Culture media for differential isolation of Lactobacillus casei Shirota from oral samples

Sutula, Justyna; Coulthwaite, Lisa

doi:10.1016/j.mimet.2012.03.015

Cited by 19 publications

(11 citation statements)

References 23 publications

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“…Similar findings were reported by Sutula et al, (12), describing no significant effect of Yakult consumption on the oral flora of healthy dentate individuals.…”

Section: Resultssupporting

confidence: 91%

“…Microbial numbers were obtained and selected colonies were subcultured for preliminary identification tests. Solid media used were ‘LcS select’ agar, which was developed in our laboratory for selective isolation of the probiotic strain L. casei Shirota (LcS) from mixed culture (12). The formulation was based on de Man Rogosa Sharpe medium (Oxoid) additionally supplemented with vancomycin and bromophenol blue pH indicator to facilitate selective isolation and differential colony morphology development, characteristic of LcS.…”

Section: Methodsmentioning

confidence: 99%

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The effect of a commercial probiotic drink on oral microbiota in healthy complete denture wearers

Sutula¹,

Coulthwaite²,

Thomas³

2012

Microbial Ecology in Health & Disease

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BackgroundIt is acknowledged that oral and general health status declines with age. The global population of denture wearers is increasing, so is the incidence of denture biofilm-related problems, such as denture-associated stomatitis, aspiration pneumonia and malodour. It has been suggested that consumption of probiotic bacteria may improve oral health. However, the effects of probiotics on the oral microbiota of denture wearers have received little attention.MethodsThe aim of this study was to investigate the effect of consumption of a commercial probiotic product (Yakult) on microbiota of saliva, tongue and denture biofilm in healthy complete denture wearers. Eight healthy complete denture-wearing National Health Service (NHS) patients undertook a 7-week trial comprising three phases: baseline; 4-week consumption of one bottle of Yakult per day, each containing a minimum 6.5×109 viable cells of Lactobacillus casei strain Shirota (LcS); 4-week washout period. The microbial viability and composition of saliva, tongue dorsum coating and denture biofilm were assessed using a range of solid selective and indicator media. Questionnaires were used to explore participants’ denture cleaning habits and impact of wearing dentures on their life quality and well-being [modified oral health impact profile (OHIP-14)] prior to and after the study.ResultsSeven volunteers (1 male, 6 females) completed the trial. LcS temporarily colonised oral cavity and denture surface. There was no significant change in the viability of Streptococcus mutans, acidogenic microorganisms, total anaerobic species and Gram-negative obligate anaerobes between study phases. There was no obvious effect of LcS on occurrence and viability of Candida. Participants presented a good general knowledge of denture hygiene and their responses to OHIP-14 questionnaires improved after completing the study (p=0.16).ConclusionIt appeared that 4-week consumption of probiotic drink had no overall effect on selected oral parameters in healthy denture wearers despite temporary presence of LcS.

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“…Similar findings were reported by Sutula et al, (12), describing no significant effect of Yakult consumption on the oral flora of healthy dentate individuals.…”

Section: Resultssupporting

confidence: 91%

Section: Methodsmentioning

confidence: 99%

The effect of a commercial probiotic drink on oral microbiota in healthy complete denture wearers

Sutula¹,

Coulthwaite²,

Thomas³

2012

Microbial Ecology in Health & Disease

Self Cite

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show abstract

“…Solid media used for culturing oral microorganisms included ‘LcS select’ agar, which was developed in our laboratory for selective and differential isolation of the probiotic strain LcS from a mixed culture (26). The formulation was based on de Man Rogosa Sharpe (MRS) agar medium with 1% vancomycin.…”

Section: Methodsmentioning

confidence: 99%

“…Frozen 1 ml aliquots of saliva and tongue plaque suspension collected during the intervention and washout periods were thawed, and a 10-fold dilution in PBS was cultured on LcS Select agar (26). A total of 20 presumptive LcS isolates were obtained at random for ELISA analysis.…”

Section: Methodsmentioning

confidence: 99%

The effect of a commercial probiotic drink containingLactobacillus caseistrain Shirota on oral health in healthy dentate people

Sutula¹,

Coulthwaite²,

Thomas³

2013

Microbial Ecology in Health & Disease

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BackgroundIn the past decade, the use of probiotic-containing products has been explored as a potential alternative in oral health therapy. A widely available probiotic drink, Yakult, was evaluated for oral health applications in this longitudinal study. Selected oral health parameters, such as levels and composition of salivary and tongue plaque microbiota and of malodorous gases, in dentate healthy individuals were investigated for changes. The persistence of the probiotic strain in the oral cavity was monitored throughout the study period.MethodsA three-phase study (7 weeks) was designed to investigate simultaneously the effect of 4-week consumption of the probiotic-containing milk drink Yakult on the microbiota of saliva and dorsum tongue coating in healthy dentate people (n = 22) and levels of volatile sulphur compounds (VSCs) in morning breath. Study phases comprised one baseline visit, at which ‘control’ levels of oral parameters were obtained prior to the probiotic product consumption; a 4-week period of daily consumption of one 65 ml bottle of Yakult, each bottle containing a minimum of 6.5×109 viable cells of Lactobacillus casei strain Shirota (LcS); and a 2-week washout period. The microbial viability and composition of saliva and tongue dorsum coating were assessed using a range of solid media. The presence of LcS in the oral cavity was investigated using a novel selective medium, ‘LcS Select’. Portable sulphur monitors Halimeter® and OralChromaTM were used to measure levels of VSCs in morning breath.ResultsUtilization of the LcS Select medium revealed a significant (p < 0.05) but temporary and consumption-dependent presence of LcS in saliva and tongue plaque samples from healthy dentate individuals (n = 19) during the probiotic intervention phase. LcS was undetectable with culture after 2 weeks of ceasing its consumption. Morning breath scores measured with Halimeter and OralChroma were not significantly affected throughout the trial, except in a small number of individual cases where Halimeter scores were significantly reduced during the probiotic intervention period. Natural fluctuations in resident acidogenic populations, and numbers of Candida and anaerobic species, including malodourous Gram-negative anaerobes, were unaffected.ConclusionWhile no broad ecological changes in the mouth were induced by consumption of Yakult in healthy dentate individuals, findings of this study confirm the temporary and intake-dependent presence of LcS. Future studies could focus on subjects at greater risk of oral infection, where ill-defined microbiota (e.g. an increased presence of periopathogens) or clinically diagnosed halitosis might be significantly affected by consumption of this probiotic.

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“…It can ferment hexose through the glycolytic pathways or use the pentose phosphate pathway to assimilate pentose because this group has both enzymes: fructose-1,6-diphosphate aldolase and phosphoketolase. However, in the fermentation of pentoses, there is no CO2 production (Von Wright & Axelsson, 2012;Sutula et al, 2012;Drissi et al, 2016).…”

Section: Carbohydrates Metabolismmentioning

confidence: 99%

Metabolism and physiology of Lactobacilli: a review

Mesquita

Silveira²,

Filho

et al. 2017

J. Env. Anal. Progr.

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The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects on health. This species has a great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria, and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.

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Culture media for differential isolation of Lactobacillus casei Shirota from oral samples

Cited by 19 publications

References 23 publications

The effect of a commercial probiotic drink on oral microbiota in healthy complete denture wearers

The effect of a commercial probiotic drink on oral microbiota in healthy complete denture wearers

The effect of a commercial probiotic drink containingLactobacillus caseistrain Shirota on oral health in healthy dentate people

Metabolism and physiology of Lactobacilli: a review

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