In vitro antagonistic growth effects of Lactobacillus fermentum and Lactobacillus salivarius and their fermentative broth on periodontal pathogens

Abstract

As lactobacilli possess an antagonistic growth property, these bacteria may be beneficial as bioprotective agents for infection control. However, whether the antagonistic growth effects are attributed to the lactobacilli themselves or their fermentative broth remains unclear. The antagonistic growth effects of Lactobacillus salivarius and Lactobacillus fermentum as well as their fermentative broth were thus tested using both disc agar diffusion test and broth dilution method, and their effects on periodontal pathogens, including Streptococcus mutans, Streptococcus sanguis, and Porphyromonas gingivalis in vitro at different concentrations and for different time periods were also compared. Both Lactobacillus salivarius and Lactobacillus fermentum and their concentrated fermentative broth were shown to inhibit significantly the growth of Streptococcus mutans, Streptococcus sanguis, and Porphyromonas gingivalis, although different inhibitory effects were observed for different pathogens. The higher the counts of lactobacilli and the higher the folds of concentrated fermentative broth, the stronger the inhibitory effects are observed. The inhibitory effect is demonstrated to be dose-dependent. Moreover, for the lactobacilli themselves, Lactobacillus fermentum showed stronger inhibitory effects than Lactobacillus salivarius. However, the fermentative broth of Lactobacillus fermentum showed weaker inhibitory effects than that of Lactobacillus salivarius.These data suggested that lactobacilli and their fermentative broth exhibit antagonistic growth activity, and consumption of probiotics or their broth containing lactobacilli may benefit oral health.

Oral Probiotic Activities and Biosafety of Lactobacillus gasseri HHuMIN D

“…showed greater direct antibacterial effects against harmful oral bacteria than their microbial supernatants. As the number of lactic acid bacteria and the concentration of the fermentation broth increased, the antibacterial effect also increased [52]. The current research results are similar to those of Chen et al, [52] : L. gasseri HHuMIN D's antibacterial effect was greater than L. gasseri HHuMIN D's supernatant antibacterial effect.…”

Beneficial Properties of Probiotics

“…According to Koll-Klais et al (2005), isolated oral lactobacilli suppressed the growth of S. mutans, A. actinomycetemcomitans, P. gingivalis, and P. intermedia up to 69%, 88%, 82%, and 65%, respectively. In a recent study, Chen et al (2012) determined the antagonistic growth effects of L. salivarius and L. fermentum on the growth inhibition of periodontal pathogens including S. mutans, S. sanguis, and P. gingivalis. A similar finding was also reported by Ishikawa et al (2003) on the in vitro inhibition of P. gingivalis, P. intermedia, and Prevotella nigrescens by daily oral administration of a tablet containing L. salivarius.…”

Probiotics in Periodontal Diseases

“…The inhibitory effect was different for each periodontopathogen and it was dose dependent. Lactobacillu fermentum exhibited a stronger inhibitory effect than Lactobacillus salivarius 15 . Lactobacillus acidophilus is capable of decreasing the production of Porphyromonas gingivalis induced IL-1β, IL-6, and IL-8 by gingival cells when Lactobacillus acidophilus was co cultured with Porphyromonas gingivalis and gingival epithelial cells 16 .…”