A Potential “Vitaminic Strategy” against Caries and Halitosis

Pietrangelo, Laura; Magnifico, Irene; Petronio, Giulio Petronio; Cutuli, Marco Alfio; Venditti, Noemi; Nicolosi, Daria; Perna, Angelica; Guerra, Germano; Marco, Roberto Di

doi:10.3390/app12052457

Cited by 4 publications

(4 citation statements)

References 65 publications

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“…Specifically for halitosis-causing bacteria, THK-30 produces H 2 O 2 and bacteriocins. In previous studies, this has shown the inhibition of F. nucleatum , with one of the papers being under review [ 36 , 37 , 38 ]. The F. nucleatum -inhibiting mechanism of THK-30 relies on H 2 O 2 and bacteriocins to prevent the production of protease in F. nucleatum [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

“…The F. nucleatum -inhibiting mechanism of THK-30 relies on H 2 O 2 and bacteriocins to prevent the production of protease in F. nucleatum [ 39 ]. This effect in turn prevents amino acids from locking with their complex, preventing unpleasant VSC from being created [ 36 , 40 ]. Secondly, for the inhibition pathway, SHMP can capture biofilm components like calcium or phosphate of F. nucleatum and inhibit its survival ( Figure 11 ).…”

Section: Discussionmentioning

confidence: 99%

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The Potential Teeth Bleaching and Halitosis Prevention Effects of Pediococcus inopinatus THK-30, a Kimchi-Derived Lactic Acid Bacterium: In Vitro Study

Nguyen,

Zheng,

et al. 2024

JFB

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Purpose: Background: Recent developments in addressing dental aesthetic concerns, encompassing issues like teeth discoloration and halitosis, underscore the demand for safer alternative solutions. Purpose: This study aims to confirm the effects of lactic acid bacteria (LAB) from kimchi on artificial teeth bleaching and their potential impact in terms of preventing halitosis-related bacteria. Materials and Methods: To evaluate the antimicrobial effects against oral pathogens, disc diffusion tests and broth microdilution methods were used. Additionally, crystal violet analysis was performed to confirm the biofilm inhibition effect. The bleaching effects on stained artificial teeth were analyzed using the CIEDE2000 colorimetric method. Statistical analyses were performed using GraphPad Prism 9 with one-way and two-way ANOVA, with the significance level set at α < 0.05. Results: The strain THK-30, isolated from kimchi, exhibited antibacterial activity against Streptococcus mutans, Porphyromonas gingivalis, and Fusobacterium nucleatum, and was identified as Pediococcus inopinatus. Moreover, THK-30 showed a synergistic antibacterial effect against Gram-negative oral pathogens with 8% sodium hexametaphosphate (SHMP). In the stained artificial teeth bleaching test and artificial teeth biofilm inhibition test, the cell-free supernatant of THK-30 displayed significant teeth bleaching effects and caused the inhibition of biofilm formation, both independently and in combination with SHMP 8%. Conclusions: This study has demonstrated the potential applicability of LAB in teeth discoloration and halitosis. These findings are poised to provide a foundation for the development of research pertaining to the control of oral bacteria.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

The Potential Teeth Bleaching and Halitosis Prevention Effects of Pediococcus inopinatus THK-30, a Kimchi-Derived Lactic Acid Bacterium: In Vitro Study

Nguyen,

Zheng,

et al. 2024

JFB

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“…Among the water-soluble ingredients are vitamin C and the complex of B vitamins, whose antioxidant effect neutralizes the reactive oxygen species (ROS) causative of many oral pathologies [40]. Vitamin C is the most common vitamin in kombucha, and its content in a single serving of kombucha varies within the reference daily intake (RDI).…”

Section: Introductionmentioning

confidence: 99%

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Frolova

Vorobyeva

et al. 2023

Fermentation

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Kombucha is a sweet and sour beverage made by fermenting a liquid base with a symbiotic culture of bacteria and yeast. Different tea substrates, carbohydrate sources, and additional ingredients are used to create beverages with different physical and chemical characteristics. The purpose of this work was to create a recipe and technology to study the properties of the beverage based on kombucha with a given chemical composition. The content of added functional ingredients (vitamins and inulin) in quantities comparable with reference daily intake was the specified parameter characterizing the distinctive features of the enriched beverages. For fermentation using symbiotic cultures of bacteria and yeast, a black tea infusion sweetened with sucrose was used as a substrate. The changes in the physicochemical characteristics of the fermented tea beverage base were evaluated. The dynamics of changes in pH, acidity, the content of mono- and disaccharides, ethanol, organic acids, polyphenolic compounds, and volatile organic substances were shown. The fermentation conditions were selected (pH up to 3.3 ± 0.3, at T = 25 ± 1 °C, process duration of 14 days) to obtain the beverage base. Strawberry and lime leaves were used as flavor and aroma ingredients, and vitamins with inulin were used as functional ingredients. Since the use of additional ingredients changed the finished beverage’s organoleptic profile and increased its content of organic acids, the final product’s physical–chemical properties, antioxidant activity, and organoleptic indicators were assessed. The content of B vitamins in the beverages ranges from 29 to 44% of RDI, and 100% of RDI for inulin, which allows it to be attributed to the category of enriched products. The DPPH inhibitory activity of the beverages was 82.0 ± 7%, and the ethanol content did not exceed 0.43%. The beverages contained a variety of organic acids: lactic (43.80 ± 4.82 mg/100 mL), acetic (205.00 ± 16.40 mg/100 mL), tartaric (2.00 ± 0.14 mg/100 mL), citric (65.10 ± 5.86 mg/100 mL), and malic (45.50 ± 6.37 mg/100 mL). The technology was developed using pilot equipment to produce fermented kombucha tea enriched with inulin and B vitamins.

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“…Specific alterations in the composition of the salivary microbiome can be an indicator of different systemic conditions in the host [6,7]. Furthermore, different external factors such as oral hygiene and dietary habits can influence the oral microbiome [8,9]. Some treatments for metabolic disorders require patients to follow a specific diet or consume supplements.…”

Section: Introductionmentioning

confidence: 99%

Oral Microbiome Traits of Type 1 Diabetes and Phenylketonuria Patients in Latvia

et al. 2023

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Some metabolic disorder treatments require patients to follow a specific diet or to consume supplements that, over time, can lead to oral microbiome alterations. Well-known disorders requiring such treatment are phenylketonuria (PKU), an inborn error of amino acid metabolism, and type 1 diabetes (T1D), a metabolic disorder that requires a specific diet regimen. Therefore, the aim of this study was to investigate the oral health and microbiome characteristics that might contribute to caries activity and periodontal disease risk in PKU and T1D patients. In this cross-sectional study, 45 PKU patients, 24 T1D patients, and 61 healthy individuals between the ages of 12 and 53 years were examined. Their anamnestic data and dental status were assessed by one dentist. Microbial communities were detected from saliva-isolated DNA using 16S rRNA gene V3–V4 sequencing on Illumina MiSeq sequencing platform. Results revealed that the PKU patient group displayed the highest number of extracted teeth (on average 1.34), carious teeth (on average 4.95), and carious activity (44.44% of individuals) compared to the T1D and CTRL groups. The lowest numbers of filled teeth (on average 5.33) and extracted teeth (on average 0.63) per individual were observed in T1D patients. Gingivitis appeared more often in the T1D group; however, possible risk of periodontal disease was seen in both the T1D and PKU patient groups. The highest number of differentially abundant genera was detected in the PKU group (n = 20), with enrichment of Actinomyces (padj = 4.17 × 10−22), Capnocytophaga (padj = 8.53 × 10−8), and Porphyromonas (padj = 1.18 × 10−5) compared to the CTRL group. In conclusion, the dental and periodontal health of PKU patients was found to be significantly inferior compared to T1D patients and healthy controls. T1D patients showed early signs of periodontal disease. Several genera that correlate with periodontal disease development were found in both groups, thus suggesting that T1D and PKU patients should seek early and regular dental advice and be educated about proper oral hygiene practices.

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A Potential “Vitaminic Strategy” against Caries and Halitosis

Cited by 4 publications

References 65 publications

The Potential Teeth Bleaching and Halitosis Prevention Effects of Pediococcus inopinatus THK-30, a Kimchi-Derived Lactic Acid Bacterium: In Vitro Study

The Potential Teeth Bleaching and Halitosis Prevention Effects of Pediococcus inopinatus THK-30, a Kimchi-Derived Lactic Acid Bacterium: In Vitro Study

Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins

Oral Microbiome Traits of Type 1 Diabetes and Phenylketonuria Patients in Latvia

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