Development of indigenous Streptococcus salivarius TUCC 1253-fermented soy oral strip using Box-Behnken design for oral health

How, Yu Hsuan; Ewe, Joo‐Ann; Song, Keang Peng; Kuan, Chee Sian; Kuan, Chee Hao; Yeo, Siok Koon

doi:10.26656/fr.2017.4(4).015

Cited by 2 publications

(3 citation statements)

References 21 publications

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“…Streptococcus salivarius are commonly present in soy fermentation (How et al, 2020). It is a potential probiotic in food because it has an antimicrobial effect against oral pathogens such as Staphylococcus aureus, Streptococcus pyogenes, and Enterococcus faecalis.…”

Section: Genus Streptococcusmentioning

confidence: 99%

An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties

Kho Hui Min,

Fan Hui Yin,

Zarina Amin

et al. 2023

BIJB

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Fermentation is the process by which a complex food compound is broken down into a simpler compound by the action of microorganisms such as yeast, filamentous fungi, and bacteria. Although yeast and fungi play the most important roles in foodfermentation, lactic acid bacteria (LAB), a generally regarded as safe (GRAS) probiotic, is frequently included in the starter culture. In the early stages of food fermentation, LAB created an acidic environment to minimize the prevalence of potentially harmfulmicroorganisms. The presence of probiotic microorganisms in the finished food also qualifies it as a functional food item. When consumed, probiotics in food can help to maintain the microbial balance in the gut intestinal tract and hence enhance gutintestinal health. As a result, probiotics can provide extra health benefits in addition to the fundamental nutrient of the fermented product. Lactobacillus, Lactococcus, Pediococcus, Streptococcus, Enterococcus, Oenococcus, and Leuconostoc are some of the common genera of LAB. Good LAB usually has the following properties, including acid and bile tolerance, adherence to human epithelial cells, antibiotic susceptibility, no hemolytic and cytotoxicity activity, and antagonistic activity toward potentialpathogenic bacteria, to serve as a good probiotic (antimicrobial). Scientists and the food industry are constantly isolating new candidates of LABs with better qualities from various food sources and introducing them as unique candidate probiotics in food.

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Section: Genus Streptococcusmentioning

confidence: 99%

An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties

Kho Hui Min,

Fan Hui Yin,

Zarina Amin

et al. 2023

BIJB

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“…per film) was able to maintain its viability for 125 days and exhibit anti-oxidant properties (ethyl ferulate) that could treat or prevent periodontitis. Besides that, How et al [117] also incorporated indigenous oral probiotic S. salivarius TUCC 1253 with fermented soy into HPMC and propylene glycol film to improve oral health.…”

Section: Oral Probiotic With Different Delivery Carriersmentioning

confidence: 99%

“…Nevertheless, a high viable cell count of oral probiotic (>8 log 10 c.f.u. gl −1 ) had been reported to be present in the oral strip after development [116][117][118]. Taste is one of the common concerns for an orally administered product such as oral strip, chewing tablet or lozenges.…”

Section: Oral Stripmentioning

confidence: 99%

Oral probiotic and its delivery carriers to improve oral health: A review

How

Yeo

2021

Microbiology

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In recent years, oral probiotics have been researched on their effectiveness in reducing and preventing oral diseases. Oral probiotics could be introduced into the oral cavity to keep the equilibrium of the microbiome. Hence, the delivery carrier for oral probiotics plays an important factor to ensure a high number of oral probiotics were delivered and released into the oral cavity. This review presents a brief overview of oral microbiota and the role of oral probiotics in reducing oral diseases. Moreover, important aspects of the oral probiotic product such as viability, adherence ability, health effects, safety, and delivery site were discussed. Besides that, the importance of utilizing indigenous oral probiotics was also emphasized. Oral probiotics are commonly found in the market in the form of chewing tablets, lozenges, and capsules. Hence, the oral probiotic carriers currently used in the market and research were reviewed. Furthermore, this review introduces new potential oral probiotic delivery carriers such as oral strip, bucco-adhesive gel, and mouthwash. Their effectiveness in delivering oral probiotics for oral health was also explored.

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Development of indigenous Streptococcus salivarius TUCC 1253-fermented soy oral strip using Box-Behnken design for oral health

Cited by 2 publications

References 21 publications

An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties

An Overview of the Role of Lactic Acid Bacteria in Fermented Foods and Their Potential Probiotic Properties

Oral probiotic and its delivery carriers to improve oral health: A review

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