Contributions to the debate on integrality and oral health

Tomita, Nilce Emy; Rode, Sigmar de Mello

doi:10.1590/s1806-83242012000700001

Cited by 1 publication

(1 citation statement)

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“…Dental caries and their biofilms can be treated by using probiotic lactobacilli and bifidobacteria from dairy products, tablets, lozenges, and chewing gum in various dose regimens. Results from randomized clinical trials are promising although further large-scale trials with orally derived anticaries bacteria are essential for the success of bacteriotherapy ( 65 ). Most reccently, probiotics have proven to be effective in dealing with dental caries ( 66 ).…”

Section: Food and Beverage Fermentation By Labmentioning

confidence: 99%

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages

Mokoena

Mutanda

Olaniran

2016

Food & Nutrition Research

152

112

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Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics.

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Section: Food and Beverage Fermentation By Labmentioning

confidence: 99%