Page 37 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 37
https://doi.org/10.26493/978-961-293-015-8.35-40
The effect of probiotic ice cream
consumption on salivary cariogenic bacteria
in healthy adults
Dominika Češek, Katja Bezek, Boris Kovač
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
cesek.dominika@gmail.com; katja.bezek@fvz.upr.si; boris.kovac@fvz.upr.si
Abstract
Introduction: Oral microbiota is one of the most important and complex
microbial communities in the human body. Microbiota dysbiosis
can however lead to common diseases, including dental caries and
periodontitis, and also systemic diseases. Dental caries represents one
of the most common chronic diseases worldwide and is characterized
by the localized destruction of the mineralized tooth tissues caused
by bacterial action. There is a positive correlation between dental
caries, frequency and amount of consumed dietary sugars, together
with other factors influencing its development, including oral hygiene,
salivary flow and composition and also enamel defects. Additionally,
Streptococcus mutans was shown as one of the most dental-caries related
bacteria species. Since the traditional approaches are often insufficient
in reducing the numbers of caries causing organisms, alternative
approach such as probiotics consumption were proposed. Thus, the
aim of the present study was to test the effect of probiotic ice cream
on salivary cariogenic bacteria counts in healthy adults. Methods: In
the double-blind, placebo-controlled study 11 healthy participants
(10 females, 1 male), aged 20-50 years, were included. Saliva samples
were collected using CRT® bacteria test at day 0 and after 2 weeks of
ice cream consumption. Probiotic ice cream contained two probiotic
strains Bifidobacterium animalis subsp. lactis BB-12® (nu-trish® BB-12®) in
concentration of 2,8 x 108 CFU/g and Lactobacillus acidophilus (nu-trish®
LA-5®) in concentration of 1,1 x 108 CFU/g. Participants also completed
questionnaires about knowledge and frequency of probiotics and
cariogenic food consumption and a questionnaire on ice cream opinion.
Results: After 2 weeks of consumption, the salivary cariogenic bacteria
count in the control group of participants were the same or even higher,
when compared to day 0. On the other hand, for participants consuming
probiotic ice cream, S. mutans counts were lower with corresponding
The effect of probiotic ice cream
consumption on salivary cariogenic bacteria
in healthy adults
Dominika Češek, Katja Bezek, Boris Kovač
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Izola, Slovenia
cesek.dominika@gmail.com; katja.bezek@fvz.upr.si; boris.kovac@fvz.upr.si
Abstract
Introduction: Oral microbiota is one of the most important and complex
microbial communities in the human body. Microbiota dysbiosis
can however lead to common diseases, including dental caries and
periodontitis, and also systemic diseases. Dental caries represents one
of the most common chronic diseases worldwide and is characterized
by the localized destruction of the mineralized tooth tissues caused
by bacterial action. There is a positive correlation between dental
caries, frequency and amount of consumed dietary sugars, together
with other factors influencing its development, including oral hygiene,
salivary flow and composition and also enamel defects. Additionally,
Streptococcus mutans was shown as one of the most dental-caries related
bacteria species. Since the traditional approaches are often insufficient
in reducing the numbers of caries causing organisms, alternative
approach such as probiotics consumption were proposed. Thus, the
aim of the present study was to test the effect of probiotic ice cream
on salivary cariogenic bacteria counts in healthy adults. Methods: In
the double-blind, placebo-controlled study 11 healthy participants
(10 females, 1 male), aged 20-50 years, were included. Saliva samples
were collected using CRT® bacteria test at day 0 and after 2 weeks of
ice cream consumption. Probiotic ice cream contained two probiotic
strains Bifidobacterium animalis subsp. lactis BB-12® (nu-trish® BB-12®) in
concentration of 2,8 x 108 CFU/g and Lactobacillus acidophilus (nu-trish®
LA-5®) in concentration of 1,1 x 108 CFU/g. Participants also completed
questionnaires about knowledge and frequency of probiotics and
cariogenic food consumption and a questionnaire on ice cream opinion.
Results: After 2 weeks of consumption, the salivary cariogenic bacteria
count in the control group of participants were the same or even higher,
when compared to day 0. On the other hand, for participants consuming
probiotic ice cream, S. mutans counts were lower with corresponding
