<i>Lactobacillus paracasei</i> ET-22 and derived postbiotics reduce halitosis and modulate oral microbiome dysregulation – a randomized, double-blind placebo-controlled clinical trial

Wuri, Guna; Sun, Zhe; Fang, Bing; Wen, Zhiyuan; Hung, Wei-Lian; Liu, Wei-Hsien; Zhang, Xiaoxu; Wang, R.; Wu, Fang; Zhao, Liang; Zhang, Ming

doi:10.1039/d3fo02271d

Cited by 7 publications

(2 citation statements)

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“…A positive reduction in breath VSC levels was observed in both ET‐22.L and ET‐22.HK groups after a 4‐week intervention, with a more significant decrease in the ET‐22.L group. Additionally, both ET‐22.L and ET‐22.HK altered the taxonomic composition of the salivary microbiome (Wuri et al., 2023). However, VSCs are not necessarily harmful and contribute significantly to the flavors of foods consumed by the human population.…”

Section: The Role Of the Oral Microbiota In Aroma Release And Perceptionmentioning

confidence: 99%

The coming future: The role of the oral–microbiota–brain axis in aroma release and perception

Xi,

Yu,

et al. 2024

Comp Rev Food Sci Food Safe

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The field of aroma release and perception during the oral process has been well studied. However, the traditional approaches have not fully explored the integration of oral biology, microbiology, and neurology to further understand aroma release and perception mechanisms. Herein, to address the existing challenges in this field, we introduce the oral–microbiota–brain axis (OMBA), an innovative framework that encapsulates the interactive relationships among saliva and the oral mucosa, the oral microbiota, and the brain in aroma release and perception. This review introduces the OMBA and highlights its role as a key interface facilitating the sensory experience of aroma. Based on a comprehensive literature survey, the specific roles of the oral mucosa, oral microbiota, saliva, and brain in the OMBA are discussed. This integrated approach reveals the importance of each component and the interconnected relationships within this axis in the overall process of aroma release and perception. Saliva and the oral mucosa play fundamental roles in aroma release and perception; the oral microbiota regulates aroma release and impacts olfactory perception; and the brain's intricate neural circuitry is central to the decoding and interpretation of aroma signals. The components of this axis are interdependent, and imbalances can disrupt aroma perception. The OMBA framework not only enhances our comprehension of aroma release and perception but also paves the way for innovative applications that could heighten sensory experiences.

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Section: The Role Of the Oral Microbiota In Aroma Release And Perceptionmentioning

confidence: 99%

The coming future: The role of the oral–microbiota–brain axis in aroma release and perception

Xi,

Yu,

et al. 2024

Comp Rev Food Sci Food Safe

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“…Our previous studies have reported that Lacticaseibacillus paracasei ET-22 (ET-22) [13,14] and Bifidobacterium lactis BL-99 (BL-99) [15] exhibited the benefit effects of modulating microflora, inhibiting pathogenic biofilm and relieving inflammation. The objective of the present study was to investigate the impact of thermal treatment on antioxidant, anti-inflammatory activities of ET-22 and BL-99 postbiotics.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Inactivation on Antioxidant, Anti-Inflammatory Activities and Chemical Profile of Postbiotics

Sun,

Zhao,

Fang

et al. 2023

Foods

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Inactivation is a crucial step in the production of postbiotics, with thermal inactivation being the prevailing method employed. Nevertheless, the impact of thermal treatment on bioactivity and chemical composition remains unexplored. The objective of this study was to assess the influence of heating temperature on the antioxidant, anti-inflammatory properties and the chemical composition of ET-22 and BL-99 postbiotics. The findings revealed that subjecting ET-22 and BL-99 to thermal treatment ranging from 70 °C to 121 °C for a duration of 10 min effectively deactivated them, leading to the disruption of cellular structure and release of intracellular contents. The antioxidant and anti-inflammatory activity of ET-22 and BL-99 postbiotics remained unaffected by mild heating temperatures (below 100 °C). However, excessive heating at 121 °C diminished the antioxidant activity of the postbiotic. To further investigate the impact of thermal treatments on chemical composition, non-targeted metabolomics was conducted to analyze the cell-free supernatants derived from ET-22 and BL-99. The results revealed that compared to mild inactivation at temperatures below 100 °C, the excessive temperature of 121 °C significantly altered the chemical profile of the postbiotic. Several bioactive components with antioxidant and anti-inflammatory properties, including zomepirac, flumethasone, 6-hydroxyhexanoic acid, and phenyllactic acid, exhibited a significant reduction in their levels following exposure to a temperature of 121 °C. This decline in their abundance may be associated with a corresponding decrease in their antioxidant and anti-inflammatory activities. The cumulative evidence gathered strongly indicates that heating temperatures exert a discernible influence on the properties of postbiotics, whereby excessive heating leads to the degradation of heat-sensitive active constituents and subsequent diminishment of their biological efficacy.

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Sample preparation of complex biological samples in the analysis of trace-level contaminants

Lee,

Tang,

Dembele

et al. 2024

Reference Module in Chemistry, Molecular Sciences and Chemical Engineering

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Lactobacillus paracasei ET-22 and derived postbiotics reduce halitosis and modulate oral microbiome dysregulation – a randomized, double-blind placebo-controlled clinical trial

Abstract: Oral microbial dysbiosis is the primary etiologic factor for halitosis, which may be the critical preventive target for halitosis. This study included randomized controlled trials (RCT) assessing the effects of...

Cited by 7 publications

References 44 publications

The coming future: The role of the oral–microbiota–brain axis in aroma release and perception

The coming future: The role of the oral–microbiota–brain axis in aroma release and perception

Effect of Thermal Inactivation on Antioxidant, Anti-Inflammatory Activities and Chemical Profile of Postbiotics

Sample preparation of complex biological samples in the analysis of trace-level contaminants

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