Page 40 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 40
avje delovno aktivne populacije | health of the working-age population 38 involved in the initiation and development of dental caries (Paes Leme et al.,
2006). Thus, low pH level as a result of carbohydrate fermentation, triggers a
shift of cariogenic oral microbiota, resulting in enamel demineralization (Del-
li Bovi et al., 2017). Despite the low number of participants of the present study,
their lack of knowledge about cariogenic foods is of big concern. Moreover, the
cariogenic foods, defined with the presence of fermentable carbohydrates does
not affect their shopping habits. In contrast to cariogenic foods, the knowledge
about probiotics was better, since the majority of participants was familiar with
the term and use. According to the consumption of listed foods, only 2 out of
the 11 participants met the recommended daily intake of probiotic microor-
ganisms. That should be a minimum of 106 CFU/ml of product (Boylston et al.,
2004). Since the probiotics had been proven as successful in dental caries pre-
vention, the aim of this study was to test the effect of probiotic ice cream on sal-
ivary cariogenic bacteria in healthy adults. Based on CRT values after partici-
pant’s saliva sampling, it was shown that the used probiotic strains influenced
salivary S. mutans counts which were lower compared to day 0. Probiotic ice-
cream affected also Lactobacillus counts which is important for maintaining
healthy oral microbiota.
Conclusion
Among participants a lack of knowledge about probiotics and cariogenic food
was observed, therefore the theoretical and practical approaches should be
suggested for healthier eating habits. Participants who consumed probiotic ice
cream with 2 different probiotic strains had lower salivary cariogenic S. mu-
tans counts and corresponding higher probiotic Lactobacillus concentration
after 14-day ingestion period in comparison with participants in the control
group. However, the main limitation of the study was low number of partici-
pants, thus a larger scale study should be conducted to confirm the significance
of our results.
References
ANDERSON, M.H. and SHI, W., 2006. A probiotic approach to caries man-
agement [online]. Journal of Pediatric Dentistry, vol. 28, no. 2., pp. 151-
153. [viewed 15 May 2020]. Available from: http://www.ncbi.nlm.nih.gov/
pubmed/16708790
BONIFAIT, L., CHANDAD, F. and GREINER, D., 2009. Probiotics for oral
health: myth or reality? [online]. Journal of the Canadian Dental Asso-
ciation, vol. 75, no. 8, pp. 585-590. [viewed 22 June 2020]. Available from:
http://www.ncbi.nlm.nih.gov/pubmed/19840501
BOYLSTON, T.D., VINDEROLA, C.G., GHODDUSI, H.B. and REINHEIM-
ER, J.A., 2004. Incorporation of bifidobacteria into cheeses: challenges
and rewards [online]. International Dairy Journal, vol. 14, no. 5, pp. 375-
2006). Thus, low pH level as a result of carbohydrate fermentation, triggers a
shift of cariogenic oral microbiota, resulting in enamel demineralization (Del-
li Bovi et al., 2017). Despite the low number of participants of the present study,
their lack of knowledge about cariogenic foods is of big concern. Moreover, the
cariogenic foods, defined with the presence of fermentable carbohydrates does
not affect their shopping habits. In contrast to cariogenic foods, the knowledge
about probiotics was better, since the majority of participants was familiar with
the term and use. According to the consumption of listed foods, only 2 out of
the 11 participants met the recommended daily intake of probiotic microor-
ganisms. That should be a minimum of 106 CFU/ml of product (Boylston et al.,
2004). Since the probiotics had been proven as successful in dental caries pre-
vention, the aim of this study was to test the effect of probiotic ice cream on sal-
ivary cariogenic bacteria in healthy adults. Based on CRT values after partici-
pant’s saliva sampling, it was shown that the used probiotic strains influenced
salivary S. mutans counts which were lower compared to day 0. Probiotic ice-
cream affected also Lactobacillus counts which is important for maintaining
healthy oral microbiota.
Conclusion
Among participants a lack of knowledge about probiotics and cariogenic food
was observed, therefore the theoretical and practical approaches should be
suggested for healthier eating habits. Participants who consumed probiotic ice
cream with 2 different probiotic strains had lower salivary cariogenic S. mu-
tans counts and corresponding higher probiotic Lactobacillus concentration
after 14-day ingestion period in comparison with participants in the control
group. However, the main limitation of the study was low number of partici-
pants, thus a larger scale study should be conducted to confirm the significance
of our results.
References
ANDERSON, M.H. and SHI, W., 2006. A probiotic approach to caries man-
agement [online]. Journal of Pediatric Dentistry, vol. 28, no. 2., pp. 151-
153. [viewed 15 May 2020]. Available from: http://www.ncbi.nlm.nih.gov/
pubmed/16708790
BONIFAIT, L., CHANDAD, F. and GREINER, D., 2009. Probiotics for oral
health: myth or reality? [online]. Journal of the Canadian Dental Asso-
ciation, vol. 75, no. 8, pp. 585-590. [viewed 22 June 2020]. Available from:
http://www.ncbi.nlm.nih.gov/pubmed/19840501
BOYLSTON, T.D., VINDEROLA, C.G., GHODDUSI, H.B. and REINHEIM-
ER, J.A., 2004. Incorporation of bifidobacteria into cheeses: challenges
and rewards [online]. International Dairy Journal, vol. 14, no. 5, pp. 375-
