T Y Miyazima1, K H Ishikawa1,2, Mpa Mayer2, Smi Saad3, Aem Nakamae1. 1. Department of Prosthodontics, School of Dentistry, University of São Paulo, São Paulo, SP, Brazil. 2. Department of Microbiology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil. 3. Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil.
Abstract
OBJECTIVES: The access to probiotics should be facilitated in order to encourage their usage. We evaluated the effect of consumption of two experimental probiotic-containing cheeses on the oral colonization of Candida in denture wearers. METHODS:Sixty denture wearers harboring oral Candida were randomly allocated in groups who received cheese supplemented with Lactobacillus acidophilusNCFM (T1) or Lactobacillus rhamnosus Lr-32 (T2), daily for 8 weeks, and a control group (C) who received a control cheese. Oral samples were obtained through a mouthwash, and Candida levels were determined (CFU/mL) at baseline and after the 8-week experimental period. RESULTS: At baseline, the mean levels of Candida spp. (log CFU/mL) were similar among the groups. However, the mean levels of Candida were significantly reduced in groups T1 and T2 but not in C (Tukey, p<.05). The reduction in Candida oral levels occurred independently on the colonizing Candida species, participant age, and use of bi- or unimaxillary dentures. CONCLUSIONS:Daily consumption of cheese supplemented with probiotics, with either L. acidophilus NCFM or L. rhamnosus Lr-32, was able to reduce the colonization of oral Candida in complete denture wearers, suggesting its potential in reducing the risk of oral candidiasis in this highly susceptible population.
RCT Entities:
OBJECTIVES: The access to probiotics should be facilitated in order to encourage their usage. We evaluated the effect of consumption of two experimental probiotic-containing cheeses on the oral colonization of Candida in denture wearers. METHODS: Sixty denture wearers harboring oral Candida were randomly allocated in groups who received cheese supplemented with Lactobacillus acidophilus NCFM (T1) or Lactobacillus rhamnosus Lr-32 (T2), daily for 8 weeks, and a control group (C) who received a control cheese. Oral samples were obtained through a mouthwash, and Candida levels were determined (CFU/mL) at baseline and after the 8-week experimental period. RESULTS: At baseline, the mean levels of Candida spp. (log CFU/mL) were similar among the groups. However, the mean levels of Candida were significantly reduced in groups T1 and T2 but not in C (Tukey, p<.05). The reduction in Candida oral levels occurred independently on the colonizing Candida species, participant age, and use of bi- or unimaxillary dentures. CONCLUSIONS: Daily consumption of cheese supplemented with probiotics, with either L. acidophilus NCFM or L. rhamnosus Lr-32, was able to reduce the colonization of oral Candida in complete denture wearers, suggesting its potential in reducing the risk of oral candidiasis in this highly susceptible population.
Authors: Norberto Martins de Oliveira Junior; Danny Omar Mendoza Marin; Andressa Rosa Perin Leite; Ana Carolina Pero; Marlise Inêz Klein; Marco Antonio Compagnoni Journal: PLoS One Date: 2018-10-10 Impact factor: 3.240