Effect of short-term consumption of amul probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 on salivary streptococcus mutans count in high caries risk individuals

Bafna, Harshal; Ajithkrishnan, CG; Thanveer, K; Singh, Ravail; Kalyan, Pulkit; Vathar, Jagadishchandra Bheemasain; Patel, H.

doi:10.4103/ijabmr.ijabmr_447_16

Cited by 34 publications

(19 citation statements)

References 16 publications

(13 reference statements)

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“… Brasili et al (2013) found that the supplementation of this probiotic induced a positive modulation of urinary and fecal metabolic profiling thus suggesting a possible effect on the prevention and/or the reduction of age-related metabolic dysfunction, while Zarrati et al (2013) reported a significant modulation on T-cell subset specific gene expression in peripheral blood mononuclear cells among overweight and obese individuals. Other probiotic effects include the inhibition of Escherichia coli O157:H7 ( Medellin-Peñna and Griffiths, 2009 ), and the reduction of Streptococcus mutans in saliva ( Bafna et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

et al. 2018

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The Gluten FriendlyTM Technology is an innovative method that induces structural changes in gluten proteins. In this paper a synbiotic fermented milk, containing Lactobacillus acidophilus La-5 and Gluten Friendly Flour (GFF), was proposed. A mixture design was used to combine flour, temperature and probiotic to study the effects of these variables on the acidification. The experiments were done on both GFF and control flour (CF). Thus, the following conditions were chosen to produce the fermented milk: L. acidophilus at 6.5 log cfu/ml; flour at 2.5 g/l; temperature at 37°C. Then, the fermented milk was produced and stored at 4°C for 90 days. The most important result was the positive effect of GFF on the viability of the probiotic, with a prolongation of the shoulder length to 20 days (12–13 days in the control). Moreover, GFF did not act on the sensory scores and on the physico-chemical parameters.

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Section: Introductionmentioning

confidence: 99%

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

et al. 2018

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“…Previously, Bafna et al . [ 9 ] have done a study on the effect of short-term consumption of probiotic yogurt containing L. acidophilus La5 and Bifidobacterium lactis Bb12 on salivary S. mutans count in high caries risk individuals. They found that there was a statistically significant reduction of salivary S. mutans , which was recorded after probiotic yogurt consumption with minimal residual effect.…”

Section: Discussionmentioning

confidence: 99%

Comparative evaluation of different probiotic products on salivary Streptococcus mutans and Lactobacillus level in caries risk population

Sengupta¹,

Desai²,

Maity³

et al. 2020

J Conserv Dent

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Introduction: Dental caries is a multifactorial disease with the main causative organism being Streptococcus mutans and Lactobacillus spp. “Probiotics” are defined as living microorganisms, principally bacteria, which are safe for human consumption and when ingested in sufficient quantities, have beneficial effects on human health, beyond basic nutrition. These can be used to replace the pathogenic strains of bacteria with the nonpathogenic type in the oral cavity thus can help prevent dental caries. Aims: To evaluate and compare the role of probiotic milk and lozenges on S. mutans and Lactobacillus spp. count on patients who are exposed to probiotics continuously for 7 days. Materials and Methods: Sixty volunteers who were prone to caries were divided into three equal groups. Experimental groups were given probiotics daily for 7 days. In Group A, patients were given milk without any probiotics (control); in Group B, probiotic milk is given; and in Group C, probiotic lozenges are given. Saliva samples were assessed on the 1 st day and after 7 days of intervention. The collected saliva samples were inoculated on the selected culture media and estimation was done by measuring the colony-forming unit. Statistical Analysis Used: Statistical analysis was performed using Student's paired t -test and multiple comparisons by Tukey's honest significant difference test. Results: There was a significant reduction in salivary S. mutans level in both experimental groups after 7 days ( P < 0.05). However, there was no significant difference in Lactobacillus count before and after the intervention. Conclusions: Probiotics have a role in reducing salivary S. mutans count. Probiotics lozenges showed greater efficacy in reducing salivary S. mutans count than probiotic milk.

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“…FB-T9 exhibited excellent efficacy in both the prevention and treatment groups and demonstrated that a potential probiotic could outperform chlorhexidine in the treatment of dental caries (Table 3). Current studies have shown that probiotic products can reduce the population of S. mutans in the human oral cavity [42,43].…”

Section: Discussion/conclusionmentioning

confidence: 99%

Inhibitory and preventive effects of Lactobacillus plantarum FB-T9 on dental caries in rats

Zhang

Qin

Yin

et al. 2019

Journal of Oral Microbiology

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Streptococcus mutans is recognized as the main cause of dental caries, and the formation of a plaque biofilm is required for caries development. This study aimed to determine the inhibitory effect of Lactobacillus plantarum FB-T9 on S. mutans biofilm formation in vitro and on the prevention and treatment of dental caries in rats. During in vitro experiments, FB-T9 exhibited good bacteriostatic ability in a plate competition assay. This strain also significantly reduced the biomass and viability of S. mutans biofilms and induced structural damage during the early (6 h), middle (12 h) and late (24 h) stages of biofilm formation. In a 70-day in vivo experiment, FB-T9 significantly reduced the levels of S. mutans on the dental surfaces of rats by more than 2 orders of magnitude of the levels in the dental caries model group (p < 0.05). Moreover, FB-T9 significantly reduced the caries scores (modified Keyes scoring method) in both the prevention and treatment groups (p < 0.05) and had great colonization potential in the oral cavity. These results indicate the potential usefulness of L. plantarum FB-T9 as a probiotic for the prevention and treatment of caries.

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Effect of short-term consumption of amul probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 on salivary streptococcus mutans count in high caries risk individuals

Cited by 34 publications

References 16 publications

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

The Impact of Gluten Friendly Flour on the Functionality of an Active Drink: Viability of Lactobacillus acidophilus in a Fermented Milk

Comparative evaluation of different probiotic products on salivary Streptococcus mutans and Lactobacillus level in caries risk population

Inhibitory and preventive effects of Lactobacillus plantarum FB-T9 on dental caries in rats

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