M P Angarita-Díaz1, D Forero-Escobar2, X A Cerón-Bastidas3, C A Cisneros-Hidalgo2, F Dávila-Narvaez3, C M Bedoya-Correa4, Sidonio C Freitas4, C L Cabrera-Arango2, R Melo-Colina2. 1. GIOMET Group, Faculty of Dentistry, Universidad Cooperativa de Colombia-Campus of Villavicencio, Carrera 22 # 7-06 Sur, Villavicencio, Colombia. maria.angaritad@campusucc.edu.co. 2. GIOMET Group, Faculty of Dentistry, Universidad Cooperativa de Colombia-Campus of Villavicencio, Carrera 22 # 7-06 Sur, Villavicencio, Colombia. 3. GIOD Group, Faculty of Dentistry, Universidad Cooperativa de Colombia-Campus of Pasto, Pasto, Colombia. 4. GIOM Group, Faculty of Dentistry, Universidad Cooperativa de Colombia-Campus of Medellín, Medellín, Colombia.
Abstract
PURPOSE: The aim of this study was to evaluate the effects of a functional food supplemented with probiotics on biological factors related to dental caries in children aged 3-5 years. METHODS: A repeated measures pilot study was conducted with children who have consumed a commercial milk containing two lactic acid bacteria as probiotics (WP milk) for a period of 3 months and another period of 3 months consuming a milk without probiotics (NP milk). Salivary pH, plaque index, pH variation before and after a sugar rinse, quantification of Streptococcus mutans in saliva and demineralisation of the carious lesions were determined at the beginning and at the end of both milk ingestion periods. RESULTS: Regarding WP milk, a non-significant decrease in terms of the concentration of S. mutans and pH variation (p > 0.05), a significant decrease (i.e. acidification) in salivary pH (p < 0.01) and a remineralisation of 39.4% of the caries were found. On the other hand, for NP milk, a non-significant increase in terms of the concentration of S. mutans, pH variation, salivary pH (p > 0.05) and a remineralisation of 64.2% were found. CONCLUSIONS: Lactic acid probiotics can contribute to the decrease in the number of cariogenic microorganisms. However, the appropriate selection of the bacteria type with regard to its acidogenicity is fundamental to avoid the generation of an effect contrary to that expected, e.g. a significant decrease in salivary pH.
PURPOSE: The aim of this study was to evaluate the effects of a functional food supplemented with probiotics on biological factors related to dental caries in children aged 3-5 years. METHODS: A repeated measures pilot study was conducted with children who have consumed a commercial milk containing two lactic acid bacteria as probiotics (WP milk) for a period of 3 months and another period of 3 months consuming a milk without probiotics (NP milk). Salivary pH, plaque index, pH variation before and after a sugar rinse, quantification of Streptococcus mutans in saliva and demineralisation of the carious lesions were determined at the beginning and at the end of both milk ingestion periods. RESULTS: Regarding WP milk, a non-significant decrease in terms of the concentration of S. mutans and pH variation (p > 0.05), a significant decrease (i.e. acidification) in salivary pH (p < 0.01) and a remineralisation of 39.4% of the caries were found. On the other hand, for NP milk, a non-significant increase in terms of the concentration of S. mutans, pH variation, salivary pH (p > 0.05) and a remineralisation of 64.2% were found. CONCLUSIONS:Lactic acid probiotics can contribute to the decrease in the number of cariogenic microorganisms. However, the appropriate selection of the bacteria type with regard to its acidogenicity is fundamental to avoid the generation of an effect contrary to that expected, e.g. a significant decrease in salivary pH.
Authors: L Näse; K Hatakka; E Savilahti; M Saxelin; A Pönkä; T Poussa; R Korpela; J H Meurman Journal: Caries Res Date: 2001 Nov-Dec Impact factor: 4.056
Authors: Lien Chi Pham; Rob J M van Spanning; Wilfred F M Röling; Anja C Prosperi; Zewdu Terefework; Jacob M Ten Cate; Wim Crielaard; Egija Zaura Journal: Arch Oral Biol Date: 2008-10-30 Impact factor: 2.633
Authors: Małgorzata Staszczyk; Małgorzata Jamka-Kasprzyk; Dorota Kościelniak; Beata Cienkosz-Stepańczak; Wirginia Krzyściak; Anna Jurczak Journal: Int J Environ Res Public Health Date: 2022-09-29 Impact factor: 4.614