Page 143 - Petelin, Ana. 2020. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Zbornik povzetkov z recenzijo ▪︎ Book of Abstracts. Koper: Založba Univerze na Primorskem/University of Primorska Press
P. 143
effect of probiotic ice cream consumption on salivary prehrana in hidracija | nutrition and hydration
cariogenic bacteria in healthy adults
Dominika Češek, Katja Bezek, Boris Kovač
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Isola, Slovenia
Introduction: Human oral microbiota is one of the most important and com-
plex microbial communities. Moreover, microbiota dysbiosis can lead to com-
mon diseases, including dental caries and periodontitis, and also systemic dis-
eases. Dental caries as one of the most common chronic diseases worldwide
is characterized by the localized destruction of the mineralized tooth tissues
caused by bacterial action. There is a positive correlation between dental car-
ies, frequency and amount of dietary sugars consumption, together with oth-
er factors, including oral hygiene, salivary flow and composition and also enam-
el defects. Additionally, Streptococcus mutans was often shown as dental-caries
related bacteria. Since the traditional approaches can be unsuccessful in re-
ducing the numbers of cariogenic bacteria, alternative approach such as probi-
otics 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,
aged 20-50 years, were included. Saliva samples were collected using CRT®
bacteria kit at day 0 and after 2 weeks of ice cream consumption. Probiotic
ice cream contained two probiotic strains Bifidobacterium animalis subsp. lac-
tis BB-12® (nu-trish® BB-12®) and Lactobacillus acidophilus (nu-trish® LA-5®)
in concentration of approximately 1×108 CFU/g. Participants also completed
a questionnaire about knowledge and frequency of probiotics and cariogenic
food consumption.
Results: After 2 weeks, the salivary cariogenic bacteria counts in the control
group 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 higher Lactobacillus counts. The total viability counts
of probiotic bacteria did not change during 120-day storage at -20 °C. Never-
theless, the knowledge level of probiotics and cariogenic foods among partic-
ipants was low.
Discussion and conclusion: The obtained results indicated the potential role of
added probiotics in the reduction of salivary cariogenic bacteria. Thus, the pro-
biotic ice cream consumption could have a potential role in the dental caries
prevention. While sample size was the main study limitation, the study could
also be improved by the dental exam results. Nevertheless, due to the ob-
served lack of knowledge about probiotics and cariogenic foods the theoretical
and practical approaches should be suggested to improve the health of work-
ing-age population.
Key words: oral microbiota, dental caries, Streptococcus mutans, probiotics
141
cariogenic bacteria in healthy adults
Dominika Češek, Katja Bezek, Boris Kovač
University of Primorska, Faculty of Health Sciences, Polje 42, 6310 Isola, Slovenia
Introduction: Human oral microbiota is one of the most important and com-
plex microbial communities. Moreover, microbiota dysbiosis can lead to com-
mon diseases, including dental caries and periodontitis, and also systemic dis-
eases. Dental caries as one of the most common chronic diseases worldwide
is characterized by the localized destruction of the mineralized tooth tissues
caused by bacterial action. There is a positive correlation between dental car-
ies, frequency and amount of dietary sugars consumption, together with oth-
er factors, including oral hygiene, salivary flow and composition and also enam-
el defects. Additionally, Streptococcus mutans was often shown as dental-caries
related bacteria. Since the traditional approaches can be unsuccessful in re-
ducing the numbers of cariogenic bacteria, alternative approach such as probi-
otics 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,
aged 20-50 years, were included. Saliva samples were collected using CRT®
bacteria kit at day 0 and after 2 weeks of ice cream consumption. Probiotic
ice cream contained two probiotic strains Bifidobacterium animalis subsp. lac-
tis BB-12® (nu-trish® BB-12®) and Lactobacillus acidophilus (nu-trish® LA-5®)
in concentration of approximately 1×108 CFU/g. Participants also completed
a questionnaire about knowledge and frequency of probiotics and cariogenic
food consumption.
Results: After 2 weeks, the salivary cariogenic bacteria counts in the control
group 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 higher Lactobacillus counts. The total viability counts
of probiotic bacteria did not change during 120-day storage at -20 °C. Never-
theless, the knowledge level of probiotics and cariogenic foods among partic-
ipants was low.
Discussion and conclusion: The obtained results indicated the potential role of
added probiotics in the reduction of salivary cariogenic bacteria. Thus, the pro-
biotic ice cream consumption could have a potential role in the dental caries
prevention. While sample size was the main study limitation, the study could
also be improved by the dental exam results. Nevertheless, due to the ob-
served lack of knowledge about probiotics and cariogenic foods the theoretical
and practical approaches should be suggested to improve the health of work-
ing-age population.
Key words: oral microbiota, dental caries, Streptococcus mutans, probiotics
141
