Evaluation of fermented milk containing probiotic on dental enamel and biofilm: In situ study

Abstract

It was concluded that all treatment decreased the pH of dental biofilm and promoted demineralisation of the enamel, although fermented milk B presented the lowest EPS content and percentage change and integrated loss of surface hardness. More studies should be developed to evaluate the action of probiotics on the bacterial activity and its interference on demineralisation, once the literature has been showing probiotics as a promissory caries reducing agent.

In vitro Evaluation of the Effect of Mouth Rinse with Trimetaphosphate on Enamel Demineralization

“…1 a) and selected by a surface hardness (SH) test ( fig. 1 b) of the total of blocks and the trust interval [Lodi et al, 2010], and were then randomized (320.0-380.0 kgf/mm 2 ) into eight groups (n = 11 per group) that were subjected to mouth rinses containing: (a) no F or TMP (placebo), (b) 100 μg F/ml (100), (c) 225 μg F/ml (225), (d) 100 μg F/ml + 0.05% TMP (100 0.05%TMP), (e) 100 μg F/ml + 0.1% TMP (100 0.1%TMP), (f) 100 μg F/ml + 0.2% TMP (100 0.2%TMP), (g) 100 μg F/ml + 0.4% TMP (100 0.4%TMP), and (h) 100 μg F/ml + 0.6% TMP (100 0.6%TMP). The enamel blocks were subjected to a pH cycling series and treated with mouth rinses twice a day.…”

Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

“…Enamel bovine blocks were prepared, polished, and selected as described by Lodi et al 11 The baseline (SMHi) and final (SMHf) enamel surface microhardness measurements was performed. 14 The percentage change in SMH (%SMH) was calculated as follows: %SMH = 100 (SMHf − SMHi)/SMHi.…”

“…Ten healthy volunteers were selected on the basis of the criteria defined in previous studies. 11,16 The in situ experiment involved a randomized double-blind crossover design performed in 3 phases with 20% sucrose solution (control treatment), fermented milk 1 (treatment A), and fermented milk 2 (treatment B). Each participant wore an acrylic palatal device.…”

“…11 Although all the products were milk-based beverages and contained fluoride, calcium, and phosphate, they promoted caries in bovine enamel blocks. 10,11 In this context, the aim of the present study was to evaluate in situ and in vivo the effects of 2 brands of probiotic fermented milk on biofilm, oral microbiota, and enamel, and to evaluate the effect of short-term ingestion of these beverages on oral microbiota.…”

Bovine milk fermented with Lactobacillus rhamnosus L8020 decreases the oral carriage of mutans streptococci and the burden of periodontal pathogens

“…Probiotics are defined by The Food Agricultural Organization (FAO)/World Health Organization (WHO) as live microorganisms, which when administered in adequate amounts (in food or as a dietary supplement), confer a health benefit on the host (improving microbiological balance in intestinal tract) 1,2 . The most commonly‐used strains belong to the genera Lactobacillus and Bifidobacterium , 3 which are also commonly found in the oral cavity 4 …”