSION: The use of probiotic products could be an alternative strategy of displacing pathogenic microorganisms by probiotic bacteria and can thus be exploited for the prevention of enamel demineralization.
Authors: Ensanya Ali Abou Neel; Anas Aljabo; Adam Strange; Salwa Ibrahim; Melanie Coathup; Anne M Young; Laurent Bozec; Vivek Mudera Journal: Int J Nanomedicine Date: 2016-09-19
Authors: Harshal Prakash Bafna; C G Ajithkrishnan; Thanveer Kalantharakath; Ricky Pal Singh; Pulkit Kalyan; Jagadishchandra Bheemasain Vathar; Hemal R Patel Journal: Int J Appl Basic Med Res Date: 2018 Apr-Jun