Page 39 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 39
Methods the effect of probiotic ice cream consumption on salivary cariogenic bacteria in healthy adults 37
In the present double blind, placebo-controlled study 11 healthy participants,
ten females, and one male, aged 20-50 years, who met the inclusion criteria
were included. Inclusion criteria involved restrictions of antibiotics and probi-
otic dietary supplements consumption, orthodontic apparatus, and cavity in-
juries. Participants were scheduled for 2 visits. In the first visit, they completed
two questionnaires about the knowledge and frequency of probiotic and cario-
genic foods consumption and gave saliva sample, followed by a 14-day period of
60 g ice cream consumptions. In the second visit, they completed the question-
naire regarding product feedback, followed by saliva sampling using CRT® bac-
teria test (Ivoclar Vivadent, Liechtenstein). The ice cream base is a trade secrete
(Incom d.o.o., Ajdovščina, Slovenia), while probiotic ice cream contained two
probiotic strains B. animalis subsp. lactis BB-12® (nu-trish® BB-12®) and L. acido-
philus (nu-trish® LA-5®) (Chr. Hansen, Denmark) in final concentration of 2,8 x
108 CFU/g and 1,1 x 108 CFU/g, respectively. As negative control ice cream with-
out probiotics supplementation was used. For the statistical analysis, Microsoft
Excel 2016 and IBM SPSS version 26 were used.
Results
To begin with, most of the participants brush their teeth 1-2 times daily with-
out the use of dental floss. The majority of participants (66,4 %) were famil-
iar with the term “probiotics” and their use. However, 55,4 % of participants
neither agreed, nor disagreed with the statement that probiotic consumption
slows down the growth of microorganisms that cause caries in the oral cavi-
ty. Regarding the consumption of foods containing live microorganisms pos-
sessing probiotic properties, the most commonly reported were yoghurt and
cheese, with minimal consumption amounts of 150 ml/week and 22,5 g/week.
Lack of knowledge was observed in the category of “cariogenic foods”, while
the most frequently consumed cariogenic foods were fruit juice and ice cream,
followed by jam and biscuits. Regarding cariogenic bacteria counts in saliva
samples, the salivary S. mutans counts in the control group after 14-day ice
cream consumption were the same or even higher compared to day 0 and for
most cases there was no change in Lactobacillus counts. In the experimental
group with 14-day probiotic ice cream consumption, salivary S. mutans counts
were lower with corresponding higher Lactobacillus counts. Nevertheless, ac-
cording to data of appearance, taste, scent and texture of the ice cream, partic-
ipants liked the product.
Discussion
Obesity and dental caries are widespread pathologies, triggered by common
etiologic factors, such as high added sugar consumption already in child-
hood (Delli Bovi et al., 2017). Furthermore, fermentable dietary carbohydrates,
among which sucrose is considered the most cariogenic, are the key factors
In the present double blind, placebo-controlled study 11 healthy participants,
ten females, and one male, aged 20-50 years, who met the inclusion criteria
were included. Inclusion criteria involved restrictions of antibiotics and probi-
otic dietary supplements consumption, orthodontic apparatus, and cavity in-
juries. Participants were scheduled for 2 visits. In the first visit, they completed
two questionnaires about the knowledge and frequency of probiotic and cario-
genic foods consumption and gave saliva sample, followed by a 14-day period of
60 g ice cream consumptions. In the second visit, they completed the question-
naire regarding product feedback, followed by saliva sampling using CRT® bac-
teria test (Ivoclar Vivadent, Liechtenstein). The ice cream base is a trade secrete
(Incom d.o.o., Ajdovščina, Slovenia), while probiotic ice cream contained two
probiotic strains B. animalis subsp. lactis BB-12® (nu-trish® BB-12®) and L. acido-
philus (nu-trish® LA-5®) (Chr. Hansen, Denmark) in final concentration of 2,8 x
108 CFU/g and 1,1 x 108 CFU/g, respectively. As negative control ice cream with-
out probiotics supplementation was used. For the statistical analysis, Microsoft
Excel 2016 and IBM SPSS version 26 were used.
Results
To begin with, most of the participants brush their teeth 1-2 times daily with-
out the use of dental floss. The majority of participants (66,4 %) were famil-
iar with the term “probiotics” and their use. However, 55,4 % of participants
neither agreed, nor disagreed with the statement that probiotic consumption
slows down the growth of microorganisms that cause caries in the oral cavi-
ty. Regarding the consumption of foods containing live microorganisms pos-
sessing probiotic properties, the most commonly reported were yoghurt and
cheese, with minimal consumption amounts of 150 ml/week and 22,5 g/week.
Lack of knowledge was observed in the category of “cariogenic foods”, while
the most frequently consumed cariogenic foods were fruit juice and ice cream,
followed by jam and biscuits. Regarding cariogenic bacteria counts in saliva
samples, the salivary S. mutans counts in the control group after 14-day ice
cream consumption were the same or even higher compared to day 0 and for
most cases there was no change in Lactobacillus counts. In the experimental
group with 14-day probiotic ice cream consumption, salivary S. mutans counts
were lower with corresponding higher Lactobacillus counts. Nevertheless, ac-
cording to data of appearance, taste, scent and texture of the ice cream, partic-
ipants liked the product.
Discussion
Obesity and dental caries are widespread pathologies, triggered by common
etiologic factors, such as high added sugar consumption already in child-
hood (Delli Bovi et al., 2017). Furthermore, fermentable dietary carbohydrates,
among which sucrose is considered the most cariogenic, are the key factors
